In a recent post about thermometer problems I mentioned a Boston Butt which was my first long smoke. It went for about 8 hours holding pretty stedily at 250 degrees and it stayed smokey with misquite the whole time since I added wood often enough to keep it going. The meat cooked well and was nice and tender and still fairly juicy, but even though the smoke kept going I couldn't taste much of a smokey flavor to the meat. Certainly not enough to be worth the effort...I'd have done as well to cook it in an oven. Also in a video about it they took the juice from the pan, put it in a container in the refrigerator, later skimmed the fat from the top, heated the juice that was left and poured it over the meat. With the one I cooked there was no juice left, but only thick white fatty stuff about the consistency of melted ice cream after cooling it in the frig.
I'm wondering now if the smoke never really is able to get deep inside thicker cuts of meat like that? The pork chops and hamburgers I've smoked for much less time have had a good smokey flavor to them. The much thicker Butt developed a black crust around the outside which seemed that it would prevent the smoke from getting deep inside if that were even possible without it. At this point I don't know what to think. I cooked some ribs at the same time, and they pretty much charred up with very little edible meat right beside the bone after cooking about 4 hours at 250 degrees. They were individual ribs though, not all still attached like the ones in the vids I've seen. I had some great smokey tasting chili a guy made in a smoker once, but chili seems like it would allow the smoke to penetrate through it better than a piece of meat with a hard black crust surrounding it.
Is it possible to smoke things medium rare? I tried a chuck roast, but it turned out well done after only about two hours. I've tried ribeye steaks, but they end up pretty tough after about an hour....tougher than when I cook them on the stove for a lot less time. The best success I've had so far is with pork chops cooked for about an hour at 250....everything I've tried so far has been at about 225 to 250 degrees.
Finally, can anyone tell me an exact URL for ordering Jeff's rub? I've tried to find one, but so far haven't been able to find a specific page where we can order it.
Thank you for any help figuring this stuff out!