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First Butt on MES, How much smoke to apply?

post #1 of 9
Thread Starter 
Hi,
Started my first butt this morning about 6am.
After 4 hours I inserted the probe and am at about 146 degrees.
So far so good.

Question is this: I have been applying Hickory smoke the entire 4 hours. I add a couple of chunks each hour and it seems to keep a nice TBS going without a huge amount of smoke.

So, how long should I do this? I plan to foil at about 160-170 to finish to 200. Should I apply smoke until I foil?

I also have a second question.
When probing for tempp, I know that I should avoid bone and fat pockets. So, would I expect a low reading or high if I hit a fat pocket?
post #2 of 9
Thread Starter 
Forgot to mention, It is about a 6 lb butt if that matters.
post #3 of 9
I think based on what others have said the meat stops accepting smoke after 140 degrees. I may be wrong on the temp, so see what some others say.
I usually keep the smoke going because I normally have other things cooking through out the day.
post #4 of 9
I will continue to take on smoke flavor throughout the entire time you're applying smoke to it. Any ring will stop forming at a certain temp (sorry can't remember what temp). It's up to you and how much smoke flavor you want on when to stop adding wood, if at all. I like to keep mine going the whole time til I foil. Hickory can be a little strong for some so keep that in mind.
post #5 of 9
I would keep applying smoke until you foil them. If I remember correctly. (If I am wrong please correct me) the meat will stop creating a smoke ring once the temp reaches around 140 degrees but the meat can still take on a smoky flavor past that temp you just won't get a thicker or deeper smoke ring.
post #6 of 9
Thread Starter 
Cool,
I also have some apple and chery that I was thinking of using, so maybe I will finish with the apple or cherry.
post #7 of 9
Just keep it thin and blue. Since this is your first, I might recommend you stay all hickory this time so you can tell how well you like it. Then on your next butt maybe play around with mixing woods. This is the best way to tell what a certain wood does for flavors.

Oh, and don't forget the qview.
post #8 of 9
Just keep it thin and blue. Since this is your first, I might recommend you stay all hickory this time so you can tell how well you like it. Then on your next butt maybe play around with mixing woods. This is the best way to tell what a certain wood does for flavors.

Oh, and don't forget the qview.
post #9 of 9
Thread Starter 
I know I like Hickory. Been using it on my Canadian Bacon.
It should all be good. Just was not sure if most people added smoke the entire time.

Seems like for a large cut of meat , you can add a lot of smoke so that when you pull it it gets distributed.

Thanks
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