I have had my cooks hack smoker for 10+ years and love it. We cold smoke fish and cheese and also smoke beef, pork and fowl with it. When I smoke a brisket I just can't seem to produce a nice red smoke ring on the briskets.
Would appreciate any suggestions on how to get a nice smoke ring on my tasty briskets...
Thanks ,,,
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Don't worry about a smoke ring, it doesn't provide any flavor.
You can get a faux smoke ring by using some cure #1 mixed in with your rub, following the usual guidelines for amounts.
The smoke ring is caused by nitrates or nitrites, I can't remember which right now. You have to burn more wood than what is used in the Cook shack smokers to get a smoke ring. You can cheat the smoke ring by using cure #1 like LonzinomakerCS said. I would simply say that if you are happy with the way your brisket is turning out leave it alone. Do some serious research on how to use Cure #1 before you decide to use it.
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.
