quote:Originally posted by Padrefan98:
This looks great. I am curious what you guys think about the smoke profile in the meat? At 6.5 hours 300 degrees I am guessing it doesn't take on as much smoke as 14 hours at 225.
Very good question, Over the years I have learned, with a great amount of criticism, to apply smoke according to what is being cooked, by adjusting the color, density and time the smoke is applied. For example, I normally cold smoke a side of cured bacon in the 72-hour range using a very light blue smoke. On the other hand, sliced bacon can be smoked within a few minutes using a heavier white smoke.
When smoking a butt in a Cookshack, I found that a 2-3 ounce chunk is sufficient to apply a good amount of flavor.
Tom