Smoke Ring Question

45fan · 04-25-2011, 10:04 PM

I have only done one brisket and it turned out OK maybe a little overdone but it was still pretty good eats.

I have seen a lot of Brisket Pron on here and some have that nice pink smoke ring and some dont...

What is the trick to getting that nice ring? Mine had a small ring but not that 1/4 inch ring some of you guys get.

I aint asking for any big contest secrets but I would like to do another brisket .... if it ever stops raining!

Thanks!

Boshizzle · 04-25-2011, 10:06 PM

What kind of fuel are you using?

The smoke ring is over rated. But, charcoal seems to do better at it. It's not really about the smoke. It's about the nitrates (Nitrogen Dioxide) that the fuel produces. Personally, I prefer a thinner smoke ring.

45fan · 04-25-2011, 10:08 PM

I have a UDS so I am using charcoal and apple or hickory. I am very new at this so I dont know. I just love the look of the nice smoke ring on the brisket.

Thanks!

Boshizzle · 04-25-2011, 10:09 PM

Hmmm, how cold is the meat when you put it on? Some claim that the cooler the meat temp is when it goes on the more pronounced the smoke ring is.

Boshizzle · 04-25-2011, 10:12 PM

This smoke ring was created on a UDS using nothing but regular Kingsford charcoal and a chunk of hickory.

What kind of charcoal are you using?

TxAxeMan · 04-25-2011, 10:14 PM

Did I read somewhere on here that salt will somehow draw the nitrates in? I think someone named Donnie (funkmaster) was talking about it. I've lurked a lot, so I might be mixing my info up.

45fan · 04-25-2011, 10:14 PM

Well like I say I have done a total of (1) brisket. But I pulled it staight from the fridge and on the smoker so it was still cold. I have thought about putting the next brisket on before the smoker gets to temp? Maybe bringing the temp up slower as it smokes would help?

Thanks again!

45fan · 04-25-2011, 10:16 PM

See, that looks awesome! I am using Kingsford blue. I wonder if just over cooking mine was the problem. I had heard so many people undercooking the brisket I think I was afraid to take it off. I made sure it was "like butta" all over the thing.

Nice looking brisket there!

Boshizzle · 04-25-2011, 10:18 PM

What I do is make sure the charcoal is burning clean with clear smoke. I let the smoker come up to temp and then put the brisket on. The smoke coming from the exhaust is clear and I have no trouble getting a smoke ring.

45fan · 04-25-2011, 10:20 PM

Here was what I ended up with...

Fife · 04-25-2011, 10:21 PM

Good stuff

Boshizzle · 04-25-2011, 10:23 PM

Quote:

Originally Posted by 45fan

Here was what I ended up with...

That's a nice looking smoke ring! What temp are you cooking at?

45fan · 04-25-2011, 10:27 PM

Thanks maybe it was better than I thought? I was cooking at 325. It doesnt look as good as yours...

I will add... it was very windy that day and I was at 350 several times..so 325 - 350.

Boshizzle · 04-25-2011, 10:32 PM

Try to keep the temp down to about 275 to 290 or 225F for low and slow. The smoke ring will stop forming when the surface of the meat reaches about 140F so higher temps will reduce the time the ring has to form. You may also want to try a different rub. At higher temps, sugar will tend to melt and could be preventing the formation of the ring. Also, sea salt has natural nitrates in it and using it may help as well.

45fan · 04-25-2011, 10:37 PM

Thats Awesome Boshizzle! I really appreciate the advice!

I was trying to keep the drum at 325 that day but the wind was killing me. It was like 25 MPH gusts..kept me busy.

I really appreciate the help. I will cool it down a bit and try again!

Thanks again!

04-25-2011, 10:04 PM	#1
45fan Full Fledged Farker Join Date: 03-04-11 Location: Springfield, MO Downloads: 0 Uploads: 0	Smoke Ring Question I have only done one brisket and it turned out OK maybe a little overdone but it was still pretty good eats. I have seen a lot of Brisket Pron on here and some have that nice pink smoke ring and some dont... What is the trick to getting that nice ring? Mine had a small ring but not that 1/4 inch ring some of you guys get. I aint asking for any big contest secrets but I would like to do another brisket .... if it ever stops raining! Thanks!

04-25-2011, 10:06 PM	#2
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia Downloads: 0 Uploads: 0	What kind of fuel are you using? The smoke ring is over rated. But, charcoal seems to do better at it. It's not really about the smoke. It's about the nitrates (Nitrogen Dioxide) that the fuel produces. Personally, I prefer a thinner smoke ring. __________________ Jambo Pit - UDS - Lang 60 (Sold) 18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - Bubba Keg - #2 La Caja China Chargriller Outlaw Impeccably Accurate BLACK & RED Thermapens KCBS CBJ Operation BBQ Relief Founding Member I am Obsessive Compulsive about BBQ. Google it.

