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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 03-29-2008, 03:45 PM   #1
Bigmista
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Default Brisket Experiment II (pics)

I was reading the Men in Aprons blog the other day (Adam is a brethren) and he was saying that he got a really deep smoke ring on his brisket by using a wet rub instead of a dry one. I didn't have any evidence to dispute his theory so I decided to conduct one for the benefit of all brethren. I am cooking two briskets Both are the same size, give or take half a pound. Both have been trimmed and they both are cooking in the Spicewine at the same time and temp. Both have been injected with the same beef broth mixture.

The only difference is that one had the rub applied dry and the other I mixed the rub with some olive oil and vinegar to make a paste. Adam's theory was that the moisture promoted the smoke ring. Let's find out!

The paste...





Wet brisket





Dry brisket








Progress update and more pics coming soon!!
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Old 03-29-2008, 03:55 PM   #2
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Good luck with them. Can't wait for the finished pics.
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Old 03-29-2008, 03:59 PM   #3
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I wonder if the oil is the deciding factor here,as it will draw in heat and maybe the smoke along with it. Looking forward to your results.

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Old 03-29-2008, 04:04 PM   #4
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I love Bigmista experiments!
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Old 03-29-2008, 04:07 PM   #5
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My brisket rubs are usually wet after sitting on the meat for an hour or so.

I wonder if the vinegar will break down the tissue a little on the outside as it cooks, making it easier for the "smoke ring" to penetrate. Or for the salts to sink in.

Good luck, Big Mista, and we look forward to the delicious results!!!
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Old 03-29-2008, 05:45 PM   #6
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Progress: No big diference in outward appearance so far. Both are at about 165 so I re-injected them and wrapped them in foil. Here are pics:

Wet brisket




Dry Brisket




I also have 2 butts, 2 fatties and a rack of ribs going. Here are some pics:

http://s77.photobucket.com/albums/j6...view=slideshow
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Old 03-29-2008, 05:48 PM   #7
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The bark on the dry looks a little more like what I'm used to. But that wet one looks mighty tasty.
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Old 03-29-2008, 05:49 PM   #8
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This is getting good. The side by side tests are my favorite part of this site. Can't wait to see if there is any difference
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Old 03-29-2008, 09:47 PM   #9
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You need three things to achieve a smoke ring..........

1. a moist surface
2. humidity
3. a flame to produce nitrous oxide (NO2)

I learned this at a class I took last year.
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Old 03-29-2008, 11:11 PM   #10
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You are making me hungry Bigmista! Good thing we have dinner in the oven - and it smells great. And I'll be grilling some asparagus.

Looking forward to your results!
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Old 03-29-2008, 11:24 PM   #11
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Looking good I can't wait to see the final results
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Old 03-30-2008, 12:03 AM   #12
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Well the wet brisket is out, sliced and served. The occasion is MrsMista's sister's last birthday party. She passed a few weeks ago and we are celebrating her life. Anyway here are the pics of the wet brisket and the other food we are serving...

Wet Brisket







Great flavor, moist and tender. Smoke ring? So-so.

Here is some of the other food...








I'll slice the other brisket and take pics once the crowd dies down in the kitchen.
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Old 03-30-2008, 12:10 AM   #13
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Oh! You're making me get the shakes! That looks delicious!

I'm glad to hear you're celebrating her life . . . the very best party I've ever been to was the celebration of my father's life.
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Old 03-30-2008, 12:51 AM   #14
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OhmyGod! I just had some of the Pulled Pork with my BBQ sauce and the Pineapple coleslaw. I am patting myself on the back cause this chit is GOOD!!
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Old 03-30-2008, 01:18 AM   #15
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Looks really good Neil. The idea of celebrating the birthday of a loved one that passed recently is a very special idea.
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