LarryWolfe
Chef Extraordinaire
Just got done doing a 13lb packer. I brined it for 24 hours in a basic brine. I foiled as soon as I removed it from the refridgerator and during the whole cooking process, 5 hours. No smoke ring to mention, not much smoke flavor but very moist and tender. What could I do to help the smoke ring and the smokey flavor? I used a whole 10lb bag of hickory and mesquite chunks and even closed all the vents to add more smoke to the meat. I also used a combination of sand and water in the pan and placed the pan directly onto the coals as Bobbly Flay instructed on his TV show. All the water had boiled out in the first half hour of the cook. Any clues as to why I ran out of water? Thanks in advance for everyones advice, I'm planning on doing a turkey the same way this weekend but want it to turn out a little smokier than the brisket did.