SirPorkaLot
somebody shut me the fark up.
In another thread, there was an assertion made that: "Smoke penetration beyond a half inch is a myth" & "The meat deep inside has no smoke flavor"
We were discussing pork butts at the time.
At least one of these quotes was attributed to Ray Lampe (Dr. BBQ)
This would mean that for 25 years, I have imagined the smoke flavor in my pork?
I don't agree with the assertions made, and while I am the first to admit when I am wrong, I think there must be some misunderstanding.
IMHO - Beef (aka brisket) doesn't accept smoke as readily as pork, so I may could agree that smoke won't penetrate as deeply in beef as it does pork, but to say the meat deep inside a pork butt has no smoke flavor is in direct conflict with my experience (and taste buds)
What is your experience?
We were discussing pork butts at the time.
At least one of these quotes was attributed to Ray Lampe (Dr. BBQ)
This would mean that for 25 years, I have imagined the smoke flavor in my pork?
I don't agree with the assertions made, and while I am the first to admit when I am wrong, I think there must be some misunderstanding.
IMHO - Beef (aka brisket) doesn't accept smoke as readily as pork, so I may could agree that smoke won't penetrate as deeply in beef as it does pork, but to say the meat deep inside a pork butt has no smoke flavor is in direct conflict with my experience (and taste buds)
What is your experience?