When does meat stop absorbing smoke

Last Updated on: 23rd October 2022, 12:52 am

Smoking meat is a tedious process that requires perfection in every aspect. But there is various misinformation that can lead beginner backyarders to various pitfalls.

One topic that has a lot of misinformation is when does meat stop absorbing smoke?

When starting out , even I found myself to be confused over this topic because different pitmasters have different opinions over this and there is no authorized platform for clearing such misunderstandings.

But over time, I have researched a lot on this topic and experimented with it myself to tear apart the misinformation and know the reality.

In this blog post we are going to explain this briefly, and after reading this, you will be able to smoke meat more effectively.

So the black and white answer to this question is that meat doesn’t stop absorbing smoke and keeps taking smoke throughout the process.

Although it’s quantity and the site where the smoke is deposited can vary over time.

The only way that meat like brisket can stop absorbing smoke while being placed inside the smoker is when it is wrapped in foil.

In that case , smoke will not come in direct contact with meat and meat will be only cooked through heat.

These confusions about smoke absorption arise due to various misunderstandings about the basics of smoking.

One of these misunderstandings is that most of the pitmasters tend to relate the smoke ring to the flavor of meat.

But in reality, the smoke ring has nothing to do with the flavor of meat and can’t determine the flavor of meat in any way.

A smoke ring is developed due to different chemical reactions between myoglobin protein present in meat and smoke gases. It will be explained in more detail later in this article.

Does cooking method affect smoke absorption?

Yes, the smoking method can definitely affect the smoke absorption of meat.

There are two types of cooking methods in terms of heat: low and slow (smoking) and hot or direct heat method (grilling). Both of these have different levels of smoke absorption.

When you are cooking meat low and slow, it will take a longer time for the smoker to reach 76 °C and stop the development of a smoke ring.

After that, the rub components will heat up, which results in the development of bark.

After the development of bark, the smoke will deposit on the bark rather than meat.

So low and slow cooking will allow meat to absorb more than enough smoke to give a delicious smoky Flavor before the development of bark.

While in the case of high-temperature cooking, the rub will be heated quickly and form a crispy structure on the surface of the meat.

Due to this, the inner side of the meat will not be able to absorb much smoke and will have a less smoked flavor.

Although low and slow cooking allows us to smoke meat for a longer time, you should keep this in mind to avoid over-smoking it.

Over-smoking meat is as dangerous as under-smoking it. Over-smoking can usually result in the meat becoming bitter.

Meat will keep absorbing smoke as long as it’s placed inside the smoker. But you should consider being careful about the time given for smoking and the composition of smoke.

To get a good smokey flavor, half of the smoking time is usually set aside for smoke absorption.

In our opinion, the smoke absorption by a piece of meat placed inside a smoker can be divided into two main types.

The smoke is absorbed by the internal side of the meat and the smoke is absorbed by the external surface of the meat while placed in the smoker.

How long does internal side of meat absorb smoke

By the internal side of meat, we mean the deep part of meat or simply the part below the bark.

It is our core part, and it should absorb enough smoke to give a universal flavor throughout the meat chunk. internal side of meat like pork chunk absorbs smoke until the development of bark.

After the development of the bark, it will not be exposed to smoke and thus will not be able to absorb smoke any further.

So, to maximize the absorption of smoke by the internal side of meat, you should consider smoking at a low temperature.

By smoking at a low temperature, the bark will develop later after the meat has absorbed enough smoke to taste better.

Furthermore, low and slow cooking also helps in getting a good smoke ring. So it’s a win-win situation.

How long external side of meat will absorb smoke

By the external side of the meat, we actually mean bark rather than the meat surface.

Bark can absorb meat throughout the smoking process as long as meat is placed within the smoker. But you should consider being careful about over-smoking it.

Another thing to keep in mind is that bark will not absorb the smoke, but rather the smoke particles will adsorb to the surface of the bark.

Which means they will not penetrate deeper and just attach to the surface of the bark.

We have limited time to smoke the internal side, but the external surface of the meat can be smoked for a longer time to get your desired flavor.

However, you should keep in mind not to over-smoke it while smoking it for an extended period of time.

How long does meat absorb smoke for?

The black and white answer to this question is that the meat can absorb smoke throughout the smoking process while being placed inside the smoker.

Even when it will not penetrate deeper, it will still continue to deposit on the surface of the meat.

But to ensure that the meat is smoked perfectly without over-smoking or under-smoking it, you should consider smoking it for the proper amount of time.

The smoke absorption time can usually range from 6–8 hours depending on the texture of the meat.

