#8 Butt this weekend

Discussion in 'Pork' started by the dude abides, May 28, 2009.

  1. the dude abides

    the dude abides Master of the Pit OTBS Member

    Hi all,

    I posted this in the charcoal smoker section too but thought I'd thrown it in here anyway. This weekend I'm planning on doing a 4# Corned Beef Brisket and an 8# Pork Butt. I've always used my Weber Kettle and this weekend I'm using a borrowed Weber Smokey Mountain Cooker (19" if I remember right).

    With the kettle I start a chimney of lump and set out to the sides. The grate has flip up sides so adding wood or charcoal is no problem.

    What do I need to know for this smoker. What is the best way to start and tend the fire? I also have a couple of pounds of cherry chunks to use and I also have a bunch of apple and hickory chunks too. I haven't used cherry yet so I really want to impart that flavor.

    I'm thinking the brisket should go on top since I'm pretty sure it'll get done first. That way I don't have to pull the butt off to get to it. What do you think of this?

    What else should I be thinking of?

    thanks in advance
     

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