Vaunted Vinegar Sauce
2 cups cider vinegar
2 Tbsp packed brown sugar
1 tsp fresh ground pepper
1 tsp red pepper flakes or cayenne pepper
Stir to dissolve sugar. Serve room temp or chilled. Keeps indefinitely.
1 5-7 lb. boneless
butt roast Boston
6-8 quart pan – can also use small ice chest
12 oz pickling salt (easier to dissolve in cold water)
8 oz (by weight – about ¾ cup) molasses
2 quarts cold water (bottled if not in
J) Cache Valley
Rub – apply right before putting in smoker/oven:
1 tsp coriander seed
1 tsp cumin seed
1 tsp fennel seed
1 Tbsp paprika
1 Tbsp Onion powder
1 Tbsp garlic powder
Combine molasses, pickling salt, and water in 6 quart Lexan. Add
Place cumin seed, fennel seed, and coriander in food grinder and grind fine. Transfer to a small mixing bowl and stir in garlic powder, onion powder, and paprika.
Place butt in smoker and cook for 8to12 hours, maintaining a temperature below 250 degrees. Use meat thermometer and cook meat to 190 – 200 degrees. Use fork to check for doneness. Meat is done when it falls apart easily when pulling with a fork. Once done, remove from pot and set aside to rest for at least 30m to 1 hour. (best an hour or its really hot still.) Pull meat apart with 2 forks and serve.