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The Salado Brisket Número Dos.
Comments
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CT - have a working theory here. Did you use the DW to control the temp or the bottom vent? BTW, looks effin' delicious.
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nolaegghead said:CT - have a working theory here. Did you use the DW to control the temp or the bottom vent? BTW, looks effin' delicious.
both. Draft door open an inch or 2 and daisy shut down with tiny slitsKeepin' It Weird in The ATX FBTX -
Ok, so that blows my theory. I was thinking you might have the top wide open and the bottom controlling.
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nolaegghead said:Ok, so that blows my theory. I was thinking you might have the top wide open and the bottom controlling.
This would be cool to figure out. We do get tons of guys asking. I've done this exact same set up before with the cold meat and very low fire and it did the same thing. We are missing something......Keepin' It Weird in The ATX FBTX -
Do you inject the brisket? I have cooked mine basically the same as you do but I always get a smoke ring. I do boil au jus, bacon grease and all the hard fat I trim off the brisket and inject it. I wonder if all that added fat injected has anything to do with it._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
it's brisket...not beyonce... no need to put a ring on it.Green egg, dead animal and alcohol. The "Boro".. TN
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Come on meat glue dealer! Tender quick that beast and bask in myoglobin's glory in it's tango with smoke!
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henapple said:it's brisket...not beyonce... no need to put a ring on it.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Eggcelsior said:Come on meat glue dealer! Tender quick that beast and bask in myoglobin's glory in it's tango with smoke!
NEVER!Keepin' It Weird in The ATX FBTX -
I seem to get smoke rings every time. Like you, I keep the temp at "low and slow" to get the smoke ring. I ramp up the temp after having obtained the bark I want. I use the Dalmation Rub (50% kosher salt - 50 % 16 mesh black pepper) but I do not see how that would make a difference regarding a smoke ring. I use post oak but still do not see how that can make much difference either.Sorry...not much help....just puzzled.SpringramLBGE and Mini
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Man that look's awesome! Was it gone in under 5 minutes?
Ricky
Boerne, TX
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The Cen-Tex Smoker said:Eggcelsior said:Come on meat glue dealer! Tender quick that beast and bask in myoglobin's glory in it's tango with smoke!
NEVER! -
@RAC- We actually had leftovers. Just the four of us last night
@jrwhitee- I don't inject with anything. just rub and smoke.
@springram- I do it the same way but I use bad Byrons most of the time for the rub.
I'm sure we'll get to the bottom of it. This kind of stuff keeps Nola and Eggselsior up at night. Books will be read, internets will be scoured.
Keepin' It Weird in The ATX FBTX -
Yeah right! Keep your secrets closely guarded while everybody else continues going simple and dying on the vine
Steve
Caledon, ON
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I'm sleeping well now days. Seems the trick to a smoke ring is moisture - mop the meat and it encourages more of a smoke ring.
This is a very compelling article based on actual experimentation.
http://www.genuineideas.com/ArticlesIndex/smokeRingMoist.html
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Little Steven said:Yeah right! Keep your secrets closely guarded while everybody else continues going simple and dying on the vineKeepin' It Weird in The ATX FBTX
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The Cen-Tex Smoker said:Little Steven said:Yeah right! Keep your secrets closely guarded while everybody else continues going simple and dying on the vine
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Bring over a pack of camels....I'll show you how to make an awsome smoke ring....
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nolaegghead said:I'm sleeping well now days. Seems the trick to a smoke ring is moisture - mop the meat and it encourages more of a smoke ring.
This is a very compelling article based on actual experimentation.
http://www.genuineideas.com/ArticlesIndex/smokeRingMoist.htmlI think if you put some water in your drip pan it helps too. My nephew makes crap briskets on a WSM with kingsford and his smoke rings are 1/2 inch deep. I would try that before mopping (shudder) a brisket.Keepin' It Weird in The ATX FBTX -
Nailed another one; well-done. No turbo brisket for youLouisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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lousubcap said:Nailed another one; well-done. No turbo brisket for youKeepin' It Weird in The ATX FBTX
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Looks awesome!!
I don't know if it makes any difference and its more work, but I pull the plate setter (now it would be the AR) and everything and drop in a fresh chunk of wood every hour for the first couple of hours until I get too drunk and pass out...I mean go to bed.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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The Cen-Tex Smoker said:nolaegghead said:I'm sleeping well now days. Seems the trick to a smoke ring is moisture - mop the meat and it encourages more of a smoke ring.
This is a very compelling article based on actual experimentation.
http://www.genuineideas.com/ArticlesIndex/smokeRingMoist.htmlI think if you put some water in your drip pan it helps too. My nephew makes crap briskets on a WSM with kingsford and his smoke rings are 1/2 inch deep. I would try that before mopping (shudder) a brisket.
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I will be up at night for many nights thinking about this. Maybe something with water, NO2 from wood smoke, glutamate in the meat and salt in the rub. Science is a lonely man's game....
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pour half a coke zero over it... per @nolaegghead.Green egg, dead animal and alcohol. The "Boro".. TN
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@Cen-Tex, I am going to try my first brisket this weekend and want to do the rest at the end you mention. Is this two wraps of foil, a couple towels and into the cooler? 3 hours? Thanks for the recipe and the slicing photos in the other thread.Enjoying life in Cincinnati, Ohio - Large BGE & MiniMax BGE
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CincyTiki said:@Cen-Tex, I am going to try my first brisket this weekend and want to do the rest at the end you mention. Is this two wraps of foil, a couple towels and into the cooler? 3 hours? Thanks for the recipe and the slicing photos in the other thread.
You nailed it. Double wrapped and 2-3 towels depending on the size of your cooler.Keepin' It Weird in The ATX FBTX -
Thanks for the help! =D>Enjoying life in Cincinnati, Ohio - Large BGE & MiniMax BGE
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CincyTiki said:Thanks for the help! =D>
no worries. have fun and let us know if things go sideways. And they will. )Keepin' It Weird in The ATX FBTX
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