This week I smoked a super savory pork butt on The Big Green Egg. I started with this beautiful 7 pound butt.
The marinade ingredients:
I haven't unpacked my food processor yet, so I did it the old fashioned way. Ground up the rosemary
mixed in the liquid ingredients and poured it on.
I gave it a good massage and put it in the fridge for a few hours to get happy.
Some salt and pepper and onto the Egg cruising along at 300 degrrees.
About 4 hours later, the IT was at 195 and she probed like a hot knife through butter. Beautiful smoke ring, tender, juicy and very savory. I usually go either sweet or vinegar with my pork butts, but this was a nice change of pace. I served it up with red beans simmered with jalapenos, onions and garlic with a cornbread chaser. Enjoy!