Are you still wondering what to cook in that smoker you got for Christmas? In our opinion, a great cut of meat to start with is a Boston butt, or bone-in pork shoulder.

To boil or not to boil? Or bake? The answer is yes.

No-boil method: Remove from wrap (thaw if frozen) and place it on a hot grill. The key to the no-boil process is to go low and slow. Keep the heat controlled and turn often, so you don’t break the skin while the brat cooks. This keeps the juices in the brat and allows the char from the grill to flavor the skin. The brats are done when the inside temp reaches 150-155 degrees.