Steven Raichlen's Barbecue! Bible

Posts Tagged ‘smoke ring’

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Perform a Smoky Miracle: Pulled Pork Perfection

Perform a Smoky Miracle: Pulled Pork Perfection

Pulled pork is one of the glories of American barbecue, a tender tangle of shredded meat that’s infused with fragrant wood smoke, deftly but restrainedly seasoned and sauced, and piled on soft white buns. And it couldn’t be easier. You don’t have to be a competition-level barbecuer (or even a son of the South) to perform this smoky, porky miracle. You do need the ability to indirect grill—this means a wood- or charcoal-burning grill or smoker with a...

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The Science of the Smoke Ring

The Science of the Smoke Ring

The smoke ring is the red badge of honor of great barbecue. Many of you smoke fiends have seen it up close—that prized layer of pink under the bark (crust) in slow-smoked meats. But what is it really and what causes it? The explanation lies within the meat itself. First, a simple meat chemistry lesson. Myoglobin is the protein that gives meat its red color. Beef has about four times as much myoglobin as pork, giving it a much redder color. And chicken thighs...

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