leanza |
10-12-2009 10:55 AM |
Quote:
Originally Posted by hondad
(Post 1052757)
looks super! since the smoke ring forms at the beginning of the cook, the pan probably did not effect your ring, but that is some great looking meat, ring or not.
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There were some principles I was trying to establish with the cook. First I wanted to establish that I could cook the brisket in a large window of cooking temps instead of micro managing 225*. Second, that the drum would hold temp overnight. Third the use of a pan in the process and the outcome. Finaly, maintaining bark the by not foiling. I didnt antisipate any problems with a smoke ring development as its usually never an issue.
Results. Temp ranges of 225*-275* do not create a problem. Drum held temps. Panning the brisket late in the cook I have no opinion on. And bark results were excellent at you can see in the pictures. My only issue was with the smoke ring. Little ring formation. I used oak wine barrel and grape wood.
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