- Nov 25, 2023
- 168
- 136
Watched a video where the comment was made that meat no longer accepts smoke once the internal temp reaches 158-degrees. Any truth to this? Not to bias your answer, but the same person in the video claimed it took 3-hours to cook ribs to in internal temp of 200-degrees with a temp setting of 250-degrees for the pit.
Thank you!
Thank you!