Brisket @ 400F

Ya hot is fun. I start my stick burner that hot. It comes down some and things don't take as long.
 
I've done 400 a couple of times. Just gotta watch the bark and wrap for sure. I like his attitude good or bad.

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Im calling BS on 400 right off the jump. I don't care what anyone says, you put any piece of meat in a 400F cooker with any source of Nitrogen oxide, it aint comming out with a ring like in those pics. Not saying you can't get a nice ring if you finish at those temps, just saying it wont have a chance to form if thats the starting temp.
 
WareZdaBeef said:
Im calling BS on 400 right off the jump. I don't care what anyone says, you put any piece of meat in a 400F cooker with any source of Nitrogen oxide, it aint comming out with a ring like in those pics. Not saying you can't get a nice ring if you finish at those temps, just saying it wont have a chance to form if thats the starting temp.
Click to expand...

I ran 400 starting and for the first hour of this cook and 350 the next 2 before wrapping and on this page you see the ring. Quite prominent.

http://www.bbq-brethren.com/forum/showthread.php?t=249192&page=4
 
Whatever he does, it's a damn good way to go. John Mueller Meat Co. was definitely one of my overall favorite spots I've been to, and this place looks to be about the same deal as far as the food goes - maybe it'll feel like a yard party here too. I've heard he can be inconsistent, but we got him on a good day for sure. I'm hoping to be out that way in November and this spot is on the must hit list.
 
Jason TQ said:
I ran 400 starting and for the first hour of this cook and 350 the next 2 before wrapping and on this page you see the ring. Quite prominent.

http://www.bbq-brethren.com/forum/showthread.php?t=249192&page=4
Click to expand...

Your ring is more pink and deeper into the meat. Which means the chemical reaction had a chance to form on the surface and seep into the meat. Something similar to the effect cure would have. I am talking about that thin "prominent" dark red ring. I have not been able to get that by starting off hot. The surface reaching the non reaction temp long before it can concentrate. I Do get that by starting off low. Maybe if you were not burning clean initially, it might work.
 
Ware...try starting with a really cold brisket. I start sometimes with one that is right at freezing in the middle.

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pjtexas1 said:
Ware...try starting with a really cold brisket. I start sometimes with one that is right at freezing in the middle.

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Click to expand...

I don't know how much effect that would have on the surface though. Maybe if the surface was frozen. Like apply your rub, and before your about to toss on the smoker, put in the freezer for 30 min to an hour. Might work for hot and fast.
 
Smoke ring? I get good one- that's nice. I don't get a good one- that's ok too. Fretting over something that does not add to the taste is sort of a waste (to me anyway)

If you happen to be one of those who are fixated on a good smoke ring- party on. I hope you find your answers.

I'm making dinner- not worrying about how it looks in a picture. :-D
 
Nuco59 said:
Smoke ring? I get good one- that's nice. I don't get a good one- that's ok too. Fretting over something that does not add to the taste is sort of a waste (to me anyway)

If you happen to be one of those who are fixated on a good smoke ring- party on. I hope you find your answers.

I'm making dinner- not worrying about how it looks in a picture. :-D
Click to expand...

I hear what your saying, but if you know you can achieve one, wouldn't you want to repeat it, and learn exactly how? Maybe i am just more into the science of things then most.

Also, i think its important for a bbq restaurant since most people taste with their eye's first.
 
I get cooking hot and fast. I dont get not letting the meat rest for a bit. Pointless and youre only hurting your customers.
 
Do not get the fascination with getting a smoke ring. Does not have anything to do with flavor.

I have enjoyed cooking hot and fast but have tried 400. Gonna have to try soon.
 
You're right, no impact on flavor itself but we eat with our eyes. All else being equal, if I could choose between ring and no ring, it's ring every time.

If I didn't get a ring I would not be disappointed, but I would be trying to figure out why I did not because they are present in almost every cook I do so something must have been different with the cook.
 
I read the article twice and still had to search the browser page for "400" to be honest. The way it sounds is a lot more anecdotal than scientific. Is that a grate temp held steady for an entire cook? I think we are overthinking things a bit. I'm sure John doesn't cook 225-250, but I'm also guessing that 400 was just thrown out there to make a point that he cooks hotter and faster than some magical old BBQ number (that was only really magical IMO because it was somewhere that pits that lost extreme amounts of heat could live). Letting the meat sit wrapped for a while in foil or paper is far more important especially when cooking at high temp.
 
Ok- fair enough. Given a choice between good bbq brisket- one has prominent smoke ring and the other does not- and they are equally juicy, nice pull, decent bark? I'd take the one with the ring and probably every time- even though I know it's not an indication of quality one way or the other.

No way I could knock a guy on his BBQ saying "yeah - it's the best I ever put in my mouth- damned shame I'm going have to deduct points because of the no ring. (unless he was a good buddy and I was jacking with him... hard)
 
400 hot and fast. That's kind of like a quicky. Wham bam thank you mam. Not as much fun but...
 
Smoke ring? KCBS doesn't even use this as a judging criteria anymore. Why? It means nothing. It's so easy to manufacture it isn't even funny. All you do is grab a box/bag of Morton Salt's TenderQuick, rub the meat with it, let it rest, rinse, cook, and voila! Smoke ring.

It doesn't matter if the temp is 225° or 400°, it just doesn't matter. You get a smoke ring that everyone gushes over at the party declaring what a great smoke ring and thus great BBQ! Anyone who knows anything about BBQ just smiles that knowing smile.
 
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