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Any Help Will…Help, lol! (Pic Heavy)

So aside from painting it on, why do I have no smoke ring?  Am I poorly informed?  Do I have too high of an expectation? Do other people have some way of cheating?  I know you can use tender quick, but is that the only way?  I will detail step by step, tell me where I went wrong.

I put together a rub, real simple, nothing special.  Typical pork rub ingredients.

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Bought a bone in butt fro my local butcher.  Rinsed it, patted dry. I Made some mustard out of dark and yellow seeds, beer and AC vinegar.  I lightly coated it with the mustard.  Then I applied the rub.


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It had great color before it went on.  Put it on at midnight @ 225F with a water pan and green (fresh not dry) applewood.




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I only used the wood when I was ready to put the shoulder in. 




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I also closed the daisy wheel down pretty tight for the start of the cook to keep a good fog in the egg.




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At 150F internal temp, I foiled it.  This is a pic of it when I pulled it to wrap.




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And then @195F I took it out of the foil to crisp up the bark.


The meat was moist, it had a great flavor, the bone pulled out clean, but the smoke ring was very slight.




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Now I have also heard that freezing yo meat will give it more time to form the smoke ring, and I will try that next, but if anyone has and advice, I am willing.

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Comments

  • JeremiahJeremiah Posts: 5,143
    Doubt the freshness of the wood had anything to do with it, most say it has more to do with relative humidity.
    Slumming it in Aiken, SC. 
  • CookinbobCookinbob Posts: 1,690
    edited August 2014
    Some say the smoke ring is overrated. If the flavor is what you wanted, is the ring that important? For some reason the egg does not generate much of a ring.
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
  • bud812bud812 Posts: 1,797
    IMHO I think smoke ring is only for show.

    Not to get technical, but according to chemistry alcohol is a solution...

    Large & Small BGE

    Stockton Ca.

  • It really isn't important, I just don't get how I can't get one, especially when I tried to.
  • hapsterhapster Posts: 7,445

    It really isn't important, I just don't get how I can't get one, especially when I tried to.

    It's about being happy with the results you have vs the results you expected.
  • DMWDMW Posts: 11,106
    I was fairly certain relative humidity was the primary factor. But you are in NJ if I remember correctly, and that should be similar to PA. I got a decent smoke ring on my ribs today. :-? No idea...
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser - WSJ - BS 17" Griddle - XXL BGE
  • yzziyzzi Posts: 1,793
    Shh, if anyone asks, you had such a large smoke ring it spanned the entire piece meat. Boom!
    Dunedin, FL
  • @DMW you are correct on location, what is the relationship to the humidity?  Should I not have used the water pan?
  • Mattman3969Mattman3969 Posts: 7,636
    I think it was CenTex that said you can add a few briquettes to your lump to enhance the smoke right. It has something to do with the binders that hold the dust together. My one and only major smoke ring was on a flat that I cooked in the rain the entire cook so @dmw suggestion on humidity sounds correct.

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • DMWDMW Posts: 11,106

    @DMW you are correct on location, what is the relationship to the humidity?  Should I not have used the water pan?

    My theory was higher humidity=better smoke ring. We have relatively high humidity in the summer months. Water pan should have only helped.
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser - WSJ - BS 17" Griddle - XXL BGE
  • GalanteNate_OneEaGalanteNate_OneEa Posts: 887
    edited August 2014
    ok, well maybe next time I will sprits as well

  • XC242XC242 Posts: 1,005
    That meat looks great to me. I made a butt for my co-workers a couple weeks ago. They loved it and none of them wondered where the smoke ring was...
    LBGE (still waitin' for my free T-Shirt), DIgiQ DX2 (In Blue, cause it's the fastest), Heavy Duty Kick Ash Basket, Mc Farland, WI. :glasses:  B)
    If it wasn't for my BGE I'd have no use for my backyard...
  • If I tried to kick myself in the junk and failed, Id be pissed, lol, thats pretty much it, I thought with everything I did that there would be one, and there wasn't. 
  • hapsterhapster Posts: 7,445

    If I tried to kick myself in the junk and failed, Id be pissed, lol, thats pretty much it, I thought with everything I did that there would be one, and there wasn't. 

