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How to get a good smoke ring and bark on brisket?
#6309008
05/24/16 01:52 AM
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Joined: Jul 2007
Posts: 35,155
Brother in-law
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Re: How to get a good smoke ring and bark on brisket?
[Re: Brother in-law]
#6309321
05/24/16 01:35 PM
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Joined: Oct 2007
Posts: 8,572
Tres
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Trim very aggresively, 1/4 inch or less. Don't slather oil on it before you season like some recommend, smoke won't penetrate. Start off fat side down, smoke at least 4 hours before wrapping, if you wrap, no wrap=better bark but may dry out a lesser brisket. If you wrap use single layer butcher paper, not foil.
"Between two evils, I always pick the one I never tried before."
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Re: How to get a good smoke ring and bark on brisket?
[Re: Brother in-law]
#6309458
05/24/16 03:00 PM
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Joined: Aug 2011
Posts: 2,653
MacDaddy21
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Salt and pepper only. Oak wood. Like Tres said, get it trimmed right. Dont go crazy with the fat cap, just make sure you have about 1/4" over the flat and 1/4" or less over the point. Have the fatty end facing the hotter part of your pit. I always have an awesome bark on my PP and brisket. I never put oil on my brisket but I do put a little on my pork butts before seasoning.
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Re: How to get a good smoke ring and bark on brisket?
[Re: Brother in-law]
#6309521
05/24/16 03:52 PM
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Joined: Oct 2004
Posts: 39,585
redchevy
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Lightly trim, like others said make sure to keep plenty on the flat, I really just try to remove large chunks if they are present.
I season with kosher salt and something between fine ground and course black pepper, not sure what grind it is.
I have always cooked fat side up and point towards the heat source. If cooking over direct heat then fat side down. The real trick is temperature control, 225-250 is what I shoot for, but it never fails I'm always doing something else and I usually will get a little too hot.
It's hell eatin em live
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Re: How to get a good smoke ring and bark on brisket?
[Re: Brother in-law]
#6309533
05/24/16 03:59 PM
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Joined: Aug 2011
Posts: 2,653
MacDaddy21
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Temp control is definitely the trick. I built a PID controller for my big pit for about 75 bucks. It helps a ton. Wired to two powerful computer fans that are mounted to the sides of my firebox and a temp probe goes in the cooking chamber. I got the settings dialed in right and now it'll hold within about 3 degrees of my set temp. All I have to do is add a split every 2 hrs and it does the rest for me.
Also, check out the Aaron Franklin brisket video on YouTube. He shows you how to properly trim a brisket and he obviously knows his stuff. I watch his videos and use his recipes with fantastic results.
Last edited by MacDaddy21; 05/24/16 04:01 PM.
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Re: How to get a good smoke ring and bark on brisket?
[Re: Brother in-law]
#6309539
05/24/16 04:02 PM
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Joined: Dec 2008
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Cast
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I brush the brisket with chipotle puree and add my rib made from dark brown sugar and coarse SPG. Keep the smoker under 200. I use pecan or hickory and finish with mesquite.
Cast I have a short attention spa
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Re: How to get a good smoke ring and bark on brisket?
[Re: Brother in-law]
#6309842
05/24/16 08:04 PM
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Joined: Nov 2009
Posts: 91,416
bill oxner
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Someone got on here and wrote that the smoke ring was overrated and not necessary for a good brisket.
Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill
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Re: How to get a good smoke ring and bark on brisket?
[Re: Brother in-law]
#6309852
05/24/16 08:13 PM
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That's true I believe, but the smoke ring is very nice to see on a slice. This one was really good and did not have much of a smoke ring.
Cast I have a short attention spa
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Re: How to get a good smoke ring and bark on brisket?
[Re: Brother in-law]
#6309895
05/24/16 08:45 PM
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Joined: Oct 2010
Posts: 20,988
BuckRage
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put it in the smoker cold right out of the fridge.
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Re: How to get a good smoke ring and bark on brisket?
[Re: Brother in-law]
#6310095
05/24/16 11:02 PM
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Joined: Sep 2006
Posts: 32,535
kmon11
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junior
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Trum well for the bark. Enhance smoke ring by using green wood for smoking and or using a meat tenderiser as well
lf the saying "Liar, Liar your pants on fire" were true Mainstream news might be fun to watch
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Re: How to get a good smoke ring and bark on brisket?
[Re: Brother in-law]
#6310099
05/24/16 11:04 PM
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Joined: Dec 2008
Posts: 22,630
Cast
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The pros use something to enhance the smoke ring. Can't recall.
Cast I have a short attention spa
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Re: How to get a good smoke ring and bark on brisket?
[Re: BuckRage]
#6310459
05/25/16 04:08 AM
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Joined: Oct 2007
Posts: 8,572
Tres
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put it in the smoker cold right out of the fridge. This too, cold meat will take on more smoke. Brining will also enhance the smoke ring. Not sure about the green wood but I would never smoke anything with it.
