| Banner advertisements by bbqads.com |
| Banner advertisements by bbqads.com |
In Reply to: Butt/Brisket posted by Lynn's BBQ on May 12, 2008 at 12:28:15:
The smoke ring developesthrough a chemical reaction from smoke and the meat while the meat is under I think somewhere around 140 degrees. I cook on charcoal and add one large chunck of hickory and get a very nice smoke ring. I wouldn't worry too much about a smoke ring as it is really no way to judge a brisket, and is specificly said to avoid using it in the appearance score anyway. Focus on the taste and tenderness, and don't even worry about the ring.
Rooster