Post by April B. on Aug 29, 2004 9:40:00 GMT -6
Smoked Pork Butt
Marinade:
2 cups cider vinegar
1 cup corn oil
1 can pineapple concentrate
1/4 cup salt (non-iodized)
1/8 cup paprika
1/8 cup Worcestershire sauce
1/8 cup white pepper
1 chicken bouillon cube (dissolved in 2 tablespoons water)
Rub:
3/4 cup sugar
1/2 cup salt (non-iodized)
1/3 cup black pepper
1/4 cup paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon celery salt
1 tablespoon hickory salt
1 tablespoon msg, optional
1 teaspoon ground cumin
1 teaspoon ground sage
1/4 teaspoon cayenne pepper
Glue:
2 tablespoons yellow mustard
1 tablespoon honey
1 pork butt (approximately 5 pounds)
Apple and hickory wood chips, soaked in water for
at least 30 minutes, for smoking
Charcoal, for smoker
Marinade:
Place all ingredients in a non-reactive bowl and whisk together.
Rub: Place all ingredients in a container with a lid and shake well.
Glue: Whisk ingredients together and place in a squeeze bottle.
Pork: Reserve 1 cup of marinade and set aside. (The reserved
marinade will
be used to base the pork during the cooking process.) Inject a little
marinade into the pork butt in numerous places. Place pork in a
resealable
plastic bag and cover with remaining marinade. Marinate in the
refrigerator
for 6 to 8 hours.
Remove the pork from the marinade and pat dry with paper towels.
Cover pork with a light coat of the "glue" mixture to help the rub
stick.
Sprinkle generously with rub, making sure to work it into the meat.
Prepare a smoker to 225 to 250 degrees F and add the apple and
hickory wood
chips to the lit charcoal.
Place pork on smoker. Be careful not to over-smoke. After 2 hours,
baste
pork with reserved marinade and return it to the smoker for 1 hour.
Baste
again and return to smoker for 1 more hour. Repeat 1 more time, with
the
basting and smoking for 1 more hour. Remove pork from smoker, wrap in
aluminum foil and return to smoker until the pork has an internal
temperature of 200 degrees F. (Alternatively, you can finish cooking
the
pork in a low oven preheated to 250 degrees F). When the pork has
reached
200 degrees F, remove it from the heat and let stand for
approximately 15 to
20 minutes before slicing or pulling. Yield: 6 to 8 servings
Marinade:
2 cups cider vinegar
1 cup corn oil
1 can pineapple concentrate
1/4 cup salt (non-iodized)
1/8 cup paprika
1/8 cup Worcestershire sauce
1/8 cup white pepper
1 chicken bouillon cube (dissolved in 2 tablespoons water)
Rub:
3/4 cup sugar
1/2 cup salt (non-iodized)
1/3 cup black pepper
1/4 cup paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon celery salt
1 tablespoon hickory salt
1 tablespoon msg, optional
1 teaspoon ground cumin
1 teaspoon ground sage
1/4 teaspoon cayenne pepper
Glue:
2 tablespoons yellow mustard
1 tablespoon honey
1 pork butt (approximately 5 pounds)
Apple and hickory wood chips, soaked in water for
at least 30 minutes, for smoking
Charcoal, for smoker
Marinade:
Place all ingredients in a non-reactive bowl and whisk together.
Rub: Place all ingredients in a container with a lid and shake well.
Glue: Whisk ingredients together and place in a squeeze bottle.
Pork: Reserve 1 cup of marinade and set aside. (The reserved
marinade will
be used to base the pork during the cooking process.) Inject a little
marinade into the pork butt in numerous places. Place pork in a
resealable
plastic bag and cover with remaining marinade. Marinate in the
refrigerator
for 6 to 8 hours.
Remove the pork from the marinade and pat dry with paper towels.
Cover pork with a light coat of the "glue" mixture to help the rub
stick.
Sprinkle generously with rub, making sure to work it into the meat.
Prepare a smoker to 225 to 250 degrees F and add the apple and
hickory wood
chips to the lit charcoal.
Place pork on smoker. Be careful not to over-smoke. After 2 hours,
baste
pork with reserved marinade and return it to the smoker for 1 hour.
Baste
again and return to smoker for 1 more hour. Repeat 1 more time, with
the
basting and smoking for 1 more hour. Remove pork from smoker, wrap in
aluminum foil and return to smoker until the pork has an internal
temperature of 200 degrees F. (Alternatively, you can finish cooking
the
pork in a low oven preheated to 250 degrees F). When the pork has
reached
200 degrees F, remove it from the heat and let stand for
approximately 15 to
20 minutes before slicing or pulling. Yield: 6 to 8 servings