What is the Smoke Ring
The smoke ring in barbecue is that beautiful pinkish-red layer just beneath the surface of smoked meat, typically found in cuts like Brisket, Pork butt, Chicken and ribs. Here’s what causes it and why it’s a badge of honour for pitmasters:
- Chemical Reaction:
- The smoke ring isn’t due to smoke itself; it results from a chemical reaction.
- When meat is cooked low and slow, a protein called myoglobin (present in almost all vertebrates) interacts with nitric oxide (NO) and carbon monoxide (CO) produced by wood smoke.
- These gases penetrate just below the meat’s surface and prevent myoglobin from oxidizing, keeping it a bright pink colour.
- How It Forms:
- Nitric oxide and carbon monoxide cannot penetrate deep into the meat.
- As the inner parts of the cut cook and turn brown, the pink smoke ring remains just below the surface.
- It’s a visual delight but doesn’t impact the meat’s natural flavour or seasonings.
- Authentic Slow-Smoked Barbecue:
- Pitmasters aim for a smoke ring because it signifies authentic slow-smoked barbecue.
- Judges in competitions often look for it, considering it an indicator of skill.
- However, remember that the smoke ring doesn’t enhance taste—it’s more about tradition and aesthetics.
So next time you enjoy barbecue, don’t worry about the pinkish ring on the outside of the meat and appreciate the artistry behind that pink ring!