    :))

    Now you get it
    :)
  • Sixpack1Sixpack1 Posts: 189
    With 100% humidity in Fla. I should have a smoke ring on everything that goes in my BGE, pizza, pancakes, briskets ect...
    The Gator Nation, Central Florida
    LARGE & MINI  Life is good...
    GO GATORS!!!

  • DMWDMW Posts: 11,106
    What temp do you cook at? I tend to start really low (today ran at 215* grid for a few hours) and then ramp up a bit every few hours to meet my desired finish time. I wonder if that might have something to do with it? 

    Meathead just published a new study on smoke rings recently.

    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser - WSJ - BS 17" Griddle - XXL BGE
  • started at 0:20 @200F, 0800 235F, 1030 250F, cooked until 1830 199F internal 
  • DMWDMW Posts: 11,106
    started at 0:20 @200F, 0800 235F, 1030 250F, cooked until 1830 199F internal 
    OK, I'm back to I have no idea how to be sure to have a smoke ring. They happen when they want to...
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser - WSJ - BS 17" Griddle - XXL BGE
  • lol, I thought for sure I had it…
  • berndcrispberndcrisp Posts: 1,027
    Cosmetics: some women need them, tasty food doesn't.
    Hood Stars, Wrist Crowns and Obsession Dobs!


  • nolaeggheadnolaegghead Posts: 24,517
    Cook it for taste, not smoke ring.  If you want a smoke ring, you get an excellent ring by adding a little curing powder to your rub.  It does not change the flavor over a natural smoke ring.  You can also buy some celery powder or replace the salt with celery salt, it has a high concentration of nitrates, which is what is in the curing powder and smoke and causes the myoglobin to stay red.
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • You can also buy some celery powder or replace the salt with celery salt, it has a high concentration of nitrates, which is what is in the curing powder and smoke and causes the myoglobin to stay red.

    That explains it. I've never had any trouble with a smoke ring and I put a touch of celery salt in almost everything I cook with a home maid rub. I was truly baffled about all of the smoke ring posts... That'd explain it.
  • finsterfinster Posts: 136
    Nola and DMW have it right. Celery salt has the natural nitrates. Moisture helps too, spritzing with AJ or wrapped in bacon creates great rings.
    MBGE in Charleston

  • GalanteNate_OneEaGalanteNate_OneEa Posts: 887
    edited August 2014

    Cook it for taste, not smoke ring.  If you want a smoke ring, you get an excellent ring by adding a little curing powder to your rub.  It does not change the flavor over a natural smoke ring.  You can also buy some celery powder or replace the salt with celery salt, it has a high concentration of nitrates, which is what is in the curing powder and smoke and causes the myoglobin to stay red.

    Lol, well that definately explains a lot. The rub I make is, and always has been, an ongoing work in progress. I have read the labels of Many comercial rubs, popular and trendy ones from this forum, and just Friday, when I made this last rub, I read the label of one I have been liking. It was simple and sweet, and it contained celery salt. Just like all the others. And I specifically remember asking myself, what's with the celery salt? Well thank you very much for this insight. I don't think I'll be changing my rub for a smoke ring, not for pork shoulder anyway. This helped a lot. And I am happy that I can move on without worry, lol. Thanks again, @everyone!
  • Doc_EggertonDoc_Eggerton Posts: 5,106
    Looks like a beautiful result to me.

    Cook it for taste, not smoke ring.  If you want a smoke ring, you get an excellent ring by adding a little curing powder to your rub.  It does not change the flavor over a natural smoke ring.  You can also buy some celery powder or replace the salt with celery salt, it has a high concentration of nitrates, which is what is in the curing powder and smoke and causes the myoglobin to stay red.
    NoLo, by curing rub, do you mean pink salt.?

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • GalanteNate_OneEaGalanteNate_OneEa Posts: 887
    edited August 2014
    I assumed tender quick, but I may be wrong.

    But yeah, Pink Curing Salt is a combination of salt and sodium nitrate. So that should work.

    And I now know they are one in the same, lol


  • BotchBotch Posts: 5,692
    image
     

    :D
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
  • mcmacmcmac Posts: 493
    Botch said:
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    :D
    Hey... thats the same way I get my smoke ring!!!  =))
    XL BGE -  Med BGE - Mini BGE - Traeger Pellet Grills

     Hillsboro OR
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