Tndeer Logo

Page all of 2 12>
Topic Options
#3328293 - 08/19/13 06:10 PM Boston Butt marinade ideas
7mm08
10 Point


Registered: 09/12/07
Posts: 4940
Loc: In a river hopefully!

content Online
picked up a 6# butt just to try out. I have never smoked one but going to try. Anybody got any good marinade ideas. I was going to do a coffee rub I think but the marinade is up in the air.
_________________________
I hunt and fish not for the thrill of the kill, but for the thrill of the grill!!

Top
#3328299 - 08/19/13 06:16 PM Re: Boston Butt marinade ideas [Re: 7mm08]
Kimber45 Moderator
Peace Maker
16 Point


Registered: 07/10/08
Posts: 17776
Loc: Close to Jackson, TN

Offline
Coffee rub - slit finger size holes a few inches deep and fill with pure salt. That's always been good for me.

Just can't hardly beat it \:\)
_________________________
Patriotism is not short, frenzied outbursts of emotion, but the tranquil and steady dedication of a lifetime.

Top
#3328337 - 08/19/13 06:43 PM Re: Boston Butt marinade ideas [Re: Kimber45]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12643
Loc: Tennessee

Offline
So long as you don't break the injection needle out, you are cool with me \:\)

The coffee marinades are good. The most important thing is to focus on the smoking process because that is what will make it or break it. Marinades and sauces are purely secondary.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

Top
#3328342 - 08/19/13 06:47 PM Re: Boston Butt marinade ideas [Re: Poser]
mike243
16 Point


Registered: 09/06/06
Posts: 11613
Loc: east tn

Offline
Yea what Poser said,a good dry rub & getting the smoke & heat make the meat,sauces should be offered on the side after its smoked,any good dry rub will help,
_________________________
prayers sent for our friends in need every day

Top
#3328420 - 08/19/13 07:46 PM Re: Boston Butt marinade ideas [Re: mike243]
7mm08
10 Point


Registered: 09/12/07
Posts: 4940
Loc: In a river hopefully!

content Online
smoking with apple juice and apple wood....220 degrees on the fire, 160-180 internal(1 1/2 hours per pound).

Thanks.
_________________________
I hunt and fish not for the thrill of the kill, but for the thrill of the grill!!

Top
#3328500 - 08/19/13 08:42 PM Re: Boston Butt marinade ideas [Re: 7mm08]
Dodge Man
12 Point


Registered: 10/15/03
Posts: 6211
Loc: Dyersburg, TN

Offline
I have done a few with a brine of brown sugar,salt, onion, garlic and bay leaves. They were good but I really like them with just a dry rub.
_________________________
Come visit Mississippi Flyway Waterfowlers "Where Kids Talk Fowl" @

http://www.talkinfowl.com/



Top
#3328547 - 08/19/13 09:08 PM Re: Boston Butt marinade ideas [Re: Dodge Man]
7mm08
10 Point


Registered: 09/12/07
Posts: 4940
Loc: In a river hopefully!

content Online
Experimenting for the fall.

Thanks again. Will let you know
_________________________
I hunt and fish not for the thrill of the kill, but for the thrill of the grill!!

Top
#3328627 - 08/19/13 10:13 PM Re: Boston Butt marinade ideas [Re: 7mm08]
bigbamafan69
Button


Registered: 12/21/11
Posts: 10
Loc: Alabama

Offline
 Originally Posted By: 7mm08
smoking with apple juice and apple wood....220 degrees on the fire, 160-180 internal(1 1/2 hours per pound).

Thanks.


At that internal temp, you'll have to slice it. You'll need it at 190+ to pull it. I pull mine from the smoker at 190ish and let it rest covered for 2 hrs before I pull it.

Back to the original question. A heavy dose of kosher salt and pepper makes a fine butt. If you want to get a little fancier, rub it down w/reg mustard lightly and use/create a nice rub and let it sit overnight before you smoke it. Hold your temp between 220-250 till it hits 190.

