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Brisket- how much smoke ring is too much?

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    #16
    Originally posted by Drycreek3189 View Post
    I don’t understand the importance of smoke ring, but I’m not a big fan of brisket………..

    Git a Rope!

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      #17
      Like others have said, looks good to me. As long as it is moist and taste good, I'm not over concerned about the smoke ring.

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        #18
        Depends on how hungry I am but I can usually put away a good 1/2 lb of smoke ring before I feel I've had too much. I'll be happy to come over and run some tests!

        Let me just say, I rarely stop before I'm well passed the "too much" mark tho.
        Last edited by rolylane6; 05-27-2024, 09:05 AM.

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          #19
          Smoke ring for show.....taste and tenderness for dough.

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            #20
            Originally posted by Smart View Post
            Smoke ring for show.....taste and tenderness for dough.
            that one was plenty tender and flavorful, the smoke ring was just a bonus…

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              #21
              Looks good to me. I prefer a thicker bark. And on the lean side.

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                #22
                Salt in the Holy Cow caused the advanced looking smoke ring. Letting it sit for an hour. You can make as much smoke ring as you want and cook the brisket in the oven without any smoke.

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                  #23
                  Originally posted by Sackett View Post


                  Git a Rope!
                  Yeah, somethin’ wrong with that boy!

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