My brisket's strong smoke ring sparked a big debate: real skill or just for looks?

Some friends say a thick smoke ring means you nailed the smoke, but others think it's just cosmetic and doesn't change the taste, so what's your take?

4 comments

4 Comments

rose_perry123d ago

Sounds like you chose pretty meat over tasty meat.

sarahs393d ago

Nah @rose_perry12, I gotta disagree hard on that one. For me, the look of the meat is a huge sign of how it's gonna taste. Like, give me a well-marbled ribeye over a lean one any day, all that white fat means flavor and juice. Or a dark, dry-aged crust on a steak, that's not just for show, it packs a crazy umami punch. Sometimes pretty is straight up tasty.

rose_perry122d ago

Okay but here's my thing, if a smoke ring is purely cosmetic, why bother chasing it? Does a thick ring actually mean better smoke penetration or not?

the_matthew2d ago

My last brisket had a great ring but tasted like regret.