The BBQ BRETHREN FORUMS. - Brisket Experiment II (pics)

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- - Brisket Experiment II (pics) (https://www.bbq-brethren.com/forum/showthread.php?t=40021)

Brisket Experiment II (pics)

I was reading the Men in Aprons blog the other day (Adam is a brethren) and he was saying that he got a really deep smoke ring on his brisket by using a wet rub instead of a dry one. I didn't have any evidence to dispute his theory so I decided to conduct one for the benefit of all brethren. I am cooking two briskets Both are the same size, give or take half a pound. Both have been trimmed and they both are cooking in the Spicewine at the same time and temp. Both have been injected with the same beef broth mixture.

The only difference is that one had the rub applied dry and the other I mixed the rub with some olive oil and vinegar to make a paste. Adam's theory was that the moisture promoted the smoke ring. Let's find out!

The paste...

http://i77.photobucket.com/albums/j6...c032908009.jpg
http://i77.photobucket.com/albums/j6...c032908010.jpg

Wet brisket

http://i77.photobucket.com/albums/j6...c032908011.jpg
http://i77.photobucket.com/albums/j6...c032908012.jpg

Dry brisket

http://i77.photobucket.com/albums/j6...c032908013.jpg
http://i77.photobucket.com/albums/j6...c032908014.jpg

Progress update and more pics coming soon!!

Good luck with them. Can't wait for the finished pics.

I wonder if the oil is the deciding factor here,as it will draw in heat and maybe the smoke along with it. Looking forward to your results.

Paul

I love Bigmista experiments!

My brisket rubs are usually wet after sitting on the meat for an hour or so. :biggrin:

I wonder if the vinegar will break down the tissue a little on the outside as it cooks, making it easier for the "smoke ring" to penetrate. Or for the salts to sink in.

Good luck, Big Mista, and we look forward to the delicious results!!! :cool:

Progress: No big diference in outward appearance so far. Both are at about 165 so I re-injected them and wrapped them in foil. Here are pics:

Wet brisket

http://i77.photobucket.com/albums/j6...c032908020.jpg
http://i77.photobucket.com/albums/j6...c032908021.jpg

Dry Brisket

http://i77.photobucket.com/albums/j6...c032908022.jpg

I also have 2 butts, 2 fatties and a rack of ribs going. Here are some pics:

http://s77.photobucket.com/albums/j6...view=slideshow

The bark on the dry looks a little more like what I'm used to. But that wet one looks mighty tasty.

This is getting good. The side by side tests are my favorite part of this site. Can't wait to see if there is any difference

You need three things to achieve a smoke ring..........

1. a moist surface
2. humidity
3. a flame to produce nitrous oxide (NO2)

I learned this at a class I took last year.

You are making me hungry Bigmista! Good thing we have dinner in the oven - and it smells great. And I'll be grilling some asparagus.

Looking forward to your results!

Looking good I can't wait to see the final results

Oh! You're making me get the shakes! That looks delicious!

I'm glad to hear you're celebrating her life . . . the very best party I've ever been to was the celebration of my father's life.

OhmyGod! I just had some of the Pulled Pork with my BBQ sauce and the Pineapple coleslaw. I am patting myself on the back cause this chit is GOOD!!

Looks really good Neil. The idea of celebrating the birthday of a loved one that passed recently is a very special idea.