Easy Peasy. Load up Primo with quality lump. Use a Primo starter stick in middle of coals. Go inside and season and or rub on the BB. Shut lid on Primo allow it to come up to 200 with both vents wide open. Have both diffusers in place. Place butt in aluminum pan and place on grill. Adjust vents to get temp 250-290. At 4 hour mark add chicken stock to pan and cover with foil. Takes about an hour per pound to get perfect. When you can pull the bone out without resistance. Remove from fire, cover with towels and let rest for 1-2 hours. Pull your pork. Yippeee
Primo XL, Pit Barrel Cooker, Mini WSM,Lodge Hibachi
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By the way, did she mention my name-just in passing?
Last edited by 16Adams; 06-01-2014 at 11:42 AM..