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View Full Version : Easter brisket.....pron


hd4me
03-24-2008, 09:25 AM
OK...... My first brisket on the egg was fantastic(thanks Bob) !!! Since I had it fired up I thought I would do a little pastrami while I was at it. I was hoping for more of a smoke ring on the brisket. What could I have done different?
http://i259.photobucket.com/albums/hh286/ridgid66/CopyofIMG_0510.jpg
http://i259.photobucket.com/albums/hh286/ridgid66/IMG_0512.jpg
http://i259.photobucket.com/albums/hh286/ridgid66/IMG_0513.jpg
http://i259.photobucket.com/albums/hh286/ridgid66/IMG_0515.jpg
http://i259.photobucket.com/albums/hh286/ridgid66/IMG_0516.jpg
I hope everyone had a great Easter!!!!!!!!!!!!!!!!!

Cabntmkr1
03-24-2008, 09:33 AM
I get the best smoke rings when I take the meat straight from the 'fridge to the smoker. I don't let the meat sit and warm up any.

pat
03-24-2008, 10:22 AM
Brisket looks good to me!! I agree with Cabntmkr.

hd4me
03-24-2008, 10:37 AM
Thats pretty much what I did. I started the egg and while it was getting up to temp is when I pulled the brisket from the fridge rubbed it and threw it on. I used about 6 chunks of wood a little smaller than fist sized.

BBQ Grail
03-24-2008, 10:41 AM
A smoke ring is great to have, but how did it taste? It looks really good.

hd4me
03-24-2008, 11:02 AM
It was GREAT!!!!!!!!! I guess thats all that matters. A friend of mine is a food salesman and knows his chit, he said I found my forte. It was the best brisket he has ever had but I think I need to keep practicing.

FatDaddy
03-24-2008, 12:00 PM
i usually rub mine down the night before and let em sit in the fridge. i get good smoke rings, but not all the time. so as long as it tastes good i wouldnt worry bout it to much. But like they said i take it straight from the fridge, which helps.

thunter
03-24-2008, 12:11 PM
Mighty fine and tasty looking brisket there!

JP
03-24-2008, 12:12 PM
I was told once that the smoke ring forms until the meat is 140*. So if it cooks quickly to 140 the smaller the ring. Some people believe it is the volume of smoke and this is why their Q taste's like diesel or bitter. Fridge to smoke means it will stay under 140 longer.

Not sure if this is true, maybe somebody with more qualifications than I could verify that?

That brisket looks awesome, I see a ring!

gunrunner2491
03-24-2008, 12:50 PM
If it tastes great, then it's great. It Looks great too.

Barbarian
03-24-2008, 01:13 PM
I was told once that the smoke ring forms until the meat is 140*. So if it cooks quickly to 140 the smaller the ring. Some people believe it is the volume of smoke and this is why their Q taste's like diesel or bitter. Fridge to smoke means it will stay under 140 longer.

Not sure if this is true, maybe somebody with more qualifications than I could verify that?

That brisket looks awesome, I see a ring!

Sounds like the Mad BBQ Scientist has another lab test to do!!!!!!!
Whadda say Chris????

icemn62
03-24-2008, 01:33 PM
I rub mine the day before, and pull from the the fridge and straight to the grates. I think I had read about the 140* temp thing once. Then again it could be that I am not organized enough to remember to pull the meat from the fridge before I light the coals. The main thing is how did the people who were eating it like it, and did you like it. I always thought if your audience likes the food, then it is good food.

BobBrisket
03-24-2008, 10:27 PM
Mark,

Glad to help on the briskie. Anytime Brother!! I never get consistent SR's either. They are nice, but more for show. What's counts is taste, and it looks like you nailed both. The bark looks fantastic and loaded with flavor. How long did it cook for after all? I've heard that placing the briskie in the freezer for 15-20 minutes before smoking will lower its temp even more and help keep it in the ring temp longer. You are on your way to brisket heaven!!

Norcoredneck
03-25-2008, 03:59 AM
I'd be happy with you brisket. How did the pastrami come out?

hd4me
03-25-2008, 09:25 AM
It ended up on the smoker for about 9 hrs. It rendered about 160*. It came out about 1.75 hrs. per pound. The pastrami was good but still needs practice.