Author: Robin and Bob Young

Web Page: www.rockinrs.com, http://boisefoodieguild.blogspot.com

1

Chop the garlic fine.

2

Combine all ingredients in a sealed container. Use a submersible mixer to combine all ingredients. Place in the refrigerator for 8 hours or more.

3

Place the Boston Butt or Brisket into a large non-reactive container. (You should use a jacquard on the meat) Cover the meat with the marinade and refrigerate for 8 to 16 hours, turning as necessary.

4

Remove the roast(s) from the refrigerator and allow to come up to room temperature.

5

In the mean time, prepare the smoker to 240° F using Alder or Mesquite.

6

Remove the meat from the container, reserving the marinade for basting, and place in smoker. Slow cook until the center of the roast(s) reaches 160°F. Baste as necessary to maintain moisture. Remove from the smoker and let rest for 30 minutes before slicing or pulling the meat.