Grilled Pork Butt

Course : Grilling
Serves: 1
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4 pounds pork butt
1 tablespoon Knorr concentrated chicken broth
1/4 cup butter
1 tablespoon mustard
3 tablespoons Kraft zesty Italian dressing
1/2 tablespoon granulated garlic
1 tablespoon seasoned salt
1 tablespoon white pepper
2 teaspoons Ames ham soup booster

Preparation / Directions:

Heated this in small sauce pan until dissolved. Injected butt -- then olive oiled the outside and sprinkled generously with Alpine Touch and white pepper. Plastic wrapped and refrigerated for 6 hours. Got a nice fire going with mesquite coals. Threw on the grill and seared on all sides for 3 to 5 minutes each. Moved off of direct heat. Put on a pouch of BBQ Delight pellets of pecan and Jack Daniels. Basted with olive oil and black pepper a time or two. Took off at 160F internal -- let rest for a bit and was gone

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