Need Tips on Smoking Boston Butt
I smoked a Boston butt for several hours today and finished it in the oven due to running short on time. It smoked for about 6 hours with hickory chips before moving it to the oven. I have done a bun...
Forum Discussion
johnhicks wrote:
Fill the water pan with sand. The purpose of the water pan isn't steaming, it's for a heat sink.
I would have to take exception to that. High humidity helps block evaporation from the meat. Most commercial operations use green wood which produces a wetter smoke than home choices do.the moisture carries the smoke better, that's why you can buy it in liquid form.
