I was lazy in getting started this season, but I went in with a bang by staying up all last night to monitor the grill and the pork butt I was smoking on it to serve for lunch today. Here are the photos of the finished product, which was made on a 26-inch Weber one-touch charcoal grill that I set up for indirect heat:
It spent 18 hours on the grill, including the last five in foil with some apple juice and cider vinegar. I had to foil it because it got to the point where I could see that the pork butt wouldn’t be ready anywhere near in time for my guests to eat it for lunch if I skipped the foil. In any case, the foil with the liquid probably contributed some to how moist the meat was, although it also detracted a bit from the harder outer layer. I used hickory and it was easy to taste without being overpowering. On the whole, I was very happy with how this turned out. It was an improvement over my first pork butt attempt last year.