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Tired of all this winning

nolabrew
nolabrew Posts: 246
in EggHead Forum
Did a 14lb prime brisket just because I'm an American and last time I checked this is a free country.  Just your basic Texas style - salt and pepper and oak and no crutch and 14 hours around 250°F.  I'm tired of my briskets coming out so tender and delicious. 


About 10 hours in


After 3 hours in cambraux


Do you like my crusty pink ring?


Separated the muscles and eventually made burnt ends. 

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Comments

  • gerhardk
    gerhardk Posts: 942
    Looks good, I will have to make one soon'

    Gerhard
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  • Hotch
    Hotch Posts: 3,564
    Nicely done sir. 
    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
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  • Smokin_Trout
    Smokin_Trout Posts: 506
    Friggin' nice
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  • lousubcap
    lousubcap Posts: 36,845
    Great result- anything special to get that deep ring?
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • nolabrew
    nolabrew Posts: 246
    lousubcap said:
    Great result- anything special to get that deep ring?
    I don't go out of my way to get a nice smoke ring, but I had already trimmed the brisket the day before the cook and so the brisket pretty much went from the fridge to the smoker (took like 5 minutes to rub it), which I've read is supposed to help with the smoke ring.
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  • Killit_and_Grillit
    Killit_and_Grillit Posts: 4,326
    https://www.youtube.com/watch?v=hS-Jwbqkdbw

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

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  • minniemoh
    minniemoh Posts: 2,145
    Such a great looking brisket. Awesome job.
    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
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  • lousubcap
    lousubcap Posts: 36,845
    @nolabrew -  Every one of my brisket cooks go straight from the fridge to the BGE (I trim and apply the rub the day/night before) but I don't think I have ever achieved a ring as deep as that.  I know it has no impact on taste but still nice when it is obvious.  Thanks for the info.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • minniemoh
    minniemoh Posts: 2,145
    lousubcap said:
    @nolabrew -  Every one of my brisket cooks go straight from the fridge to the BGE (I trim and apply the rub the day/night before) but I don't think I have ever achieved a ring as deep as that.  I know it has no impact on taste but still nice when it is obvious.  Thanks for the info.
    After I read his comment about applying the rub and then straight on the egg, I went back through some photos to a cook where I did the rub and then on the egg within a few minutes and I got a deeper ring too. Might be coincidence, I don't know. I'm due for another brisket cook soon so I'm going to pay attention to it next time. Maybe cook two at once and see if there's any difference - one rubbed overnight and one right before egg. I know there's a scientific explanation to all this but when I do a brisket, I'm usually too drunk to keep track of scientific "quality" evidence...
    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
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  • HoustonEgger
    HoustonEgger Posts: 616
    I just did one this weekend with pretty similar results - trimmed, rubbed and then straight on the egg (about 10 min total time) and had one of the best smoke rings I've ever gotten. Other variable was that I cooked it fat side down - which protected the brisket from getting any hard/charred parts and didn't seem to effect the moisture at all. 
    Formerly of Houston, TX - Now Located in Bastrop, TX
    I work in the 'que business now (since 2017)

    6 Eggs: (1) XL, (2) Large, (1) Small, (1) Minimax & (1) Mini - Egging since 2007
    Also recently gained: (1) Gas Thing (came with the house), (1) 36" Blackstone Griddle & (1) Pitts & Spitts Pellet Smoker
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  • sumoconnell
    sumoconnell Posts: 1,932
     You totally burned it, it is black on the outside.  I like my brisket medium rare.  I can't believe people think this is an acceptable method to cook food. 
    +++++++++++++++++++++++++++
    Austin, Texas.  I'm the guy holding a beer.
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