Brisket...delicious and smoky but...

[Andrew]

No smoke ring. I cooked it on the 22.5 on smoke for about 3.5 hours, then crutched it in the oven. Lots of smoke the whole time it was on the weber. Any ideas for getting that nicenpretty soke ring? Thanks.

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[1buckie]

Put a bit of celery salt in your rub & use nothing but oak wood for smoke......

Chill the bugger good & go straight from the fridge to the pre-heated pit, no piddling with sitting on the counter or 'coming up to room temp'............

EDIT:

This was kinda dumb of me.......the REASON to go on as cold as possible is that smoke ring forms only up to 140f......in other words, the 1/8"~3/8" inch or whatever you get will happen near the surface only under that temp as it's heating up at the start.........
Another possible help might be to start the cooker out at fairly low, creeper heat (not always the best idea to play catch-up, but if you have a  good handle on doing that, it will keep the temp on the meat surface lower, longer)

Stuff will take on smoke as long as it's applied, smoke ring, only up to 140f

[chefn58]

Also spray it with water right when you put it on the pit. Smoke sticks to the water.

@1buckie is 100% correct.  You want the brisket right out of the fridge.


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[1buckie]

This is what regular white valley oak does....







No spritz or celery salts, which will only make it better....

[Qreps]

1buckie on the money. You have to go a little heavy on the salt it a big cut of meat. The salt draws moisture to the surface so the smoke sticks to it its not going to dry it out.

[austin87]

Celery salt has naturally occurring nitrites in it. It doesn't actually do anything to help with the formation of the smoke ring, but it does gives the "appearance" of a smoke ring... Basically it naturally cures the outer layer. Think of the pink color of corned beef brisket, which is cured, and that's what celery salt is adding.

@1buckie I didn't know about the brisket out of the fridge and smoke ring formation only occurring to 140 degrees, that's great knowledge. Thanks!

[MrHoss]

I'm with Buckie in that I am an "oak man" too.

[LaTuFu]

but...but...but...Aaron Franklin says bring the brisket to room temp!  cannot...compute...

[OoPEZoO]

I'm a huge fan of cooking with oak.  The only thing I have been using for smoke for the past 2-3 years has been red oak pieces I had left over from installing unfinished hardwood floors in my bedrooms and hallway.  The stuff is fantastic.  Great flavor and not overpowering.