Today's Cook: Pork Butt and Ribs

[Tim O]

Hi all, Happy 4th and quick question:

Making one pork butt coming in at 5 1/2 lbs. Also making four racks of ribs. Added the butt on this morning with three chunks of wood (two cherry, one pecan). I am going to add the ribs around noon. What is the best method to get the ribs that smokey flavor without over smoking the already smoked pork butt? Is it OK to throw in three more chunks of cherry and pecan? Should I just foil the butt so the smoke won't affect it?

Thanks guys.

 

[Adam B.]

If you're concerned about too much smoke, you could foil, but your butt probably won't absorb too much smoke. I would just throw on the chunks and forget about it.

 

[Dwain Pannell]

I agree with Adam. I doubt you'll notice the additional smoke wood that late in the cook but if you prefer to use the TX crutch that would work.

 

[Tony R]

If you're concerned about too much smoke, you could foil, but your butt probably won't absorb too much smoke. I would just throw on the chunks and forget about it.

Ditto what Adam said...