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How many hours of smoke???

post #1 of 20
Thread Starter 
Hey Guy's I'm throwing a Bachelor party this weekend and I'm going to give my first butts a try. I have a 7 lb piece and 6 lb piece. I know to take the temp anywhere from 195-205, but I'm wondering how much of that time it should be getting smoke? Also what are your favourite flavours of smoke for pulled pork?

Thanks in Advance.....
Luke...................... Monitoring the wild turkey in the Bradley!!!
post #2 of 20
I smoke mine until temps where 160 then just foiled and finished cooking. Someone will more experience will be along to say for sure
Good luck with your smoke
post #3 of 20
Thread Starter 
Wow fast reply.. Thanks!!
post #4 of 20
Luke as a general time table you can figure about 1 1/2 hours per pound however that can be way of if your meat hits a plateau in which the meat justs sits at one temp and the plateau can be anywhere form 1/2 hour to a couple hours that really messes up times.This is nothing unusual and it is the meat breaking down and becoming more tender basically. Cook by temp no time always start well before you think you should when its done wrap it foil and all in a couple towels and put it in a dry cooler thsi will allow the meat to redistribute the juices and is recomended you do this for at least an hour of two but 5 or 6 hours won't hurt it any. I smoke butts to a temp of 160* then double foil them and usually put them into the oven at 250* till the internal temp of the meat hits 200*. After the meat is foiled it will not absorb any more heat so I save my gas and chips and just do the oven thing. I usually use hickory chips. Look in the Pork Section and you will find a thread called Basic Pulled Pork Smoke by Meowey use his method and they will come out great. Also right there close is a thread on Finishing Sauce try some I think you'll be impressed.
Good Luck and Good Smoking
post #5 of 20
Yeah foil at 160-165 and add alittle apple juice or liguid of choice. Then bring up to 195-205 and place in a cooler for a couple of hours. That baby will fall apart. Smoke only till 140 or so unless you like alot of smoke flavour. And don't forget the finishing sauce. Just a bit.
post #6 of 20
Thread Starter 
Thanks again guys.

I do know to "cook" by temperature, not time. I have a Bradley so I was just wondering how long to apply the "smoke" itself.

For instance the turkey I have in there now is on it's 5 th hour at 225, but I am not applying smoke anymore. I applied the smoke for only 4 hours.

So what your saying is to go by temperature as well for how long I am actually "applying" smoke?

post #7 of 20
Smoke to 160 and save the wood if ya want, i smoke the entire time i'm cooking, thin and blue, never oversmoked anything yet!
I'd bump up the heat on that turkey to 325 ish, low n slow don't do a dang thing for poultry!
post #8 of 20
You'll get several opinions on this, but in my (limited)experience, I'd say you can keep the smoke until yer ready to foil.

beat by a minute lol
post #9 of 20
People have differing opinions on how long to add smoke but for sure it will take on none after it is foiled. I usually try to keep the thin blue smoke going until I foil as well and I spritz every hour after the first two hours. I usually use 1/4 part Captain Morgans Spiced Rum and 3/4 part Apple Juice but you can use alot ot things as a spritz also spritz good as you are foiling it
post #10 of 20
Thread Starter 
Thanks again guys.
post #11 of 20
Hey Luke don't forget we like Qview biggrin.gif and if you run into any problems you know where we are good luck
post #12 of 20
I smoke til I wrap it in foil, and I like apple and hickory wood mixed. Good Luck! Tell ur buddy I said sorry.PDT_Armataz_01_28.gif
post #13 of 20
I would be leary of that high temp, might dry out the meat.
JMHO, maybe I'm wrong. Low and slow is the way to go.
post #14 of 20
Low and slow is NOT the way to go with poultry. You need to get the temp up to 325°-350° and get it done, don't let it linger in the "danger zone". It will not dry out if you do not overcook it. (ANY piece of meat that comes out dry is overcooked, period) Cooking to temperature solves that issue. Let it stand 30-45 minutes after it comes out.
I've smoked a couple.
post #15 of 20
As Mike said...yer tempting fate with low temps and any poultry. Especially a larger sized turkey.

You have an approximate 4 hour window to stay clear of any potential bacteria troubles- to get from 40 to 140.

I "spatchcock" my poultry... to help in the process of cooking. REALLY helps! Of course you can't stuff them that way...but you know your not to smoke a stuffed bird.

Not only that, but ascetically you'll get a better looking skin with a higher temp.
post #16 of 20
Thanks Mike.......wink.gif
post #17 of 20
I usually smoke my birds at 450 for 1 hr., then drop it down to 350 until internal temp is where i like it. I haven't had a dry bird yet.
post #18 of 20
I have done it only at 350deg so far. Turns out real nice. I agree with richtee about splitting the bird and smoking it flat.
post #19 of 20
I'll go along with jerry here. As to temps, well I sorta buck the trend, I smoke at 250 - 275 as long as my temps er comin up nice and I'm gettin outa that 140 danger zone at a fair rate. I use beer can chicken holders to put my birds on, the spritz I use gives me a nice skin. I use smoke from start ta finish unless I'm foilin, then smoke would just be a waste a chips. I have yet ta have a dry bird cookin ta 170 this way.

Now ifin I was doin a turkey, I would up the temp some say 300 -325 causin he's bigger, in a smaller smoker I would split em an layem out so he cooks better. If I have the room, I'd do em like grandpa, put him in nettin and then hang ta smoke.

Yall need ta experiment some ta see what works fer ya. Lower temps are fine as long as ya get above 140 in a reasonable time, higher temps are fine too ifin it works out the way ya like. This craft is all about personal taste, that is the road ya need ta follow. It takes time ta develope your skill, keep notes on what works and what don't fer you. Just my two coppers worth.

Luke, ta answer your original question, I add wood (ie, smoke) until I foil. After that it aint gonna get any smoke an yall could finish the cookin in an oven, cause thats all yer usin the smoker for at that time. Depends on what yer usin fer fuel. If it's hot when yer doin it, finish on the smoker, keepin that heat outside, ifin it's cool, I finish in the oven and save the lp for another smoke. Hickory is the wood of choice fer pork here in the holler. Good luck.
post #20 of 20
Yes don't forget pics of the batchlor party, you know the pics I'm talkin about biggrin.gif .
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