Boston Butt

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Boston Butt Ingredients

1 md Boston Butt	5 tb Black pepper
1 lg Onion; quartered	5 tb Paprika
2 tb Ground Coriander seed	1 tb Chili powder (see below)
2 tb Ground Cumin seed	2 tb Celery salt
1 tb Oregano	2 ts Dry mustard
3 Chipotlas in adobo sauce	CHILI POWDER
2 Bay leaves	1 oz Pasilla chili powder (this
1 Beer (Corona ?)	2 ts Cayenne pepper
DRY RUB

Instructions for Boston Butt

From: mariusj@best.com (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 Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: Cuisine: Uncategorized

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