Meat temp.


 

Dale Perry

TVWBB Guru
Hello Dr.BBQ!
My question is do you think it is a good idea or not to bring butts, ribs and or brisket up to room temperature before placing into the smoker. I have been leaning to the safe side myself, but I am up for suggestions.
Thanks and I look forward to reading the new book.
 
Hi Dale,
I don't like to take the meat out early, with the exception of chicken. Putting the meat in the cooker while cold will help the smoke ring. That's why I do take the chicken out, to minimize the coloration.

I know there is the theory where the meat is shocked in to toughness when it goes from a 40 degree enviroment to the 235, but I just don't see where raising the meat temp to 70 would make much difference.
 

 

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