Blackberry Maker's Butt

[Brisket Lover]

So I decided to do the recipe that was posted the other day

the link to the blog with the recipe  ---> http://www.biteandbooze.com/2010/12/blackberry-bourbon-bone-in-boston-butt.html

I could have cut this recipe in 1/2 because I had a lot left over, granted my butt was only 8 pounds and some change.  

Differences in the recipe from the link are as follows: I used Makers, 10 oz of honey cuz thats all I had, 1/2 cup brown sugar again cuz that is what I had, 1/2 cup white sugar, tablespoon of molasses, 10oz jar of blackberry seedless jam from the store.  I blended it all together in the  magic bullet.  

The stuff



All juiced up and rubbed down,  note for next time.  The juice likes to come out of holes in the butt and spray everything including the laptop and myself.



My setup, PID is set at 230 with 4 hours of Pecan



I added what was left of the rub to what was left of the juice and boiled it to kill the nastys.  I added some more white sugar because it needed it.  Also enjoyed some of my favorite beer.

[NePaSmoKer]

Looks great Dan

Hey better put that smoke book away before prying eyes see it......JK


Lemme know how the butt turns out.

[GusRobin]

Dan -doing the same thing but using Jack Daniels and will finish in the oven since my PID is in repair.

[Brisket Lover]

Thanks Rick,  that book was a present a few years back and it really helped me a lot back then.  Every once in a while I will pull it out just to look through it like I did tonight.   I wanted to make sure that boiling the left overs was all I needed to do to kill whatever is in the sauce before I put it away in the fridge.  I didn't find it in there but I think I remember that was it.

GR-I do the same thing.  Since my smoker is in the garage and I normally smoke over night I put it in the oven after the smoke for safety and peace of mind.  This allows me to eat it for lunch/dinner the next day and still sleep in.  Let us know how yours turns out too.

[Brisket Lover]

I just realized I put this in the wrong section.  Sorry, if anyone can move it feel free too.

Butt is at 150 and just moved to the oven.  Have a good night everyone!

[Brisket Lover]

Just about time to FTC, house smells wonderful.

[classicrockgriller]

Well?

I might have to give this a try.

Sure sounds GOOD!

[Brisket Lover]

I like the taste,  it has a spicy bark and a sweeter flavor inside.  It doesn't replace my favorite coffee rub, but it is one I will use every so often.

Here it is this morning getting ready to FTC



Here is my sandwich on some fresh Shiner beer bread.

[classicrockgriller]

I have some Bee Nectar Rub that sounds like it would be perfect for that recipe.

That Bark is just awesome looking.

[Brisket Lover]

I have some Bee Nectar Rub that sounds like it would be perfect for that recipe.

That Bark is just awesome looking.

That does sound like it would bee good with it. 

Next time I am going to try a stronger wood.  I don't even notice the pecan at all. Im guessing there are so many other flavors in it that it just gets lost.

[GusRobin]

Next time I am going to try a stronger wood.  I don't even notice the pecan at all. Im guessing there are so many other flavors in it that it just gets lost.

I agree - I had the same situation. A lot of flavors but didn't notice the smoke flavor. Other than that the taste was pretty good.

[SouthernSmoked]

Dang BL, looks awesome!

Nice Barq!!

[hal4uk]

Looks great, BL!

I'm going to try it too when I get a chance (using Maker's and Hickory)...

[DTAggie]

For a brisket lover you make a mean butt!

[Brisket Lover]

 ;D thanks

I had a sandwich today for lunch and it was great!