Hi @Lonzinomaker
Interesting, I've always been under the impression you're only going absorb smoke about the first 2 hours dropping in at target temp (off sets). Mesquite may be the reason I've tarred them because it's probably used in 95% of all my stunts. Letting it burn off for 45 all these years kept me from embarrassing my forefathers. I mean, I've always got the pit to temp while the brisket was on the counter probed. On electric it was a 45 minute wait, my safe hole, and other types of smoking I'd wait for the thick 2nd hand type smoke burn off then temp. Any wood but mostly it was mesquite since inception. Most the teams I deal with mix oak pecan or oak hickory. I'm all alone with the electric.
Question: Can I drop everything in at the same time on electric with other woods and it doesn't make a tar brick? Apple, oak, pecan...
Anyways, the OP isn't that deep rich smoke. More along what's at the joints around here. Smoked flavor is there but not enough for heartburn. No bragging but I am, it wouldn't be here if I turned out a crappy. No matter what praise the friends say. The cook knows when it's not right.
I will try to duplicate at least once before I swear by it though. 1st time
Yall have a good one!