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Dual pork butts with HEAVY smoke - Page 2
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I don't think I'll put myself through this test again... Next time I'll probably just start out at 275. The final say on flavor will come tomorrow, but I'm pretty sure it's safe to go ahead and say I'll be lighting both ends of my AMNPS from now on.
This is just my personal opinion and I know there are others that feel the same way, but I would much rather eat my smoked food a day or two after it's done. I don't know what it is, but all the flavors settle and I think it tastes much better. Nothing wrong with serving it right off the smoker, but that's just my personal preference. Either way, I hope yours doesn't take as long as mine! Remember on mine I never foiled and kept the temp at 225 the whole time until the very end. Most people foil at like 165 I think and a lot will smoke at 250-300.
So the flavor is amazing, it's super juicy and tender, bark tastes great! I had smoke rolling on this meat for 20 hours and pulled the AMNPS in fear that I really might be hitting the line where it's too much smoke. I absolutely could have left it in and let it keep getting hit with more smoke!
Here are the final pictures: