How to get a Smoke Ring on a Brisket using an Electric Smoke

[@RoboChachi]

Bless this man for filming a tutorial In subzero temperatures.

[@mrsenticeem]

Just tried this method step by step yesterday and my brisket came out AMAZING!!! The tender quick trick works like a gem, the smoke ring set it off. I invited some friends over to try it and they said it was some of the best brisket they've ever had. It was so flavorful and juicy, I'll never make brisket any other way.

[@DustinBovey]

Brother, my wife and I saw you on Netflix, had no idea you had your own channel! You KILLED IT on there! I’m learning smoking with my electric Pit Boss, and wanna do a solid brisket, but not many vids out there showing it. Keep up the great work, and SO stoked to see you selling that MOP SAUCE!!

[@Elitewelder1980]

I just got an electric smoker and was struggling until watching your video. God bless you my man . Please keep them coming.

[@kd3060]

Your method is my go to when Smoking Brisket. I also learned something else from your video Smoking =No sleep

[@Romans10.9]

I see why this brother won Season 2 of the Barbecue Showdown…Solid cook my man.👌🏿

[@dipatach23]

I knew he looked and sound familiar. That man knows barbecue

[@DustinBovey]

He is the Bomb! Loved him on there, so glad he won!

[@JBsBBQ]

Dayummmmmmmm that smoke rang is DEEP!!!!!!! Nice brisket bruh!!

[@DavidJ909]

I'm glad I took the time to watch this. Good video

[@srt8turboawdjeep146]

Beautiful trimmed brisket. Luv my cookshack smoker, sometimes I throw a charcoal briquet in with the wood chunks to get a helluva smoke ring. What I luv about my cookshack is 1) perfect temp control, 2) smokes with such little wood and little smoker maintennace required during the cook, 3) how juicy the inside of the smoker stays thru the bulk of the cook. I never spritz and will often cook small briskets 6-7 hours and large briskets and tri-tip to 190degF internal (tri-tip is my favorite) before I wrap. Once I've set that awesome bark, I add a small amount of tallow over the meat and then wrap with foil and cook till tender, often 195-205. Larger briskets I'll wrap with butcher paper to help retain the bark, if my smaller meats develop a heavy bark I may wrap with foil instead of paper. Finish with multiple hours in the cooler till approach 145-150degF internal. Trying to learn how to do chuck roast better, still a work in progress here, watchin vids. Keep up the good work!!!

[@ThyronMathewsBBQ]

Sir I really appreciate the support I can’t wait I have a new smoker on the way Cookshack 066

[@mgeorgejags]

Holy smoke ring. Never seen one that massive

[@brianhusk4593]

Great video, thanks for putting it together! I'm thinking of getting an electric smoker to simplify cooking and glad to see this is doable!

[@ETERNALTEXAN]

Great video man! Filled with lots of great tips. It's nice to watch a master at work.

[@levonmoore4682]

First off, thank you. I got the most beautiful smoke ring by doing this. Second, lessons learned, that tender quick is really salty, so next time I will try to mix it in water and let the brisket marinade in a turkey bag so the tender quick isn't so embedded in the meat.I also held the temp at 140 for 2 hours by mistake then increased to 165 before wrapping. My smoke rings were half an inch thick on all sides....I wish I could add a Pic. Thank you so much.

[@LisaLovegren-yz9hf]

Oh my!! Absolutely beautiful...can't wait to try this cook. YUMMY !

[@carcasscruncher9354]

So the smoke ring comes from curing for x amount of time. Got it. I dont know what a cillameter is but when you said a quarter inch that floated. All in all bro this looks really good. You had me hook line and sinker for the entire vid. Well done man. I just got an electric smoker, I've watched about 5 videos or so so far. I like what you did here and i can tell your smoker has been used quite a bit. Just seeing that tells stories. Keep doing your thing man. Thanks for the upload.

[@gratefuleight3466]

😂😂 a cillameter!! I’m dead☠️, he also said it’s 1 degrees 😂😂

[@lavellbrooks8463]

TNT. My guy keep doing that thing you do.

[@SuperSchott]

What an amazing brisket you created!

[@SeanByrne-vo1kf]

New subscriber from the UK, great Tutorial, thank you, all the best Sean

[@thebigmarvinski]

i been having trouble getting my briskets to come out right on the electric smoker. I have some Prague 1 so will try curing first

[@darlingarlette]

Great video, smoke ring looks deeper than it would with most smokers. Cool approach, I’m inspired ✌🏽😎

[@KaraokeJohn1]

If the tender quick has sodium nitrate in it that will cause the meat to keep its pink color but as someone else mentioned it may have opened up the pores of the meat so more smoke was able to penetrate deeper.

