Can I smoke on the second half of the cook time

[maineguy]

Ok this may be a weird question, but will you still get a good tasting pulled pork if you smoke it on the second half of the cook time?

Why I an asking. I put on a pork butt about 6:30 this morning for a little family get together tonight. We have a family friend that had some surgery this week and wanted to send the family some meals. Problem is I don't have anything else to smoke and will have to go to town to buy something from wally world. If I get it in by early afternoon I can have it done tonight before I get too sleepy. However, I don't want to ruin the first butt for supper with too much smoke.

Thanks for the advice!

Greg

 

[pignit]

I would just keep smokin the butt the way you normally would and let the second batch get what it gets. I don't think it will be a problem but I would rather have one piece of meat with a little less smoke flavor than one with way too much. If your really concerned about the first one getting to much.... foil it when its had enough and you put the second round in.

 

[flash]

Smoke only penetrates the interior of the meat until an internal temp of 140º is met. After that it is just surface smoke. Atleast that is my opinion.

 

[richoso1]

Flash has it about right, just don't use so much wood that you get billowing clouds of white, you'll be ok.

 

[bluefrog]

I believe that smoke does continue to peetrate the meat after 140 degrees. The smoke ring just does not get any deeper in color because the chemical reaction between the smoke and protien ceases, but the flavor will continue to intensify.

Scott