How long will meat absorb smoke

[BigSmoker]

I've been told meat only absorbs smoke for the first 20 minutes or so of the cook and after that it has little effect.  I don't feel like this is correct.  I had another person tell me the meat would not take on any or little more smoke flavor after it reached 120f.  Does anyone know if either one of these has any truth to them.

Jeff

Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
http://devoted.to/bbq

[Fuzzybear]

I dunno...I'm thinking somewhere between 4 and 6 hours myself....

"A mans got to know his limitations"
Glendora, CA - USA!

[Regforte]

<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by BigSmoker</i>
<br />I've been told meat only absorbs smoke for the first 20 minutes or so of the cook and after that it has little effect.  I don't feel like this is correct.  I had another person tell me the meat would not take on any or little more smoke flavor after it reached 120f.  Does anyone know if either one of these has any truth to them.
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This is a sort of myth that's been making the rounds for awhile. Meat will take up smoke flavor as long as it's exposed to smoke, though the rate at which it does so will decrease as the temperature of the meat rises.

While it's true to say that most absorption occurs up to an internal temperature of about 140 F, the meat will continue to take on smoke flavor past that point by a process called adsorption (notice different spelling from "absorption").

Note also that smoke flavor and "smoke ring" are different phenomena. This is a source much confusion among BBQ cooks and frequently when they say one they mean the other. Smoke ring formation does cease at around 140 F when the proteins begin to coagulate. There is not a necessary connection between these two phenomena however. You can have smoke flavor with no smoke ring, and it's even possible to have smoke ring with no smoke flavor by using a nitrate cure in a certain way.

[Bassman]

I found an article concerning this topic and thought it was intresting enough to post. It says pretty much the same thing as Regforte.
http://montanasbestbbq.teddybearbbq.com/askpitmaster.htm

<i><font color="blue"><b>Jack</i></font id="blue"></b>

[MallardWacker]

BigS,

I think it will come down to trial and error.  I have typically heard that about 4hrs is it.  Reg is probably correct also, I can't believe having smoke after 4hrs won't some type of difference.  It's probably going to be a thing a flavor preference.  I typically only use 4hrs and the amount of flavor is just fine for me, I get to many compliments to do anything else.  One side note, in the past I have enjoyed mesquite.  My first smoke with the BS was the Christmas turkey, I used mesquite(the devil's wood) and it almost made me never do a turkey again.  The power of the Bradley mesquite smoke really is powerful, if I was to use it again I would certainly use much, much less.  Said all of that to say this, it's a flavor thing and not how much.

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...

[Smokin Joe]

I have found that after 6 hours there isn't much difference.  I have tried this a number of times and find that when I have duplicate cuts of meat, and there was never a major difference in flavor between a piece smoked for 6 or a piece for smoked for 10...

Hope that helps.


Smokin' Joe Johnson
Caroline's Rub - Fine Spice Creations
//www.carolinesrub.com

[BigRed]

<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by BigSmoker</i>
<br />I've been told meat only absorbs smoke for the first 20 minutes or so of the cook and after that it has little effect.  I don't feel like this is correct.  I had another person tell me the meat would not take on any or little more smoke flavor after it reached 120f.  Does anyone know if either one of these has any truth to them.

Jeff

Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
http://devoted.to/bbq

Jeff -

I think it depends on the wood you are using mesquite vs apple or pecon. The other consideration is the cost of the smoking bisquettes
12 bisquettes is 4 hrs. worth. I feel that this is the time the meat stops absorbing the smoke.  I have never gone over that amount. I think everyone will agree trial and error, take notes!

Good Luck!

BigRedRon

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BigRED