was it good? looks good. was it real windy? were the chunks smoking early in the cook? it can also be due to the brisket itself?? add pecan or post oak chips next time ( a few chunks too ) and see if it helps. I usually get a more definitive smoke ring when I wrap in butcher paper instead of foil.
Yes, it was delicious. No, it wasn't very windy. Yes, the wood chunks were placed on the inside of the minion method charcoal arrangement so the meat would get the smoke early. I might try butcher paper next time.
Thank you.
I don’t know. I think I’ve read somewhere that you get a better smoke ring if the meat goes on the grill cold right out of the fridge but not sure without googling.
I’ve read that smoke adheres better to cold meat.
Regarding the above two comments, is it acceptable to trim the brisket the night before, then season in the morning?
If it’s good, who cares?
You're absolutely right! It's just my curiosity getting the better of me I suppose.
Topic: Why no smoke ring? (Read 811 times)
