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First cook boston butt, have questions.

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Tomjohn
Tomjohn Posts: 45
edited November -1 in EggHead Forum
The butt was very tender and moist. Smoked to internal temp of 200. There was not a smoke ring and a very light smoke flavor. I used BGE lump three chunks of hickory and two cups of apple chips, how do i get more smoke flavor.
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  • BlueHorseShoe
    BlueHorseShoe Posts: 54
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    Was the meat cold?
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  • BlueHorseShoe
    BlueHorseShoe Posts: 54
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    I ask that because meat will only take on smoke at certain temperatures. To increase the "smokeness" try putting the meat on the smoker cold. The longer it takes the product to heat up, the longer it can take on smoke. I go straight from the fridge to the egg!
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  • Tomjohn
    Tomjohn Posts: 45
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    The starting temp of the meat was 35.
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  • Tomjohn
    Tomjohn Posts: 45
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    I let it sit out about twenty minuets. Smoked at 275 dome temp. first two hours had a good smoke out of the top vent not much smoke for the remainder of the cook.
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  • BlueHorseShoe
    BlueHorseShoe Posts: 54
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    That is a good starting temp. I no longer use wet wood. When I first started I would soak the wood. I found this delayed the full smoke until after the external temperature of the meat had risen above the smoke point. Thus waisting a lot of smoke!

    I have found adding the wood dry just before I place the cold meat in the egg gave me far better results.

    Plus the help on this forum is priceless!
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  • BlueHorseShoe
    BlueHorseShoe Posts: 54
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    The meat only takes on smoke for about the first hour and half. When the external temp of the meat rises above a certain point it doesn't matter.
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  • Rolling Egg
    Rolling Egg Posts: 1,995
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    If you want a good smoke ring with a strong smoke taste, throw it in the freezer after you have rubbed it. Let it sit in there for about an hour before throwing it on. When its time to throw it on, open the egg, lift the plate setter with some type of high heat gloves, throw 3 or 4 chunks of hickory right on the center of the fire. Throw on the meat and let her smoke. I like a real strong smoke to my meats as well and this is how I achieve it. Good luck.
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  • Tomjohn
    Tomjohn Posts: 45
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    Thank's for the help, I will give these tips a try.
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