One thing I've noticed recently is that I can never get a smoke ring if I smoke a corned beef. Regular brisket I can get one almost every time. Now I could really care less if I get one or not, but just wondering if the corning process is what's preventing the smoke ring.
Corned beef point, no ring.
Regular brisket point with a ring.
Just curious...
Corned beef point, no ring.

Regular brisket point with a ring.

Just curious...
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