Beer 'n Butt's


 
Marty Owens

Marty Owens

TVWBB Fan
Pork butts slathered in mustard.


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Heavily seasoned with Tatonka Dust.


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On the WSM about to get some red oak smoke. The WSM is now holding good temps and I can easily adjust the temp with the lower vents.


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Added a bottle of Guinness when they were foiled to help keep them moist.


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All pulled, excellent bark, good smoke ring, very juicy and incredible flavor.


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Tatonka Dusted pulled pork with coleslaw and red onion on the sandwich, served with cottage cheese, sliced tomatoes and sliced mozzarella with prosciutto.


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The Tatonka Dust made for some of the best smoked pulled pork I have ever had, the sandwich was delicious!



Thanks for looking!
 
That is gorgeous, well done. Tell me about Tatonka Dust never heard of it, is it a lot of black peeper for the black color?
 
Bill Schultz said:
Tell me about Tatonka Dust never heard of it, is it a lot of black peeper for the black color?
Click to expand...

There is some pepper in Tatonka Dust, but the dark color comes from the charcoal seasoning. Here is a description of the Tatonka Dust from the website - "Tatonka Dust has an unique flavor - it is Worcestershire powder, soy sauce powder, and a charcoal seasoning base mixed with onion, garlics, peppers, salts and some other secret spices that blend together perfectly for that one of a kind flavor."
 
Excellent looking cook Marty!!! I'm gonna have to try Tatonka Dust on pork now after seeing this post!
 
looks very unusual on the WSM but very tasty finished pulled pork!
gotta be good at 17 bucks for 6 oz
 
I can attest to the Tatonka Dust being fantastic, I have ordered 6 lbs. of it so far. Gave samples to all my friends and some co-workers, and everyone loves it. Haven't tried it on pork yet but it'll rock your steaks and burgers folks. Nice cook Marty!
 
This sir is as good as it gets................
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I've been using tatonka dust for a few years now. its great stuff on beef. my daughter won't eat a hamburger or steak unless it has tatonka dust on it. it's that good.
 
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