JD McGee
somebody shut me the fark up.
Yep...it was definitely smokey...but not overpowering. The oak barrel chunks are the chit for brisket...IMHO!
Sunday Brisket...A Play-By-Play...
- Thread starter JD McGee
- Start date
Yep...it was definitely smokey...but not overpowering. The oak barrel chunks are the chit for brisket...IMHO!
HeSmellsLikeSmoke
somebody shut me the fark up.
Yep...it was definitely smokey...but not overpowering. The oak barrel chunks are the chit for brisket...IMHO!
I am totally for oak on brisket now. Post Oak if I can get it.
JD McGee
somebody shut me the fark up.
Post Oak???...
HeSmellsLikeSmoke
somebody shut me the fark up.
That is what the joints like Kreuz's, Black's and Smitty's in Lockhart, Texas use. It was perfect with brisket. All I can get up here in Vermont is red oak or white oak though.
JD McGee
somebody shut me the fark up.
HeSmellsLikeSmoke
somebody shut me the fark up.
Thanks for that link. It is closer to me than I thought.
B
Buster Dog BBQ
Guest
What temps were your briskets when you put them on the egg? I could be wrong, but I think the smoke ring actually is more of a chemical reaction with the colder meat and not actually from the smoke per se. So if the meat is really cold when you put it on, then you will get a good ring.
I usually get one like this or just little bigger from my BGE
I usually get one like this or just little bigger from my BGE
bigabyte
somebody shut me the fark up.
Very cool! Thanks for posting the results!
Chipper
is one Smokin' Farker
I get smoke rings on my Grill Dome, but occasionally have issues with dryness. I used an electric cake smoker last week at my brother-in-laws and injected for the first time with a mixture of apple juice, Worcestershire, and beef stock. It turned out very well and was moist, but not much or a ring. I paid $5.99/lb which may be a record. But in Key West, that is is the price. And of course, no pron, so....
JD McGee
somebody shut me the fark up.
What temps were your briskets when you put them on the egg? I could be wrong, but I think the smoke ring actually is more of a chemical reaction with the colder meat and not actually from the smoke per se. So if the meat is really cold when you put it on, then you will get a good ring.
I usually get one like this or just little bigger from my BGE
It came right out of the fridge (3 hour marinade after injecting)...rubbed up...and in to the BGE at 220 degrees. I'm not as much concerned about a smoke ring as I am flavor...it just LOOKS cool!
:lol:Skidder
Babbling Farker
I bought the same injector after JD did. Love it and it was cheap.
JD McGee
somebody shut me the fark up.
Norcoredneck
somebody shut me the fark up.
Nice.
smokindorf
Full Fledged Farker
Looks good from here! The fat looks really good. John
JD McGee
somebody shut me the fark up.
Thanks bro...yep...I used the oak barrel chunks...great for brisket. I like the BGE for flats...it seems to have a better heat distribution that surrounds the meat as opposed to a direct heat from the UDS...IMHO! :biggrin: How goes the home stead?
