Glazed smoked smokey hot Butt.

Unknown

I put my mind into neutral yesterday, and from out of the ether a voice said... "Why don't you smoke a butt with ham glaze on it?" [p]I had no idea how to make ham glaze, so I checked the Joy, and used their recipe as a starting point. [p]So for sweet boozey meat lovers, or lovers of sweet boozy meat...[p]GLAZE[p]1/2 cup bourbon
1/2 cup red wine
Enough brown sugar to make a mixture that's not thick, but not liquidy either.
Rough ground chipotle peppers for heat and smoky flavor. [p]My original mixture (from the Joy of Cooking) was quite thin (Used 1 cup brown sugar), but it worked good to marinated the butt overnight . I then took a 1/2 cup of the marinade and added MORE sugar, to thicken it up a bit. I then painted this onto the butt every hour or so as it cooked. [p]Result? Gorgeous deep mahogany glaze, with a wonderful pure bourbon taste. I think the sugar kept the bourbon from devolving to that bitter cooked bourbon stage. With fresh sliced jalapeno- hoot mon! [p]Next time, I'll dust the butt with chinese 5 spice or star anise near the end of the process. [p]enjoy.....[p]Mike/Seattle

Grumpa

Mike,[p]This sounds like a winner for sure. Looks like I'll be trying this on my next one this coming week-end.[p]Thanks for the great idea.[p]Bob[p]

Smokey

Mike Flaherty / Seattle,[p]Damn!! Every time I feel like I getting caught up on recipies to try on the egg, a one appears![p]Mike, that sounds great. Just another reason to start buying Jack Danials by the gallon (or at least the half gallon)[p]Smokey

MAC

Mike Flaherty / Seattle,
Aye me Laddy me thinks you've got it. Remember Bourbon is not just for medicinal purposes any more.

RhumAndJerk

MAC,
Don’t you mean: Bourbon, It’s not just for Breakfast Anymore.
R&J[p]

Unknown

Mike Flaherty / Seattle,
Sounds great. I'm going to try it.
I don't see too many postings from Seattle. Most from Mid West and South.

Unknown

I languish my butts in smoke at around 190 for 12 to 16 hours, and then dial it up to 300 or so near the end to hit that collagen breaking 180. I think if you were to cook meat hotter, this high sugar content slurry could burn maybe? So just a caution. Also....just near the end (last 1/2 hour?), add MORE sugar to the glaze, to make it almost paste consistency. I guess.... there's no such thing as getting too much bourbon to stick to the joint!