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Question about getting a clean smoke ring on a brisket
I had this thing happen last month where I just could not get a good smoke ring on my brisket, no matter what I tried. I was using my offset smoker, keeping the temp around 225, and I even bought a fancy new wood blend from a place in Kansas City. The flavor was fine, but the ring was barely there, just a thin pink line. I spent three whole cooks, about 45 hours total, messing with the fire, the wood chunks, and when I wrapped it. Turns out, my problem was the meat was too cold when it went on. I read something from a pitmaster who said if the surface is too chilled, the smoke gases don't stick right. I started letting my packer brisket sit out for about an hour before seasoning, and the very next one had a ring almost half an inch deep. Has anyone else run into this with a specific cut, like a point or a flat?
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