Did a small Brisky yesterday along with the Mac and Cheese Fattie. When I sliced that puppy I couldn't believe the depth of the smoke ring!
Nothing like Brisky sammich with maters fresh from the garden
Nope, no Bacon. Smoked direct on the grate with no spritzing until about 170° IT, then foiled with a bit of apple juice to IT of 195° then rested in a cooler for 1 hour. Should have went two hours in the cooler, but I was hungry!
Thanks. I used my homemade rub of SPOG with just a touch of Cayenne and a hint of Rosemary. The wood was White Oak from a tree on our place that was downed by storm last year.
OK back on topic...When is enough, enough........when the smoke ring on the top, comes out the bottom and the smoke ring on the bottom comes out the top.
Kinda like, "Who's on First?" I can't recall ever seeing a smoke ring meet in the middle, but that would be awesome!
Dang! That looks tasty! I have no doubt mine would have come close in the thinner spots except this was the point lying on top of the flat, so it didn't get the chance to penetrate but very little from the bottom as it was shielded.