Quote:
Originally Posted by HeSmellsLikeSmoke
I am not sure why this in in this competetion forum, but if you want a serious answer, the 140 threshold is when the smoke ring stops forming. A brisket will take on smoke to a diminishing degree well beyond that point
If you want smack, my brisket can take on smoke longer than your brisket can.
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I'm with you. Any meat will take on smoke as long as it is exposed to it, that is why you want a small clean fire. If you want proof, take 1/2 of your brisket after it is past 140 and smoke it with a big choked down fire (white smoke) and see if you don't taste the difference.
Also, when I worked for a BBQ restaurant, if we were late getting the meat out of the freezer, it went into the pit semi frozen. When we did this we had a more prominent smoke ring because it took longer to get up to 140. Smoke ring is a chemical reaction, not smoke absorption.
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