We’re having my wife’s family over for the Superbowl so I decided that a 5 lb smoked pork shoulder would be a perfect pre-game dinner.

Picked up the butt from the butcher on Saturday. Rubbed in my special rub and wrapped back up tight and placed in the fridge by 2PM on Saturday.

Sunday morning:

8AM – Remove butt from fridge to rest on counter.
Soak applewood chips in water
Fire up smoker
8:30AM – Place wood chips in smoker tray.
Add butt to smoker