"Between two evils, I always pick the one I never tried before."
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Re: How to get a good smoke ring and bark on brisket?
[Re: kmon11]
#6310460
05/25/16 04:09 AM
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Joined: Oct 2007
Posts: 8,572
Tres
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Trum well for the bark. Enhance smoke ring by using green wood for smoking and or using a meat tenderiser as well What is trum well? I googled it and it came up Trump wall
"Between two evils, I always pick the one I never tried before."
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Re: How to get a good smoke ring and bark on brisket?
[Re: Brother in-law]
#6310479
05/25/16 04:51 AM
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Joined: Jul 2015
Posts: 23,193
Bee'z
The Beedazzler
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The Beedazzler
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Ask BP
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Re: How to get a good smoke ring and bark on brisket?
[Re: Brother in-law]
#6310588
05/25/16 12:51 PM
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Joined: Jun 2011
Posts: 317
Bradgrace
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Bird Dog
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I think it might be phosphate that some of the competition guys use for the crazy smoke ring.
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Re: How to get a good smoke ring and bark on brisket?
[Re: Tres]
#6310710
05/25/16 02:15 PM
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Joined: Aug 2011
Posts: 2,653
MacDaddy21
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put it in the smoker cold right out of the fridge. This too, cold meat will take on more smoke. Brining will also enhance the smoke ring. Not sure about the green wood but I would never smoke anything with it. There I nothing wrong with using freshly cut green wood. Actually, JR Oyler, the manufacturer of one of the most iconic wood burning rotisserie pits ever made suggests you only use recently cut green wood in their pit instead of dried seasoned wood. Also, I think Aaron Franklin of Franklins BBQ prefers to use unseasoned green wood, but I'm not certain on that.
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Re: How to get a good smoke ring and bark on brisket?
[Re: Brother in-law]
#6310716
05/25/16 02:19 PM
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Joined: Jul 2007
Posts: 35,155
Brother in-law
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I will give some of these try next time I burn some meat
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Re: How to get a good smoke ring and bark on brisket?
[Re: Brother in-law]
#6310824
05/25/16 03:24 PM
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Joined: Oct 2013
Posts: 1,426
DuckCoach1985
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the competition guys on bbq pitmasters are always using fresh cut fruit wood. I like using oak for longer smokes, green(ish) mesquite to finish
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Re: How to get a good smoke ring and bark on brisket?
[Re: Brother in-law]
#6312001
05/26/16 12:03 PM
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Joined: Mar 2009
Posts: 7,825
poisonivie
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I've found that fresh cut is good for grilling but I think it is too "smoky" for smoker cooking. It just seems a little bitter to me. And it seems more so on the second go around, like when pulling leftovers out of the fridge.
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Re: How to get a good smoke ring and bark on brisket?
[Re: Brother in-law]
#6312177
05/26/16 02:46 PM
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Joined: Jan 2006
Posts: 10,646
garrett
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a lot of your smoke ring will have to do with the type of wood your using. Different types throw a different color and size smoke ring.
Attention rickym, this is not a troll post, just a good hearted fun type of post
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Re: How to get a good smoke ring and bark on brisket?
[Re: Brother in-law]
#6312914
05/27/16 02:31 AM
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Joined: Oct 2007
Posts: 11,573
dlrz71
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Re: How to get a good smoke ring and bark on brisket?
[Re: Brother in-law]
#6312915
05/27/16 02:32 AM
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Joined: Oct 2007
Posts: 11,573
dlrz71
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I followed the above videos and ended up with a nice smoke ring on my last brisket. Smoked about 8 hrs before wrapping.
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Re: How to get a good smoke ring and bark on brisket?
[Re: Brother in-law]
#6312941
05/27/16 02:50 AM
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Joined: Aug 2011
Posts: 2,653
MacDaddy21
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You absolutely cant go wrong with advice from Franklin. Those videos are great.
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Re: How to get a good smoke ring and bark on brisket?
[Re: MacDaddy21]
#6312972
05/27/16 03:12 AM
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Joined: Oct 2007
Posts: 8,572
Tres
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put it in the smoker cold right out of the fridge. This too, cold meat will take on more smoke. Brining will also enhance the smoke ring. Not sure about the green wood but I would never smoke anything with it. There I nothing wrong with using freshly cut green wood. Actually, JR Oyler, the manufacturer of one of the most iconic wood burning rotisserie pits ever made suggests you only use recently cut green wood in their pit instead of dried seasoned wood. Also, I think Aaron Franklin of Franklins BBQ prefers to use unseasoned green wood, but I'm not certain on that. Franklin uses highly seasoned wood, post oak, stuff lights like a match.
"Between two evils, I always pick the one I never tried before."
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