Page 35 - South Mississippi Living - July, 2023

3 tsp garlic powder
3 tsp onion powder
1⁄2 cup paprika
1⁄4 cup brown sugar
1 tbs white pepper
1 tbs pink Himalayan salt 1⁄2 tsp red chili flakes
1 tbs dry mustard
2 tbs white sugar
1 tbs cumin
1⁄4 tsp dry rosemary
8-10 lb Boston Butt, bone-in
3 oz yellow mustard
Pecan wood chunks or chips
(or mild wood alternate)
1 disposable aluminum pan
1 spray bottle
Charcoal
(if needed)
4 cups apple juice or apple ale
1 cup apple cider Aluminum foil
1. Place the Boston Butt on the counter for 30 minutes.
2. While the Butt is losing some of the chill, mix your dry rub together and sit it to the side.
3. Pat the meat dry with a clean kitchen rag or paper towel.
4. Cut shallow slits into the fat cap of the butt making a diamond shaped pattern.
5. Prep the smoker adding just enough charcoal to get the smok- er temperature to 225 degrees.
6. Add a drip pan under the racks, where you plan to place your Butt to cook.
7. Fill the drip pan with apple juice or ale and apple cider. Then place the racks back into the smoker.
8. Rub the butt down with yellow mustard and generously apply the butt rub all over the meat.
9. Once the smoker is regulated at 225 degrees, place the butt, fat side up, over the drip pan.
10. Close the smoker and add wood to the charcoal.
11. In a spray bottle, add apple juice or ale.
12. Depending on what type of smoker being used, check the temperature of the smoker, and spritz meat as stated below. Charcoal smoker: check and spritz Butts every 30 min-hour. Add charcoal and wood as needed. Gas smoker: check and spritz Butts every hour. Add wood chips as needed.
13. Once the butt has reached an internal temperature of 165, pull the butt and drip pan.
14. Leaving some of the drippings, place the meat into the drip pan and cover with aluminum foil.
15. Place in the oven on 225 degrees until the meat has reached 195 degrees.
16. Let rest for 30-50 minutes and serve.
8 pounds: 8-10 hours | 10 pounds: 10-12 hours
SOUTH MISSISSIPPI Living | www.smliving.net
July 2023 | 35
1 cup pink lemonade concentrate 1 cup vodka
Lemon slices
4 1/2 cups ice
3 tbs simple syrup Strawberries (optional)
Mix all the ingredients into a pitcher and serve.