Any truth to this

devious · 07-06-2010, 02:55 PM

I smoked 2 pork butts this weekend for the 4th, and while im pulling the pork my close friend says to me. If we didnt put rub on the meats we smoke we wouldnt get the smoke ring. any truth to that?

keith

chambersuac · 07-06-2010, 02:59 PM

from what I understand, it is. There have been a few really good posts on the topic in the last year - I can't tell ya exactly, but it isn't really the smoke, but the heat causing a reaction with a chemical or chemicals in the rub. I'm sure someone will post a better explanation.

chambersuac · 07-06-2010, 03:02 PM

Thirdeye posted a great post about this in this thread:
http://www.bbq-brethren.com/forum/sh...ght=smoke+ring

I was wrong, it IS the smoke, not the heat...oh well, just read the post by ThirdEye - he's the expert :)

Mister Bob · 07-06-2010, 03:04 PM

None whatsoever! The smoke ring is caused by the nitrates created by burning wood. This will even happen with a very clean burning fire with no visible smoke at all. A 'smoke' ring also can be artificially created using Morton's Tender Quick or some other tenderizer containing nitrates.

chambersuac · 07-06-2010, 03:09 PM

Like I said, there's NO truth in it at all :) Told ya more knowledgeable folk would chime in.

devious · 07-06-2010, 03:15 PM

third eyes post clears it up thanks guys

1FUNVET · 07-06-2010, 03:17 PM

No truth at all.

Ron_L · 07-06-2010, 03:39 PM

Here's a fatty with no rub at all. The smoke ring is clearly visible.

Chipper · 07-06-2010, 03:42 PM

I did a brisket last week and forgot to put rub on it until after 5 hours on the smoker. The ring was very pronounced, so there you go.

maxwell7 · 07-06-2010, 03:54 PM

Thirdeye must be the Alton Brown of the bbq forum. I hope I didn't just insult him!

TN_BBQ · 07-06-2010, 06:37 PM

what you should have done with your two butts is an experiment (one with rub and one without rub).

BluesDaddy · 07-07-2010, 09:15 AM

Quote:

Originally Posted by devious

I smoked 2 pork butts this weekend for the 4th, and while im pulling the pork my close friend says to me. If we didnt put rub on the meats we smoke we wouldnt get the smoke ring. any truth to that?

keith

Maybe you're buddy confused smoke ring with bark. The sugars in the rub help promote a nice bark, which you will not get nearly as well without a rub with some type of sugars.

Rookie'48 · 07-07-2010, 01:51 PM

Take a pork butt right out of the fridge & put it on the smoker with no rub - you'll get a very pronounced smoke ring.

Grinder10 · 07-07-2010, 03:37 PM

Quote:

Originally Posted by Rookie'48

Take a pork butt right out of the fridge & put it on the smoker with no rub - you'll get a very pronounced smoke ring.

And zero bark.

07-06-2010, 02:55 PM	#1
devious is one Smokin' Farker Join Date: 12-08-09 Location: Bellevue Nebraska	Any truth to this I smoked 2 pork butts this weekend for the 4th, and while im pulling the pork my close friend says to me. If we didnt put rub on the meats we smoke we wouldnt get the smoke ring. any truth to that? keith __________________ Big Red Kenmore gasser, Black Shirt UDS,Large BGE

07-06-2010, 02:59 PM	#2
chambersuac somebody shut me the fark up. Join Date: 04-02-09 Location: San Antonio, TX	from what I understand, it is. There have been a few really good posts on the topic in the last year - I can't tell ya exactly, but it isn't really the smoke, but the heat causing a reaction with a chemical or chemicals in the rub. I'm sure someone will post a better explanation. __________________ Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]

07-06-2010, 03:02 PM	#3
chambersuac somebody shut me the fark up. Join Date: 04-02-09 Location: San Antonio, TX	Thirdeye posted a great post about this in this thread: http://www.bbq-brethren.com/forum/sh...ght=smoke+ring I was wrong, it IS the smoke, not the heat...oh well, just read the post by ThirdEye - he's the expert :) __________________ Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]

07-06-2010, 03:04 PM	#4
Mister Bob Babbling Farker Join Date: 06-15-09 Location: Scituate, RI	None whatsoever! The smoke ring is caused by the nitrates created by burning wood. This will even happen with a very clean burning fire with no visible smoke at all. A 'smoke' ring also can be artificially created using Morton's Tender Quick or some other tenderizer containing nitrates. __________________ Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller

07-06-2010, 03:09 PM	#5
chambersuac somebody shut me the fark up. Join Date: 04-02-09 Location: San Antonio, TX	Like I said, there's NO truth in it at all :) Told ya more knowledgeable folk would chime in. __________________ Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]

07-06-2010, 03:15 PM	#6
devious is one Smokin' Farker Join Date: 12-08-09 Location: Bellevue Nebraska	third eyes post clears it up thanks guys __________________ Big Red Kenmore gasser, Black Shirt UDS,Large BGE

07-06-2010, 03:17 PM	#7
1FUNVET Babbling Farker Join Date: 04-16-09 Location: Lake Charles La	No truth at all.

07-06-2010, 03:39 PM	#8
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	Here's a fatty with no rub at all. The smoke ring is clearly visible. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

07-06-2010, 03:42 PM	#9
Chipper is one Smokin' Farker Join Date: 09-09-08 Location: Red Lion, PA	I did a brisket last week and forgot to put rub on it until after 5 hours on the smoker. The ring was very pronounced, so there you go. __________________ Backwoods- Competitor "The Twins"- 2 Large Grill Domes The "New" Twins- 2 Meadow Creek PR72G's Weber Smokey Mountain Kamado #7 [URL="http://www.redlionspicyfoods.com"]www.bigchippersbbq.com[/URL] [IMG]file:///C:/DOCUME%7E1/CHARLE%7E1/LOCALS%7E1/Temp/moz-screenshot.png[/IMG]

07-06-2010, 03:54 PM	#10
maxwell7 Full Fledged Farker Join Date: 07-07-09 Location: Centerview , M0.	Thirdeye must be the Alton Brown of the bbq forum. I hope I didn't just insult him!

07-06-2010, 06:37 PM	#11
TN_BBQ is One Chatty Farker Join Date: 06-02-08 Location: Knoxville, TN	what you should have done with your two butts is an experiment (one with rub and one without rub). __________________ Life's a party with a Backwoods Party!

07-07-2010, 01:51 PM	#13
Rookie'48 Quintessential Chatty Farker Join Date: 11-12-06 Location: Des Moines, Iowa	Take a pork butt right out of the fridge & put it on the smoker with no rub - you'll get a very pronounced smoke ring. __________________ Dave Compton KCBS MasterCBJ # 22569 Member of the 100+ Contest Club Judge Number 6 competition BBQ team Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff.