Too much smoke ring?

rudomundo · Oct 1, 2017

Honing my brisket technique and wondering if there is such a thing as too much smoke ring. I wet brine for 7 days in regular salt and brown sugar and then smoke at 150° for three hours before 24 hrs in sous vide at 155°, and then sear at 450° about 10 minutes per side. Then I end up this huge smoke ring (see attached). I mean, does that look appetizing? Would you hit that?

smoke ninja · Oct 1, 2017

That almost pastrami

pjtexas1 · Oct 1, 2017

Seems like a lot of trouble for a result that doesn't look natural. Just my .02. I applaud your creativity though.

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Stingerhook · Oct 1, 2017

smoke ninja said:
That almost pastrami

That was my thought.

rudomundo · Oct 1, 2017

Yeah, but no sodium nitrite, I swear.

aerotech11 · Oct 1, 2017

I'd hit the heck out of it

JimmyR1Rider · Oct 1, 2017

Looks good even though out of the ordinary. As long as a briskets moist I always like it. It does just out way more work on you than needed but if YOU and the ones that eat it like it that's all that matters.

How did it turn out?

rudomundo · Oct 1, 2017

It waz delicious and I don't see how baby sitting a sous vide machine was any harder than baby sitting a stick burner. (in fact, easier) Would do again. Thanks for asking!

pjtexas1 · Oct 1, 2017

rudomundo said:
It waz delicious and I don't see how baby sitting a sous vide machine was any harder than baby sitting a stick burner. (in fact, easier) Would do again. Thanks for asking!

Good point. Feeding sticks outdoors isn't easier.

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JimmyR1Rider · Oct 1, 2017

rudomundo said:
It waz delicious and I don't see how baby sitting a sous vide machine was any harder than baby sitting a stick burner. (in fact, easier) Would do again. Thanks for asking!

I more meant it that I can run my Shirley for 6 hours at a higher temp and have a done brisket.

24 hours is 24 hours no matter what's running.

Glad it turned out good.

rudomundo · Oct 1, 2017

Glad it turned out good.
Thanks. All that counts.

Notorious Q.U.E. · Oct 1, 2017

I agree with the above posters. If you're satisfied with the product and happy with the total BBQ experience, then what's not to like?!?

As I've written elsewhere, I like stick burners for the Que, but also for the getaway experience. It's 3AM, no one's calling/texting, just me, and there's a peace with adding a stick and poking the fire.

Nothing to answer for. If anything, you've given me some good ideas and I hope to get a ring like that!

Ron_L · Oct 1, 2017

What is the reason for the wet brine? Aside from making corned beef, I’m not sure why you would wet brine a brisket.

Rockinar · Oct 1, 2017

" I wet brine for 7 days in regular salt "

That's corned beef, not brisket.

rudomundo · Oct 1, 2017

What is the reason for the wet brine?
Gets the salt in there. All the way in there. My rub is nothing but ground black pepper.

rudomundo · Oct 1, 2017

That's corned beef, not brisket.
More like a lazy man's injection. Equilibrium brine to 1.5%. No nitrite or nitrate, so definitely not corned beef or pastrami.

LYU370 · Oct 1, 2017

Don't think seven days is enough to corn a brisket. I've always done at least two weeks, sometimes three.

Ron_L · Oct 1, 2017

rudomundo said:
What is the reason for the wet brine?
Gets the salt in there. All the way in there. My rub is nothing but ground black pepper.

That smoke ring shows how far the brine actually penetrated. Try cooking one with out the brine and add salt to your rub. It’s worked for me for years :thumb:

rudomundo · Oct 1, 2017

Ron_L said:
That smoke ring shows how far the brine actually penetrated. Try cooking one with out the brine and add salt to your rub. It’s worked for me for years :thumb:

Cool. Definitely will do. Thanks!

SmoothBoarBBQ · Oct 1, 2017

Looking at your recipe it sounds as though you're giving this piece of meat MAYBE 10 minutes of smoke? Looks more like a piece of beef that has been roasted to about 165° than a smoke ring. If this is how you prefer your brisket then right on.

Too much smoke ring?

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