We made a rub containing salt, pepper, cumin, cayenne pepper, and paprika.
We used an old charcoal smoker and a digital thermometer.
For dessert - cut up fresh peaches and wild blackberries macerated with a thimbleful of Luxardo.
Monday, July 12, 2010
Smoked Boston Butt
A couple of weeks ago we purchased a 4 pound Boston butt from Ault's Family Farm at the SOJ Market. We thawed it out and decided to smoke it.
We made a rub containing salt, pepper, cumin, cayenne pepper, and paprika.
We used an old charcoal smoker and a digital thermometer.
After about 6 hours and a temperature of about 195 degrees, we were ready to consume.
We drank a 2007 Federalist Zinfandel from Dry Creek Valley (purchased from The Wine Cellar).
With the delectable pork we also enjoyed roasted white potatoes.
For dessert - cut up fresh peaches and wild blackberries macerated with a thimbleful of Luxardo.
We made a rub containing salt, pepper, cumin, cayenne pepper, and paprika.
We used an old charcoal smoker and a digital thermometer.
For dessert - cut up fresh peaches and wild blackberries macerated with a thimbleful of Luxardo.
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