Nice looking smoke ring! Great brisket eluded me for quite some time. And I've discovered that the biggest factor is starting with a quality piece of meat. My local Costco sells prime packers for $3.49 a pound. That's cheaper than I can get a choice flat at the supermarket.
It's also...
RO water is an easy way to mirror city water profiles for different styles of beer. I get it out of the machines near me for $1 per 5 gallons. And doubt it would be cost effective to buy a system large enough and maintain it for that price.
Personally, I'd use PBW with or without an infected beer just as I use soap to clean my dishes. Your sanitizer is not substitute for a cleaner. Just my opinion!
There are many interesting comments on this thread. I've used used US-05 many times without noticing any off-flavors whatsoever. It makes me wonder if my palate is just less discriminating than others here. :drunk:
I'm curious how this turned out. It reminds me of the pork chop beer thread a few years ago. He never reported back, so I have to assume it killed him.
But seriously, I have successfully made a bacon beer by simply smoking my 2-row with hickory.