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Old 10-10-2005, 01:09 PM   #1
chargriller
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Default Starting Meat Temp

What should the starting temp of the meat being smoked be at?

I usally try to put the meat on the counter when I get the smoker ready, trying to warm it up a little, but actully it is still cold as heck.

Should it be room temp before starting or is right out of fridge OK?

What are benfits of warming the stuff being smoked?
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Old 10-10-2005, 01:14 PM   #2
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Most of the time I forget to take it out very long before it goes on.

IMO, I think it might be able to build a better smoke ring if its colder, because logistics say it must be below the 135* mark for a longer period of time, which some say is the temperature at which smoke stops permeating the meat.
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Old 10-10-2005, 01:17 PM   #3
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Quote:
Originally Posted by willkat98
Most of the time I forget to take it out very long before it goes on.
I wonder why ?
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Old 10-10-2005, 01:20 PM   #4
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Quote:
Originally Posted by brdbbq
I wonder why ?
\

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Because I'm out farking around in the yard and its 6am.

I usually rub down the night before though.
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Old 10-10-2005, 01:36 PM   #5
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Quote:
Originally Posted by willkat98
\

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Because I'm out farking around in the yard and its 6am.

I usually rub down the night before though.
Your meat ?
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Old 10-10-2005, 02:54 PM   #6
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I read somewhere the meat should be around room temp. I just figured it to be the same theory as trying to cook meat out of the freezer. The center is colder and will take MUCH longer to get toward optimum temp. Small items I don't worry about, but larger one I try to make a habit of bringing out of the fridge and letting it rest/wake up on the counter while I am getting ready for it.
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Old 10-10-2005, 03:10 PM   #7
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Quote:
Originally Posted by brdbbq
Your meat ?
Of course! Who else's would he rub?
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Old 10-10-2005, 05:22 PM   #8
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[QUOTE=willkat98]\

Tiny letters

Because I'm out farking around in the yard and its 6am.



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Old 10-10-2005, 05:57 PM   #9
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i wait till the last min to take my meat out it's supposed to get a better bark that way according to the DR's book
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Old 10-10-2005, 07:43 PM   #10
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My meat is usually thawed and sitting in the fridge. I remove it from the fridge and do what I have to to the meat (rub, inject etc) and into the smoker it goes.
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Old 10-11-2005, 02:36 AM   #11
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If I'm grilling I rest the meat until it's sort of room temperature; if I'm BBQing I use it straight from the fridge.
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Old 10-11-2005, 04:18 AM   #12
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Quote:
Originally Posted by CarbonToe
If I'm grilling I rest the meat until it's sort of room temperature; if I'm BBQing I use it straight from the fridge.
What the toe said. Never frozen but a chilled hunk of meat will produce a better smoke ring and bark. Always room temp for grilling.
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Old 10-11-2005, 08:15 AM   #13
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I try to remember to let everything sit out for a little bit before putting it on. I've noticed a big difference doing this when grilling, not so much in smoking. One exception: I usually leave chicken in the fridge as long as possible, though.
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Old 10-11-2005, 09:00 AM   #14
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Quote:
Originally Posted by Sawdustguy
...and do what I have to to the meat
Don't we all?
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Old 10-11-2005, 09:37 AM   #15
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For me it depends on the circumstances of the day. If I have all day and am in no particular hurry, meat stays in the fridge until the last minute, I believe like Neil and others that the best quality is achieved this way.
If I'm cooking a big brisket and need to hurry things along, I get it out before I start setting up the cooker and let it warm up a bit to expedite the process a little.

When grilling (steaks in particular) I use the fridge/freezer to get the OL's and my steaks done to our particular liking. I like rare and the OL likes med, so after seasoning I put hers in the fridge and mine in the freezer (30 mins or less) throw them on the grill at the same time and my colder steak comes out less done in the same amount of time.
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