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Instructions |
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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.
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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.)
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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.
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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.
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Serving
Suggestions |
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Todd's Smokin' Hot Butt has earned him accolades from the greatest chefs from around the world.
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Originally Submitted
3/18/2009
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