WareZdaBeef
is Blowin Smoke!
- Joined
- Feb 25, 2012
- Location
- PA
Let me start by saying, yes smoke ring does not make meat taste any better or worse (well maybe to an extent) but it does make it look better, and when you are happy with taste, why not go for looks right?
Anyway, one thing i have noticed when putting on a nice layered rub to build a nice bark, i am sacrificing a nice smoke ring. If i go all natural with a simple S&P I get a great dark red ring but barely any bark. My theory behind this is the rub is preventing the ring from penetrating into the meat the same way leaving a thick fat cap prevents it.
Now i have from time to time came across pics of briskets with that nice dark red ring and what i would consider a thick bark.
So am i wrong in my theory, or is there some "trickery" at play here?
This image is what really caught my eye:
Anyway, one thing i have noticed when putting on a nice layered rub to build a nice bark, i am sacrificing a nice smoke ring. If i go all natural with a simple S&P I get a great dark red ring but barely any bark. My theory behind this is the rub is preventing the ring from penetrating into the meat the same way leaving a thick fat cap prevents it.
Now i have from time to time came across pics of briskets with that nice dark red ring and what i would consider a thick bark.
So am i wrong in my theory, or is there some "trickery" at play here?
This image is what really caught my eye:
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