I read a blog from a "pro" who said you should never add smoke to your bbq meat until it reaches 100* internal temp. Doing so at the front of the cook effectively seals off the pores of the meat actually prohibiting it from getting smoke flavor.
Letting it reach 100* allows it to "relax" and get ready to absorb thew smoke...I have my opinion...
FAIL!
Your thoughts?
Letting it reach 100* allows it to "relax" and get ready to absorb thew smoke...I have my opinion...
FAIL!
Your thoughts?