Help i can't remember

[wannbe]

I've been smoking ribs all winter, now the wife wants me to do a brisket ( so i'll do 2 and i'm trying my 1st meatloaf), i can't remember does the smoke penetrate better with the meat at room temp or refrig cold ?? PLEASE HELP ME REMEMBER !! thanks

 

[richtee]

After 15 or so hours...it's irrelevant the temp it hits the smoker at. However, as far as smoke ring formation, you will get a better one using chilled meat, and keeping the moisture up in the smoking chamber...IE mopping and/or water pan.

 

[wannbe]

ty, that did make sense but i needed to know for sure. i know the brisket will turn out well, lets pray for the meatloaf!! i'll get some pics!!
thanks again

 

[richtee]

just check the 'loaf temp..it will be done first. Like the fatty..pull around 170.

 

[richtee]

By the way..
http://www.smokingmeatforums.com/for...40270#poststop

 

[richoso1]

I agree with Richtee, I've noticed that same result with meat right out of the fridge, I have also been using the rack directly above the water pan. I am getting more of a smoke ring.