Ingredients:

• Half a pork butt
• 1/2 cup Morton Tender Quick®
• 1/2 cup brown sugar
• 1 can of real maple syrup

Directions:

• De-bone the pork butt
• Blend the Morton Tender Quick® and brown sugar together and rub the de-boned pork butt until well absorbed
• Place butt in a Ziploc bag and store for a week in the refrigerator (flip daily)
• A week later, take the pork butt out and soak in fresh water for 1/2 hour
• Dry off and drizzle a good maple syrup (not the pancake stuff but good 100% maple syrup) on the pork butt
• Place into the Bradley smoker at 220F on a cherry smoke for an internal temp of 140F (it should take just a little
  over 3 hours)