I was just reading the Houston paper and came across this article discussing the myths of smoke rings in brisket. Thought I’d share it with y’all. It wasn’t in the online paper, even though I’m a subscriber🤷â€â™‚ï¸ So I had to scan the article and post it. Sorry about the quality I’ll see if I can fix it. It reads pretty good if you blow it up a little.
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Houston Chronicle Article Discussion Of Smoke Rings…Mentions AR and Meathead
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Houston Chronicle Article Discussion Of Smoke Rings…Mentions AR and Meathead
Last edited by Panhead John; July 14, 2021, 06:08 PM.Tags: None
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Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
It's nice to see credit where due on that research. There are lots of folks copying and writing acquired data as their own.
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Harry Soo said in training for competition cooking you are told you cannot judge a brisket on whether or not it has a smoke ring.
Harry Soo also said he knows for a fact he cannot win the brisket category without a smoke ring.
Go figure.
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Yes, myth busted, but it's still a pretty cool feature when you get a good one. Makes for a little better presentation as well, for whatever that's worth.
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I was just pissed they made no mention of me whatsoever.
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Sitting here just shaking my head! Panhead John
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- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.
- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Smoke ring on your brisket is the tan lines on your lady. Makes no difference, but man is it cool.
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I found it: https://www.expressnews.com/food/chu...h-16290592.php
It was originally published July 6 in our sister paper in San Antonio. (I wonder if this is one of those things in which the print layout needed an article for space reasons.)
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Thanks Michael, but it won’t let me read it without subscribing.Last edited by Panhead John; July 14, 2021, 06:04 PM.
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"BBQ judges eat with their eyes and look for smoke rings at competitions",--Per Meat Head's Mythbusting the Smoke Ring: No Smoke Necessary! But we eat with our eyes first, and a good Smoke Ring Pairs well with PBR.
Meat Head is Famous.Last edited by bbqLuv; July 14, 2021, 06:17 PM.
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FWIW one of my favorite rubs is a charcoal based one (one of the few that actually have flavor, but it's still not more than a typical commercial rub). I did ribs multiple ways one time and the best flavored ones IMO were not the best tasting ones according to my shop (who gets all my leftovers and experiments). They all liked the ribs with the charcoal based hardcore carnivore rub the most even though all the ribs got the same sauce glaze. Eyes eat too
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