Smokin-It User Forum!
General Discussions => Anything Goes!! => Topic started by: prudentsmoker on August 17, 2019, 01:53:26 PM
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I have read a few times that meat will not absorb smoke once it hits 140. My test proves otherwise. I took a 1 lb. chub of hamburger and made it into 2 patties. Put them in the #3 at 225 and used post oak. When they hit 140 I pulled one in and put it in the toaster oven at 225 and let the other one come up to 160 in the smoker. My wife (who did not know which was which) and I both agree that the one left in the smoker was way smokier than the one pulled out.
Next I am going to try bark vs. no bark and see if I can tell the difference there.
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Interesting. I wonder if you did the same with a larger mass piece of meat if it would replicate. With hamburger having nooks, I’d that is where it took additional smoke?
Great test. Is it also that wet/damp meat allows for smoke adhesion? So spritzing throughout for humidity and not allowing to dry out?
Will be waiting for your next science project!
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I wondered about the amount of mass also, however it did take over 2 hours.
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Nice test... keep us posted!
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I like the experiment. I do wonder as others have as to whether a test of ground beef - being so loose in comparison to full muscle cuts - is a definitive result. I may this experiment the next time I do a butt , cut into 2 halves, or maybe 2 chuck roasts.