I read somewhare that when smoking meat that the meat stops taking on the smoking flavour when it reaches around 145F. Given that some meats will be cooked to about 205F, does this mean that once the meat is above 150F that you are wasting bisquettes? Should you just shut the smoker off after a few hours?
It never seems to mention this in recipes, like this one: https://www.bradleysmoker.com/recipe/smoked-pulled-pork-butt/ or this one https://www.bradleysmoker.com/recipe/smoked-brisket/
If you are wrapping your meat in foil or butcher paper, do you stop the smoking once you wrap the meat?
Welcome to the forum. Smoke is applied for the first two or three or so hours of the cook, e.g. When I do a pork butt for pulling I load 9 pucks and three bubba pucks to get three hrs of smoke.after that the cook continues without smoke till it's done. Once you wrap it in foil the smoke can't reach the meat and is wasted.
Great, thanks for the fast response Willy.
enough pucks for the smoke and I leave the burner on for the extra heat