- Joined Apr 25, 2019
Doing a small 5lb pork butt tomorrow. It's cold here in New England and I noticed my wsm struggle a few weeks back when I smoked a 10 lb brisket so I was wondering if I use my kettle to smoke the pork butt or simply use sand in my wsm? To be honest I haven't smoked in my weber kettle so I may choose to do it there. Wait I have smoked a small meatloaf in the kettle but it was at 300 - 350 degrees and for about 1.5 hours. I haven't smoked at 250 for extended period of time.