smoke ring

V

Vic C

Guest
Can you guys give me some tips on getting a good smoke ring? I'm smoking a brisket and thought that if I put it on my extended rack to get it up higher so it sits more in the smoke that that my help. I normally get a pretty good ring but would like to see if if I can improve on what I have already done. Thank you guys for any tips.
 
Vic, there is good reason to believe that if you take your meat straight from the fridge to a smoker that is already up to temp, that you get a better ring.That last time I smoked a brisket I did this and got a full 1/4" ring, which means I will be doing this again. I hope this helps.
 
Let the brisket soak in Dales Seasoning overnight, do what CabinetMaker said, from fridge to cooker, and cook at 210-220 until at least 145* which is the temperature at which the chemical formation that causes the ring stops.

Dales is high powered soy sauced bases marinade, loaded with sodium to "open up" the brisket's pores, and the lower smoke temp will increase the time it takes to get to 145*, thereby increasing the ring (same reasoning for going from fridge to cooker)

Good luck, and post pics!!
 
willkat98 said:
Let the brisket soak in Dales Seasoning overnight, do what CabinetMaker said, from fridge to cooker, and cook at 210-220 until at least 145* which is the temperature at which the chemical formation that causes the ring stops.

Dales is high powered soy sauced bases marinade, loaded with sodium to "open up" the brisket's pores, and the lower smoke temp will increase the time it takes to get to 145*, thereby increasing the ring (same reasoning for going from fridge to cooker)

Good luck, and post pics!!
Click to expand...
Of course there's always red food coloring.:wink:
 
Cabntmkr1 said:
Vic, there is good reason to believe that if you take your meat straight from the fridge to a smoker that is already up to temp, that you get a better ring.That last time I smoked a brisket I did this and got a full 1/4" ring, which means I will be doing this again. I hope this helps.
Click to expand...

willkat98 said:
Let the brisket soak in Dales Seasoning overnight, do what CabinetMaker said, from fridge to cooker, and cook at 210-220 until at least 145* which is the temperature at which the chemical formation that causes the ring stops.

Dales is high powered soy sauced bases marinade, loaded with sodium to "open up" the brisket's pores, and the lower smoke temp will increase the time it takes to get to 145*, thereby increasing the ring (same reasoning for going from fridge to cooker)

Good luck, and post pics!!
Click to expand...
I use both the fridge to smoker and a bit of salty rub on my brisket. Beautiful smoke rings every time.
 
txschutte said:
I use both the fridge to smoker and a bit of salty rub on my brisket. Beautiful smoke rings every time.
Click to expand...

I've always had a salty rub on my briskets and always taken them straight from the frig to the smoker... I didn't know I was doing it right all along until now....:oops:
 
Rubbing/Seasoning your brisket overnight helps, especially if using about 1 tablesoon of tender quick in the rub recipe.

KCBS judging standards stress letting the smoke ring affect your scoring the appearance category (tender quick). But I'd say a lot of judges are subconsciously swayed by the smoke ring. :eusa_clap

Too bad, because if all judges don't use the same criteria, it isn't fair to the cookers. :sad: And they deserve better.
 
I typically use a homemade rub based on a commercially available either rub, or fajita seasoning. I add some of my own goodies to it, including seasoned salt, and tenderizer. Once fully rubbed down, the brisket gets wrapped again in celophane, and stuck back in the fridge overnight. I take the brisket straight from fridge to 225 degree smoker and let the smoker do its thing. I cannot recall ever getting a smoke ring less than 1/4".
 
Thanks everyone. Can you get the tenderquick at any grocery store or is it only at bbq stores? On my briskets I normally marinate in a soy based marinade. Than I will rub it down while my smoker gets up to temp. I've always felt that if I rubbed it down the night before the salt will dry it out a bit.
 
It's basically the curing salts that you're looking for, but beware that they are highly concentrated. Something like a couple TBSP per 100 pounds of meat, but this probably varies among producers, just be sure to read the label and then dilute even further since you're not looking for the curing effect.
 
Vic C said:
Thanks everyone. Can you get the tenderquick at any grocery store or is it only at bbq stores? On my briskets I normally marinate in a soy based marinade. Than I will rub it down while my smoker gets up to temp. I've always felt that if I rubbed it down the night before the salt will dry it out a bit.
Click to expand...
I can get the TenderQuick anywhere. Made by Morton, ya know, salt? I find it in the cooking spices section of the supermarket. Comes in a dark blue bag.
 
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