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Boston Buttz/Smoke time

post #1 of 9
Thread Starter 

OK say you have a 4# butt. And you smoke her up for lets say 8hr till she comes out of the stall. How long during the process do you pour the chunks and smoke to her??

 

 

Im thinking only the first few hours. What do you guys think???  Is there a rule of thumb? I know after a certain time she wont take on any more smoke but is it a temp thing or a time thing that you guys go by on this??

 

 

Mike

post #2 of 9

The answer is probably the four letter work that you don't want to hear. WAIT it out cause that about all you can do. The stall is a creature of it own making and doing and it will do want it want WHEN it wants. You can't not do a whole lot for there are soemwise tails like foil it and throw it down hard to a table and if the table doesn't break repeat as needed. JK you have to wait it out. Now for your smoking question I do keep the smoke to it but you also have to be careful with what kind of wood you are using. If you are useing Mesquite or hockory you can very quickly overpower the met flavor with a strong smokey flavors. Now I use alot of apple and cherry some of the lighter woods so I do keep up the smoket thur the whole stall. Good luck and Qview would be nice.

post #3 of 9

Opinions and mileage may vary, but I have smoke rolling through the entire smoke until it gets to 200-205°F.

 

That's not a huge hunk of meat, but it's big enough that it will take the smoke well.

 

Even if it were proven that the meat didn't take the smoke, can it hurt the rig if you keep pouring smoke into it?  I don't think so.

post #4 of 9
Thread Starter 

I think maybe i put too much to her, seeing how the meat tasted a lil different this time around. I used Mesquite this time around and had smoke for about 4 hours into it. Other than using chunks and not chips this time, i have not changed a thing. Meat tasted funny. Ill try more when I get home and see what the rest tastes like. The stuff I brought to work was off the taste path lol....

post #5 of 9

Mesquite is a strong flavor and a bit different I have tried it a couple times but have decided its not for me. I know others that won't use anything else so it is a matter of personal tastes

post #6 of 9

 

Quote:
 How long during the process do you pour the chunks and smoke to her??

 

 Untill the stall, if I catch it, or at 165 or so. This is the biggest reason for foiling to me, I almost use mesquite exclusively due to the lack of other hardwood trees here. The best way to keep from "over smokin" with mesquite is to have it going before it's added to the fire box and foil when you need to.

You mentioned chuncks... I don't use chunks 'cause use mesquite lump.

I'll use mesquite chunks in my propane gosm but a little uncharred wood goes a long way.

Another option is to use the Kingsford briqs with the mesqite imbedded. I have used this many times with good results (especially in my drum). I like thier hickory-laiden briqs as well.

post #7 of 9
Quote:
Originally Posted by mr500 View Post

I think maybe i put too much to her, seeing how the meat tasted a lil different this time around. I used Mesquite this time around and had smoke for about 4 hours into it. Other than using chunks and not chips this time, i have not changed a thing. Meat tasted funny. Ill try more when I get home and see what the rest tastes like. The stuff I brought to work was off the taste path lol....


Mesquite is a bit harsh for pork...stick with a fruit wood for pork and you'll be good.

post #8 of 9



 

Quote:
Originally Posted by indyadmin1974 View Post




Mesquite is a bit harsh for pork...stick with a fruit wood for pork and you'll be good.



I absolutely love Mesquite.  However, when I tried it on pork for the whole smoke, it was a bit strong.  I then mixed it up with some apple & cherry & got better results.  It very well may be true that unless you are raised on the flavor of 'squite, you might want to mix it up a little.  Hickory or Pecan might be good on pork if you are looking to back off of the stronger flavor but still want some kick.  But I agree with Indy.  I usually use Pecan & mix it up with some cherry now.  I just happen to love Mesquite more than others, so I use it when I have it.  Just relating my experiences to this post.

post #9 of 9

 

Quote:
 Mesquite is a bit harsh for pork

 Sissy.

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