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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 10-01-2017, 06:46 PM   #1
rudomundo
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Default Too much smoke ring?

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?
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Old 10-01-2017, 06:50 PM   #2
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That almost pastrami
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Old 10-01-2017, 06:52 PM   #3
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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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Old 10-01-2017, 06:52 PM   #4
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Quote:
Originally Posted by smoke ninja View Post
That almost pastrami
That was my thought.
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Old 10-01-2017, 06:53 PM   #5
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Yeah, but no sodium nitrite, I swear.
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Old 10-01-2017, 06:53 PM   #6
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I'd hit the heck out of it
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Old 10-01-2017, 06:57 PM   #7
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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?
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Old 10-01-2017, 07:02 PM   #8
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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!
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Old 10-01-2017, 07:03 PM   #9
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Quote:
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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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Old 10-01-2017, 07:05 PM   #10
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Quote:
Originally Posted by rudomundo View Post
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.
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Old 10-01-2017, 07:10 PM   #11
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Glad it turned out good.
Thanks. All that counts.
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Old 10-01-2017, 07:22 PM   #12
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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!
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Old 10-01-2017, 08:13 PM   #13
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What is the reason for the wet brine? Aside from making corned beef, I’m not sure why you would wet brine a brisket.
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Old 10-01-2017, 08:22 PM   #14
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" I wet brine for 7 days in regular salt "


That's corned beef, not brisket.
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Old 10-01-2017, 08:24 PM   #15
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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.
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