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?
Brisket question, same but not?
SmokingMeatForums.com Top Picks
- 5 Posts. Joined 10/2015
- Location: Willow Beach, AZ (Las Vegas is closest)
- Points: 11
- Select All Posts By This User
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.