Boston Butt
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Boston Butt
  Meat  
Last updated 6/12/2012 1:09:48 AM. Recipe ID 36845. Report a problem with this recipe.
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      Title: Boston butt
 Categories: Meat
      Yield: 8 Servings
 
      1 md Boston Butt
      1 lg Onion; quartered
      2 tb Ground Coriander seed
      2 tb Ground Cumin seed
      1 tb Oregano
      3    Chipotlas in adobo sauce
      2    Bay leaves
      1    Beer (Corona ?)

MMMMM--------------------------DRY RUB-------------------------------
      5 tb Black pepper
      5 tb Paprika
      1 tb Chili powder (see below)
      2 tb Celery salt
      2 ts Dry mustard

MMMMM------------------------CHILI POWDER-----------------------------
      1    Bottle Grandma's chili
           -powder (3 oz I think)
      1 oz Pasilla chili powder (this
           -is a must)
      2 ts Cayenne pepper
 
  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 Glen's MM Recipe Archive,




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Recipe ID 36845 (Apr 03, 2005)

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