I experimented with some chicken thighs recently in my smoker - rubbed them with a green chili rub I got in Ruidoso, NM, and basted them in Hatch Green Chili Sauce. I am thinking of doing a pork butt using the same idea and was wondering if anyone on here had tried something similar. Would like the end product to be used in tamales and tacos. Thoughts? Oh and Happy New Year!
