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Garlic Pork Butt

The Dirty Burger
The Dirty Burger Posts: 1
edited November -1 in Pork


Pork Butt
Kosher Salt
Chopped/Minced Garlic from a jar


Cut 1 inch slits into the butt and stuff the garlic (and the oil it is in) into the slits Dust with Kosher Salt I personally cut the fat cap back almost all of the way and then put it over the meat again after I stuffed the slits. I then dust the fat cap with more Kosher Salt. I smoked with the fat cap side up, but you do not have to, but I would make the slits in whatever side you will have up so all of that garlicy goodness does not leak out. 225-250* with some hickory. It ruled.


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