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(in the extreme western panhandle of NE)
I attended an eggfeast this summer and there was a professional chef doing one of the classes, who said after the meat reaches 140 degrees it will not take on any more smoke flavor, but potentially just add a burned wood flavor. This explained some of my pass cooks and since following his advise I have noticed a significant improvement in the results.
Ok, ladies and germs...this morning the pork butt went on with a dome temp of 275* and 4 med-large pieces of apple chunks that had soaked overnight. Smoke lasted about 2 1/2 hrs. I am curious how long your smoke lasts?