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But I don't get a smoke ring on a kamodo.... DERP

6,685 Views | 40 Replies | Last: 6 yr ago by 35chililights
AggieChemist
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AG


agfan2013
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Meh, doesn't look as good as the one I get on my stick burner
AggieChemist
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Pics or GTFO
gillom
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Stick burner.

Full disclosure... your brisket looks delicious and I have no issues with ceramic pit bbq.
HTownAg98
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I don't get why people care about a smoke ring. If the brisket is good, eat it. Plus, you can easily fake a smoke ring.
Cancelled
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The smoke ring doesn't come from the smoke. Leave your brisket in the fridge until right when you put it on.

Caveat: yes smoke can cause myoglobin to turn red, but it's no indication about how much smoke or taste you get.
drummer0415
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queso1 said:

The smoke ring doesn't come from the smoke. Leave your brisket in the fridge until right when you put it on. It has nothing to do with smoke


Cancelled
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See my edit before you jumped in.
big ben
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Honestly looks overcooked
Cancelled
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Don't you have a tool box to buy or something?
big ben
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...I need to change my user name
Cancelled
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big ben said:

...I need to change my user name


Hahaha
normaleagle05
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big ben said:

...I need to change my user name

Staff...can we get a "large charles" over here?
Shelton98
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big ben said:

Honestly looks overcooked


Looks pretty dry.
FIDO*98*
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big ben said:

Honestly looks overcooked


Looks to me like he wrapped it too early and tried to steam it finished
gillom
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WC87
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What lump and wood did you use?
techno-ag
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HTownAg98 said:

I don't get why people care about a smoke ring. If the brisket is good, eat it. Plus, you can easily fake a smoke ring.

AggieChemist
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It was most certainly not dry, but it wasn't my best brisket ever. I agree that it's probably a function of using the crutch. That cut face was when I went back to slice more for seconds for the table, so it had been exposed to air for several minutes. I also didn't get to rest this brisket for several hours in a cooler like I usually do.

I only took this one to 194 internal because it felt done. I usually have to go higher but I usually don't cook such a small (7 lb) brisket, either.

Had I thought critically about this, I would have realized that the monkeys on texags would throw poo at me and taken some instagram-worthy posed shot that put my brisket forward in the best possible light. Instead, I just snapped a pic to send to my dad because he'd asked for one.
45-70Ag
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I'm amazed at the level of critiquing regarding brisket. If it tastes good, that's all I care about.
ursusguy
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Looks tasty to me.
gillom
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I think most of this is tongue in cheek...
Aggie Rick
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Irish_Man said:

I'm amazed at the level of critiquing regarding brisket. If it tastes good, that's all I care about.

This is TexAgs. Every one of us could smoke Aaron Franklin out of business if we weren't so busy catching fish THIS big, spear hunting rhinos in Africa, or sexing GB 10's all day.
45-70Ag
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I'm not belittling anyone. I know it's a pretty serious hobby for some and they take pride in their process.

I'm just amazed at how involved it can become.
GtownRAB
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In all fairness, it is hard to get a good brisket pic. I have seen pictures taken of brisket that was outstanding, but looks dry in the pictures.

GtownRAB
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Irish_Man said:

I'm not belittling anyone. I know it's a pretty serious hobby for some and they take pride in their process.

I'm just amazed at how involved it can become.


No doubt. Brisket is a lot of work and know how, in addition to being expensive. I enjoy talking BBQ and discussing techniques, but am always very careful to not talk negative about someone that cooked and was nice enough to share it with me.

Last competition I judged, teams asked us for feedback. Overall the quality was very low. I felt bad giving honest feedback when teams gave us samples from their pit (after we had already judged). They asked so they could improve, still felt bad nitpicking the hard work they had put in, but there was a lot of room for improvement.
AgLA06
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AggieChemist said:


Had I thought critically about this, I would have realized that the monkeys on texags would throw poo at me and taken some instagram-worthy posed shot that put my brisket forward in the best possible light. Instead, I just snapped a pic to send to my dad because he'd asked for one.


From look at me and I'm thumbing my nose at the majority of you (poking the tiger) with my fancy things to woe is me you meanies in hours.

Impressive.
35chililights
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Primo XL smoke ring.



agrams
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The biggest problem with your brisket is that it is there and i am here...
dodger02
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I smoked a brisket on my BGE on Saturday. Ever since switching to a BGE from an offset smoker, I've struggled to get a good bark on my meat. My excuse is two-fold:

1.) I switched to just using salt & pepper as my rub.

2.) I only smoke over oak lump charcoal and don't supplement any other wood. The smoke exiting my BGE is quite faint - almost clear with only a very slight hint of white. Very clean.

I'm inclined to think my issue is more the former than the latter but am interested in some thoughts.

I was very pleased with my end product. But I do miss the texture that a good brisket bark provides.
Premium
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From another thread but relevant here - critique this.

Pretrimmed Prime Brisket - 7.5lbs - was probably 11lbs before it was trimmed.

18" Weber Smokey Mountain

Salt and Pepper Only - 1/2water 1/2worcestershire spray every 30-45 minutes starting 2hrs in

Used mostly lump oak, slight amount of lump mesquite - chunks of mesquite and pecan as main chunks

10hrs on the smoker from 225 up to 250 and finished around 260. Internal took off at 200 and cooler rested for 2hrs. No wrap other than a towel in the cooler.

Lean is neatly sliced and I didn't do my best cut job for the photo on the moist.









agcrock2005
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big ben said:

Honestly looks overcooked
Thought it was a pork chop.
javajaws
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Just so you'll know what a proper smoke ring looks like:



It wasn't the best brisket (not enough bark), but dang if it didn't look purty!
agcrock2005
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javajaws said:

Just so you'll know what a proper smoke ring looks like:

It wasn't the best brisket (not enough bark), but dang if it didn't look purty!
That looks great. Here's one I did last week. I didn't have enough bark either but it's because I did the crutch and it got soggy. Had a badass bark until then. I got some butcher paper this weekend however so I can keep the bark on my next ones. Going to make the switch next time.

35chililights
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Well, for starters, you're not really smoking if you are just using lump charcoal. The faint smoke you are seeing is just the rest of the incomplete carbonization of your lump charcoal leaving.

Second, if you aren't putting any sugar on the outside of the meat, and only doing salt and pepper, you'll see no carmalization of of said sugars.

I'm sure it is good, but you are essentially slowly heating up a steak.
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