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!