BBQ Advocates - Here Ye Here Ye!

TPW

Diamond Member
I did the brisket sans butcher paper. I looked at it when it hit 175 internal and the thinner part of the flat was looking a little dry so I wrapped in foil until it hit 196 and then I took it off and rested it in a cooler for about an hour. Turned out really good and the bark wasn't too mushy. Good smoke ring and great flavor....
 
Great article about smoke rings and if your meat is getting enough smoke.

http://amazingribs.com/tips_and_technique/mythbusting_the_smoke_ring.html

Seems the smoke ring is less about the amount of smoke and more a chemical reaction. So you can get a good smokey taste in your meat without a smoke ring. But it looks so good!

Smoke can be described, a bit simplistically, as tiny particles that we can see mixed with water vapor, and gases (click here to read more about smoke). Blonder has proven that the smoke ring is an interaction between a pink protein in meat named myoglobin with the gases nitric oxide (NO) and carbon monoxide (CO). NO and CO are made by the combination of carbon and nitrogen with oxygen during the combustion of wood or charcoal. The white billowy stuff has nothing to do with the process.
 

Opus

Silver Member
Great article about smoke rings and if your meat is getting enough smoke.

http://amazingribs.com/tips_and_technique/mythbusting_the_smoke_ring.html

Seems the smoke ring is less about the amount of smoke and more a chemical reaction. So you can get a good smokey taste in your meat without a smoke ring. But it looks so good!

Smoke can be described, a bit simplistically, as tiny particles that we can see mixed with water vapor, and gases (click here to read more about smoke). Blonder has proven that the smoke ring is an interaction between a pink protein in meat named myoglobin with the gases nitric oxide (NO) and carbon monoxide (CO). NO and CO are made by the combination of carbon and nitrogen with oxygen during the combustion of wood or charcoal. The white billowy stuff has nothing to do with the process.

How does that equate to taste? I've had several from bbq places that have a nice smoke ring but there is just no smoke flavor.
 
How does that equate to taste? I've had several from bbq places that have a nice smoke ring but there is just no smoke flavor.
I think that's the point the article is making. The smoke ring doesn't equate to a smokey taste. It's a separate chemical reaction that is related to the amount of smoke produced. Thus why an electric smoker doesn't make a nice smoke ring in brisket but can produce enough smoke to give the brisket a smokey taste.

I think I just talked in circles.
 

David

Platinum Member
Only worthwhile thread left on FOL. :clap: Still enjoy this one. Thanks guys.

And yea, would be awesome to be able to buy butcher paper in less than truckload quantities.
 
Briskets have very little to do with the rub........dalmatian (salt and pepper) cooks the same as commercial "pro" rubs. There is a very narrow window for perfect brisket, temp has zero to do with it being done. To get a great brisket it's about feel......if you slide a probe in smoothly, like going into butter, it's done. If you let it keep cooking after that it turns into roast beef. Narrow window from tough to overdone, that is why the perfect brisket is a life long trek! And Costco has Prime brisket, that is why they are more expensive..........they are worth the cost, and you can pick through a big selection too.
 

Opus

Silver Member
I disagree on the rub. I use a spicy rub because that is what my family likes. My son will follow me in the house picking off the bark and eating it. I can't comment on the probe since I've never done it. We all understand about the Costco brisket. It was worth it when it was around 20 cents more. Now that it is $1.50/lb it isn't worth it in my book. Also Costco doesn't usually have a great selection when I've gone. Maybe 5 or 6 to choose from.
 
Briskets have very little to do with the rub........dalmatian (salt and pepper) cooks the same as commercial "pro" rubs. There is a very narrow window for perfect brisket, temp has zero to do with it being done. To get a great brisket it's about feel......if you slide a probe in smoothly, like going into butter, it's done. If you let it keep cooking after that it turns into roast beef. Narrow window from tough to overdone, that is why the perfect brisket is a life long trek! And Costco has Prime brisket, that is why they are more expensive..........they are worth the cost, and you can pick through a big selection too.
Win a World Series every century and you are a know it all in BBQ? :tongue:

Just kidding. When it comes to BBQ, there is no 100 % Right, everyone else is Wrong. Different tastes, different styles. Join the only thread on FOL worth following and I hope you can contribute.
 
So this happened last weekend!! Was looking into getting a BGE and been doing a bunch of reading. Ended up buying a Kamado Joe at the Costco roadshow for a great price. BGE seems to be happy with their product as is but this new Joe is doing some cool innovations to the platform and looked like the better deal. Picked up some steaks and a 12 lb prime grade brisket while I was there too.

This Kamado Joe is amazing! I've only cooked 2 things on it so far but I'm totally sold. It's expensive but so worth it. I took it home and fired it up and grilled 2 ribeyes and they were awesome. Shut it down then fired it back up later for a low n slow cook for the brisket and threw that on. Man...it was the best brisket I've ever had, much less cooked myself...tender moist and the flavor was amazing. I had brisket for lunch Mon-Thurs this week. :breakdance: I bought the rotisserie attachment for it also so tomorrow I will be trying that out with a chicken.

So stoked....more to come...let's keep this thread going!





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I don't own a smoker but some of you folks might want to learn from a few of the masters

Hutchins BBQ is hosting their first BBQ PitMaster Class at their Frisco location on Thursday night, October 5th from 7p-9p. This will be a special evening where Tracy Hutchins, Tim Hutchins, & Wayne White will teach you how to make better barbecue at home. From trimming a brisket to picking the right type of wood, the guys will teach MOST of their secrets. You can ask as many questions as you like. Everyone who attends will also enjoy an amazing barbecue dinner provided by Hutchins and craft brews provided by Franconia Brewing out of McKinney! Don't miss out on this fun event!
https://prekindle.com/promo/id/24898849221066918
 

Opus

Silver Member
Hey, Kenny6, how did the chicken turn out on the Kamado?

I've been contemplating adding a pellet grill to my grill lineup. I really need to find me a hobby that isn't so expensive. Between grilling, home theater, always having to have the fastest computer and my reefing hobby, there it nothing left to pay the mortgage.
 
The rotisserie chicken was awesome. I've cooked on it just about every weekend since i got it. Wings, burgers, chicken breast for lunches. This past weekend i did ribs with the rotisserie and they were awesome. Very happy with the Kamado Joe.

I need to upload some more pics.