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Smoke Ring Question
To Flash - I didn't know about no ring till they were done. I was just saying that they were in smoke for a solid 3 hours. Then heat for the rest of the way. The way I've always done it. To Kimmeastar & Swamp Puppy - I agree with you both about ring/no ring as long as they were good. (And...- hyyal
- Post #6
- Forum: General Discussion
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Smoke Ring Question
Hi all - I've been doing this hobby/obsession for a while and ran into an issue regarding smoke rings. July 4th, I did a rack of spares. I did them exactly how I've always done them. Membrane off, trimmed the skirt, oiled & rubbed the night before. The day of...let meat get to room temp while...- hyyal
- Thread
- Replies: 5
- Forum: General Discussion
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Saturday 7/7 Brisket
Husker - pulled it off the smoker at 180* IT. I didn't probe it while it rested, so I don't know what it was when sliced. I'll pass along the slicing compliment to my wife...she wields a mean blade! -
Saturday 7/7 Brisket
OK!! It's done. This was an experimental brisky. 1st time going unwrapped the whole way and I flipped it (Fat down) 1/2 way through. It worked nicely! Hard to get the juiciness in the pics... -
brisket 070712 slices.jpg
- hyyal
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brisket 070712 1st cut.jpg
- hyyal
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brisket 070712 unwrapped.jpg
- hyyal
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Saturday 7/7 Brisket
Meat is resting. Double wrapped in foil & towels and sitting in an empty cooler. Pics to follow. -
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Saturday 7/7 Brisket
3 hours. Temp holding at between 225 - 240* in the smoker. I haven't replaced my 2nd thermo yet.....so I'll clean the probe in a bit and check the IT. -
brisket 070712 3hrs.jpg
- hyyal
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Saturday 7/7 Brisket
Ahhh...the smell of hickory & apple smoke is in the air. Brisket has been in for 1.5 hours. More pics coming soon. -
Saturday 7/7 Brisket
We're gonna have some fresh sweet corn, beans and homemade slaw to go with a nice brisket tomorrow. Had a "discussion" with the so-called butcher at Sam's.....I wanted a mid sized brisket, all they had on display was 12 - 15# plus. I asked for a smaller one (8-9#). He found one, but the price... -
brisket 070612.jpg
- hyyal
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Friday's pulled pork - in progress...also qview from yesterday's chicken.
mmmmmmmmmm.....That looks great. Bird & pork. My mouth is watering. -
Wish me luck with Spare -1st Attempt
Looks good. My very next thought was that I shouldn't look at this while hungry. -
Brisket Q-view heavy ...
That Looks AWESOME!! I love Burnt Ends. I'll be doing a Brisky Saturday (7/7). I hope mine turns out that nice. Excellent job! -
Big Vacation Smoke
I wrap up racks and freeze them all the time. When you want to reheat, make sure they are completely thawed, wrap them in foil with a little extra sauce, heat in the oven at 225* for an hour. They come out great! I do this usually in late fall so that we can eat all winter and not have to... -
July 4th Ribs
Hi all!! I haven't posted in a while...not due to lack of smoking, but more to not having pics to post (laziness happens). We were invited to a July 4th party at a neighbors house. My wife had bought a nice rack of spares that were on sale ($1.99/LB - I told her that she should have bought... -
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- hyyal
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