First you take the pork butt and after removing the bone, slice it into steaks about 1 1/4 inch thick. Then you dry cure it for 4 hours. When done, a lot of the moisture is removed from the pork and it becomes much firmer (1st pic). Then you rinse off the cure and pat it dry with paper towels (2nd pic). Next you dredge in the tasso seasoning (3rd pic). I then put them on elevated racks and let them sit for an hour with a fan blowing on them (4th pic). I put them in my MES for @ 135 F. with royal oak and hickory chunks. After 2.5 hours, I raised the temp to 200 and cooked until they reached 150 F. I used 2 approx 10 lb butts. The 5th pic is the finished product. More pics in the next post.