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