Mothers Day Butts & Brisket

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john a

Executive Chef
Joined
Jan 20, 2006
Messages
3,432
Location
Daytona Beach, FL
A couple of butts and a small brisket in the Smokin Tex ready to get started.



Eleven hours later after being foiled and resting for awhile in a cooler.






Smokers like the ST are very well sealed and retain a lot of moisture so they produce delicious butts and briskets. In order to get a smoke ring you have to put some charcoal in the firebox with the wood chunks, I do not bother with it.
 
You can't taste the smoke ring!!! So all it does it makes the meat look pretty! That meat looks beautiful even without the smoke ring!! Nice job John!!
 
Larry Wolfe said:
You can't taste the smoke ring!!! So all it does it makes the meat look pretty! That meat looks beautiful even without the smoke ring!! Nice job John!!

I had some idiots tell me that the meat wasen't cooked when they saw the smoke ring :D
Great job John
 
007bond-jb said:
[quote="Larry Wolfe":3j5lq8jb]You can't taste the smoke ring!!! So all it does it makes the meat look pretty! That meat looks beautiful even without the smoke ring!! Nice job John!!

I had some idiots tell me that the meat wasen't cooked when they saw the smoke ring :D
Great job John[/quote:3j5lq8jb]

I hear that a lot....dontcha love it?!?!
 
SteerCrazy said:
007bond-jb said:
[quote="Larry Wolfe":3lgy9dh8]You can't taste the smoke ring!!! So all it does it makes the meat look pretty! That meat looks beautiful even without the smoke ring!! Nice job John!!

I had some idiots tell me that the meat wasen't cooked when they saw the smoke ring :D
Great job John

I hear that a lot....dontcha love it?!?![/quote:3lgy9dh8]
I love it when they look at my brisket and try to figure out why it's pink on the outside and brown in the middle.."how did you do that".....
like that old song.....here's your sign.
 

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