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Close up of a smoke ring!
It’s amazing this smoke ring thing, sometimes you get one, sometimes you barely get a faint one. Well today I got an exceptionally good one. This brisket was cooked on a WSM over lump charcoal with four chunks of cherry wood, approx. size was 3”x4”x6” lg. The cooking time was ten hours and cooking temp was 250º in a dry environment, no water as I used lava rocks. Internal temp was 201º when I pulled it.
I just felt like eating some brisket and why doesn't this happen at a contest?
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