MEEEEAT! Om nom nom nom.
how many of you guys cook??? - Page 174
Gear mentioned in this thread:
My first brisket. 4kg brisket dry-rubbed with kosher salt and hand-cracked pepper then smoked (hence the beautiful pink smoke ring) and slow cooked on my Kamado for 9 hours.
Juicy and delicious!Yum factor. (Click to show)
Excellent. Succulent looking too.
I recognized the smoke ring before I read your comments. Looks wonderful. I've never smoked meat before--no such equipment. Does the smoked ring area taste any different from the rest of the meat?