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


Registered: 07/28/10
Posts: 13547
Loc: Tennessee

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


Registered: 09/12/07
Posts: 5211
Loc: In a river hopefully!

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


Registered: 11/06/09
Posts: 9856
Loc: Memphis

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


Registered: 09/12/07
Posts: 5211
Loc: In a river hopefully!

Offline
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!!

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#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: 18625
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!!
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Patriotism is not short, frenzied outbursts of emotion, but the tranquil and steady dedication of a lifetime.

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


Registered: 11/06/09
Posts: 9856
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.
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Everything important in life was learned from Mary Jo Kopechne.

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


Registered: 11/06/09
Posts: 9856
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.

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


Registered: 12/07/08
Posts: 1883
Loc: Tn,Knox

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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.
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