Thread: Brisket help
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Unread 03-30-2013, 11:10 PM   #5
JS-TX
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Join Date: 02-17-10
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BD is right, fat is flavor, render that fat just right and you got some bbq heaven. Go with whole packers too. Don't forget to season the bottom.

You don't have much of a smoke ring cause kegs don't burn hardly any fuel.. less combustion = less smoke ring. If you have a salty rub and let it set on the brisket for about 6 hours that will help a little. Celery salt helps too. This brisket was cooked on a keg ( I fixed my slices before turn in!)



I recently picked up a used 22 WSM and been using that more lately for briskets.. not really for smoke ring purposes but more for temp control. In my case, my kegs have a tendency to get too hot if I'm not super careful, while most people have the opposite problem.
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