- Dec 27, 2010
- 21
- 11
I have heard in the past that meat will only absorb smoke to 135 deg. (I presume this is internal temp) If you wanted a smokier end product that you should start with cold meat straight from the refrigerator. If you start with room temperature meat it will absorb less smoke. If this is true we are just wasting smoke after the meat reaches 135 deg.
Does anyone have any thoughts on this ?
Does anyone have any thoughts on this ?