Still no smoke ring (and little smoke flavor)

CJATE · February 2010

I posted last week, and you boys suggesting chunks over chips.

So,,, I prepped the coal: Spread the coal that was left from my last cook, sprinkled apple chips, poured in more coal to cover air holes… few more apple chips, and 4 pecan chunks. I was going for a mild wood, as in my last post, was cautioned that I could over smoke in the egg. (in my off set I use mesquite and pecan)

So I lit it at 10pm, set it to 225 checked at midnight (was 250) and 2 am (215),,, impressed that it was a small adjustment… then I cranked it up a bit at 8am (280)… done at 11. Internal temp of 195.

I’ve very please with the cook and the meat; it was tender and juicy,,, but as you can see, very little smoke ring, and non on the bottom.. I clearly need more smoke,

Thoughts?

Little Steven · February 2010

I'm really not sure of this but don't you slice brisket across the grain. I think the smoke ring shows better that way. Brisket is one cut that can take a lot of smoke.

Steve

glc203 · February 2010

Apple and pecan are more suited to poultry and pork than beef. I'd use oak or hickory chunks with maybe some mesquite for a big time smoke ring and taste.

Humphrey Chimpden Earwicker · February 2010

cold meat is the best thing you can do for a smoke ring. i see one, but maybe you are looking for an inch deep or something? hahaha

sprinkling chips all around won't do much. a 225-250 fire would fit maybe in the inner palm of your hand. if the chips aren't where the fire is, then you won't have much of a smoke ring.

the smoke RING itself will stop forming once the outer surface (and just below) gets to 140. smoke will continue to flavor the meat, so even after an hour or so, you can still add wood to the fire wherever the fire may have traveled to at that point, and you will gain the benefit of flavor, just not the ring.

Brokersmoker · February 2010

Try using the bigger chunks instaed of the chips. I put a large one in the middle and about 4 or 5 in a circle around the pit. Have never been dissatisfied with the flavor or the presentation of the smoke ring.

Brokersmoker · February 2010

Try using the bigger chunks instaed of the chips. I put a large one in the middle and about 4 or 5 in a circle around the pit. Have never been dissatisfied with the flavor or the presentation of the smoke ring.

thirdeye · February 2010

That looks like a picture of the point, is it? If so, did you cook a whole one or just a point. What was the weight of the meat? Was it cold going into the cooker?

It seems like the amount of wood you used is adequate, actually I use less. Was it good heart wood or did it seem weathered and dry?

I'm not certain of the difference amounts of nitrates between used lump and new lump, nor between brands of lump....however I suspect there should be some. I do know that briquettes have a higher amount, and adding a couple atop your started lump will improve ring formation. Just curious, what brand of lump did you use?

CJATE · February 2010

i cooked the whole thing, just already served the flat.

I use my local store brand of lump, I don't know who makes it, but I've use all that I can get locally, and this is the best (high end store; "central market"

Now, I do use briquettes in my off set, that may be part of it.

I'll add mesquite next run, just trying something new; I'd think I'd still get a ring, just not the flavor.

for the record it tasted fine, and I’m the only one complaining, and that’s only so I can compete with this thing.

thirdeye · February 2010

Well knowing you are coming off a cooker using briquettes is a start. A lot of folks that upgraded from WSM's to Eggs noticed a difference in the ring. Sorry for so many questions, but do you have a water pan in your offset, or do you mop your brisket when you cook in it?

I don't think that changing wood type will make much difference, it's the gasses in the wood that contribute to the ring, not actually the smoke. That is why I asked about the quality of the wood you used. Now if you next wood had more moisture in it, that may may make a difference.

Nothing wrong with fine tuning your cooking, that's half the fun. We both know you can't taste that ring, but I like to see them too.

Still no smoke ring (and little smoke flavor)

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