Yield: 8 Servings
|1 medium||Boston Butt|
|1 large||Onion; quartered|
|2 tablespoons||Ground Coriander seed|
|2 tablespoons||Ground Cumin seed|
|3||Chipotlas in adobo sauce|
|1||Beer (Corona ?)|
|5 tablespoons||Black pepper|
|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|
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, .