You’ll find some long-winded dissertations about the smoke ring on the Internet. This article is not one of them. Here are the basic facts you need to know about the smoke ring.Whole brisket smoke ringWhat is the smoke ring?It’s that pink layer, 1/8″ to 1/2″ wide, just below the surface of the meat. It’s most pronounced in beef and pork, less so in poultry.What causes the smoke ring?Wood and charcoal give off many gasses when burned, including nitric oxide (NO) and carbon monoxide (CO). These two gasses interact with a protein in meat called myoglobin to produce the pink color, not the visible smoke you see coming out of the smoker.Does good barbecue need a smoke ring? Does it add flavor to the meat, or is it just for looks?Barbecue does not need a smoke ring to be moist, tender and delicious. The smoke ring adds no flavor to the meat, but a good, strong smoke ring is sexy and it’s the look that many people have come to expect from barbecued meats, especially brisket and pork. Interest...
