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Unread 09-21-2013, 09:32 PM   #2
16Adams
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Default Boston Butt

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
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Last edited by 16Adams; 06-01-2014 at 11:42 AM..
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