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Bigmista 03-29-2008 02:45 PM

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...

Wet brisket

Dry brisket

Progress update and more pics coming soon!!

Pig Headed 03-29-2008 02:55 PM

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

milehigh 03-29-2008 02:59 PM

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.


BBQ Grail 03-29-2008 03:04 PM

I love Bigmista experiments!

vr6Cop 03-29-2008 03:07 PM

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:

Bigmista 03-29-2008 04:45 PM

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

Dry Brisket

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

BBQ Grail 03-29-2008 04:48 PM

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

MileHighSmoker 03-29-2008 04:49 PM

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

watertowerbbq 03-29-2008 08:47 PM

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.

SmokerTim 03-29-2008 10:11 PM

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!

butts a fire 03-29-2008 10:24 PM

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

Bigmista 03-29-2008 11:03 PM

Well the wet brisket is out, sliced and served. The occasion is MrsMista's sister's last birthday party. She passed a few weeks ago and we are celebrating her life. Anyway here are the pics of the wet brisket and the other food we are serving...

Wet Brisket

Great flavor, moist and tender. Smoke ring? So-so.

Here is some of the other food...

I'll slice the other brisket and take pics once the crowd dies down in the kitchen.

QansasjayhawQ 03-29-2008 11:10 PM

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.

Bigmista 03-29-2008 11:51 PM

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!!

BBQ Grail 03-30-2008 12:18 AM

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

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