Smoked Pork Butt
Posted: Mon Jan 25, 2010 2:46 am
Alrighty, then. Here we go with smoking some dead mammal flesh.
First, I started out with a seven pound pork butt. I bought it at a Mexican market, so I decided it should marinade in what else but a Mexican beer! Actually, it’s a Belgian beer with Mexican additives. I was looking at it and the ingredients sounded like the makings for the perfect marinade, so I went for it. I know it hardly qualifies as food stamp gourmet, as beer cannot be purchased with food stamps. The pork butt, however, was quite cheap, so I think it still counts!
It soaked all day and all night, zipped up tight in a zip-lock bag and refrigerated. I got up at 5:15 this morning and lit my fire. I threw on some John Henry’s apple jerked chicken rub (I know, but I love the stuff)
I put a couple nice sized hunks of hickory on there as the coals were still heating up and then put the meat on. I was getting some good smoke, as you can see.
I’m using a Big Green Egg with the plate setter for indirect cooking. This thing is 1.5â€
First, I started out with a seven pound pork butt. I bought it at a Mexican market, so I decided it should marinade in what else but a Mexican beer! Actually, it’s a Belgian beer with Mexican additives. I was looking at it and the ingredients sounded like the makings for the perfect marinade, so I went for it. I know it hardly qualifies as food stamp gourmet, as beer cannot be purchased with food stamps. The pork butt, however, was quite cheap, so I think it still counts!
It soaked all day and all night, zipped up tight in a zip-lock bag and refrigerated. I got up at 5:15 this morning and lit my fire. I threw on some John Henry’s apple jerked chicken rub (I know, but I love the stuff)
I put a couple nice sized hunks of hickory on there as the coals were still heating up and then put the meat on. I was getting some good smoke, as you can see.
I’m using a Big Green Egg with the plate setter for indirect cooking. This thing is 1.5â€
