True or False....As long as you Make Smoke your meat will Take Smoke...

[chef jimmyj]

Thanks Brian...JJ

 

[big casino]

Here's some reading for you. IMO meat will take in smoke as long as smoke is applied

http://www.smokingmeatforums.com/t/61546/smoky-flavor-vs-smoke-ring-wrt-temps

kind of the same deal in the article I posted talks about color absorption rather than the actual smoke absorption

 

[sprky]

I too agree that as long as the meat is in the smoke it's taking on flavor. I base my opinion on my smoking experiment and a blind taste test by my family. When I read somewhere that meat stopped taking on smoke flavor at X temp, I blew it off. Then I saw it again somewhere, and read it in a book. I had to find out if this was fact or fiction, no since in burning wood if it was true. I took 2 pork butts, and put them in the smoker, both were prepped the exact same way. I pulled 1 butt off at 160 and finished in oven. I finished the other in the smoker. I pulled both butts into separate pans marked on bottom which each was. Everyone agreed the one smoked till end had a much better smoke flavor. Mystery salved meat takes on smoke as long as it in it. Had I been on SMF at the time I would have posted this up.