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Brisket question, same but not?

post #1 of 5
Thread Starter 

I bought a brisket (ginormous) and cut it down the middle. I did a rub on one for a day and brined one for a day. Smoked at the same temps, same day, same rack, same final temp, same everything, however one has a nice smoke ring, is awesome tender and exactly what I love in a brisket. the other (rub) ZERO smoke ring, less flavor, and not nearly as tender. Now I realized a marinade similar to a brine will change the texture, moistness, etc, but why would the smoke ring be so significant in difference?

post #2 of 5

What was in your brine? 

 

Some ingredients can produce a false smoke ring, usually those associated with cures.

 

What kind of smoker did you use? what type of fuel?

post #3 of 5
Thread Starter 

salt, turbinado sugar, chili powder, garlic powder, pepper, paprika, onion powder, apple juice and bottled water. ​

 

Interesting. I did not know you could get false rings, but it makes perfect sense. Total bubble burst. I thought I had mastered smoking my first round :D Shattered my hopes and dreams.

 

Smoker is a Masterbuilt Sportsman Elite (whatever that means) 40" Electric

 

I used a mix of peach and jack daniels oak chips

 

225 until 160, then foiled until 190, then uncovered until 195

 

Took about 10 hours, maybe 11.

post #4 of 5

What kind of salt?

 

Not seeing anything else there that would produce a false smoke ring. 

post #5 of 5
Thread Starter 

Sorry just getting back here. It was Kosher salt...

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