Why no smoke ring?

[Babekyu]

Hi,

I cooked my second brisket on my 22" WSM this past Friday.  It was a 10 pound prime brisket from Costco.  It was seasoned with only coarse salt and black pepper. I used the charcoal briquettes in the picture, along with four good sized chunks of hickory.  I pulled it off at 165 degrees and wrapped it in tin foil (I did not wrap my first one, and it had a beautiful ring), adding beef broth and brown sugar to create a nice au jus. I pulled it off again at probe perfect, which was about 203 degrees.  The cook lasted about eight and a half hours, between 240 and 260 degrees.  I then wrapped it in a towel and let it rest in a cooler for almost four hours. While it turned out delicious with a beautiful bark, there was absolutely no smoke ring. I read that too much seasoning and/or wrapping it in tin foil might prevent a smoke ring, but I don't think I used too much seasoning. Can anyone comment on similar experiences, and what can I learn? 

Thank you.

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[22ket~tle]

was it good?   looks good.  was it real windy?  were the chunks smoking early in the cook?  it can also be due to the brisket itself??   add pecan or post oak chips next time ( a few chunks too ) and see if it helps. I usually get a more definitive smoke ring when I wrap in butcher paper instead of foil.


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[HoosierKettle]

I don't know. I think I've read somewhere that you get a better smoke ring if the meat goes on the grill cold right out of the fridge but not sure without googling.


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[bbqking01]

I've read that smoke adheres better to cold meat.


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[bamakettles]

If it's good, who cares?


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[Babekyu]

was it good?   looks good.  was it real windy?  were the chunks smoking early in the cook?  it can also be due to the brisket itself??   add pecan or post oak chips next time ( a few chunks too ) and see if it helps. I usually get a more definitive smoke ring when I wrap in butcher paper instead of foil.

Yes, it was delicious.  No, it wasn't very windy.  Yes, the wood chunks were placed on the inside of the minion method charcoal arrangement so the meat would get the smoke early.  I might try butcher paper next time.

Thank you.

I don't know. I think I've read somewhere that you get a better smoke ring if the meat goes on the grill cold right out of the fridge but not sure without googling.

I've read that smoke adheres better to cold meat.

Regarding the above two comments, is it acceptable to trim the brisket the night before, then season in the morning?

If it's good, who cares?

You're absolutely right!  It's just my curiosity getting the better of me I suppose.

[Foster Dahlet]

More than you ever wanted to know about smoke rings is here.  But there is a section about how to get better smoke rings on your meat.

https://amazingribs.com/more-technique-and-science/more-cooking-science/mythbusting-smoke-ring-no-smoke-necessary

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[michaelmilitello]

I'm not sure smoke ring size correlates with smoke flavor. 

I've heard it said the smoke is just another instrument in the bbq orchestra


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[Transit98]

Add a water pan - The damp warm air helps. What matters though is you enjoy the cook and the eat!


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[pbe gummi bear]

@Babekyu I also have issues with smoke ring formation and it's driving me nuts. I'm having the same issue with different charcoals, woods, rubs, and cookers. Do you rub the meat the night before? I always let my rub sit overnight and I've wondering if that prohibits my smoke ring.

[HoosierKettle]

@Babekyu I also have issues with smoke ring formation and it's driving me nuts. I'm having the same issue with different charcoals, woods, rubs, and cookers. Do you rub the meat the night before? I always let my rub sit overnight and I've wondering if that prohibits my smoke ring.

Maybe your onto something. I've never not had a smoke ring but I always season and go straight to the grill. Not on purpose. I usually don't plan far enough ahead to season the night before.


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[Foster Dahlet]

@Babekyu I also have issues with smoke ring formation and it's driving me nuts. I'm having the same issue with different charcoals, woods, rubs, and cookers. Do you rub the meat the night before? I always let my rub sit overnight and I've wondering if that prohibits my smoke ring.

Maybe your onto something. I've never not had a smoke ring but I always season and go straight to the grill. Not on purpose. I usually don't plan far enough ahead to season the night before.


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I never have an issue with smoke ring.. It's been accidental every time.  I just assumed it happens.  Also, I am on the HoosierKettle cooking plan.  I don't plan much in advance.

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[JMH]

https://amazingribs.com/more-technique-and-science/more-cooking-science/mythbusting-smoke-ring-no-smoke-necessary

Story from Amazingribs.com on the science behind smoke rings (or not) if you're into that sorta thing.  Copied from the article "...anybody who tells you that good barbecue needs a smoke ring is blowing smoke."
If it ate good, then you did good!

[bbqking01]

https://amazingribs.com/more-technique-and-science/more-cooking-science/mythbusting-smoke-ring-no-smoke-necessary

Story from Amazingribs.com on the science behind smoke rings (or not) if you're into that sorta thing.  Copied from the article "...anybody who tells you that good barbecue needs a smoke ring is blowing smoke."
If it ate good, then you did good!

mega ditto


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[Foster Dahlet]

https://amazingribs.com/more-technique-and-science/more-cooking-science/mythbusting-smoke-ring-no-smoke-necessary

Story from Amazingribs.com on the science behind smoke rings (or not) if you're into that sorta thing.  Copied from the article "...anybody who tells you that good barbecue needs a smoke ring is blowing smoke."
If it ate good, then you did good!

mega ditto



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haha.  i posted the same link yesterday....i guess this should be ditto and mega double ditto?