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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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06-20-2017, 11:41 AM | #1 |
is One Chatty Farker
Join Date: 02-25-12
Location: PA
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Explain this to me...
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: Last edited by WareZdaBeef; 06-20-2017 at 12:17 PM.. |
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06-20-2017, 12:20 PM | #2 |
is Blowin Smoke!
Join Date: 02-17-10
Location: San Antonio, TX
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Does this layered rub you use have salt? I layer my rubs with brisket and my base rub is on the salty side, if not some type of seasoned salt. IMO brisket can take a lot of salt. Salt helps with smoke rings, as does putting the meat on the pit straight from the fridge/cooler. What are you cooking on? Kamados and other cookers that don't use much fuel don't contribute much to a smoke ring.
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06-20-2017, 12:25 PM | #3 |
is one Smokin' Farker
Join Date: 10-15-13
Location: Central IL
Name/Nickname : Ed
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Sprinkle some Morton's tenderquick on first, then layer your rubs......you will have a nice smoke ring then!
...I'm kidding of course, but if you really want that smoke ring, that will guarantee it every time. I also agree with JS-TX, you will see more of it with saltier rubs and especially if you season over night or for a few hours prior to putting on the cooker.
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Yoder YS640 - Weber 22.5" Performer - Hunsaker DIY - XL Big Green Egg |
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06-20-2017, 12:39 PM | #4 | ||
is One Chatty Farker
Join Date: 02-25-12
Location: PA
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As far as cooking, i use KBB with wood chunks. I start the meat right out of the fridge then into the smoker at a low temp like 200F for two hours then i raise the temp up to 225-250F until probe tender. I have repeated this method dozens of times and its always the same results, nice bark=not so nice ring, nice ring= not so nice bark. |
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06-20-2017, 12:41 PM | #5 |
Babbling Farker
Join Date: 08-18-13
Location: Texas
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My bark is never very thick or set (I wrap in foil usually). I get a good pink ring every time. Did not know there was a connection between bark and smoke ring. I'm interested in reading the answers.
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I started out with nothing and I got most of it left. |
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06-20-2017, 12:45 PM | #6 | |
is One Chatty Farker
Join Date: 02-25-12
Location: PA
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Btw, this was just a recent chuck i did that as an example of great ring, not so great bark. Last edited by WareZdaBeef; 06-20-2017 at 12:52 PM.. |
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06-20-2017, 12:49 PM | #7 |
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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Here is a photo of a brisket I did over Memorial Day.
No rub. Just a S&P based seasoning. I consider this a decent bark and smoke ring.
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John |
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06-20-2017, 12:57 PM | #8 |
is Blowin Smoke!
Join Date: 02-17-10
Location: San Antonio, TX
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That isn't very hot, I don't think you are getting enough combustion. Have you tried going 225* or hotter right from the start?
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06-20-2017, 12:57 PM | #9 |
is One Chatty Farker
Join Date: 02-25-12
Location: PA
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06-20-2017, 01:00 PM | #10 | |
is One Chatty Farker
Join Date: 02-25-12
Location: PA
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Remember, the ring isnt the issue, getting both ring and bark is. And i dont have an issue with getting either, its getting them both at the same time. |
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06-20-2017, 01:07 PM | #11 |
On the road to being a farker
Join Date: 10-01-15
Location: central IL
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I'm not aware of any direct connection between bark and smoke ring. The best explanation of a smoke ring that I've seen is by Meathead on Amazing Ribs.
http://amazingribs.com/tips_and_tech...moke_ring.html But, there may be some indirect connection. Smoker type, cooking temp, mopping/basting/spritzing, wrapping, etc. will affect the smoke ring and bark in different ways. Maybe there's something else you're doing different beyond the layered rub vs. S&P? If not, maybe we can all learn something here.
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team Oui Oui Oui BBQ |
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06-20-2017, 01:12 PM | #12 | |
is One Chatty Farker
Join Date: 02-25-12
Location: PA
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06-20-2017, 01:14 PM | #13 | |
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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Explain this to me...
Quote:
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John |
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06-20-2017, 01:45 PM | #14 | |
is Blowin Smoke!
Join Date: 02-17-10
Location: San Antonio, TX
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06-20-2017, 02:22 PM | #15 | |
is One Chatty Farker
Join Date: 02-25-12
Location: PA
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btw, I have used tubinado in layered rubs, I suppose next time i will try a more coarse rub. I am thinking i may be adding too much finer spices that are creating a barrier that smoke can't get through. (well nitrate gases or w/e) Last edited by WareZdaBeef; 06-20-2017 at 02:29 PM.. |
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