Posted: 5/25/2026 5:15:54 PM EDT
Trimmed Saturday night so I had to use some sprayable tallow as a binder. SPG rub then smoked at 250° until 165° internal. Foil boated then smoked at 275° until 202° internal. Let it rest down to 150° internal then parked it in a 150° oven overnight.     And some bonus burgers ??  |
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Originally Posted By Zakk_Wylde_470: For whatever reason I usually don't get one when I do a brisket, which is strange because it's on the cooker for the longest time by far  Originally Posted By Zakk_Wylde_470: Originally Posted By BFskinner: Not enough smoke ring for me but I am sure it is delicious. For whatever reason I usually don't get one when I do a brisket, which is strange because it's on the cooker for the longest time by far Smoke rings have little to nothing to do with taste. You can actually create them in the oven with the correct seasoning and no smoke at all. I won't post all the chemical reaction stuff here, but you can google it easily enough. OP, if you fiddle with the seasonings a bit, you'll get all the smoke ring you want. That's part of the fun with cooking - even if you like something, you can always tweak it to try something new. |
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Originally Posted By VVinci: Smoke rings have little to nothing to do with taste. You can actually create them in the oven with the correct seasoning and no smoke at all. I won't post all the chemical reaction stuff here, but you can google it easily enough. OP, if you fiddle with the seasonings a bit, you'll get all the smoke ring you want. That's part of the fun with cooking - even if you like something, you can always tweak it to try something new. Originally Posted By VVinci: Originally Posted By Zakk_Wylde_470: Originally Posted By BFskinner: Not enough smoke ring for me but I am sure it is delicious. For whatever reason I usually don't get one when I do a brisket, which is strange because it's on the cooker for the longest time by far Smoke rings have little to nothing to do with taste. You can actually create them in the oven with the correct seasoning and no smoke at all. I won't post all the chemical reaction stuff here, but you can google it easily enough. OP, if you fiddle with the seasonings a bit, you'll get all the smoke ring you want. That's part of the fun with cooking - even if you like something, you can always tweak it to try something new. I wouldn't change my SPG if you paid me  It doesn't bother me, I just find it odd that the meat I cook the longest doesn't develop a smoke ring while others do. This L&L style flat iron had the exact same rub and was on for probably half the time but has a very pronounced smoke ring.  |