My grilled beast was close to being done, when the thermometer gave up the ghost. Gotta go to the backup.
Here's my new butt process...pork is either plan or dusted with ksalt. No rub. Put on smoker at 300f. Use pecan, cherry, apple, etc. Try to take off at 198f. Pull meat, toss with salt to flavor. Serve sauce on the side.
I've been injecting and foiling and whatever...and now it's back to basics and it's the best stuff.