A smoke ring is created from the nitric oxide and carbon monoxide that’s produced at a low temperature. As these gases react with the myoglobin in meat, they form a pink color. They can only travel a short distance into the meat which is why the smoke ring is just under the surface and is about a quarter inch thick.
Smoke Ring Needed?
Is the Cajun smoke ring needed? Yes, this smoke ring is where your smoke flavored is absorbed and stored. The Cajun smoke ring proves that you have smoked your meat correctly. A smoke ring that is done to perfection is impressive.
Smoke Ring Perfection
A smoke ring is the pink red ring that you see when you slice into your smoked meats. This is also one of the most important things that you’ll want to take care of during your Cajun smoking; too little of a smoke ring doesn’t give you much flavor, too much is over pungent.
Yes, there’s a secret to what is the perfect smoke ring. There are several tips that you can adhere by to ensure the perfect ring.
- Moisture – keep your meat moist
- Temperature – keep it low and slow
- Brine – keep your meat tender and flavorful
- Refrigeration – keep your meat in the fridge until you are ready to start cooking it
- Fat – keep your meat trimmed
- Fuel – keep nitric oxide flowing by using well soaked wood creates chips
- Oxygen – keep your air flowing nicely throughout you smoker
- Aluminum Foil -keep your meat wrapped in foil after you’ve created the perfect smoke ring
Moisture
Moisture on your meat comes from mopping, spritzing, or spraying the surface of your meat. Just like bark protects a tree, a good mopping and rub will protect your meat. Have you seen people with a brush spreading a buttery liquid over the surface of their meat? Yes, good then you’ve seen someone mopping. Spritzing and spraying are from a liquid that you have prepared that you pour into a spray bottle. You should moisten your meat frequently; frequency depends on and is determined by the size of your meat and how long you will need to cook it. Smoke will stick to a moist, sticky surface not a dry crusty surface. This sticky surface will grab hold of the smoke as it drifts around the meat.
Smoke Ring Temperature
Temperature is key to smoking; so, let’s talk a little more about the temperature which is needed to create the perfect smoke ring. As mentioned above, you want the chemical break down that creates the ring to occur. This comes from smoking your meats at a temperature lower than 170 ◦F (78 ◦C). I can’t stress enough that this method is low and slow. A higher temperature causes a break down in the way that a smoke ring is created. Therefore, if done wrong the smoke ring will be minimal and unimpressive. Some experts even caution that after your temp reaches higher than 140 ◦F (78 ◦C) it will not affect your smoke ring, so definitely keep your temp lower.
Brining
Must you brine? No, you don’t have to brine. However, brining adds flavor and soaks into your meats adding extra moisture. Brining is a mixture of salt, water, and your favorite Cajun spices. Depending on the size of the meat you are smoking, you may brine for up to 24 hours prior to cooking, especially larger and tougher meats like briskets and loins.
Refrigeration
Refrigeration will keep the temperature of your meat down. Keeping the temp down gives you a longer time frame for the cooking process which will allow more time for that nice pink colored smoke ring to form. In other words, starting out with a warmer piece of meat shortens that time frame where the nitric oxide and carbon monoxide combust.
Fat
Fat, lesser on the outside means better on the inside. Fat doesn’t contain the essential ingredient needed to mix with the smoke to cause the smoke ring. For example: a brisket that has a layer of fat on the outside will need to be trimmed. By removing this hindrance, called the fat cap, from your brisket it will aid in developing that perfect smoke ring. I know, this sounds like it’s going against everything you’ve seen when it comes to smoked meats, but it doesn’t. Some people ask if they should smoke a brisket fat side up or down. So, a true fact is that meat cannot absorb fat. The fat juices on the surface run off the meat and collect in the drip pan. So, fat side down because the fat will eventually melt away anyways. This will also cause your yummy, spicy Cajun rubs to run off leaving you with a totally bland piece of meat. The fat within the meat, called marbling, is what gives your meat the juices and flavor, like a well marbled steak.
Fuel
Fuel differs in how they help with the moisture level. A well soaked wood chip creates more nitric oxide which help aids in the chemical reaction. Simply soak your chips in water.
Another nice fuel type is charcoal briquettes. While, they don’t produce as much nitic oxide they do perform nicely. I’d consider these a good second choice.
Other fuels tend to be dryer, such as gas and electric smokers. A smoke ring is harder to accomplish in a gas or electric smoker; but if you’re up for the challenge of an electric smoker then by all means go for it. Tip: I’d say put a small pan with water in with these methods to help keep some moisture in the air.
Tips:
- Beef has a higher percentage of protein therefore its smoke ring is more visible than that of poultry and other meats.
- Avoid acids like vinegar or lemon juice; apple juice is an okay choice. They prevent the smoke ring from developing; instead, use a salt-based meat tenderizer.
- Use kosher salt; it is a very pure salt that has no extra additives.
- A traditional brine uses an average ratio of 1 cup of salt to 1 gallon of water and then add in your favorite Cajun spices to enrich the flavor.
- A dry rub or wet rub will not affect your smoke ring. Add those Cajun spices to the exterior of your meat for that melt-in-your-mouth goodness. Cajun spices spice up your ordinary smoked meat.
- The smoke ring does not indicate whether your meat is cooked thoroughly, please use a good meat thermometer and make sure that the internal temperature of the meat indicates its doneness.
Don’t be a cheater! Yes, you can achieve a smoke ring without actually smoking your meats and this is why judges no longer judge smoked meats based on the smoke ring. One method is marinating or soaking meats in curing salts which is similar to curing ham. However, if this is going to be a ‘just for show’ smoke ring it will not actually have the flavorful goodness from the smoking process.
Wrapping It Up
Wrapping it up will not affect your smoke ring because more smoke does not make a larger smoke ring. Once you’ve achieved that perfect smoke ring, aluminum foil is a great way to wrap your meat. By wrapping your meat, you will preserve that perfect smoke ring. Even though you’ve wrapped your meat, it will continue the cooking process well after your smoke ring has been created and maintain the juiciness. Have you ever had a dry brisket or ribs that made you think ‘man this could have been great if all the juices hadn’t been sucked out of it’? Well, that’s do to over exposure. Wrap your meat in aluminum foil to keep your wonderfully savored meats moist.
Give your meats quality, moisture, and flavor. Having this bit of knowledge can help you serve Cajun smoked meats with a perfectly, impressive smoke ring every time. Keep your meat moist and keep everyone happily eating!