Posted: 9/1/2012 7:41:36 AM EDT
Whipped this up after family and friends insulted the state food of the Homeland(Texas smoked brisket)
Start with a 4lb Boston butt or similar cut of pig Step 1: The Brine 1/2 Cup Brown Sugar 1/2 Cup Kosher salt 2 Tablespoons Dillo Dust 2 shots Sailor Jerry's Spiced Rum(no exceptions) Enough water to completely cover the meat Mix thoroughly, drop in meat, cover tightly and refrigerate 6-8 hours max(any longer and the pork wont pull) Step 2: Remove from brine and dry rub completely with dillo dust Smoke 6-8 hours at 190-210 degrees Fahrenheit Result: delicious |
|
Quoted:
There's a Dillo in your meat shadow. 
http://i527.photobucket.com/albums/cc351/photo233/20120826_152610-dillo.jpg LoL - good eye! |