Butt in a Bag

Butt in a Bag
Photo by Joyce Oudkerk Pool


  • One 5-pound (or more) bone-in pork shoulder
  • 2 cups wood chips
  • Barbecue sauce
  • 1 teaspoon fine sea salt
  • 3 tablespoons freshly ground black pepper

1. Mix the pepper and salt together and rub it on all surfaces of the pork. Set aside while you build the fire. 2. Fill your charcoal chimney with briquets, set the chimney on the bottom grill grate, and light or prepare a fire in your smoker. Oil the grill grate. 3. When the coals are ready, dum...

View full recipe at Epicurious


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