Quote:
Originally Posted by tooge
Ahhh, not so fast. You can get a smoke ring with no smoke, smoke, covered in paper, etc. It's not the smoke, and it's not the rub that keeps it out. Read this little experiment. If the CO and NO can penetrate paper and hepa filters, then they can penetrate rub, which once on the meat, will become moist. The smoke ring is a bit of a myth. Hell, look at your hamburgers off of a charcoal grill next time. They will have a smoke ring, albeit thin, and they might have only been on there for a few minutes.
https://amazingribs.com/more-techniq...moke-necessary |
I knew about the article but when I put rub on one piece of meat and let it sit overnight then dust it again. The piece I rubbed twice has a lot, I mean faint, less smoke ring. Everytime. But I like the ghost pepper to get into the meat not on it. And it still tastes great. Why because the gases don't get to the meat, the flavor from the smoke and the rub do.
I call a faint ring a "cook" ring (not a cock) and as long as its fuel being burnt, you should get it, but because there are no gases in an electric smoker or oven and it's just making heat you won't...
Meathead is the same person who said a good way to assure you don't get a "good" smoke ring is to over apply rub by blocking the gases from the myoglobin...
So I am sticking with what I said "Too much rub get no smoke ring Fact" 1/8" is for cigars.