Study this aim for knowledge of the influence of smoking time, use biobriquettes of leaf kesambi torrefied against shrinking, as well as the characteristics of organoleptic colour and texture of sei meat. The study used a random design complete with durations of 60 minutes, 90 minutes, and 120 minutes. Meat weighs 8 kg, is sliced transversely 2-3 cm thick, and is soaked with 16 grams of salt, 2.4 grams of saltpetre, and 2 cloves of white onion. The meat was then hushed up for 2 hours inside a Sokal (a basket made of palm leaves) and closed thermocouple meat entered into meat For measuring internal temperature. Temperature room smoking is guarded between 100°C and 150°C and controlled by four thermocouple sensors. The internal temperature of meat is monitored between 63°C and 77°C. Analysis results show that old curing is influential in shrinking Cook's meat. shrink cooks highest found in the long smoking treatment of 60 minutes (22.96%), and no different with the long curing treatment of 90 minutes. The curing time also affects the colour and texture parameters. Long smoking treatment of 60 minutes No different real with a long smoking treatment of 90 minutes, however different real with a long smoking treatment of 120 minutes. The highest colour parameter value was obtained in the long smoking treatment of 60 minutes (4.50), while the lowest value was obtained in the long smoking treatment of 120 minutes (3.70). The highest colour score was achieved in the long smoking treatment of 60 minutes (4.57), and the lowest score was obtained in the long smoking treatment of 120 minutes (3.33). Long smoking affects shrinkage as well as characteristic organoleptic colour and texture. The treatment that works best is the long smoking time of 60 minutes, which produces shrinkage of 8.6430% as well as colour and texture.