I hear alot of talk about smoke ring. I've seen alot of food, and pix thereof that show a thin band of red to pink around the edge, and have even read articles that say that it maxes out @ about 1/2"
I learned to cook Q through trial and error along with input from pro's and old time amateur. No one ever told me that you were only supposed to get a "ring" and I always thought the idea was to try to get complete smoke penetration to where the meat is pink clear through. Most of the time I achieve that with ribs, brisket, the whole flat, but never the entire point.
Does anyone cook for penetration as opposed to ring? If so, what tricks do you know for deeper penetration? (oops, I guess I left that one wide open)
Season's Smokings,
Tim
I learned to cook Q through trial and error along with input from pro's and old time amateur. No one ever told me that you were only supposed to get a "ring" and I always thought the idea was to try to get complete smoke penetration to where the meat is pink clear through. Most of the time I achieve that with ribs, brisket, the whole flat, but never the entire point.
Does anyone cook for penetration as opposed to ring? If so, what tricks do you know for deeper penetration? (oops, I guess I left that one wide open)
Season's Smokings,
Tim