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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


  1. 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.
  2. 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.
  3. Wrap in plastic wrap and refrigerate overnight.
  4. 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.

Yield: about 8 to 10 servings


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