The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 01-18-2013, 09:52 AM   #1
pike51
On the road to being a farker
 
Join Date: 03-28-12
Location: Valdosta, GA
Downloads: 0
Uploads: 0
Default How long does meat take on smoke flavor?

Strange question I know but how long does meat actually accept smoke flavor effectively? If you put a shoulder or brisket on the smoker for 2 hours and than move it to another cooking method (be it oven or somethig else) that makes for easier maintenance of temps, what would the flavor change be?

I ask because my duo is very difficult to tend for more than a few hours as it uses quite a bit of fuel and I'm thinking about transferring to an oven for the remainder of the time until internal hits desired temp.

I'm saving for a better smoker now so I won't have this problem in the future but until then, this may be my best option.

Flame away!
__________________
Chargriller Duo w SFB
pike51 is offline   Reply With Quote


Unread 01-18-2013, 09:57 AM   #2
Bludawg
Quintessential Chatty Farker
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Downloads: 0
Uploads: 0
Default

At a surface temp of 140 deg the chemical reaction the causes the "Smoke Ring" to form ceases. The meat will continue to absorb Smoke Flavor as long as it remains in a Smoky environment. You will never master Great BBQ on a Consistent basis by cooking to a "Desired Finish Temp" or "Min per LB."!!! You must learn to cook by feel using a probe (for large primal cuts) or other methods for other cuts to determine when it at the optimum tenderness. I cook on a CG outlaw Stop using charcoal as the main fuel source, Burn Wood. 1 split every 45 min will keep your temps steady.
__________________
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is offline   Reply With Quote


Unread 01-18-2013, 10:10 AM   #3
HankB
is One Chatty Farker
 
Join Date: 01-16-12
Location: Winfield, IL
Downloads: 0
Uploads: 0
Default

I agree with Bludawg. And it's not at all a strange question.

If you get a couple hours in a smoker (or kettle with smoke) you will get some nice smoke flavor. I even use some chunks on the coals when I grill and that's often for a very short time. I feel that I get a subtle smoke under those conditions.

If I do have a long smoke going and the charcoals are just about out, I have thought about pulling the meat and finishing in the oven. I wouldn't have any reservations about doing that.
__________________
Weber Crazy
HankB is offline   Reply With Quote


Unread 01-18-2013, 02:30 PM   #4
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

It will work fine. It will not have as full a flavor as if you ran over smoke and fire the entire time. That being said, how hot are you cooking and over what fuel. Of course, many folks cook for 2-3 hours, then wrap in foil, so they are not getting anymore smoke on their meat and they seem to produce good meat. Oven on!

Perhaps if you are cooking low, you might find some benefit in cooking hotter and getting done sooner. You also might want to consider plugging up some holes in your cooker for the time being.
__________________
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is online now   Reply With Quote


Unread 01-18-2013, 03:42 PM   #5
PatioDaddio
Babbling Farker

 
Join Date: 05-04-08
Location: Boise, Idaho
Downloads: 0
Uploads: 0
Default

Meat stops absorbing smoke at 140*, which is also when the smoke ring stops forming.

John
PatioDaddio is offline   Reply With Quote


Thanks from:--->
Unread 01-18-2013, 03:52 PM   #6
deguerre
somebody shut me the fark up.


 
deguerre's Avatar
 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Downloads: 0
Uploads: 0
Default

When I cheat, , I take shoulders to 160 and finish off in the oven. Plenty of smoke absorbtion and flavor for me by that time.
__________________
Guerry >^..^< Pit Beeatch for Team Munchkin
Avatar by Northwest BBQ
"If more people would just open their minds, more people would learn things." Wampus
deguerre is online now   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 02:54 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts