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The Hot Pepper

JoynersHotPeppers
JoynersHotPeppers
Scovie
Scovie
4 lb pork butt. Coat generously with cheap-ass French's mustard, then coat with brown sugar and spice choices like Cayenne, Black Pepper, Garlic powder etc. Smoke at 225º for 9 hours. Heavy smoke for the first 4-5 hours, then just let it ride at 225º for the remaining 4-5 hours. I like Cherry/Apple/Hickory.
Scovie
Scovie
JoynersHotPeppers
JoynersHotPeppers
^^^Skinny ass pig :)
Scovie
Scovie
True JHP. 7 lb is even better but may require another hour or so.
grantmichaels
grantmichaels
Store-bought I like Killer Hogz, Meat Church Deeznuts, and for homemade I like Brown Sugar, Goya Sazon or other MSG, and a coffee rub (coffee, coriander, celery salt etc) ...
juanitos
juanitos
i like amazingribs memphis dust
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