rudomundo
Well-known member
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?