How to Smoke a Pork Butt on a Kamado Grill

1. Wash and pat dry a pork butt roast. Get a large roasting pan ready to put it in.
2. Rub a thin layer of yellow mustard all over the roast, then pat a generous layer of dry rub barbecue seasoning ALL OVER the roast. All of the entire outside of the roast should be covered.
3. Let the roast sit with the dry rub on it for several hours in the fridge. Bring it out an hour before you are ready to put it on the grill and let it get to room temperature.
4. Soak hickory chunks (not chips) in water for an hour.
5. Layer charcoal and hickory chunks in the grill. Fill the grill with enough fuel to last for however long you will need to cook the roast. Estimate an hour and a half per pound of meat. If you are cooking two roasts at the same time, be sure they are the same weight. You do not need to double the cooking time if you have two roasts, provided they can be on the grill without touching each other.
6. Add the fan to your grill and plug all the probes into the PitViper.
7. Light the coals and let them start burning/smoking.
8. Once the coals are well lit, put the plate setter in. Add a drip pan, then the rack.
9. Put liquid in the drip pan (recommended cider vinegar, pineapple juice and hot sauce), then add the grate and clip on the pit thermometer.
10. Close the grill and barely open the top vent. Let it get to 200 degrees.
11. Put a probe in the roast, being careful to put it deep into the middle of the roast but DO NOT let it touch the bone. Set the desired probe temperature to 165.
12. Put the roast on the grill, fat side up.
13. Close the grill and the top vent completely.
14. When the PitViper signals the roast is to 165 degrees, take it off and double wrap it in foil, with the probe still in it.
15. Put the roast back on the grill. Increase the grill temperature to 225 degrees. Set the desired probe temperature to 190 degrees.
16. Close the grill, and let the roast cook until it reaches 190 degrees.
17. Remove the roast and wrap in a towel. Place it in an ice chest to finish cooking for at least an hour.
18. Pull apart/shred the roast just before serving.

Butternut Squash Soup

Ingredients:
2 small butternut squash, or one med/large (about 4lbs total)
extra virgin olive oil, salt, and pepper
6 slices bacon, chopped
2 large or 3 small leeks (or 1 bunch green onions or chives) white and light green parts only, chopped in half then thinly sliced
2 garlic cloves, minced
3 cups chicken broth

Preparation:
1. Preheat oven to 400 degrees.
2. Pierce bulb ends of butternut squash with a sharp knife, then microwave for 1-1/2 minutes to make them easier to cut.
3. Cut squash in half lengthwise with a sharp knife, then remove seeds with a spoon and place cut-side up on a nonstick sprayed baking sheet (or a foil-covered sheet). Brush or mist with extra virgin olive oil, then season liberally with salt and pepper.
4. Place baking sheet into the oven. Roast butternut squash for 45-60 minutes, or until a knife inserted into the thickest part of the squash goes in easily. If squash starts burning before it’s tender, lay a piece of foil on top. Set aside until cool enough to handle.
5. Meanwhile, crisp bacon in a large soup pot or Dutch oven over medium heat, then remove to a paper towel-lined plate to drain.
6. Remove all but 2 Tablespoons bacon grease from pot, then add leeks and season with salt and pepper. Saute for 7-10 minutes, or until leeks are golden brown and tender, then add garlic and saute for one more minute.
7. Transfer mixture to a blender.
8. Scoop butternut squash flesh out of the skin with a spoon, then add it to the blender, along with 2 cups chicken broth (may need to do this in two batches, depending on blender size.)
9. Blend until very smooth, then pour back into soup pot and turn heat to low.
10. Stir in remaining cup chicken broth, then cook on low for 10 minutes.
11. Serve topped with cooked bacon.

Source: Adapted from IowaGirlEats.com