There is a common misconception about smoke absorption: meat will stop absorbing smoke after 140°F.It’s incorrect because the smoke ring will stop expanding after 170°F rather than 140°F, but the meat will still keep absorbing smoke.

To achieve the perfect smoky flavor, half of the smoking process time is usually dedicated to smoke absorption.

After that, the meat is usually wrapped in foil to avoid over-smoking it and is then cooked by heat.

The smoke absorption time can vary from meat to meat depending on the texture of the meat.

Lean and soft meat can be smoked for 2–8 hours, while hard meat like brisket can take more than 20 hours to be smoked properly.

Is smoke ring a determinant of smokey flavor?

Because smoke ring and smoky flavor are two completely different phenomena, the simple and straightforward answer to this question will always be “no.” a chunk of meat without a smoke ring can taste better than a chunk with a smoke ring.

The reason behind this is that smoke rings develop from the reaction of gases present in smoke with the protein myoglobin present in meat.

Myoglobin content differs from meat to meat, and thus, a meat with higher myoglobin content can have a smoke ring with the least exposure to smoke.

Smoke contains different gases like CO and NO which react with heme present within the myoglobin. This reaction gives a pink color to the meat known as “smoke ring”.

Myoglobin breaks down at 76 °C (170 °F) and the smoke ring stops expanding.

Red meat like beef has a higher myoglobin content than white meat like chicken.

So beef meat can develop a smoke ring quicker than chicken meat despite being exposed to smoke for the same amount of time. So we can’t judge a meat’s flavor by its smoked ring.

While the flavor of meat comes from its exposure to smoke, The longer a meat is exposed to smoke, the more intense the smoked flavor.

So a meat chunk can be exposed to smoke for a longer time to produce a smokey flavor even without the development of a smoke ring.

A smokey flavor develops from the gases present within the smoke. So it is affected by the wood being used.

So it’s better to choose the appropriate type of wood and use wood with mild smoke after some time to avoid the bitter taste.

Choosing smoky flavor from smoke rings is a common misconception, and it arises because of a correlation between smoke rings and smoky flavor.

The reason is that if a meat chunk has a good smoke ring, then it means it took a lot of time to reach 76 °C for the breakdown of myoglobin.

which also means that the meat should have been exposed to smoke for a longer time. So smokiness is related to flavor to some extent, but it’s not the best determinant of smoky flavor.

You should consider smoking at a low temperature to get both a smoky flavor and a smoke ring at the same time.

Does cold meat absorb more smoke?

There is no black and white answer to this question, but we can say that cold meat absorbs more smoke than meat at room temperature because cold meat will take longer time to heat up and will absorb more smoke due to the prolonged process.

Sometimes, smoke deposits on the surface of cold meat in the form of bubbles.

However, if smoked for the same amount of time, cold and room temperature meat usually have the same flavor.Although smoking cold meat can result in a good smoke ring,

Tips for getting a good smoky flavor

Smoking is a longer process that can take hours or even days to complete, but you should consider following best practices to make sure to get a mouth-watering flavor.

Here are some tips that you should consider following to increase your chances of getting a good flavor.

1. First of all, you should consider smoking low and slow. It is really helpful whether you are trying to get a smoke ring or a smoky flavor.
   It will give the meat more time to be exposed to smoke and absorb enough smoke to taste better.
   
2. Secondly, you should consider wrapping your meat in aluminum foil after some time. It should help you avoid over-smoking it while allowing it to be cooked to perfection.
   Over-smoking meat is as hazardous as under-smoking.
   
3. Furthermore, you should consider sprinkling your meat with water or any other liquid to keep its internal temperature low.
   If the internal temperature of the meat is increased, then the smoke ring will stop and the meat will be overcooked on the outside while undercooked on the inside.
   
4. Additionally, you should consider using appropriate wood for smoking your meat. Wood type is the most crucial determinant of the smoky flavor of meat.
   If you smoke with low quality wood, then it will have a bad impact on your meat flavor.
   
5. Finally, you should consider using a wood type with mild smoke after a while to avoid over-smoking it.
   You can use intense smoked wood at the start, but if the smoke is not monitored carefully, then it can result in a bitter taste.

The Final Verdict

Meat does not stop absorbing smoke throughout the smoking process. The smoke ring stops developing after the internal temperature of the meat reaches 76 °C.

Meat can only stop absorbing smoke if it’s wrapped inside foil.

Usually, the meat is smoked for half of the smoking process. The meat smoking time can vary from meat to meat depending on its texture.

We hope that this blog post helps you clear up all the misconceptions related to when meat stops absorbing smoke during the smoking process.

if you are interested in learning more,than make sure to read our guide on How much smoke do you need to smoke meat?