Expert: BBQ Woman - 3/5/2010

Question
When i smoke a boston butt, i usually smoke for 6 hours on an electric smoker (6p-midnight)then into the oven it goes covered in foil for another 8-10 hours.  That is why i put it in the oven for the last part.  I was told that pork will only take in smoke for the first 4-5 hours.  Is this true?  When will the smoke stop permeating the meat?  Also, I use pecan wood.  Should I be using a stronger wood like hickory for a smokier flavor?

Answer
Hi Dustin,
If you want a stronger smoke flavor just cook it entirely in your smoker. The longer you smoke it the stronger the flavor will be. Some people prefer a lighter smoke flavor and will stop smoking after a few hours and just slow cook it. So if your cooking a Boston butt in your electric smoker at 225 degrees at 1.5 hours per pound and you are smoking it with your wood of choice through the entire process it will have a much stronger flavor of smoke than what you are doing currently. Pecan is a good wood for pork, so is hickory and cherry. There are other woods as well so experiment if you want to.
I hope this helps you if not feel free to ask a follow up.
Happy Smoking!
Regards,
Misty