Prepare the pork butt by trimming any excess fat. Leave about a quarter of an inch of fat on the cap side. Score the fat cap. Pat dry the entire pork shoulder with a paper towel. Apply rub liberally ...

You don’t need a pitmaster-approved smoking setup to impart those unmistakable flavors to tender meat, Genevieve Ko writes. By Genevieve Ko Inside the white brick walls of Rodney Scott’s Whole Hog BBQ ...