Better Smoke Ring

When they start judging smoke ring, you have some pi$$ poor judges, but I know what you mean. I usually put on the racks in the middle slots and then use the smoke setting for about five hours (or until I get tired and ready to go to bed). Then I kick it up to the "notch" (that click above 180˚}.

That's based on the type of controller I have. Basicaly the smoke ring comes from a smoldering or inefficient burn.

We usually never have any problems with smoke rings on briskets. Try running your FEC for 4-6 hours in the beginning at 150-160 then bumping it up. This seems to work for us.

Thanks for your advice. What kind of wood pellets do you use? Does it matter which rack you place the brisket on?

We have been using Fast Eddy hickory pellets for a while now. And the briskets usually go on the two middle shelfs.

Keep in mind too, if you put a heavy coat of rub on the outside, it might impact the penetration.

And the "brand" of pellets may matter. Some claim better success with 100% pellets (not blended) but I don't have that problem with the blended I use.

ANd throw some cherry in there for color, works for me.

Excellent points, Smokin!

Thank's for the advice. I am cooking brisket for 150 people this Friday and will try starting the smoker a little cooler for the first 4 or 5 hours and see what that does.

As articles on this subject indicate, a smoke ring is a combination of nitrogen, oxygen, moisture, and myoglobin. the use of high temperature combustion to produce nitrogen dioxide along with the moisture and myoglobin in the meats will produce nitrous acid which creates the smoke ring. A smoldering fire without flame will not produce as much nitrogen dioxide as a hot wood fire.

The conditions that help contribute to the development of a smoke ring are slow cooking and smoking over several hours allowing time for the nitrogen dioxide to be absorbed into, and interact with the meat pigment. As nitrogen dioxide is water soluble, maintaining a moist meat surface allows more absorption than a dry surface. To facilitate this phenomenon, marinating the product or using a water pan or burning green wood (added benefit, green wood produces more nitrogen dioxide) or soaked chips helps maintain the humidity level in the smoker. As we all know, don't open the door, this lets out the heat and mositure, causes a temperature spike and increases cooking time.