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Unread 02-11-2013, 10:02 PM   #7
HeSmellsLikeSmoke
somebody shut me the fark up.
 
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Quote:
Originally Posted by Moose View Post
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.
You make a good point. I was responding only to the 140 degree is when meat stops accepting smoke part. Your comment is more comprehensive. I actually don't know how searing affects smoke penetration, but I suspect you are correct.
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