Finally a Smoke Ring

[Jeffm827i]

So I have worked on smoking for 9 months and yet to achieve a smoke ring on the brisket or ribs! Well today I finally achieved my goal. Used a little more wood than usual and used equal amounts of Texas Post Oak and Cherry. Made my Fathers Day!!!!

 

[Jeffm827i]

A little Dinasor bone!! First time cook and learned it was a little chewy.

 

[IamMadMan]

Congratulations on finding that elusive smoke ring...

Brisket looks great.

 

[Jason TQ]

That beef rib is huge!

 

[MilitantSquatter]

A little Dinasor bone!! First time cook and learned it was a little chewy.

Congrats...

as far as chewiness.. that seems atypical.

You may have needed to cook it longer if it was not fully tender. Treat it like a brisket.

 

[woodpelletsmoker]

I am chinese in China
Low & Slow is not popular or rare in China
But every time I do it, I get deep smoke ring.
I close the smoke exit pipe and I use a power draft.
Smoke escapes smoker from gaps on cover by forcing from blower.
Smoke is retained inside smoker

 

[Bigr314]

Very nice ring. Congrats.

 

[brandenpro]

I built a reverse flow a year ago and have never had a smoke ring problem. As long as the flavor is what am after not sure I would care. On the other hand if the ring wasn't there I would probably obsess a bit.

 

[BRBBQ]

I always get one using my UD's, hard not to unless you have a diverter or wrap with foil thru the cook :focus: But Nice either way