I picked up a 9.75 pound pork butt on Saturday. I trimmed most of the fat cap off and then injected it
with a modified Chris Lilley recipe. Here is my injection:
1 – 11.5 ounce can of Peach Nectar (His recipe calls for ¾ cup of peach juice from canned peaches)
¼ cup granulated sugar
2 TBL of table salt
1 TBL of Worcestershire sauceAfter injecting I plastic wrapped it and put it in a two gallon Ziploc bag and into the refrigerator. This morning
I removed it from the refrigerator and applied a light coat of Simply Marvelous Sweet Seduction. After the
Sweet Seduction was on the butt for about 15 minutes I added a heavy coating of Simply Marvelous Pecan rub
to the butt.
I preheated the Grid Iron to 225 and then put the butt on. I am still using the Perfect Mix from Cookin Pellets.
I also have Perfect Mix in the 12 inch Amaz’n smoker tube.
At the 3 hour mark I checked the pellet level and took a peak at the butt. It was at 111 degrees internal at this time.
2 more hours and it was at 162 and ready for the foil.
Foiled with a little apple juice and back onto the Grid Iron, which I kicked up the temp to 250.
3 hours later and it was at 196 internal at probe tender in several areas. I took it off the Grid Iron and put it in
a cooler wrapped in towels until time to pull. No photos as I just added a little more foil to cover up the probe holes.
Here it is all juicy, tender and pulled.
Plated with some green beans that were slow cooked in the crockpot all day long. My wife wanted coleslaw with dinner
and didn’t want to make any so she stopped by KFC and picked up a small tub of it. This is one of my favorite coleslaw's
other than when my wife makes her version of the KFC recipe.
This is my most requested pork butt from the people who buy their pork butts from me.
