Great job on the smoke rings, Kurt. But let's pretend I know nothing about a brisket vacuumed sealed and stored in a freezer for almost 3 years causing a Myoglobin failure.OK, I don't anything about a brisket vacuumed sealed and stored in a freezer for almost 3 years causing a Myoglobin failure. Is this a real thing or is it an educated guess on your part? I'm really curious but I'm still not ready to grab the smoke ring in my MES carousel.
When you gave me the link to the site on how a smoke ring is formed I mentioned Pop's article on the changing color of meat. I don't know if you bookmarked it or not. When beef is processed the blood is drained and the side of beef is purple due to the lack of oxygen (deoxymyoglobin.) When it's cut into roasts/steak and exposed to air it blooms cherry red we see in the butcher's case (oxymyoglobin.) Over exposure to air over time oxidizes the meat and it turns brown because myoglobin binds oxygen to iron in the muscle (metmyoglobin.) You can vacuum seal meat at different stages within a couple of weeks and the color changes back and forth because the myoglobin can still transfer oxygen. Over time myoglobin looses it's ability to transfer oxygen. So the brisket being in the freezer for nearly three years was permanently grey not from freezer burn but from severely aged/expired myoglobin. Putting two briquettes in the chip tray doesn't leave a mark or residue. Just clean ash. It's the easiest thing to clean because you just dump it out.