So the process begins....

Today we are smoking our pork butt, we actually found one this time with the shoulder bones attached, this will give the meat plenty of flavor with the added bones. This morning I woke up at 6am to take it out of the fridge to bring it to room temp. I soaked my wood chips in water, this allows them to not burn right away when you put them on the charcoal, for this piece of meat I have chosen apple chips and hickory. You can smoke on either type of grill, charcoal is best, but with gas you can make a smoker box out of aluminum foil and set it in the corner of the gas grill. We will be cooking the pork on indirect heat, this means off to the side of the main heat source, with charcoal just pile them in the corner, with gas use one burner. You want a steady heat of 220 degrees Fahrenheit.