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Okay, we're going to check the temperature of your meat. I've done that several times
throughout the day. With pork butt to make it not as tough, you want to cook it not at
one sixty five. We want to make sure that it is at least a hundred and eighty degrees.
So, we checked our temperature again. We want to make sure that you temp it all in and out
the meat especially in the middle to make sure that it is the same temperature all the
way around. So, we're at a hundred and eighty degrees. Again we have that nice caramel base
got it from the wood smoke. Actually when you open the smoke door, you can smell the
oak wood that we used in our smoker. Also, the water helps that. So, what we're going
to do this is part one. Now, we're going to get our pork butt ready for part two. This
is only half the cooking so has been eight hours. Now, we're going to have to cook this
for twenty four more. So, I'm going to show you how to do that.