Q: Dr. BBQ,
How can I be sure to obtain a “smoke ring” on smoked meat? What makes it appear—low smoke first, more smoke first, or …? Is there a scientific approach, which should work every time, or is it a “sometime” thing?
Thanks for your help,
A: Hi Gary,
Smoke ring is the result of a chemical reaction between the nitrite is smoke and the protein in meat. It ceases at 120 to 140°F so to enhance it try putting your meat in the pit while as cold as possible. You can also cheat a little and use Tender Quick in small quantities. Just sprinkle a little on and in 10 minutes wash it off. It’s made by Morton and should be available in the canning section.