Put on smoker straight from refrigerator???

[Displaced Texan]

That said, I don't think you can go wrong either way.

 

[pineywoods]

I noticed that folks worship that smoke ring.. Do you get good smoke taste going straight from refrigerator to smoker?--or do you think it matters? Thank you for your reply

If you put around 40 degree meat into the smoker rather than 65 or 70 degree meat it stands to reason the longer it takes in the smoker to get to a certain internal temperature the more smoke flavor it will have. Some people will try to tell you the meat stops taking in smoke at around 140 degrees but that is not correct the smoke ring stops forming but it will take in smoke as long as smoke is applied.

 

[noboundaries]

That 7 myths article says it all.

 

[chef jimmyj]

I find no benefit and in the case of Poultry...Sitting on the counter, in a 90°+ Kitchen, is asking for trouble. If I am Dry Brining meat, I will let that sit out for an hour...JJ

 

[Millberry]

When I do brisket, I pull it from the fridge, unwrap, trim, and rub it as my coals and fire are getting started and stabilized. It ends upon close to room temp.

Aaron Franklin warms beef to room temperature. He feels it gives a more even cook.

My room temperature brisket turns out pretty good. Here's one I did a few days ago.

View attachment 472208

Beautimus !!!!!!!!!!!! WOW!

 

[Millberry]

I find no benefit and in the case of Poultry...Sitting on the counter, in a 90°+ Kitchen, is asking for trouble. If I am Dry Brining meat, I will let that sit out for an hour...JJ

Thank you!

 

[mike243]

I don't see how a large cut of meat could ever hit room temp in 3-4 hours, I have always fridge to smoker with only a stop to put a rub on, always great results, and if you like rare steaks DONT LET the STEAKS come to ROOM temp. the goal is to keep the center from cooking so keep it cold as possible, for a more uniform temp thru out bring to room temp

 

[SmokinAl]

Fridge to smoker here too!
Al

 

[HalfSmoked]

Yup same here fridge to smoker. Lot of good suggestions here. But my favorite reply is a lot of what is said on here comes down to personal preference.

Warren

 

[HalfSmoked]

Thanks for the like Displaced Texan it is appreciated.

Warren

 

[Millberry]

Fridge to smoker here too!
Al

Thank you----with the elctric smoker gathering dust, I may can put cold meat on the WSM

 

[Displaced Texan]

Thanks for the like Displaced Texan it is appreciated.

Warren

You bet, sir, and as well for yours!

 

[TuckersBarbeque]

Yep, fridge to smoker with a stop off for some rub. No reason to let it warm up, especially the larger pieces. If it takes an hour in a 225+ degree oven for the inside to get to room temp, then sitting on the counter in ~75 degrees means nothing but bacteria growth on the outside unless you have salt on it to inhibit the growth.
For steaks that are only an inch thick... that's another discussion entirely.

See below for my last butt smoke. More importantly, you can see going from 40 to 80 degrees was about an hour.

 

[Millberry]

Yep, fridge to smoker with a stop off for some rub. No reason to let it warm up, especially the larger pieces. If it takes an hour in a 225+ degree oven for the inside to get to room temp, then sitting on the counter in ~75 degrees means nothing but bacteria growth on the outside unless you have salt on it to inhibit the growth.
For steaks that are only an inch thick... that's another discussion entirely.

See below for my last butt smoke. More importantly, you can see going from 40 to 80 degrees was about an hour.

View attachment 472510

Thank You!

 

[HalfSmoked]

Thanks for the like SecondHandSmoker it is appreciated.

Warren