I had a chance to use some cherry..on the light side in my opinion but had a good flavorhank1965 wrote:wish I could get cherry here would like to see what it does
That makes a lot of sense sine the smoke ring effect stops once the meat reaches 140F. If you are exposing the meat to smoke at a lower temp it will keep accepting the smoke longer since it is rising slower towards 140F.alleyrat58 wrote:Run it at 150 and just roll smoke through it for a couple hours and see if you get the flavor you want
SoloQue wrote:Moisture is needed to get the smoke ring to really develope IMHO If you make an extremely thick gooey rub for a really moist exterior it will probably just glaze over and burn instead of getting the smoke into the meat so a brine or injection can be helpful to get the internal moisture you need or you can just work with a nice fatty piece of meat like a butt and the moister is there already. Hope this helps, I'm not the highest scoring cook on the site so you might get better answers from the veterans.