I seasoned a pork butt with a liberal dose of Belly Rub Coffee Rub and threw it in the sous vide for 24 hours at 175F.

Transferred to a pan and and smoked it for 3 hours on my #weberkettle over pecan. 

Plenty of smoke flavor and a nice firm crust made for crunchy bits once I pulled it. 

Topped with #picopica hot sauce, #cotija cheese, fresh jalapenos and cilantro.  Served up with fresh lime. 

Boy was this delicious!

Belly Rub Buddha

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