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
big ben said:
...I need to change my user name
big ben said:
...I need to change my user name
big ben said:
Honestly looks overcooked
big ben said:
Honestly looks overcooked
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.
Irish_Man said:
I'm amazed at the level of critiquing regarding brisket. If it tastes good, that's all I care about.
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.
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.
Thought it was a pork chop.big ben said:
Honestly looks overcooked
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.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!