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Old 04-27-2014, 02:30 PM   #15
oldbill
is Blowin Smoke!

 
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Join Date: 05-30-13
Location: Kyle, TX
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Here's an interesting article about smoke and it's effect on meat. Scroll down to the heading "Smoke And Food".
http://amazingribs.com/tips_and_tech...n_of_wood.html
As the article points out, smoke does continue to collect on the surface of the meat as long as there is moisture present but as for actual "penetration" there is very little. The smokiness of BBQ is really in the bark, not deep into the meat.
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