Our son, Michael, who is living with us temporarily requested pork butt for dinner. I was happy to oblige. A 7 pound pork butt
was seasoned with The BBQ Rub.
Put in the Grid Iron using hickory and cherry pellets.
10 hours later it was done and pulled after an hour rest.
Plated on Garlic Texas Toast, with leftover potato casserole.
I was very pleased with the way this butt came out. I wasn’t going to foil but it got stuck at 172 for almost 2 hours and I
wanted dinner to be ready by the time my wife got home from the gym at 8. I foiled with a little apple juice. Even with the
foil it stayed at 172 for another hour. Overall a simply delicious pork butt.