How to Smoke Pork Butt on WSM

See below for all the links you’ll need. And thanks for watching! We start at midnight, aiming to have lunch or an early dinner the next day. Pork freezes well for leftovers between smokes.

Recommended products:
Favorite rub - https://amzn.to/3Rgz9NX
Cherry wood chunks - https://amzn.to/3eMm81p
Weber Smokey Mountain 22” - https://amzn.to/3ULXFJw
Fire starters - https://amzn.to/3DYRpZ6
Charcoal - https://amzn.to/3gv0CPi
Chimney - https://amzn.to/3SkNzNi

What you’ll need:
8-10 pound Bone-In Pork Butts (aka Boston butt, pork shoulder)
22" Weber Smokey Mountain
Cherry wood chunks
Charcoal Chimney
Weber wax fire starters
Hardwood lump charcoal (no briquettes)
Two long oven mitts
6-8" flexible knife
Larger cutting board
Full size sheet pan
Vinyl gloves
Bowl for fat
Disposable tray pans and lids
Mustard (cheapest possible is perfect)
Favorite rub (I use Three Little Pigs Championship rub)
Remote thermometer (optional)
Insulated gloves
Bear claws (optional)

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Видео How to Smoke Pork Butt on WSM канала mugs132