Where'd the smoke ring go?

Discussion in 'General Discussion' started by mknese, Aug 1, 2016.

  1. mknese

    mknese Newbie

    I smoked a brisket yesterday and there was hardly any smoke ring. Any thoughts why?
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Smoked it On What and what kind of Fuel? We could use some more detail on your prep and procedure...JJ
  3. mknese

    mknese Newbie

    On a UDS with a mix of lump charcoal and pecan wood. It was injected, Tatonka rub, then Earl Gray rub. Smoked at 225 for 4 hours to 165*. Wrapped it in foil and put it back on to 197*.
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Was the Injection and both rubs part of your typical procedure? Best guess would be one or a combination of those inhibited the Ring formation...JJ
    Last edited: Aug 1, 2016
  5. mknese

    mknese Newbie

    That's what I was thinking. This is a new method.
  6. ammaturesmoker

    ammaturesmoker Smoking Fanatic

    you know what......I have had tri-tips do this to me. I can have 5 or 6 in a smoker with all having the same seasoning and same fire and smoke yet there will be one with no ring and the rest all have it. It is just the way it is relating to that particular cows tissues. 
  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I also have noticed with just pecan that the smoke ring on beef is very minimal. When I use a mixture of pecan and cherry or pecan and kiawe the smoke ring is more pronounced. Ireally don't care if there's a smoke ring or not, as long as the flavor is there.
  8. ammaturesmoker

    ammaturesmoker Smoking Fanatic

    Cherry on beef huh.....I made that mistake once by using nothing but cherry. Was bad.....very very bad!!
  9. hardcookin

    hardcookin Master of the Pit

    I smoke with cherry pretty much all the time and have never had any problems.
    Cherry seems to give a decent smoke ring with brisket. And gives a milder smoke flavor than hickory.

    I did use pecan in an old UDS but I don't remember how pronounced the smoke ring was if any.
    That's why I should probably be logging all my smokes.
  10. sauced

    sauced Master of the Pit

    My thoughts exactly! It's all about the taste and tenderness for me.
  11. krex1010

    krex1010 Smoke Blower

    I love cherry....on pretty much everything, beef included....what was so bad about your experience with it? what kind of cooker?
  12. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member


    I have never had anything bad about cherry. Nice mild smoke, gives an excellent color. It is one of my go to woods for everything. Never had any bad flavor or any complaints from those that have had it. [​IMG]

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