ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 04-26-2009, 09:35 PM   #1
Ken V
Full Fledged Farker
 
Ken V's Avatar
 
Join Date: 04-13-08
Location: Moline, IL.
Downloads: 0
Uploads: 0
Default Update on smokering problem with Pron.

O.K., here is the packer brisket that I did this weekend. I will go thru the whole process of what I did.
Got the stumps going using Kingsford comp. I used the guru for this so I didn't have to mess with valve. Smoker holding steady at 200*. Removed brisket from refrig. and trimmed down to approx. 1/4" fat cap and removed any large hard chunks of fat. Put on tray and seasoned lightly with Plowboys bovine bold and then stuck back in fridge to make sure brisket was cool when I put it on the smoker. Went and added a chitload of cherry chunks and a couple hickory to ash pan. Put brisket on 2nd rack from top and checked temp, right at 39*. Held at 200* for 2 hours which at that time the temp of the brisket had come up to about 113*. Ran guru up to 235 and checked wood in ash pan, smoke billowed out of door when I opened it, thru in a couple more chucks just for giggles and added some thruout cook. Brisket came out at a tender 191*.
Sliced open and this is the smoke ring I have. The taste, texture, tenderness and moisture was outstanding.
I am totally lost at this point. I am going to do a brisket on the drum this week using the same procedure and guarentee I will have a 3/8" ring on that thing.

Anymore ideas???? I am at my wits end.


__________________
BabyGotBack BBQ team
Stumps GF222P
Uber fast stealth black thermapen
Cubby blue Thermapen
UDS
XL UDS
22.5" weber X 2
Ken V is offline   Reply With Quote


Unread 04-26-2009, 09:45 PM   #2
thillin
somebody shut me the fark up.
 
thillin's Avatar
 
Join Date: 07-21-04
Location: Keller, Texas
Downloads: 0
Uploads: 0
Default

I get less of a smoke ring with my eggs than my Klose. I don't let it bother me.
__________________
Med Spicewine-adopted 3/13/10 CL Score
2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11
Med BGE-adopted 2/2/08 CL Score -SOLD
Mini BGE-adopted 1/31/08 CL Score
Traeger 075-adopted 12/3/11 CL Score
Weber 1 touch CL Score
Weber Spirit 500 CL Score
Weber Smokey Joe Silver CL Score
BLUE & RED Thermapens
Klose 20x42-SOLD

Paddlin Pigs BBQ
Ty
thillin is offline   Reply With Quote


Unread 04-26-2009, 09:52 PM   #3
Meat Burner
Quintessential Chatty Farker
 
Meat Burner's Avatar
 
Join Date: 02-22-07
Location: Springfield, MO
Downloads: 0
Uploads: 0
Default

Ken, please don't take offense with this but if taste, texture, tenderness, and moisture are outstanding....what is wrong with the smoke ring on that brisket? Add some t-quick for an artificial smoke ring if that is important. Has nothing to do with actual smoke.
__________________
my avatar swiped fatties from the plate....look how sorry he is.
________
Meat.

NB Bandera with mods
Weber 22 .5" x 2, 26.75" x 1
UDS x 3
KCBS CBJ
Created "The Great Spam Revelation of 2011."
www.bbq-brethren.com/forum/showthread.php?t=111155
Meat Burner is offline   Reply With Quote


Unread 04-26-2009, 09:54 PM   #4
Mo-Dave
Babbling Farker
 
Mo-Dave's Avatar
 
Join Date: 09-18-06
Location: Hurricane Deck Missouri
Downloads: 0
Uploads: 0
Default

Really I can see its not a huge smoke ring but there is one and as long as you are happy taste, tenderness and moister, I would not have a bit of problem with that.

Many time my meat will have very little ring and then others its very pronounced and for the life of me I can't tell you if one was better than the other.
Dave
__________________
Lg Spicewine on trailer
Weber charcoal grill
2 ugly drums, semi retired
Bbq toolbox, formerly Chargrill smoker
My wife has gas, its a Brinkman.
Mo-Dave is offline   Reply With Quote


Unread 04-26-2009, 10:02 PM   #5
HoDeDo
Babbling Farker
 
HoDeDo's Avatar
 
Join Date: 02-19-06
Location: Kansas City
Downloads: 0
Uploads: 0
Default

Do you use a water pan? what are the exhaust differences in your cookers... 2" exhaust on your drum vs. 4" on your stumps?

How aged are the briskets? Are they marbled with alot of fat, or very lean?

Any number of things can effect your ability to get a smoke ring... Personally, if the brisket is coming out awesome, I wouldnt worry about the ring -- or -- just manufacture it yourself. do a quick tender-quik wash, or put a little T-Q in your rub. You will get a 1/4-1/2" smoke ring everytime.
__________________
Andy /Smoke on Wheels Competition BBQ - www.smokeonwheels.com
HoDeDo is offline   Reply With Quote


Unread 04-27-2009, 06:12 AM   #6
ganso
Knows what a fatty is.
 
Join Date: 05-25-08
Location: Norwalk Iowa
Downloads: 0
Uploads: 0
Default

The Q is great off my stumps as well but its just got me thinking (like Ken) why is there no ring? Another person who owns a 222p has also stated the same problem. Is it the cooker? I am still learning things every day about bbq, from this forum and others. I wish I knew the answer. I am going to try the T Q thing. Or just use my air brush if I try a contest this year .
ganso is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Weekend Update (and a little pron) Terry The Toad Q-talk 0 10-17-2011 08:11 PM
Score update Pron parrdist Q-talk 18 05-02-2011 11:06 AM
Update Pron on Deboned Chicken Neil Q-talk 10 03-06-2011 04:29 PM
Got the 10# back loin completed, with a problem..pron HARRYSTOWN Q-talk 2 10-05-2009 09:37 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 05:26 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts