k.a.m. wrote: bondobill wrote:
k.a.m. wrote:How long between seasoning and on the cooker?
Does the amount of time the rub is on prior to smoking make a difference on the smoke ring
If you have a low salt rub it may effect the ring if you are usually using a high salt content and say rubbing over night.
Another thing that can effect it is using a heavy mustard slather then applying a thick rub. Then it may just be the cut of beef or pork that just does not create one. I have cooked up to 17 briskets at one time rubbing and panning them all pretty much the same and the smoke ring varies throughout the lot for no reason.
I do know this I use a high salt content rub when I compete and am turning out 5 hour flats cooking between 275° and 325° and always turn out a 1/4" to 3/8" smoke ring. The briskets are rubbed 10 hours before they go on the cooker.
Thanks a bunch KAM
I'm still just a rookie when it comes to brisket. Maybe done 8 or 10. I had a couple failures at first but have been happy with the last few.
Some have a nice smoke ring, some not so much,tho I've been very happy with the flavor with or without smoke ring.
Some Ive rubbed the night before and some Ive rubbed just prior to going in the smoker. I never kept track of which way gave a better smoke ring. I'm going to need to pay more attention to that.
Got another guestion if you don't mind, KAM.
Would a injection such as Butchers Prime Brisket injection affect a smoke ring
And if you would inject a brisket would you inject night before then rub in the morning prior to going in smoker or vice a versa
Sorry for all the questions KAM but I'm still learning and really appreciate yours and others advice here.
Btw I don't use a mustard slather on brisket. Usually just some evoo and Worstchestershire.