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Is it possible to over smoke a butt? Don't think so.

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OLD NORTH STATE BBQ CO.
OLD NORTH STATE BBQ CO. Posts: 412
in EggHead Forum
Been cooking butts since I got my first BGE three years ago.  I lurked for a while and became very respectful of the danger of over-smoking food, especially with particular woods.  I'm from North Carolina and we traditionally use hickory wood which can be a bit strong.  On last weekends three butt cookI decided to abandon my bag of hickory chunks and threw on a decent sized split hickory log from my firewood pile.  Great result.  So here's my question: have any of you ever felt you over-smoked a butt?

 "Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"

Med & XL

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  • Eggcelsior
    Eggcelsior Posts: 14,414
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    Nope. North Cackalacky has always been doing it right.
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  • tnbarbq
    tnbarbq Posts: 248
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    It really depends on how much smoke flavor someone likes. Kinda like spicy foods. I like a lot of smoke.
    Scooter 
    Mid TN. Hangin' in the 'Boro. MIM Judge
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  • danv23
    danv23 Posts: 953
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    Yes. But I used to throw food on as soon as it started to smoke, i.e., white thick smoke. Not good.

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Weber Summit 6 Burner

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  • Scottborasjr
    Scottborasjr Posts: 3,494
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    The pork stops taking on a smoke flavor once the bark is completely established somewhere between 140 and 160 degrees internal temp. 
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • OLD NORTH STATE BBQ CO.
    OLD NORTH STATE BBQ CO. Posts: 412
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    danv23 said:
    Yes. But I used to throw food on as soon as it started to smoke, i.e., white thick smoke. Not good.
    What's wrong with the white smoke? That's the only way I've been smoking butts.

     "Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"

    Med & XL

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