Title: Boston Butt
Categories: Meat
Yield: 8 Servings

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 ?)

----------------------------------DRY RUB----------------------------------
5 tb Black pepper
5 tb Paprika
1 tb Chili powder (see below)
2 tb Celery salt
2 ts Dry mustard

--------------------------------CHILI POWDER--------------------------------
1 Bottle Grandma's chili
-powder (3 oz I think)
1 oz Pasilla chili powder (this
-is a must)
2 ts Cayenne pepper

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.