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Personally I like the apple juice mixed with cyder vinagar and I spritzs everytime a add some chips. That way I don't open the smoker door anymore then I have too.
I do my Butts< 8lb> kinda like this, the night befor I put it on the grill <WEBBER Grill> I rub it with my seasonings.Olive oil first,Salt,blackpepper,Accsent, oinon powder,garlic powder,But rub,and some brown sugar, massage it well in to the meat.. I rap it in tinfoil and set it in the frig over night. I also soak my cherry wood over night aswell. At 6am I take it out of the frig and let it set for about 2 hour to reach room temp. I prep my webber grill to burn at about 220's, I do this by only adding coals to one side an placeing the cherry wood log in the center to keep the coals on one side.While cooking I'll keep pushing the wood up to the coals to keep contact with each other. The trick is to maintain low heat, 220's.When The grill is prepped, I will Take the Butt out of the foil and sear it on all four sides, and place it back in the foil. Then place the Butt on the grill, on the other side of the grill, not on the coal side of the grill. Put the lid on the grill with all the vents open. Every 30 minets check the Butt and turn it around, also add coals as needed and be sure to push the wood upto the coals, to maintain smoke. This is a seven hour job. But when you are done, you will have pulled pork rite off the grill. After 5 hours open the foil up to let smoke in. Remember, the trick is to maintain 220's, I also place a tin can<14oz Veggie can> with water and cherry wood chips in it also. Watch this can and keep water in it. Remember water boils at 220's and you want it to just simmer.<There's the trick to remember> If you follow these steps you can't go rong. Let me know how it goes. gtme2
