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When I do something that can use a lot of smoke, like a butt, I throw a few small pieces of smoke wood in the hole before I dump the lit coals in. I also distribute chunks on top of the rest of the coals. I don't usually treat ribs that way. They usually pick up smoke pretty easily.

Check out the Renouned Mr. Brown recipe. You won't be sorry if you go that route. Good luck! You can't go wrong with a pork butt!

Thank doG it's not for the beer. At that rate, the beer might get warm and spoil. :) :)

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Whoa! That's awesome, Chris! :)

I think you prolly just put some rub where it shouldn't be. Just avoid the areas that are not exposed. You can't trim too much, unless you're thrrowing away meat. :)

I did a three pound butt a month or so ago, and I was surprised how long it took. While an eight or nine pound butt takes thirteen hours, this little three pounder took nearly eight. Leave plenty of time! :)

I make a mop. I use a Weber mop to apply it. Recipe varies depending on what I'm cooking. The mops I use are spicy, so a sprayer would never work. :) Based on what I've seen over the years, I'm guessing that mops are a lost art form.

Any excuse to see the doggie is ok with me! :)

Hickory is natural with pork. That's pretty much what they use in the Carolinas. Save the pecan for your Thanksgiving turkey. It's awesome. I've never used breechnut. I'd be curious how that works out.

Careful, half a butt (4lbs or so) can still.take 8 to 10 hours.

Wow! Turkey time already? The years just fly by when you get old. lol

Soooo true! But, an Akorn??? lol I'm sorry, further proof that GQ is not a Men's magazine. :) :)

My door leaks smoke also. You'll learn to resist the temptation to do something about it when you realize it doesn't really matter.

I'm a firm believer in more tequila and beer, but 225 degrees is just asking for trouble. Another 25 or 50 degrees makes a huge difference! :) :)

Check out the Renowned Mr. Brown recipe on TVWBB home page.

Don't hesitate to try Chris's recipe for "real" pastrami also. It's awesome! Right out of a New York Deli. :)

I typically do Alder, but it is darn good on a cedar plank as well.

Sounds like a fun cook! Check out the Renouned Mr. Brown recipe on the home page for your Pork Butt. I've been using it for years, and I never get tired of it.

Good advice. An eight pound butt takes about 13-14 hours at 250 degrees. That will give you zero rest time.