Awe the beauty of working from home is at it again. Wanted to share with y'all my boston butt I'm cooking today. Rubbed it down yesterday with a basic recipe I found in a cook book. Seemed to have more salt in it than what I'm use to so we shall see what happens. My wife and I are celebrating our first summer as Georgians. So I went with a smoke to incorporate peach. Peach wood and injected it with peach nectar. I'll also spray it down during the smoke it's peach nectar. Left the butt in a pan to capture all the juices. First time using a pan in the smoker so any suggestions on how to manage the smoke with a pan are welcome. Heated MES to 250 and threw it in. Also bought some turkey tenderloins to smoke for lunch.