Is 4 hours smoke time enough for a 6 lb butt?

[macnernie]

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?

[GusRobin]

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.

[jimmyb]

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. 

[kinyo]

I put 5-6 hours of hickory on mine & it's perfect for my taste!

[muebe]

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

[devo]

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.

[sanddancer]

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.

[whayek]

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. :)

[wyoduke]

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