Cover a Boston Butt with Tony Chacheres and pepper.
Leave it on the smoker for at least 12 hours.
Lots and lots of smoke the first three hours @ 225. Bring it to 275 and leave until it’s done. Fork test tells you when it’s done. Not temp. Not time.
Serve on a bun with BBQ sauce and a spoonful of coleslaw on top.
If it’s not good you don’t know what good is.