[@smalltymeprod]

BEAUTIFUL! I'm definitely gonna try this technique on my next brisket.

[@skalapunk]

This was inspiring man. I just got an electric smoker and Ive been wanting to try a brisket, but been too hesitant. Thanks!

[@mikemcshea5919]

That is the best looking brisket ive ever seen.

[@genekasson3740]

Awesome presentation my man! The brisket looks amazing! Just bought my Masterbuilt Smoker and will definitely use your excellent method on my first brisket! Thanks!

[@ThyronMathewsBBQ]

You are welcome

[@timbenn3753]

Can’t wait to try it thanks for the video, bud

[@helihoot]

Very well done video! I like how you only use one hand to put the binder and spices on so your other hand doesn't goop up the containers. I just got an electric smoker so I'm gonna follow this same recipe in the hopes i get what you got. Looks fantastic. I do have an offset but it's alot to keep up with the fire so long. One question. How do you store it and bring it back for the next day? Since it's only a day do you wrap it tight and keep it warm?

[@zerkfn8501]

Tender quick open up the meat pores and allowed the seasoning and beef broth to go deep.. All good

[@Geo3Rail]

YOU ROCKED IT BRO!!! My mouth is watering.

[@snell0710]

Looks good I’m gonna try the tender quick

[@briangabourie3481]

I have a cookshack smoker. They cannot be beat.

[@HASTE347]

Mouth watering, my friend. Thank you for the tips, I will be using them on my next attempt!

[@suchairman2]

I'm considering purchasing a smoker but sure if i wanted to go with electric or charcoal smoker. Currently researching them. Looks like you NAILED it. I've watched 2 or 3 videos today and none had a smoke ring like yours did in the video so i was actually losing interest in going with an electric smoker model. You may have tipped the scale. Brisket looked AMAZING!

[@georgemoore528]

Thanks for your video. I'm going to put a brisket in my Woodfire Pro XL smoker/grill today. I was searching for tips on KZbin. Out of the 3 videos I selected, I'm going to follow your lead. I'm curious though. Being that you sliced up the entire brisket, did you run into any problems of the meat drying out? I read somewhere that in order to maintain juiciness throughout, especially if you plan to eat over a few days, slice only what you're ready to devour and keep the rest of the brisket in tact. Please let me know as I would like to slice it all up- like you did- for easier access (smile).

[@katyarnold6757]

I love!!! your smoked barbecue brisket.

[@spurbronc9449]

Nailed it! Great smoke ring!! I would love to taste that! Id buy a plane ticket and fly there just to spend a day eating his BBQ!

[@sharonkirkaldy8776]

I just bought a smoker although I like fish I think I’m gonna like brisket now thanks soo much

[@mikecope5727]

Great job of trimming

[@ewood5171]

That look so good keep them videos coming teaching me alot

[@worldbfree4u]

Excellent idea to add the Quick Tender salt to dry brine the meat. Absolutely amazing this brisket looked and tasted like a stick burner smoker on that old-school electric smoker. I'm definitely going to try this smoking method for the next brisket I cook on my Traeger. Thanks for this great tip to getting a good smoke ring using a non-stick burner smoker.

[@gosman949]

your Trager will never have a smoke ring like this!

[@worldbfree4u]

@@gosman949 I must profusely disagree with you sir. I’ve now mastered the art of smoking briskets on my Traeger and attest to the fact that you can indeed get a good smoke ring. The secret is to smoke the meat low and slow and use a smoke tube. I usually smoke a brisket overnight (8+ hours) at 190 degrees, and increase the temps to 225 for 3 hours, 250 for two hours, then wrap it in butcher paper. I finish cooking the brisket in the oven at 300 degrees for about an hour or so. My briskets are as good as any brisket smoked on a stick burner. I’ve had friends comment that my briskets are the best they’ve ever had, so I feel confident my cooking method is righteous.

[@gosman949]

@@worldbfree4u that is good, but I find the smoke tube to be a crutch that everyone seems to be using on their pellets!

[@worldbfree4u]

@@gosman949 100% it's a crutch and the only way in my opinion to get good smoke flavor from a Trager pellet grill. Before learning about the smoke tube, I barely and rarely used my Traeger to smoke meat.

[@gosman949]

@Juke-bk8bi you confirmed my comment! Thank you.

[@ronrocha316]

Nice Job T&T! Looks amazing!

[@loxianne7432]

Your brisket looks delicious!!!

