Boston butt
8 Servings
Ingredients
| Quantity | 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 |
Directions
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, .