Brine:
8 ounces or 3/4 cup molasses
12 ounces pickling salt
2 quarts bottled water
6 to 8 pound Boston butt
Rub:
1 teaspoon whole cumin seed
1 teaspoon whole fennel seed
1 teaspoon whole coriander
1 tablespoon chili powder
1 tablespoon onion powder
1 tablespoon paprika
Combine molasses, pickling salt,
and water in 6 quart Lexan. Add Boston butt making sure
it is completely submerged in brine, cover, and let sit
in refrigerator for a minimum of 8 hours. 12 hours is
ideal.
Place cumin seed, fennel seed, and coriander in food
grinder and grind fine. Transfer to a small mixing bowl
and stir in chili powder, onion powder, and paprika.
Remove Boston butt from brine and pat dry. Sift the
rub evenly over the shoulder and then pat onto the meat
making sure as much of the rub as possible adheres. More
rub will adhere to the meat if you are wearing latex
gloves during the application.
Preheat smoker to 210 degrees F. Place butt in smoker
and cook for 10 to12 hours, maintaining a temperature of
210 degrees F. Begin checking meat for doneness after 10
hours of cooking time. 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 1 hour. Pull meat apart with 2 forks
and serve as sandwich with coleslaw and dressing as
desired.
