I use all wood (Pecan) because I have a stick burner, rub and inject with apple juice and worsey the night before, then smoke that baby until it gets about 165 Internal temp or the bark color you wnat, then wrap in foil and cook until done 200+ IT. Pork butts are probably the easiest think to smoke. Mine come out perfect every time.
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Lang 36" Hybrid offset w/warmer Box
Weber Smokey Mtn 22-1/2"
Jumbo Joe Stainless 18"
Smokey Joe mini
Smokin Cajun Gasser
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