What You Need to Know
A smoke ring is a region of pink colored meat in the outermost 8-10 millimeters of smoked meats. It is usually seen on smoked chicken, pork, and beef. It is widely considered to be a desirable characteristic of barbecue.
Steps
- 1.
Texas-style brisket (United States): Creates characteristic pink smoke ring
- 2.
Chinese tea-smoked duck (China): Imparts smoky aroma and flavor
- 3.
German Rauchfleisch (Germany): Preserves meat while adding smoky flavor
The Science
Primary Reaction
Maillard Reaction