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Boston Butt w/ Bourbon instead of Apple Juice?

In the past I've tried Apple Juice, Cranberry juice and even a 6-pack of hard apple cider in the pan below the butt. We don't happen to have any of that in the house tonight. What do y'all think about using bourbon (with hickory chunks)? Ever tried anything like that before? If so, what would be your advice for me?
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Comments

  • GrannyX4GrannyX4 Posts: 1,431
    When we did butts in a water smoker we used beer, heads of garlic, onions and jalapeños. I don't use it when we do butts on the egg. ;;)
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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  • wbradkingwbradking Posts: 158
    edited July 2013
    I've seen a lot of recipes call for apple juice as a sub bourbon.... I'd go for it. Don't use the Woodford Reserve though. That's for sippin'.
    Franklin, TN Large BGE
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  • MisterCodeMisterCode Posts: 32
    Griffin, what do you mean, "in the cook"?
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  • GrannyX4GrannyX4 Posts: 1,431
    The cook drinks the bourbon and doesn't put it in the water pan! ;;)
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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  • I don't think liquid is necessary in the drip pan at all. Cooked properly the meat will be plenty moist enough from the Egg. I would definitely say +1 on the bourbon going to the cook and not the food.
    LBGE 2013, SBGE 2014, Mini 2015
    Columbus IN
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  • Que_n_BrewQue_n_Brew Posts: 557
    Griffin, what do you mean, "in the cook"?

    He means you (the cook) drinks it. Waste not, want not. :P
    PROUD MEMBER OF THE WHO DAT NATION!
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  • ChubbsChubbs Posts: 4,697
    Water
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • jfm0830jfm0830 Posts: 936
    Egg don't need no water pan.
    Website: www.grillinsmokin.net
    3 LBGE & More Eggcessories than I care to think about.
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  • MisterCodeMisterCode Posts: 32
    Ah, haha!  :> So no water, no nothing? Just a plate setter, legs up, with the seasoned butt on the grate?
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  • JRWhiteeJRWhitee Posts: 2,578
    I would use an empty drip pan with spacers between the drip pan and platesetter so the drippings do not burn. There will be a lot of drippings from a butt.
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




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  • Mattman3969Mattman3969 Posts: 4,188



    Griffin, what do you mean, "in the cook"?




    He means you (the cook) drinks it. Waste not, want not. :P

    Tru dat!!!

    -----------------------------------------


    Large BGE. Small BGE Henderson, Ky.
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  • jaydub58jaydub58 Posts: 1,431
    I, also, like to use a drip pan, no liquid, just some spacers between the pan and the plate setter; helps keep the drippings from burning.
    John in the Willamette Valley of Oregon
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  • tnbarbqtnbarbq Posts: 248
    Water pans just increase the amount of fuel you use and do not add flavor. Sip the bourbon.
    Scooter 
    Mid TN. Hangin' in the 'Boro. MIM Judge
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  • nolaeggheadnolaegghead Posts: 12,906
    A water pan is like a cube of ice in your oven if you're cooking above the boiling point of water (212 F @ sealevel for those that don't know).  Typically we're cooking hotter than that. Anyway, it slows down the cooking rate.  Good thing if that's what you want.  It also, usually because it's below the meat, slows down the cooking rate below the meat... Adding sugar, salt, or anything that has a boiling point greater than water, it'll just concentrate there....you might as well be sprinkling holy water on a deranged beluga whale.  As far as aromatics go, has the same effect as your grandmomma givin ya a hug with a heap of granny perfume on.  You'll get a little surface dusting, but that's competing with the rub and smoke.
    :ar!
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • hapsterhapster Posts: 6,453
    A water pan is like a cube of ice in your oven if you're cooking above the boiling point of water (212 F @ sealevel for those that don't know).  Typically we're cooking hotter than that. Anyway, it slows down the cooking rate.  Good thing if that's what you want.  It also, usually because it's below the meat, slows down the cooking rate below the meat... Adding sugar, salt, or anything that has a boiling point greater than water, it'll just concentrate there....you might as well be sprinkling holy water on a deranged beluga whale.  As far as aromatics go, has the same effect as your grandmomma givin ya a hug with a heap of granny perfume on.  You'll get a little surface dusting, but that's competing with the rub and smoke.
    :ar!
    Possibly the funniest answer / explanation I have ever seen on here... "holy water on a deranged Beluga whale."

    You just can't make this **** up...
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  • GrannyX4GrannyX4 Posts: 1,431
    edited July 2013
    I resemble some of those remarks! Grands don't mind the Granny smell if it's chocolate. Funny ;;)
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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  • Send the bourbon my way and I'll "test" out your theory and report back in a week.
    Killen, AL (The Shoals)
    XL, Small, and Mini BGEs
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  • MisterCodeMisterCode Posts: 32
    Well the cook is going well. Butt is at 185 degrees. My wife's telling me all the kiddos are getting at the "end of their rope". Can I take it off now? Or is it essential to let it get all the up to 195-200? 
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  • ThatgrimguyThatgrimguy Posts: 861
    Probe it, but chances are it'll still be tough.

    If your probe slides in and out like a hot knife through butter, it's ready.
    Biloxi, MS
    XL / Small

    "Far better it is to dare mighty things, to win glorious triumphs even though checkered by failure, than to rank with those timid spirits who neither enjoy nor suffer much because they live in the gray twilight that knows neither victory nor defeat." - Theodore Roosevelt
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  • MisterCodeMisterCode Posts: 32
    Bingo! Checked and it's at 190. Shredded it up and the bone pulled out clean. Good to go! I'll post a pic after dinner. 
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  • MisterCodeMisterCode Posts: 32
    I definitely like to let it get up to 200. And I do think it makes a difference. But 190 is fine and everyone definitely enjoyed it along with the Dr. Pepper reduction BBQ sauce I made. That is a Very good recipe that was definitely a hit. I've tried several other sauce recipes in the past but this recipe is a top notch BBQ sauce. 
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  • Looks great! Nice work!
    LBGE 2013, SBGE 2014, Mini 2015
    Columbus IN
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  • DuganboyDuganboy Posts: 1,118
    I definitely like to let it get up to 200. And I do think it makes a difference. But 190 is fine and everyone definitely enjoyed it along with the Dr. Pepper reduction BBQ sauce I made. That is a Very good recipe that was definitely a hit. I've tried several other sauce recipes in the past but this recipe is a top notch BBQ sauce. 
    @MisterCode you know that you can get a butt done early and hold it for several hours before serving.  If you have time always plan on your pork butt being down a few hours before serving time.  Then FTC (wrap in foil, wrap in a couple of towels and place in a cooler) until time to pull.
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  • EagleIIIEagleIII Posts: 124
    Mistercode, If you like Bourbon, I suggest you try looking up the Maple Bourbon Ham recipe on the Forum then take that exact same method/recipe and use it on your next butt...it is "slap your grandma"...if you like Bourbon!
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  • EagleIIIEagleIII Posts: 124
    *Slap your Grandma" good, is what that should have said!
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