bandit1
09-01-2003, 06:08 AM
:D Prepare the brine: 1 gallon water 1 cup Kosher salt or 1/2 cup table salt juice of 3 oranges juice of three limes juice of three lemons rinds from same 1 sliced white onion 1 head of garlic, crushed stems from a bunch of cilantro, chopped serranos to taste, minimum of 4 rough ground cumin and coriander 2 Tbsp each 1/4 cup chili powder or any ground chile you prefer (1/4 cup onion powder is optional) (1/4cup garlic powder is optional) Place the Butt and plenty of brine solution in a ziploc bag(s) and leave refrigerated 2 To 4 Days prior to cooking. An hour before cooking take the Butt out and thoroughly wash it down with cold water for at least 30 seconds. Smoke at 225 untill Butt temp gets to 195 Don't Forget to put plenty of Texas BBQ Rub On Just before cooking. Mmmmmmmmmmmmm So Goodddddddddddddddddddddddddddddddddddd