I have read on several sites that when smoking different meats that they can only absorb so much. We can smoke a brisket for 10 to 24 hours depending on technique and equipment. But when does the meat say I can't absorb any more. The same question for ribs and pork butt. some wrap some don't wrap. The amount of smoke should almost be a given number of time as compared to cooking temp and end point temp. I know when meat is done it is done. But are we continuing to smoke for no more result?