Too much smoke ring?

rudomundo · 10-01-2017, 06:46 PM

Honing my brisket technique and wondering if there is such a thing as too much smoke ring. I wet brine for 7 days in regular salt and brown sugar and then smoke at 150° for three hours before 24 hrs in sous vide at 155°, and then sear at 450° about 10 minutes per side. Then I end up this huge smoke ring (see attached). I mean, does that look appetizing? Would you hit that?

smoke ninja · 10-01-2017, 06:50 PM

That almost pastrami

pjtexas1 · 10-01-2017, 06:52 PM

Seems like a lot of trouble for a result that doesn't look natural. Just my .02. I applaud your creativity though.

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Stingerhook · 10-01-2017, 06:52 PM

Quote:

Originally Posted by smoke ninja

That almost pastrami

That was my thought.

rudomundo · 10-01-2017, 06:53 PM

Yeah, but no sodium nitrite, I swear.

aerotech11 · 10-01-2017, 06:53 PM

I'd hit the heck out of it

JimmyR1Rider · 10-01-2017, 06:57 PM

Looks good even though out of the ordinary. As long as a briskets moist I always like it. It does just out way more work on you than needed but if YOU and the ones that eat it like it that's all that matters.

How did it turn out?

rudomundo · 10-01-2017, 07:02 PM

It waz delicious and I don't see how baby sitting a sous vide machine was any harder than baby sitting a stick burner. (in fact, easier) Would do again. Thanks for asking!

pjtexas1 · 10-01-2017, 07:03 PM

Quote:

Originally Posted by rudomundo

It waz delicious and I don't see how baby sitting a sous vide machine was any harder than baby sitting a stick burner. (in fact, easier) Would do again. Thanks for asking!

Good point. Feeding sticks outdoors isn't easier.

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JimmyR1Rider · 10-01-2017, 07:05 PM

Quote:

Originally Posted by rudomundo

It waz delicious and I don't see how baby sitting a sous vide machine was any harder than baby sitting a stick burner. (in fact, easier) Would do again. Thanks for asking!

I more meant it that I can run my Shirley for 6 hours at a higher temp and have a done brisket.

24 hours is 24 hours no matter what's running.

Glad it turned out good.

rudomundo · 10-01-2017, 07:10 PM

Glad it turned out good.
Thanks. All that counts.

Notorious Q.U.E. · 10-01-2017, 07:22 PM

I agree with the above posters. If you're satisfied with the product and happy with the total BBQ experience, then what's not to like?!?

As I've written elsewhere, I like stick burners for the Que, but also for the getaway experience. It's 3AM, no one's calling/texting, just me, and there's a peace with adding a stick and poking the fire.

Nothing to answer for. If anything, you've given me some good ideas and I hope to get a ring like that!

Ron_L · 10-01-2017, 08:13 PM

What is the reason for the wet brine? Aside from making corned beef, I’m not sure why you would wet brine a brisket.

Rockinar · 10-01-2017, 08:22 PM

" I wet brine for 7 days in regular salt "

That's corned beef, not brisket.

rudomundo · 10-01-2017, 08:24 PM

What is the reason for the wet brine?
Gets the salt in there. All the way in there. My rub is nothing but ground black pepper.

10-01-2017, 06:50 PM	#2
smoke ninja somebody shut me the fark up. Join Date: 01-03-14 Location: Detroit michigan	That almost pastrami __________________ Let's all just calm down and smoke a fatty

10-01-2017, 06:52 PM	#3
pjtexas1 somebody shut me the fark up. Join Date: 12-28-11 Location: Belton, Tx Name/Nickname : Texas Pete	Seems like a lot of trouble for a result that doesn't look natural. Just my .02. I applaud your creativity though. Sent from my SM-N910V using Tapatalk __________________ Paul (aka Texas Pete) SF 24x36 Midnight Edition / Mak 1-Star /Abe's 48" Insulated Cabinet / 22.5 OTG / 28" BS / Jimmy with CB Roti and pizza kit / Red Box on custom cart / Char-Griller Kettle / Barrel House Cooker / Pit Boss Copperhead / Char-Griller Akorn Jr Sign Up for The 2022 Texas BBQ Brethren Fall Bash Here! ([URL="https://docs.google.com/spreadsheets/d/12NjP4bH3uLyH6-RJnI4gSfDr0nKQ6_4cxdw_GhmrKq0/edit#gid=1935530835"]Link[/URL])

10-01-2017, 06:57 PM	#7
JimmyR1Rider is one Smokin' Farker Join Date: 06-01-16 Location: East Stroudsburg, PA	Looks good even though out of the ordinary. As long as a briskets moist I always like it. It does just out way more work on you than needed but if YOU and the ones that eat it like it that's all that matters. How did it turn out? __________________ Weber Genesis, WSM, Shirley Fab 30X75 straight back trailer model.

10-01-2017, 07:22 PM	#12
Notorious Q.U.E. is One Chatty Farker Join Date: 04-21-17 Location: Denver, Colorado	I agree with the above posters. If you're satisfied with the product and happy with the total BBQ experience, then what's not to like?!? As I've written elsewhere, I like stick burners for the Que, but also for the getaway experience. It's 3AM, no one's calling/texting, just me, and there's a peace with adding a stick and poking the fire. Nothing to answer for. If anything, you've given me some good ideas and I hope to get a ring like that! __________________ Battleship Row: --Pitmaker Vault IVC (Charcoal Metallic) “Dreadnought” --Shirley Fabrication 24x50 Traditional Door Patio (3/8” CC/FB) "Precious Metal" "...can't you see? Sometimes your words just hypnotize me and I just love your flashy ways. Guess that's why they broke and you're so paid!!!"

10-01-2017, 08:13 PM	#13
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	What is the reason for the wet brine? Aside from making corned beef, I’m not sure why you would wet brine a brisket. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

10-01-2017, 06:53 PM	#5
rudomundo Is lookin for wood to cook with. Join Date: 03-01-16 Location: Cincinnati	Yeah, but no sodium nitrite, I swear.

10-01-2017, 06:53 PM	#6
aerotech11 is one Smokin' Farker Join Date: 03-24-17 Location: Mesa AZ Name/Nickname : Ric	I'd hit the heck out of it

10-01-2017, 07:02 PM	#8
rudomundo Is lookin for wood to cook with. Join Date: 03-01-16 Location: Cincinnati	It waz delicious and I don't see how baby sitting a sous vide machine was any harder than baby sitting a stick burner. (in fact, easier) Would do again. Thanks for asking!

10-01-2017, 07:10 PM	#11
rudomundo Is lookin for wood to cook with. Join Date: 03-01-16 Location: Cincinnati	Glad it turned out good. Thanks. All that counts.

10-01-2017, 08:22 PM	#14
Rockinar is One Chatty Farker Join Date: 07-19-13 Location: Houston, TX	" I wet brine for 7 days in regular salt " That's corned beef, not brisket.

10-01-2017, 08:24 PM	#15
rudomundo Is lookin for wood to cook with. Join Date: 03-01-16 Location: Cincinnati	What is the reason for the wet brine? Gets the salt in there. All the way in there. My rub is nothing but ground black pepper.