04-25-2011, 10:09 PM	#4
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia Downloads: 0 Uploads: 0	Hmmm, how cold is the meat when you put it on? Some claim that the cooler the meat temp is when it goes on the more pronounced the smoke ring is. __________________ Jambo Pit - UDS - Lang 60 (Sold) 18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - Bubba Keg - #2 La Caja China Chargriller Outlaw Impeccably Accurate BLACK & RED Thermapens KCBS CBJ Operation BBQ Relief Founding Member I am Obsessive Compulsive about BBQ. Google it.

04-25-2011, 10:12 PM	#5
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia Downloads: 0 Uploads: 0	This smoke ring was created on a UDS using nothing but regular Kingsford charcoal and a chunk of hickory. What kind of charcoal are you using? __________________ Jambo Pit - UDS - Lang 60 (Sold) 18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - Bubba Keg - #2 La Caja China Chargriller Outlaw Impeccably Accurate BLACK & RED Thermapens KCBS CBJ Operation BBQ Relief Founding Member I am Obsessive Compulsive about BBQ. Google it.

04-25-2011, 10:18 PM	#9
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia Downloads: 0 Uploads: 0	What I do is make sure the charcoal is burning clean with clear smoke. I let the smoker come up to temp and then put the brisket on. The smoke coming from the exhaust is clear and I have no trouble getting a smoke ring. __________________ Jambo Pit - UDS - Lang 60 (Sold) 18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - Bubba Keg - #2 La Caja China Chargriller Outlaw Impeccably Accurate BLACK & RED Thermapens KCBS CBJ Operation BBQ Relief Founding Member I am Obsessive Compulsive about BBQ. Google it.

04-25-2011, 10:08 PM	#3
45fan Full Fledged Farker Join Date: 03-04-11 Location: Springfield, MO Downloads: 0 Uploads: 0	I have a UDS so I am using charcoal and apple or hickory. I am very new at this so I dont know. I just love the look of the nice smoke ring on the brisket. Thanks!

04-25-2011, 10:14 PM	#6
TxAxeMan Found some matches. Join Date: 04-21-11 Location: Tahlequah, OK Downloads: 0 Uploads: 0	Did I read somewhere on here that salt will somehow draw the nitrates in? I think someone named Donnie (funkmaster) was talking about it. I've lurked a lot, so I might be mixing my info up.

04-25-2011, 10:16 PM	#8
45fan Full Fledged Farker Join Date: 03-04-11 Location: Springfield, MO Downloads: 0 Uploads: 0	See, that looks awesome! I am using Kingsford blue. I wonder if just over cooking mine was the problem. I had heard so many people undercooking the brisket I think I was afraid to take it off. I made sure it was "like butta" all over the thing. Nice looking brisket there!

04-25-2011, 10:20 PM	#10
45fan Full Fledged Farker Join Date: 03-04-11 Location: Springfield, MO Downloads: 0 Uploads: 0	Here was what I ended up with...

04-25-2011, 10:21 PM	#11
Fife On the road to being a farker Join Date: 04-10-11 Location: Jacksonville, Florida Downloads: 0 Uploads: 0	Good stuff __________________ Robert "Barney" Fife [B]Master-built Electric Smoker 40[/B]

04-25-2011, 10:27 PM	#13
45fan Full Fledged Farker Join Date: 03-04-11 Location: Springfield, MO Downloads: 0 Uploads: 0	Thanks maybe it was better than I thought? I was cooking at 325. It doesnt look as good as yours... I will add... it was very windy that day and I was at 350 several times..so 325 - 350.

04-25-2011, 10:32 PM	#14
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia Downloads: 0 Uploads: 0	Try to keep the temp down to about 275 to 290 or 225F for low and slow. The smoke ring will stop forming when the surface of the meat reaches about 140F so higher temps will reduce the time the ring has to form. You may also want to try a different rub. At higher temps, sugar will tend to melt and could be preventing the formation of the ring. Also, sea salt has natural nitrates in it and using it may help as well. __________________ Jambo Pit - UDS - Lang 60 (Sold) 18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - Bubba Keg - #2 La Caja China Chargriller Outlaw Impeccably Accurate BLACK & RED Thermapens KCBS CBJ Operation BBQ Relief Founding Member I am Obsessive Compulsive about BBQ. Google it.

04-25-2011, 10:37 PM	#15
45fan Full Fledged Farker Join Date: 03-04-11 Location: Springfield, MO Downloads: 0 Uploads: 0	Thats Awesome Boshizzle! I really appreciate the advice! I was trying to keep the drum at 325 that day but the wind was killing me. It was like 25 MPH gusts..kept me busy. I really appreciate the help. I will cool it down a bit and try again! Thanks again!

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
A stupid quick question about a wsm smoke ring?	Derek	Q-talk	28	05-28-2010 07:16 AM
smoke ring	Vic C	Q-talk	13	11-15-2007 09:08 PM
VERY sharp smoke ring edge - too much smoke?	capnamerca	Q-talk	13	10-11-2006 08:37 AM
Newbie Question: Smoke Ring	willkat98	Q-talk	11	05-11-2005 06:59 PM