First hot 'n' fast butt
I'm going to do my first hot 'n' fast pork butt tomorrow. I'll be using my 22.5 WSM. Royal Oak lump, and apple and cherry wood for smoke. I will also be running the cooker dry no water just foiled pan. Any tips or suggestions?
Modified Char-griller w/sfb, red char-broiler vertical, 22.5 Wsm.