I just did a very successful PB/brisket smoke today for the 4th of July. I was pointing out to guests that the pink ring on the outside of the meat is the smoke ring. They asked what it was from and I said the pecan and apple wood I used. Someone thought it was just from the low and slow cooking with charcoals.
If I did the same cook without any wood, would that pink ring still be there or is it due to me using the pecan & apple pellets?
If I did the same cook without any wood, would that pink ring still be there or is it due to me using the pecan & apple pellets?