weekend Brisket with Pics

[Jay Lopa]

Smoked two small briskets on Sunday smoke ring was not very dominant but it sure had a great Smokey flavor tender and juicy we also had slaw and red potatoes that were grilled.
Here are some pics


http://i616.photobucket.com/al...jaylopa/P1010089.jpg
http://i616.photobucket.com/al...jaylopa/P1010091.jpg
http://i616.photobucket.com/al...jaylopa/P1010093.jpg

 

[Tim Johnson]

Looks awesome!

 

[Larry Wolfe]

Who cares about the smoke ring Jay?? Great looking brisket!! I would have enjoyed a sandwich or 5!

 

[j. pavone]

looks good my friend - do you have that sink hooked up with running water yet?

 

[Clay Cope]

YUMM!! Those potatoes looked great as well. I'm still trying to master the potatoes.

 

[Robert Oleksak]

VERY NICE!

 

[j biesinger]

I like the q-shack. the ss sink has got to be prefect for prepping meat, no need to mop when your cryo juice hits the floor.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> moke ring was not very dominant but it sure had a great Smokey flavor </div></BLOCKQUOTE>

at least you spend enough time around here to know they aren't related.

what was your fuel source?

looks great by the way. I just cooked one for my b-day 10 days ago and your pics got me hankering for another.

 

[KenP]

That looks mighty tasty, my man!

 

[Jay Lopa]

j
I use Humphries 60% briquets 40% Lump

 

[j biesinger]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I use Humphries 60% briquets 40% Lump Wink </div></BLOCKQUOTE>

I typically run 100% hump briquets. I was trying to compare the ring it produces to what I get with hump lump. Im not sure if its connected but your brisket doesn't really support or contradict my hypothesis since you used both.

was you meat warmed or cold when it went on? and what temp was the smoker?

 

[Jay Lopa]

j
Meat came out of the refrigerator and put right on smoker that was running at 235/240

 

[j biesinger]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Meat came out of the refrigerator and put right on smoker that was running at 235/240 </div></BLOCKQUOTE>

thanks for the info.

so the variable may be smoker temp. I put my meat on when the wsm has barely warmed. Not to say my rings are anything to brag about.

Here's something I've thought about lately: if the ring is the result of an interaction of nitrogen and bacteria, and bacteria operate best around 100* and die at 140* then should we be getting them warm (room temp meat) and feeding them cold nitrogen (cold smoker) to lengthen and maximize their effect. Cold meat on a hot smoker doesn't give them a chance to do their thang before the surface temp becomes lethal.

btw, if I'm putting the meat on a cold smoker, I don't add my wood until the smoker has climbed into the 200's.