Cooking Pork Butt

Video Transcript

"Okay, here at Rib City, our pulled pork, we don't rub or anything. This is going to be a wet style barbecue so we actually take it right from the freezer and put it right in to the smoker. We're not adding any kind of sauce to it. We're not adding kind of seasonings, no garlic anything. We're are just going to throw it there. Some people probably going to ask the question, where can we get pork butt. Again, you can get it at any grocery store, any food provider. Sam's Club, Costco, any place like that. It's probably not right out on the shelf. You'll probably have to ask the meat department for this cut. And again, you want to do a cap on. Not a full cap. Just a thin layer of fat and you want them to trim it for you. It saves you about an hour, hour and a half, if you have the butcher trim it for you. So we're going to get that started. We're at 225 degrees. We're going to leave it in here for about 8 hours or bring it up to about 180 degrees."