Pulled Pork and AMNPS

[idacoolguy]

So I plan on smoking a 8-10 lb. pork shoulder for the Super Bowl tomorrow. I've read on here that I should expect it to take around 2 hours per pound, so I need to get that in this afternoon. I don't plan on foiling because I'm in no rush and I want a good bark.

My question is should I have the AMNPS lit and smoking the whole time? I'm sure it's a personal preference but I want to see what others do.

Sorry for the amateur question, this is only my 3rd smoke ever!

Thanks guys.

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[davidhef88]

I usually foil so I stop the smoke when I foil obviously. That is usually at the 160*-170* range and has plenty of smoke flavor. I sure others will be along with their methods. From there its your decision. Good luck.

 

[smoking b]

I like bark as well so I don't foil my butts either. I keep my AMNPS going the whole time regardless of whether I have anything else in or not & I also use a dry chamber. That's how I do my butts...

 

[pgsmoker64]

I apply smoke for about 6 - 8 hours and think that is the right amount of smoke....for me.  It's a personal preference...I can never taste the smoke until the next day so I have to be careful not to oversmoke.

Bill

 

[charcoal junkie]

I read on here or somewhere on the web that after 140° meat doesn't take anymore smoke. Not sure if this is true or not.

 

[pgsmoker64]

I read on here or somewhere on the web that after 140° meat doesn't take anymore smoke. Not sure if this is true or not.

Not true.  The meat will continue to take on smoke for an entire cook - oversmoking the meat can cause it to taste bitter - so for me 6 - 8 hours of smoke is plenty.

Bill

 

[thoseguys26]

Good luck! I just did my first Pp finally!!  I planned it so it was in foil overnight so I didn't have to battle thru the stall. I got mine off at 9am and wrapped it in a towel, put it in a cooler and it was piping hot 4 hours later. It was super easy and turned out awesome!

http://www.smokingmeatforums.com/t/136060/pulled-pork-buttox#post_932493

How'd yours turn out? Pics?

 

[charcoal junkie]

http://www.smokingpit.com/Info/Thin-Blue-Smoke.htm
I found where I read the 140° is the stopping point for meat not taking anymore smoke.

 

[old sarge]

Good info. Thanks.