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

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

Quote:
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.

Quote:
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.
Bludawg is offline   Reply With Quote