Ingredients Jump to Instructions ↓

  1. 1 medium Boston butt

  2. 1 large onion -- quartered

  3. 2 tablespoons ground coriander seed

  4. 2 tablespoons ground cumin seed

  5. 1 tablespoon oregano

  6. 3 chipotles in adobo sauce

  7. 2 bay leaves

  8. 1 can beer water to cover **PART II RUB** Dry rub the butt

  9. 5 tablespoons black pepper

  10. 5 tablespoons paprika

  11. 1 tablespoon chili powder

  12. 2 tablespoons celery salt

  13. 2 teaspoons dry mustard

  14. 1 bottle Grandma's chili powder -- (3 oz)

  15. 1 ounce pasilla chili powder -- (this is a must)

  16. 2 teaspoons cayenne pepper

Instructions Jump to Ingredients ↑

  1. Preparation : Part I. Combine Part I ingredients in pot and lightly boil for 1 to 2 hours. Save butt simmer liquid. Combine rub ingredients. Remove the butt after 1 to 2 hours cooking and dry rub it with Part II ingredients. Put butt in a Ziploc bag, in the refrigerator overnight. 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 250F for about 8 hours. It depends on whether you want to pull it or cut it--longer if you want to pull 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.


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