Flat for my first smoke!

[mhines1963]

Walking through Kroger and found a 3lb “brisket” for $20. My wife had bought me a Kamado “egg” for Christmas and we’ve been talking about trying it out, so we bought the brisket! Then I came here and read everything I could on smoking a flat. I even read SmokinAl’s “My way”. A lot of great info to digest so I just dove in and used information from various readings. I “brined” it with. Cracked-pepper, sea salt & garlic rub over night, probably 20 hours. I got the Kamado up to about 350 and put in my mesquite wood chips and flat. I crossed my fingers and did various things I read (spritz every hour, flip at 1.5 hours) and after about 4 hours it reached 175 IT. I was ecstatic. Then I decided to wrap it in foil as I didn’t prepare ahead to have butcher paper. I also added a liquid mixture of Coconut aminos, worcestshire and water. I managed to get the grill to a steady 250 and smoked until a 205 IT. I let it rest wrapped in foil for 30 minutes as the wife made sides and then uncovered for about another 20. When I cut into it, it was juicy and smoky!! I was very happy with the results, but I didn’t have the smoke ring that I’ve seen in so many posts & pictures. Was it the fact that it was a flat or did I do something wrong? Overall my egg stayed between 200 & 300 for the entire time, total of about 5.25 hours. Any advice would be appreciated.

 

[JLeonard]

Looks darn good to me! Nice work.
Jim

 

[tallbm]

Walking through Kroger and found a 3lb “brisket” for $20. My wife had bought me a Kamado “egg” for Christmas and we’ve been talking about trying it out, so we bought the brisket! Then I came here and read everything I could on smoking a flat. I even read SmokinAl’s “My way”. A lot of great info to digest so I just dove in and used information from various readings. I “brined” it with. Cracked-pepper, sea salt & garlic rub over night, probably 20 hours. I got the Kamado up to about 350 and put in my mesquite wood chips and flat. I crossed my fingers and did various things I read (spritz every hour, flip at 1.5 hours) and after about 4 hours it reached 175 IT. I was ecstatic. Then I decided to wrap it in foil as I didn’t prepare ahead to have butcher paper. I also added a liquid mixture of Coconut aminos, worcestshire and water. I managed to get the grill to a steady 250 and smoked until a 205 IT. I let it rest wrapped in foil for 30 minutes as the wife made sides and then uncovered for about another 20. When I cut into it, it was juicy and smoky!! I was very happy with the results, but I didn’t have the smoke ring that I’ve seen in so many posts & pictures. Was it the fact that it was a flat or did I do something wrong? Overall my egg stayed between 200 & 300 for the entire time, total of about 5.25 hours. Any advice would be appreciated.

Hi there and welcome!!!
Great job on your first success!

I don't have any info for you on why you had no smoke ring.
I run an electric and can't get a smoke ring because smoke rings are caused by combustion of wood and/or charcoal at hot enough temps so some gasses are released and such causing a smoke ring, blah, blah, and with an electric I have a heating element, no fire haha. The pellets I burn for smoke don't burn hot enough for a smoke ring.

I say all this because in honesty the smoke ring doesn't matter to the mouth or a blind person. I'm happy that my flavor is pretty much unbeatable compared to most of the bbq I come across. That flavor is what matters the most to me and to blind folks who can't see a smoke ring :)

 

[mhines1963]

Hi there and welcome!!!
Great job on your first success!

I don't have any info for you on why you had no smoke ring.
I run an electric and can't get a smoke ring because smoke rings are caused by combustion of wood and/or charcoal at hot enough temps so some gasses are released and such causing a smoke ring, blah, blah, and with an electric I have a heating element, no fire haha. The pellets I burn for smoke don't burn hot enough for a smoke ring.

I say all this because in honesty the smoke ring doesn't matter to the mouth or a blind person. I'm happy that my flavor is pretty much unbeatable compared to most of the bbq I come across. That flavor is what matters the most to me and to blind folks who can't see a smoke ring :)

I definitely tasted the smoke so glad to hear your response!!

 

[TNJAKE]

Looks great to me. Try wood chunks instead of chips in the kamodo and ya might get a smoke ring

 

[tallbm]

I definitely tasted the smoke so glad to hear your response!!

And how amazing is that mesquite smoke on beef?!?!? Mesquite and beef is the best wood/meat combo out there in my opinion haha :)

 

[mhines1963]

And how amazing is that mesquite smoke on beef?!?!? Mesquite and beef is the best wood/meat combo out there in my opinion haha :)

I could not believe it!! We ate after I posted and I should have gone back with an update. The smokiness was better than I expected. Can’t wait for my second smoke.- thinking about a ~5lb pork loin!!

 

[912smoker]

Looks good and welcome from SE Ga !

 

[mhines1963]

Looks great to me. Try wood chunks instead of chips in the kamodo and ya might get a smoke ring

Thanks for the advice, my fire box was definitely too big for the Kamado grill that we have, so I had them on top of the grate. I will definitely get chunks for the next one.

 

[mhines1963]

Looks good and welcome from SE Ga !

I have a brother in SE GA. Mayor of Hinesville believe it or not!! Out last name is Hines

 

[Millberry]

did 9 1/2 years there at the fort