From: email@example.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 G Internet, G Internet.
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|Serving Size: 1 Serving (135g)|
|Recipe Makes: 8|
|Calories from Fat: 82 (43%)|
|Amt Per Serving||% DV|
|Total Fat 9.1g||12 %|
|Saturated Fat 2.3g||12 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 2g|
|Cholesterol 30.5mg||9 %|
|Sodium 536.6mg||19 %|
|Potassium 718mg||19 %|
|Total Carbohydrate 17.4g||5 %|
|Dietary Fiber 8.3g||33 %|
|Sugars, other 9g|
|Protein 12.5g||18 %|
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Calories per serving: 189
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