We have talked about smoking, and I have a question. Do you smoke the meat at the begining when the meat is raw or when the meat is almost cooked.

I believe, and it's just me, that at the begining is the best and here is why.

As meat cooks it is less porous, meaning that the meat closes up, as heat is applied.It would seem that if this is so it would be harder to get smoke throught the meat, and just not on the outer layer.

Therefore if my statement is true, you could actually smoke the meat at the begining, to achieve a more all thru smoke than at the end.

For your consideration...........