Anybody have ideas why I'm not getting that nice red smoke ring on meats with bradley smoker? Going with my old woodburning sidecar smoker I'd get this beautiful red smoke ring on meat and pork...missing something?
Help!
The below link give a short and quick answer to your question.
Why can't I get a smoke ring, while I'm smoking meat in the Bradley Smoker? (http://www.susanminor.org/forums/showthread.php?488-Answers-To-Bradley-Smoker-FAQ-s&p=779#post779)
Click on the link in the article, and that will give you one way of producing a "smoke ring" in your Bradley. Also some have had success placing some lit charcoal in the smoker.
I have found even using a charcoal or wood burners is no guarantee of producing a "smoke ring". I have a BBQ Guru Onyx, and had it over a year, yet I rarely get a smoke ring. When I do get one it is a very light pink. I've tried different brands of lump coal and charcoal, and experimented with high moisture heat and dry heat, with very little success. Though it seems the more moisture, the better my results.
I read somewhere several years ago if you put Morton's Tender Quick (about a teaspoon) in your rub then making sure it's thoroughly rubbed in the meat, you'll get a nice pink ring on your brisket
Quote from: rexster on October 14, 2012, 09:57:49 AM
I read somewhere several years ago if you put Morton's Tender Quick (about a teaspoon) in your rub then making sure it's thoroughly rubbed in the meat, you'll get a nice pink ring on your brisket
Yes! That is one of the ways to produce an artificial pink ring. That is why KCBS judges are instructed not to consider the "smoke ring" when judging the appearance of the meat.