Had a pitmaster tell me my smoke ring was just decoration

Guy at a competition in Kansas City pointed at my brisket. Said I was chasing smoke rings instead of flavor. I was using too much wood. Trying to get that deep red ring. He said focus on the bark and the taste. Cut my wood by half. Now the meat actually tastes like beef not a campfire. Anyone else get told they over-smoke stuff?

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3 Comments

brooket434mo ago

Oh man, that's a tough lesson but a good one. I started using way less wood too after a buddy told me that deep red ring doesn't mean anything for taste. Focus on that bark texture and let the smoke be a background note, not the main event.

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scott.olivia4mo ago

Did you try cutting your wood in half too? Total game changer for me once I finally did it.

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nancy_wood4mo ago

Three years back I had a split in my oak that went about four feet up from the base. I tied a ratchet strap around both halves and cranked it tight. Left it on for two seasons and the tree sealed right over it. Still standing today with no issues.

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