I'm doing my first butt in the WSM. The 6 or so lb hunk of meat went on at 7:00 am. It sat in its rub for about 12 hours overnight. I'm using one of the rub's from Paul Kirk's little sauce book.
I've got the RO going with a mix of Mesquite and Hickory. I thought I'd give that combo a try. The fire's been between 220-250 so far. I've been adjusting the vents to keep it below 240 or so.
I'm running out to the store this morning to pick up some apple juice to spray on the meat as it cook. I'm thinking it will be about 10-12 hours.
I've got the RO going with a mix of Mesquite and Hickory. I thought I'd give that combo a try. The fire's been between 220-250 so far. I've been adjusting the vents to keep it below 240 or so.
I'm running out to the store this morning to pick up some apple juice to spray on the meat as it cook. I'm thinking it will be about 10-12 hours.