he rub for your smoked Boston Butt. This will store for weeks in
Smoked Boston Butt:
Soak mesquite wood chips in water for at least 30
Put Boston butt roast in crock-pot.
Fill halfway with water. Add remaining ingredients, stir and cook on low for approximately 8 hours or until very tender.
Preheat oven to 400.
Lightly grease casserole dish.
Place Boston butt in bag and soak in the Worcestershire sauce for 30 minutes to two hours.
Remove from bag and discard Worcestershire sauce.
Coat with brown sugar pressing into meat.
Place in baking dish.
Add apple juice to pan (do not pour apple juice over meat). Cover tightly and place in oven.
Turn temperature down to 200 and bake about 5 to 6 hours or until very tender.
Salt and pepper Boston Butt to taste.
Place in slow cooker. Cover with water and cook on high until meat is done and falling apart or cook on low all night.
When meat is done, preheat oven to 500\u00b0.
Remove meat from slow cooker and place in baking pan or glass baking dish.
Place meat in oven and cook until meat drips out a little bit.
Cover meat with barbecue sauce and put back in oven for about 15 or 20 minutes.
Remove from oven and serve. Delicious!
Soak your hickory chips for at least 8 hours.
lidded vessel big enough for it and the brine.
epper the butt and let sit at room temperature for at least
own on preheated pan. Bake for 20 minutes. Season top side
Cover Boston butt with salt and pepper.
Put in crock-pot with the chopped onion. Cook for 3 hours or until it falls apart with a fork. Drain well. Shred. Add barbecue sauce; reheat and serve on buns.
ith plastic wrap and refrigerate for 8-24 hours to allow
Preheat grill to 350\u00b0. Rub meat all over, lightly with salt and pepper. Sprinkle liberally with butt rub.
Place on hot grill. In one hour, turn to 300\u00b0 and cook until bone shows. In about 3 1/2 hours, 1/2 inch of bone will show.
Remove from grill.\tCool 30 minutes. Shred or slice.
Serves 10.
Sprinkle seasonings evenly over meat, and top with onions.
Place in crockpot, and cook on low for 8 hours.
ay be removed and chilled for defatting.
Depending on how
Cook hog head or Boston butt and liver until tender. Grind up and put the rest of the ingredients in a large pot.
Cook real slow for 5 to 6 hours.
Stir often.
Will stick if cooked too hot and not stirred often.
at as is reasonable from boston butt, roast, or whatever meat of
iquids come out.
Bake for 4 or 5 hours, then
Preheat grill. Combine 7 up or ginger ale, vinegar and season salt.
Place meat on grill. Rotate and baste with 7 up mixture till golden on all sides. (10 to 15 mins total).
Remove from grill and place meat in a large roasting pan. Cover and seal pan with foil.
Bake at 300 for 3 to 4 hours. When this is done, bone will pull out with no resistance.
Shread meat and enjoy on buns.
Preheat oven to 250 degrees F.
Place roast in deep roasting pan and salt and pepper to taste.
Rub entire roast with worcestershire sauce, then with Emeril's.
Southwest Seasoning.
Cover tightly with foil and bake for 7 to 8 hours.
Bone should pull out easily when done.
Cool pan drippings and skim off fat. Pour drippings into saucepan.
Place on stove on medium heat. Add corn starch mixed with cold water.
Cook until thickened. Makes great gravy.
Combine house seasoning, seasoned salt, paprika and soy.
Rub paste over roast.
Place in a ziplock bag and refrigerate 24 hours.
Place sliced onions in Pressure Cooker.
Add water and bouillon cube.
Place roast on top.
Pressure cook on high for 40 minutes.
Quick release.
Remove roast from pot.
Salt and Pepper and thicken gravy if desired.