Beef Brisket

SmokinScott · September 19, 2006, 07:08:48 PM

I am still pretty new to all of this but have been trying to get the Brisket down. What is the secret on getting it to stay moist. The last one i did i took to 185 only opened the door to change the water once and had the temp set at 210. I even put a layer of bacon on the rack above. Also how do i get a good smoke ring.

asa · September 19, 2006, 07:25:50 PM

Scott -
From what I've read on the forum, it is difficult to get a smoke ring because this is an electric smoker, and the smoke ring comes from organic combustion products such as one gets from wood or charcoal, and even to some extent from gas (search the forum or read Harold McGee's book for more details). You'd think you could get one from the burning of the wood chips, and I'm not sure why that doesn't work. There are ways around this if you really want one for show, but I'll leave that to be explained by those more expert than me. Plus, perhaps someone else can explain why the burning pucks don't provide the necessary atmosphere - is it because cooking starts before there is a chance for this to happen? If so, then not preheating might foster more of a smoke ring production. Any thoughts about this?

Oldman · September 20, 2006, 03:40:08 AM

Greetings Scott,
First:

QuoteMost barbecuers use either wood chips or logs to generate smoke when cooking. Wood contains large amounts of nitrogen (N). During burning the nitrogen in the logs combines with oxygen (O) in the air to form nitrogen dioxide (NO2). Nitrogen dioxide is highly water-soluble. The pink ring is created when NO2 is absorbed into the moist meat surface and reacts to form nitrous acid. The nitrous acid then diffuses inward creating a pink ring via the classic meat curing reaction of sodium nitrite. The end result is a "smoke ring" that has the pink color of cured meat. Smoke ring also frequently develops in smokehouses and cookers that are gas-fired because NO2 is a combustion by-product when natural gas or propane is burned.

The Bradley does not truely burn the wood pucks. They only smolder - thus there is no creation of NO2. If you want a "smoke ring" you can use Morton's tender quick. Just add it to the surface of the meat for a few hours before you smoke the meat. Make sure to wash it off before you do smoke the meat or it will be salty.

As far as your brisket being dry there are a few of items to look at. First is your thermometer reading correctly? Secondly there are a number of differnt grades of meat. If you got something less than Select your brisket is not going to be worth much. Personally I only smoke choice and when I can get it Black Angus. Thirdly, if you are using the DS I would suggest lowering your temp to 190 - 195 as that unit can upswing to 200 - 205 F.

Have you seen this posting I did on brisket? Simple Texas Style Brisket.

Good luck and let us know how the next one turns out.

Olds

SmokinScott · September 20, 2006, 07:15:15 PM

Thanks Oldman i think i must have been the grade of meat. Next time i will be more selective of what grade i buy. I check both of my temp probes in boild water and they both had the same reading. Also i might try lowering the temp down to 190 or 200 i guess this will take the meat longer but hey what is a couple of more hours when it comes to a really good brisket.

DocBJB · April 12, 2007, 07:45:51 PM

I searched the forum and found what I was looking for by Oldman back on 06-20-2006. I understand that Morton's tender quick may work....but. If I am going to use a dry rub for 24-48 hours before smoking and then have to wash it off to apply the tender quick...and then wash it off. Won't that defeat the purpose of attempting to season the brisket?

Gizmo · April 12, 2007, 09:10:15 PM

Doc,
If you want the ring with the Tenderquick, do it first, then wash, then season. The "ring" does not add flavor. I personally wouldn't bother (unless your making pastrami, then the smoke ring goes all the way through an comes out the other side :D).

SmokinS,
As Olds stated, the grade of meat will have a difference in quality of finshed product. There are also alternative finishes for a brisket that can help keep the moisture in.
After 4 hours of smoking, boat (place brisket in an aluminum foil pan with some apple juice and jack daniels in the bottom, stick meat probe in and cover foil pan with a sheet of aluminum foil - sealed as tight as possible). Continue to cook (steam) the brisket until your internal final temperature is reached. Turn off heat and let it rest in the boat covered for an additional hour or more. Uncover and let it rest before cutting into it (lest all the juices run out). Save the Au Jus in the bottom of the boat for extra moisture and flavor.

Habanero Smoker · April 13, 2007, 02:11:40 AM

Doc;

A true "pink ring", which is created by the burning of organic fuels is tasteless. If you use a cure to make a mock "pink ring" you will add flavor, but it will not be the flavor of smoke. It will be the flavor of the curing agent. Like Gizmo, when I want smoked brisket I want to taste beef brisket so I will generally use just salt, pepper and garlic granules, I will not use any cure. When I want to make pastrami, then I will fully cure it.

I'm curious as to why you need to create a "pink ring"?

DocBJB · April 13, 2007, 07:08:50 AM

The reason for the pink ring is more of a look thing than anything else. This past Easter I was told that my Father was retiring from making the family barbeque..chicken, brisket, sausage. His brisket in my opinion is awsome. He is passing that chore on to his kids, so ;)I want to be able to have a close duplicate and be able to please the rest of the family.

Gizmo · April 13, 2007, 08:38:29 AM

Time honored traditions are great. I would suggest handing dad a sample of the smoke ring less beef brisket (blindfold if necessary). Just for comparision sake, ask dad for heaping helping of his rub. I'm sure after the taste, there won't be any argument that you do your dad proud. :)

Habanero Smoker · April 13, 2007, 02:24:59 PM

I thought you were doing it for appearance, but I see you have a higher goal in mind.

Using cure will have an effect on taste. If possible try doing one with cure and one without, and as Gizmo suggests, have your father try both. I'm sure your father is just as proud that you are taking up the tradition and trying to please him.

Wildcat · April 13, 2007, 07:36:21 PM

Welcome aboard DocBJB!

DocBJB · April 14, 2007, 10:24:59 AM

Thanks Wildcat,

I am going to smoke an 11 pounder this afternoon. With a hunk of beef that size, is about 3 cups apple juice enough to put in the boat after smoking for 4 hours (I am trying pecan today)? Should any additional spices go into the boat before I tent it and then stick in a remote thermometer? Also, I was planning on having this wonderful meal after Church tomorrow...if I FTC or rather FTO in my case before I leave around 8am or so be too long to eat around 1:00pm?
Thanks for your help guys!

DocBJB

Gizmo · April 14, 2007, 10:44:41 AM

Amount of apple juice depends on the size of the boat and the occupant. You just need about a 1/4 inch in the bottom. I like to add a little Jack Daniels or Wild Turkey to mine as well. You can add other spices if you like (brown sugar, habanero powder, etc) if you like to change or add to the flavor. I would suggest leaving the other spices out on this round and see how it turns out. Last year for Thanksgiving, I did a couple briskets. They were in FTC around 11 AM. Chowed on the 1st brisket at 1:30 PM and the second at 6:30 PM. It was in a preheated (with hot water) cooler and was still nice and warm inside. IT was a brand new thermal king type cooler.

Wildcat · April 14, 2007, 11:56:01 AM

I personally just spray apple juice a couple of times during the smoke, then a good spraying when wrapping for the FTC. I have never boated and have never had a dry beast. :)

DocBJB · April 14, 2007, 07:17:20 PM

Bad luck today. I had everything prepared and wanted to get a jump on smoking this weekend. I was going to do a chicken for dinner tonight and also use that as a warm up for my Bradley. The power indicator light never turned on. Serched the forum and almost tore apart my Bradley looking for loose connections. I now have a brisket cooking in the oven. :-\ I plan on contacting Chez Bubba on Monday. I will at least pretend the oven is a Bradley (minus the smoke of course) and see if I can follow the general procedure used on the forum.