Smoke adsorbing temp - Does it exist/what is it?

Discussion in 'General Discussion' started by ggrib, May 17, 2015.

  1. ggrib

    ggrib Newbie

    I am just getting ready to smoke another brisket. Thought I'd browse a bit and noticed a comment from Jeff on FAQ. He  stated " smoke a brisked until it reaches an internal temp of 140 at that temp it stops adsorbing smoke". Yet in his recipes etc, he says " smoke for about 3 hours or until the internal temperature reaches 160.

    Question,---- does meat stop adsorbing smoke at a certain temperature? If so, is it the same for all kinds of meat? And for beef is it 140 or 160 or ?????

      And do other things have a "stop adsorbing temperature"?
  2. bmaddox

    bmaddox Master of the Pit

    Geez that is probably an impossible question to answer as I am not sure how you would every measure if something is still absorbing smoke.

    For instance, If I cook a butt unfoiled with smoke the entire time I don't notice a flavor difference than when I foil after the stall (around 165). That might be because I use a light smoke or it might be because it stopped absorbing smoke.

    I know that I have my own preference on what is "enough" smoke time to achieve the flavor I want. I guess it is more of a trial and error thing to figure out what works for you. 
  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Here is one explanation.... In the hot smoked meat, the meat surface forms a crust, which some say, the smoke will not penetrate well... So, I guess, it gathers on the surface...

    ... ....
    Last edited: May 18, 2015
  4. robcava

    robcava Meat Mopper

    It is actually true that it stops absorbing smoke into the meat at about 135. After that the flavor will just accumulate on the outside. Not necessarily a big deal but if you overdo the smoke once the meat temp gets up there you can start getting bitter flavors. It doesnt really matter for a thick cut of meat like a pork butt since there isn't as much bark to meat. For chicken or ribs you can definitely end up with bitter overtones. I usually stop adding fresh wood and just do coals after the meat gets up to that temp range.

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