INGREDIENTS

INSTRUCTIONS

~---------------------RUB---------------------------  :          --
Kool-Aid  ~---------------------MOP---------------------------  Well I
tried the Kool-Aid recipe on a Boston Butt today and it was  actually
pretty good. Here is how I Qued the butt.  Took 5 1/2 pound butt out of
the refrigerator at 7:30 am. Sprinkled  on the following rub.  Brought
the NBBD up to 225 degrees and put the butt on at 8:45 am.  Cooked for
one hour at this temp without smoke. At 9:45 bumped it up  to 240 and
added pecan chunks. Kept it at this temp for the nex three  hours under
smoke. At 12:45 mopped and turned the butt. used the  following mop
(adapted from Paul Kirks book) After turning the butt  brought the temp
up to 250. Mopped after two hours, then 1 hour. Took  butt off at 192
degrees internal temp at 4:15 PM. Tasted great, much  better the the
pulled pork sandwich I had a Famous Daves in  Minneapolis yesterday. It
was also, according to my wife, the best  butt of the three I've made
so far.  I could taste a slight hint of lime in the bark, but I do not
think I  would have guessed that is what it was if I did not know I had
used  the Kool-Aid. I will try it again.  Dave Johnson  p.s. After
eating my wife actually looked at David Klose's catalogue.  She may be
weakening. Posted to bbq-digest by Dave Johnson
<davejohn@prairie.lakes.com> on Mar 07, 1998

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