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cajun Butt 1 (6 Pound) Boneless Pork Butt
15 To 20 Garlic Slivers
3 Tablespoons Red Pepper Flakes (or Less)
4 Tablespoons Yellow Mustard
3 Tablespoons Tony Chachere's Original Seasoning
3 Tablespoons Brown Sugar
1 Teaspoon Black Pepper cut 15 To 20 Slits 1-inch Deep On External Surface Of Pork Butt. Press One Garlic Sliver Into Each Slit With Thumb, To Bottom Of Slit. On Top Of Each Garlic Sliver, Insert 1/4 Teaspoon Of Red Pepper Flakes In The Slit. Pinch Slit Closed. in A Bowl, Mix Mustard, Cajun Seasoning, Brown Sugar And Black Pepper. Mix Well And Apply To Pork Butt. Lightly Dust With A Coating Of Red Pepper Flakes. Wrap In Plastic Wrap And Refrigerate Overnight. smoke Cook Using Apple And Hickory Chips On A Covered Barbecue Pit Off The Heat For 1 Hour Per Pound Or Until The Internal Temperature Reaches 190 Degrees F. serves About 8 To 10. |
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