Keep the cooking thermometer in, and cover the pan with aluminum foil. Turn the grill heat setting down to low in the back, turn the front burner off entirely, and move the aluminum pan to the front of the grill. Close the grill and let the breast finish cooking for approximately 30 more minutes, until the thermometer reads 163 degrees Fahrenheit. Step 1: Combine all the ingredients except the pork chops and parsley in a large ziptop bag. Step 2: Add the pork chops to the bag, seal, and squish everything around to combine and coat evenly. Step 3: Refrigerate for 1 hour. Step 4: Preheat an outdoor gas grill to medium and when it’s hot, add the pork chops. Make your own. Place drained wood chips in a foil pan, cover with aluminum foil, and poke holes in the foil to allow the smoke to escape. Place the pan directly on the bars over an unlit burner or two, preferably in a back corner. Put the cooking grates in place. Turn on the grill, with all the burners on high, and close the lid. Oil the grill grates: To prevent the chicken from sticking to the grill, brush the grates with some oil using a brush or a folded paper towel dipped in oil. Grill the chicken legs: Place the chicken legs on the preheated grill. Cook them for about 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Apply the BBQ rub and wrap it with plastic wrap, and refrigerate overnight if possible. Set up the grill for low and slow cooking with smoke with a surface temperature of 250° on the indirect side. Cook the pork butt on the indirect heat side with a drip pan. Add some type of wood smoke—duration and type of your choice. No need to pre-soak. Then preheat your grill on high, with the lid closed for 5 to 10 minutes. If you’re used to open flame gas burners, reduce the heat settings you normally use, by 30 percent and the cooking time by about half. You can grill with the lid open or closed. But, closing the grill lid usually results in faster cooking times. Clean the plancha while it is still hot. Soak several paper towels with water, and roll them up together like a cigar. Using a pair of tongs to hold paper towels, rub the surface of the plancha to Pat the roast dry with paper towels and sprinkle evenly with salt mixture. Wrap the roast with plastic wrap and refrigerate for 18 to 24 hours. Punch fifteen ¼-inch holes in the center of the roasting pan, which should be about the size of the roast, and set aside. Open the bottom grill vents completely. 17V1h.