Cajun Butt

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  • 1 six lb boneless pork butt
  • 3 tablespoons brown sugar
  • 4 tablespoons yellow mustard
  • 1 teaspoon black pepper
  • 3 tablespoons red pepper flakes
  • 3 tablespoons Tony Chachere's Creole Seasoning
  • 15-20 garlic slivers


Step 1

Cut about 15-20 one inch deep slits in pork butt. Push a garlic sliver in each slit. Put 1/4 teaspoon of red pepper flakes on top of garlic in each slit. Pinch slit closed.

Step 2

Mix brown sugar, black pepper, Tony's seasoning, and mustard in a bowl mixing well. Rub mixture over pork butt. Add additional red pepper flakes to pork butt by sprinkling. Wrap with plastic wrap and refrigerate overnight.

Step 3

Smoke pork butt in smoker for one hour per pound or until internal temperature is 190F or greater.

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