[@benasperbenasper6663]

Great Video. After is is finished smoking, and I put it in the fridge for a day. How would I reheat it straight from the fridge? thanks man

[@regduane]

I missed the spices you used. It looks delicious. Outside the Tinder Quick what were the other two? Thanks. Walter

[@ThyronMathewsBBQ]

Yes it was

[@benbassist]

Holy shit, when you cut into that bad boy. Amazing!!!

[@davidbird672]

hella smoke ring! Thank you! will be trying this out!!

[@robertburnett1970]

Looks good every time I’ve used tinder quick 5 or 10 minutes at the most.

[@gosman949]

that Cook Shack looks like my local Smokin Joe cooker! Now the Cook Shacks have the fancy LED panel.

[@saularenas6867]

Thank you for sharing Bar b que Man. Your brisket looked awesome. Question- does it make a difference fat side up or fat side down when smoking? Thanks

[@ThyronMathewsBBQ]

Depends on your heat source if your heat is coming over your brisket fat side up if heat is up on your brisket like a pellet smoker fat side down

[@beegee7270]

I tried this and it works very well. I keep hearing about people saying the meat is “cured”. For those who haven’t tried it I can see you saying that. However, what I believe happens is that the tenderizing salt opens the pores of the muscles and allows the brisket smoke to enter the brisket. This would make sense with how small the salt granules are. Also after rinsing, if you cut back the meat a little you can see red bright meat just under the more dull looking surface. After cooking if you separate the meat from the bark you can taste salt on the bark and not on the meat. The meat is smoky. Cured meat is generally salty to the taste like bacon, pastrami, etc. Which is why in some dishes they recommend you go easy on salt. The only real way to test this is to perform a sodium test on both portions of the meat and the bark respectively. That would give you your answer. Until then there is more than one way to smoke a brisket and I believe this way works well for those who don’t have a traditional or pellet smoker. Great work T!

[@rickotts2812]

That looks just toooo GOOD!

[@demondmarkhume8934]

Recently ordered Fiesta seasonings. Excellent

[@dennisvodehnal5931]

Thank you for the fantastic info......God bless you

[@gssmith1986]

Looks great. Just out of curiosity, is the developed smoke ring caused by the tender quick, or the smoke, or both? Is there a problem getting a smoke ring on an electric smoker?

[@reggiemurphy1523]

Great video! Keep up the great work Brother T!

[@Jon-wv6pi]

Can't quite see the seasonings used. Can you list them in the description??

[@obadiahphoenix429]

Excellent tips 2 achieving perfection...gained about 10lbs watching u slice big Bruh 😁, thanks!!!

[@MrMmorgan30]

Great brisket

[@najeel1214]

I live in an apartment on the top floor, so lugging my pit up and down the three flights of stairs got old real fast. The Fire Marshal in my city said that I could use an electric smoker on my deck, and it would be legal. Never cooked on one but, I heard that getting a smoke ring is near impossible and for me that was a deal breaker. Thank you, Chef, for this video. I now own a Smokin' Tex 1400 because I know how to get my smoke ring!!!! U DA MAN CHEF!!!!!

[@knarfster]

Smoke ring isn't be all end all. That was a crazy amount of Tender Quick.

[@russellclaude]

I am so excited to try this! God bless YOU, and God bless America!

[@daltoncooks]

awesome, I'm gonna try this on my Big Chief electric smoker.

[@BrianHoff04]

Looks amazing

[@jeremybishop9163]

Love the video, great job! I have to ask though, is the secret ingredient the sweater fibers you added when applying the binder? :)

[@rsonson1]

Awesome tip!

[@ThyronMathewsBBQ]

Glad it was helpful!

[@chrisreschke4194]

Chunk wood instead of chips?

[@LouisMorgan-jg7or]

Dude you have skills

[@withinthewood6375]

I tried this myself this past weekend on my electric smoker and it turned out awsome thanks for the video t n t

[@ajones2994]

How long was it it before you took it out to wrap

[@rosaliegosalie]

Which model cookshack is that?

[@mamaandpapajoe]

Holy smoke ring Batman!

[@zerkfn8501]

I like that little electric smoker

[@rayfordhickman3087]

Note to self: -2 degrees plus the wind chill will make an uncooked brisket steam, but man when you cut it and I saw the smoke ring It's worth it.

[@MaritaCovarrubias01]

Does it taste briney from the curing agent?

[@genohill9453]

I'm about to cook my fish and with a electric smoker and I will do this step by step and can you use pellet I bought a bag of misket will that work

[@ThyronMathewsBBQ]

Yes you can use pellets but it will take some time to get the temp up.

