New to smoking

reneg · June 19, 2015, 11:43:02 AM

I just wanted to introduce myself here. I bought a digital smoker on Boxing Day and have smoked various beef roasts, chicken wings, a turkey and recently did my first brisket. It was 14lbs pre trimmed and cooked for 16 hrs and turned out great!

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tailfeathers · June 19, 2015, 12:55:00 PM

Welcome to your new addiction from South Dakota!

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Wildcat · June 19, 2015, 01:02:40 PM

Way to go! You really hit the ground running. Welcome to the forum.

WoodlawnSmoker · June 19, 2015, 02:29:29 PM

Looks great, welcome.

reneg · June 19, 2015, 05:20:51 PM

I do have a few things I'd like to improve for next time with the brisket and a few questions. I'm not happy with the colour of the brisket. I'd like it to be more red, what do you guys think?

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Habanero Smoker · June 20, 2015, 01:48:10 AM

Since the price has sky rocketed, it's been a while since I've cooked a brisket. I've seen a lot of brisket, and when you cook it to where it is tender enough to eat it will range from light brown to dark brown, or grayish in color. The cut of meat could also make a difference. Wagyu is generally lighter in color, and often has a pinkish hue, but you are talking about a lot of money. Maybe injecting will help with lightening the color. Do a search for brisket injections. It's hard to judge a photo online; monitors will display the photo differently, but the color of your brisket looks good.

You can get more red by undercooking it, or curing it (which will change the flavor); but I don't think you are looking to do that.

Wildcat · June 20, 2015, 04:46:19 AM

If you are wanting what they call a "smoke ring" I'm afraid your not going to get it with the Bradey. It does not add flavor anyway.

reneg · June 20, 2015, 01:09:01 PM

Thanks for the info guys! The only brisket I've ever had previously was done on a Trager and I wanted that same colour, if it won't happen I'll be happy with it as is.

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Wildcat · June 20, 2015, 03:43:11 PM

The smoke ring is a chemical reaction that takes place when meat is exposed to the exhaust of burning wood, charcoal, etc. The Bradley does not burn wood but rather heats it enough to smolder. The end result is a much cleaner smoke but no smoke ring.