it's a pitmaster's point of pride -- thatbeautiful deep rustic red outer layer of the meat that is so tantalizing it's considereda badge of honor... the pit masters smoke ring. in this case red meat does not meanrare or undercooked it means roasted low and slow and smoked to perfection. so how youreally get a good smoke ring? i'm bill west with bbqtricks with a few quick tricks toperfect your pitmaster's barbecue smoke ring - win friends l, influence people and delightcookout guests. - first a beautiful smoke ring is actuallyformed as a chemical reaction its nitrogen and chemicals in wood smoke reacting withthe surface of the meat. i'm not convinced the actual creation of a ring tastes any different...but it's pretty coveted and loos great so
here's how to make sure you get it... first ring likes lower temps...start extralow and slow.... when your meat tops 145 degrees bark forms and smoke ring formation that chemicalreaction ends so if u want the ring ramp up slower... after that you can throw it in theoven for all that matters. second the ring likes wet- keep it moist withwaterpan or baste or sop with a mop sauce for first half of cook or again until about145. trim fat as smokering will not form or penetratefat if too thick (surprise on the bridled here it did) next trick is to use wood fire - even moreso than just smoke- actual fire really helps
the chemical reaction in the smoke & meat--- that's why this grill here is so spectacular for forming a great smoke ring this is a traegerpellet cooker brand-new and i am loving it it actually uses these wood pellets and thatis real wood in the fire up in little fire pot underneath the cooker to allow you tocook and a super perfect inconsistent low temperature to ramp up and really give youa good fire source... it is real wood - i'm using the hickory pellets and the flavor youget from the smoke is deep and spectacular... and i really think that's why so many of themhigh and competitive barbecue pit masters use traders is because you can get a superconsistent low temperature and you really get great flavor and it makes it easy andin a lot of the competition rules you have
to cook with wood and these triggers passthat test because it's really cooking with wood thankfully you get the assistant an electricfan controlling your temperature so you can sleep at night too... a link to more permissionon the trigger it's incredible grill and incredible smoker too... i said earlier you don't necessarilytaste the smoke ring with this group. definitely taste the smoke but there are ways to kindof cheat the ring without a lot of smoke... this is morton's tenderquick - it's a curingsalt with nitrites and nitrates that you can use before cooking (in a rub - a little goesa long way - or that you can rinse off before cooking.) the whole foodies probably wontlike it but it forces the chemical reaction on the surface of the meat. it's our secretingredient for getting a smoke ring.
... so you can use a tender quick there'sa thing called fab that is also out there and you can even take a more natural routeby using celery celery salt celery juice and celery seed in your rubs and that has morenaturally occurring nitrates... i actually only coded part of this tenderloin to testhow effective the tender quick he is and it's surprising that we even were even with onlypart of the tenderloin covered we still got a pretty consistent smoke rain although yousee the difference here at the early part to cook just a few tricks will showcase the ring....my precious... if u have tricks share in comments and send along a bbbq plate pic hashtag grateplate- head over to www.barbecuetricks.com