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For whatever reason a couple months ago, smoke rings just stopped on my large egg. Brisket and Ribs both are just beef colored all the way through. I used to create really nice smoke rings and for the life of me can't figure out what changed. Same wood (cherry/apple for ribs and cherry/pecan for brisket), meat goes on cold, low and slow at the beginning to get as much smoke exposure. Today I even left the ribs on for 3 hours before wrapping at 225 and right before I put them on I put 3 large chunks of cherry wood in there and had a ton of smoke over these ribs. This just gave me darker almost black ribs. No matter what I do I can't get a ring.
I know it shouldent matter and it's all about the taste but I used to get them and this is really bothering me that no matter what I do they are just gone. Any tips outside of creating a fake one? Cold meat, throwing wood on right before the meat, and low/slow at the beginning all are not doing it...