Project Ideas

Smoked Pork butt
directions:
One 5-pound pork butt
Sweet & Spicy Pork Rub (page 14)
hickory wood chips, soaked for 1 hour in water
INGREDIENTS:
Place the pork butt on a rimmed sheet tray. Rub the Sweet & Spicy Pork Rub
all over the pork butt. Cover with plastic wrap and let marinate for at least 1
hour at room temperature or up to overnight in the fridge. Let come to room
temperature before smoking.
1
Place the soaked hickory chips into the chip box, or make a pouch with tin
foil for the chips, then place pouch directly over the coals.
2
Preheat the grill to 225-250°F with the top air flow vent closed and the
bottom air flow vent set between 1-2.
3
Place the boston butt fat side up in a large disposable aluminum pan and
place in the center of the grate and close the grill. Check the grill every hour
to make sure the grill maintains a temperature between 225-250°F and add
additional wood chips as needed.
4
Smoke the boston butt until an instant-read thermometer inserted in the
center of the meat reads between 185-195°F, about 8 hours.
5
Transfer meat to a cutting board to rest about 10 minutes. Shred and serve.
6
Serves 8
Jamie’s smoked brisket
directions:
(1) 5-6 lb brisket, trimmed but left with a layer of fat about 1/4 inch thick
6 tbsp Deen Bros No Bull Steak Rub
6 tbsp Deen Bros Sweet Poppin’ Chipotle
INGREDIENTS:
1 1/2 tsp onion powder
6 cups soaked hickory chips
Place the soaked hickory chips into the chip box, or make a pouch with tin
foil for the chips, then place pouch directly over the coals.
Preheat the grill to 255-300°F with the top air flow vent set at 1 and the
bottom air flow vent set at 5.
In a small bowl, mix together the No Bull Steak Rub, Sweet Poppin’
Chipotle, and onion powder. Rub on all sides of the brisket.
1
2
3
Place the brisket fat side up in a large disposable aluminum pan and place in
the center of the grate and close the grill.
4
Slow grill the brisket until tender and an instant-read thermometer inserted in
the center of the meat reads between 195-200°F, about 6 hours.
5
Transfer the brisket to a cutting board to rest about 10 minutes. Slice the
brisket across the grain and serve.
6
Serves 12