Date Posted: 7/10/2005
1 pork butt
in smoker start fire with charcoal and some wood chips, hickory or oak is good, take butt right from fridge and put in on grill. Put on lid and smoke at 225-250. Cook until temp of meat gets to 195 to 200 about 2 hours per pound or longer. Wrap butt in foiland hold for an hour or more. Pull pork with forks and eat. No rubs, not mops. Put on cold. Yes, naked and cold butt makes the best pork.