I'm smoking a 6lb butt @ 225. Was planning on using 4 hours worth of Apple Wood smoke.
Is 4 hours enough active smoke time?
Should be --but using a wood like apple you may want more. But it really comes down to individual taste. I would go with the 4 and see how you like it. Next time you can adjust accordingly.
I have heard folks say that after 4 hours of smoke the meat does not take any more smoke flavor so it is a waste. I have also seen some of the experts on this forum applying smoke for much longer. I think it's another one of those debates. I do my butts with 4 hours no matter what wood I use.
I put 5-6 hours of hickory on mine & it's perfect for my taste!
Apple is a lighter wood and the flavor is not very robust. I would suggest going one hour of hickory or oak and then two hours of apple. But... it's also a personal taste. I rarely go over 4 hours of smoke. I belong to the crowd that going with many hours of smoke might just be a waste of pucks. IMHO you can only get so much smoke penetration. But others may have a different opinion ;D
I found doing the same type of meat and using the same amount of pucks I have ended up with different smoke penetration. To me there doesn't seem to be any right or wrong way.
I joined the forum as I could not find answers to the same type of question while researching. I was told smoking after a certain meat temperature was a waste, can,t remember what it was. Others stated smoke through the cooking process. I will try the four hour rule mentioned on here.
Did this amount of time completely cook the butt? Or did you have to finish it off in oven? I am thinking about doing one but not sure how long to cook it. :)
Quote from: sanddancer on May 09, 2011, 06:58:06 AM
I joined the forum as I could not find answers to the same type of question while researching. I was told smoking after a certain meat temperature was a waste, can,t remember what it was. Others stated smoke through the cooking process. I will try the four hour rule mentioned on here.
I have heard after 140 smoke will not penetrate the meat but cant tell you were i seen it