Kyle got a new smoker for Christmas, and we finally got to bust it out for the final four basketball game! I have come to learn that Kyle LOVES smoking meat, especially when Michigan plays. He bought a 7 pound Boston Butt to smoke for our friends. We planned on eating at 6:00 pm, so he began the long process around 10 am. He let the butt sit out for about an hour. After an hour he rubbed this pork rub all over it. He let the pork sit at room temperature while he prepared the smoker.
Start with charcoal in the fire box, and light them on fire. Let the charcoal burn until you start to see embers. Then add the wood. For this Saturday we used apple wood, but you can use most any kind of nut or fruit tree. (Stay tuned for tomorrow’s post to learn a super cool trick about the wood part of the process)
Kyle likes to use the chunks of wood or whole logs, not chips. When the temperature was between 225 to 250, he put the butt on the smoker. We now learned to let it cook around 1.5 to 2 hours per pound. Disclaimer- I say that now because around 5 pm we still weren’t close to eating, so we put the butt in the oven, wrapped in foil, to finish it the rest of the way.
Every few hours rotate the meat on the grate so all of the sides are cooked evenly.
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