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Smoke adsorbing temp - Does it exist/what is it?

post #1 of 4
Thread Starter 

I am just getting ready to smoke another brisket. Thought I'd browse a bit and noticed a comment from Jeff on FAQ. He  stated " smoke a brisked until it reaches an internal temp of 140 at that temp it stops adsorbing smoke". Yet in his recipes etc, he says " smoke for about 3 hours or until the internal temperature reaches 160.

 

Question,---- does meat stop adsorbing smoke at a certain temperature? If so, is it the same for all kinds of meat? And for beef is it 140 or 160 or ?????

  And do other things have a "stop adsorbing temperature"?

post #2 of 4

Geez that is probably an impossible question to answer as I am not sure how you would every measure if something is still absorbing smoke.

 

For instance, If I cook a butt unfoiled with smoke the entire time I don't notice a flavor difference than when I foil after the stall (around 165). That might be because I use a light smoke or it might be because it stopped absorbing smoke.

 

I know that I have my own preference on what is "enough" smoke time to achieve the flavor I want. I guess it is more of a trial and error thing to figure out what works for you. 

post #3 of 4
Here is one explanation.... In the hot smoked meat, the meat surface forms a crust, which some say, the smoke will not penetrate well... So, I guess, it gathers on the surface...

... ....
post #4 of 4

It is actually true that it stops absorbing smoke into the meat at about 135. After that the flavor will just accumulate on the outside. Not necessarily a big deal but if you overdo the smoke once the meat temp gets up there you can start getting bitter flavors. It doesnt really matter for a thick cut of meat like a pork butt since there isn't as much bark to meat. For chicken or ribs you can definitely end up with bitter overtones. I usually stop adding fresh wood and just do coals after the meat gets up to that temp range.

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