Brisket on the RK


 
B

Bob Whitney

TVWBB Fan
13.5 lb packer. Went on at 0715. Experimenting with a water bowl. Haven't been getting a decent smoke ring when using the Ranch compared to a WSM or my UDS.



That was quick. Probe tender at 198 d. Foiled and toweled and in the ice chest till 6:00



Sometimes UPS nails it..



The Flat was a little dry on the fire side. Good smoke great taste and very moist. The Point is spot on. Good eatn.





Not much of a smoke ring though.

Thanks for looking
 
I don't pay to much attention to the smoke ring anymore if it tastes good and it's moist and tender then it's good. Nice cook!
 
The Brisket looks very tasty-Nice job! I am not sure this has anything to do with the lack of a smoke ring but I have to wonder if it might be related to the location of the vent on the Ranch lid. With the vent directly in the center of the lid as apposed to offset as on a Weber kettle might the draft of the smoke be missing the meat which is sitting opposite the coals? On a kettle you can turn the lid so the vent sits over the meat creating a draft that flows over the meat before exiting the cooker. Just a thought.
 
Bob - who cares about the smoke ring - that beef is tender and juicy. That is a win on brisket any old day. If you are worried about it, you may consider upping the smoke wood by half again and set your minion or snake so that smoke is released constantly throughout the cook. I suspect it may have mnove to do with the volume of the RK than anything else. That is a big hunk of space to fill with heat or smoke...

Regards,

John
 
Barb D said:
WOW!!! That looks delicious.
Click to expand...

I agree. I'm pretty sure I have that same knife.


We went to a new BBQ restaurant yesterday - I got the brisket plate (brisket, slaw, TX toast, beans....?) yours looks better than I was served :)

The smoke ring is a nice bonus but I don't miss it either.



John Sp said:
Bob - who cares about the smoke ring - that beef is tender and juicy. That is a win on brisket any old day. If you are worried about it, you may consider upping the smoke wood by half again and set your minion or snake so that smoke is released constantly throughout the cook. I suspect it may have mnove to do with the volume of the RK than anything else. That is a big hunk of space to fill with heat or smoke...

Regards,

John
Click to expand...

I'm of the same opinion.... I'll smoke the h#ck out of larger pieces like this & butts, trying to oversmoke, but I haven't been able (luckily) to,,,try as I might.
 
Last edited:
Thanks for the compliments everyone. The flat was very good but the point was awesome. As far s the smoke ring goes, I'm not sweating it. This is only happening in the RK. I have not problem with a smoke ring when I use my WSM or UDS. I think you guys are on to something concerning TH location of the lid vents. I rub it down with S&P the night before. Thanks again.
 
I wouldn't worry much about the smoke ring either but if it concerns you try spritzing with water every half hour after the crust has formed.
 
You must log in or register to reply here.

 

Back
Top