3 burner gas grills Smoked Pork Butt on the Grill

Special equipment for guidance: Soaked Pecan wood chips (optional) for friction: in a small bowl, brown sugar, pepper, salt, garlic powder, cumin, cattle to blackRub on the pig's ass and let it sit for 1 to 2 hours at room temperature.Wet mop: At the same time, in a medium bowl, stir the apple juice, vinegar, mustard and pepper slices with 1 glass of water.Before preparing for use, cover the lid and store it in the refrigerator.Prepare the grill for indirect low heat (add wood chips on the burner element on the direct side if required): for the gas grill (with 3 or more burners), adjust all burners to mediumhigh heat;After about 15 minutes, close an intermediate burner and turn the remaining one down to medium.Bank No. 1 chimney starter charcoal grill-Full of lights and AshesCharcoal coal balls on one side of the grill.Set up a drip tray on the other side to avoid the torch-ups.(Please be sure to consult the Grill Manufacturer's guide for the best results.) Lightly oil the grill.Cook the pork butt by indirect heating, keep the temperature around 225 degrees F for 5 hours and 30 minutes.Continue cooking and bake the pig's ass every 20 minutes with a wet mop sauce until the meat reaches an internal temperature of 195 degrees F, 2 hours 30 minutes to 4 hours 30 minutes or more.Transfer the pig's ass to the aluminum pan and loosely set up a tent with tin paper to give the meat a 20-minute break.Chop the meat with two forks and turn to the bowl.Add feces and any remaining mop paste to pull the meat to moisten further.Put the meat on the steamed stuffed bun.