Announcement
Collapse
No announcement yet.
Benefits of longer smoking time
Collapse
X
-
This video with Dr. Blonder may give you the information you want https://pitmaster.amazingribs.com/fo...e-ring-1hr-39m
-
I've read that meat should be at refrigerator temperature when you put it on the smoker, and after an hour or two, the meat won't absorb any more smoke. No mention was made of the thickness of the meat, whether a chuck roast or a pork shoulder (the internal temperature of these two cuts would be vastly different at that time).
In other words, the smoke-collecting ability of meat happens at the surface, regardless of the internal temperature.
- Likes 1
Comment
-
Moderator
- Nov 2014
- 12702
- Land of Tonka
-
John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
********************************************
Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
*******************************************.
Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
*********************************
Accessories
Big Green Egg Plate Setter
Benzomatic TS4000 Torch X 2
Benzomatic TS800 High Temp Torch X 2
Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner
Digi Q DX2 (Medium Pit Viper Fan)
Dragon VT 2-23 C Torch
Eggspander Kit X2
Field Skillet No. 8,10,12
Finex Cat Iron Line
FireBoard Drive
Lots and Lots of Griswold Cast Iron
Grill Grates
Joule Water Circulator
KBQ Fire Grate
Kick Ash Basket (KAB) X4
Lots of Lodge Cast Iron
Husky 6 Drawer BBQ Equipment Cabinet
Large Vortex
Marlin 1894 .44 Magnum
Marquette Castings No. 13 (First Run)
Smithey No. 12
Smokeware Chimney Cap X 3
Stargazer No.10, 12
Tool Wizard BBQ Tongs
Univex Duro 10" Meat Slicer
********************************
Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
*************************************************
Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
**********
Next Major Purchase
Lone Star Grillz 24 X 48 Offset
AS the article that was linked above will tell you.......smoke is attracted to cool, wet surfaces. That means, at the start of the cook. That is when things are most important for smoke adhesion. Remember, smoke really does not penetrate the meat to far, it is much more of a surface treatment. You an add more smoke at the end of the cook by adding moisture to the surface of the meat, or by adding more wood. But by this point, you probably already have enough smoke on a long cook that is associated with a brisket, butt or shoulder.
You could even smoke your cuts for a few hours and finish them in the oven with little difference in taste.
Make sure to read this article. "What you need to know about wood, smoke and combustion."
Focus on the "Smoke flavor is almost all on the surface of the food" section of the article."
- Likes 3
Comment
-
Club Member
- Nov 2021
- 2300
- Alexandria, VA
-
Pit Boss Copperhead 5 vertical pellet smoker
Weber Spirit 3-burner LPG grill w/GrillGrates
SnS Deluxe Kettle
Joule sous vide wand & tub
SnS-500 4-probe w/RF remote monitor (w/extra probes)
Fireboard 2 w/extra probes
Meater+ Wifi/Bluetooth T probe
ThermoPro instant read
Fluke 62Max IR gun thermometer
Full set Mercer knives
WorkSharp Ken Onion sharpener
Weber toolset (tongs, spatula, etc)
Meat Your Maker 11" vac sealer
Cookbooks: Meathead; Food Lab (Alt-Lopez); Salt Fat Acid Heat (Nosrat)
...and a partidge in a pear treeeeeeeeeee...
Another crucial benefit of longer smoking times (or just cooking times) is to break down the connective tissues to replace the water that will have been driven off with all those wonderful juices. For many cuts from hard-workin' muscles, that extended time is essential.
The summary article right here on AR is a great place to start: https://amazingribs.com/technique-an...-meat-science/
Comment
Announcement
Collapse
No announcement yet.
Comment