Smoked Pork Butt With Sweet And Smoky Bbq Sauce And Brussels Sprouts With Thai Chili Vinaigrette Recipes

SMOKED PORK BUTT WITH SWEET AND SMOKY BBQ SAUCE AND BRUSSELS SPROUTS WITH THAI CHILI VINAIGRETTE

Steps:

• For the smoked pork butt: Trim some of the fat off of the pork butt and expose about a quarter of the meat. Stir together the cayenne, 2 cups salt and 2 cups pepper and rub the pork butt all over with the spice mix. Let sit at room temperature, 1 hour.
• Meanwhile, prepare a smoker for cooking at 225 degrees F. Place the pork butt in the smoker and smoke, adding wood chunks as necessary and maintaining a temperature of 225 degrees F, until an instant-read thermometer inserted into the pork registers 165 degrees F, about 9 hours. Remove the pork and shred off the meat. (Yield: 10 to 12 servings)
• For the Brussels sprouts: Fill a large pot with canola oil and bring to 350 degrees F over medium-high heat. Line a baking sheet with paper towels. Fry a quarter of the Brussels sprouts until caramelized, 2 to 3 minutes, then transfer to the lined baking sheet for 30 seconds. Transfer to a stainless steel bowl and toss with a quarter of the Thai vinaigrette, a quarter of the cilantro and a quarter of the sesame seeds. Bring the oil back to 350 degrees F and repeat with the remaining ingredients in the same manner.
• Put the Brussels sprouts into a bowl and garnish with lime wedges and some toasted sesame seeds. Serve with some Smoked Pork Butt and Sweet and Smoky BBQ Sauce. Reserve the remaining
• In a large bowl combine the brown sugar, bourbon smoked paprika, cayenne pepper, garlic powder, onion powder, 12 tablespoons salt and 1 teaspoon black pepper. Whisk them together very well, making sure there are no lumps.
• In a separate bowl, combine the tomato sauce, ketchup, tomato paste, honey, molasses, Worcestershire sauce, cola, vinegar, browning and seasoning sauce and liquid smoke. Whisk together until well combined.
• Pour the wet ingredients into the dry spices and whisk vigorously until combined. Pass through a strainer to get any lumps out.
• Place the fish sauce, sugar, lime juice, vinegar, ginger, garlic, lime leaf and chiles in a blender and blend until smooth. Transfer to a stainless steel bowl and whisk in the lime zest and sambal oelek. Set aside.

SIMPLE SMOKED PORK BUTT

Steps:

• Cut a few slashes in a crosshatch pattern across the fat cap of the pork butt. Rub mustard on top. Massage BBQ rub into the meat, getting it into the cuts. Wrap with plastic wrap and refrigerate, 8 hours to overnight.
• Preheat a smoker to 250 degrees F (120 degrees C). Add wood chips according to manufacturer's instructions.
• Place pork butt on rack, with a drip pan underneath to minimize the mess. Smoke until internal temperature of meat reaches 200 to 203 degrees F (93 to 95 degrees C), 10 to 16 hours, depending on size of pork butt and outside temperature.
• Remove pork butt from smoker, wrap in foil, and let rest for 1 hour. Remove bone and shred pork.

SMOKED PORK BUTT

Steps:

• If desired, soak the pork butt in a brine solution for at least 4 hours or overnight. There's a recipe for a brine on this site titled 'Basic Brine for Smoking Meat'. You should do this covered and in the refrigerator.
• Preheat an outdoor smoker for 200 to 225 degrees F (95 to 110 degrees C).
• In a small bowl, combine the brown sugar, chili powder and any additional seasonings to your taste. Apply this liberally to the meat and rub it in with your fingers. Place a roasting rack in a drip pan and lay the meat on the rack.
• Smoke at 200 to 225 degrees F (95 to 110 degrees C) for 6 to 18 hours, or until internal pork temperature reaches 145 degrees F (63 degrees C).