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OK, we take out our pork butt out of the smoker. Again it was there to 180 degrees for twelve
hours, of eight to twelve hours . Now we're going to do part two. In order to that we
are going to get foil and we are going to wrap it port butt individually. So today we
only have one. Big piece of foil for your port butt. Lets rap it. What this does is
it keeps all the juices in so it's going to cook in its own juices for another 24 hours.
So we have a confection oven here AT Rib City so what were going to do is a time our oven,
its a 200 degrees. We're just going to put it in on high and then we actually let it
cook overnight.