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First Brisket on my own

post #1 of 6
Thread Starter 
I have an MES 40 and have mostly smoked pork spare ribs and baby backs. I have also done a couple tri-tips and a lot of chicken. Anyway my experience has mostly been with these meats which I have gotten pretty good at.

So this weekend I was invited to a big potluck/ cookout. I wanted to try smoking a couple briskets since it would feed quit a few people.

So I rubbed the briskets using Jeff's rub and set the smoker for 230. Using hickory I smoked the brisket for about 7 hours until I had an IT of 175. I pulled the briskets put them in foil pans with about a half cup of apple juice and water. I covered with foil and back in smoker for about 4.5 more hours till IT of about 198. I then pulled wrapped in a towel and placed in a cooler (by the way I learned this whole procedure browsing on this site). Next I I seperated flat and point and carved. The meat came out excellent. Good flavor very tender and it was a hit at the party. It was all gone in about 20 minutes. My only complaint was no smoke ring. It had good bark, maybe a little soft (probably because I foiled it) I was very disappointed with the appearance. I have helped a friend who has a big offset stick burner and mine was just as tender and tasted just as good but his looks a lot better and has a beautiful smoke ring. He caters and is into competion and doesn't want to share any tips with me.

Any opinions and help with my procedure would be greatly appreciated.

Thanks
post #2 of 6

This is just my personal observation, I don't think I ever get a smoke ring when using an electric. That just may be me, but I don't even look anymore. I did a butt last week, 22 hours, great bark, no smoke ring. I do get a smoke ring with the stick burner even with charcoal.

 

Course I still have not seen TBS from an electric either.

 

Just my personal observations.

post #3 of 6
Yep you won't get the smoke ring using an electric or gas smoker. You need to use a wood fired one to get the best smoke ring, or a charcoal smoker. Even with the charcoal I've found you get a better smoke ring using lump versus briquettes. With that said, I don't worry about the ring as long as it tastes good! I've had some pretty crummy tasting BBQ that had the smoke ring!
post #4 of 6
Thread Starter 
Ok. Thanks. I did not know that about an electric smoker. On my ribs I never had one but I thought for sure this brisket with a long smoke would have a smoke ring for sure. I was so excited anticipating my first brisket with a big smoke ring so it was pretty disappointing. Oh well now at least I know what to expect. Like you guys said the taste and tenderness is the most important part and that was right on.

Thanks guys
post #5 of 6
Quote:
Originally Posted by dirtsailor2003 View Post

Yep you won't get the smoke ring using an electric or gas smoker. You need to use a wood fired one to get the best smoke ring, or a charcoal smoker. Even with the charcoal I've found you get a better smoke ring using lump versus briquettes. With that said, I don't worry about the ring as long as it tastes good! I've had some pretty crummy tasting BBQ that had the smoke ring!

I use a propane smoker and get big smoke rings every time. I think this is isolated to just electric smokers.
post #6 of 6
Quote:
Originally Posted by Dumbwhiteperson View Post


I use a propane smoker and get big smoke rings every time. I think this is isolated to just electric smokers.

 

http://www.smokingmeatforums.com/t/69196/discussion-how-to-produce-smoke-ring-in-electric-smokers

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