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Interesting

Discussion in 'Blowing Smoke Around the Smoker.' started by newsmokerky, Jul 13, 2019.

  1. I was watching Pit Masters tonight. One of the competitors pulled and foiled his butts after 3 hours. He said after 3 hours, they wouldn't take any more smoke. I usually let smoke roll for about 5 hours, and foil about 170 or so. Thoughts?
     
  2. drunkenmeatfist

    drunkenmeatfist Smoking Fanatic

    Take what you see on those shows with a grain of salt. I like a more defined bark so I wait until way later to wrap, if I wrap at all. I am not competing though.
     
  3. He said it was for presentation so it didn't turn black. I find it hard to believe that the meat will only take smoke for 3 hours..... Just thought it was an interesting comment.
     
  4. krj

    krj Meat Mopper

    I've heard the same 3 hour thing before. I'm thinking it's probably accurate. That's not to say your bark won't continue to accumulate more smoke flavor and therefore darken. But I think beyond that you're not really influencing the meat with the extra.
     
  5. HalfSmoked

    HalfSmoked Smoking Guru Group Lead OTBS Member SMF Premier Member

    Again as I say a lot it all comes down to personal preference. I don't wrap anything as a rule. My understanding is once the meat seals there is no farther penetration of smoke. However the bark will continue to darken and collect smoke.

    Warren
     
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  6. GaryHibbert

    GaryHibbert Legendary Pitmaster OTBS Member ★ Lifetime Premier ★

    I'm afraid I don't tend to believe much of what I see on TV. I let the smoke roll til I wrap when the stall arrives. But that's just me saying.
    Gary
     
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  7. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    A competitive flavor and texture, which those guys aim to hit, is not always the best for my preferences. Some of the worst smoking advice I've ever heard came out of those shows (if you ever see a bottle of fake butter in my cabinet, the world is coming to an end). They have to smoke to a clock, and even then they still make mistakes with all their experience. Either that, or it's all scripted.

    I don't wrap anything in foil (except chuckies), and only occasionally wrap with butcher paper. The way I build my fire the meat gets smoke the entire time, but the right kind of smoke. And remember, black butts are beautiful!
     
  8. I do wrap my butts. I did one without wrapping, and the bark was just too crusty. I wrap around 170 or so. Has good bark, and it doesn't get crusty. Besides, wrapping speeds the process up as well. I did a whole packer brisket Friday(18 pounds-probably 15 after trimming fat). Trimmed it and smoked the flat separate from the point. Wrapped each when they hit 175. The point still took 14 hours to get to 200. Both turned out incredible.
     
  9. gmc2003

    gmc2003 Smoking Guru OTBS Member

    From what I've heard comp cooking in general is very different then how most folks smoke. I also believe the shows are scripted to make them interesting.

    Chris
     
  10. Well cooking at a comp runs a variety of styles including how a lot of average Joes smoke. However when it comes to BBQ Pitmasters show there is a huge difference. The very first season was a good representation of a KCBS comp for most of the shows. After the first season though they changed the format and just pitted a few competitors against each other and often had drastically changed times that they had to cook in to what would not be normal for a comp plus they throw in the extra challenges as well.
     
  11. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    I like to foil long smokes at around 165°, after I got plenty of Smoke Flavor.
    Thank God no Meat I ever Smoked stopped taking Smoke after 3 hours in the light to medium Blue Fog.
    I often wonder where these guys dream this stuff up.

    Bear
     
  12. chef jimmyj

    chef jimmyj Epic Pitmaster Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    6 years ago, I researched then tested the concept that 3-4 hours will give all the smoke flavor you are going to get.
    Every couple a years the subject comes up again. Here's what I found out...JJ
    " It won't take no more Smoke after 4 hours..." HORSE HOCKEY!!!
    I can't remember how many Butt's I have smoked and have always believed..." IT'S A SMOKER...IF THERE IS MEAT IN THERE. YOU SHOULD BE MAKING SMOKE! " So at a minimum when smoking a Butt, low and slow in my MES, I use a Full Load in the AMNPS and count on 10+ hours of that Sweet TBS to consistently Kiss My Butt...[​IMG] I was looking at smoking a pair of Butts as a Test to see if " I " have been Blowing Smoke or, the 4 hour folks are correct...

    The result in the MES with AMNPS...I applied 4 hours of Smoke and removed the AMNPS then let the Butts ride 10 more hours at 250*F to an IT of 205°. The finished Butts had a beautiful Bark, pulled easily and were very juicy...BUT...They had NO WHERE NEAR the wonderful " Smokey Flavor " that I have come to love from Butts that luxuriate in 10+ hours of Thin Blue Smoke! They were ok but there was a noticeable difference and my Family thought them bland and they do not like Too Smokey...[​IMG]

    Different smokers and various fuels generate different types, colors and concentrations of smoke and we know out comes will vary. It is important to Practice. Experiment and Learn your smoker to determine how much, how long and what type of Smoke you wish to apply to your meat. But remember, there is no validity to General statements like..." It won't take no more Smoke after 4 hours "... Here is how Smoke Happens...

    Smoke is made up of Gasses, some containing Nitrogen, Particles of assorted chemicals, most of which have a pleasant flavor, and some Tars and Oils. As the meat is being smoked many of these Gasses dissolve into the meats surface moisture. Since in the early stages this moisture can move in and out of the outer 1/4 to 1/2 inch of the meats surface we get flavor from these Gasses and in a chemical reaction between the Nitrogen Gas and the Myoglobin, the stuff that makes meat Red and does NOT contain any Blood, we get a permanent color change from red to pink. A Smoke Ring! During this chemical reaction the smoke Particles start building on the surface of the meat. Since they are too big to penetrate very far, the particles only accumulate on the surface with some of the smaller ones being carried an extremely short distance in with the surface liquids. Bottom line is Smoke is made up of many chemicals and gasses. The Gasses can combine with the meat juices, it will Absorb Smoke, and enter the meat until about 140*F(approx. 4 hours at 225-250°F) when the muscle fibers contract to the point that very little passes in or out...BUT...The flavorful smoke Particles will continue to built up on the surface, in other words it will continue to " Take Smoke ", as long as smoke is being applied to the meat.

    So, no more " Smoke Ring " penetration after 140*F but " Smoke Flavor " will keep building until you remove the meat from the Smoke...JJ

    BTW...Sorry there is no Qview, Casey had the camera with her for the weekend...[​IMG]
     
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  13. pineywoods

    pineywoods SMF Hall of Fame Pitmaster Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

  14. HalfSmoked

    HalfSmoked Smoking Guru Group Lead OTBS Member SMF Premier Member

    Thanks for the likes SecondHandSmoker and schlotz they are appreciated.

    Warren
     
  15. GaryHibbert

    GaryHibbert Legendary Pitmaster OTBS Member ★ Lifetime Premier ★

    VERY informative post JJ.
    Thanks, and a POINT for the info.
    Gary
     
    chef jimmyj likes this.