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How long to smoke a Boston Butt? - Page 2

post #21 of 32

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Edited by GingerWeigel - 7/17/13 at 10:55am
post #22 of 32
did i just witness a thread revival? a thread revival of a topic thats prolly got 8 pgs of identical yet more current threads?....lol.
post #23 of 32
Quote:
Originally Posted by TurnandBurn View Post

did i just witness a thread revival? a thread revival of a topic thats prolly got 8 pgs of identical yet more current threads?....lol.

LOL....YES, you did. I normally catch the original thread date but only saw that this was revived about 3 weeks ago and a newbie posted a question in it. She's cooking for grunts so I chimed in. Carry on...lol.....Willie

post #24 of 32

I'm sorry.  I won't ask anything again.  Excuse me.

post #25 of 32
Quote:
Originally Posted by Chef Willie View Post

LOL....YES, you did. I normally catch the original thread date but only saw that this was revived about 3 weeks ago and a newbie posted a question in it. She's cooking for grunts so I chimed in. Carry on...lol.....Willie

 

10-4!...carrying on sir... lol.
post #26 of 32
Quote:
Originally Posted by GingerWeigel View Post

I'm sorry.  I won't ask anything again.  Excuse me.

No no no.....don't take that the wrong way. Sometimes threads get revived because someone posts in it again. That one was originally from 1-11 I think. I've seen them reappear from wayyyyy back. It happens often and interesting to revisit an old one with new people posting in it. Your status is 'newbie' so my using it was not meant as any slur. Your question was valid and opinions vary widely on it......Willie

post #27 of 32
Quote:
Originally Posted by GingerWeigel View Post

I'm sorry.  I won't ask anything again.  Excuse me.

Yea, ask anything you'd like...someone will be glad to help.

post #28 of 32

Any suggestions on how to get smokeyness without makinbg the meat taste too smoky? I've found if I add ttoo many chunks of wood, the smoke is overwhelming yet all the shows I watch show pit masters using wood. Call me confused.

post #29 of 32

I only add a few chunks of wood in the beginning of the cook and don't add any more.  I am a more is less kind of guy when it comes to smoke wood. If your friends and family don't like the ashtray effect use less wood. Try using no wood and see if you can change their opinion. Then add one chunk on the next cook. Two on the next. Don't push it.


Edited by Bama BBQ - 8/28/13 at 7:00pm
post #30 of 32
Quote:
Originally Posted by timmartin View Post

Any suggestions on how to get smokeyness without makinbg the meat taste too smoky? I've found if I add ttoo many chunks of wood, the smoke is overwhelming yet all the shows I watch show pit masters using wood. Call me confused.

I think Tim, your like my wife, she does not like smoked foods.  You could try marinating your meat before smoking it.  You could also use cherry or apple wood, they are not as strong as Hickory or Mesquite wood is, when smoking.  Have the smoke on and rolling for less time also would work.

 

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post #31 of 32

is it better to use apple or mesquite wood for pork i have both

post #32 of 32

Personal preference but I prefer Applewood for my pulled pork.

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