Food: Smoked pork butt
Temperature: 225-250°
Cooking time: 12:00
Wood used: Apple
Notes: Cooked using minion method to start charcoal, then basted several times

I really want to cook a brisket in the coming weeks, and I felt that a pork shoulder or pork butt would be a good stepping stone for a long cook like the brisket. There’s less risk, obviously, in a $16 butt than a $60 brisket, so if I’m going to mess things up, it’s preferable to do it with a shoulder or butt. Previously, I’ve only done shorter smokes, using a chicken or ribs. Also, it’s worth noting — since many people don’t realize this — that the pork shoulder and butt are not the same thing, nor is the butt from the rear of the pig.