Kamado Joe connected:
Trying to get maximum smoke for that smoke ring and flavour.
My method:
– 24hr wet brine
– Mustard binder, rub
– In at 105°c, lump charcoal with blocks of hickory (dry). Basket is full.
– Flip at 65°c
– Wrap at 75°c
– Pull and rest at 95°c
– Serve at 65°c or at least 1 hr
Color in today's brisket, is mainly Carolina rub.
by urzulus
4 Comments
I’ve never wet brined brisket. Never had an issue with smoke flavor dry brining though. Have you tried dried brining with just salt overnight in the fridge a day before you cook?
The smoke ring is visual and doesn’t do much for flavor, if anything at all. It’s not even caused by smoke.
How much wood did you use?
You do not need to wet brine a brisket, it is not a dry piece of meat.
The smoke ring does not come from lots of smoke. That is a visual effect based on the type of wood and the temperature of the brisket when it cooked – the colder it starts, the more visual the ring. “[Cold meat into a low-temperature smoker is the best method](https://www.texasmonthly.com/bbq/the-science-of-the-smoke-ring/)”
The smoke ring is a chemical reaction between the meat and the carbon monoxide in the smoke. More smoke will not result in more ring. Wet brining a brisket… I don’t even know where to start. Don’t do that. When the brisket has to push out all that water, it is literally shedding off the smoke flavor. As others have said, do a dry brine. This will improve the bark and give it a better look without needing more smoke. After a couple of hours and the brisket stops sweating out, hit it with a spritz of apple cider vinegar/water. This will help more smoke particles attach themselves to the meat.