Brisket - Fat side down and no smoke ring to speak of


 
Monty House

Monty House

TVWBB Pro
Good news: My brisket has been turning out great using the method below.

Barely trimming a packer, e.g., might hack off a big lump on the side, etc. Rubbing exposed flat side. Placing fat side down with MM/L&S. 225 lid.

Thin blue smoke most the time.

Not getting much of any--if any--smoke ring on the exposed flat side pointing up.
 
I did a 14 1/4 pound packer today. I separate the flat and point, and cook them seperatley. Came out wonderful!

Glad your briskey came out great!

Bob
 
Monty, if happy with the taste I wouldn't drastically change anything unless competing.

I don't think that smoking fat down the whole time inhibits the smoke ring development; at least no problem, here. As Paul implied, you want to trim and rub briskets in advance if at all possible so they're really cold when placed on the cooker. Other than that, all I can think of is to keep the smoke steady for the first part of the cook. One other thing is that although I like the flavor of lump, some say you'll get a better smoke ring if using briquettes, and I've heard of mixing in some with the lump just for that purpose.
 
I did a 12LB brisket Friday night low and slow. I trimmed the fat (but didn't totaly remove it) and smoked it fat side up for about 11hrs. It was cold when it went on the WSM and I used the Minion method. Saturday morning at 9 o'clock the brisket was at about 160 degrees when I foiled it and finished it in the oven. At 10 o'clock it went in the cooler for a mid afternoon lunch/dinner. I was traveling with it so I wanted it done early. I used about 7-8 fist sized chunks of Apple/Hickory (2:1). I didn't get much of a smoke ring to speak of either. It still had a nice smoke flavor that was just right for my taste. It held for over 4hrs in the cooler and was still plenty hot when I cut it up a little after 2 o'clock. The bark was a little soft due to being in foil in a cooler for over 4 hours. I was happy with the results irregardless of the lack of smoke ring and soft bark.
 
I noticed on one of the Pitmaster Series 1 episodes, Tuffy darn near trimmed all the fat off of his...so I am giving that a whirl today!!
 
The smoke ring is the most over-rated element in BBQ, in my not so humble experience. Morton's Tender Quick and an oven will give meat a great smoke ring. It looks pretty, but has nothing to do with the quality and taste of a well smoked piece of meat.
 
Just more of a visual thing!! When I first got into smoking all I heard and read about was the smoke ring and 225 cooking temp. Found out the hard way that I dont need either!! I am a power smoker these days smoking between 275-300.......
 
ScottE said:
Just more of a visual thing!! When I first got into smoking all I heard and read about was the smoke ring and 225 cooking temp. Found out the hard way that I dont need either!! I am a power smoker these days smoking between 275-300.......
Click to expand...

That right there is a winning combo!
 
I think the type of cooker has a lot to do with it. I've cooked on a kettle, an ECB, an offset, a BGE, and a WSM and have never failed to get a smoke ring. My BIL has a Masterbuilt Electric and seldom gets one. I really don't think it matters; my BIL's Q tastes great even without one.
 
I get great smoke rings on my briskets, have only done about 6 but I trim them lean and they go on cold. I have done both L&S and HH without any noticable difference. As of now I'm with Bob Mann. I like to separate the point from the flat. It depends on the brisket but for me with the 18.5 it works out well. The bark is also more consistent which to me is more important than a smoke ring.
 
Monty House said:
Good news: My brisket has been turning out great using the method below.

Barely trimming a packer, e.g., might hack off a big lump on the side, etc. Rubbing exposed flat side. Placing fat side down with MM/L&S. 225 lid.

Thin blue smoke most the time.

Not getting much of any--if any--smoke ring on the exposed flat side pointing up.
Click to expand...

What's in your rub?
What fuel are you using?
What smoke wood and how much are you using?
 
I heard a theory that if you have a fairly thick layer of fat, thick layer of rub/slather/etc over the top of the brisket you sort of 'insulate' the top of the brisket so that the ring can't form. It's only a theory but so far I can't refute it. I can't find where putting the brisket into the cooker icebox cold helps the ring formation. In fact, I think going in cold actually hurts getting a ring but I can't prove that.

I always let the meat come up to almost room before going in. Mainly to let seasoning get as far in as possible. Cold meat tends to not let seasoning get down into it nearly as well in my opinion.

I agree with above that the ring is very highly overrated and doesn't lend anything to taste. It's so easy to fake it with TQ that I tend to ignore it anymore.

Russ
 
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