I have a 5.5 lb pork butt that I want to smoke tomorrow in my MES30. I tried smoking one a year ago and it was a disaster. Way too salty. So I am coming to the pros here for help.
How should I season? Salt, pepper, garlic onion? I also have some of this and all kinds of seasoning ingredients
.
(I also have some apple juice and cider in the house, if suggested.)
Temp, time? I have read a few that suggest smoking to 160ish then wrapping.
How should I season? Salt, pepper, garlic onion? I also have some of this and all kinds of seasoning ingredients

(I also have some apple juice and cider in the house, if suggested.)
Temp, time? I have read a few that suggest smoking to 160ish then wrapping.