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

[@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.

[@RoboChachi]

Bless this man for filming a tutorial In subzero temperatures.

[@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!!

[@kd3060]

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

[@Elitewelder1980]

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

[@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!

[@mgeorgejags]

Holy smoke ring. Never seen one that massive

[@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.

[@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

[@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

[@JBsBBQ]

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

[@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!

[@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 😂😂

[@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!!!!!

[@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.

[@DavidJ909]

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

[@LisaLovegren-yz9hf]

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

[@lavellbrooks8463]

TNT. My guy keep doing that thing you do.

[@briangabourie3481]

I have a cookshack smoker. They cannot be beat.

[@SeanByrne-vo1kf]

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

[@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!

[@SuperSchott]

What an amazing brisket you created!

[@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!

[@mikemcshea5919]

That is the best looking brisket ive ever seen.

[@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!

[@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.

[@ETERNALTEXAN]

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

[@darlingarlette]

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

[@skalapunk]

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

[@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

[@sharonkirkaldy8776]

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

[@smalltymeprod]

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

[@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.

[@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

[@benbassist]

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

[@HASTE347]

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

[@obadiahphoenix429]

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

[@gosman949]

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

[@robertburnett1970]

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

[@snell0710]

Looks good I’m gonna try the tender quick

[@mikecope5727]

Great job of trimming

[@withinthewood6375]

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

[@katyarnold6757]

I love!!! your smoked barbecue brisket.

[@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?

[@knarfster]

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

[@loxianne7432]

Your brisket looks delicious!!!

[@zerkfn8501]

I like that little electric smoker

[@russellclaude]

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

[@ewood5171]

That look so good keep them videos coming teaching me alot

[@ronrocha316]

Nice Job T&T! Looks amazing!

[@rickotts2812]

That looks just toooo GOOD!

[@davidbird672]

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

[@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).

[@daltoncooks]

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

[@demondmarkhume8934]

Recently ordered Fiesta seasonings. Excellent

[@LouisMorgan-jg7or]

Dude you have skills

[@mamaandpapajoe]

Holy smoke ring Batman!

[@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??

[@dennisvodehnal5931]

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

[@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

[@MrMmorgan30]

Great brisket

[@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

[@cliffordgallegos6155]

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

[@rsonson1]

Awesome tip!

[@ThyronMathewsBBQ]

Glad it was helpful!

[@thestarvingpigbbq9601]

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

[@vicgal1844]

good job, got some great tips

[@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

[@jeremybishop9163]

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

[@chrisFiggy]

Broooo this is a major key

[@Anthony11qq]

Good video Thanks for the tips! ✊🏿

[@BrianHoff04]

Looks amazing

[@egustafson]

Wooooo! That's a brisket!

[@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!!!

[@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

[@TheRubiconInvasion]

Looks great! Subbed! Dave In WV!

[@MaritaCovarrubias01]

Does it taste briney from the curing agent?

[@chrisreschke4194]

Chunk wood instead of chips?

[@DavidMoriconiM3inspect]

I do not believe that is a true smoke ring. Like already said I think you tender quick kept the meat pink. That said, you can invite me to dinner for your brisket any time. It looks fantastic

[@rosaliegosalie]

Which model cookshack is that?

[@noodledajuice1114]

I brine mine in 1 part pineapple juice, salt, and 4 parts water. Pineapples has a bio chemical that breaks down protein. Helps moisture control and taste .

[@CRuM770]

That's really not necessary. The whole point of slow smoking is to break down the connective tissue that makes a brisket tough. Pineapple juice breaks down the protein and weakens the flavour and destroys the texture. Keep it simple. Quick trim, not too much, dry, salt, pepper, low and slow smoke, wrap, cook to tender, rest at least an hour and you're done. 12-14 hours for a 16 pounder.

[@danielploy9143]

Do you taste any pineapple flavor?

[@noodledajuice1114]

@danielploy9143 not really. As long as you don't over whelm the brine with it. And not leave the brine on for too long. I would say that 8 hours is enough.

[@danielploy9143]

@@noodledajuice1114 thanks for your time…

[@jerryebner159]

that was a awesome video

[@karentaylor6282]

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

[@ThyronMathewsBBQ]

Walmart

[@totljag1]

Man does that look good 😮

[@brianconceicao2063]

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

[@ajones2994]

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

[@supervisor404atlanta3]

Extremely nice!!

[@robertng9330]

looks delicious!

[@billmacleod3656]

AWESOME

[@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

[@lanadees228]

Woww your video is great seem like I found the answer! and your Brisket is amazing! Thank you for the trick. I have Master built electric smoker at home. I have to cooked it many times but I never smoked ring. next weekend I will used your trick. Hope I success. 😁

[@joslynpattani-raines5891]

I'm going to try this for next Sunday dinner my grandson is a meat eater if it turns out like yours it will be a hit Wish me luck lol

[@mr_get_wastedmrgetwasted4343]

It looks amazing,!!!

[@ItAintMeBabe99]

Looks great, BUT, I think that was enough Tender Quick (sodium nitrite & nitrate) to cure 100 lbs of meat.

[@spacejeezle628]

You ever heard bout da Butcha Shoppe, Pensacola?

[@saniyyahharris4595]

That seasoning looks pretty 🤩🍽🥩🧂

[@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.

[@mikeyluk5113]

@21:35 no gloves and just grabs the rack!

[@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!

[@Illinois1234]

How many hours total did you smoke the brisket?

[@ThyronMathewsBBQ]

Eight hours