Is there a point during a cook that ...?

[nonthink]

Is there a point during a cook that you meat just stops taking on the smoke flavor?
How far in does the smoke actually penetrate?
Once your bark is setup, does the smoke flavor just build up on the outside of the meat?

All these questions, and more on “As The Q Turns”

 

[Bigmista]

I've heard 140-160 degrees. I've also heard that meat can have too much smoke. These theories seem to contradict each other. I guess I really don't have an answer to your question. I usually foil my meat at around 160 but that has nothing to do with the smoke. It just helps the meat get past the sticking point and cook faster.

 

[JamesB]

It is my understanding that the smoker ring will cease to develop much past 140 or so... The meat itself will continue to take on smoke as long as it is in a smokey environment...

James.

 

[CajunSmoker]

It is my understanding that the smoker ring will cease to develop much past 140 or so... The meat itself will continue to take on smoke as long as it is in a smokey environment...

James.

That is the way I understand it also.

As far as too much smoke, I think meat that has "too smoky" a flavor is probably a victim of bad smoke, not too much smoke.

 

[qman]

That is the way I understand it also.

As far as too much smoke, I think meat that has "too smoky" a flavor is probably a victim of bad smoke, not too much smoke.

Ok, I am going to jump on with James and Rodger here. It has been my experiance that meat will take on smoke as long as it is in the smoky enviroment too.
I think the science on the "smoke ring" is right, it is controlled by temp, and stops developing around 140-150 degrees.

As to "too much Smoke": Two things here. One, as CajunSmoker points out, bad smoke rather that too much.
Second; Personal taste as to how much smoke flavor is enough, and also which type of wood to use.

 

[MilitantSquatter]

All well said... and I agree.

 

[Muzzlebrake]

All well said... and I agree.

ditto

now I have question....
if the smoke ring stops at 140 or so, if you were to hold the meat under that for an extended period will the ring continue to develop?
would this give you an advantage with judges in a comp.
anyone ever try?

 

[nonthink]

Thanks everyone for your input.

 

[Roo-B-Q'N]

To make pastrami, the book I am using says to place the corn beef on the cooker at a little bit cooler than room temp to allow for more smoke to penetrate the meat by staying in the smoke longer. Don't know if that is true or not, but I am making some this weekend. I will cut the corn beef in half and test.

Ok, I am going to jump on with James and Rodger here. It has been my experiance that meat will take on smoke as long as it is in the smoky enviroment too.
I think the science on the "smoke ring" is right, it is controlled by temp, and stops developing around 140-150 degrees.

As to "too much Smoke": Two things here. One, as CajunSmoker points out, bad smoke rather that too much.
Second; Personal taste as to how much smoke flavor is enough, and also which type of wood to use.

Before I got serious about smoking I used to have the cooker chugging along spewing out smoke all day long. Taste the Q and you tongue would go numb. THAT is to much smoke in my opinion.

ditto

now I have question....
if the smoke ring stops at 140 or so, if you were to hold the meat under that for an extended period will the ring continue to develop?
would this give you an advantage with judges in a comp.
anyone ever try?

In the CBJ class we all take they say to ignore the smoke ring as it has no bearing on the cook. In my class Ed Roith (sp) stated a smoke ring can be accomplished in the oven. Don't know if that is true or not. As to when I judge the smoke ring is not an issue one way or another for me.

 

[RichardF]

In the CBJ class we all take they say to ignore the smoke ring as it has no bearing on the cook. In my class Ed Roith (sp) stated a smoke ring can be accomplished in the oven. Don't know if that is true or not. As to when I judge the smoke ring is not an issue one way or another for me.

A little Tender Quick in your rub will give you a ring - Whether it's from smoke or not is another issue :wink:

 

[backyardchef]

What's been said pretty much covers it all....

Smoke-- depends on the wood and the preference of the eater. Bad smoke = bad flavor. But cooking with all wood using oak, hickory, cherry, peach, maple, post oak, etc...I've never had a problem, but some people don't like as much smoke. The more I cook, the more subtle I prefer the flavor to be.

I don't think maintaining the temp at 140 will by itself make the ring deeper or darker in color. From my understanding it is about moisture and the proteins setting up. I think it will be be helped in developing the ring the longer it takes to get to 140 (i.e. from fridge to pit rather than room temp). I have seen food come out of an oven with a ring...not as pronounced as from a smoker, though.

I'm quite sure that some of the more science minded folks around here can explain the process betterer and more righter than I can....

 

[SoEzzy]

To make pastrami, the book I am using says to place the corn beef on the cooker at a little bit cooler than room temp to allow for more smoke to penetrate the meat by staying in the smoke longer. Don't know if that is true or not, but I am making some this weekend. I will cut the corn beef in half and test.

You can extend the amount of time that a smoke ring can form be taking your meat straight from the fridge to the pit.

Before I got serious about smoking I used to have the cooker chugging along spewing out smoke all day long. Taste the Q and you tongue would go numb. THAT is to much smoke in my opinion.

This is smoke from smoldering fruit or nut wood, and is a sign that your fire wasn't hot enough and the smoke has a cyanide base, when your lips and tongue go numb it's a sign of badly cooked bbq.

In the CBJ class we all take they say to ignore the smoke ring as it has no bearing on the cook. In my class Ed Roith (sp) stated a smoke ring can be accomplished in the oven. Don't know if that is true or not. As to when I judge the smoke ring is not an issue one way or another for me.

Google smoke ring / myoglobin and you'll find that it is caused by the break down of nitrites and nitrates and the interaction of the acids and the myoglobin in the meat, as mentioned above you could add tender quick or saltpeter which are high in the nitrites and nitrates, or by using the nitrogen products in the woodsmoke to do the job for you.

 

[Mark]

You can extend the amount of time that a smoke ring can form be taking your meat straight from the fridge to the pit.



This is smoke from smoldering fruit or nut wood, and is a sign that your fire wasn't hot enough and the smoke has a cyanide base, when your lips and tongue go numb it's a sign of badly cooked bbq.



Google smoke ring / myoglobin and you'll find that it is caused by the break down of nitrites and nitrates and the interaction of the acids and the myoglobin in the meat, as mentioned above you could add tender quick or saltpeter which are high in the nitrites and nitrates, or by using the nitrogen products in the woodsmoke to do the job for you.

You can also bypass the catalytic converter in you vehicle and use the NOX.

 

[JamesB]

Before I got serious about smoking I used to have the cooker chugging along spewing out smoke all day long. Taste the Q and you tongue would go numb. THAT is to much smoke in my opinion.

That is creosote!

 

[Mitch]

Everyyone pretty well covered it.