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How long does meat actually take on smoke? Do you guys look at internal temps when deciding when not to add more smoke? Is it a function of hours?
Whats the general rule of thumb to prevent excess pellets from being wasted? Mmm I found this on Meathead's website. Interesting stuff: All this Blonder research busts a bunch of myths. The smoke ring is not cause by the billowy white stuff, it is caused by gases.
It is not enhanced by paprika. It is enhanced by basting. It is not due to nitrites like the pink color in cured meats. There is no time limit on smoke absorption. Salt has little to do with it. Some people think it does because it is right below the surface and that is where the spices and smoke flavors live. They are fooled by the bark. Last edited: Jun 15, I give my meaty smoke the whole time it is in the smoker.
I use chunks so none is wasted. The meat or exterior of the meat will take on smoke as long as you have smoke flowing through your pit. This content contains affiliate links. If you make a purchase after clicking a link on this page, we might receive a commission at no cost to you.
The key to smoking a joint of meat is a low temperature, ample time, and plenty of smoke to surround your meat. In this article, I will explore some important information about smoking meat, including what temperature meat stops taking smoke. Meat will take smoke the whole time it is subjected to it during the smoking process. There is no time limit on smoke absorption. You want a good, thick stream of smoke around the meat at all times to give the meat the kind of exposure needed to enhance the flavor.
However, the smoke ring stops growing after the meat reaches a certain temperature, which is where the confusion comes from. It is important to note that the smoke flavor and the smoke ring are completely different, despite being the subject of much confusion among BBQ beginners.
Although this is where the confusion arises, the smoke ring appearance and smoke flavor are entirely different and do not correlate. Wood is made up of volatile organic compounds, which become gases when heated, as well as carbon, minerals, and water.
However, it is the evaporation of these volatile organic compounds which create the flavorful smoke that makes your smoked brisket so delicious. You could have a whole book dedicated to this topic. The short version is that hardwoods are the best woods to use for smoking , with fruitwoods being particularly good. Here are some of the most popular woods used for generating smoke — try out several and find your favorite! When wood heats up enough to burn, the bonds between its elements carbon, hydrogen and oxygen, plus other trace elements begin to break down.
Breaking down these bonds releases energy and atoms in a process called pyrolysis. The unbound atoms form a hot gas and quickly combine with oxygen present in the air to produce carbon dioxide. As wood is made up of a considerable amount of water, this is released as it heats, and the hydrogen atoms combine with the oxygen to produce water vapor or steam. So, when you stick another log on the fire, it dries out first, producing large amounts of steam.
Then, once dry, it begins to break down, producing smoke. This release of energy keeps the oxidation process going in a sustained chain reaction and your fire continues burning. Typically described as thin, blue smoke , good smoke will give your meat its delicious flavor.
Bad smoke, on the other hand, creates a bitter flavor with an oily aftertaste. The wood that you use for smoking is composed of numerous compounds that are released when it burns. Hemicellulose, lignin, and cellulose present in wood break down at low temperatures to create those complex smoky aromas we look for when BBQing.
However, burn them at too high temperatures and they break down even further, producing unpleasant tasting compounds. When you start up your grill, you most probably open all the vents to maximize airflow, helping to get your fire going.
This can cause the fire to spread too fast to unburned wood, giving off large particles, which are responsible for bad smoke. This, in turn, reduces the amount of oxygen to your fire, so that it burns slower and produces those desirable, good smoke molecules. To avoid disappointing results, you should take time to assess the smoke coming off your grill before adding your meat.
Make sure you have that thin, blue smoke , not clouds of thick, white smoke before cooking. Rather than having the smoker running all day, you can pull the meat out early and still get a lovely smoky taste if you have a well-set smoke ring. However, if you leave the meat in longer, the smoky flavor will become more pronounced. Though the smoke ring will not grow, the inside of the meat will slowly take on more and more flavor.
As we have seen, the ring smoke is a nice-to-have feature of your smoked meat cut. When the bark or the darker crust is formed, smoke might struggle to penetrate further through the meat. However, the outer surfaces will still be able to absorb smoke and offer a deeper smoke flavor. Cooking temperatures and times affect the formation of the smoke ring but not the overall smoky flavor of your meat. Supervising temperatures and cooking time are essential to achieve the consistency you want.
However, what does impact the smoky flavor of a meat cut is the cooking method. As mentioned previously, meat fibers will only continue to take on smoke for as long as they are exposed. Therefore, if you remove your meat from the smoker early and finish it in the oven, it will not have such a pronounced smoky flavor. At the same time, if you decide to wrap your meat in foil, this might also impact its flavor — as well as its smoke ring — as the smoke will not have access to the meat and the myoglobin.
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