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In Reply to: Need Help posted by Fisher1 on July 26, 2014 at 09:06:08:
Meat will take smoke in to about 160 degrees which is why you start brisket and pork first cold out of the cooler and chicken starts room temp. Chicken starts later because many people misinterpret the smoke ring as being undone when it is not. After 160 you are cooking or making bark depending on your cut of animal.
Hope this helps,
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