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Butt (Day 2)
Today the butt needs to begin marinating. I am trying a new marinade call a California Pork Marinade. For those of you following along, here is the recipe:

1/2 cup Cider Vinegar
1/4 cup chopped, unpeeled orange
2 tablespoons chopped, unpeeled lemon
1/2 cup beef stock
1/4 cup vegetable oil
1/4 cup ketchup
2 tablespoons ketchup
2 tablespoons molasses
1 tablespoon pickling spice wrapped in cheese cloth
1 teaspoon dry mustard
1 teaspoon black pepper
1 teaspoon cayenne
1 teaspoon kosher salt
1 teaspoon dried mint
1/2 teaspoon dried basil
1/2 teaspoon ground allspice
1/2 teaspoon MSG

Combine the vinegar, lemons, and oranges in a blender and puree. Then bring this mixture along with all other ingredients to a boil in a saucepan. Reduce heat and simmer for 15 minutes. Bring the marinade to room temperature and then sit your butt in it for 5-7 hours (at least). Tomorrow morning we will make the mixture to inject the butt with, and let's not forget that we are going to rub this thing all over too. With tomorrow being cooking day, we have a lot to do including splitting our lump into small/medium, medium, and large piles to make our fire right to burn for 19 hours or so. And as mentioned above, the butt gets injected and rubbed at least an hour before grill time (11am).