MMMM.. BRISKET..
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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 06-25-2011, 07:51 PM   #1
firecracker jack
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Default Plenty of smoke...No smoke flavor?

Maybe some of you with stick burners, or someone with a Diamond Plate Pit can help me to understand. Spent forty bucks on a nice usda choice brisket and pulled an all nighter gettin' her done. I hadn't had my Diamond Plte Pit-60 series fired up much so I thought I'd use it. Fire it up, used plenty of hickory and oak to smoke the thirteen pound brisket. It didn't get foiled until more than eight hours in, so it was exposed to smoke for that long. All night long I could smell this beautiful sweet smell of hardwood which was just wetting my appetite, but to my disappointment when it was all said and done there was little to no smoke flavor.
I've had this problem in the past, so last night I tried placing some of my wood splits just close enough to the bed of coals to where it slowly ignite them and let them kind of smolder, trying to produce more smoke. That seemed to work for more smoke, just no more flavor... Anybody with a stick burner had similar results, or any suggestions?

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Old 06-25-2011, 07:59 PM   #2
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Was there a thick fat layer that prevented the smoke from reaching the meat?
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Old 06-25-2011, 08:01 PM   #3
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What color is the smoke from your stack?
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Old 06-25-2011, 08:07 PM   #4
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Quote:
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Was there a thick fat layer that prevented the smoke from reaching the meat?
Yes there was still a thin fat cap, but there was no smoke flavor on the fat or the meaty side of the brisket.
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Old 06-25-2011, 08:12 PM   #5
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Just curious, how old is the wood?
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Old 06-25-2011, 08:14 PM   #6
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Quote:
Originally Posted by txschutte View Post
What color is the smoke from your stack?
Early in the evening it was thin blue to clear exhaust, as it grew dark and I was placing the splits strategically it might have changed to thick blue, or maybe white. It's hard to say it looked thicker at night but it was cool out and some of that appearence could have been moisture. It always maintained that distinctive sweet hardwood smell, it never smelled fouled or sooty.
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Old 06-25-2011, 08:18 PM   #7
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Quote:
Originally Posted by {Midnight ☼ Smoke} View Post
Just curious, how old is the wood?
Probably about a year and a half. I bought it mid to late summer last year, but it's been stored in my shed out of the weather.
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Old 06-25-2011, 08:18 PM   #8
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Was it a left or right handed handed cow?
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Old 06-25-2011, 08:20 PM   #9
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Quote:
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Was it a left or right handed handed cow?
Now that's a good question
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Old 06-25-2011, 08:25 PM   #10
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Joking of course. Your dilemma is certainly weird. I'm sure you've cooked plenty of briskets with the expected results.

The only time I've had smoke flavor diminished in my cookers is when I've covered the meat in olive oil or something similar to seal up the meat. I'll be watching to see what others say - its an interesting issue.
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Old 06-25-2011, 08:36 PM   #11
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Quote:
Originally Posted by OakPit View Post
Joking of course. Your dilemma is certainly weird. I'm sure you've cooked plenty of briskets with the expected results.

The only time I've had smoke flavor diminished in my cookers is when I've covered the meat in olive oil or something similar to seal up the meat. I'll be watching to see what others say - its an interesting issue.
Well I've done quite a few briskets on the diamond plate, and to be honest I've never been truly satisfied with the amount of smoke flavor. I just used a rub, I did however use a vinegar-beer based mop sauce once an hour, for the first four hours.
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Old 06-25-2011, 09:04 PM   #12
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It could be that you have been desensitized to the Smoke, Having been exposed to it
through out the cooking process. That happens to me quite a bit...
Then a few days later, as I am eating leftovers it hits me..
And I think, "Man!! That's Good Stuff!!"
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Old 06-25-2011, 09:21 PM   #13
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How did the smoke ring look?
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Old 06-25-2011, 09:23 PM   #14
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^^^^^^^^^
What N8man said.
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Old 06-25-2011, 09:43 PM   #15
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Yep, I bet when you have it for Breakfast tomorrow the smoke will be there.
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