[@vicgal1844]

good job, got some great tips

[@Chigoesandflea]

Examples of foods containing sodium nitrites include: Salami Ham Hot dogs Bacon Sausage Corned beef Bologna Beef jerky Lunch meat Any salted, cured or smoked meats Natural Sources of Nitrate Cured meats aren't the only source of sodium nitrates. In fact, roughly 80 percent of dietary nitrates come from vegetable consumption. The nitrates naturally found in vegetables form sodium nitrate from nitrogen in the soil. Examples of natural sources of nitrate include: Spinach Mustard greens Leafy vegetables such as lettuce or spinach Oilseeds Grains Tubers Nuts

[@toddschrocatart]

Damn! Looks amazing, I'm about to give this a shot!

[@toddschrocatart]

It came out amazing excellent bark perfect smoke ring and juicy savory goodness. Thanks again!!!

[@billmacleod3656]

AWESOME

[@karentaylor6282]

Oh my God that looks good. Where do you get the Tender quick? Grocery store?

[@ThyronMathewsBBQ]

Walmart

[@Anthony11qq]

Good video Thanks for the tips! ✊🏿

[@brucezermeno5107]

I'm just starting can you tell me or explain what is a smoke ring please

[@ThyronMathewsBBQ]

It’s a chemical reaction smoke and moisture that creates a red ring around the meat. It’s hard to get a smoke ring when you use electric smoker because there is no combustion. The red ring you see around the meat is called smoke 💍

[@brucezermeno5107]

@@ThyronMathewsBBQ thank you so much, 1 last question why put the salt then wash it off

[@chrisFiggy]

Broooo this is a major key

[@supervisor404atlanta3]

Extremely nice!!

[@brianconceicao2063]

awesome video thank you for your time and explaination!!!

[@TheRubiconInvasion]

Looks great! Subbed! Dave In WV!

[@egustafson]

Wooooo! That's a brisket!

[@Lucas-zq4zg]

love the video. I am getting into cooking on the verge of buying my first electric smoker toss between brisket and ribs for my first cook. i am scared of the brisket though lol

[@jerryebner159]

that was a awesome video

[@demondmarkhume8934]

Do you ever use butcher paper for beef?

[@ThyronMathewsBBQ]

some time !!

[@robertng9330]

looks delicious!

[@mr_get_wastedmrgetwasted4343]

It looks amazing,!!!

[@spacejeezle628]

You ever heard bout da Butcha Shoppe, Pensacola?

[@thestarvingpigbbq9601]

I have to get back to using my electric smoker.🍺🍻🍺

[@bruceleroy3574]

So I noticed your bark remained intact even wrapped in foil so I am wondering if that curing salt also helped keep that bark looking good. Its hard for me to get Tender quick or any curing salt for meat in Philippines but I now am able to get the USDA Angus Briskets finally but I pay a bit higher cost than US. When I am back in States I think I need to pick up some Tender Quick to bring back here. Nice Job on the brisket very clean and tactical cook

[@russellmatheson6654]

Try checking the ingredients of tender quick online and see if there is any other product in the Philippines that is sold in a similar fashion.

[@Illinois1234]

How many hours total did you smoke the brisket?

[@ThyronMathewsBBQ]

Eight hours

[@cliffordgallegos6155]

Easy answer. Lower heat and a good salt brine before hand.

[@1962egl]

How many hours did that 18lbs brisket take? How many hours a pound do you figure for that cook shack?

[@gratefuleight3466]

After trimming that much it’s definitely under 15 pounds now, then shrinkage as it cooks. So you’re looking at about 12-13 hours depending on temperature.

[@katv4452]

Really sorry I'm in the UK. What is that liquid you out on it?? We don't have that here

[@russellmatheson6654]

He called it Beef consommé and is readily available in the canned soup aisles at store in the USA. They may have a similar brand of canned soup in the UK markets.

[@verbalhustle]

I’m thinking it’s just bouillon

[@mjay6567]

Apologies if I missed this in the video, but what kind of electric smoker is that? I like it! I have a stick burner, some verticals, and a masterbuilt electric. I want to get what you have. I see several things I like over the masterbuilt. Phenomenal looking brisket! Thanks!

[@ThyronMathewsBBQ]

Cookshack

[@mjay6567]

@@ThyronMathewsBBQ Thanks T!

[@rorysuire6177]

What temp were you cooking it at? May have said it in the video but don't recall hearing anything

[@rorysuire6177]

So...what were the temps you were cooking the brisket? Lol