<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Paul G.:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Melman:... By the time I finally got smoke at about 3 hours, it was probably too late for it to do any good. </div></BLOCKQUOTE>
Actually, as I understand it, the smoke will continue to be deposited on the meat as long as it is exposed to it. The chemical Rx that causes the smoke ring to form, however, ceases after the meat reaches an internal temp of 140.
Paul </div></BLOCKQUOTE>
My understanding is the same as Paul's. The smoke will be absorbed at or near the surface of the meat (i.e., the bark) as long as smoke is applied but the smoke ring will cease to form once the affected part of the meat reaches approx. 140ºF.
11.5 hours at 300º for a 7 or 8 pound butt doesn't sound unreasonable to me ~ I routinely cook 7.5 pound butts at 220º for 20 to 23 hours to reach an internal temp of 200 to 205º.
I've never q'd on my Genesis though ~ Only finished a loin back rack off once with very good results so I don't have an answer to your smoke issue. I pre-heated the grill and left the rear burner on and had no problems maintaining 225 to 240º measured at the rack of ribs with a Nu-Temp.
Good luck with your cook and Genesis.
Bill