| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Meat | 8 | Servings | |
INGREDIENTS
| 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 ?) | |
| 5 | tb | Black pepper |
| 5 | tb | Paprika |
| 1 | tb | Chili powder (see below) |
| 2 | tb | Celery salt |
| 2 | ts | Dry mustard |
| 1 | Bottle Grandma's chili powder (3 oz I think) | |
| 1 | oz | Pasilla chili powder (this is a must) |
| 2 | ts | Cayenne pepper |
INSTRUCTIONS
DRY RUB CHILI POWDER 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, http://www.erols.com/hosey.
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