Smoke ring, in the context of barbecue, refers to a pink-colored ring that forms just beneath the surface of smoked meat, particularly brisket. It is a result of the chemical reaction between myoglobin and nitric oxide produced by the combustion of wood or charcoal. The presence of a smoke ring is often considered an indicator of properly smoked meat.
The smoke ring not only adds visual appeal to the meat but also contributes to its flavor and tenderness. The nitric oxide in the smoke helps to break down the tough collagen fibers in the meat, resulting in a more tender texture. Additionally, the smoke ring imparts a characteristic smoky flavor to the meat.
