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quote:
Originally posted by G Que:
Not necessary to add any more wood. The pros in the forum archives states that once the meat reaches internal temp of 140 deg the meat is not gonna to take on any more smoke.


Does that mean that the smoke flavor acquired after smoking cooked steaks, pulled pork and beef is just my imagination?

T
quote:
Originally posted by JT1K:
Mr. T
I wouldn't say it's your imagination. Definitely agree with the 140 degree rule, but things like sauces and even juices on the outside of the meats can still take on smoke flavoring... Just not necessarily in the same way it does from a raw state.


Guess I am not a believer in the 140° rule. Of course, a cooler dry product will take smoke more readily than warmer ones. If a product is sweating during the cook, smoke won’t adhere to the product as well even though smoke is collecting on the moisture itself. To say a product does not take smoke above 140° is a fallacy in my opinion.

T
I've certainly had smoke flavor intensify above 140 degrees but I wonder how much is just on the surface, and to what degree the cooking process gradually inhibits smoke flavor penetrating into the interior of a larger cut. I'm guessing that as the muscle tightens and loses moisture, whatever pathways for smoke penetration exist get less efficient. If there were a "smoke flavor" probe it would be an easy experiment!

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