Took me 6 tries over 4 months to get a consistent smoke ring on my brisket

Turns out I was pulling the meat too early from the smoker every time, and now I leave it on for at least 8 hours before even peeking, has anyone else fought with this dumb of a problem?

2 comments

2 Comments

felix_thomas738h ago

6 hours is actually on the shorter side in my opinion. I run my WSM at 225-250 and a full packer usually takes me 10-12 hours before I even wrap it. The smoke ring forms in the first couple of hours anyway, so pulling it early isn't really what kills it. More likely you were either running too hot or using too lean of a cut that dried out before the ring had time to set.

nathanbennett6h ago

Man, you're making me feel like my little 6 hour cooks are speed runs compared to your 12 hour marathons. Maybe I'm just trying to skip the wait and end up with a brisket that's as dry as my sense of humor. I'll stick to my lean cuts and hope for the best, even if the smoke ring is just a myth in my backyard.