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Old 10-02-2013, 01:14 PM   #34
Damn True
Full Fledged Farker
Join Date: 07-18-13
Location: Mountain View, CA

Originally Posted by aawa View Post
There are several things that will effect the smoke ring.

* Salts/nitrates in your rub
* Time in the smoke

I have gotten plenty of good smoke rings cooking at 300+ degrees. I apply the rubs to my meats as the pit is coming up to temp and these are smoke rings I have gotten on different cuts of meat.

Good gracious that is some spectacular looking brisket. Bravo my friend!

I usually apply my rubs the night before and let it get all happy in the fridge over night. On the cook Monday I did as you describe.

Now when you say "salt & nitrates" does more of those promote a more profound smoke ring or less?
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