So I smoked a 2 pounder so my wife could make some yummy pot pies. So far on any pork or beef I've ever made, I've never once found myself thinking I've had too much smoke, let alone enough. I decided I wanted to up the ante and put some extra smoke on this roast.
I loaded my AMNPS with hickory pellets and lit both ends. Smoke was POURING out of my MES40. It must have jumped rows or something, because the whole thing burnt out in about 4 hours. At this point, I decided to wrap it in foil to keep it tender and help it finish faster, but when I opened up the smoker, the rub was still kinda mushy and a good crust hadn't fully formed, so I decided to leave it unfoiled. At which point, I decided to fill up another row on the AMNPS and stick it back in there for another 4 hours of lighter smoke.
Once it hit 205, I took it out and cubed it up the best I could. I was fully prepared to be disgusted by overwhelming smoke.....
It was amazing and the best smoke flavor I've had on a piece of meat yet (minus salmon, nobody beats Bear's smoked salmon). Everybody went nuts over it. My wife and I immediately said that for all pork and beef we do from now on, we're lighting both ends. The rub I used was really good too, because it had big peppercorn chunks that gave it a real nice peppery flavor along with the smoke.
Am I alone? Are we weird? In no way did I think this was too much smoke, but at the same time, I haven't seen a lot of other people doing this.
Sorry for the misleading subject line... just curious how many people read the first couple of paragraphs thinking "Well there you go dummy... of course that was too much smoke" only to be confounded when I said we all loved it more than other smokes.