Smoke Ring on Brisket in FEC 100

Need more details.

Plenty of people get a Smoke Ring, it's more a method in the FEC and there are a number of posts about it.

What temp are you using
How long
What specific pellets

I use ButcherBBQ method. 180 for 2 hrs the 230 until 201 degrees. Candys pellets.

I have no problem getting a decent SR using the same method you just described. That's pretty much how we cook in comps. Candy's pecan pellets. If you're not too concerned about the length of the cook time try stretching the 180 time out to 6-7 hours.

I've cooked a couple dozen briskets in my FEC. Have yet NOT to acquire a SR. I've cooked 'em straight thru at 225, 250 and have also used the 2 stage FE method. Almost every cook was with CS/FE Hickory pellets.

The straight cook method produces a 3/8th" SR...the FE 2 stage weighs in at about 1/2".

I just did a load of flats, 170° for 5 hrs, then 230° until done and had a beautiful SR. No tender quick, but I'm thinking the rub may have something to do with it. Maybe some who have been using the FEC longer can chime in.

I've had mine for four years now. Sometimes I get a smoke ring; sometimes I don't. Since the smoke ring adds nothing to the flavor, I quit worrying about it.

Smoke ring is just for looks. As long as you have tender, great tasting brisket then a sr doesn't matter.

Yep,and I've had some good cooks swear by difference in humidity and ambient temps.

quote:

Originally posted by TxGrillGuy:
How do I use the tender quick?

Shake on a liberal dose covering all surfaces. Let stand 10 minutes. Rinse thoroughly.

First let me say, you 100% can get a SR without TQ. Period.

You just need to adjust the method.

2 hours isn't long enough. I'd experiment with 4, 6 and some even go longer.

What flavor of pellets?

Do you put your rub on THICK? If you do you'll prevent Smoke Penetration

Most / All FE owners get a SR, we just need to know more to help.

quote:

Originally posted by MaxQue:
Shake on a liberal dose covering all surfaces. Let stand 10 minutes. Rinse thoroughly.

Nope, 10 min is too long. I suggest for a first time use, maybe 2 min or 3 max. It REALLY REALLY depends on how fresh the cure is and how much you put on. I've tested them at 2 min and got a 1/2 in SR which looked really weird.

You could also experiment, put some all over, rinse 1/2 off at 2 min and 1/2 off at 4min and compare.

Not sure how many packers I've used TQ on but several dozen. In the beginning I experimented a LOT with times. I settled on 12 minutes then rinse thouroghly. The SR looks very natural. Yeah, for eatin meat I dont use at all. And sometimes I get a decent SR. Sometimes I dont. Therefore for competition I dont gamble. I use the TQ. Yes, I know judges are not suppose to judge a SR but they are also not suppose to judge lettuce. Whos gonna go without the lettuce (or parsely) ?

Well maybe 12 works for you, but if I put it on for 12 min I get full penetration.

KEY is how much, how thick and of course how long.

Individual results may vary (my lawyer made me say that)

Me, I just use the right pellets and I get plenty of SR. Really

I'm very stingy on the amount of TQ I use. I have more time than TQ

Honestly, a light sprinkle and the 12 minutes give me roughly a 3/8 inch ring. I have gotten distracted, forgotten about time and turned it into a ham....oops.

Been using the new CS pellets. Liking them a LOT. Due to some medical crap, our R & D dept has been rather slow this summer but I am anxious to see what kind of SR the new pellets produce as soon as possible.

Good info Coach, thanks for sharing. I know you've put a LOT of time and effort into making this work.

quote:

Originally posted by Coach:
our R & D dept has been rather slow this summer

Only the Texas branch...Vermont's been busy as always

Yep,old guys like Smokin' probably remember days when you looked around the cookoff and saw TQ setting on the cook tables for prep.

That is unless you kept it in a different container to mask what it was! The TQ that is.

Thanks for the info all. As you mentioned,its all about taste. I am gonna start competing and just thought the smoke ring adds a presentation factor. Smokn Okie...Gonna be in Bedford this weekend?

The secret to the smoke ring in the FEC 100 is to let your RUBBED Brisket air dry for at least 12 hours before cooking. I apply my rub the day before and air dry on a racked sheet pan in a ice packed cooler for at least 12 hours. I usually put my Brisket in the fec at 8:00pm at 210 and pull at 12:00 noon. I double wrap it for at least 3 hours before slicing it. YUM! I got one going in for Thanksgiving. Can't wait.

TD Tom,

Interesting, haven't heard that theory of SR. Appreciate the ideas.

If you're getting a brisket in 4 hours at 210, then you're doing a small flat. Also make mentioned of what you're cooking and the weight.

Problem though, part of the thread is people doing it for a contest. In a contest, you don't have that long to do it.

Would be interesting next summer to do a side by side test to see if it does any differnt (one dried, one not). Part of what may be happening is the salt in the rub (is there any?) is curing the outside.

Curing the meat is actually what causes the SR.

Tenderquick in the rub? Don't all FE's produce a smoke ring?

quote:

Originally posted by Pags:
Tenderquick in the rub? Don't all FE's produce a smoke ring?

Pags, don't get us started, there are plenty of SR threads in the FE forum if you want to get into the messy details.

It's a technique issue more than anything because of how Pellet Smokers work.