4
4.4 Smoke Ring
A smoke ring is the result of nitrates in the smoke “curing” the outer layer of meat, turning it pink
(the same way cured ham is pink but roast pork is grey). Whilst it’s an attractive look, a smoke ring
is not an integral part of smoking and isn’t a criteria used by judges in US BBQ competitions.
What’s more, you can “cheat” and obtain this look by adding nitrate-curing salt to the surface of
the meat via a rub or brine. But more often than not, it will occur naturally in the normal smoking
process.
It is important to understand that when hot smoking, meat won’t take on any more smoke once the
internal temperature hits 65°C. However if a glaze or marinade is added to the meat towards the
end of the cooking process, the meat will still absorb the smoke flavour.
