Sharp as a Marble - Planning on my eventual arrest this weekend

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Planning on my eventual arrest this weekend

Recipes

So, tomorrow I am going to, for the first time, smoke a Boston Butt.

I fully expect the BBQ Police to arrest me for some form of blasphemy being that I think BBQ folk are more passionate about their particular method of cooking than we are about 1911’s and Glocks.

I picked up a 4 pound butt yesterday. Starting small. Going to brine it in a salt, molasses, and water brine overnight. Then going to smoke it in an electric, bullet smoker over hickory chips for around 8 hours. Going to skip the rub for the first time to focus on tenderness rather than some particular special flavoring. Besides, I have some homemade BBQ sauce I’m dying to slather over it.

Hopefully I can make bail.

posted @ 6/17/2011 2:03:23 PM

Comments

LC Scotty says:

on 6/17/2011 2:50:19 PM

Nonononononogoddamnitno! Please don't brine it unless you want it to taste just like ham. Nothing wrong with ham, mind you it's all piggy goodness, but it ain't Q.

Any decent butt/picnic cut will have plenty of fat to keep it from drying out so there really is no upside to brining.

Yeah, hell has frozen over as a yankee from Buffalo is giving Q advice to a southern boy-god help us all...

Gregory Morris says:

on 6/17/2011 2:56:53 PM

No, see, you're doing it all wrong... you use 5 parts gin and 1 part vermouth, shaken over ice... oh, wait.

Dixie says:

on 6/17/2011 2:57:52 PM

I gotta disagree with you about the brine, Scotty. All the brine does is make it oh so juicy. Good luck Robb. May the grilling gods be with you.

Unix-Jedi says:

on 6/17/2011 3:03:46 PM

YER UNDER CIIIIIITIZENS ARRREST, MISTAH!

Robert says:

on 6/17/2011 3:09:38 PM

A good rub contributes to forming a flavorful crust around the outside of the meat, which tends to preserve moisture. Also this highly flavorful crust area is known as "outside brown" to Carolinians, and prized by aficionados. The meat from further inside the shoulder, while tender and moist, has less flavor than "outside brown."

That Guy says:

on 6/17/2011 4:35:59 PM

You are in the clear. My wife just told me she wanted to make pulled pork.
"You need me to fire up the smoker?"
"No, I'm using the crock pot"

I had to go silently weep elsewhere.

Gregory Markle says:

on 6/17/2011 5:03:50 PM

Screw the pedants and smoke away! I've committed an endless list of heresies over the years which never overshadowed the one holy truth: if you do some reading and a have a halfway decent command of a spice rack, you're off on a magnificent adventure.

If you start searching for the One True Method of Q...you're cheating yourself of the opportunity to find what YOU like.

Sean Caranna says:

on 6/17/2011 6:02:37 PM

Robbbb... Nooooo... Dry Rub!

Greg says:

on 6/18/2011 8:24:48 AM

I'm not likely to criticize anyone's technique. I follow Alton Brown's method...a brown-sugar based dry rub, then a long slow trip in...the OVEN!!!! Gasp..the horror!

I have found a foil wrapped 'picnic' cut, at 250 degrees for 5-6 hours makes some tasty pulled pork.

Not traditional Q...but the end justify the means.

cryptical says:

on 6/18/2011 9:08:08 AM

I personally wouldn't brine it, but that's me. I think 8 hours is way more than enough time, you should be cooking to a temperature. 195 to 205 or so ought to do it, without the brine it should take about 5 hours give or take. Give yourself some wiggle room, if it's done early you can toss it in some foil wrap in a towel and put in a cooler.

The nice thing about BBQ is that it's hard to screw it up. Well, I'm judging a KCBS contest today and I'm sure I'll get plenty of examples that'll prove me wrong,,, :/

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