Originally Posted by go77377
I know this post is a few years olds, but I am not smart enough to smoke a brisket with a real fire, lol. I wish I could but I would throw away more briskets then I could eat. I use a Electric Smoker and I have no complaints about the flavor or tenderness. My biggest issue is obtaining a smoke ring. I guess you could say being here in Houston having a smoke ring is like judging a book by it's cover.
Anyway, I have researched to the end of the internet looking on how to obtain that smoke ring and it seems like my best resource is to use Morton's Tender Quick. I was looking at all the photos and reading the posts and I noticed that the brisket is cooked with the fat side down. I have read where most people prefer fat side up and fewer with the fat side down. I always do fat side up, so here is my question..... Being I cook fat side up would the TQ have any effect on the meat if I put it on the fatty side? If I did, should I let it stay on a little longer or will it not even penetrate the fat?
BTW, I have really enjoyed reading about this topic
Like SmokinOkie mentioned, the fat absorbs the TQ at a different rate than meat, plus a natural smoke ring is always on the inside face (the face opposite the fat). However I did see brisket slices at a comp that had a 360° smoke ring, the fat had been trimmed close.... and I suspect some TQ was used.
Originally Posted by MS2SB
The use of canning salt instead of kosher is a great tip. How long before you put the brisket on to cook do you apply the rub?
About an hour or so.
Originally Posted by SmokinOkie
Years ago I did a test like this for a Cookshack Forum post. TQ won't penetrate Brisket Fat evenly, so don't put it on the fat side, only the meat side.
And if doing this, you have to be VERY careful on how much and how long.
The experiments I did showed a difference in 1 min vs 2 min vs 3 min (spinkle on evenly, let sit, then rinse off). If you leave it on, it will continue to cure the meat.
I've also seen people add TQ to the rub, but I've never seen anyone admit they do that and how much of it they add to their rub.
TQ is a cure, that's why the SR is red, you're curing the meat. So how much and how long has an affect with how thick.
For a test on your first one, put TQ on a Brisket in two steps. Leave it on for 1 min and wash off only one half (one end) of the brisket then after 2 min rinse the other half off. check the depth, it will be different.
That's good to know. I have tried longer TQ times, like 30 or 40 minutes.... and short times, around 10 minutes, but never as short as 2 minutes. Even on the 10 minute TQ time, I still rinse well and rest the brisket for an hour in the fridge before adding my rub.
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