I was watching a pitmaster in Memphis talk about smoke rings

He said a good ring comes from cold meat and clean smoke, not just more wood. I always thought you needed a heavy smoke to get that deep red color. Now I keep my wood chunks dry and my fire clean, and the ring looks way better. Anyone else change their method after hearing something simple like that?

2 comments

2 Comments

oliver5231mo ago

My first brisket I used way too much wood and the smoke ring was almost black. I saw that same Memphis guy on YouTube last year talking about temperature and oxygen. Started keeping my meat colder before it hits the grill and managing the air flow for a cleaner burn. The difference was crazy, like a perfect pink line instead of a sooty mess. It’s one of those simple fixes you kick yourself for not trying sooner.

kevin_bailey1mo ago

Tell me about it, @oliver523. I've cremated a few briskets myself.