I Am a new 150 user. Been tring to get a pink ring on ribs and brisket. I haven't made it yet.
I have been using Koser Salt for an hour to two hours and then wipe it off.
Please give me some advice.
Thanks,
David
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Use your same technique but use Morton Tender Quick. If you do a search on "smoke ring" you'll find that this has been discussed at length many times.
Howdy
I assume you are aware that the smokering is actually a nitrate/nitrite reaction in the meat.
I would suggest that you go to search at the top of the page,but I got hundreds of posts.
There are a couple of approaches.
You could add a couple pieces of charcoal to your woodbox.
You could leave some partially burned wood[charcoal]from the last cook.
You could actually begin to cure the meat ,by coating it with TenderQuick for a few moments and then rinsing it well.
Some folks do this on large cuts of meat,i.e. briskets,butts,large roasts.
Ribs would be iffy,as the small meat to bone ratio.
A forum member,Joe Ames,is a good place to ask about this and order ingredients.
Joe Ames
Caution should be exercised,as you could wind up cured-like pink ham.
Hope this helps a little.
I assume you are aware that the smokering is actually a nitrate/nitrite reaction in the meat.
I would suggest that you go to search at the top of the page,but I got hundreds of posts.
There are a couple of approaches.
You could add a couple pieces of charcoal to your woodbox.
You could leave some partially burned wood[charcoal]from the last cook.
You could actually begin to cure the meat ,by coating it with TenderQuick for a few moments and then rinsing it well.
Some folks do this on large cuts of meat,i.e. briskets,butts,large roasts.
Ribs would be iffy,as the small meat to bone ratio.
A forum member,Joe Ames,is a good place to ask about this and order ingredients.
Joe Ames
Caution should be exercised,as you could wind up cured-like pink ham.
Hope this helps a little.
Tom, any thoughts on what would happen if you added a little TQ to your rub? Assuming, of course, that you don't let the rub sit too long on the meat. I might try it on the briskets and butts I'm smoking next week--I'm not very impressed with the "briquette or two" technique.
I did some experimenting with the TQ in the rub,a few years ago.
I didn't do enough of it to figure out the amounts and the timing,but you can get some results.
Since you are doing it for home,try it in varying amounts and check your results.
Can't hurt.
I didn't do enough of it to figure out the amounts and the timing,but you can get some results.
Since you are doing it for home,try it in varying amounts and check your results.
Can't hurt.
I tried it once, replacing some of the salt in the rub with TQ and I put on some chicken pieces. It turned out well and imparted a nice "nitrate ring". But I haven't tried it since now that I've settled into a groove. But I'll play with it next week--I've got another big cook planned for 120 people--and I'll report back.
I searched for this very thing the other night, and after going through dozens of posts I found the "smoke ring test" posted by Smokin' a while back. Search for his user ID, 005, and you'll find it complete with pictures.
Used a piece of briquette in the wood box. Got a little ring. Went looking for the TQ in two supermarkets today and came up empty. Where can you purchase TQ?
With your help our customers are liking the Q.
Thanks Everyone,
David
With your help our customers are liking the Q.
Thanks Everyone,
David
Wal-Mart.
Apparently only the Super Wal-Marts
Also, go to Joe's Place, he frequents the forum:
The Ingredient Store
Warning about using TQ to make a ring. It will change the taste of what you're doing. Give me two briskets, one with TQ and I can taste it. But that's me.
You can also add more charcoal, not just one piece.
The Ingredient Store
Warning about using TQ to make a ring. It will change the taste of what you're doing. Give me two briskets, one with TQ and I can taste it. But that's me.
You can also add more charcoal, not just one piece.