Boston butt

Yield: 8 Servings

Measure Ingredient
1 medium Boston Butt
1 large Onion; quartered
2 tablespoons Ground Coriander seed
2 tablespoons Ground Cumin seed
1 tablespoon Oregano
3 Chipotlas in adobo sauce
2 Bay leaves
1 Beer (Corona ?)
5 tablespoons Black pepper
5 tablespoons Paprika
1 tablespoon Chili powder (see below)
2 tablespoons Celery salt
2 teaspoons Dry mustard
1 Bottle Grandma's chili powder (3 oz I think)
1 ounce Pasilla chili powder (this is a must)
2 teaspoons Cayenne pepper

DRY RUB

CHILI POWDER

From: mariusj@... (Marius Johnston) Date: Wed, 14 Aug 1996 16:38:10 -0700 In a large pot I put the Butt, onion, coriander, cumin, oregano, chipotles, bay leaves and beer. Add water to cover and lightly boil for 1 to 2 hours.

Save Butt simmer liquid. Dry rub the butt with pepper, paprika, chili powder, celery salt and mustard. Put in a zip-lock bag, in the frig over night.

Next day fire up your smoker. I used a Brinkmann "smoke and Grill" with the door on the side, water tray in but no water (foil wrap the water tray). I smoked the butt with mesquite coals at 250 degrees for 8 hours (time a little fuzzy at this point :-) It depends on whether you want to pull it or cut it. Every hour I put foil wrapped mesquite chips on the coals. I also mopped with the butt liquid every hour just prior to the addition of the chips.

bbq-digest V2 #078

From the BBQ recipe list. Downloaded from Glen's MM Recipe Archive, .

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