Mesquite for a Butt?

Jimbo

Anyone tried to use mesquite chunks when smoking a butt? I normally use mesquite for chicken or beef, but not usually on pork. I was in the mood for something different tomorrow but I don't want to try it if the results won't be good.[p]What say you?[p]Jimbo

Gfw

<p />Jimbo, would you believe - I'll let you know tomorrow - I just put a 8.42lb butt on my medium BGE - for lack of anything else I used Mesquite chips - I like chips - I normally let the grill get to about 335 - cover the lump with a layer of chips - add the firebricks and drip pan and the smoke will be very thick for about 2 hours. In the picture I had to let the smoke clear for about 5-10 seconds so I could take the picture.

[ul][li]8.42lb Boston Butt[/ul]

Gfw

Correction - I meant 225 degrees, not 335 degrees

Jimbo

Gfw,[p]You figure about 2.5 hours per lb at 225*? I am doing 2 6.5 pounders. What does the mesquite smoke smell with the pork cooking in it? Mesquite can be bitter smelling but I usually don't cook that long over it. I am using chunks this time, so I imagine that they will be around a while. [p]Jimbo

Gfw

Jimbo, actually I don't try to estimate the time based on the temp - I just know that every other time (single butts, double butts, etc) I've done a butt, I was looking at the 18-20 hour range - I won't even put the polder in until around noon tomorrow - I could probably raise the temp and cook faster, but I'm not in a hurry and I love the results that I have had EVERY time. [p]Check out the link - three or four previous butt cooks including my first in October of last year!
[ul][li]Previous Butts[/ul]