This is a full load of lump. Filled to the top of the fire box. This will last 20+ hrs at 225-250 deg. Two hickory chunks are mixed in for a little smoke. The Plate Setter is in, main grid on top. - Back to Recipes

Primo Grill Recipes   Pulled Pork Pork Butt Pork Shoulder Pictured are two pork butts 5 & 7 lbs Pork Butt or Picnic or Pork Shoulder (many names) Your favorite rub or seasonings French's yellow mustard Trim the butt or picnic (together they make a shoulder) but leave on some of the fat cap.That's the side with a layer of fat. Score it will with a knife so it more easily melts away, allows the heat in and to let the rub and mustard get to the meat under it. Next, coat heavily with a rub and let sit 2-5 hours. Then coat with mustard. The rub goes on first to get flavor into the meat, the mustard has vinegar which tenderizes the meat and then it forms a nice crust when it cooks. There is not hint of mustard or vinegar in the finished meal - try it!!   The third picture are the two butts all covered with yellow mustard and allowed to sit for 5 hrs. I am cooking at 230-250 deg until the meat temp gets to about 160-165 at which time I will increase the dome temp to 275 deg. I am figuring 18-19 hrs for the 7 lb'er. You can see I have a temp probe in both (wireless Remote Check on left will monitor the dome temp and small butt).   The fourth picture is the finished meal after 21 hours. The small butt was 200 deg and the large butt was 195 when this was taken, they raised 5 deg resting. They did cook at 275 for the 17-19th hours and 300 for the last hour and 230-250 for the first 16 hrs. I will allow them to rest and cool for atleast 1-2 hours before pulling. They will still be VERY HOT. I had hoped that these would have been done at 3pm but.......... :-{     Enjoy -->> Tim M