Make herb butter with a few Bay leaves broken in half, start with one stick (1/4 pound) if you’re doing a single butt or brisket. Start with more if you’re doing a bigger smoke and scale up the other ingredients proportionally. After the butter is flavored(butter bubbles for a while in frying pan), remove the bay leaves, add 1/4 cup light brown sugar, 1/2 cup maple syrup and 1/4 cup maple bourbon. Get the cheapest bourbon you can find (unless of course you’re drinking it with friends while you’re cooking!). Stir well, inject into meat in multiple areas with a large bore needle, when this cooks the injection heats up and helps cook the meat, both tenderizing and flavoring it. If you have leftover butter, you can freeze it and use it another time.
Before you apply the rub, try smearing the meat with equal parts Yellow mustard and honey mixed together. Leave rub on over night. Cook it low and slow, and remember, if you’re lookin’, ya ain’t cookin’!
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