no smoke ring

Melon bros. catering · 11-04-2009, 07:22 PM

I smoked a fattie last night. it was on there for about 3.5 hours and temped out at 170. brought it inside, cut it in half, and there was no smoke ring. I did the minion method with the coals, about 7 pounds, had 3 large chunks of apple wood mixed in, saw smoke coming from the UDS. But there was no smoke ring, plus it tasted nasty. i threw it away it was so bad, and im a fat kid i eat most anything. it was off brand sausage, so that explains the taste, but the smoke ring? any thoughts or .02 is appreciated.
thanks
mike

BobBrisket · 11-04-2009, 07:24 PM

Looks like you wrapped it in bacon. I'm guessing the bacon kept the smoke from the sausage and kept the ring from forming. Well, only thing to do know is make another one!

bigabyte · 11-04-2009, 07:49 PM

Maybe it wasn't really meat?

mbshop · 11-04-2009, 08:19 PM

did you have a rub on it ?

Psyco Realm · 11-04-2009, 08:35 PM

go low n slow. using water and place meat on the grill at room temp in leiu out of the frige works better.

11-04-2009, 07:22 PM	#1
Melon bros. catering Got Wood. Join Date: 07-13-09 Location: Omaha, NE	no smoke ring I smoked a fattie last night. it was on there for about 3.5 hours and temped out at 170. brought it inside, cut it in half, and there was no smoke ring. I did the minion method with the coals, about 7 pounds, had 3 large chunks of apple wood mixed in, saw smoke coming from the UDS. But there was no smoke ring, plus it tasted nasty. i threw it away it was so bad, and im a fat kid i eat most anything. it was off brand sausage, so that explains the taste, but the smoke ring? any thoughts or .02 is appreciated. thanks mike __________________ UDS

11-04-2009, 07:24 PM	#2
BobBrisket Moderator Join Date: 12-11-07 Location: El Paso, TX Name/Nickname : Bob	Looks like you wrapped it in bacon. I'm guessing the bacon kept the smoke from the sausage and kept the ring from forming. Well, only thing to do know is make another one! __________________ PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP

11-04-2009, 07:49 PM	#3
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Maybe it wasn't really meat? __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

11-04-2009, 08:19 PM	#4
mbshop Babbling Farker Join Date: 06-24-07 Location: visalia, ca	did you have a rub on it ? __________________ george spam, can't live without it

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11-04-2009, 08:35 PM	#5
Psyco Realm On the road to being a farker Join Date: 07-11-09 Location: temple city, CA	go low n slow. using water and place meat on the grill at room temp in leiu out of the frige works better.