How to slow smoke a pigs butt...

[Joe Guilbeau]

Take a pork butt, and poke holes all in it so that you can stuff garlic (cloves soaked in olive oil) that have been quartered lengthwise.

Fill about 50-75 holes with the length wise quartered garlic cloves on a 12-15 lb pork butt. Pack the outer hole with sea salt.

Dry rub with either custom seasoning or something like Paul Prudhomme's Pork Magic (this is cheap and easy to use and works great), use the entire bottle.

Then use Colavita Extra Virgin Olive Oil to coat the entire pork butt.

Place the fat side up.

Smoke over hickory/mesquite for 10-12 hours at 185 degrees, not hotter, not cooler...185 degrees is what you need, and you will need a thermometer to monitor. A Green Egg is great for this.

This will be so good that you will want to slap your mama, for not cooking this for you when you were growing up.

[Tombo]

When a Cajun post a recipe, I listen and start to get hungry.

[Mrs Backlasher]

Sounds yummy! I hope Mercy doesn't see it!!!

Mrs. B

[Electric Water Boy]

What's a green egg?

[Joe Guilbeau]

When a Cajun post a recipe, I listen and start to get hungry.

Uhh...that'd be Creole doncha know!

[Joe Guilbeau]

What's a green egg?

Well, it started with a lot of Wild Turkey 101 and a Philippine festival, where they dug this Duck Egg out of the ground....No, wait a minute that is 'nuther story altogether...

A Green Egg...


...was adapted from the Asians to better conserve fuel, and provide a way to cook a variety of foods using conservative fuel requirements.

http://www.imperialkamado.com/i_history.htm

[Night Wing]

Joe,

Your link didn't work so I modified it a little bit.

http://www.imperialkamado.com/i_history.htm