The answer is no, smoke ring formation will cease once the meat temp hits 140°, under normal circumstances but the meat will continue to "absorb"( not what actually happens but close enough for this discussion) smoke as long as there is smoke.
Side question related to temps. Is there a point where the meat stops absorbing smoke because of internal temp? I read that somewhere so I tend to smoke low and long to get the most of the smoke flavor.
Meat will pick up smoke flavor for as long as it is exposed to smoke, there is no time limit, see the signature line below.I think that most meat absorbs about all of the smoke that it's going to in about 2 hours.
Hit the Nail on the Head. I was forced to test this on a Pork Butt, long story short....I ususally smoked Butts start to finish, 12-16 hours. A cranky neighbor complained so the next time I only smoked for 4 hours...Had NOWHERE near the great smokey flavor of adding Smoke for the duration of the cook. I moved and now " I Do What I Want! "...JJ
The answer is no, smoke ring formation will cease once the meat temp hits 140°, under normal circumstances but the meat will continue to "absorb"( not what actually happens but close enough for this discussion) smoke as long as there is smoke.
Meat will pick up smoke flavor for as long as it is exposed to smoke, there is no time limit, see the signature line below.
Kru--the "internal temp" of the meat has no effect. When the surface temp of the meat is the same as the surrounding temp of the cooker smoke stops condensing on the meat and it takes up no more smoke.
Side question related to temps. Is there a point where the meat stops absorbing smoke because of internal temp? I read that somewhere so I tend to smoke low and long to get the most of the smoke flavor.
Soooooo....Cold smoking Bacon or Country Hams for 7 to 14 DAYS is pointless because the meat and smoker are the same temp, there is no smoke condensing, and it won't stick???? Beyond the gases, esters and aldehydes that are in smoke that contribute to flavor and form the Smoke Ring. A large portion of smoke is made up of Particulate Matter and flavorful Resins that will settle on the sticky Pellicle formed when dissolved surface proteins dry. You are correct that wetting the surface will slow the surface fibers from coagulating, for a little while, to get a thicker smoke ring. But with overall flavor...As long as you Make Smoke the meat will Take Smoke...JJ
Kru--the "internal temp" of the meat has no effect. When the surface temp of the meat is the same as the surrounding temp of the cooker smoke stops condensing on the meat and it takes up no more smoke.
Solution---If you spritz the meat (lightly) with any liquid it evaporates and cools the surface and the warmer smoke will condense on the meat. Think cold beer on a warm humid day and the drops that form on it.
Theoretically if you do this there is no limit to how much smoke will be "absorbed"
Cheers
No issue my friend. Take care...JJ
Thanks for the correction Chef. I probably worded that wrong.
Where did you "hear" or read that ???Kru--the "internal temp" of the meat has no effect. When the surface temp of the meat is the same as the surrounding temp of the cooker smoke stops condensing on the meat and it takes up no more smoke.
Side question related to temps. Is there a point where the meat stops absorbing smoke because of internal temp? I read that somewhere so I tend to smoke low and long to get the most of the smoke flavor.
Solution---If you spritz the meat (lightly) with any liquid it evaporates and cools the surface and the warmer smoke will condense on the meat. Think cold beer on a warm humid day and the drops that form on it.
Theoretically if you do this there is no limit to how much smoke will be "absorbed"
Cheers
JJ's tangy finishing sauce is the way to go. I get major compliments every time I use it. Thumbs UpJJ, I've already learned in my short time on here that you sure know how to cook. Do you have any finishing sauce/glaze that you've used in the past that you wouldn't mind sharing?
I'm wondering what the empty can would look like if you sprayed it with ice water just after it was taken out of the smoke. I also wonder what room temperature water and hot water filled cans would look like.
You are absolutely correct about evaporative cooling prolonging the stall what I was addressing the smoke not the stall and trying to say was:
I'm wondering what the empty can would look like if you sprayed it with ice water just after it was taken out of the smoke. I also wonder what room temperature water and hot water filled cans would look like.
It certainly appears that there is "more" smoke on the ice water can but looks may be deceiving, there is no accurate way to quantify what we are seeing therefore there is no way that we can accurately say that there is more smoke on the surface of the ice water can.
One thing that I can say with certainty from my own experience, if you are cooking low and slow, is that if you spritz or mop with a cold liquid you will increase the overall cooking time, in other words you are creating a "stall". Cooking at higher temps will offset this effect if you are spritzing and IMHO mops should always be hot.
JM2C.
I am not aggravated in the least, just curious.
...I sure did not intend to aggravate anyone. I am here to learn.
Cliff, Some of it is directly from Dr. Blonder but (not via Meathead.) ( I am not a fan of that site) But "smoke" condensation on a surface cooler than the smoke is actually due to the laws of physics.
I am not aggravated in the least, just curious.
Is this coming from Dr. Blonder via Meathead?