Brisket question, same but not?

Discussion in 'Beef' started by bigtoyzracing, Oct 26, 2015.

  1. I bought a brisket (ginormous) and cut it down the middle. I did a rub on one for a day and brined one for a day. Smoked at the same temps, same day, same rack, same final temp, same everything, however one has a nice smoke ring, is awesome tender and exactly what I love in a brisket. the other (rub) ZERO smoke ring, less flavor, and not nearly as tender. Now I realized a marinade similar to a brine will change the texture, moistness, etc, but why would the smoke ring be so significant in difference?
     
  2. jcbigler

    jcbigler Smoking Fanatic SMF Premier Member

    What was in your brine? 

    Some ingredients can produce a false smoke ring, usually those associated with cures.

    What kind of smoker did you use? what type of fuel?
     
  3. salt, turbinado sugar, chili powder, garlic powder, pepper, paprika, onion powder, apple juice and bottled water. ​

    Interesting. I did not know you could get false rings, but it makes perfect sense. Total bubble burst. I thought I had mastered smoking my first round :D Shattered my hopes and dreams.

    Smoker is a Masterbuilt Sportsman Elite (whatever that means) 40" Electric

    I used a mix of peach and jack daniels oak chips

    225 until 160, then foiled until 190, then uncovered until 195

    Took about 10 hours, maybe 11.
     
  4. jcbigler

    jcbigler Smoking Fanatic SMF Premier Member

    What kind of salt?

    Not seeing anything else there that would produce a false smoke ring. 
     
  5. Sorry just getting back here. It was Kosher salt...
     

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