Preheat the smoker to 225°F-250°F and set it up for indirect heating. Use your favorite smoking wood.
Carefully peel back the corn husks. Be careful to not tear them off. You just want to fold the leaves back.
Remove the corn silk (the hairs).
Melt butter and brush it liberally on the corn. Sprinkle on the salt and pepper.
Fold the corn husks back up over the ear and pinch them at the tip to keep them closed.
Add the ears of corn to the smoker and let it cook for one hour.
The husks will darken and dry. Remove and serve warm!
Notes
Use butcher's twine to hold the peeled-back leaves back over the corn if it doesn't stick by itself.Be creative with your seasonings. We used a simple butter, salt and pepper mix, but use your favorite BBQ rub to add some fun flavors.If your corn is a bit dry, consider soaking in water before smoking it. Fresh, plump corn kernels usually don't require it, though.Cut off the kernels from leftover ears before storing in the fridge. It makes it much easier to reheat and serve in any number of dishes.