Smoked Pork

Discussion in 'Pork' started by arsmokinjoe, May 17, 2011.

  1. arsmokinjoe

    arsmokinjoe Newbie

    I have smoked meat for years, I prefer the pork butt.
    Folks Love it or Hate it. The ones who hate it say it's too smokey. Is there such a thing? If so how to you keep it from being so smokey?

    Side box smoker.
    Seasoned Hickory
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    As long as you have thin blue smoke, I don't see how you could get a pork butt to be too smokey.

    If you have thick white billowing smoke then you would have a problem.
     
  3. arsmokinjoe

    arsmokinjoe Newbie

    How do you make it thin and blue and not thick and white?
     
  4. flash

    flash Smoking Guru OTBS Member


     Firstly by not using too much wood. You only need a couple of chunks, not a tree limb [​IMG]

     Type of wood may also be the case if flavor is too strong. Cannot go wrong with Hickory, although I also like Cherry and Pecan. I like to use Oak on my Beefies.

    [​IMG]

    Good smoke on the right. Remember, if you smell wood burning, you're smoking.
     
  5. arsmokinjoe

    arsmokinjoe Newbie

    So just enough wood to keep the heat up?
    How long at what temp?
     
    Last edited: May 16, 2011
  6. scarbelly

    scarbelly Smoking Guru OTBS Member

    You want the box temp to be somewhere between 225-250 for pork - Time is however long it takes. We all use temp here. Smoke to 160 then foil and go to 205 if you want to pull it or 190 if you want to slice 
     
  7. arsmokinjoe

    arsmokinjoe Newbie

    Why foil?
     
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    Most of us foil at about 165 to get it nice & moist.

    As for "too smokey"???

    In my book there is no such thing as too smokey.

    In Mrs Bear's book, the only way to keep it from being too smokey, would be to make it in the kitchen oven, and transfer it to the crock pot, and don't carry it too close to the smoker.

    If it gets creosote on it from too much billowing white smoke, that is not too much smoke, that is creosote.

    Bear
     
  9. flash

    flash Smoking Guru OTBS Member


     "Keep the heat up".

     Are you using a stick burner or other methods of heat?
     
  10. arsmokinjoe

    arsmokinjoe Newbie

    [quote name="Flash" url="/forum/thread/106551/smoked-pork#post_633150"]


    "Keep the heat up".



    Are you using a stick burner or other methods of heat?
    [/quote]
    Pure hickory
     

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