So I gave this idea of trying something new with a pork butt. Here's what I'm thinking:
Scoring the fat cap, using tobasco sauce as a binder for a Creole seasoning, then going slow and low with hickory/cherry chunks. Will be using my mini wsm.
Thoughts? Will this be nasty? Really want to try something new. Any tips or comments are appreciated.
Scoring the fat cap, using tobasco sauce as a binder for a Creole seasoning, then going slow and low with hickory/cherry chunks. Will be using my mini wsm.
Thoughts? Will this be nasty? Really want to try something new. Any tips or comments are appreciated.