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Pro or talented amateur input needed

hhersh

Meat Mopper
258
10
Joined Apr 13, 2007
I have seen it somewhere in this forum that meat will not accept any more smoke after it reaches a certain temp. If memory serves, around 150F. If this is true, i'm wasting my mesquite chunks right now since the temp of my Boston Butt has reached 161*......any help appreciated...
 

pigcicles

Master of the Pit
OTBS Member
SMF Premier Member
2,533
14
Joined Nov 25, 2006
hhersh - the meat will stop producing the smoke ring at around 140º - it will continue to take on smoke flavor through the entire smoke - I don't have the post handy, but it is here somewhere. There have been many discussions on the topic of smoke ring vs. smoke flavor. Try not to get the two confused.

Hope this helps.. any more questions ask again and I'll try to find the posts for you.

Keep Smokin
 

cajunsmoker

Master of the Pit
OTBS Member
1,828
14
Joined May 21, 2006
Yep, that is the deal


Be careful after 140 with your smoke so you don't overdo it.
 

squeezy

Master of the Pit
OTBS Member
2,113
13
Joined Jul 17, 2005
Interesting ... I didn't know that smoke flavor and the smoke ring are separate entities... makes sense ...sort of ...will ponder this info.
 

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