Originally posted by zztex
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Brisket: A Detailed "How To"
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It's my understanding that since you are cooking in a UDS and most likely using lump coal or briquettes, there isn't enough nitrates in the smoke to cause a smoke ring....if you add wood chunks it will help, but probably not much, unless you use a lot of wood chunks. That is why off set smokers, that solely use wood, have better smoke rings.
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Originally posted by zztex View PostInteresting. I am having the same problem. Have cooked 2 briskets now on my UDS and they turned out great, just no smoke ring. Had smoke pouring out of vent the whole time, no sure what to think. It's just more appealing to have a smoke ring.
Smoked meats often have a pink layer below the surface called the smoke ring. But you don't need smoke to create it! It is created by myoglobin, a protein in meat, reacting with combustion gases. Read on to learn how removing the fat cap from meat, keeping the meat moist, and cooking low and slow create the smoke ring.
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Originally posted by dope hunter View PostIt's my understanding that since you are cooking in a UDS and most likely using lump coal or briquettes, there isn't enough nitrates in the smoke to cause a smoke ring....if you add wood chunks it will help, but probably not much, unless you use a lot of wood chunks. That is why off set smokers, that solely use wood, have better smoke rings.
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Originally posted by JonBoy View PostYou need Nitric Oxide (NO) and Carbon Monoxide (CO) to react with the myoglobin in the meat to form a smoke ring. Only two ways to do that: hot wood/charcoal fire or to chemically treat the meat. I tried several times with an electric smoker to get a ring to form but it doesnt get the wood chips hot enough to produce sufficient quantities of NO and CO. Heres a great website for reference on smoke rings...
Smoked meats often have a pink layer below the surface called the smoke ring. But you don't need smoke to create it! It is created by myoglobin, a protein in meat, reacting with combustion gases. Read on to learn how removing the fat cap from meat, keeping the meat moist, and cooking low and slow create the smoke ring.
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I cooked my first brisket this weekend. Smoker is just some air compressor tanks. Use it quite often for ribs, chicken and the like. I think it works well. On to the brisket. I had a regular 1.96/lb from HEB untrimmed 9.?? pounds. I think I overcooked it and it was partially dry. Taste was quite good as well as smoke ring. I froze it for a couple of weeks (is that really bad? ) and defrosted in fridge. Trimmed very little, fat was thin. Rubbed in mustard and Stubbs Beef as well as coarse black pepper and let it sit overnight covered in fridge. Started at 6am using a mix of pecan and hickory, all I have at the time. Attempted to keep 225-250 but had some 25* swings. Let it smoke for 3 hours then just rotated sides. Put in gauge at 5 hours, temp was 140ish. At a little over 6 hours, temp was 160ish so I wrapped it in foil then. Rotated it back to original position. Fat side up the entire time. At the 6 hour mark I probed in a couple spots and I thought the probe went in fairly easy but maybe not done easy. I just watched the temp for another 3 hours. Got to 175-185 in a couple spots and was very easy to get gauge in. This was 9 hours now. It felt done and looked done. I pulled it and let sit in cooler for 2 hours. There was a good amount of juice in the foil, I did flip the brisket over in the cooler during the setting time. I'm glad I didn't take it to 195 or 200! I need to make my wood chunks smaller, that will help with temp reg. Otherwise, any obvious flaws?
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Originally posted by fullsizeaggie View PostI cooked my first brisket this weekend. Smoker is just some air compressor tanks. Use it quite often for ribs, chicken and the like. I think it works well. On to the brisket. I had a regular 1.96/lb from HEB untrimmed 9.?? pounds. I think I overcooked it and it was partially dry. Taste was quite good as well as smoke ring. I froze it for a couple of weeks (is that really bad? ) and defrosted in fridge. Trimmed very little, fat was thin. Rubbed in mustard and Stubbs Beef as well as coarse black pepper and let it sit overnight covered in fridge. Started at 6am using a mix of pecan and hickory, all I have at the time. Attempted to keep 225-250 but had some 25* swings. Let it smoke for 3 hours then just rotated sides. Put in gauge at 5 hours, temp was 140ish. At a little over 6 hours, temp was 160ish so I wrapped it in foil then. Rotated it back to original position. Fat side up the entire time. At the 6 hour mark I probed in a couple spots and I thought the probe went in fairly easy but maybe not done easy. I just watched the temp for another 3 hours. Got to 175-185 in a couple spots and was very easy to get gauge in. This was 9 hours now. It felt done and looked done. I pulled it and let sit in cooler for 2 hours. There was a good amount of juice in the foil, I did flip the brisket over in the cooler during the setting time. I'm glad I didn't take it to 195 or 200! I need to make my wood chunks smaller, that will help with temp reg. Otherwise, any obvious flaws?
You may also have done something to it by rubbing and letting that sit overnight. With a chunck of meat that big, any salt may have just pulled moisture out and not had time to let it get back in. I've frozen briskets and never had a problem.
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Originally posted by fullsizeaggie View PostI cooked my first brisket this weekend. Smoker is just some air compressor tanks. Use it quite often for ribs, chicken and the like. I think it works well. On to the brisket. I had a regular 1.96/lb from HEB untrimmed 9.?? pounds. I think I overcooked it and it was partially dry. Taste was quite good as well as smoke ring. I froze it for a couple of weeks (is that really bad? ) and defrosted in fridge. Trimmed very little, fat was thin. Rubbed in mustard and Stubbs Beef as well as coarse black pepper and let it sit overnight covered in fridge. Started at 6am using a mix of pecan and hickory, all I have at the time. Attempted to keep 225-250 but had some 25* swings. Let it smoke for 3 hours then just rotated sides. Put in gauge at 5 hours, temp was 140ish. At a little over 6 hours, temp was 160ish so I wrapped it in foil then. Rotated it back to original position. Fat side up the entire time. At the 6 hour mark I probed in a couple spots and I thought the probe went in fairly easy but maybe not done easy. I just watched the temp for another 3 hours. Got to 175-185 in a couple spots and was very easy to get gauge in. This was 9 hours now. It felt done and looked done. I pulled it and let sit in cooler for 2 hours. There was a good amount of juice in the foil, I did flip the brisket over in the cooler during the setting time. I'm glad I didn't take it to 195 or 200! I need to make my wood chunks smaller, that will help with temp reg. Otherwise, any obvious flaws?
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