I don't wrap and smoke the whole time, but yeah once you wrap there is no reason to keep the smoke rolling.
Or a little crushed celery seed or celery salt in the rub or cure #1 will do the trick.....I know a lot of people that do this seeing that it's just for show anyways.100% Best Answer!
You need Wet Meat, Low Temps (200°F), for a Long Time (4-5 hours) and Lots of NO/CO generated by Burning Wood or Charcoal Briquettes, not Lump! An AMNPS or Cold Smoke Attachment does not generate sufficient NO/CO to get more than a surface mahogany coloring.
The NO/CO mixes with moisture, to penetrate the meat. Keeping the meat wet prolongs the penetration. A Low Temp slows the Myoglobin from denaturing, cooking too fast, so they can still react with the gasses.
That's it. Some have gotten marginal results by Burning 2 Charcoal Briquettes in a pan in the MES Cabinet. YMMV...JJ
Or a little crushed celery seed salt in the rub or cure #1 will do the trick.....I know a lot of people that do this seeing that it's just for show anyways.
Interesting. I use Celery Seed and Flakes in my rub but never noticed any ring. I will have to specifically look next time...JJ
I've done it in an elec. oven to fake the smoke ring on brisket, and chuck roast many times.Thanks. I would have liked to see the test done in an Electric Smoker...JJ
Cure #1 meansCuring Agent #1 or Prague Powder #1...it's 1/16 sodium nitrite and the remainder table salt (with pink coloring, since it is a bit hazardous). Simple heating will turn NaNO2 into NO...that's what's giving the smoke ring. Yes, it's a bit cheating but so is Wright's Liquid Smoke...and I have a big bottle of that too!... or celery salt in the rub or cure #1 will do the trick....