Nitrate and Nitrite ?????

Oh, I could go on and on about people who think you have to have a Smoke Ring to make good Q (they heard it once, years ago, and now it's an urban legend). Tell them the Texas BB Society doesn't allow judging of smoke rings in their contests.

Okay, have you tried adding some charcoal (really) to your smoker. Just a chunk and see what happens. That's the recommended way of doing it in a CS to get the nitrites going.

I've got a bunch of info about Nitrates/Nitrites, let me look it up.

There was a feller here in OKC who brined/cured his Briskets to give them a smoke ring. He got a consistent 1/2". First time I went in his restaurant, I looked and saw he had 2 200's CS's going. I asked him "hey, did you brine your brisket or cure it..." He gave me a sheepish look like I was letting the secret out. Took one taste and handed him back my plate. Tasted like pastrami, not brisket. Oh, and he's now out of business...

Try some charcoal and see if that helps.

If you're really wanting some specifics, maybe Stuart will stop by, or some other Pro-CS'ers with their input. I'd give a call to Stuart for some info (and then post it here).

When I see him at the fair, if he hasn't posted, I'll ask (next week).

Sounds like you cook a lot with you CS, make sure you stop by often and give us your input, here in the Pro's and the regular forums.
Smokin'

I will never get what the smoke ring thing is about. I think Smokin' has nailed it, it has become an urban legend. He's right about the charcoal. I don't know the chemistry behind it, but a lump of charcoal will produce a smoke ring in a Cookshack. (At least that's my urban legend and I am sticking to it.)

Donna

Yes Smokin, at times I do cook for a few folks. What I haven't told you is I work for Southwest Airlines and a do few thing for them each year. A golf tournament in Phoenix-250, Dallas 4th of July, this year 1200. For the past two years they keep me busy from coast to coast feeding the maintaince dept every 2 months and a few other things through the year. I don't know how I would do it without my CS's. It blows people away when I show them my CS and tell them I can cook 100 lbs of brisket with 10 - 12 oz of wood. Well back to the subject, John Shiflet told me about the charcoal thing a few years back and I think I tryed it but didn't realy mess with it to much, I guess it nerver worked for me too well. I realy don't like the idea of the nitrite,nitrate thing, it just doesn't sound the right thing to do for me. I guess I'll try the charcoal and see what I can come up with. What type of charcoal do you suggest, bricketts or Lump. My spell'n ain't to good so cut me some slack. As for Donna, I'll try to find the explanation for the red ring, I'm sure I have it somewhere just need to locate it if you realy want it. I'll be back from time to time and check on ya'll, who know's what I might learn, God know's I need it.
Thank's for the time and come back.

Howdy,JR.

Joe Ames web site has a pretty good write up,if one is needed.

Nitrates/Nitrites

Sorry JR, I can't really add anything here due to the fact that my knowledge of nitrates/nitrites is next to zilch. I've just never used em.

Looks like your in good hands though on the matter

If you want a larger smokering one of the factors is that is produced until the internal temp of the meat reaches 140�.
So place the brisket on the cooker straight out of the refrig. Start your cook at lower pit temps for the first 3 hours and place a piece of charcoal in the CS as suggested.
A normal smokering will be aprox 1/4" thick, anything much larger than that is more than likely artifical.
Jim

I can't believe the response that ya'll have given me, I am impressed. I feel like I have found a whole group of new friends that have the same passion as I do, and that ain't easy to find. I plan on sticking around and soakin up some of the knowledge and experiences for the people on this forum.
I have belonged to other forums and most are great people, but the arguing and bickering that goes on is more than I could stand. If there is anyway I can help anyone with anything just let me know.
Thanks Again
JR

quote:

. If there is anyway I can help anyone with anything just let me know.

Just tell me "Why?"
i2bbq

Yes, i2bbq,
If I can I will, you can bet on it.

And that they say is what we like about the forum.

Happy to be of service. Good luck with those Texans wanting a "smoke ring".

Hey if you're in Phoenix again, let me know. Looks like I may be there on a project over the next 6 months, flying SW every week. Racking up the miles....and looking for a golf tournament. If you have another one out there, be glad to help.

Smokin'

Just wanted tell everyone that helped me with this one, THANKS !! I did a catering today at University of North Texas Homecoming, (We won ). I cooked the brisket(100 lbs) with about 8oz hickory and 4oz mesquite and 5 bricketts, it put on a ring about 1/4 in, it worked great. Thanks Again

Glad to hear about the success. The Texans will fall for anything

But you have to serve the public what they want. Did anyone "comment" about the smoke ring? they probably didn't. It's only when it's not there that they do.

Too bad you didn't schedule us for Homecoming. Go Sooners! (How about them Gators? Man, that's tough!)

And my Phoenix gig fell through, now it's on to Kansas city.