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Old 11-18-2012, 10:04 AM   #21
somebody shut me the fark up.
Bludawg's Avatar
Join Date: 07-04-09
Location: Jonesboro,Tx

Any hunk of meat will suck up smoke as long as it remains in a smoky environment.

The butcher paper method is a great way to have meat stop taking the smoke, if needed.
This is false paper is porous although it will filter out some the smoke still gets through.

That is what I have heard as well. When I T gets to 140, don't bother putting smoke wood in anymore. I believe it is pretty accurate.
Again a false statement. The smoke ring stops forming at 140 deg it is just a visual thing (I can get a smoke ring in the oven) this has nothing to do with smoke flavor that continues to develop during a cook.
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
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