I have just finished somking a fine Boston Butt..9 pounds
It started with a brine soak.
1/4 c Kosher salt
1/4c Old Bay seasoning
3 cloves garlic crushed
1 Smithwicks Irish Ale
enough water to cover
Soaked for 24 hours
Dry rubbed
1c Darkbrown sugar
1tbs onion powder
1tbs garlic powder
1 tbs kosher salt
1/2 tbs cyane pepper
the smoke
ECB smoker
Wicked good lump charcoal
apple, pear, cherry wood for smoke
Cranbery and apple juice in water pan
Smoked for 5 hours @220 to bring butt to 150 F then placed in foil wrap with
1/2 c apple juice,
1/4 c orange blossem honey
1/4 c Sweet Baby rrays BBQ
Baist an cook until a temp of 195 is reached
let sit for about an hour
Total time 10 hours
MMMMMM
It started with a brine soak.
1/4 c Kosher salt
1/4c Old Bay seasoning
3 cloves garlic crushed
1 Smithwicks Irish Ale
enough water to cover
Soaked for 24 hours
Dry rubbed
1c Darkbrown sugar
1tbs onion powder
1tbs garlic powder
1 tbs kosher salt
1/2 tbs cyane pepper
the smoke
ECB smoker
Wicked good lump charcoal
apple, pear, cherry wood for smoke
Cranbery and apple juice in water pan
Smoked for 5 hours @220 to bring butt to 150 F then placed in foil wrap with
1/2 c apple juice,
1/4 c orange blossem honey
1/4 c Sweet Baby rrays BBQ
Baist an cook until a temp of 195 is reached
let sit for about an hour
Total time 10 hours
MMMMMM