MS2SB
is Blowin Smoke!
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?
Hot-N-Fast Brisket + Smoke Ring Experiment
- Thread starter thirdeye
- Start date
SmokinOkie
is one Smokin' Farker
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.
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.
About an hour or so.
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.
luke duke
is Blowin Smoke!
It's easy to get a 360° smoke ring w/o using TQ if you trim the fat off of your brisket.
JD McGee
somebody shut me the fark up.
Great info here Wayne...thank you for sharing! :thumb: Killer smoke ring btw...
BRBBQ
Babbling Farker
Looks nice, thanks
G
go77377
Guest
Finally I was able to try the Tender Quick method this past weekend. I was quite impressed with the artificial smoke ring to say the least. I kept excellent notes from start to finish on this one. The only things I did different was I did smoke the fat side down, I used a different rub and I used Hickory Pellets. The rub was ok, but I like my other one much better. My TQ test was by using 2 tbs of the TQ with a little water to form the paste that I spread around all the brisket except for the fatty side and I let it stand for 30 minutes before washing it off completely.
So a huge cudos goes out to all you guys that contributed to the advice, suggestions & experiments...... Thanks again!!!!
So a huge cudos goes out to all you guys that contributed to the advice, suggestions & experiments...... Thanks again!!!!
