View Full Version : pork butt temps

01-08-2014, 12:48 AM
Yes yes the wiggle test. Now that I have your attention. The question is, what is the IT that butts and/or briskets stop taking on smoke flavor. Seems like a waste to keep adding chunks if not needed. We've stopped adding chunks at IT of 180 then just forget the probes. Is there a lower temp that smoke stops getting in? Or this just a blowing smoke idea?

01-08-2014, 02:21 AM
The smoke ring stops forming at around 145ish but IMO it still takes smoke on the exterior or crust.

01-08-2014, 03:26 AM
It never stops, but it slows down dramatically from taking on additional smoke once the bark sets in nicely (around 160 in my experience).

01-08-2014, 06:22 AM
I have a UDS. It smokes the whole cook.

01-08-2014, 11:43 AM
If there is fire there is smoke! If you put something in smoke the particulates will continue to build up until you either remove the object or you enclose it in to a non porous container.

01-08-2014, 02:13 PM
I add my initial smoke wood and foil when I get the color I like. Extra smoke just seems to add color but not much more smoke (I prefer it less smokey)