Smoke Ring Info

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Kit Anderson
BBQ List

1) It is better to let the the cooking chamber stay cool
(open the lid) while the fire is ripening. That way the
cooking temp starts at ambient temp increasing smoke ring
formation. 

2) The smoke ring formation happens because of bacteria.
Once the meat gets above 140, the bacteria become inactive.
There are no pores in the meat. That myth ended with the
'searing to seal the outside myth'. If the pores close, then
how does all that moisture in the bottom of my pit get
there? I believe you get smoke penetration during the entire
cooking process but that smoke penetration is inversely
proportional to temperature.

Ace and I have corroborated on a technique to maximize the
smoke ring. Since we couldn't figure out how to profit from
it, we are giving it away. Allow the meat to come to room
temp. Then stick it in the freezer for an hour or so before
cooking. Put it on a cold pit with a hot fire. After an hour
or two at 200, bring it up to normal cooking temps.

This will maximize 'bacon on a stick' flavor. This may or
may not be desirable for all cuts of meat but it sure is
good in ribs and shoulders.

My next missive will be from the great state of Michigan. We
are leaving Maine on Saturday.

Feliz Navidad, y'all.

--
Kit
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Bigwheel
BBQ List

Best way to make a guaranteed smoke ring on a brisket..which is the only
hunk of meat where you need one...and that mainly for competition where you
got to have one despite the variables...is to lay the brisket out
flat..lean side up and let it warm up about 30 min. Coat the lean side with
a thin layer of Morton's Tender Quick...let it set 30 mins. not moving
it...then wash it off.  Rub..marinade..cook etc. in the normal manner. Will
give a nice deep smoke ring on a boiled brisket. 

bigwheel

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Kit Anderson
BBQ List
7/11/01

The smoke ring has to do with the temperature of the meat and the presense
of ash in the smoke. The rub only adds a smoke ring if there is nitrates in
it. Paprika, for instance, will not give you a smoke ring. Nitrates are
converted to nitrites by bacteria in the meat. These bond to the myoglobin
in meat giving the color of the smoke ring. Once the meat goes over 140, the
bateria become inactive. The meat also starts to sweat making it physically
harder for externally applied chemicals to enter the meat.

The smoke ring does have a flavor. That of ham. You don't notice it too much
in a brisket as it makes up a small percentage of the finished product. Put
baby backs from the fridge into a cold smoker, you will end up with a smoke
ring all the way through. Also known as bacon-on-a-stick.

--
Kit

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Tex Chambles
BBQ List
 
> Next, to get a good smoke ring, let your fire burn down for an hour or 
> more before putting meat on.  I think your better off pulling the meat 
> right out of the fridge, (pre-seasoned?) and onto the pre-heated pit. 
> Then hold the grill temp steady at 200 for 1-1/2 to 2 hours.  This (while
> the meat internal temp is <140) is when your smoke penetration (ring)
> occours.  When the meat temp moves above 140, the pores close up and smoke 
> absorbtion ceases.



