WSM Smoked Pork Butt

Got up at 5am Sunday to do a long smoke on some pork butt. Had some technical difficulties with the FlameBoss (user error mainly) but we’re getting used to how the Weber Smoky Mountain handles!

Going to try more wood next time, this seemed like it wasn’t as woody as the MAK gets the meat. In total one hour fire prep, 12.5 hour smoke, internal temps to approx 205° Used the water pan, so the bark was very moist and tasty, didn’t dry out much.

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