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We had to run up to Peoria this evening for a 6:30pm birthday party,
and since they were just having sandwiches and stuff, I took a 6lb
bone in boston butt and rubbed some seasoned salt on all sides, and
by hand slapped liberal amounts of barbeque sauce on all six sides,
(hunts original this time, because it was on sale), and then
sprinkled onion salt evenly on all 6 sides, and put it on the weber
over in-direct heat(charcoal on the sides) at 5:00 pm, with a 6 oz
tuna can filled with water placed on the grill over each pile of
charcoal, and went to party. I sure thought it would be dry and over
cooked, because I normally like my beef med rare and my pork barely
done( I have done this recipe before but cooked for 1 1/4 hours ),
but the pork was extremely succulent and moist when we returned home
at 10:00pm. The coals were about gone, but the meat was still hot.
The outer layer of sauce was charred but still sweet, and slices
required no extra salt IMO. My daughter and grandkids thought it was
some of the best meat they ever tasted.
Have a great weekend!
steve
--- In realtraders@xxxx, "Michael Ferguson" <wl7bdn@xxxx> wrote:
> While on the subject, if not the topic, here is one Juneau fish
smokers
> secret brine recipe:
>
> In 5 gallons of water dissolve 2#s noniodized salt and 3#s sugar.
> Cut fish or meat into chunks and soak over night, or for a week,
depending.
> Service.
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