Smoking/Wood Question

[Tomah5139]

Smoked a Butt on Saturday. Didn't feel it had a great smoke taste. I did use apple wood. Smoked it for the first two hours.

I guess my question is should I abandon the Apple wood with the Butt and use Hickory or should I just add more chunks in the smoker?

I know it all has to do with personal taste but maybe I just need to go with something a little heavier.

Any thoughts?

[trufunk]

smokeit longer what are you cooking on?

[Cobra7]

I use smoke for 8-10 hours. Try pecan or peach wood.

[Tomah5139]

I always thought at some point the smoke didn't penetrate the meat anymore?

[ICDEDTURKES]

I use apple exclusively in an offset and a quite a bit in the Akorn and I love it.. I find it neither mild nor strong about perfect.. As stated 2 hrs is not very long on a butt..

[Mahoney86]

Originally Posted by Tomah5139

I always thought at some point the smoke didn't penetrate the meat anymore?

I have heard on numerous occasions that after a protein gets to 140*is stops absorbing smoke

[Tomah5139]

This weekend I will try smoking the butt until I wrap it. I will still use the apple wood. Will see how the flavor is. Thanks for all your help guys. I will post next week and this and let you guys know.

[DownHomeQue]

Smoked it for the first 2 hours?? and then what happened? LOL definitely put at least 6 hours of smoke.. but i would mix the chunks in sounds like you are using a uds type cooker.. mix the chunks throughout your charcoal. that way you smoke the whole time.. Not just the first 2 hours..

[DownHomeQue]

on my stickburner i consistently get moist juicy butt with a 1/2 inch smoke ring using straight logs.. the whole time no foil.. only a little charcoal to start her.. get great smoky flavor..

[YetiDave]

Originally Posted by Mahoney86

I have heard on numerous occasions that after a protein gets to 140*is stops absorbing smoke

I have friends who cooked a butt in an oven overnight until it was basically done and then they smoked it. Believe me, it will carry on absorbing smoke although it doesn't taste as good...

[Tomah5139]

Im using a WSM. I never thought about putting the chunks in the coal in different layers. That way I don't have to keep opening the smoker to add wood. Thanks for that tip.

[oldbill]

Originally Posted by Tomah5139

I always thought at some point the smoke didn't penetrate the meat anymore?

Yeah, the rule of thumb is about three hours or so.

[DownHomeQue]

larger pieces of meat definitly take in a lot more smoke flavor past 3 hours in my experiences.. Briskets and butts especially..

[oldbill]

Originally Posted by Tomah5139

Smoked a Butt on Saturday. Didn't feel it had a great smoke taste. I did use apple wood. Smoked it for the first two hours.

I guess my question is should I abandon the Apple wood with the Butt and use Hickory or should I just add more chunks in the smoker?

I know it all has to do with personal taste but maybe I just need to go with something a little heavier.

Any thoughts?

You may want to make sure and keep the meat moist while smoking by adding a water pan or spritzing. Here's a link to an article that talks at length on the subject of how smoke is more attracted to wet and cold surfaces. Scroll down to the part that says "Smoke And Food". http://www.amazingribs.com/tips_and_...n_of_wood.html

[Tomah5139]

I usually put water in the pan and spray with apple cider vinegar/juice combo. I have never had a problem with the moisture. Just the smoke.