So this time I flipped the brisket over fat side up after wrapping it. Brisket turned out to be much more moist (and overdone) but there was a complete lack of a smoke ring.
any advice? where is my smoke ring?!?!
- Brisket is put fat side down.
- I spritz it with water every 30 mins at about the 2:30 mark or whevener I see the bark setting up
- keep the water pan full of water
- put about 7-8 handfuls of hickory chunks on top of the charcoal ring (minion method)
- let the cooker come to temp before putting the meat on (about 30-40 mins or so)
any advice? where is my smoke ring?!?!