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roxy
BBQ All Star
Joined: 29 May 2005
Posts: 9331
Location: Wasaga beach, Ontario
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 Posted: May 20 2012 Post subject: |
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| rastoma wrote: | | AutoCountry wrote: | I'm using pecan & apple mixed and I tend to like to use cherry for the last final hour of smoking...
I thought I'd use smoke for the first 3hrs then no smoke for 6 hrs and the last hour top it off with Cherry... |
From my limited experience and reading a bunch of different forums, it seems that after the first couple of hours or so, the meat is not going to take on more smoke flavor. So adding cherry at the end is waste of wood.
Once the bark (crust) forms on the outside of the meat you're smoking, especially pork butt, the smoke can't penetrate any more. That's why there is only a smoke ring, instead of having the entire piece of meat discolored from the smoke.
There could be exceptions and the experienced ones may have a different opinion, so we'll see. |
You are talking about two things here, smoke ring and taking on smoke flavour..
The smoke ring stops developing when the meat hits 140 internal temp but the meat will continue to take on smoke flavour as long as it gets wood smoke.
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MacEggs
BBQ Super Pro
Joined: 20 Dec 2010
Posts: 1740
Location: Barrie, Ontario, Canada
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| Posted: May 20 2012 Post subject: |
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| roxy wrote: | | rastoma wrote: | | AutoCountry wrote: | I'm using pecan & apple mixed and I tend to like to use cherry for the last final hour of smoking...
I thought I'd use smoke for the first 3hrs then no smoke for 6 hrs and the last hour top it off with Cherry... |
From my limited experience and reading a bunch of different forums, it seems that after the first couple of hours or so, the meat is not going to take on more smoke flavor. So adding cherry at the end is waste of wood.
Once the bark (crust) forms on the outside of the meat you're smoking, especially pork butt, the smoke can't penetrate any more. That's why there is only a smoke ring, instead of having the entire piece of meat discolored from the smoke.
There could be exceptions and the experienced ones may have a different opinion, so we'll see. |
You are talking about two things here, smoke ring and taking on smoke flavour..
The smoke ring stops developing when the meat hits 140 internal temp but the meat will continue to take on smoke flavour as long as it gets wood smoke. |
Excellent point, roxy! That has been my experience too (as limited as it is). 
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