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About to smoke my first ever brisket, realized I had a few noobie questions. - Page 3

post #41 of 49
Oh they are on the way im getting resdy to pull it off the smoker in a few minutes....I just tried a piece of the flat of it..no disappointment here
post #42 of 49
not much of a smoke ring but omg is it tender n juicy I need applause hahahahaha
post #43 of 49
I would do it again the way I did it lol
post #44 of 49

Nice Job, Glad it turned out great 

 

Gary

post #45 of 49
why didnt I get a good smoke ring btw
post #46 of 49
Quote:
Originally Posted by smokinnewb9085 View Post

why didnt I get a good smoke ring btw

 

What was your IT?  This looks seriously well done.

post #47 of 49

The smoke ring is purely visual. It does nothing to enhance the flavor. There are lots of articles around about the science behind it but bottom line is you don't need it. I even read where under the right conditions you can get a smoke ring with no smoke at all. Your brisket looks wonderful.

post #48 of 49
Agreed it was a tad well done, I moved it to the bottim rack closer to the heat, left it on a bit too long, neverless it was juicy and fellbapart..had brisket fried eggs n toast for bfast, thank you everyone for being helpful n all the comments
post #49 of 49
Good job, smokin! I'm doing my first brisket either Fri or Sat. If it comes out good, I'll start a Qview thread. If it doesn't, I'll post on Danny,s "let's talk brisket" thread to add to the "don't do this" database!
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