In the world of B.B.Q. the smoke ring is one of the most sought after properties of smoked meats.
It is the mark of properly (low and slow) cooked meat, and is particularly prized in smoked brisket.
So what is the smoke ring?
It is a pink discoloration of the meat
just under the surface
crust (called bark). It can be just a thin line of pink or a rather thick layer.
The smoke ring is caused when nitrogen dioxide from
the smoke of the burning wood mixes with water in the meat to form nitric acid.
This builds up on the surface of meat and is then further absorbed into the meat
and keeps the meat pink, even after it is completely cooked.
About 40 years ago, brisket was considered to be a worthless cut of meat. It was ground up to be used in burgers or even just thrown away. Until, of course, someone had the sense to smoke it for several hours with spices to create a delicious new dish. To keep the meat moist during the long cooking process, brisket needs to be marbled and also have an outer layer of fat. Flavorful smoke is what gives brisket its sweetness and the spices add the tangy flavor. There is a smoke ring of 1/32 to ½ inch most times. The smoke ring is the result of a chemical reaction between the smoke and the nitrogen in our air. (See above)
