Smokin-It User Forum!
Recipes => Beef => Topic started by: txbut on August 14, 2022, 10:23:41 PM
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Turned out great but had some issues mostly kept having to open the door. It didn't get a smoke ring like the last so still wondering about that. Sorry if I didn't mention before but I use a Pyrex full of water on bottom shelf. Here's my process and some cold cuts.
2ND RUN (Unsure throughout due to faulty ThermPro. Flat stayed ahead of point so pulled it when flat hit 194 and blunt end of skewer sank.)
Thursday start soak 7.30pm. Off Saturday 7.30pm 48 hrs
Start pit 245 ozone with chunks and Pyrex-n-water. Place meat on in 45 minutes
Point target 200° Pulled 190°
Flat target 195° Pulled 194°
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On 7:30pm
Off 2:30am
Total 7hrs
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In towel 2:30am 190°
Finished 8:30am 129°
Total 6hrs
(https://imgur.com/6UcQrP5.jpg)
(https://imgur.com/FxSUrQz.jpg)
(https://imgur.com/iE8fBpF.jpg)
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(https://imgur.com/LQ3BqzS.jpg)
(https://imgur.com/36LrVPx.jpg)
(https://imgur.com/N4ROlzc.jpg)
(https://imgur.com/sU9l0kG.jpg)
(https://imgur.com/rLE938q.jpg)
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(https://imgur.com/fvI4Riw.jpg)
(https://imgur.com/htR3ohZ.jpg)
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Nothing wrong with that brisket! Looks good from where I'm sitting!!
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Great looking brisket!
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I would eat it, don't need a smoke ring to taste good.
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My mouth is watering! I need to get me some brisket quick ... well done!
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Have not been on the site for a while and I saw the comments about a smoke ring. I just happened to smoke a 14lb packer overnight and
I use a technique I got from this forum on getting the 'faux" smoke ring. I apply some tender quick and let sit in the fridge for 45-60 minutes. Then
take the briskets out and wash/soak in cold water for a few minutes. Apply my Olive oil/rub and then smoke. I usually get some smoke ring with this process. Here is the brisket from today
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Nice looking. A lot of folks desire a smoke ring, fake or real. Nicely done.