Last weekend I did a butt for Memorial day. I wanted to be done earlier in the day so I cooked it overnight. I started Sat by rinsing it off good and making a marinade for it.
I inject the meat first and then stick it in to marinate for 24 hrs.
For those interested in the marinade here is the recipe;
12 oz dark beer (I prefer Michelobe amberbock but any dark beer works)
1/2 c vegetable oil
2 tbls red wine vinegar
1 tsp onion powder
1 tsp garlic salt
1/2 tsp paprika
1/2 tsp regular salt
1/2 tsp gground black pepper
1 tbls ground mustard
2 tbls granulated sugar
Heat to a simmer and allow ingredients to dissolve then let it cool. I usually double the recipe for meat over 4 lbs, after soaking it I save the marinade and use it to mop durring the last 4-5 hours of cooking.
After removing from the marinade I score the fat cap and rub down real good then let it sit for a few hours before smoking it.
Rub;
1/2 c brown sugar
1/4 cup paprika
1/4 cup garlic salt
2 tbls black pepper
2 tbls onion powder
2 tbls chilli powder
1 tbls ground sage
1 tsp ground mustard
1/2 tsp cayenne pepper
1/2 tsp ground thyme
Put it on around midnight and cooked through the night. Set a timer to get me up every hour to check fire and water. I smoked it with cherry for three hours and then charcoal only for the remainder of my cook. foiled it a 170 and took it to 200 before I took it off after 13.5 hrs Wrapped it in a towel and set it in a cooler to rest for 2 hours. It was still overr 150 when I pulled and it was great! I give about 2 lbs of it to my neighbors and they seemed to enjoy it, who knows maybe they were trying not to hurt my feelings, but they said they ate it up and really liked it.
Thanks for checking this out, happy smoking boys ang girls
I inject the meat first and then stick it in to marinate for 24 hrs.
For those interested in the marinade here is the recipe;
12 oz dark beer (I prefer Michelobe amberbock but any dark beer works)
1/2 c vegetable oil
2 tbls red wine vinegar
1 tsp onion powder
1 tsp garlic salt
1/2 tsp paprika
1/2 tsp regular salt
1/2 tsp gground black pepper
1 tbls ground mustard
2 tbls granulated sugar
Heat to a simmer and allow ingredients to dissolve then let it cool. I usually double the recipe for meat over 4 lbs, after soaking it I save the marinade and use it to mop durring the last 4-5 hours of cooking.
After removing from the marinade I score the fat cap and rub down real good then let it sit for a few hours before smoking it.
Rub;
1/2 c brown sugar
1/4 cup paprika
1/4 cup garlic salt
2 tbls black pepper
2 tbls onion powder
2 tbls chilli powder
1 tbls ground sage
1 tsp ground mustard
1/2 tsp cayenne pepper
1/2 tsp ground thyme
Put it on around midnight and cooked through the night. Set a timer to get me up every hour to check fire and water. I smoked it with cherry for three hours and then charcoal only for the remainder of my cook. foiled it a 170 and took it to 200 before I took it off after 13.5 hrs Wrapped it in a towel and set it in a cooler to rest for 2 hours. It was still overr 150 when I pulled and it was great! I give about 2 lbs of it to my neighbors and they seemed to enjoy it, who knows maybe they were trying not to hurt my feelings, but they said they ate it up and really liked it.
