Free Online Recipes
 |  

Sign Up login
 
 

Todd's Smokin' Hot Butt Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Todd's Smokin' Hot Butt

Category   Entrees - Maindishes
Sub Category   None
Servings   11ty Brazillion
Preptime   Approx 2 Days
Wine/Beverage
Recommendations
  Anything from Sweet Tea to a good beer

Ingredients
The Rub
1/2 cup brown sugar
2 tablespoons salt
4 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon garlic powder
 
1 teaspoon onion powder
1 bottle yellow mustard
The Meat
1 5 - 6 pound Boston Butt
The Mop
1 part apple juice
1 part Captain Morgan Spiced Rum or Sailor Jerry Spiced Rum

Instructions
Mix all of the DRY rub ingredients together and put in a shaker. Mix the apple juice and rum and place in a small spray bottle.
Rinse the Butt and pat dry with paper towels. Place on plastic wrap. Spread a liberal coat of yellow mustard on the butt. Sprinkle a healthy coating of the rub on the meat making sure you cover all of the butt. Flip the Butt and repeat the process on the other side. Tightly wrap the freshly rubbed Butt in the plastic wrap and place in a baking dish. Put in the refrigerator overnight (2 nights are better but require you to plan ahead and that just might not be in the cards.)
On the morning of the smoke, remove the Butt from the refrigerator and allow to come to room temperature. Prepare your favorite smoker, mine is a Brinkman Gourmet Electric, with hickory or mesquite and allow to come to temp. Approximately 225 - 250 degrees.
Once the smoker is up to temp, place the Butt on the top rack and sprinkle on another coating of the rub. After the first hour, and every hour after that, spray with the juice / rum mixture. Bring to 165 degrees and remove. Tightly wrap the Butt in heavy duty aluminum foil adding some of the juice / rum just because. (This helps keep the meat incredibly moist.) Return the meat to the smoker and allow it to come up to 205 degrees. Remove from the smoker and place in a cooler for at least an hour. Use forks, or your fingers, to pull the meat. It should just fall apart. Serve with Dutch's Wicked Baked Beans and fresh corn on the cob. Sit back and bask in the glory of your mastery of the great smoke.
Serving Suggestions
Todd's Smokin' Hot Butt has earned him accolades from the greatest chefs from around the world.


Originally Submitted
3/18/2009





0 Out of 5 from 0 reviews

You can add this Todd's Smokin' Hot Butt recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.