Smoke Penetration

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Guest
Hi everyone,

My first several smokes has been on chicken and turkey. I notice that the dark meat seems to have better brine and smoke penetration than the white meat. Is this normal? Has anyone notice this too? Thanks.
 
Richard,
I have noticed that too.
I am not to sure on the science of the matter but I would suspect it has something to do with the fat content of the dark meat and the possibility of it being in direct line of the rising smoke. especially if is a turkey and the bird in on a vertical rack
 
Doug,
I tried cooking the chicken and turkey standing up and lay on its back. Both way the smoke and brine does not penetrate as deep as the dark meat. I do agree with you that it could be the fat content of the dark meat.
 
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