I’m a queen, married to the king of meats… grillin’ and smokin’ up tender, juicy pork or beef, and it’s a fine kingdom.
Smoked boston Butt ~
~ Skirt in the Kitchen ~
Cover entire meat with olive oil. Evenly coat into every nook and cranny, rubbing to massage in well the seasonings– garlic powder, onion powder, smoked paprika, chipotle chile powder, coarse black pepper, pork applewood rub, ground ancho pepper, ground cayenne pepper. Sprinkle red balsamic vinegar over and around meat, being careful not to wash off seasonings.
Mix a generous amount of stone ground mustard with prepared horseradish– lather well, all of it, the entire circumference of meat. Place in a large bowl or pot, cover, put back in the refrigerator to marinate flavors of seasonings for 24 hours or overnight. Always bring meat to room temperature before cooking.
Place the wood chunks on top of the coals that line the outer portion of the grill. We used peach-wood chips… Choose from fruit trees when smoking meats, even though other trees are acceptable; but for smoking, fruit trees are exceptionally best for use. Take your time and allow practically all day (a work day’s hours) for that tender, long-cooked smoke on the grill flavors to seep through the different seasonings chosen for your smoked meat.
Let the meat rest before cutting into, to seal in juices.
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