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


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If it's good, who cares?


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Quote from: 22ket~tle on April 11, 2021, 06:10:54 AM
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.

Quote from: HoosierKettle on April 11, 2021, 06:55:01 AM
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.

Quote from: bbqking01 on April 11, 2021, 02:08:02 PM
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?

Quote from: bamakettles on April 11, 2021, 02:58:00 PM
If it's good, who cares?

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

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


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@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.

Quote from: pbe gummi bear on April 12, 2021, 01:17:44 PM
@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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Quote from: HoosierKettle on April 12, 2021, 05:35:00 PM

Quote from: pbe gummi bear on April 12, 2021, 01:17:44 PM
@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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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!

Quote from: JMH on April 13, 2021, 07:23:16 AM
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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Quote from: bbqking01 on April 13, 2021, 08:47:55 AM

Quote from: JMH on April 13, 2021, 07:23:16 AM
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?

Alright, I can't resist...... I triple dog ditto!

Quote from: Foster Dahlet on April 12, 2021, 06:46:15 AM
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

Thank you.  That's great information!

Quote from: michaelmilitello on April 12, 2021, 09:46:59 AM
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

That's an interesting analogy.

Quote from: Transit98 on April 12, 2021, 10:42:16 AM
Add a water pan - The damp warm air helps. What matters though is you enjoy the cook and the eat!

Good point!  and yes, my water pan had plenty of water in it.

Quote from: pbe gummi bear on April 12, 2021, 01:17:44 PM
@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.

I did not season the meat the night before.  I got up at 4 am, trimmed the meat, then seasoned, all the while, preparing the WSM.

I'm trying to think of the things I did differently from my other cooks, especially my one other brisket cook where I had a decent smoke ring (found here: http://weberkettleclub.com/forums/index.php?topic=46425.0):
Different charcoal.
- I used Kingsford Professional Briquets (Briquettes?) instead of Kingsford Original Charcoal.
     -- I actually bought these by mistake.
Rubbed with coarse salt and black pepper vs. the other time where I used SPG and a Weber BBQ seasoning.
Began spritzing later in the cook.
- two and a half hours in vs. one hour (then every 30 minutes).
     -- I delayed the initial spritz to achieve a better bark.
Spritzing solution consisted of apple cider vinegar and water vs. apple cider vinegar and apple juice.
Wrapped in tin foil at 165 degrees vs. not wrapping at all.
Different quality of meat all together.
- This brisket was purchased at Costco (USDA Prime) vs. my other one that I bought at my local butcher (possibly Angus).

It honestly sounds like the reason for no smoke ring could be any of the above, or none, or something completely different!

I'm obviously over analyzing this, when in fact I shouldn't be. Like others have stated, the end result was delicious and everyone enjoyed it.  But like I stated earlier, it's my curiosity kicking in, and I'd like to be consistent. 

**To the point about the meat being cold, is it acceptable to trim the brisket and put it back in the refrigerator the night before, so all you need to do in the morning is season it?

Thank you all.

PS - Ya'll are too funny with all the dittoing, lol.

Quote from: bamakettles on April 13, 2021, 10:08:42 AM
Alright, I can't resist...... I triple dog ditto!

haha.  gotta love the Christmas Story reference.

Quote from: Babekyu on April 13, 2021, 10:16:45 AM

Quote from: Foster Dahlet on April 12, 2021, 06:46:15 AM
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

Thank you.  That's great information!

Quote from: michaelmilitello on April 12, 2021, 09:46:59 AM
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

That's an interesting analogy.

Quote from: Transit98 on April 12, 2021, 10:42:16 AM
Add a water pan - The damp warm air helps. What matters though is you enjoy the cook and the eat!

Good point!  and yes, my water pan had plenty of water in it.

Quote from: pbe gummi bear on April 12, 2021, 01:17:44 PM
@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.

I did not season the meat the night before.  I got up at 4 am, trimmed the meat, then seasoned, all the while, preparing the WSM.

