Brisket Smoke ring Help

[Jeffm827i]

So my buddy and I have decided to do our first local KCBS competition in a few weeks. Yesterday I did a practice Waygu brisket. It was ok, I think I might have over cooked it doing H&F. Anyway I have not ever really been able to achieve a visible smoke ring. I used Post Oak and Pecan wood. I have used different rubs including simple S&P with Garilc salt and onion powder. Still same result. Not sure if using fruit wood will help (cherry), afraid it might in part sweet to the meat which is not the flavor profile I am looking for. Any how looking for advice.

[ButtBurner]

fruit wood wont help

what kind of cooker is it?

[Scuffletown Smokers]

What kind of cooker do you use and what is your cooking process?

[pigville porkers]

I have had the same issues off and on for years also, did one Easter and ran 250-275 with apple wood and finally got a decent smoke ring

[Ron_L]

In KCBS competitions smoke ring is not a criteria for judging, so focus on nailing the taste and tenderness.

[landarc]

You say 'Hot and Fast', are you doing that for the entire cook? It is not uncommon for any cook that runs over 300°F to not have a smoke ring, or to have a minimal one. Lower your heat for the first 90 minutes or so, down around 225°F and then raise it. The smoke ring will be more noticeable.

I would note, however, that smoke rings are specifically ignored in competition judging, and I believe that for the most part, judges will ignore them. It is too well known that they can be faked. I would work much more on taste and tenderness, than on a smoke ring.

[aawa]

Originally Posted by landarc

You say 'Hot and Fast', are you doing that for the entire cook? It is not uncommon for any cook that runs over 300°F to not have a smoke ring, or to have a minimal one. Lower your heat for the first 90 minutes or so, down around 225°F and then raise it. The smoke ring will be more noticeable.

I would note, however, that smoke rings are specifically ignored in competition judging, and I believe that for the most part, judges will ignore them. It is too well known that they can be faked. I would work much more on taste and tenderness, than on a smoke ring.

^^^ This 100%

If you are competing work on what will win you the prize over what most judges won't take into account.

I cook hot and fast on my UDS and Weber kettles and I always get a very pronounced smoke ring regardless of what type of wood I use. I also start throw the meat on between 225-250 and then ramp up the heat after 45mins-1hour. I also do not wrap until the bark gets to the color I want.

[oldbill]

Originally Posted by Jeffm827i

So my buddy and I have decided to do our first local KCBS competition in a few weeks. Yesterday I did a practice Waygu brisket. It was ok, I think I might have over cooked it doing H&F. Anyway I have not ever really been able to achieve a visible smoke ring. I used Post Oak and Pecan wood. I have used different rubs including simple S&P with Garilc salt and onion powder. Still same result. Not sure if using fruit wood will help (cherry), afraid it might in part sweet to the meat which is not the flavor profile I am looking for. Any how looking for advice.

Here's an interesting article on exactly what a smoke ring is and what creates it.
http://amazingribs.com/tips_and_tech...moke_ring.html

[Piggysquealers]

meat absorbs smoke best when it is cold. The advice of starting the cook off at a lower temperature is really good.

[Fwismoker]

Again ...What is your smoker?

[Jeffm827i]

I am using a UDS.

[Jeffm827i]

Originally Posted by landarc

You say 'Hot and Fast', are you doing that for the entire cook? It is not uncommon for any cook that runs over 300°F to not have a smoke ring, or to have a minimal one. Lower your heat for the first 90 minutes or so, down around 225°F and then raise it. The smoke ring will be more noticeable.

I would note, however, that smoke rings are specifically ignored in competition judging, and I believe that for the most part, judges will ignore them. It is too well known that they can be faked. I would work much more on taste and tenderness, than on a smoke ring.

That's what I will be doing. I have Just always wondered why I have never achieved the pronounced smoke ring. Flavor and Tenderness here we come! Got some work to put in.

[landarc]

Cooked on a UDS, over lump and briquettes, wood was likely apple and pecan, started with meat cold after sitting on counter for 30 minutes. Cooker was at 225°F going in, vents opened to naturally rise to 300°F during cook. I believe this was most likely my basic rub, which is nothing special, salt, pepper, garlic and onion granules and a tiny bit of sugar.

[Fwismoker]

Originally Posted by Jeffm827i

I am using a UDS.

You should still have a great SR even going over 300*. I'm always cooking my brisket or chuckies @ 275-300 and looks like lipstick.

You can cook part way @ 225 but you'll get a cleaner fire hence better flavor going with a hotter fire vs more of a smoldering fire. Cleaner fire makes better Q and if you have wood chunks burning through early part of the cook you'll get the smoke ring.

[Swine Spectator]

Here are burnt ends from a brisket I cooked at 225 for two hours and then raised the temp to 275 until done. (Straight pecan in my offset)