How are some of you getting such a good smoke ring ?

[forktender]

I smoke on a UDS with either Lump coal or Brickets , I normaly use Pecan, Apple,Lemon or Oak wood depending on what I'm smoking.

My next smoke will be a whole packer brisket I have always got decent smoke rings but no where near what I have seen on the forum.

How can I improve the look of my Que, I'm looking for that nice pink ring.

Thank you for your thoughts.

Dan

 

[pineywoods]

Are you going from fridge to smoker? Since the smoke ring stops forming at 140 degrees the longer the meat is in the smoker before that temp the better the smoke ring will be

 

[forktender]

Thank you,I think you nailed it right off the bat !

I never put two and two together, On the briskets that I did not char before going in the smoke, the smoke ring was always way more developed.

The last 2 to 3 I have done  did get a char on  them before they hit the smoke,and the smoke ring was weak at best. I think you just gave me exactly  what I was looking for.

I'm going to go from the Refer. to the smoke next time and see how things turn out

Thanks a bunch , this really had me puzzled !

Dan

 

[jirodriguez]

Just remember you want to get above 140° before 4 hrs. is up, and allow for extra time to go from fridge temps. to cooked. I usually let mine sit out while I get my smoker ready and up to temp (45-60 minutes). Gives the meat time to come up closer to room temp, but I still get a nice smoke ring.

 

[forktender]

Thanks for that !

Will do !

Dan

 

[lugnutz]

I just borrow my kids magic markers and draw it on before I snap a pic

Since I go from fridge to UDS every time, I really can't say if that is the key as I have no experience doing it the other way.  But I do put the meat on while it is very cold and when the drum is in the lower 200's. 

 

[matts]

I put a lot of red food coloring in the marinade and spritz.  It works great  

 

[pineywoods]

Just remember you want to get above 140° before 4 hrs. is up, and allow for extra time to go from fridge temps. to cooked. I usually let mine sit out while I get my smoker ready and up to temp (45-60 minutes). Gives the meat time to come up closer to room temp, but I still get a nice smoke ring.

That would be 45-60 minutes out of the 4 hours. If the brisket isn't punctured it could fall under the intact muscle rule in which case you would only need get the outer 1/2" to 140 in under 4 hours

 

[forktender]

Thanks for that ,Lug & Matt....I don't know what I would do without you guys,and all this time I though it was cherry koolaid in the rub.

 

[fourthwind]

Using wet wood will also give you a better ring, but the ring is honestly just a chemical reaction , and does not mean flavor.  IF you are getting the flavor you want, then dont worry about it.

 

[roksmith]

If all you are concerned about it the color, use tenderquick :)

 

[meateater]

I'm with Fourthwind, I use wet wood. I usually soak my chunks for two days and it makes the difference for me.

 

[forktender]

Thanks for all of the usefull tips guy's !

I know the smoke ring doesn't have anything to do with how things taste.

It just makes for nice presentation. !

Something a little extra on the plate, that says hey look I took the time to smoke this for you !

My main goal is to put out food that I am proud of is  the first thing  I look for.

So taste #1  but a nice bark and smoke ring really says hey this is awesome BBQ .

 Producing food that taste awesome and food that shows the time and effort that it takes to get that really good BBQ flavor, and food that is pleasing to the mouths and eye's of guests is all that  really counts in my book .

Thank you all for your help.

Dan

 

[meateater]

The smoke ring does have alot to do with the smokiness of the meat or veggies ie "ABT" or corn and other viddles. If not I'd stick to the fry in fat forum.

 

 

Thanks for all of the usefull tips guy's !

I know the smoke ring doesn't have anything to do with how things taste.

It just makes for nice presentation. !

Something a little extra on the plate, that says hey look I took the time to smoke this for you !

My main goal is to put out food that I am proud of is  the first thing  I look for.

So taste #1  but a nice bark and smoke ring really says hey this is awesome BBQ .

 Producing food that taste awesome and food that shows the time and effort that it takes to get that really good BBQ flavor, and food that is pleasing to the mouths and eye's of guests is all that  really counts in my book .

Thank you all for your help.

Dan

 

[jaxgatorz]

Using wet wood will also give you a better ring, but the ring is honestly just a chemical reaction , and does not mean flavor.  IF you are getting the flavor you want, then dont worry about it.

what he said ^^^^
 

 

[masterk]

I thought the ring had more to do with the rub you use.  I cant find the facts, but, I thought it was a reaction between the meat and some chemical (such as nitrogen) that made the ring.  The makeup of the rub facilitates that reaction.

 

[masterk]

After some searching, I found this post.  Read post #3

http://www.bbq-brethren.com/forum/showthread.php?t=85229  

 

[richoso1]

Definition: In the world of barbecue the smoke ring is one of the most sought after properties of smoked meats. It is believed to show that you have done a good job and properly low and slow smoked the meat in question. Is particularly prized in smoked brisket. So what is it?

A smoke ring is a pink discoloration of meat just under the surface crust (called bark). It can be just a thin line of pink or a rather thick layer. The smoke rings is caused by nitric acid building up in the surface of meat, absorbed from the surface. This nitric acid is formed when nitrogen dioxide from wood combustion in smoke mixes with water in the meat. Basically it is a chemical reaction between the smoke and the meat.

So how to do you get the best smoke ring? Opinions vary. Generally water soaked wood produces more nitrogen dioxide loaded smoke. If you really want to make sure you get a smoke ring then cheat. Coating meat with a salt tenderizer link Morton's Tender Quick, will load up the surface of the meat with nitrogen dioxide and give you a great smoke ring. Because of the prevalence of this kind of cheating, smoke rings are no longer taken into consideration in barbecue competitions.

 

[aroman]

Sorry, in advance, if this seems to be a dumb question.  When you say smoke ring stops at 140 degrees; are you refering to the temp in the smoker or the meat?

 

[fourthwind]

The smoke stops penetrating the meat when the internal temp of the meat is in the low 140's.  I will add that different woods will create a better ring than others.   slightly green peach wood full of sap will make the ring damn near red in color.   I have been accused of cheating the ring while using peach.