Brisket @ 400F

KCBS judging standard have absolutely no relevance to good cuisine. Appearance and presentation are huge parts of the dining experience and are just as important as flavor and texture. If a restaurant, add ambiance and service. It all matters. If you suck at one part, it may be tempting to brush it off as unimportant, but you are only deluding yourself.

I used to cook my brisket at 425. Won brisket a few times. If you can get paid in 3 hours or less...

Always had a smoke ring with no enhancers.

Know a hand full that cook hotter and have a ring.

Hawg Father of Seoul said:

I used to cook my brisket at 425. Won brisket a few times. If you can get paid in 3 hours or less...

Always had a smoke ring with no enhancers.

Know a hand full that cook hotter and have a ring.

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This is the guy that convinced me to try 400. He knows his chit. Funny how he caught nothing but crap just for saying brisket and 400 in the same sentence.

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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.

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you are so correct!

BUT... rings and that temp can be dependent upon the equipment. In my meat mama I can get a ring at 375 that I know of. In MY UDS I can't get a damn ring at 250.

you earned a pic.

pjtexas1 said:

This is the guy that convinced me to try 400. He knows his chit. Funny how he caught nothing but crap just for saying brisket and 400 in the same sentence.

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I long time ago. Like maybe 2007, under another name both here and in NBBQNews, I got RRRRRRRRRRRRRRRRRRROASSTED for mentioning temps above 225.

^^^did they roast you at 225? :noidea:

I am not gonna pick on you, just this first sentence. So "you" doesn't mean "you," okay? I think you are making the same case but I wanna extend that.

Regarding "KCBS doesn't even use this as a judging criteria anymore."

***** that rule. If you think a ring doesn't impress the judge in some way you are as dumb as a bag of dildos. For one, even in KCBS, I have seen judges that are not credentialed, and in IBCA - forget it. Two, there are a minority of judges who listen to every rule of KCBS because if they did, nothing would get done (the scoring numbers and adjectives come to mind). 6th.. to all the goodie 2 shoes out there who are gonna get all pissy because I said judges DO let the ring impact appearance scores - ***** yall. Its the truth. I talk to them, I overhear "not much smoke ring on that one" after the cards are turned in and we talk.

So my advice... it u like 2 win???????????????? betta put a ring on it.

Unless you like holding your dick in your hand as you wonder why you got an 8 appearance and figure, "there's no way it was my ring cuz the RULES say they can't do that."

Now... of to my sauna... where sauna girl needs her stomach rubbed.

CeramicChef said:

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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Pitmaster T said:

you are so correct!

BUT... rings and that temp can be dependent upon the equipment. In my meat mama I can get a ring at 375 that I know of. In MY UDS I can't get a damn ring at 250.

you earned a pic.

Save​

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Is that a young Rachel Ray? Also, that brisket doesn't have a ring, would not b@ng....i mean eat.

WareZdaBeef said:

Is that a young Rachel Ray? Also, that brisket doesn't have a ring, would not b@ng....i mean eat.

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No... I was teaching her the [ame="https://www.youtube.com/watch?v=FvUVyANtXXQ"]Night Train Experiment. [/ame]

Popdaddy just did it on that greasy countertop after we were done slicing. Talk about board dressing!

For more than the video on the Night Train see this

http://www.bbq-brethren.com/forum/showthread.php?t=57959

I did some experiments with TQ suspended in Oil, Water, sprinkled on, and best bet... within the rub you put on just before you smoke.... the most realistic looking ring was in water or a very small amount in the rub - both... immediately before you put them on the smoker at 250 or hotter.

What IT would you pull when you cooking at 425?

Panupat said:

What IT would you pull when you cooking at 425?

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Whatever IT it happens to be at when it is tender.

m-fine said:

Whatever IT it happens to be at when it is tender.

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Ding! Ding! We have a winner. :thumb:

Would it get overcooked after you rest it and it continued cooking? I got an impression that I should pull it a little bit before it's tender but that sounds pretty hard to know exactly.

Don't rest it the way you normally would. Vent the heat before you put it in a cooler or just throw it in the counter.

You do NOT pull it when its tender anymore than a Funk Guitarist plays on the beat.

Panupat said:

Would it get overcooked after you rest it and it continued cooking? I got an impression that I should pull it a little bit before it's tender but that sounds pretty hard to know exactly.

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How long are you "resting" and at what temp?

The only reason I would ever cook brisket that fast is when I need it done to serve. So, the "rest" is uncovered and brief.

If you are cooking fast but then want to hold for 6-12 hours at 200, yeah you better pull it before it is tender.