Reply to "Smoke Ring -- the real story"

Former Member

Thanks for the info about rinsing and the illusion of red. I wonder if you could "cure", then rinse, then rub with spice and store overnight, then cook with same result. Seems like you could. However, I agree with peines that the charcoal one is most appealing. You said 3oz lump charcoal - how much wood as well?

Do you usually wind up with brisket that lean? It looked like there was almost no exterior fat - did you trim it that tight, or did the fat melt off?

And the biggest question - other than the bit of extra salt, did they taste any different?

Also, I heard somewhere, and have not verified, that briquettes like Kingsford are jazzed up with a bit of saltpeter to make them light faster. And that MatchLight is the same thing with a bit of paraffin added to get it going.

6/10/025:56 PM

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