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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-25-2011, 10:04 PM   #1
45fan
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Default 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!
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Unread 04-25-2011, 10:06 PM   #2
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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.
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Unread 04-25-2011, 10:08 PM   #3
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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!
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Unread 04-25-2011, 10:09 PM   #4
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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.
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Unread 04-25-2011, 10:12 PM   #5
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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?
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Unread 04-25-2011, 10:14 PM   #6
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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.
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Unread 04-25-2011, 10:14 PM   #7
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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!
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Unread 04-25-2011, 10:16 PM   #8
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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!
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Unread 04-25-2011, 10:18 PM   #9
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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.
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Unread 04-25-2011, 10:20 PM   #10
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Here was what I ended up with...
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Unread 04-25-2011, 10:21 PM   #11
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Good stuff
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Unread 04-25-2011, 10:23 PM   #12
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Quote:
Originally Posted by 45fan View Post


Here was what I ended up with...
That's a nice looking smoke ring! What temp are you cooking at?
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Unread 04-25-2011, 10:27 PM   #13
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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.
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Unread 04-25-2011, 10:32 PM   #14
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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.
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Unread 04-25-2011, 10:37 PM   #15
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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!
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