Originally Posted by aevanlloyd
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.
It is after 140 Degrees IT that meat stops absorbing smoke. It starts around 120 and by 140, you are not getting any more smoke absorbed into the meat. I pull my chips after I hit 140 IT. Just another reason the "low and slow" cooking method is good, you get more smoke flavor.
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