Sunday Brisket...A Play-By-Play... - Page 2

JD McGee · 03-02-2009, 06:41 PM

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!

JD

Mike - CSBBBQ · 03-02-2009, 07:15 PM

Looks good, just a thought but maybe leaving fat cap down would help your ring.

HeSmellsLikeSmoke · 03-02-2009, 07:19 PM

I think the egg doesn't do much of a smoke ring, but I could be wrong.

bowhnter · 03-02-2009, 07:35 PM

Quote:

Originally Posted by HeSmellsLikeSmoke

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.

jestridge · 03-02-2009, 07:44 PM

It still look good without ring did it taste smokey?

JD McGee · 03-02-2009, 09:07 PM

Quote:

Originally Posted by jestridge

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!

HeSmellsLikeSmoke · 03-02-2009, 09:15 PM

Quote:

Originally Posted by JD McGee

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.

JD McGee · 03-02-2009, 09:16 PM

Quote:

Originally Posted by HeSmellsLikeSmoke

I am totally for oak on brisket now. Post Oak if I can get it.

Post Oak???...

HeSmellsLikeSmoke · 03-02-2009, 09:20 PM

Quote:

Originally Posted by JD McGee

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.

JD McGee · 03-02-2009, 09:28 PM

Quote:

Originally Posted by HeSmellsLikeSmoke

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

HeSmellsLikeSmoke · 03-02-2009, 09:39 PM

Thanks for that link. It is closer to me than I thought.

Buster Dog BBQ · 03-02-2009, 10:10 PM

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

bigabyte · 03-03-2009, 12:50 AM

Very cool! Thanks for posting the results!

Chipper · 03-03-2009, 08:08 AM

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....

JD McGee · 03-03-2009, 10:38 AM

Quote:

Originally Posted by Buster Dog BBQ

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!

03-02-2009, 06:41 PM	#16
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA Downloads: 0 Uploads: 0	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! JD __________________ Wine Country "Q" Competition BBQ

03-02-2009, 07:15 PM	#17
Mike - CSBBBQ is one Smokin' Farker Join Date: 10-29-08 Location: Columbia, MD Downloads: 0 Uploads: 0	Looks good, just a thought but maybe leaving fat cap down would help your ring. __________________ Mike CHIX, SWINE & BOVINE Bbq. Because Bad BBQ is Downright Criminal [COLOR=#000080]csbbbq.com[/COLOR] KCBS & MABA member - CBJ #21870 Jambo (Geer) Pit Lang 84 Deluxe w/roof system Lang 60 w/warmer

03-02-2009, 07:19 PM	#18
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	I think the egg doesn't do much of a smoke ring, but I could be wrong. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

03-02-2009, 10:10 PM	#27
Buster Dog BBQ is One Chatty Farker Join Date: 07-20-08 Location: Clive, IA Downloads: 0 Uploads: 0	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 __________________ FEC-100 Right Handed, FEC-100 Left Handed, Large BGE x2, Mini BGE Buster Dog BBQ - [url]http://www.busterdogbbq.com[/url]

03-03-2009, 12:50 AM	#28
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Very cool! Thanks for posting the results! __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

03-02-2009, 07:44 PM	#20
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky Downloads: 0 Uploads: 0	It still look good without ring did it taste smokey?

03-02-2009, 09:39 PM	#26
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	Thanks for that link. It is closer to me than I thought.

03-03-2009, 08:08 AM	#29
Chipper is one Smokin' Farker Join Date: 09-09-08 Location: Red Lion, PA Downloads: 0 Uploads: 0	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.... __________________ Backwoods- Competitor Grill Dome- Super Dome "The Twins"- 2 Large Grill Domes Weber Performer Weber Smokey Mountain Kamado #7 [URL="http://www.redlionspicyfoods.com"]www.redlionspicyfoods.com[/URL] [IMG]file:///C:/DOCUME%7E1/CHARLE%7E1/LOCALS%7E1/Temp/moz-screenshot.png[/IMG]

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