CAN NOT OBTAIN A SMOKE RING ON MY BRISKET

[DavidAustinTexas]

Something we don’t get to often in Texas…afternoon rain showers

She just hit 191 degrees

 

[DavidAustinTexas]

Brisket came off the smoker at 5:25 PM CST at a temperature of 195.

Cooling down now…..can’t wait to see that amazing smoke ring!

Almost there.....

See attached picture

 

[DavidAustinTexas]

Yea it has a SMOKE RING Thank you all so much for all your support!!!!

 

[Timmy]

Yea it has a SMOKE RING Thank you all so much for all your support!!!!

Ok, ya got your smoke ring. But how did it taste????

 

[DavidAustinTexas]

Yes it was very good, so very happy and thankful for all the help you all provided.....have a wonderful weekend!!!

 

[V0latyle]

I did a 7 lb flat brisket yesterday. Started at 225 unwrapped until internal temperature was 155. Wrapped it up and increased to 300 until internal temperature was 205. Fork tender with a nice smoke ring. I did use a hickory marinade.

 

[CMTiger]

I did a 7 lb flat brisket yesterday. Started at 225 unwrapped until internal temperature was 155. Wrapped it up and increased to 300 until internal temperature was 205. Fork tender with a nice smoke ring. I did use a hickory marinade.

How long did that take you??

 

[V0latyle]

How long did that take you??

Longer than I would have liked, but you have to be patient with brisket. I won't lie, I ended up finishing it in the oven because it stalled at 150 after I wrapped it in butcher paper.

Total time was about 11 hours I think.

 

[DavidAustinTexas]

Wonderful, can you share some pictures?

 

[Jbolden2]

I’m fairly new to smoking with a Traeger, but I find that that when I trim as much fat as possible to expose the meat and use the top rack to get the meat higher in the pit I get a better smoke flavor and ring.

 

[DavidAustinTexas]

interesting I will try putting my Brisket on the top rack as I removed it to give me more room...thank you

 

[Murphy's Law]

I’m fairly new to smoking with a Traeger, but I find that that when I trim as much fat as possible to expose the meat and use the top rack to get the meat higher in the pit I get a better smoke flavor and ring.

I seem to recall a video and the person said they trim a lot more cooking on a pellet grill than so a smoker. It may have been a Meat Church video but can't remember.

 

[Mr.Fabulous]

Congrats on success!

 

[davwhite]

CAN NOT OBTAIN A SMOKE RING ON MY BRISKET

Hello everyone and thank you for helping me out here.
I have been cooking briskets for many years on my offset smoker.
I do a lot if cooking for the church and have cooked as many as 14 briskets at one time and have never had a problem with obtaining a smoke ring.
I purchased my new Traeger Ironwood 885 in May 2021 and since then I have cooked 4 briskets.
The reason I purchased a Traeger is that I needed something a little bit more easy on my body as cooking for 12- 15 hours would just wear me out.
I have tried everything (Water Pan, Super Smoke at 210 degrees, prepping my brisket the night before and place it cold inside the Traeger, Very light on the Rub, Using Traeger Oak or Hickory Pellets))

Any advice would be great please as I miss not seeing the smoke ring and more of the smoky flavor in my brisket

Thank you
David

In actual fact the smoke ring is only a good look thing, it does nothing to the taste so the over reaction of getting a smoke ring is not required. If the Brisket tasted good then that is all you have to worry about.

 

[John S.]

On a timberline I use the middle shelf with the point to the left, and brisket just left of center. That compensates for the temperature gradient . Set at 180 T ( or 195 FB)… the wrap at 165 and then raise ro 250 (FB) at 190 and pull at 203 FB…
rest for at least 2 hrs…