that's one of the reasons for this thread. MANY contest briskets to that very thing. Some rub it on, some add it into a rub.
Mornin',cbear.
The always inquiring drbbq posed this on another forum ,without a direct consensus.
The experiences of several veteran cooks were that when they came into the competition game,it was an understood.
The always inquiring drbbq posed this on another forum ,without a direct consensus.
The experiences of several veteran cooks were that when they came into the competition game,it was an understood.
Thanks to you both. Any comments on the TenderQuick penetrating the fat cap and producing a smoke ring? Looked like Okie's briskets were without fat cap in the pics and since they were flats, they didn't have the point or much fat for the Tender Quick to go through. Thanks again.
CBEAR,
I don�t see why you couldn�t replace some of the salt in your rub with Tender Quick. Keep in mind that TQ contains sugar and its granularity is much finer than table salt, so it won�t be a direct 1:1 salt replacement. You will have to experiment with the quantities since too much will make your brisket corned beef looking; red all the way through.
When I have cooked briskets in my offset rig, I get the smoke ring only on the non-fatty side. Sometimes the fat is very thin on parts of the flat and I�ll get a some smoke ring development, but it�s mostly on one side. This is also true when using Tender Quick, however, I have only tried this a few times. Perhaps my concentration of TQ, or curing time, was insufficient to penetrate the fat layer.
I don�t see why you couldn�t replace some of the salt in your rub with Tender Quick. Keep in mind that TQ contains sugar and its granularity is much finer than table salt, so it won�t be a direct 1:1 salt replacement. You will have to experiment with the quantities since too much will make your brisket corned beef looking; red all the way through.
When I have cooked briskets in my offset rig, I get the smoke ring only on the non-fatty side. Sometimes the fat is very thin on parts of the flat and I�ll get a some smoke ring development, but it�s mostly on one side. This is also true when using Tender Quick, however, I have only tried this a few times. Perhaps my concentration of TQ, or curing time, was insufficient to penetrate the fat layer.
Jim,
Curiosity has gotten the best of me and I have to ask about your statement regarding smoke-ring taste. You said it has a sweet taste, but how did you come to that conclusion?
A wood fire couldn�t be used to create the ring since the smoke would flavor the meat, resulting in skewed results. A cure containing sodium nitrite couldn�t be used since it contains salt and possibly sugar, resulting in skewed results. It seems the only way to determine the taste of the smoke-ring would be to place a chunk of meat in a sealed container full of nitric oxide gas. After allowing enough time for the gas to do its thing, the meat would be cooked in an electric oven. This should produce a smoke-ring without the addition of any taste/flavor altering ingredients. There is one more possibility; you have scientific data that states smoke-ring has a sweet taste.
Please, don�t take this as an attack or read it with harsh eyes. I�m just very curious about smoke-ring taste, since I never really gave it much thought.
Curiosity has gotten the best of me and I have to ask about your statement regarding smoke-ring taste. You said it has a sweet taste, but how did you come to that conclusion?
A wood fire couldn�t be used to create the ring since the smoke would flavor the meat, resulting in skewed results. A cure containing sodium nitrite couldn�t be used since it contains salt and possibly sugar, resulting in skewed results. It seems the only way to determine the taste of the smoke-ring would be to place a chunk of meat in a sealed container full of nitric oxide gas. After allowing enough time for the gas to do its thing, the meat would be cooked in an electric oven. This should produce a smoke-ring without the addition of any taste/flavor altering ingredients. There is one more possibility; you have scientific data that states smoke-ring has a sweet taste.
Please, don�t take this as an attack or read it with harsh eyes. I�m just very curious about smoke-ring taste, since I never really gave it much thought.
Smoke flavor is on the outer layer of the meat but smokering if you eat without bark it is sweet. The misunderstanding comes from the idea that smokering is smoke penetration
when it is not that at all. It is the a chemical reation as described earlier in this thread.
This not a science but I've eaten it.
Jim
when it is not that at all. It is the a chemical reation as described earlier in this thread.
This not a science but I've eaten it.
Jim
Okay, to continue the thread.
I'm doing a couple of briskets for our Open House (if you're in OKC on Saturday, drop by
I'm going to rub them with tenderquick to show some better quality photographs and give you an idea on a full packer trim brisket.
Smokin'
I'm doing a couple of briskets for our Open House (if you're in OKC on Saturday, drop by
I'm going to rub them with tenderquick to show some better quality photographs and give you an idea on a full packer trim brisket.
Smokin'
I use Tenderquick in the brine for a fresh ham and I got a good smokering and my first with a cookshack.
Wow smokin thats awesome if ya need anyone to taste test let me know i always wanted to know what good brisket should taste like
I tell you honestly KRE, if you had a chance to sample most of the briskets cooked by the Forum Gang here...you'd be happy and know what a good one tastes like.
Photos to come later, then you can "sample", but only visually
Smokin'
Photos to come later, then you can "sample", but only visually
Smokin'
Smoke Ring Update.
For those visually interested, here is the experiment update. A mchoice, 12lb Packer trimmed brisket. Cleaned it.
First, I found my Tenderquick:
Rubbed the brisket, meat side, liberally with the TQ. Let sit 3 min, and rinsed thoroughly.
Results:
There was no residual Charcoal in the smoker. I used new wood and the results are completely caused by the application of TQ.
The brisket did not taste any saltier, but I did get a few people at the party who said "man, this is good stuff and wow look at that perfect smoke ring"....
Enjoy
For those visually interested, here is the experiment update. A mchoice, 12lb Packer trimmed brisket. Cleaned it.
First, I found my Tenderquick:
Rubbed the brisket, meat side, liberally with the TQ. Let sit 3 min, and rinsed thoroughly.
Results:
There was no residual Charcoal in the smoker. I used new wood and the results are completely caused by the application of TQ.
The brisket did not taste any saltier, but I did get a few people at the party who said "man, this is good stuff and wow look at that perfect smoke ring"....
Enjoy
Updated the article, fixed the broken photo links