This will be the first butt I have smoked and I have a couple questions. First of all, I have smoked before, on a Brinkman electric water type. It worked fine, and I had pretty good results with some chicken and lots of ribs. I just had a Smokin Tex 1400 sort of fall into my lap recently (not literally!) and decided to make my first smoked a butt. I just finished seasoning the smoker with some hickory. Here are my questions:
I would like to get a smokering, even though you can taste them. Im not sure why, but I like it when I cut into my meat and see that. I have read that lump charcoal works for this. Any specific type and how much?
Where in the smoker is the best place for my butt? Should it be high, low or middle? I ask because Im sure temps vary depending on location. Is it hotter by the heating element or near the top, where the heat rises to? My guess is middle.
Is 3-4 ounces of wood (hickory) really enough? I used alot more when using my brinkman with good results. I dont want bitter, but it sure doesnt look like much when holding it in your hand.
My plan is to rub tonight, start smoking tomorrow night at 11:00pm at 200f and increase the heat to 225f sunday morning until internal is 200f. This smoke is for me so the "its done when its done" rule will be fine.
Lastly I want to say thanks to all the people on this forum for posting so much good info. Also a hats off to Cookshack for providing this forum, even to those that do not own one of theirs. If I were to purchase, it would have been the Cookshack 009, but this smoking tex I should work ok.
Thanks in advance!
Original Post
As you (and our guru of smoke) stated, "it's done when it's done!"