I finally attempted a butt on my smokette. I have been doing a nice butt on my grill, used as a smoker for years and I always had tons of compliments, so why change?
Well I thought, why not this weekend. So I rubbed my 7.15 lb. butt with the dry rub recipe from Cooks Illustrated like I always have and put it in the Smokette at 7 a.m. with two hickory chunks and one cherry chunk (approx 4 oz.). At 5:30p.m. I was at 192. Took it off and let it rest for about 30 minutes. When I pulled it I did add a vinegar sauce similar to Smokin Okie's (but again that is what I have done before). My friends and I couldn't believe the difference. Makes me ashamed of my previous butts. The smoke was just the right amount and I will never do another on the grill. For anyone hesitating about doing a butt, you have got to try it. It really couldn't be simpler.

Butts are absolutely the easiest thing in a Smokette, glad you had some great success.

Glad you can take the Okie out of Oklahoma, but not the Oklahoma out of the Okie...

And I think America is discovering butts. Normally I get them at Sam's for less than $1 per pound. Yesterdays were almost $1.75. Oh, the humanity.

I guess maybe I should have bought some yesterday, but thought the price was too high at $1.47 at CashNCarry and $1.54 at Costco. I was the same way, the last time they were around $1.00-1.10.

Winn Dixie is running country style ribs $2.29/lb.

Buy one get one free.

Had the meat manager sell me three 2 packs of butts =$1.15/lb and he didn't have to slice them.

They like that.

Beats Sam's $1.38/lb.