Smoke Ring
The pink band just under the bark of smoked meat, caused by a chemical reaction between nitrogen dioxide in smoke and myoglobin in the meat.
The smoke ring is that distinctive pink layer you see when you slice into properly smoked brisket or pork. It typically extends 1/8 to 1/2 inch into the meat surface and is one of the most photographed elements of BBQ.
The Chemistry: When wood burns, nitrogen in the air reacts with oxygen to form nitrogen dioxide (NO₂). This gas dissolves into the moist meat surface, penetrates inward, and binds with myoglobin — the protein that makes raw meat red. The resulting compound, nitrosomyoglobin, stays pink permanently, even when cooked to well-done temperatures.
Important Truth: The smoke ring is cosmetic, not an indicator of flavor or quality. You can fake a perfect smoke ring by rubbing curing salt on meat and cooking it in a regular oven with no smoke at all. This is exactly why KCBS and most competition organizations removed smoke ring from their judging criteria.
What Affects It: - Wood combustion (stick burners produce more NO₂ than pellet grills) - Surface moisture (NO₂ needs water to dissolve and penetrate) - Low initial meat temperature (cold meat gives more time before myoglobin denatures) - Cooking temperature (the ring forms before the surface reaches ~170°F)
A deep smoke ring looks impressive, but I've eaten incredible BBQ with barely any ring and terrible BBQ with a ring an inch deep. Judge the food by taste, not color.