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Unread 02-11-2013, 09:57 PM   #5
Moose
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Quote:
Originally Posted by HeSmellsLikeSmoke View Post
140 degrees is when the smoke ring stops forming. Meat accepts smoke to a varying degree all the time it is exposed to it.
Yes, unless the meat has been seared and has a crust on it which is what the OP was asking about - at that point, smoke penetration is nominal at best.
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