smoke ring

[Dave]

I know I shouldn't get too caught up with the smoke ring, but I was in a cookoff a couple of months ago and
1st and 2nd place briskets had these huge smoke rings.
I talked to the guy who took first and he said he added
something to his rub to give it that smoke ring. I tasted his turn in brisket and it was a little dry, and not much on taste. My brisket took third place and was tons better than his,taste, texture, everything.
I've known this guy for a long time and we used to cook together in the bigger cookoffs and I've tried to explain to him the smoke ring theory millions of times, he always over smoked his briskets. Well, like I said I'm not overly concerned about these freakish smoke rings because I know I've got a good product. I was just curious to know what it was that he used.

regards,
d

[texasbill]

Dave:
You know sadly you are correct in alot of ways. You can have the best tasting, juiciest, most tender brisket but some folks like to see a big old smoke ring. I have read somewhere what to add to make the ring bigger. I will do some digging and find out and post it here. Personally, I don't get hung up to much on all of that BS. When you know you have the best, you don't need some judge telling you that. It is the folks eating and enjoying the brisket that keeps you going back to that dang old pit of yours and no trophy will ever replace your friends saying "Damn this is the best".

Bill-Texas BBQ Rub