Pulled butt & briskit

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• March 24, 2006 at 10:23 am #7691
  Anonymous

  Inactive

  I see y’all aint got too many BBQ recipies so here’s one used at BBQ <br />
  competitions &amp; cookoffs<br />
  Get a 8 to 10lb bone in pork butt &amp; a untrimmed brisket flat with fat<br />
  DO NOT GET A TRIMMED BRISKET the fat will bast it while it cooks<br />
  rub the BUTT ONLY with yellow mustard (trust me) &amp; make a dry rub<br />
  this rub recipe is for about 10 butts &amp; is good on ribs too<br />
  <br />
  For the dry rub:<br />
  2 tablespoons sweet paprika<br />
  2 tablespoons celery seed<br />
  2 tablespoons cracked black pepper<br />
  2 tablespoons ground cumin<br />
  2 tablespoons brown sugar<br />
  1 tablespoon dried oregano<br />
  1 tablespoon ground cayenne pepper<br />
  2 teaspoons sage<br />
  2 Bay leaves, crumbled<br />
  1 tablespoon dry mustard<br />
  Now pat the rub into the butt &amp; briskit <br />
  Fire up the smoker or pit to 225 to 250 deg &amp; hold that temp during cooking you need to use indirect heat <br />
  I use an offset type cooker &amp; use lump charcoal <br />
  You will also add hickory chunks as needed during cooking<br />
  Place the briskit fat side up &amp; put the butt on the grill to<br />
  Now make a moppin sauce<br />
  <br />
  For the Sauce:<br />
  2 cups apple cider<br />
  12 oz beer<br />
  1/4 cup dry rub<br />
  OK now the hard part you want to cook both to a internal temp of <br />
  195 deg this can take 13 to 16 hours so try not to git too drunk. <br />
  Every time you add wood mop your meats with the sauce <br />
  the briskit will get done 1st, when its done wrap it with foil &amp;<br />
  place it in an ice chest WITHOUT ICE for 30 min. do the same with<br />
  the butt (internal temp will rise a bit during the rest )<br />
  If the bisket doesn’t fall apart slice it thin across the grain<br />
  when the butt is cool enough to handle pull it into peices <br />
  serve both with your favorite BBQ sauce on the side &amp; beer[/img]

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