Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Merry Christmas and may your holiday be filled with delicious food and loved ones...to help you devour the food! Our Holiday Entertaining Guide can help if you’re still making a Christmas menu. If you’re looking for fun, last minute holiday activities, check out EGGcellent Sugar Cookies, BGE Cake Pops, Santa Hat Brownies, Pig Candy or Holiday Drinks! See you in the New Year EGGheads!

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

How much wood?

Don from NJDon from NJ Posts: 50
edited November -1 in EggHead Forum
I'm wondering what you guys typically use for say, pork butt's or brisket. I smoked 2 lb pork butts on tuesday night, i added three decent sized hockory chunks (a bit larger than a golf ball, each) to the lump, had some decent smoke coming from the egg, however, the pork didn't seem to have too much smoke flavor. any thoughts?

Comments

  • Celtic WolfCeltic Wolf Posts: 9,768
    Don from NJ,[p] 2 pound pork butts? We call them pork steaks :)[p]Being a Yankee I thought the more smoke the better. I moved south and learned I was wrong.. You want no visible or very light blue smoke. [p]Having said that Pork butts are typically 5 pound and up. They take anywhere an hour to two hours per pound to cook at 250 dome. During this time they are getting smoke flavor on the surface. Once pulled that surface flavor gets blended in and mellows out. [p]I don't think 2 pound butts have a chance to get any real flavor from the smoke. They make great sausage though..
  • Celtic Wolf,[p]hehe, nice catch, sorry meant to say 2 7lb pork butts...

Sign In or Register to comment.