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Getting a consistent smoke ring on my brisket took me three whole cooks to figure out
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riverhill3mo agoTop Commenter
Three cooks, that's actually pretty good. I mean, my first one had no ring at all and I was so mad. I kept messing up the temp, letting it get too hot too fast. The big thing for me was just keeping the smoke really thin and blue the whole time, not that thick white stuff. It's a patience game for sure.
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margaretrivera1mo ago
Three cooks to nail the smoke ring is solid progress since most folks take way longer to figure out the thin blue smoke trick. Keeping that moisture on the meat surface with a good spritz every hour helps the ring form deeper instead of just sitting on top. Did you find the wood type made a big difference for you or was it all about the airflow?
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