This was from my first long smoke in the new smoker. Carne Asada pork butt. First I made a paste using oil, worcestershire sauce, store bought carne asada seasoning, some steak and burger seasoning, and some whisky.
Poured it all over the pork and wrapped it up for a bit. In the fridge overnight. Then onto the smoker for about 12 hours.
Turned out great