Connor's Not So Famous...Butt Delicious...BBQ

Happy Memorial Day!

For Memorial day I am grilling a Boston Butt Roast.

Its a 5.75lb roast.  Harris Teeter runs great deals on meat during most holidays. 
I got this roast for less than $6!

Everything you need!

First the Brine.  Lots of what I have read about a Boston Butt says that you don't need a brine.  I think you ALWAYS need a brine.  It helps to break down the fats, cook the meat faster, and adds internal flavor to the meat.  For more information see this great link of Brine.

Here is the brine solution I am using
1 Gallon Water
1 Cup Kosher Salt
3/4 Cup White Sugar
1/4 Cup Black Pepper
1 T Onion Powder
1 T Garlic Salt
1/2 tsp Cayenne
1/4 tsp Marjoram
1/4 tsp Thyme
1/4 tsp Cumin

Mix all in a large pot and bring to a boil.  Move to the side and let cool.

In a large container (I use a Cooler) add 1 Gallon of water and Lots of ice
Once the contents from the stove have cooled, add to the cooler along with the Meat.

Do not add meat if the liquid in the cooler is warm.

It will start to cook the meat and that is BAD!

After 6-8 hrs or so in the brine, its time to make The Rub!

1/4 Cup Salt

1/4 Cup Light Brown Sugar

4 T Black Pepper

2 T Sugar

2 T Garlic

2 T Paprika (hot or sweet)

2 T Chili Powder

2 T Cumin

1 T Cinnamon

1 T Celery Salt

1 T White Pepper

1 T Dried Thyme (ground)

1 T Dried Oregano

Mix all in a bowl by hand

Remove the Roast from the Brine and pat dry.

Now rub both sides with the Rub.  Coat it as think as you can.

Place in a glass pan and cover with foil.  Let sit in the fridge for 8-12 hrs at 225-250 degrees.

When the temperature reaches 165 degrees, wrap the butt in foil and let cook 2 (or more hours)

I put the Butt in last night at 11:00.   I just took it off at 4:45.

Now let the butt stand for about an hour and pull with a couple of forks:

The Sauce

1 slice Bacon

1 bunch FRESH Thyme

EVOO

1 onion (diced)

2 garlic cloves

2 Cups Ketchup

1/4 Cup Brown Sugar

1/4 Cup Molasses

2 Tbls Red Wine Vinegar

1 Tbls dry mustard

1 Tbls ground Cumin

1 Tsp paprika

Black pepper to taste.

Wrap Thyme in Bacon and tie with twine.

Heat 2T EVOO and cook bacon slowly over medium heat until bacon renders fat.

Add onion and garlic and cook slowly for 5 min.

Add all other ingredients and stir

Cook over medium heat for 20min.