That pink ring is chemistry, not doneness — here's how to get it.
The smoke ring forms when nitrogen dioxide from your fire reacts with myoglobin near the meat's surface, locking in a pink layer. It is not undercooked meat.
Keep the meat surface moist (spritz), start with cold meat, use a real wood or charcoal fire (more NO2 than gas/pellet), and keep smoke flowing early in the cook.
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