Reply to "Smoke Ring -- the real story"

Former Member

Preliminary results...the photos.<br />I'll do a writeup in the CS newsletter.<br /><br />Brisket, no Smoke ring, straight Hickory<br /><br />

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I may not show up in this photo, but the meat has a Pink Tint to it, all the way through.<br /><br />Brisket, Lump Charcoal, 3 oz. added to wood box

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I rubbed 1oz of tenderquick on brisket top, waited 10 min, here's the result. Bottom half I rubbed for 1 min.

Thickness of "ring" is 10mm<

Brisket, Tenderquick rubbed on

<br /><br />initial Conclusion:<br />Smoke Ring is indeed caused by the meat being "cured" from Nitrates/Nitrites, not from straight wood, prior to it becoming charcoal.<br />comments/questions?

6/10/022:26 PM

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