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smoke time needed

post #1 of 10
Thread Starter 

sorry, wrong forum for my question. will try again.

post #2 of 10

Post it here, no one will mind.

post #3 of 10
Thread Starter 

ok, thanks, don't know if i am asking this correctly or not but i wanting to know at what point do you no longer need smoke on a pork shoulder. i use charcoal for heat, normally 220-240 degrees, and add hickory chips to create a light blue smoke. 

post #4 of 10

That's a personal preference. I use chunks not chips, I arrange them so that I get smoke for about half the cook. This gives me a smoke flavor that I like.YMMV.

post #5 of 10
Thread Starter 

thanks cliff, i actually use chunks after i get the coals to settle down.  i had heard somewhere that after the first 3-4 hours the pours close up basically not needing smoke any longer. i think i will go for awhile longer since it takes 10-12 hours to get done. i guess a trial and error kinda thing. i appreciate your input. jb

post #6 of 10

This question comes up from time to time. My living situation caused me to run an experiment a while ago. Below is my findings. As with any Flavoring you add to meat, smoke is a personal preference. Pork Butts are big pieces of meat. All the smoke is on the surface and then gets mixed in to flavor the rest. A Butt can stand more smoke time than some other meats...JJ

 

http://www.smokingmeatforums.com/t/139995/it-wont-take-no-more-smoke-after-4-hours-horse-hockey

post #7 of 10

2-4 hours depending on preference.

post #8 of 10

I put smoke to mine from the time it goes on the smoker right to the time I foil it.  Like JJ said, most of the smoke flavor goes onto the outside and then gets mixed in when you pull the meat.  I like to let it sit in an ``airtight`` container overnight to let the smoke flavor mix throughout the pulled pork.  That`s how Miss Linda and I like it, but as said, that`s just us.

 

Gary

post #9 of 10

So many variations to the smoke flavor. Different types and quality the of wood, amount of moisture in the wood, length of time in the smoke, all make for substantial and subtle differences in the overall flavor. I constantly experiment with different combination of woods, some well recognized and used often, others more obscure. It all comes down to personal preference. Experiment and you'll find combinations that work well for you.

 

 

Most of all, have fun!!!

post #10 of 10
Quote:
Originally Posted by Chef JimmyJ View Post
 

This question comes up from time to time. My living situation caused me to run an experiment a while ago. Below is my findings. As with any Flavoring you add to meat, smoke is a personal preference. Pork Butts are big pieces of meat. All the smoke is on the surface and then gets mixed in to flavor the rest. A Butt can stand more smoke time than some other meats...JJ

 

http://www.smokingmeatforums.com/t/139995/it-wont-take-no-more-smoke-after-4-hours-horse-hockey

Hey JJ.  Just followed that link and read the post.  That was bang on.  2thumbs.gif         Far as I`m concerned, it`s a smoker---therefor it should smoke!!!

Otherwise, I`ll just use the oven.

 

 

Gary

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