Red Pepper Jelly Glazed Pork Butt

• 1/2 cup Red Pepper Jelly with Roasted Garlic
• 2 T Soy Sauce
• 1/2 t ground black pepper
• 1/2 t fennel seeds
• 1/2 t dried rosemary
• 5 - 7 lb (3.2 kg) pork butt roast

Heat the Egg to around 325F. Mix the first 5 ingredients in a small bowl. Place pork on a V-rack and place into a drip pan. Place in Egg and heat until meat temperature reaches 170F, about 4 hours. From time to time, spoon more glaze on meat while cooking.