Oh also, you can smoke knowing the “ring” means nothing. Right?
If you killed a brisket by taking your smoker to 270 for an hour I think you got bigger things to worry about.
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And there are tons of oven techniques that will give you lovely browned exterior and tender interior.
when people smoke ribs, they are looking for the flavor/smell of smoke, in addition to a lovely browned exterior and tender (but not fall off the bone) interior.
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I love learning new stuff. Like this: Liquid Smoke is made of wood.
The pix I shared above are
So I guess my point is, instead of using fake smoke and fake smoke rings, we can just use a real smoker.
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I guess my point is that it’s not fake smoke evidently and smoke rings means nothing. And, remember, we have a smoker so I have no bias.
itt rn like
