I have only done two things so far on my brand new smoker, ribs and a brisket. The ribs were awful and the brisket was great, but a little over cooked maybe...
Anyone care to walk me through the steps for a successful butt??
So far I have...
8lb butt, bone in
rub with mustard or olive oil
wrap in saran and put in frig overnight
I have natural lump charcoal and oak wood and apple/hickory chunks..
fat cap up
drip pan with water
Grill temp will be around 225 (as close as possible)
Take off at internal temp of 195 for pulled pork
Wrap in foil and let sit for an hour or so
Any other thoughts or suggestions?