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  1. aya8442005

    Smoke Ring

    Great info thanks everyone i will post the brisket when i cook it this weekend also will calibrate temp gauges. Thanks again.
  2. aya8442005

    Smoke Ring

    Do you all recommend using two different woods when smoking a brisket or is one enough.
  3. aya8442005

    New to the smoke game.

    Thank you
  4. aya8442005

    Smoke Ring

    My pit has custom temp gauges (2) of them and a digital temp which i use to check the meat and the pit both read acurately. I think it was the wood peach not really sure it tasted really good smokey but just no smoke ring.
  5. aya8442005

    New to the smoke game.

    Hello friends, My name is Raymond, i am fairly new to the smoke game, never had someone show me how to cook i just learned by trial and error. I hope to have alot of cooking buddies who can guide me thru. Thanks
  6. aya8442005

    Smoke Ring

    I have a question about curing salt, if i cure my meat with curing salt before i cook it will it give a bigger smoke ring. Yes or no
  7. aya8442005

    Smoke Ring

    Thanks for everyone help.
  8. aya8442005

    Smoke Ring

    My brisket was 10lb at 11 hrs cook time
  9. aya8442005

    Smoke Ring

    I will try all oak first then add less peach but here in tx smoke ring determines if u know to cook a brisket or not. Its seems like everyone i speak to says its all about the smoke ring the thicker the better.
  10. aya8442005

    Smoke Ring

    My temp was 167 degrees at the thiclest part of the brisket my gauges were properly my digital gaalso.uge was working
  11. aya8442005

    Smoke Ring

    10lb for 11 hrs was the brisket ratio my gauges were working properly i used a temp probe to check temp it read 167 degrees at the thickest part
  12. aya8442005

    Smoke Ring

    Does temperature play a key role in having a smoke ring maybe my temp was to low.
  13. aya8442005

    Smoke Ring

    All wood, i usually just use red oak but someone gave me some peach to try and when i did no smoke ring maybe i used to much peach I will cook again just not with peach but it did give a great flavor.
  14. aya8442005

    Smoke Ring

    No electric just a bbq pit i will update my profile. Thanks
  15. aya8442005

    Smoke Ring

    Hello, i smoked a brisket 10lbs @ 190-200 degrees for 11 hrs using red oak with bits of peach wood. When i cut the meat by the way was tender and taste great but no smoke ring at all. Does any one know if maybe the peach over powered the oak and no smoke ring was created. I have a big pit able...
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