Posted by markh on July 07, 1997 at 15:49:50:
In Reply to: SMOKE posted by Dukcaller on July 07, 1997 at 13:58:43:
Hi Duk,
Two hours is plenty, if you want to use wood smoke. When the meat
warms up and seals on the outside that's about all the smoke flavor it
will absorb. The rest of the time it will be absorbing flavor from
your charcoal.
On J
uly 4, I cooked a 6 pound Butt for 11 hours at around 215 and
wished that I could have given it another hour or two for tenderness
sake. The flavor was there but just not quite as tender as I like.
Hope this helps,
Mark