JD McGee
somebody shut me the fark up.
- Joined
- Jun 28, 2007
- Location
- Duvall, WA
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!
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!
I am totally for oak on brisket now. Post Oak if I can get it.
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.
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
looks like you are making progress....won't be long before you are an expert....T
John, that looks great! It looked really juicy!
I think you should do it on the UDS next time!! of course I'm a little biased! LOL!
Did you ever try those wine barrel chips that Brian had?
Dry wall this week, 5 out of 14 homes...
looking at June finish date....I'm not holding my breath!!! LOL!!