140F - smoke or no?

Is the question whether the smokering will cease at around 140� or whether it will take up more smoke?

I think the 140 theory is something like at that temperature the pores or fibers or cell membranes or something closes up so that no more smoke flavor can get in. Maybe Joseph'll hop in - he originally proposed the experiment.

As an aside, once the color has turned from pink to grey, I doubt there's any way short of food coloring to turn it pink or red. But, it'd sure be worth the experiment.

The question that I was posing is whether or not meat will continue to take on smoke flavor once the product temperature exceeds 140 F. I'm sure we've all read/heard the theory that it doesn't. I've seen the various in-depth explanations regarding the chemical behavior of meat proteins explaining it all.

FWIW, my experience is that this theory is not universally true, which is why I posed the question of a real world test. I find that there can be significant added smoke flavor by continuing exposure above the 140 mark. I've also found that you have to be careful in doing so because there's a greater risk of oversmoking (off flavors, etc), but if you're trying to create a stronger smoke flavor it can work out quite well.

Unfortunately there's no quantitative way of putting this to a test, i.e. we can't just run the finished product through a smoke-o-meter and come up with a result matrix. This would have to be done by blind taste testing.

Just my 2c. For those that are happy with their Q and don't care about any of this feel free to ignore it

Here is a couple things to think about:
What is the 140� internal mark about?
Two is smoke being drawn into the meat.

Smokering is produced until the internal of 140� is reached, I'm going to take the word of food science guys on this one and I have found it to be true from years of cooking.

The second part is a totaly different question.
Smokering is a chemical reation to the nitrate on the meat (in rub) and in the smoke. Absorption of smoke is a misnomer as to what is really going on. Smokering is not the absorption of smoke but the chemical reation.
Smoke flavor on the other hand will be deposited on the meat as long as you give it smoke.
If you can forget the idea of smoke absorption being connected to smokering
the science of how it works becomes clearer.
Jim

This "theory" has been thrown completely out of whack.

As Jim mentioned......the 140 temp is when the smokering stops being formed....NOT when the smoke stops absorbing. Somehow, this has gotten all twisted around.

Smoke will flavor your meat for as long as it is applied.

quote:

Smoke will flavor your meat for as long as it is applied.

This pretty much sums up my experience as well. Thanks to all for the input on this one.

Jim, Stogie...I agree.

What I've heard is that the meat texture physically changes at that temp and the "penetration" of the nitrates/nitrites can't continue to go any farther.

Be sure to check out the thread about smoke ring (I'm working on an artile and I've posted a few photos).

The Smoke that settles on the meat, after 140, most likely just continues to adher to the surface of whatever you're smoking. Another reason why the smoke taste may dissipate rather quickly the next day or two (but the internal flavor intensifies).

Hey, all this Smoke Science is giving me a headache... where's the brisket?

Smokin'

So, it's agreed that smoke flavor continues to increase regardless of the 140F mark. Guess this discussion could be referenced when it comes up again.

Thanks to all those who put in their 2c!

tjr, you give up too easy. Just three of us "old-timers" (I've met Jim and he's as old as me) saying it's so.

Find me someone who can Prove it...

Well, you've done one experiment with brisket. How about pork butt for this one? I'm guessing you have multiple smokers based on how quick you did the brisket test. You could cook two butts to 140F in different smokers, take the wood box out of one and use a fan to blow the smoke out. Continue cooking until both are done, then evaluate flavor at different depths from the surface. Admittedly a pretty subjective test, but at least you, Mrs., & Jr. would have some good eatin'.