Quick question on mixing wood and some finished Q View now

Discussion in 'Pork' started by ryand, Jul 27, 2013.

  1. I'm 7 hours into my first Boston butt ( about 8 lbs) and I'm out if apple wood in about 30 mins. Currently at an IT of 168. So the question. Can I switch to hickory wood until its done or should I just leave it since it should have a good bit of smoke already? I'm smokin at about 236 degrees right now.

    Thanks guys and gals! Ryan
     
  2. Ryan

    You should have a good smoke flavor by now. However their is nothing wrong with switching wood at any time Or you can even mix the wood. It all depends on how much smoke you like.

    Now why have you not posted a Qview?????? for that here is what you get[​IMG]  fallow the[​IMG]  or next

    time it may be[​IMG]

    Happy smoken.

    David
     
    smokeusum likes this.
  3. tonybel

    tonybel Smoking Fanatic

    I wouldn't add any more since I think you already have a nice smoke flavor of apple already. Hickory maybe too much... Let us know how it turned out and what you decided to do.
     
  4. I know, I know.  Thanks for the answer. 

    < ------- noob  :)

    But in my defense, I was up at 5:30 am to get this thing on and smokin.  :)

    here's my first smoke from last weekend.  hopefully that makes up for it and I'll get some finished product pics on this butt. 



    and here is today in progress. 


    and here's my cat that has to get inside everything...while putting the new smoker together. 

     
  5. Thanks!  That's the route i'm going to take on this one.  No more smoke. 
     
  6. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    You should have a good smoke on it, and can finish as you wish... being a Stickburner, I pre-burn stronger woods to Embers to finish, less condensed smoke and all the heat you need.

    Just guessing (cause I can't read minds) , I'd say use the heat your Smoker calls for ...Elect., Gas , ...Charcoal (with this I would wrap the meat so no foul charcoal taste gets on the meat).

    You could at this time, wrap and place in an oven at 225*F till finished . A great emergency move.

    Whatever you do , have fun and as always . . .
     
  7. Thanks for the suggestion. It's in the oven now. Working w a master built propane smoker. The chicken in a pie pan and my first fattie is in now. Q view to come :).
     
  8. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Lets see..... ribs, butt, fatty, and chicken. Whatcha gonna cook tomorrow? Brisket and turkey?

    I see a larger propane bottle in your immediate future................. LOL. Then you'll have to cut it open and make a bigger stick pit.

    Have fun and enjoy it man.
     
  9. and here we go.  it was a looooong day of smokin meat!  :)  we had a couple neighbors over last night for some pulled pork sammies, grilled corn, the fattie, smoked sweet potatoes and some cocktails.  Made up some peach mojitos which went beautifully with the Q.  Thanks for all the help guys! 

    sausage fattie...actually with one burger w/ jalapenos mixed in.  stuffed with spinach, mozz, mushrooms.


    pie pan chicken.


    everything finished.


    pork


     

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