Hello all, when I cook brisket I do not get as
much of a smoke ring as I would like. Do you other FE users get one and do you do any thing to make it? If so would you share your techniques?
Thanks in advance,
Charles
BS'r
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the one thing I do that helps is I put the brisket on straight from the fridge. I don't allow it to get to room temp before cooking and this seems to help. I ussually see about a 3/16 ring on beef.
I am looking for more smoke penetration on butts and would appreciate any advice.
Tried straight from the fridge this morning to the cooker and appears to be the same as letting them sit out before cooking.
Some great bark today, just not as much smoke flavor in the meat as I would like yet.
Tried straight from the fridge this morning to the cooker and appears to be the same as letting them sit out before cooking.
Some great bark today, just not as much smoke flavor in the meat as I would like yet.
Hi Charles,
For smoke ring I do the same as Eddy. Put it on right out of the frig and run on smoke for at least a couple hours.
As for smokiness, I like to think of it as a clean smoke flavor and we have proved over and over that it's plenty smoky for blind judging.
For smoke ring I do the same as Eddy. Put it on right out of the frig and run on smoke for at least a couple hours.
As for smokiness, I like to think of it as a clean smoke flavor and we have proved over and over that it's plenty smoky for blind judging.