- Recipe courtesy Alton Brown
- Show: Good Eats
- Episode: Q
modified at ratwerks for the Big Green Egg
- Pig:
- 6 lb Boston butt
- Brine:
- 8 oz or 3/4 cup molasses
- 8 oz pickling salt (Alton sez 12)
- 2 qt water
- Rub:
- 1 tsp whole cumin seed
- 1 tsp whole fennel seed
- 1 tsp whole coriander
- 1 tbs chili powder
- 1 tbs dried onion (minced, chopped or powdered)
- 1 tbs Hungarian paprika
Combine molasses, pickling salt, and water in 6 quart Lexan. Add pork making sure it is completely submerged in brine, cover, and let sit in refrigerator for a minimum of 8 hours. 12 hours is ideal.
Mix up a bunch of rub. Grind fine 2 teaspoons for each pound of pork just before rubbing.
Light the Egg, heat to 210 F.
Remove pork from brine and pat dry. Sift the rub evenly over the pork and rub in, making sure as much of the rub as possible adheres. More rub will adhere to the pork if you are wearing vinyl gloves. Put the rubbed pork on a roasting rack in a roasting pan.
Add some wet smokewood to the Egg (pecan or hickory seem nice.) Put pork in the Egg and cook for 10 to 12 hours at 210 F. Add wet smokewood from time to time. Pork is done when it reaches an internal temp of 184 F. Put pork in mixing bowl, cover with foil, let rest at least 1 hour. Refrigerate if left overnight.
Pull the pork apart with your hands (if you need forks you did not smoke it long enough.) Heat and serve with white buns, coleslaw and beer.