BigBendFishing.Net

I know it's not fish but for Christmas I usually smoke a Boston Butt and sausage. Here's how I do the butt:
I have the barrel shaped chargriller with the chimney on one end.

Go to a meat market and get a butt that HAS NOT been injected with water or anything else.
Choose one with lots of fat on it
Rub it with yellow mustard the night before the smoking, cover with plastic wrap and refrigerate
The next day rub with your favorite spices or get a rub from the store( I do the latter because it's just easier)
Line the grill with charcoal from one end to the other.
Only light one end of the charcoal and get it hot/ add smoking chips if you prefer
Place the butt under the chimney on the top rack with the fat side up and a pan of water just under it
close it up and keep the temp around 200* for about an hour per pound
A meat thermometer is very important. Try to get the meat to 200 degrees inside. The hotter the more tender your pulled pork is going to be
Remove from grill and let sit for one hour cover in foil
Pull apart with pork and serve. I don't add BBQ sauce to the meat. I just have it available if someone wants to add it.

It will be black on the outside. Thats just the crust and probably the best part.

Oh yeah, you might want to have a good supply of these

Can you deliver by Christmas lunch?

I'll take mine tomorrow please!

I do pretty much the same except for the water. I used to have a water smoker wasn't sure what it was for. The mustard is a must.

Thanks for the recipe Chugbug. I've been smokin' my butt from the wrong end all these years.

WaltDawg wrote:I do pretty much the same except for the water. I used to have a water smoker wasn't sure what it was for. The mustard is a must.

The water adds steam and keeps it moist. Don't want your butt to get dry.

That's what I figured, but wanted to get your opinion. That's a good idea. I plan on using it from now on. My rig has a smokebox on the side so a pan of water would work just fine. I've had a problem with keeping a good temp because my wood catches sometimes catches on fire even if soaked and raises the temp quickly. I've tried different sizes of wood, that's what she said. Do you use green wood or is dealing with flame ups just part of smoking?

I smoke a lot, but I'm interested in everyone's techniques. Maybe we need a smoking forum Tom, LOL

I don't have a fire box. Sometimes I wish I did. The way I lay the charcoal out and set the vents it'll burn constant for about 8 hours or so. It just keeps lighting new coal as it goes.