The real smoke ring thread

T

TheFied

2,500+ Posts
I smoked a brisket for the 1st time a few weeks ago and had a nice smoke ring on it. I used mesquite logs in the process. It turned out great.

I recently had some brisket from a place here in town that had no smoke ring at all. The brisket was alright. No smoke flavor at all. Does a smoke ring ensure that it will have a good smoky flavor? If a brisket is done via gas (which some bbq joints in town do), will it not have a smoke ring?
 
It might have a "dark ring" from the heating process, but NO, no 'smoke' ring & hence the lack of flavor.

When I see electric smokers I just want to go off on them all Jesus v Money Changers style.

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I recently had some brisket from a place here in town that had no smoke ring at all. The brisket was alright. No smoke flavor at all. Does a smoke ring ensure that it will have a good smoky flavor? If a brisket is done via gas (which some bbq joints in town do), will it not have a smoke ring?

A smoke ring does mean that it was cooked at low temperature with smoke, but the absense of a smoke ring does not necessarily mean that it wasn't. For some reason electric smokers don't convert wood to charcoal and produce as much NO2, which is what causes the ring. You still get the smoke flavor, but just no ring. If I am cooking a brisket and won't be around to tend, I use an electric smoker. It tastes fine, but won't produce a smoke ring unless I also put some charcoal in the wood box. It seems that this problem doesn't happen with propane powered smokers.
 
My dad has an electric water cooker (barrel type) that he uses to smoke briskets. But he usually soaks some mesquite or hickory chunks in water and then throws them on the electric heater element. I have never paid attention to the smoke ring before but will the next time he does it.
 
geocities?


relying on geocities for scientific info is like relying on aol for supercomputer info.


FAIL DUDE EPIC FAIL.
 
Well I was trying to play nice. Carbon monoxide is used for meat packing to keep it looking fresh and has absolutely nothing to do with the smoke ring in a brisket (or any meat). It simply provides a pinkish tint to uncooked meat. Hell, read your own Wikipedia article or the attached USA Today article (or 100 other ones I could post). The smoke ring is caused by nitrates and believe it or not, nitrates are the result of a nitrogen and oxygen mix.

www.usatoday.com/news/health/2006-02-21-carbon-monoxide-meat_x.htm
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jelly why try to have a serious discussion with someone who has never had a positive, meaningful, or informative post?
 
"jelly why try to have a serious discussion with someone who has never had a positive, meaningful, or informative post? "

What really makes me laugh is that he criticizes my source (of course I could post hundreds of others, its basic chemistry), then uses freakin Wikipedia as a counter source, and it doesn’t even support his contention. I would have ignored it if wasn’t for the “EPIC FAIL” in his last post.
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Jelly & Gak, after reading that article, I remembered the "secret" that a friend of mine who is a serious brisket guy told me... he said that his secret is that he rubs "curing salt" on the brisket and leaves it for like 5-10 minutes and then washes it off. This is before applying the rub.

He said that is the best way to ensure a great smoke ring.

After reading that article, it makes sense. That article mentions how curing meats turns it pink (hot dog, bologna...). My friend's application of curing salt makes sense now. I wonder if that is in part helps to get the thick smoke ring.

I have only smoked a brisket once (about a month ago). It was a long process (ran low on logs and had to use mesquite chips for more smoke and charcoal for the heat after running out of logs). I smoked it for 20 hours since I barely had it at 200deg and many times more like 180. But I was able to get it to an internal temp in the brisket of 180 (180-185 was my goal). Took it out and wrapped it in more foil (after about 7 hours, I wrapped the brisket in foil originally). And wrapped it in a couple of cheap gym towels and put it in my cooler. Took it out after 1-2 hours and cut off the fat cap and was amazed to see the smoke ring. It was like looking at art. Right then and there, I realized my hours of smoking was worth it. And the brisket turned out amazing. It was the last meal that my wife and I shared with her father (who passed away from a massive heart attack suddenly 2 weeks later). It was the last time we saw him alive actually. I won't forget my 1st brisket experience.
 
Making a smoke ring on a brisket is easy - smoking a tender brisket - that is damn hard!!

Gas/electric works for chicken but beef needs wood
 
My dad is a rancher who works all the damn time so he doesn't have all day to sit around smoking a brisket all day. He does make an oven brisket that most people think is smoked. He rubs his with a little curing salt and rub, puts a few drops of liquid smoke in with the pan and then finishes it on the pit for an hour or so after he comes in from the days activities.

It has a decent smoke ring and is very tender and very edible.

I, however, am a lazy **** and like to smoke mine for 18 hours or so will sitting on my *** getting drunk.
 
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