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Brisket Smoke Ring Lacking

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Davcrawf
Davcrawf Posts: 2
in Beef
Have tried a couple of briskest on my BGE since purchasing in May, they were fairly flavorful and reasonably tender but didn't have much of a smoke ring. Using mesquite chunks in addition to the lump, doubled the amount of mesquite the second time but didn't seem to improve. Any hints would be appreciated!
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  • PapaJohnTrini
    PapaJohnTrini Posts: 3
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    Cooking flank steak n baby back ribs for Father's Day my first time on BGE.
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,961
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    Where do you live? I don't get them either. I live in austin which is very dry. Moisture is key to getting a smoke ring. If you really want one, lots of chunks, drip pan full of water (or beer or whatever liquid you want). I took my egg to the beach last weekend and had a fat smoke ring only brisket. All the humidity in the air allowed it to form. Create moisture inside your egg and you'll get one.
    Keepin' It Weird in The ATX FBTX
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  • PapaJohnTrini
    PapaJohnTrini Posts: 3
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    Smoke some sausage n pork tenderloin also a chicken all the same day on my BGE my first time only had it one week they came out so tender n moist this is so great.
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  • Carolina Q
    Carolina Q Posts: 14,831
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    Davecrawf and Cen-Tex, I have always understood that the smoke ring forms only when the meat is below a certain temp, 140° I think, but not positive. Season it and then put it in the fridge until you're ready to throw it on the egg. I've even heard of folks putting it in the freezer for a bit after seasoning. If it starts at a lower temp, it will be below 140° (or whatever it is) for longer.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,961
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    I've done all that (its posted on here). If you don't have moisture, you don't have a smoke ring.
    Keepin' It Weird in The ATX FBTX
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  • Carolina Q
    Carolina Q Posts: 14,831
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    Interesting. Don't think I've ever heard of anyone having to add moisture to an egg. Me? I don't care if I have a smoke ring or not.  :D  But I never add moisture and I usually do have one. I just take it out of the fridge, rub it and throw it on.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,961
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    I do it the same way. I never get them. If I put a drip pan full of water......bingo. I don't care so I don't really do it but I studied up and went down the rabbit hole trying all kinds of tricks. Finally Nola told me to try spraying with water. I did that and it worked. Next time I did a drip pan with water and it worked too. Then At the beach last week (90% humidity) I didn't put anything in there and it had a fat smoke ring. If you burn a 100% wood fire, you'll get one every time because of the moisture in the wood. Lump has none so if you don't have moisture in the air, you have to add it. Smoke rings will not form without humidity, no matter what temp your meat is. Water is a key component (if not the catalyst) for the chemical reaction that causes the smoke ring.
    Keepin' It Weird in The ATX FBTX
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  • Carolina Q
    Carolina Q Posts: 14,831
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    Thanks for the lesson. First time I've ever heard that. Maybe next time, I'll add a pan of water and see what happens. 

    Humidity here is very low today. I have a meatloaf cookin' now, with smoke wood. Will be interesting to see if I have a ring. 

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Eggcelsior
    Eggcelsior Posts: 14,414
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    Psst, CT. Smoke molecules are water soluble. You may be on to something ;)
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  • that_dude_Dave
    that_dude_Dave Posts: 55
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    I'm smoking a brisket today. It's raining and humid so theoretically I should have a nice ring later on. It's always humid here in St. Louis though, and I've never not had a good ring. Except for that last brisket I did that got roached :-<
    St. Louis Barbeque Society certified competition judge

    XL and MiniMax
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,961
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    it's not all humidity but it won't happen without it no matter what. 


    Keepin' It Weird in The ATX FBTX
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  • Davcrawf
    Davcrawf Posts: 2
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    Cen tex I am in Houston so you know I got some humidity. On top of that I put a pan of beer/water on second attempt and still wasn't much of one. Thanks for the thoughts and reply's. Fun part is will just have to try again!
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  • JRWhitee
    JRWhitee Posts: 5,678
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    Have you guys ever injected your briskets, I do and always get a nice smoke ring. Also I live in Atlanta so we have some humidity. I use the Jack Daniels chips for briskets.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • nolaegghead
    nolaegghead Posts: 42,102
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    Put a dash of Tenderquick (sodium nitrite) in your rub.  Viola - instant smoke ring.  It's just a visual change - doesn't change the flavor or texture.
    ______________________________________________
    I love lamp..
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  • Little Steven
    Little Steven Posts: 28,817
    edited June 2013
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    Or you can stick it in the freezer for a few hours before you put it on. The ice crystals will moisturize the meat below 140* and you will have more time exposed at lower temps.

    Steve 

    Caledon, ON

     

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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,961
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    Little Steven said:
    Or you can stick it in the freezer for a few hours before you put it on. The ice crystals will moisturize the meat below 140* and you will have more time exposed at lower temps.
    Myth busted. I did that with photo evidence..........nada. 


    Keepin' It Weird in The ATX FBTX
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  • sumoconnell
    sumoconnell Posts: 1,932
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    nolaegghead said:
    Put a dash of Tenderquick (sodium nitrite) in your rub.  Viola - instant smoke ring.  It's just a visual change - doesn't change the flavor or texture.
    Bingo - that's why judges don't look for smoke rings in competition.

    I'll tell ya what - everyone send me a brisket.  I'll be the judge... 
    +++++++++++++++++++++++++++
    Austin, Texas.  I'm the guy holding a beer.
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,961
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    celery salt in your rub will do it too.
    Keepin' It Weird in The ATX FBTX
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  • Chubbs
    Chubbs Posts: 6,929
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    Explains why I always have smoke ring. Humid as balls in Columbia SC
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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