Smoke ring

DoubleBBBQ

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I have been smoking meat for five years plus. My recent smoke of a beef brisket was unbelievable. I dry brined for 24 hours with 1/4 teaspoon of kosher salt per pound. My brisket was 6 pounds Of a flat cut. Unfortunately my butcher was out of full packer cuts. I smoked at 265° using the smoke boost for 45 minutes on each side. My total cook time was five Hours before I wrapped it, poured my beef broth and crutched it. Roughly 1 1/2 hours later it was finished at an internal temperature of 203°. I let it rest for one hour and these were my results. What would cause a smoke ring to go so deep? Taste and moisture was spot on but again, I’ve never seen a smoke ring so deep. Does anyone know how?
 

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Bruno

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I had the exact same thing happen on my only Smokefire brisket, I put it on pretty cold so I assumed that was it.
 

Dassman5

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I have been smoking meat for five years plus. My recent smoke of a beef brisket was unbelievable. I dry brined for 24 hours with 1/4 teaspoon of kosher salt per pound. My brisket was 6 pounds Of a flat cut. Unfortunately my butcher was out of full packer cuts. I smoked at 265° using the smoke boost for 45 minutes on each side. My total cook time was five Hours before I wrapped it, poured my beef broth and crutched it. Roughly 1 1/2 hours later it was finished at an internal temperature of 203°. I let it rest for one hour and these were my results. What would cause a smoke ring to go so deep? Taste and moisture was spot on but again, I’ve never seen a smoke ring so deep. Does anyone know how?
I too get a much deeper smoke ring using the SmokeFire... even deeper that I get when using my WSM. In my case I attribute it to putting my briskets on cold — right from the fridge— Using Weber pellets and running in Smoke Boost the first two hours... but then I am a “low and slow” brisket and butt guy who never smokes at more than 215F or so.
 

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