What internal temp does smoking stop?

[flash]

Flash according to that thought you could just cut the outer part off of something that was over smoked and that has not been my experience

The idea is that the pores on the meat close up at 140º, allowing no more smoke. Therefore only the surface area and possible thru the smoke ring will take on more. Possibly the density of the meat may or may not allow more also.  I don't over smoke stuff, so have never had to do any cutting.

 Remember Piney........

Good smoke on right. 

    Just in case you forgot.

 

[dick foster]

Don't know about the stick burners I use lump and chunk. I'm also not going to belabor the point as all I have done is pass along what has been said many many times before on this and many other smoking boards. You can do with it what you want, personally I don't care. I take it all in, weigh all the info then do my own thing too.