Hey everybody, welcome to the real show BBQ. Today we're going to be making some Eastern North Carolina BBQ. We're going to be cooking a pork butt on the pit barrel cooker. Alright guys, we've got a 7 pound pork butt here. I've already done some trimming, some extra fat, it was some extra skin. I like to cut that off and leave a little bit of it so it'll render down really well. Now again, what I was saying was we're going to be cooking this Eastern North Carolina style. But I'm going to put a little bit of a twist on it. My buddy at having made products, Michael Petrie, suggested a couple of layers. So we're going to be using some of his product today. And first of all, like what I like to start off with is some olive oil. We're going to rub this all around. And this is a bone end pork butt. And for the ones who are not familiar with this and reason why they call it a pork butt, it is not from the actual pigs butt. It is from the shoulder. What we're going to start off with is it's incredible. The Heaven May products, that's going to be our first layer. And I did score some of the fat. Like I said, I trimmed it off, but I did score it some. And we're just going to kind of pat this in. I don't rub it in. I just kind of pat it. Okay, now that is incredible. It's just kind of a typical salt and pepper. It does have some garlic in it. So what the twist is for this is we're going to be using this amazing cajun as our second layer. So that's going to be our twist to this Eastern North Carolina barbecue. So we put this on to be our next layer. This is going to give it some some really nice color and nice bark. All right, we've got the pork butt seasoned up really well. So now we're going to get started on the pit barrel cooker. Hang tight with us guys. All right guys, just to kind of walk you through what we've done, we filled up this charcoal basket. And we take in 40 briquettes and we're going to get those ready. All right, we're getting those briquettes ready to roll. And a recent video I kind of introduced the Mojo bricks to you guys. And what we're going to be using today, maple and apple wood mixture. This stuff is great guys. It's just a little couple little blocks and you get some awesome flavor. So we're going to be using this today. So once these coals get up to temp, we'll get started. All right, we're going to put these hot coals in here. Okay, now we're going to add our Mojo bricks. Here. Put our great and we're going to be cooking this on the great today. We've got. We can wait about 20 minutes and then we will get this pork butt on. All right, we're going to put this on and we're putting that fat side down a little bit of fat we had left over. Put our grill eye in there. This part right here. Rebar back in. And let it go. Around 165. All right, guys, we're going to check it out and kind of steal our at. We're going to be around around 160. