Ray,

I've heard that a smoke ring can be feigned with the use of Tenderquick. I've never messed with the stuff and don't know as I'd ever feel compelled to do so.

I've noticed (especially in brisket) that some people get a very pronounced smoke ring to a depth of about 3/16ths of an inch - kinda looks like a red stripe around the periphery of the brisket.

Question 1. Is that red stripe characteristic of smoke rings feigned with a Tenderquick wash - they look just sort of 'stripey'.

Question 2. I've never seen that type of stripey smoke ring in pork - have you?

Hi Peter,
I haven't tried the fake smoke ring either, just never felt like I needed to.

I don't know that you can really tell the difference, but I'm sure that I don't care. If you're judging, it's not your job to decide if it's fake. Even if it is, it's legal. Does it look good? Judge it for that.

Now as a cook, I'd think the same thoughts. Any judge that scored you down because he thought it was fake is a bad judge.