chef jimmyj
Gone but not forgotten. RIP
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- May 12, 2011
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There are frequent posts where a Newbie will ask, " How long should I apply Smoke to my Butt? " This will be followed by one or more folks answering, " It won't take no more Smoke after 4 hours. "
Here's what's happening in your Smoker...
Smoke is made up of Gasses, some containing Nitrogen, Particles of assorted chemicals, most of which have a pleasant flavor, and some Tars and Oils. As the meat is being smoked many of these Gasses dissolve into the meats surface moisture. Since in the early stages this moisture can move in and out of the outer 1/4 to 1/2 inch of the meats surface we get flavor from these Gasses and in a chemical reaction between the Nitrogen Gas and the Myoglobin, the stuff that makes meat Red and does NOT contain any Blood, we get a permanent color change from red to pink. A Smoke Ring! During this chemical reaction the smoke Particles start building on the surface of the meat. Since they are too big to penetrate very far, the particles only accumulate on the surface with some of the smaller ones being carried an extremely short distance in with the surface liquids. Bottom line is Smoke is made up of many chemicals and gasses. The Gasses can combine with the meat juices, it will Absorb Smoke, and enter the meat until about 140*F(approx. 4 hours at 225-250°F) when the muscle fibers contract to the point that very little passes in or out...BUT...The flavorful smoke Particles will continue to built up on the surface, in other words it will continue to " Take Smoke ", as long as smoke is being applied to the meat.
So, no more " Smoke Ring " penetration after 140*F but " Smoke Flavor " will keep building until you remove the meat from the Smoke...JJ
Here's what's happening in your Smoker...
Smoke is made up of Gasses, some containing Nitrogen, Particles of assorted chemicals, most of which have a pleasant flavor, and some Tars and Oils. As the meat is being smoked many of these Gasses dissolve into the meats surface moisture. Since in the early stages this moisture can move in and out of the outer 1/4 to 1/2 inch of the meats surface we get flavor from these Gasses and in a chemical reaction between the Nitrogen Gas and the Myoglobin, the stuff that makes meat Red and does NOT contain any Blood, we get a permanent color change from red to pink. A Smoke Ring! During this chemical reaction the smoke Particles start building on the surface of the meat. Since they are too big to penetrate very far, the particles only accumulate on the surface with some of the smaller ones being carried an extremely short distance in with the surface liquids. Bottom line is Smoke is made up of many chemicals and gasses. The Gasses can combine with the meat juices, it will Absorb Smoke, and enter the meat until about 140*F(approx. 4 hours at 225-250°F) when the muscle fibers contract to the point that very little passes in or out...BUT...The flavorful smoke Particles will continue to built up on the surface, in other words it will continue to " Take Smoke ", as long as smoke is being applied to the meat.
So, no more " Smoke Ring " penetration after 140*F but " Smoke Flavor " will keep building until you remove the meat from the Smoke...JJ
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