when do I stop adding wood

Discussion in 'Pork' started by raistlin, Jul 28, 2013.

  1. Im at the half way point of a 8 1/2 pound butt I think. Smoking at 225. 6hrs in
    and an internal temp of 159. Im using apple chips. Should I stop adding chips. I heard rule of thumb is stop at half way point.
     
  2. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions Post it
    and you will probably get 10 replies with 11 different answers. That is because their
    are so many different ways to make great Q We all have our own taste.

    It is all a mater of taste. some do a few hours some the whole time. I add smoke the whole

    time myself.

    Happy smoken.

    David
     
  3. I also have been readinfg to wrap it in tin foil near the end. At what internal temp should I do this
     
  4. I don't wrap untill I remove it. I smoke till IT of 200°-205°

    David
     
  5. How long do you let it sit in foil
     
  6. any where from 1 hour to 4 or 5 hours. Depends on when your going to serve.Wrap a few towels around it and place in a ice chest

    If you want a harder bark don't wrap in foil. Cover with a towel. It will have to be served in about an hour if toweled

    David
     
  7. I add wood in the beginning and don't add more. I am a less is more kinda guy when it comes to smoke wood. I also don't wrap a butt during the cook or after. I believe foil ruins the bark. When done, I let it rest ~30 minutes and pull it by [gloved] hand.
     
    Last edited: Jul 28, 2013
  8. raastros2

    raastros2 Smoking Fanatic OTBS Member

    i always stop somewhere about half way and never wrap any of my meat but the ribs
     
  9. seenred

    seenred Smoking Guru Group Lead OTBS Member

    I'm a smoke it the whole way man myself...unless I am foiling, which I sometimes do.  If you choose to foil, do it when the butt reaches an internal temp of around 165*.

    Red
     
  10. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    It depends on the flavor profile you are looking for and that would be determined by the time and density of your smoke.  Keep good notes on what and how you do it.  Experience will be your best teacher.

    Tom
     
  11. tonybel

    tonybel Smoking Fanatic

    You can stop there...
     

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