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Author Topic: Brisket on the Ranch  (Read 2342 times)

MikeRocksTheRed

  • WKC Performer
  • Posts: 3329
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Re: Brisket on the Ranch
« Reply #15 on: November 05, 2015, 06:08:02 AM »
You have a little bit of a smoke ring.  I'm sure whoever you are feeding doesn't care about the smoke ring as long as it tastes as good as it looks, and it looks amazing!  Maybe next time start at a lower temp for the first few hours before going up to the 260-275 range if you are looking for a more pronounced smoke ring!
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62-68 Avocado BAR-B-Q Kettle, Red ER SS Performer, Green DA SS Performer, Black EE three wheeler, 1 SJS, 1 Homer Simpson SJS,  AT Black 26er, 82 Kettle Gasser Deluxe, "A" code 18.5 MBH, M Code Tuck-n-Carry, P Code Go Anywhere, 2015 RANCH FREAKING KETTLE!!!!!!

SixZeroFour

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  • Posts: 5833
Re: Brisket on the Ranch
« Reply #16 on: November 06, 2015, 08:51:24 AM »
Yup, smoke ring don't mean a thing once you're chewing it in your mouth ;D

Nice work Bob!
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