Hello Dr. BBQ,
Is there a core temperature for brisket where the meat accepts no more smoke flavor? I have heard 170 degrees. I double foil mine and add a cup of Italian dressing after about 8-10 hours of 225 to 250 smoking thinking that I have just about reached the 170 degree mark. Then I try to stay with the 250+ degree temp. for another 4-6 hours. I believe I can get the doneness without the charring. This is for 12-14 pound briskets. Your thoughts please.
The meat will continue to get smoky tasting the whole time it’s exposed to the smoke. This is a common misunderstanding. The chemical reaction that creates the nice red color, we call it a smoke ring, will cease in the 130 degree temp range but won’t have much to do with the smoky taste. So if you’re brisket isn’t smoky enough, wrap it later or use a little more wood but if it is smoky enough, keep doing it the way you have been.