Top
#3328679 - 08/20/13 12:09 AM Re: Boston Butt marinade ideas [Re: 7mm08]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9506
Loc: Memphis

Offline
Don't marinade it at all. Rub it down with a mix of honey, dijon mustard, & soy sauce. LIBERALLY sprinkle your rub on there, and wrap it overnight in the fridge. There's enough moisture in that butt to cook on its own.
_________________________
Everything important in life was learned from Mary Jo Kopechne.

Top
#3328892 - 08/20/13 08:27 AM Re: Boston Butt marinade ideas [Re: TAFKAP]
huntinkev
8 Point


Registered: 11/23/06
Posts: 1460
Loc: East Tenn

Offline
I don't marinade at all. I will rub it down with my dry rub and let it sit overnight. I will spritz the butt with an apple cider based solution before wrapping in foil about half way through.

Edited by huntinkev (08/20/13 08:28 AM)

Top
#3328917 - 08/20/13 08:45 AM Re: Boston Butt marinade ideas [Re: huntinkev]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12643
Loc: Tennessee

Offline
I agree with the others, a rub is the way to go. FYI, don't actually "rub" the rub into the meat. Just sprinkle it on top. Rubbing it in is a common mistake.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

Top
#3329855 - 08/20/13 09:26 PM Re: Boston Butt marinade ideas [Re: huntinkev]
7mm08
10 Point


Registered: 09/12/07
Posts: 4940
Loc: In a river hopefully!

content Online
Ok....All great ideas. Will try these above recipes. This was an experiment since I have never done one.

Marinade of
Honey a little
Bourbon about 1/4 cup
Dark beer about a cup
1/2 cup olive oil
1/4 cup squeezed lemon juice
4 crushed cloves garlic
1 1/2 tsp sea salt
1 tsp black pepper
3 bay leaves
1 tsp dry mustard
1 tsp basil
1/3 cup brown sugar

Let it sit overnight in plastic bags

Let it sit to room temp for an hour today, with Tony Chachere's Creole seasoning as a dry rub.

fat side down and cooked it 6 1/2 hours at 215 degrees . Smoked with Apple chips and apple juice in a pan under the butt to keep the humidity up. Core temp at the end 180. Wrapped now in foil for another hour but a few slices were outstanding. Neighborhood kid smelled the smoke and came over just now begging for some tomorrow for a sandwich!!!

Thanks for all the advice and I can take hints or criticism as well. PS...no needles used today. Just for Poser!

Will take it to 190 next time and will try just the rub, no marinade.



Edited by 7mm08 (08/21/13 04:41 AM)
_________________________
I hunt and fish not for the thrill of the kill, but for the thrill of the grill!!

Top
#3329993 - 08/21/13 12:13 AM Re: Boston Butt marinade ideas [Re: 7mm08]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9506
Loc: Memphis

Offline
Looks very nice!

I've had a bourbon marinated shoulder before, and it's all I could taste. But my neighbor kept bragging about how much he used....probably overdid it. If it were my marinade, I'd drink the bourbon and soak the meat in beer \:D

Other than that, looks like a success! Why fat-side down?
_________________________
Everything important in life was learned from Mary Jo Kopechne.

Top
#3330023 - 08/21/13 04:40 AM Re: Boston Butt marinade ideas [Re: TAFKAP]
7mm08
10 Point


Registered: 09/12/07
Posts: 4940
Loc: In a river hopefully!

content Online
Re: fat pad down.... Don't know. Is it supposed to be up on the top?

I honestly couldn't taste the bourbon in the finished product.
_________________________
I hunt and fish not for the thrill of the kill, but for the thrill of the grill!!

Top
#3330332 - 08/21/13 09:55 AM Re: Boston Butt marinade ideas [Re: 7mm08]
Kimber45 Moderator
Peace Maker
16 Point


Registered: 07/10/08
Posts: 17776
Loc: Close to Jackson, TN

Offline
 Originally Posted By: 7mm08
Ok....All great ideas. Will try these above recipes. This was an experiment since I have never done one.

