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Unread 11-14-2003, 11:13 AM   #6
threesticks
Knows what a fatty is.
 
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From Kit Anderson at the FAQ of the Internet BBQ List (Version 2.0/Section 12-Science and Barbecue)
"The smoke ring reaction stops when the meat gets to about 120F. The smoke ring is only one of the reactions taking place in the meat and has its own associated flavor but smoke penetration is temperature dependent."

http://www.eaglequest.com/~bbq/faq2/12.html
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