smoky meat?

[mnsmokin]

My buddy was telling me that after 3 hrs in the smoker, meat will not except anymore smoke than it already has in it. I am having a hard time believing that. Is there any truth to this?

 

[3montes]

Yes, there is a point where smoke penetration is basically stalled and your meat will not absorb any more significant smoke flavor. At what time or temp this occurs I can't really say with any definite assurance.
It is most likely different with varieties and cuts of meat along with other variables.

 

[hdsmoke]

And, who cares anyway...just because it stops absorbing doesnt mean you have to stop smoking! I love tending fire...and drinking beer. So whether that thing takes smoke for 12 hours or 1.2 hours im standing by with a beer!

 

[ronp]

The answer is no it doesnt stop taking smoke, now the smoke ring is something else.

 

[sooner fan]

Some believe that the pores in the meat close around 140. I always smoke till it's done (temp) and everything is good!

 

[triplebq]

Does not stop . For an example you can cook a brisket in the oven at say 325 wrapped in foil for three hours and then put on a smoker for two hours and it absorbes as much smoke as a raw one does .

Remember Thin Blue Smoke cooks perfect and your smokes will always come out great .

Pracatice and more practice is al lI can tell ya . You can ask ten people and get 11 different answers to this question . Just cook it the way you like it best . I smoke some all night and use no foil , some I smoke and then foil to finish , when rushed I will cook in an oven wrapped in foil for three hours @ 325 and then finish on my smoker for two hours . Each way I have gotten the same exact results ~ mouth watering brisket . My lone constant is I wrap each brisket in foil and then a towel and let it rest for 30 minutes to an hour ALWAYS .

 

[richoso1]

Ron is correct, there is a point where the smoke ring will not increase or darken. Smoke taste can intensify varying on the amount of time the neat is exposed to the smoke.

 

[mnsmokin]

thank u for the reply.......2 questions. What is Thin Blue Smoke and why do you wrap in tin foil and a towel for 30 min afterwards?

 

[mballi3011]

I have always started to slow down on the wood and smoke after about 140° or so. I have hedr that the meat will stop teking smoke but I sometimes keep the smoke going past 140 and some times I don't.

 

[jirodriguez]

You wrap it in tinfoil and a towel to keep the aliens from abducting it!!

.... no the foil, towel wrap, and then into a cooler is the resting of the meat. This is when all the juices redistribute from the outer part of the meat back to the inside and make it all good and moist! If you have a large piece of meat (shoulder, brisket, ect.) I would suggest you keep it in the cooler for 1-2 hrs. - the cooler keeps the temp up in the safe zone. You can actually hold the meat in a cooler for up to 6 or so hrs, but after about 3 hrs. you run the chance of the meat getting mushy.

 

[pike]

when the outer layers of the meat reach 140 deg the penetration of smoke stops, the smoke will continue to adhere and build up on the outside of the meat, the same way that the smoke builds up on the inside walls of your smoker, it is possible to get so much build up on the meat making it very bitter, (put a drop of liquid smoke on your tongue and youll understand what im saying

)

 

[meat hunter]

Not true. Meat will still absorb smoke after 140 degrees, but at a slower rate.

http://www.smokingmeatforums.com/for...t=61546&page=3

 

[pike]

true, but thats determand by the temps that its cooked in, a temp of 200-250 will take in more smoke ring then one being smoked in a temp of 250-300, higher temp, faster cook time, less smoke ring. 2 equal sized chunks of meat, one smoked at 250 deg the other at 300, the one at 250 will have a deeper smoke ring. but thats a very small amount gained to the ring.