PORK BUTT!!!

I use pork butt to make Tasso, a cajun smoked meat. I like to cut it into 1.5" steaks and then douse in worstershire sauce and season generously with salt, black pepper, cayenne pepper, and garlic. Let sit overnight and smoke at 200 degrees. By cutting it into steaks, it will usually be done in 3-4 hours. I serve it with rice and tomato gravy with peas or corn. Leftovers can be frozen to season future gravies.