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Not to disagree, but the thing that stops at 140 is smoke ring formation. As long as there is moisture from the surface to the interior of the meat, the smoke chemicals will continue to penetrate. Once the outside becomes dessicated, the smoke just sits on the surface, altho' some will drift off. The flavor accumulation is not so great as at the beginning, but it does continue.JohnInCarolina said:You can do all sorts of things, but the utility is questionable on all but a few cases. Most meat stops absorbing the smoke once the temp gets above like 140 I think.