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
Directions:
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.
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. Wrap in plastic wrap and refrigerate overnight.
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.
