• Preheat the smoked to 350 degrees F. and set it for indirect heat.
• Scrub the potatoes to remove any dirt and pat them dry with paper towels.
• Use a fork to poke holes into each potato to allow for the steam to release during the smoking process.
• Brush the outside of each potato with duck fat or oil of choice. Then season the skin with the BBQ dry rub seasoning.
• Tightly wrap each potato in the butcher paper (you can use foil but the butcher paper gives a better smokey flavor to the potatoes).
• Place each potato directly onto the grill grates and smoke for at least and hour.
• Around the hour mark, you can check for doneness. The amount of time will vary depending on the size and thickness of the potato. You may need to add an additional 15-20 minutes or use a thermometer to check the internal temperature (potatoes are tender at 210 F.).
• Once they have reached the desired level of doneness, remove them from the grill and let them rest 10-15 minutes.
• Slice a knife into the top of each potato and push the sides towards the center to expand the opening. Use a fork to fluff up the inside of the potato and add butter and salt. Enjoy and serve.

Adding Additional Toppings:

• If you're looking to add additional toppings like cheese, bacon, or other items you can add them to the top and then place the potatoes directly back onto the smoker to melt the cheese and heat through, about 10 minutes.
• Serve and enjoy with fresh herbs like chives and some sour cream!