Epic 8-Hour $6 Pork Butt BBQ: Char, Boil & Smoke! 🔥💪 #bbq #slowsmoked #fyp #porkbutt

Dude, that's a whole lot of meat for six bucks. Scan it. Eighteen dollars. So watch this. Seven dollars. That's ready to taste good. Alright, we'll toss it here. Grab this guy. And we'll grab my torch. We're lighting this puppy on fire. We'll start off with a pot. Crank on the fire. And we're gonna fill it up with water. We gotta boil all the imperfections out. Why is it bubbly? Water smelling like a swimming pool. Bring that to a boil. Throw in half an onion. Fresh thyme. Couple baby carrots. Couple bay leaves. Little bit of celery. And a jalapeno. And don't forget that chicken bouillon. A little bit more water. Yes sir. Like five minutes. And this is smelling like chicken noodle soup. Grab my knife. Open my meat. Toss it in the water. Yes! Oh, the flame went off. She's back up and going. I'm gonna let it boil for like five minutes. In the meantime, let's go ahead and get my smoker ready. Got it. Now I'm gonna plug it in. And we're gonna smoke this thing at 250 degrees the whole time. Well, things will probably change. But for now, 250. Gonna open this up. Grab my tong. Flip. Come over here and check on the meat. Oh yeah, she looks white. Really white. Bring it over here. Don't fall, don't fall, don't fall, don't fall. It's right there on the smoker. Toss that there. Plug it in, plug it in. Oh, the other way. Grab the striker. Oh yeah. Where's the striker? Oh. There we go. Now we're gonna give it a nice little char. Ah. What is going on, bro? Alright, it's starting to look like it's cooked for about an hour. Gonna pick up my tongs. I feel like now's a good time for a flip. We're gonna give it a little more McLovin'. Yes, sir. We're making pork rinds, baby. What? I think it has too much oxygen is the problem. Alright, I would say we hit that point of good enough. That looks nice, Loki. For the thickest part of the meat, we'll shove in a probe. And no seasoning. I'm just gonna shut the door. Ah, hold on. Go ahead and dump on just a little bit of that kosher. Now we'll shut the door. And I'm not touching it until it reaches 198 degrees. We're just not doing nothing. Ain't nobody told me a pork butt takes as long as a brisket. We're at 150 degrees. I really wanna open it, but we ain't. Cheers. Oh, my Z Grill's looks hot. A little hydration. Alright, we'll let it keep cooking. I'll be completely honest. I've done forgot about the pork trotter. Let's go check on it. I sat outside on a phone call, man. I've just been chatting for like an hour and a half. It's now 9 p.m. Oh, baby. Oh, it's only at 177. Dude, I'm never gonna get no sleep, bro. Oh, my God. Hold on. At this point, we're cranking this thing up to 300 degrees. We're just gonna let it cook for another hour. I'm so tired, dude. Oh, no. I think the cat's locked me out. What are we gonna do? It is now 11 p.m. What the flippity-flappity-doo is going on? We're only at 194.95. I still got a little... Bumping it up to 350 degrees. We're going for 200 degrees. I ain't open it. I'm committing to the process. I should have lit it on fire a lot longer. That's all I know. Listen, educated decision. We're gonna open it, okay? It's still at 195. This is just taking forever. Let's do it. Let's try to see if it's tender enough now. Oh, my gosh. It looks beautiful, bro. Let's just see if it's tender. Oh, that's butter. She's coming off. We did it, Houston. It's done. Oh, my gosh. Turn it off 197. Unroll this out. Dude, I was not expecting this to take this long. Dude, this is too late of a time. Actually, I'm just gonna use that. All right, I pulled it out. This thing is, like, super liquidy. And then we're just gonna cover it. I'm gonna let it rest on the counter for 30 minutes. And we're gonna see how we did. Oh, my gosh. This took forever. It's been about 25 minutes. I ain't waiting no more. There she is. Let's see if the bone comes out. That's beautiful. Just look at this, bro. Perfectly cooked, dude. It just shreds apart. I'm gonna grab my seasoned chaos. And we'll just sprinkle on a nice little amount of that. I have a blender, dude. Try and toss it in there. She's in the blender. We'll just go ahead and shred that up real fast. Dude, this is crazy, bro. Go ahead and throw in some seasoned chaos, just like so. Man, I wish I had the stuff to make a sandwich right now. I'm gonna be honest. Let's go ahead and see what this meat tastes like. Here we go. Eight hours of cooking. Oh, my God. That is so good. I need another bite of that. That is perfection.