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posted June 08, 2002 08:34 AM
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I'm in the process of working on my first article for the CS Online newsletter.
I have three brisket flats in the fridge and I'm going to do a little "smokin okie" test to show the true cause of a smoke ring.
Here's my plan. If you have any questions, would love to hear them so I can include questions & answers in the article.
1. Smoke a straight flat, normal rub, in a CS (it won't show a smoke ring).
2. Smoke a flat with curing salt applies (the salt will "cure" the outside and create a smoke ring).
3. Smoke a flat with Lump Charcoal added into the fire box (has natural Nitrates which will create the smoke ring.)
Or, 4., get a Brinkman.
3/8 inch smoke ring, derived from smoke, not additives, guaranteed.
Oh, well, I'm here all alone. So lonely...