I'm trying to think of the things I did differently from my other cooks, especially my one other brisket cook where I had a decent smoke ring (found here: http://weberkettleclub.com/forums/index.php?topic=46425.0):
Different charcoal.
- I used Kingsford Professional Briquets (Briquettes?) instead of Kingsford Original Charcoal.
     -- I actually bought these by mistake.
Rubbed with coarse salt and black pepper vs. the other time where I used SPG and a Weber BBQ seasoning.
Began spritzing later in the cook.
- two and a half hours in vs. one hour (then every 30 minutes).
     -- I delayed the initial spritz to achieve a better bark.
Spritzing solution consisted of apple cider vinegar and water vs. apple cider vinegar and apple juice.
Wrapped in tin foil at 165 degrees vs. not wrapping at all.
Different quality of meat all together.
- This brisket was purchased at Costco (USDA Prime) vs. my other one that I bought at my local butcher (possibly Angus).

It honestly sounds like the reason for no smoke ring could be any of the above, or none, or something completely different!

I'm obviously over analyzing this, when in fact I shouldn't be. Like others have stated, the end result was delicious and everyone enjoyed it.  But like I stated earlier, it's my curiosity kicking in, and I'd like to be consistent. 

**To the point about the meat being cold, is it acceptable to trim the brisket and put it back in the refrigerator the night before, so all you need to do in the morning is season it?

Thank you all.

PS - Ya'll are too funny with all the dittoing, lol.

Don't give up on the prime; that should not be the reason why there was no smoke ring.  Yes, you can trim and then refrigerate.  I don't spritz at all.  But, in the amazing rib article it sounds like more moisture is a good thing for more smoke adhesion.  So, maybe spritz sooner if you are going to spritz.  Wrapping in foil should not be a problem, so long as the bark is set, whatever temp you wrap at.  I assume you did the scratch test before wrapping? 

Quote from: Foster DahletI assume you did the scratch test before wrapping?

I did not!  I guess I forgot, but the bark looked 'set', and it was at my target temperature of 165 degrees (I read somewhere that 165 degrees is the temperature to wrap it). In fact, I had a piece of hickory underneath the brisket, sort of tipping it up on its side to prevent any pooling of moisture, which may have inhibited bark formation in that area.  I will remember the scratch test for next time for sure.  And I will go back to spritzing earlier.

Thank you.

sorry if I missed it but what pit temps are you cooking at ?  I have never not had a good smoke ring on a brisket - more or less sure,but always definitive.  usually shoot for 225-250   I never spritz, but do use a half full pan of water below which also acts as a drip pan and rub/scratch to make sure the bark is set before wrapping. Good Luck on the next one


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Quote from: 22ket~tle on April 13, 2021, 07:26:30 PM
sorry if I missed it but what pit temps are you cooking at ?  I have never not had a good smoke ring on a brisket - more or less sure,but always definitive.  usually shoot for 225-250   I never spritz, but do use a half full pan of water below which also acts as a drip pan and rub/scratch to make sure the bark is set before wrapping. Good Luck on the next one

My temps were mostly between 240 and 260 degrees F.  I should probably shoot for a bit lower moving forward.

Quote from: Babekyu on April 14, 2021, 03:37:57 AM

Quote from: 22ket~tle on April 13, 2021, 07:26:30 PM
sorry if I missed it but what pit temps are you cooking at ?  I have never not had a good smoke ring on a brisket - more or less sure,but always definitive.  usually shoot for 225-250   I never spritz, but do use a half full pan of water below which also acts as a drip pan and rub/scratch to make sure the bark is set before wrapping. Good Luck on the next one

My temps were mostly between 240 and 260 degrees F.  I should probably shoot for a bit lower moving forward.

I'm normally cooking between 275-300 and still get smoke ring so not sure temp is critical. I'll spritz once or twice or sometimes none.


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Maybe something in your meat prep is sealing the surface before the smoke can penetrate?
I use dry rubs or sauces/marinades but the meat is always moist while cooking. I find that even just a pump spray with apple juice, or diluted vinegar is a big help. It seems to give the smoke "something to stick to" on the meat.
(https://i.imgur.com/9Dd30mn.jpg)