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Brined Boston Butt.....

post #1 of 3
Thread Starter 

I did Jeff's Brine recipe on a 12 lbs Boston Butt this weekend.  It turned out awesome.

 

 Put this butt in a 2.5 gallon Ziplock bag.

 

 Needed to add some more charcoal around the 3.5 hour mark

 

 After 12 hours this puppy was ready!!!!

 

 A big chunk fell off when I was transferring it to be wrapped.

 

 

The butt ended up incredibly juicy!  I loved that brine recipe.

 

For my sides, I went with a Grilled Potato Salad with a Bacon and Blue Cheese dressing.


Ingredients

  • 3 pounds baby red potatoes, cut in half
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 1 cup mayonnaise
  • 1/4 cup chopped fresh parsley
  • 1/4 cup white balsamic vinegar*
  • 2 teaspoons sugar
  • 2 teaspoons Dijon mustard
  • 1 cup thinly sliced red onion
  • 4 ounces crumbled blue cheese
  • 6 bacon slices, cooked and crumbled

Preparation

  1. 1. Preheat grill to 350° to 400° (medium-high) heat. Place potatoes in a single layer in center of a large piece of heavy-duty aluminum foil. Drizzle with olive oil; sprinkle with salt and pepper. Bring up foil sides over potatoes; double fold top and side edges to seal, making 1 large packet.
  2. 2. Grill potatoes, in foil packet, covered with grill lid, 15 minutes on each side. Remove packet from grill. Carefully open packet, using tongs, and let potatoes cool 5 minutes.
  3. 3. Whisk together mayonnaise and next 4 ingredients in a large bowl; add potatoes, tossing gently to coat. Stir in onion, blue cheese, and bacon.

*Balsamic vinegar may be substituted but will darken the color of the dressing.

 

 

I also did a Penaut Coleslaw.  This was the ultimate complement to this sweetness of the Apple juice BBQ sauce.  The sweetness was balance by the spicy of this coleslaw.


Ingredients:

 

        1/2 cup chopped fresh cilantro

  • 1/4 cup chopped green onions
  • 3 tablespoons white vinegar
  • 1 tablespoon sesame oil
  • 2 tablespoons mayonnaise
  • 1 teaspoon sugar
  • 1 teaspoon grated fresh ginger
  • 2 teaspoons wasabi paste
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 (16-oz.) package shredded coleslaw mix
  • 3/4 cup lightly salted peanuts

Preparation

1. Whisk together first 10 ingredients in a large bowl; add coleslaw mix, stirring to coat. Cover and chill 1 hour; stir in peanuts just before serving.

post #2 of 3

It looks GREAT! Very nice bark. The sides sound very tasty.

Happy smoken.

David

post #3 of 3

Beautiful looking smoke and interesting slaw recipe I'll have to try. Thx for a very detailed post.....Willie

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