Boston Butt Question

[bassbuster33]

How long do you normally use wood smoke on a boston butt? The entire length of the cook or do you normally use the wood smoke for a shorter period of time?

 

[landarc]

I smoke over charcoal for the entire cook time. This could mean maintaining a fire for 10 hours or more depending on the meat. I use wood chunks for the first hour or so to generate the smoke. There is smoke throughout the cook, of course, the use of wood stops after a couple of hours at most. I have had good results this way.

 

[BBQ Grail]

Whole time...start to finish...

 

[Hugh Jorgan]

Start to finish. 10 - 18 hours. I use a UDS currently. I load some wood into the charcoal basket. I don't have to add anything. In the old cooker, we used wood burned down in a fire barrel to coals so the whole time.

 

[bbqfans]

Up to 165*F................................;}-

The meat usually ceases to take up smoke at around 165*F.
After that, it will gain internal temprature(IMT). I personally burn the whole cook,but I'm a Stickburner :icon_cool
STICKBURNERS RULE

 

[Spydermike72]

I guess that would depend on what you are cooking on ?

 

[JimDandysNYDan]

The meat usually ceases to take up smoke at around 165*F.
After that, it will gain internal temprature(IMT). I personally burn the whole cook,but I'm a Stickburner :icon_cool
STICKBURNERS RULE

^^^^What he said........:grin:

 

[bassbuster33]

Thanks for the responses.

Let me give some more details. I cook with an offset firebox and horizontal drum arrangement.

I use lump charcoal and wood chips. I usually replenish the wood chips when they stop smoking throughout the cook for smaller cuts of meat that don't take as long.

 

[bigabyte]

Butts love smoke. Whole time fo sho.

 

[JimDandysNYDan]

Do you ever use chunks or have the room to use sticks?.....If so, you can use both as long as you keep the fire clean by preheating the chunks or sticks before putting them in the firebox.

 

[Divemaster]

I guess that would depend on what you are cooking on ?

I agree with Mike... I don't worry about adding any more wood to either my BGE or UDS once it's started, but then again, I make sure that there is enough scattered in the fire basket to last....

The meat usually ceases to take up smoke at around 165*F.
After that, it will gain internal temprature(IMT). I personally burn the whole cook,but I'm a Stickburner :icon_cool
STICKBURNERS RULE

While I agree with the 'Stickburners' comment, I really think that the meat does continue to take on smoke flavor no matter what temperature... What it gets latter in the cook may be closer to the surface of the meat, it's still there... Try this little experiment... Cook a butt adding blue smoke until it hits 165*, then toss enough wood on to create the dreaded white smoke... Tell me that the flavor isn't affected...

 

[Spydermike72]

Thanks for the responses.

Let me give some more details. I cook with an offset firebox and horizontal drum arrangement.

I use lump charcoal and wood chips. I usually replenish the wood chips when they stop smoking throughout the cook for smaller cuts of meat that don't take as long.

Thanks for the info. Using lump is like using wood (a little). With that setup, if it is what I am thinking it is, I would do exactly what you are doing. Lump and wood chunks. Lump is just charred wood pieces so you are really using wood, although you may not get the flavor like you would from the chunks. Use the chunks to add flavor.

 

[Poker Smoker]

Only while the internal temp is between 40 degrees and 195 degrees.

 

[Divemaster]

I really think that the meat does continue to take on smoke flavor no matter what temperature... What it gets latter in the cook may be closer to the surface of the meat, it's still there... Try this little experiment... Cook a butt adding blue smoke until it hits 165*, then toss enough wood on to create the dreaded white smoke... Tell me that the flavor isn't affected...

Thanks for the info. Using lump is like using wood (a little). With that setup, if it is what I am thinking it is, I would do exactly what you are doing. Lump and wood chunks. Lump is just charred wood pieces so you are really using wood, although you may not get the flavor like you would from the chunks. Use the chunks to add flavor.

Only while the internal temp is between 40 degrees and 195 degrees.

They learn so quickly....

 

[bassbuster33]

Thanks again guys.

I use chunks when I have them. I have found a supplier for sticks which I am going to start going that route.

I am using hickory, which I don't normally use for pork, but I couldn't track any apple wood down for this one.

I am not really clear on the blue vs. white smoke discussion. Am I hearing it correctly when I hear don't put a lot of wood in? Just enough to create smoke?

 

[Rookie'48]

Only while the internal temp is between 40 degrees and 195 degrees.

That's a good farking answer :biggrin:.

 

[chinesebob]

Thanks again guys.

I use chunks when I have them. I have found a supplier for sticks which I am going to start going that route.

Look around for local orchards. Or your city maintenance department. Depending on how you approach it, these can be good sources for urbanites.

I am using hickory, which I don't normally use for pork, but I couldn't track any apple wood down for this one.

See above about the apple, but hickory is great for everything. Try Cherry too. That's probably a more common wood than the apple anyways.

I am not really clear on the blue vs. white smoke discussion. Am I hearing it correctly when I hear don't put a lot of wood in? Just enough to create smoke?

WHITE SMOKE IS BAD. This is usually the start up smoke. Blue is the goal. And again the wood volume is completely personal choice. Stickburners generally wood is the best route, though lump works ok especially if you're using a basket. UDS - Lump and wood is what a lot of people choose. I personally like to use more wood than less.

Bubba could tell you all about white smoke.....

 

[bassbuster33]

So how does one avoid white smoke? I have been smoking ribs and loins for awhile and I can't say that I have noticed any blue smoke coming out of my smoker. My food definitely tastes good so I must be doing something right.

Since you describe is as start up smoke do you warm the chunks before you put them on or light them or....

 

[landarc]

If you warm or start up the chunks prior to adding them to the fire, you will be able to maintain your smoke in the desirable wispy blue smoke range. It is a wispy pale blue smoke as opposed to billowing dense white smoke.

I happen to believe that by using chunks of wood and lump charcoal, I get smoke throughout the cook. If the temp starts to drop, I start a new chimney of lump, maybe add some Jack Daniels briquettes and add them to get the temp up. If I had a BGE, this would not be necessary.

 

[bassbuster33]

I will make sure the wood is warmed up before it goes on. Thanks for the tip.