Pork is the quintessential meat to prepare in a smoker. Pork is milder in flavor than say beef, lamb, or game meat. When pork is cooked in a Masterbuilt Smoker the meat often takes on the flavors of the wood chips used.
Place in the aluminum tray (uncovered), and smoke for 1 hour per pound at 250°F, or until internal temp reaches at 165°F. Remove from smoker and strain the juice into a small bowl. Wrap the butt two times in foil. Inject about 1 - 2 ounces per pound of the juice into the butt, then wrap 4 more times.
Pork is milder in flavor than say beef, lamb, or game meat. When pork is cooked in a Masterbuilt Smoker the meat often takes on the flavors of the wood chips used. It is really fine to go with a strongly flavored wood, such as mesquite or hickory.
When pork is cooked in a Masterbuilt Smoker the meat often takes on the flavors of the wood chips used. It is really fine to go with a strongly flavored wood, such as mesquite or hickory. If you are looking for a softer flavor, try apple or pecan wood chips.