| 4 - 5 lb. boneless pork butt | 2 1/2 tbsp salt |
| 2 tbsp cayenne | 1 1/2 tbsp black pepper |
| 1 1.2 tbsp white pepper | 1 tbsp paprika |
| 1 tbsp cinnamon | 1 tbsp garlic powder |
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Trim pork of all excess fat and slice into 1 inch x 4 inch (minimum) slabs, Mix all seasonings together and place in shallow pan. Roll pork strips in seasonings and place on tray. Wrap with plastic wrap and refrigerate for 48 hours. Start medium bed of coals in smoker, and close until temperature is about 225°F, Place pork strips on grill, away from coals. Smoke with hickory or mesquite chips. Smoke about three hours, or until pork is done. Keeps well refrigerated for week. Freezes very well. |