Food Smokers and Smoking Tips/Tricks/Techniques

It turned out well. I pulled it at around 145, wrapped for 1/2 hour, then sliced it in 1/4 slices.

 

Traeger sliders.....

 

I just ate a few slices, good.

 

Great ring, how much wood and what kind? I'm not happy with my smoke rings.

 

Two small chunks of apple and cherry, 1/2 cup chips of each, then kbb and a handful of lump coal.

 

Hmm... Maybe it's the time. Smoke the whole cook? I usually Peter out about halfway through. I use total of 8 ounces or so, but I never get a ring with my WSM.

 

Remember, a smoke ring has zero to do with smoke.

 

Brisket just went on the smoker, can't wait for tomorrow

 

Nope, first hour on this one, other than from the kbb.

 

I'm about to put on almost 35lbs of Boston butts for tomorrow.

 

I normally do pork, but decided to try some brisket.

 

What does it have to do with?

 

Myoglobin.

http://amazingribs.com/tips_and_technique/mythbusting_the_smoke_ring.html

 

Will read. Thanks.

 

My understanding, is low and slow, and spritz the meat to keep it cool for bigger rings.

 

The interaction of myoglobin and nitric oxide and carbon monoxide. A smoke ring is nice looking but offers zero in the way of flavor. You can easily put a "smoke ring" on meat in the oven, having never seen fire or smoke.

 

Keeping cool is a huge part. Not letting your meat sit out before placing on your smoker (keeping it cold longer) also helps.

 

I never let my meat sit out ! That loin was 37 deg when I put it on the smoker yesterday.