Reply to "Smoke Ring -- the real story"

Former Member

CBEAR,
I donï¿½t see why you couldnï¿½t replace some of the salt in your rub with Tender Quick. Keep in mind that TQ contains sugar and its granularity is much finer than table salt, so it wonï¿½t be a direct 1:1 salt replacement. You will have to experiment with the quantities since too much will make your brisket corned beef looking; red all the way through.

When I have cooked briskets in my offset rig, I get the smoke ring only on the non-fatty side. Sometimes the fat is very thin on parts of the flat and Iï¿½ll get a some smoke ring development, but itï¿½s mostly on one side. This is also true when using Tender Quick, however, I have only tried this a few times. Perhaps my concentration of TQ, or curing time, was insufficient to penetrate the fat layer.

6/20/021:31 PM

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