Finney
Master Chef
Looks good to me.
Add more wood next time.
Add more wood next time.
brisket
- Thread starter Finney
- Start date
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If you have answers, please help by responding to the unanswered posts.
LarryWolfe
Chef Extraordinaire
Brian, there's nothing wrong with that smoke ring! The brisket looked great!
Puff1
Chef Extraordinaire
What Chris and Larry said :!:
ScottyDaQ
Master of All
What Puff said. =D> =D> =D>
Bill The Grill Guy
Master Chef
- Joined
- Jan 17, 2005
- Messages
- 5,454
What Scott said. Well done bro.
wittdog
Master Chef
What Bill said. =D>
OP
OP
Finney
Master Chef
roflmao :lmao:
john pen
Master Chef
Ditto....looks good
Cliff H.
Master Chef
Yes indeed
jminion1
Sous Chef
Brian
To get a bigger smoke ring take the brisket straight from the frig to the cooker and keep your pit temps dowm in the first few hours of the cook.
Once the internal reaches aprox 140 then raise the pit temps to the 235 to 250 range. You will find that it will give you a little more ring.
That said the ring looks fine.
Jim
To get a bigger smoke ring take the brisket straight from the frig to the cooker and keep your pit temps dowm in the first few hours of the cook.
Once the internal reaches aprox 140 then raise the pit temps to the 235 to 250 range. You will find that it will give you a little more ring.
That said the ring looks fine.
Jim
