British BBQ Society Forums

Right get all the jokes out of the way and settle down
To those of you that inject briskets and butts - do you ever find it has any effect, negative or positive, on your smoke ring? Thanks in advance for any help.

I always inject my butt and my ring is always nicely pink and juicy.

Same goes with the briskie, injection doesn't affect it for me. The makeup of rub will affect it though, I think that the paprika content in your rub permeates the outer part of the meat and enhances the colour of the smoke ring. I find that I get a much lighter shade of pink on a briskie rubbed with S&P as compared to one doen with a full-on rub.

Titter Ye Not and all that....

Sorry, I've never injected a butt so can't comment on the affect on the ring but watching some online por....

some online por..k?

Steve wrote:some online por..k?

Of course! Well, it's pink anyway....

I'll get me coat!

I wish I could comment - our meat injector is so crap i have resorted to using a metal skewer and medicine injector which is no way ideal

For me the question is ''what causes the

[sorry] what causes the smoke ring? it can be enhanced by certain salts and is sometimes visible on char siu in Chinese restaurants even though the pork never sees smoke.

I agree with you John, I think that salt enhances it and I think colouring from paprika leeches into the meat too. I wouldn't say that injecting has any relevance to ring or smokiness of flavour (unless you inject with liquid smoke )

I posted the same question on an American forum and butcher BBQ commented that if you don't dry the brisket after injecting the water in the injection can affect the smoke ring. Interesting.