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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 03-02-2009, 06:41 PM   #16
JD McGee
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Final pics and thoughts...

Pulled at 195...coolered for 1 hour in foil and towel...



Funk's rub..."George Clinton, Larry Graham, & Granulated Prince"...did it justice...



Served up with sauteed Sugar Snaps and Asparagus...




All in all...this was my best brisket to date. It was very juicy, the flavor was amazing (my wife even liked it), and it was fork tender (to cut). I was a little disappointed in the smoke ring (wasn't one)...but not sure if that was from the Butcher Block marinade, Oak Barrel chunks, or too low-n-slow initially (220 degrees). There seemed to be an aftertaste that hung around for a while (not a bad one though)...possibly from a little too much garlic powder (Prince).

I would definitely use it again for comps...but will try all-natural for home. I really want to get backyard brisky's down to a science! Thanks for the sample Todd...sorry it took so long for the smoke!

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Old 03-02-2009, 07:15 PM   #17
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Looks good, just a thought but maybe leaving fat cap down would help your ring.
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Old 03-02-2009, 07:19 PM   #18
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I think the egg doesn't do much of a smoke ring, but I could be wrong.
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Old 03-02-2009, 07:35 PM   #19
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Quote:
Originally Posted by HeSmellsLikeSmoke View Post
I think the egg doesn't do much of a smoke ring, but I could be wrong.
I smoked a flat last weekend on the Primo at 220-230 and no foil, and had absolutly zero smoke ring. Not even a hint of one.
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Old 03-02-2009, 07:44 PM   #20
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It still look good without ring did it taste smokey?
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Old 03-02-2009, 09:07 PM   #21
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Quote:
Originally Posted by jestridge View Post
It still look good without ring did it taste smokey?
Yep...it was definitely smokey...but not overpowering. The oak barrel chunks are the chit for brisket...IMHO!
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Old 03-02-2009, 09:15 PM   #22
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Quote:
Originally Posted by JD McGee View Post
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.
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Old 03-02-2009, 09:16 PM   #23
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Quote:
Originally Posted by HeSmellsLikeSmoke View Post
I am totally for oak on brisket now. Post Oak if I can get it.
Post Oak???...
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Old 03-02-2009, 09:20 PM   #24
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Quote:
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Post Oak???...
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.
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Old 03-02-2009, 09:28 PM   #25
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Quote:
Originally Posted by HeSmellsLikeSmoke View Post
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.
Cool...I Googled it...closest thing is White Oak...

Fyi...

http://en.wikipedia.org/wiki/Post_oak
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Old 03-02-2009, 09:39 PM   #26
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Thanks for that link. It is closer to me than I thought.
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Old 03-02-2009, 10:10 PM   #27
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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

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Old 03-03-2009, 12:50 AM   #28
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Very cool! Thanks for posting the results!
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Old 03-03-2009, 08:08 AM   #29
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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....
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Old 03-03-2009, 10:38 AM   #30
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Quote:
Originally Posted by Buster Dog BBQ View Post
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!
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