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.
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