Tender Quick

bbqblues · February 2011

Has anybody used or have any ideas about
using tender quick on a brisket?

thirdeye · February 2011

Are you talking about maximizing the smoke ring, or curing it to make a corned beef, which can be smoked for pastrami?

bbqblues · February 2011

I'm hoping to maximize the smoke ring

thirdeye · February 2011

Okay, here's how to do that.... Sprinkle some TQ on the inside face of the brisket. That's the side opposite the fat cap. Let it sit for 15 or 20 minutes, then rinse it all off. Dry the brisket and move to the fridge for at least an hour.

After that, treat it just like any other brisket cook.

bbqblues · February 2011

Thanks a lot! I made the rub from your recipes
on briskets; it tastes great. Thanks again.

Clay Q · February 2011

This brisket was put on with the meat cold and using hickory smoke. All my pork and beef get a nice smoke ring when the meat goes on cold, an interesting discovery I happen upon when "Fast" smoking.

Check out these CarWashMike's ribs, put in the egg cold. I also think a higher dome temp helps as well, in the 325-350 degree range. That's my tip.

Good luck, have fun!

stike · February 2011

cold meat means the chemical reaction has more time to happen.

once the surface of the meat hits somewhere around 140, your smoke ring will stop forming.

i like a nice smoke ring, and if it happens naturally, that's great. i don't see the point of a cosmetic one, achieved from a quick cure, but it sure is petty. :laugh:

Clay Q · February 2011

This is good for me to know... at 140 degrees the smoke ring stops. Cold meat = more color development time.
Thanks stike! I'm learnin.

As an artist color is important to me, sets the mood.
Or in this case, drool factor.

stike · February 2011

and forget about the internal. it's when the meat hits 140 (+/-) where the smoke ring is, not the internal temps

Tender Quick

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