It can’t be true? A cure all for smoke rings? Yes it is true and quite literally a “cure” all. Tender Quick is by Morton and it is suited for at-home meat curing. It’s that curing process that provides that precious smoke ring look. I have had trouble getting a smoke ring due to having an electric smoker. It just doesn’t quite get it done.
Lucky for all of us in the Electric Smoker crew, we can do this with a simple cure by using Tender Quick. Let’s do this!
Buy the new version of my Smoker on Amazon: https://amzn.to/3qHNxCx
Masterbuilt MB20073519 Bluetooth Digital Electric Smoker with Broiler
- Bluetooth Smart technology allows you to control temperature, lighting, monitor meat temperature, and power your smoker on or off
- Four chrome-coated smoking racks
- Patented side wood chip loading system to add wood chips without opening smoker door and losing heat
- Built-in meat probe thermometer for perfect results every time
- Thermostat temperature control for even, consistent smoking
The Meat
3.25lbs Beef Chuck Roast
The Cure
Tender Quick: https://amzn.to/390UZlu (if you can get it locally it’s about $5 per 1lb bag The Rub
1/2 TBSP White Pepper
1/2 TBSP Black Pepper
1/2 TBSP Chili Powder
1/2 TBSP Paprika
1/2 TBSP Garlic Powder
Binder (and later to coat the beef when cubed): G Hughes Sugar Free BBQ Sauce (https://amzn.to/35d8FYd)
Get Started
First the meat gets a gentle rub down with the Tender Quick so follow the directions as the product contains nitrates. I used 2 TBSP which was a little over half the recommended amount. I applied all over the meat and then let it sit uncovered in the frig. This did turn the meat a slight light brownish color. I rinsed off the Tender Quick after about 30 minutes which was enough time to get my smoker up to temp.
The Smoke (250 then 275 degrees)
I use a mix of Pecan and Hickory for this for a deep smoke flavor. I basically just poor the bags into a larger bag and then mix. My goal was to hit a temp of 275 since the Masterbuilt loses heat quick when I open the door. I hit the meat with G Hughes sugar free BBQ sauce for the binder. Then, got the meat rubbed down with the blend from above and it hit 250 so I tossed it in the smoker. Time never seems to be on my side.
I let it get up to around 160 before wrapping the meat which I was going to just let ride to 190-195 or so (but again time). This took about 4 hours to get to temp. I wrapped in two layers of foil and let it hit 190 which was another hour. I was going to let rest overnight but decided some poor man’s burnt ends would be delightful. I cubed the beef and then coated with the G Hughes BBQ Sauce. I then put it back in the smoker for another 30 minutes.
It was amazing to say the least. Outside of that, we did hit that beautiful smoke ring goal!
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