June 1, 2018
Summer is here and it’s time to barbecue! This month, Headframe Spirits visited our friends at Bad Betty’s Barbecue in Helena, Montana for the ultimate barbecue collaboration. Bad Betty’s Owner, Calvin Richards combined Montana huckleberry jam, our Neversweat Bourbon Whiskey, and spicy pepper for a melt-in-your mouth smoked meat that is truly UNFORGETTABLE.
So, here’s what you’ll need to bring a bit of Bad Betty’s & Headframe Spirits to your neck of the woods:
1 cup huckleberry jam, melted
¾ cup local honey
2 tablespoons ground black pepper
1 (8- to 10-pound) bone-in Boston butt pork shoulder
1 cup Bad Betty’s Barbecue rub (or favorite rub)
1 cup firmly packed dark brown sugar
Mix Neversweat Bourbon Whiskey, jam, honey, and pepper in a blender.
Using a meat injector, inject into the pork butt on all sides. space injections every inch to get thorough coverage. Mix rub and brown sugar in a bowl and coat the outside of the butt liberally with mixture.
Cover the pork butt in plastic wrap, and refrigerate for 2 to 4 hours.
Preheat smoker to 225 to 250. Use apple chips or chunks for smoke. Place the pork butt on the smoker, fat side up directly on the grill. Or, put the pork butt in an aluminum pan if you want to retain the juices. place a remote thermometer in the thickest part of the pork butt and set alarm to 190 degrees. Cook at 225 for 8 to 10 hours until the internal temp reaches 190 degrees. Remove from the smoker and allow to rest for at least 30 minutes. Shred the pork using two large forks, or hands (be careful its HOT!). Discard the fat and bone. If you saved the juices in a pan, separate the fat and mix into the shredded pork. Serve on a bun with slaw, pickles, onion, and Bad Betty’s Barbecue Sauce.
Mmmm…. Damn Good!
Comments are closed.