Marinade of
Honey a little
Bourbon about 1/4 cup
Dark beer about a cup
1/2 cup olive oil
1/4 cup squeezed lemon juice
4 crushed cloves garlic
1 1/2 tsp sea salt
1 tsp black pepper
3 bay leaves
1 tsp dry mustard
1 tsp basil
1/3 cup brown sugar

Let it sit overnight in plastic bags

Let it sit to room temp for an hour today, with Tony Chachere's Creole seasoning as a dry rub.

fat side down and cooked it 6 1/2 hours at 215 degrees . Smoked with Apple chips and apple juice in a pan under the butt to keep the humidity up. Core temp at the end 180. Wrapped now in foil for another hour but a few slices were outstanding. Neighborhood kid smelled the smoke and came over just now begging for some tomorrow for a sandwich!!!

Thanks for all the advice and I can take hints or criticism as well. PS...no needles used today. Just for Poser!

Will take it to 190 next time and will try just the rub, no marinade.



That looks GREAT Phil!!
_________________________
Patriotism is not short, frenzied outbursts of emotion, but the tranquil and steady dedication of a lifetime.

Top
#3330410 - 08/21/13 10:45 AM Re: Boston Butt marinade ideas [Re: 7mm08]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9506
Loc: Memphis

Offline
 Originally Posted By: 7mm08
Re: fat pad down.... Don't know. Is it supposed to be up on the top?

I honestly couldn't taste the bourbon in the finished product.


Yes....the theory is that the skin keeps the moisture from evaporating out the top of the meat. Also, the fat will melt down through the meat, rather than dripping off the bottom.
_________________________
Everything important in life was learned from Mary Jo Kopechne.

Top
#3330412 - 08/21/13 10:46 AM Re: Boston Butt marinade ideas [Re: TAFKAP]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9506
Loc: Memphis

Offline
And about the bourbon, I think my buddy was half drunk and poured a good part of the bottle into his marinade. I like bourbon, and I like pork......but bourbon flavored pork didn't quite do it for me.
_________________________
Everything important in life was learned from Mary Jo Kopechne.

Top
#3330454 - 08/21/13 11:27 AM Re: Boston Butt marinade ideas [Re: huntinkev]
TrailWatcher
8 Point


Registered: 12/07/08
Posts: 1844
Loc: Tn,Knox

Offline
x2
 Originally Posted By: huntinkev
I don't marinade at all. I will rub it down with my dry rub and let it sit overnight. I will spritz the butt with an apple cider based solution before wrapping in foil about half way through.
_________________________
http://www.qualitypoolsknox.com

Top
Page all of 2 12>


Moderator:  Bobby G, RUGER, Unicam, gtk, CBU93, stretch, Kimber45, Crappie Luck, Mrs.Unicam 
Hop to:
Top Posters
4105129
RUGER
86585
Deer Assassin
64969
BSK
60789
Crappie Luck
51376
spitndrum
Newest Members
mikescooterhester, PinkCamo, shaneb, Mr.Squirrel, Tadtad2!
13172 Registered Users
Who's Online
90 registered (REM7, DaveB, catm1, Dbllunger, Recoil, beachguy, 13 invisible) and 157 anonymous users online.
Forum Stats
13172 Members
42 Forums
90780 Topics
1060138 Posts

Max Online: 788 @ 11/11/13 08:06 PM
Moon Phase
CURRENT MOON
August
Su M Tu W Th F Sa
1 2
3 4 5 6 7 8 9
10 11 12 13 14 15 16
17 18 19 20 21 22 23
24 25 26 27 28 29 30
31
Forum Donations
The TnDeer.Com Deer Talk Forum is for Tennessee Deer Hunters by Tennessee Deer Hunters. If you enjoy using our Talk Forum and would like to contribute to help in it's up-keep. Just submit your contribution by clicking on the DONATE button below and paying with PayPal or a major credit card. Any amount is much appreciated. Thanks for your support!

TN Burn Safe

Generated in 0.266 seconds in which 0.013 seconds were spent on a total of 14 queries. Zlib compression enabled.