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Unread 03-20-2013, 08:59 PM   #1
aevanlloyd
Found some matches.
 
Join Date: 02-03-13
Location: Tempe, AZ
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Default How much smoke is too much?

I know it's a subjective question but I was taught that after 2 hours of smoke the meat has basically absorbed all the smoke its going to absorb. Assuming we are talking about ribs,butt, and brisket, is there a point were you should stop adding smoke?

Note: I'm cooking on a Webber with charcoal and small chunks of peach or applewood.
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