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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 07-19-2009, 10:35 PM   #1
Porchpup
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Default Thirdeye's Smoke Ring Experiment

Thought I'd give it a try. A little bitty 2 lb flat that the Wife brought home.
Sprinkled it with Tender Quick, few drops of water to make paste and let it set for 30 minutes.



Then I gave it a good rinsing and back in the frig for a hour.
Nothing but a salt, pepper and cayenne rub.



Fired up the WSM using cold water in the pan and only 7 lit coals to keep the temps down as long as possible.
I was able to keep the internal temp below 140 for almost 2 hours.
I decided to go low and slow instead of fast and hot. After 3 hours I just had to look.
At this point the internal temp was 158 and didn't move for 4 hours. In fact it dropped to 154 before it begin to rise again.



I have always cooked whole packers so I didn't think this little fellow would take too long.
Never did I expect it to take almost 10 hours. That is 5 hours a pound.
After 1 hour resting in foil you see it is is no bigger than a large steak at this point but has a great bark and smells wonderful.



Now how is that for a smoke ring? A few slices of this is going to work tomorrow for bragging rights.





Good smoke taste, very good texture but a little dry. I expected that with the amount of time on the smoker and can be easily fixed.
Great post thirdeye! I didn't expect this one to take so long but is was a great experiment.
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Old 07-19-2009, 11:35 PM   #2
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I cook briskets on a CS so when I want a smoke ring.. I add a piece of charcoal or as you did use curing salt to create the elusive smoke ring.
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Old 07-19-2009, 11:50 PM   #3
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If it taste as good as it looks it was worth the time! Nice!
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Old 07-20-2009, 12:09 AM   #4
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Lord you cooked that one backwards. Looks cooked in the middle and raw around the outer edges. LOL.
So are you a firm believer in TQ?
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Old 07-20-2009, 05:52 AM   #5
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Wow i have never seen a ring like that
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Old 07-20-2009, 06:26 AM   #6
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You sure that smoke rings not magic marker? Just jokin. Nice work and thanks for the experiment.
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Old 07-20-2009, 08:54 AM   #7
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Maybe that's only a 2 pound brisket, but you got a 14 pound ring on it.
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Old 07-20-2009, 08:55 AM   #8
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And that my friends, is exactly why they say to ignore the "smoke" ring when judging.
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Old 07-20-2009, 09:39 AM   #9
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Great thread!

Quote:
Originally Posted by HHpepper View Post
Lord you cooked that one backwards. Looks cooked in the middle and raw around the outer edges. LOL.
Too funny!!!

Quote:
Originally Posted by HeSmellsLikeSmoke View Post
And that my friends, is exactly why they say to ignore the "smoke" ring when judging.
Kinda makes you think though....
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Old 07-20-2009, 09:59 AM   #10
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Thanks for the info and nice pic's
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Old 07-20-2009, 11:07 AM   #11
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And it is a classic TQ smoke ring!
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Old 07-20-2009, 11:36 AM   #12
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Nice ring. I saw one like that at a comp recently and wondered how they got it so thick; now I know.
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Old 07-20-2009, 11:42 AM   #13
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WOW!!!
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Old 07-20-2009, 09:17 PM   #14
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Quote:
Originally Posted by HeSmellsLikeSmoke View Post
And that my friends, is exactly why they say to ignore the "smoke" ring when judging.
And that is an excellent point. I only did this as a test to see if I could improve my technique and to see if it really would work.

As a side note: I have a vehicle that I've spent tons of time and money on the audio system. It competes in a "Sound Quality" class.
Without getting too technical is all about how well it reproduces the original recording and stages the band on the dash.
The other third of the score is "Show". Nothing to do with how good it sounds but how good it looks and how flashy it is.
With that said I think taste should be the only concern but, nothing wrong with adding a little flash.
It only encourages me put forth a little more attention to detail in the future.

Thanks everybody for the comments and again thanks thirdeye.
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