I've long accused myself of having an indistinct palate but I'm really noticing it recently with my brisket using CookinPellets pellet blend. I'm really not noticing the smoke profile both via smell and taste, and during the cook and eating. Everyone else gushes over the taste, and the look, and the texture. But I just don't notice the smell or taste. I've tried different pellets and have noticed more umph in the smoke and taste, but I also know those come with a lot of fillers too. I know that the blend is designed for a nice smoothing out of the flavors but it almost becomes void for me. Any thoughts? Thanks.
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Brisket Smoke Profile - Why Can't I Smell or Taste It ...
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Sounds like it's just the naturally milder smoke from pellets to begin with, then the particular ones you're using are milder still. If the ones with fillers & such taste better- I say use them!
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Or you could add specific Smoke pellets using an A-Mazen tube. I've tested mine in my GMG while it was running at 325F. There was definitely more smoke using the tube.
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Originally posted by kmhfive View PostOr you could add specific Smoke pellets using an A-Mazen tube. I've tested mine in my GMG while it was running at 325F. There was definitely more smoke using the tube.
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Administrator
- May 2014
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- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- a couple BBQ Dragons
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.
- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
EdF brings up a good point too, it may not be 100% of the problem but it surely plays some part. I call it BSO (BBQ Sensory Overload) and Spinaker calls it TSI (Total Smoke Immersion)-- the lack of sensitivity to or desire for the smoke flavor at dinner when you've been smoking all day.
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Originally posted by Huskee View PostEdF brings up a good point too, it may not be 100% of the problem but it surely plays some part. I call it BSO (BBQ Sensory Overload) and Spinaker calls it TSI (Total Smoke Immersion)-- the lack of sensitivity to or desire for the smoke flavor at dinner when you've been smoking all day.
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Originally posted by JCGrill View PostOr maybe beef just masks the smoke to your palate? Do you have the same problem with other beef? Beef ribs or chuck roast?
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