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Unread 11-18-2012, 09:04 AM   #21
Bludawg
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Any hunk of meat will suck up smoke as long as it remains in a smoky environment.

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

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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.
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