Bringing the Grid Iron up to temp.
7 pound pork butt seasoned with a Chris Lilly rub. It was injected yesterday with a recipe from Dr BBQ Ray Lampe from his book Slow Fire.
Picture was taken 1 hour into the cook. Water pans are for moisture and really weren't needed.
Pork butt is at an internal temp of 165 so ready to wrap in foil. Grid Iron running steady at 225 at P3 smoke setting.
10.5 hours later it was probe tender at 192 degrees internal. This just proves my theory that no two butts are alike. I have pulled
them anywhere from 190 to 205. I always start checking at 190 and in several places.
After about two hours of FTC it was pulled.
My initial concern with pellet grills was the lack of smoke taste. That was a non issue with this butt! Plenty of light smoke and
bark. Now on to my turkey tomorrow!
