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Brisket Experiment - Smoke Rings: To Spritz, Or Not To Spritz, That Is The Question

We set out to prove once and for all, does spritzing help to get a better smoke ring on your brisket, pork butt, chicken, ribs or whatever other meat you can think of. There is actually a chemical reaction that occurs at the lower temperatures while smoking that makes the smoke ring form. It has to do with the myoglobin in the meat, nitric oxide and carbon dioxide gasses all combining to make that gorgeous red ring that we all strive for. There are many other factors that can contribute to the ring such as the dryness of the wood, oxygen levels, humidity and temperature. For this experiment, we decided to test the humidity part and see if spritzing, or misting the meat during the first part of the cook will make a difference. #SMOKERING #BBQ #BRISKET Full recipe and blog here: https://www.fogocharcoal.com/blogs/co... Follow us and let us inspire you: Ron Dimpflmaier's Instagram:   / cptnron302   FOGO CHARCOAL Instagram:   / fogocharcoal   If you're looking to start cooking, have FOGO CHARCOAL delivered directly to your grill! Follow this link - https://www.fogocharcoal.com/ FREE SHIPPING on all orders over $35.00!!!! Are you interested in any of the items you saw us use? Follow the following links: FOGO Charcoal and Gear- https://www.fogocharcoal.com/ Thermoworks thermometers- http://www.thermoworks.com/?tw=ROND Barrel Proof Bourbon Smoking Wood- https://smokeyourbourbon.com/