TIM'S TASSO


• 8-10 lb. Boston Butt
• 5 Tablespoons salt
• 5 Tablespoons cayenne pepper
• 3 Tablespoons black pepper
• 3 Tablespoons white pepper
• 2 Tablespoons paprika
• 2 Tablespoons cinnamon
• 2 Tablespoons garlic


Trim the pork of all excess fat and cut into strips about 1 inch thick and 4 inches long. Mix together the seasonings and place in shallow pan. Roll each strip into seasoning mixture and place on tray. Cover with plastic and refrigerate overnight. 

Set the EGG for indirect cooking at 225°F/107°C. Slow smoke for about 7   hours. Add hickory chips for smoke as needed.