The smoke ring is the depth of smoke penetration?

[BBQandLove]

This claim in a blog caught my eye this morning. I’m thought the smoke keeps penetrating, and the smoke ring is simply how far it penetrated before the meat reached a certain temperature. How far does the smoke actually pentrate?

[johnec00]

Here's Meatheads's dissertation on the subject of smoke rings:

https://amazingribs.com/more-technique-and-science/more-cooking-science/smoke-ring-mythbusting/

[bbqLuv]

Ya bet me to it.

[lostclusters]

My understanding of smoke penetration is that it is generally and mostly surface only. The smoke ring is a chemical reaction between some elements in the smoke and the meat. Also I have read that the smoke ring has nothing to do with taste or flavor.

I am sure someone else will provide a more technically accurate explanation but I believe I have the nuts and bolts of it here.

[bbqLuv]

I believe you are correct about taste and flavor, but a great smoke ring sure is a beautiful sight to behold. "We eat with our eyes first"
But on the other hand . . . PBR.

[Spinaker]

Meathead and Dr. Blonder go into this in detail in their article posted. Give that a read. It goes into the phenomena in much more detail.

Mythbusting the Smoke Ring: No Smoke Necessary

Here are a few bullet points:

"All this research busts a bunch of myths. The smoke ring is not caused by the billowy white stuff, it is caused by gases in the smoke. It is not enhanced by paprika. There is no time limit on smoke absorption. The ring stops growing when the meat hits about 170°F and myoglobin loses its oxygen retaining ability, not 140°F. Salt has little to do with it."

"It has long been known that smoke rings stop growing as the cook progresses. The point at which they stop seems to be when the myoglobin hits about 170°F depending on a number of variables. At that temp it has broken down so far that the pink color can no longer be locked in."

[DaveD]

I knew someone would get this on here way before I could It's basically a diffusion front. Another good reason to have your cut go low & slow...

[texastweeter]

It IS enhanced by celery seed though.

[bbqLuv]

The smoke ring is the red badge of honor of great barbecue.
Tender Quick Brisket: Understanding the Smoke Ring Shortcut - BBQ Host

This trick can be used to get a smoke ring in your brisket in your oven. Add a little Liquid Smoke and there you have it, indoor smokeless BBQ.

The True Science of BBQ

[johnec00]

Yep, here's an article on Chefs Steps on how to sous vide "barbecued" brisket with Prague powder #1 induced "smoke" ring, painted on "bark", and liquid smoke "smoke" flavor. Each to his/her own I guess.

Edit- Don't know what the error is, but the link appears to work.

https://www.chefsteps.com/activities/smokerless-smoked-brisket

[JeffJ]

It is my understanding that in competition cooks judges are instructed to ignore the smoke ring when evaluating taste. In my experience the smoke flavor is surface only.

[Jerod Broussard]

Harry Soo stated that in training you're told not to judge a brisket on whether or not it has a smoke ring, but he knows there is no way he can win a brisket competition without a smoke ring.

[Huskee]

It's a certain level of frustration when you see falsehoods or half-truths presented as facts, knowing so many read it and believe it. But that's why Meathead started up AmazingRibs.com and performed experiments and hired scientists for help with his articles, etc.

[Troutman]

Perhaps the biggest myth perpetrated in barbecue. That and seasoning (other than salt of course) that penetrates flavor deeper the longer you leave it on the surface of the protein. Oh how they all need to join up and get edumacated

[texastweeter]

Sugar and msg Pentwater too. Molecules that are polar.

[realdocBBQ]

Meathead and Dr. Blonder go into this in detail in their article posted. Give that a read. It goes into the phenomena in much more detail.

Mythbusting the Smoke Ring: No Smoke Necessary

Here are a few bullet points:

"All this research busts a bunch of myths. The smoke ring is not caused by the billowy white stuff, it is caused by gases in the smoke. It is not enhanced by paprika. There is no time limit on smoke absorption. The ring stops growing when the meat hits about 170°F and myoglobin loses its oxygen retaining ability, not 140°F. Salt has little to do with it."

"It has long been known that smoke rings stop growing as the cook progresses. The point at which they stop seems to be when the myoglobin hits about 170°F depending on a number of variables. At that temp it has broken down so far that the pink color can no longer be locked in."

So will starting out low and slow and trying to maximize smoke in the earlier stages of the cook help make your smoker ring deeper, darker red and as deep as possible into the meat? I've never compared the smoke ring formation much - I always get variable results and haven't really figured out why - has anyone done that?

Say, starting at 200F cooking temp to try to move as slowly as possible up to that ~170ºF or so 'cutoff'? This is a good time to wrap and really power through the rest of the cook and then in my experience a long hold is very beneficial.

I'm considering some experimentation with methods like this, as well as the new 'steam injection method' that Steve Gow from Smoke Trails BBQ recently threw out there. There are so many ways to skin a cat... playing around with some of this stuff is really interesting to me.

[texastweeter]

Cold meat sure helps

[rickgregory]

Hmm.... I'm not sure the linked post is WRONG though. Yes, we know the smoke ring is just a chemical reaction and not an indicator of flavor. On the other hand, do we know how much smoke flavor itself penetrates, if at all? The mythbusting article doesn't address that at all, just the issues around the ring.

[Smoked Transistors]

Good old Harry Soo.