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The BBQ BRETHREN FORUMS. (https://www.bbq-brethren.com/forum/index.php)
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-   -   Brisket In a Drum. (https://www.bbq-brethren.com/forum/showthread.php?t=70609)

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.
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.

HARRYSTOWN 10-12-2009 11:02 AM
Did you use salt, pepper on mustard as rub?

Midnight Smoke 10-12-2009 12:20 PM
One of the best I have seen!

landarc 10-12-2009 12:24 PM
Nice job Leanza, I would eat too much of that.

leanza 10-12-2009 05:14 PM
Quote:
Originally Posted by HARRYSTOWN (Post 1053126)
Did you use salt, pepper on mustard as rub?
The rub was Montreal Steak Seasoning, Lemon Pepper, Lawreys Season Salt. No mustard.

Bigmista 10-12-2009 06:00 PM
Quote:
Originally Posted by Burk504 (Post 1052889)
Leanza, you are a lot like me. Its too hard to try and separate the point from the flat so I just slice through them both too! When its cooked just right, which way you slice the grain doesn't seem to matter anyway.

Are there any good posts around that show how to find and then cut down that fat line after its cooked?
Trim out the hard fat before your cook. That will leave a divot that shows you exactly where to cut.

Look at the brisket closest to the front...

http://i77.photobucket.com/albums/j6...s/SDC10297.jpg

AS a bonus, you get more bark this way.

Norcoredneck 10-12-2009 06:22 PM
Looks like your liking the drum.

ThomEmery 10-12-2009 06:32 PM
Is that the Brisket from Staters?

leanza 10-12-2009 06:49 PM
Quote:
Originally Posted by ThomEmery (Post 1053687)
Is that the Brisket from Staters?
Yes sir. It was tender and juicy. Great flavor. Just little or no durn smoke ring. Why?

cameraman 10-12-2009 08:17 PM
At last, I have the perfect brisket to visualize.

swamprb 10-12-2009 09:35 PM
Smoke rings are overrated! But I'm surprised you didn't get one using the oak wine barrel chunks. What was your rub ingredients?
It looks good and moist.

leanza 10-12-2009 09:55 PM
Quote:
Originally Posted by swamprb (Post 1053868)
Smoke rings are overrated! But I'm surprised you didn't get one using the oak wine barrel chunks. What was your rub ingredients?
It looks good and moist.
The rub was Montreal Steak Seasoning, Lemon Pepper, Lawreys Season Salt. No mustard. Thats why Im thinking the pan had something to do with the ring formation.

Smoke rings as over rated could draw a interesting time honored debate.

Rookie'48 10-12-2009 10:38 PM
Quote:
Originally Posted by leanza (Post 1053881)
Smoke rings as over rated could draw a interesting time honored debate.
According to the KCBS, the judges are not supposed to pay any attention to the smoke ring because it can be artificially made. And I'm sure that all of the judges follow that :rolleyes:.

tommykendall 10-12-2009 10:43 PM
Ditto on the smoke ring. if the flavor was there who cares? That looks wonderful

Cabntmkr1 10-12-2009 10:46 PM
That is a beautiful looking brisket!


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