Boston Butts in #3 - quantity?

[southernsmoker]

I just purchased my #3 - smoked some thighs on Saturday - but realized I should have cut back on wood.  Used about 3 oz of oak for 8 thighs.  Skin turned black but meat was delicious! 
Looking to cook about 5 Boston Butts this week - any suggestions on that quantity?  Was planning on setting to 250 - and hoping they would be at 195 in about 13 hours.  Feedback is welcome!

 

[DivotMaker]

Welcome!  What part of the south are you smoking in? 

Just a simple thing about wood:  Less is more with these smokers!  About 2 oz would have been more than enough for the chicken.  As far as 5 butts (wow, that's a lot of pulled pork!), no more than 5.5-6 oz will be plenty.  I'd also go no higher than 240 for the temp, too.  Low and slow is the key to a good butt!

 

[es1025]

I agree with Tony, 240 is the perfect temp.  Thats a lot of meat but 5-6 oz is more than enough. Meat only takes smoke until internal temp of 140. I would definitely plan for a long smoke. I would recommend a digital scale for weighing the wood.

 

[vetkilr]

I have found that when you do shorter smokes, that wrapping your wood chunks in foil with only a couple holes in it keeps your chicken from turning black from over smoking. It will slowly ignite your wood rather then having them burn to fast and make the bad darker smoke.
As for smoking I like more smokier flavors. To me I like a more traditional smoke flavor like what offset smokers and such make. For butts I like a darker bark to mix in with all the meat so I go 9 to 10 oz of wood. Last time I used 6 oz of hickory and 4 oz of apple wood on a 8lb butt. It was absolutely delicious.
I have cooked a 6lb butt and it take around 9hours to cook and this last 8lb one took around 13 to 13.5 hours. Then I had to rest them. This should give you some what of a idea of how long it will take to cook yours.

Also with chicken wings or thighs I use 3oz of hickory and they come out great. Whole chickens I have used 4oz and they were perfect as well. Wrapping in foil to me is a must.

 

[southernsmoker]

Thanks for all of the info!  I put my boston butt in #3 at 6:30 last night and out @ 9:00 am - 195 degrees which should be perfect!  Letting it rest now.  I used 2 of the Bradley smoker wood pucks that a friend gave me.  When using pellets, with the screen that I purchased for the wood box, how much would you recommend - should you measure by the ounce like you would use blocks?

I am located in Virginia. 

 

[DivotMaker]

  As for smoking I like more smokier flavors. To me I like a more traditional smoke flavor like what offset smokers and such make. For butts I like a darker bark to mix in with all the meat so I go 9 to 10 oz of wood. Last time I used 6 oz of hickory and 4 oz of apple wood on a 8lb butt. It was absolutely delicious.

Also with chicken wings or thighs I use 3oz of hickory and they come out great. Whole chickens I have used 4oz and they were perfect as well. Wrapping in foil to me is a must.

Wow!  I'm glad that amount of wood works for your taste, but 10 oz. is a LOT of wood!  The meat only absorbs smoke until it hits about 140, so lots of smoke, after that, just builds on the surface of the meat.  The company says not to use more than 8 oz. of wood at a time.  Once the meat stops accepting the smoke, it builds on the surface in the same way it builds on the inside of the smoker.

I think you can get away with 3-4 oz. on poultry, but I've found 2-3 to be fine.  I've gone more on full birds, but found they tasted over-smoked.  I know this is a personal preference thing, but that much wood is contrary to what the vast majority of folks on here recommend. 

 

[southernsmoker]

Anyone use pellets on the wood box screen? Do the measured ounces equate pretty much to the blocks? (2 ounces of pellets same as 2 oz block?)

 

[tbcop-is-smokin]

What part of Virginia?? I'm from Southwest VA...I made the same mistake with my first smoke by using to much wood. Everyone here is saying just a little wood. I only used 1.7 oz for ribs the other day.  I learned the hard way with a high dollar Brisket. Got me a digital scale to get it just right.
Happy Smokin
Tony

 

[Pork Belly]

Your pellets should likely measure the same however I haven't tried it. I know that chips measure the same and smoke nicely.

 

[southernsmoker]

Tony I am from Chesterfield, VA - near Richmond.  Hope I had the right amount of wood today.  Looking forward to getting my technique down so no more guessing.  Will report back with results.

 

[DivotMaker]

No advice on the pellets.  Do a search, in the "What Tree Do You Use?" section - it has been discussed.  I've just never felt the need to try them (happy with chunks).

 

[southernsmoker]

Finally able to post a pic of my Boston Butt - perfectly smoked in my #3....hope this works

 

[DivotMaker]

Finally able to post a pic of my Boston Butt - perfectly smoked in my #3....hope this works

Oh baby!  Man, that looks fantastic!

 

[tbcop-is-smokin]

Looks really good...Thanks for the pic
Tony

 

[NDKoze]

That looks absolutely awesome!!!

Great looking bark on there.

 

[tbcop-is-smokin]

Looks really good...Thanks for the pic
Tony