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Finally got that smoke ring on my brisket after trying a new method
I used a simple salt and pepper rub and kept the temp steady for hours to get a good smoke ring. Some pitmasters say you need to add wood chunks early, while others think wrapping the meat later is key. My small win has me wondering which step really makes the ring pop. What's your view on the best way to get a solid smoke ring?
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raym236d ago
You mentioned wondering which step makes the ring pop, and honestly I see it a bit different. That smoke ring is mostly just science, nitrites from the smoke reacting with the meat early on. Chasing a perfect ring can make you focus on the wrong thing, like how it looks over how it tastes. A good bark and tender meat matter way more than a pink line, in my view.
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rayb826d ago
Wait, @raym23, if it's just science, does a bigger ring mean more flavor?
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