Boom!We need photos or it never happened. 5 bonus points for pics showing a smoke ring
Boom!We need photos or it never happened. 5 bonus points for pics showing a smoke ring
that looks amazing...i am so hungry now lol
Yes, Sir.Was that on a stick burner?
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A big ol batch of methamphetamine!
Or chicken and sausage.
Alrighty then...round two begins.
Yes, Sir. View attachment 225964
Good eye. I tried a different temp technique as a result of time constraints. Had to crank up the heat. You’re used to them coming off looking like this, I imagine. As a brisket should.Interesting. The bark looks very light for a stick burner.
Good smoke ring though.
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Good eye. I tried a different temp technique as a result of time constraints. Had to crank up the heat. You’re used to them coming off looking like this, I imagine. As a brisket should. View attachment 226059
I, too, prefer milder wood. I’m a pecan or cherry guy through and through.In all honesty, I don't go for a real heavy bark on my briskets, or a really deep smoke ring either. I also prefer milder woods to smoke with.
My technique is to smoke the brisket for about an hour per side, then pull the brisket, wrapping in heavy foil, then back of the smoker for the duration of it's cooking time. When it's put back on the smoker, it's placed fat side up to allow the juices to flow downwards into the brisket.
I, too, prefer milder wood. I’m a pecan or cherry guy through and through.
Mesquite is def not a milder wood. It provides a little tang, at least the green stuff does. I use a base of oak with mostly pecan added for flavor, And if I have it I’ll use some green mesquite for a deeper flavor.
I need more mesquite, ran out two cooks ago.
Got some sweet potatoes ready for the oven. I dice them, spread on a cookie sheet sprayed with olive oil, then top them with Himalayan sea salt, fresh ground black pepper, and diced dried onions. Then I spray another coat of olive oil on top before the oven. 400 for 20-25 minutes.
View attachment 226133