I smoked a 12lb packer cut this holiday (which took about 18 hours at 225 degrees) and about more than half way through I burned through the 4oz of hickory I was using. Any thoughts on adding more wood during the smoking? By the time the wood had completely burned the internal temp was somewhere between 140 and 148 degrees. I have read that once the internal temp reaches this level that the pores in the meat are likely to have closed and therefore will not absorb any additional smoke flavor. As an aside, next time I smoke a 12lb packer cut I think I am going to use closer to 6oz of wood.