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Unread 10-03-2012, 01:27 PM   #14
is one Smokin' Farker
Join Date: 03-30-10
Location: Thibodaux, LA
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Here's one from John Folse's web site.
  • 4 pounds pork butt
  • 1/2 cup Worcestershire Sauce
  • 1 tbsp Louisiana Gold Pepper
  • 1/4 cup fresh cayenne pepper
  • 1/4 sup cracked black pepper
  • 1/4 cup salt
  • 1/2 cup granulated garlic
Cut pork butt into one half inch thick strips. Place on a baking pan and season with Worcestershire and Louisiana Gold sauces. Once liquids are well blended into meat, add all remaining ingredients. Mix well into meat to ensure that each piece is well coated with the seasoning mixture. Cover with clear wrap and refrigerate overnight. Using a home style smoker, and using briquettes flavored with pecan wood and sugar cane strips if possible, smoke tasso at 175-200 degrees F for two and a half hours.
Bubba Keg / Stumps Baby / Super Fast Yellow Thermapen / Lodge Cast Iron Grill / Smoke Vault
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