PitPopmaster T Need Help with UDS Brisket LOw and Slow

yeah.... much pecan.... I think its Boshizzles Jizzle's fault... odd thing was.... there was a pale diffused ring THROUGH the fat and on the meat under that.... typically thats the area I never have a ring.

Bluesman said:

You better get yourself checked..............Jus sayin'

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Not a pink fat ring... but through the fat and lightly diffused under it.

Boshizzle said:

I never have trouble getting a smoke ring with my UDS (injection tracks are a flavor enhancer too) -

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I added that Shizzle inspired paint of 3 parts molasses, one part soy, one part Ballistic (balsamic) vinegar.... ... I could see it in the meat at the end.... kind of that electric smoker look... brown.... I wonder if something in that made it chemically impossible to make the ring? I miss the days of 88 cent choice briskets when you could just go and buy a couple and find out. Grrrr. I know u used molasses..... just wondering.

Jesus, its like I said "PBC Smokers suck."

The "electric cooker look" I referred to is MY brisket cook today, not your's.

Apparently you are VERY sensitive about your stuff. I am eliminating variables and no... I do not have to look elsewhere... I can, as you know, make one call on this bagphone and the three men with laser scopes parked outside your home at all hours will get out of their 87 Crown Vic and bust your door down, and rifle through your papers and documents at will and there is nothing, not a damn thing you can do about it!!!!!

Seriously, regarding the smoke ring I think it could have been the Balsamic Vinegar or soy??? neither of which you use nor I have never used on a brisket. I have used charcoal and pecan, know the temp of my brisket when it went in, the rub hasn't changed, I ALWAYS do a 200 degree two hour smoke to set the ring.... I just found it weird. It even could be those three things... all so dark together, that blocked the ring.

So no.... if you value your life... I won't look elsewhere and unless you help me figure this out Bo.... well... there is always the discipline of bullets and lasers to persuade you.



Ahhhh... I still got it!

I think the red tinge passed the fat cap was weird as I rarely get that.

Boshizzle said:

Here is a Blackhawk brisket cooked on my Keg which is basically an insulated UDS. Nice smoke ring. Doesn't look like it was cooked in an electric cooker to me.

So, it's possible to get a good smoke ring with the BH recipe. This is my latest BH brisket cooked on my Jambo. Nice smoke ring all around.

This is the first chunk of beef I cooked on my UDS. It had a very wide smoke ring.

I think you should look elsewhere for the problem. But, I know that if anyone can fix the problem you experienced this time, you are the man for that job.

So, fix it already!

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jmoney7269 said:

Pour some TQ to it next time and quit cryin about the smoke ring! :crazy:
Lol it's funny how people say that smoke ring don't matter, but when they don't got one, it's all "where is my smoke ring!" and when they got a good one it's all heavenly, so apparently the smoke ring does matter. Now if you can just convince them dang kcbs judges otherwise. Seemingly they teach people that smoke rings are bad :blah:

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One...that picture about using the KBB and pecan is EXACTLY what I got. \

Two the quote above is my favorite quote of all time. Made me laugh cuz thats exactly how I feel. betrayed by my body and betrayed by the apparent loss of my BBQ mojo Voo Doo.

Its not like a pork butt, which as everyone knows,l I can pull out of cryovac, slap and the bone magically falls out.

for truefunk