Is there a secret to getting a good smoke ring?

FearlessTheEggNoob

SMITTYtheSMOKER said:

We smoke with oak lump all the time and never have a problem getting a good smoke ring.

Before coming here I always thought that was simply brisket cooked to medium well. #-o

I suppose you have to trim most all the fat cap off to get a smoke ring like that?

SMITTYtheSMOKER

We do trim the fat cap down to a 1/4",  but it is still there to help protect the flat from overcooking. 

 

As mentioned before, putting the meat on while still chilled is a key as well. 

The Cen-Tex Smoker

nolaegghead said:

CT - it's probably because you cook them at 300F.  The fire isn't as "starved" for O2 as it is running really low like a incense burner.

I've done them every which way you can do them. 300 with extra wood = huge smoke ring. 225 out of the freezer with meat at sub 40 degrees, with a few chunks of wood, no ring at all. I've posted that experiment on here somewhere.  I wonder if it's because the wood chunks have more moisture than the lump and moisture is a key component to a good smoke ring too. 

It's either the lump or the egg itself because it's a very common question on here. I've never even had an issue cooking with stick burners. Huge smoke rings without do anything. On my egg, if I don't add extra wood, I get no smoke ring.....ever.

The Cen-Tex Smoker

SMITTYtheSMOKER said:

The Egg is our secret weapon, although we recognize that a brisket is a very tough cook. 

We cook with a couple of small chunks of wood, no big secrets here.

 

I think one of the problems an Egger has is trying to cook a brisket flat instead of a whole packer.  The smaller cut doesn't stay in the "magic temp" zone long enough to produce a nice smoke ring. JMHO

The smallest part of your flat has a great smoke ring and that part was the very first out of the magic temp zone. I've manipulated temps, I've added water pans to add moisture. I can get them any time I want them but I have to add more wood to make it work for me.