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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 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.

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