I think turick is deserving of some points! outstanding job with all the different methods!
First smoke this weekend - Pork Steaks! Please review my plans - Page 3
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I don't know how good of notes you took, but I would pick the one that came out with the right amount of moistness, and use the timings & temps you used for that one.
As for the smoke flavor I would try one end lit with 100% Hickory, which is what I use all the time. Then if that doesn't work, then go with whatever pellets & light both ends.
I know one time I used 100% Hickory, and I lit both ends, but it was so heavy that I put the one end out-----And I'm what I consider a "Smoke-Hog"!!
So here is how I cooked each one:
1) Smoked for 2 hours at 225, covered in bbq sauce and grilled on high for ~5 minutes per side
2) Smoked for 2 hours at 225, wrapped in foil for 2 hours with holes poked in the foil, covered in bbq sauce and grilled on high for ~5 minutes per side
3) Smoked for 2 hours at 225, wrapped in foil for 2 hours, covered in bbq sauce and grilled on high for ~5 minutes per side
4) Smoked for 2 hours at 225, wrapped in foil for 2 hours, back in the smoke for 1 hour
The winner was #4. When #1 was finished after 2 hours, I thought it was going to be really tough for anything to beat it, just because it was so tender and flavorful (yet not very smokey). When #2 and #3 were finished, my wife liked #3 the best. I still liked #1 the best... it seemed like the grill on #2 and #3 dried and toughened them up a bit more than I liked. Finally, when #4 came off, we both agreed it was the best. It was as tender and moist as the first but with more complex flavor. The only thing was, it just needed more smoke!
I don't have any straight hickory... I'll have to order some. The only pellets I have are the pitmasters choice, unfortunately. Oh ya, one other thing I forgot to mention, the smoke ran out at some point during the last hour. The pellets seemed to burn faster than normal... I went through 2 rows before the end of 5 hours.