Crazy idea for deeper smoke penetration

Interesting concept.

Initial thoughts:
The stainless steel would conduct heat to the meat causing uneven cooking and probably moisture loss.

I'm not sure the smoke would find its way into the cylinders.

Meat presentation, for briskets anyway, would be fubared for comp cooks.

As I write I'm smoking 6 9# pork butts. I injected them with Butcher BBQ Pork powder mixed out with water, apple juice, Worcestershire and a minimal amount of Liquid Smoke. Yeah...it may be considered cheating but I'll report back with the results later today.

A+ for creative thinking though

A nice smokey bark contrasts nicely with the Butcher's injection and the internal part of the butt. I'm interested in your results.

Hi MaxQue, thank you for your thoughts. Here is my theoretical response:

1. Agreed, the spikes would transfer heat into the meat, but if the spikes were evenly spaced, isn't it possible that this would simply speed up the cooking process? Not necessarily a bad thing. . .

2. I don't believe the spikes would cause the meat to lose moisture. Meat probes placed in meat BEFORE the cooking starts don't cause moisture loss, do they? Same principle should apply here.

3. If all the spikes were placed in the bottom of the meat only, smoke should rise straight up into the openings and reach the interior (I believe).

4. Do judges flip briskets over? If you place the spikes in the bottom as previously noted, they shouldn't be seen, and would be removed before presentation. Of course, I know ABSOLUTELY NOTHING about competition BBQ.

Anyway, as I said, it was a crazy idea and my "Fantasy BBQ Spikes" might absolutely ruin any piece of meat they come in contact with. And besides, they'd be difficult to manufacture in any case. (Hey, CookShack has a mess of stainless steel!) HaHa!