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Does smoking past 3 hours really make a difference?

post #1 of 5
Thread Starter 

I can't see the smoke penatrating any deeper after a 3 hour smoke and me instruction manual says that the most flavor is achieved in the first hour.  So my question is why can't I just smoke whatever for the first three hours and then finish in the oven?

post #2 of 5

There is no rule that says you can't finish in the oven..... but the meat does continue to absorb smoke "flavor" the entire smoke. What confuses most people is that the smoke ring does not generally develop any further once the meat hits an internal temp. of approx. 140-150° - wich is generally around the 3 hr. mark on big pieces of meat.

 

The other consideration is bark. If you foil the meat and toss it into the oven you won't develop any bark, and a lot of people actually like the bark flavor and texture. It just adds to the overall taste/experience of eating slow smoked meats.

 

.... but like I said... there ain't no rule you can't do it, just that most of us prefer to finish it on the smoker for best results.

post #3 of 5

Check out this thread and see if it helps

 

http://www.smokingmeatforums.com/forum/thread/61546/smoky-flavor-vs-smoke-ring-wrt-temps 

 

 

If you are going to foil then at that point heat is heat and the oven will do just as good providing that

post #4 of 5
Quote:
Originally Posted by SBHCOM View Post

I can't see the smoke penatrating any deeper after a 3 hour smoke and me instruction manual says that the most flavor is achieved in the first hour.  So my question is why can't I just smoke whatever for the first three hours and then finish in the oven?



     As already said, nothing said you can't put it in the oven.  In my opinion it's just like the other post about foiling at 140*, sure you can do it, but you're not going to have much bark either as Johnny has also already pointed out.  But then why not just get you some liquid smoke and save the trouble of dirtying up the smoker in the first place?  

 

But then again, when it comes to smoking it sort of reminds me of Microsoft, there are about 10 ways to do one task and none of them are wrong.  

post #5 of 5

They hit it right on the head. The meat will take on more smoke "Flavor" but your smoke ring won't develop any more once your meat reaches a certain internal temp 140-150. Personally I like a smoke ring but it isn't that important to me. I would rather eat a piece of meat that tastes great and just the right amount of smoke that doesn't have much smoke ring vs. a piece of meat that has a great smoke ring but doesn't taste very well.

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