How To Get A Good Smoke Ring | Barbecue Tricks

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How To Get A Good Smoke Ring

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It’s a pitmaster’s point of pride — that beautiful deep rustic red outer layer of the meat that is so tantalizing it’s considered a badge of honor… the pit masters Smoke ring. In this case red meat does not mean rare or undercooked it means roasted low and slow and smoked to perfection. So how you really get a good smoke ring? Here are a few quick tricks to perfect your pitmaster’s barbecue smoke ring – win friends, influence people and delight cookout guests.
– first A good smoke ring is actually formed as a chemical reaction its nitrogen and chemicals in wood smoke reacting with the surface of the meat. I’m not convinced the actual creation of a ring tastes any different… But it’s pretty coveted and loos great so
Here’s how to make sure you get it…

First ring likes lower temps…start extra low and slow…. When your meat tops 145 degrees bark forms and smoke ring formation that chemical reaction ends so if u want the ring ramp up slower… After that you can throw it in the oven for all that matters.

wetSecond the ring likes wet- Keep it moist with water pan or baste or sop with a mop sauce for first half of cook or again until about 145.

Trim fat as smokering will not form or penetrate fat if too thick (surprise on the bridled here it did)

Next trick is to Use wood Fire – even more so than just smoke- actual fire really helps the chemical reaction in the smoke & meat — that’s why this grill here is so spectacular for forming a great smoke ring this is a Traeger pellet cooker brand-new and I am loving it it actually uses these wood pellets and that is real wood in the fire up in little fire pot underneath the cooker to allow you to cook and a super perfect inconsistent low temperature to ramp up and really give you a good fire source… It is real wood – I’m using the hickory pellets and the flavor you get from the smoke is deep and spectacular… And I really think that’s why so many of them high and competitive barbecue pit masters use traders is because you can get a super consistent low temperature and you really get great flavor and it makes it easy and in a lot of the competition rules you have to cook with wood and these triggers pass that test because it’s really cooking with wood thankfully you get the assistant an electric fan controlling your temperature so you can sleep at night too… A link to more permission on the trigger it’s incredible grill and incredible smoker too… I said earlier you don’t necessarily taste the smoke ring with this group. Definitely taste the smoke but there are ways to kind of cheat the ring without a lot of smoke…

This is Morton’s Tenderquick – it’s a curing salt with nitrites and nitrates that you can use before cooking (in a rub – a little goes a long way – or that you can rinse off before cooking.) The whole foodies probably wont like it but it forces the chemical reaction on the surface of the meat. It’s our secret ingredient for getting a smoke ring.

… So you can use a tender quick there’s a thing called fab that is also out there and you can even take a more natural route by using celery celery salt celery juice and celery seed in your rubs and that has more naturally occurring nitrates… I actually only coded part of this tenderloin to test how effective the tender quick he is and it’s surprising that we even were even with only part of the tenderloin covered we still got a pretty consistent smoke rain although you see the difference here at the early part to cook

Just a few tricks will showcase the ring…. My precious… If u have tricks share in comments and send along a bbbq plate pic hashtag grateplate – Head over to www.barbecuetricks.com

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About Bill West

Bill West a BBQ enthusiast, Author, and Country Music aficionado in Charleston, SC. Get his BBQ Blueprint Book on Amazon: http://amzn.to/29xGMzD Follow him: http://twitter.com/BarbecueTricks http://www.youtube.com/user/BarbecueTricks http://Facebook.com/BarbecueTricks http://Facebook.com/BillWestBS

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