"Karen C." > wrote in message
...
> Am I too picky, or what?
>
> As I mentioned in another couple of posts, DH and I are just
> venturing into smoking our own meat. We're starting with a
> Boston butt. Pork is DD and DH's favorite, so we'll have to
> master that before we move on to brisket, which is my favorite.
>
> My question is about the smoke ring on brisket. How much of a
> ring should there be on *good* brisket?
>
> We frequent the only BBQ joint in the Louisville area (that I
> know of--and we drive 45 minutes, one way, to get there). The
> food is inconsistent, though. It can be wonderful one night and
> crummy the next time. I've often complained to DH that the
> brisket isn't right and that there should be a visible smoke
> ring. He says I don't know what I'm talking about and that it's
> just fine. Used to be, when you got brisket there, you could see
> the smoke ring--maybe up to a half an inch, just under the bark.
> Lately, you're lucky to see even a smidgen of a ring (more often
> than not, I can't see it). I say the texture of the meat is
> different too. I say they must be taking shortcuts with the
> smoking process. (I can definitely tell the difference in the
> taste, but I'm known for a keen sense of taste and smell.)
>
> Am I full of beans, or is there something to my way of thinking?
>
> Karen C.
>
>

IMHO a smokering is an Internet myth. You don't need one to have a good
brisket.
It do make it purtty though.
--
James A. "Big Jim" Whitten

www.lazyq.com