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Reply to "How can I improve Red Smoke ring on Brisket ???"

Agree with Lonzinomaker and Idahomike. The "smoke ring" is not an indicator of anything except more wood, or maybe charcoal, on the smoke. It is just cosmetic and doesn't affect flavor, in my opinion. Some put a few chunks of charcoal in with the wood chunks. For me, if it tastes good, that's success. I've never worried about it. Try reading https://www.thespruceeats.com/...ue-smoke-ring-333612 By all means, avoid using nitrate or nitrite cures if you can.

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