Jeffm827i
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- Joined
- Nov 11, 2013
- Location
- Bakersfi...
So my buddy and I have decided to do our first local KCBS competition in a few weeks. Yesterday I did a practice Waygu brisket. It was ok, I think I might have over cooked it doing H&F. Anyway I have not ever really been able to achieve a visible smoke ring. I used Post Oak and Pecan wood. I have used different rubs including simple S&P with Garilc salt and onion powder. Still same result. Not sure if using fruit wood will help (cherry), afraid it might in part sweet to the meat which is not the flavor profile I am looking for. Any how looking for advice.