Finally nailed a decent smoke ring on a brisket after a weird experiment

I was messing around with my offset smoker last weekend, trying to get a better smoke ring. I read somewhere that putting a small pan of apple juice right next to the firebox could help, so I gave it a shot. For the first four hours, I kept the temp steady at 225 degrees, but the ring was barely there. Out of ideas, I moved the brisket closer to the heat source for just 30 minutes, maybe 6 inches from the firebox opening. When I pulled it after 14 hours total, the ring was a solid pink quarter inch deep, way better than my usual results. I think the quick blast of intense heat and smoke right at the meat surface did the trick, which totally surprised me. I always thought low and slow meant keeping it far away the whole time. Has anyone else tried a short hot zone method like this to improve the ring?

2 comments

2 Comments

garcia.miles1d ago

Low and slow my whole life, you just blew my mind.

ben_shah931d ago

Wait, what changed your mind? You've been doing it one way forever.