Brisket smoke rings

Powak

What’s the secret to getting smoke ring on a brisket? I’ve done a tone of briskets over the years and noticed lately I’m getting the rings since switching to using the Flameboss. I used to layer wood chunks between layers of coal and then top with more wood chunks which always seemed to work but then I coulda sworn I read somewhere that’s overkill and have just been thrown some big chunks on top of the fire when the meat goes on lately. My other thought -  does seasoning the brisket and letting it sit in the fridge overnight before cooking help with this? My buddies gotta Flameboss too and he does that and gets great smoke rings. Does binders make the difference?

lousubcap

Her'es an article with the link to Dr Blonder's work as well:
https://www.texasmonthly.com/bbq/the-science-of-the-smoke-ring/#:~:text=The smoke ring is already,to hold onto its color. 
And the Blonder article:
https://www.genuineideas.com/ArticlesIndex/sranoxring.html. 

fishlessman

for low and slows start with meat directly out of the fridge, for hot and fast use alot of smoking wood, think cord wood if over 350 dome.

thirdeye used to post here alot years ago, his writeup is pretty good.

http://playingwithfireandsmoke.blogspot.com/1996/03/smoke-rings.html

sugar and celery salt have always worked for me with low and slows and smoke rings. not sure why sugar does it

lkapigian

Smoke rings aside, I am firmly in the Salt Overnight Camp 1-1.25% salt by weight , I use a high quality sea salt, Sea Salts ( though ALL salt is from the sea) the less they are processed the more minerals they retain like naturally occurring nitrites/trates .......I don't do this for a smoke ring but it does ( IMO) help denature the proteins making  tougher cuts more tender and also gets salt INTO the protein not just on the surface ( for the quicker cook)