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Reply to "Smoke Flavoring"

Another thought on your question. I think most of us mix the meat up (pulled or chopped) so that the interior meat with less smoke flavor gets combined up with the outside of the butt which has a lot of smoke flavor, in order to even things out a bit.

Also, pork butt (and shoulder) have lighter and darker sections of meat and they take smoke differently one from the other. The differences are subtle, but distinct.
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