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Brisket- how much smoke ring is too much?

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  • ThisLadyHunts
    replied
    Originally posted by Sackett View Post


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

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  • mavrick
    replied
    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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  • Big Lee
    replied
    Looks good to me. I prefer a thicker bark. And on the lean side.

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  • Playa
    replied
    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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  • Smart
    replied
    Smoke ring for show.....taste and tenderness for dough.

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  • rolylane6
    replied
    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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  • Double R 2
    replied
    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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  • Sackett
    replied
    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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  • tpack
    replied
    Smoke ring doesn`t always lead to flavor. My pellet smoker will give a brisket a more pronounced smoke ring than my offset, but the stick burner is my preference by far. Your` looks awesome.

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  • Greenheadless
    replied
    Originally posted by Cantcatch5 View Post
    In my worthless opinion you can’t have too much smoke ring but you can dry out a brisket flat. If it’s moist I wouldn’t worry about the color.
    My sentiment as well.

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  • coker737
    replied
    Perfect I Say

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  • Death from Above
    replied
    What time is lunch…that looks perfect to me.

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  • Smart
    replied
    Anything over 1/4” is showing off

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  • HogHunter34
    replied
    Dang that looks great to me! Let me come sample a platter just in case to validate it for sure

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  • Drycreek3189
    replied
    I don’t understand the importance of smoke ring, but I’m not a big fan of brisket. If it tastes good, is tender, and it ain’t too dry, then it’s all good !

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