4 ms·
It's not hours. It's temperature. After meat reaches, if I recall, 145 degrees, it won't absorb any more smoke flavor. Also the smoke flavor will become more
by kemiller2002 9y ago
It's not hours. It's temperature. After meat reaches, if I recall, 145 degrees, it won't absorb any more smoke flavor. Also the smoke flavor will become more intense the longer you wait to eat it. So if you smoke something and then let it sit overnight it will become more intense the next day.
- dawnerd 9y agoCan confirm, Smoked ribs this weekend and the leftovers (and the smell of the entire house for that matter) was intense and delicious.