This is a guideline for smoking a boston butt for BBQ sandwiches. Its not really a detailed recipe. It can be modified to meet your family’s needs.
Boston Butt or your choice cut of meat. Boston Butt works great for shredding on to sandwiches
1/4 C. Birdhouse Kitchens All Purpose Seasoning
1 pint warm water in a jar with a lid
T Bird’s BBQ Sauce
Pour 1/4 cup of seasoning in to a pint mason jar. Add warm water, top with lid and shake well. Continue to shake this mixture throughout the day until ready to inject. We like to let this mixture set a bit or even overnight to make it easy to inject into the meat.
Before removing the plastic package around the meat inject with the seasoning mixture. Next remove the packaging and use some of the all purpose seasoning as a dry rub on the outside of the meat.
Smoke the boston butt at 195 degrees for 10-12 hours until bone starts to losen away from the meat. Be careful not to cook too long or it will dry out. Keep the meat away from flame. Slow cooking is best.
Remove from smoker and shred meat with bear claws or slice meat in about 3/8″ slabs. Now it’s time to add T Bird’s BBQ Sauce. Do not add sauce during the cooking process for a boston butt. This will also work for brisket. If cooking ribs or chicken add BBQ sauce about halfway through the cooking process. Do inject chicken, however it is not needed on ribs; only use dry rub on ribs.
Classic Shoofly Pie
This is a great pie using Birds & Baileys Sorghum.
- Pie Crust:
1 1/3 cups (6 ounces) flour
1/4 teaspoon salt
1 teaspoon sugar (granulated)
7 tablespoons butter (ice cold)
5 to 7 tablespoons ice water
3/4 cup hot water
3/4 teaspoon baking soda
1 cup (10 ounces) Birds & Baileys Sorghum
1 large egg (beaten)
1 cup plus 2 tablespoons (5 ounces) flour
2/3 cup (5 ounces) brown sugar (light or dark)
4 tablespoons butter (cold)
Dash of salt
- Combine 1 1/4 cups of flour, 1/4 teaspoon of salt, 1 teaspoon granulated sugar and whisk to blend ingredients. Cut the 7 tablespoons of cold butter into small pieces and then work it into the flour mixture with hands, a pastry blender, or food processor until the mixture is crumbly with some small pea-size pieces of butter.
- Blend 4 tablespoons of ice water into the flour mixture and mix with a fork until moistened. Continue adding small amounts of ice water until the dough begins to hold together.
- Turn the dough out onto a floured board and knead a few times until the dough comes together. Don’t overwork the dough or the pastry will be tough.
- Shape the dough into a flattened disk, wrap in plastic wrap, and chill for about 20 minutes.
- Roll the chilled dough out into a circle about 12 inches in diameter. Fold and fit into a 9-inch pie plate. Trim the edges and crimp as desired.
- Heat the oven to 400 F (200 C).
In a bowl, dissolve the baking powder in the boiling water. Stir in sorghum. Whisk in the beaten egg.
- In another bowl, combine the 1 cup of flour with the 2/3 cup of brown sugar and a dash of salt. Cut in the 4 tablespoons of butter until the mixture resembles coarse crumbs.
- Pour the sorghum filling into the crust.
- Sprinkle the crumb mixture over the sorghum mixture.
- Carefully move the pie to the oven and bake at 400° F (200° C) for 15 minutes. Reduce the oven temperature to 350° F (180° C) and continue baking for about 30 to 35 minutes, or until the filling is set. Use a pie shield or homemade foil ring to protect the crust from over-browning after about 20 to 25 minutes.
- Cool on a rack.
- Serve the pie with ice cream or sweetened whipped cream.