CharityMike

I love smoking. You doing good by starting with a pork butt. You gonna mess up some meat until you get used to using it. Tips: if you can marinate it, do it. Inject it as well if you can. The one thing I have learned the hard way is, when you smoke meat, It dries it out. If you do chicken, brine it. Trust me on that one. I have tried a few other ways but nothing has worked as good as brining it first. Moisture is key. If you think you got enough smoke on your meat, wrap it up in foil and put it back on and let it cook the rest of the way. A good meat thermometer is of essance of course. Don't cheap out. For a pork butt, get the kind that has the wire so you can keep the thermometer in the meat the entire time.

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