Oddbean new post about login | logout Interested in the late smoke. I've been rather unpleased with adding smoke after reaching temp. I suspect it's something I'm doing that is the issue.
Based on my understanding, it’s actually better to smoke first— the raw meat will absorb the smoke better — but I wasn’t sure how to achieve the classic crispy exterior without a “finish” and wasn’t on short notice ready to attempt a three part cook haha
That's my understanding as well, but experimentation is always interesting. I'm interested in what you find out.