In smoking butts last year, generally I would through a few handfulls
of hickory chunks in the firebox for about an hour or so of smoke.
Towards the end, I would do the same. So essentially, I would divide
the cooking time into thirds with no smoke in-between...At least
that's what I've lead to believe is the way to do it.

The end result is that it tasted great. My question is am I perhaps
using too little or too much smoke. If it taste great, than what's
the problem, I know, however just want to see if it can be better.

Generally do around a 7-8lb butt at about 225-230.

Thanks in advance
Stan

"pilgrim13" wrote in message
In smoking butts last year, generally I would through a few handfulls
of hickory chunks in the firebox for about an hour or so of smoke.
Towards the end, I would do the same. So essentially, I would divide
the cooking time into thirds with no smoke in-between...At least
that's what I've lead to believe is the way to do it.

The end result is that it tasted great. My question is am I perhaps
using too little or too much smoke. If it taste great, than what's
the problem, I know, however just want to see if it can be better.

Only you know what tastes best to you. It's like asking how much salt to
use. You can always try it with more smoke than try with less smoke but
ultimately you will be the judge. The meat does seem to absorb more when raw
if that helps you with a plan.

"pilgrim13" wrote in message The end result is
that it tasted great. My question is am I perhaps
using too little or too much smoke. If it taste great, than what's
the problem, I know, however just want to see if it can be better.

Generally do around a 7-8lb butt at about 225-230.


IMO it's hard to oversmoke a butt, smaller pieced of meat yes, but not butt.
That's assuming pulled and not sliced.

--

pilgrim13 wrote:

In smoking butts last year, generally I would through a few handfulls
of hickory chunks in the firebox for about an hour or so of smoke.
Towards the end, I would do the same. So essentially, I would divide
the cooking time into thirds with no smoke in-between...At least
that's what I've lead to believe is the way to do it.

The end result is that it tasted great. My question is am I perhaps
using too little or too much smoke. If it taste great, than what's
the problem, I know, however just want to see if it can be better.


Hi, Stan.

Do what works for you. How much of a smoke ring does the butt have?

There is some doubt that exposing the meat to smoke at the end of the
cooking time allows for much absorption of smoke, though. You might want to
extend the time of smoke exposure to the first 3-4 hours of cooking.
Regulate the amount of smoke during that time to a white, light, and wispy
smoke, rather than billows of darker smoke. The BBQ FAQ is below and is a
great resource for all things 'Q. :-)
Dave

pilgrim13 wrote:

Thanks in advance
Stan

Oops, forgot the URL for the FAQ
http://www.eaglequest.com/~bbq/faq2/toc.html

"pilgrim13" wrote in message

The end result is that it tasted great.


That is the deciding factor.

My question is am I perhaps
using too little or too much smoke. If it taste great, than what's
the problem, I know, however just want to see if it can be better.

Generally do around a 7-8lb butt at about 225-230.

Thanks in advance
Stan

I do them 250 to 275. There is a point where the meat stops absorbing the
smoke so be inclined to use it at the beginning rather than the end.

Some experimenting by a couple of guys (Prather and Anderson) concluded that
at about 140 degrees, the smoke is about done penetrating.
Ed

http://pages.cthome.net/edhome