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Boston Butt w/ Bourbon instead of Apple Juice?
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MisterCode
Posts: 69
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?
XL 2010 w/ Self-made hardwood lump charcoal
Comments
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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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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, TNLarge BGE+PSWoo2
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No, bourbon goes in the cook, not the water pan. Never noticed any flavor from liquid, just use water if you do.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Griffin, what do you mean, "in the cook"?XL 2010 w/ Self-made hardwood lump charcoal
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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 -
MisterCode said:Griffin, what do you mean, "in the cook"?
He means you (the cook) drinks it. Waste not, want not. :PPROUD MEMBER OF THE WHO DAT NATION! -
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Egg don't need no water pan.
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Ah, haha! :> So no water, no nothing? Just a plate setter, legs up, with the seasoned butt on the grate?XL 2010 w/ Self-made hardwood lump charcoal
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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._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
Que_n_Brew said:MisterCode said:Griffin, what do you mean, "in the cook"?
He means you (the cook) drinks it. Waste not, want not. :P
Tru dat!!!
-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky. -
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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Water pans just increase the amount of fuel you use and do not add flavor. Sip the bourbon.ScooterMid TN. Hangin' in the 'Boro. MIM Judge
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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!______________________________________________I love lamp.. -
nolaegghead said: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!
You just can't make this **** up...
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
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, Minimax, and Mini BGEs
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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?XL 2010 w/ Self-made hardwood lump charcoal
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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.XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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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.XL 2010 w/ Self-made hardwood lump charcoal
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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.XL 2010 w/ Self-made hardwood lump charcoal
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Looks great! Nice work!
LBGE 2013, SBGE 2014, Mini 2015
Columbus IN -
MisterCode said: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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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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*Slap your Grandma" good, is what that should have said!
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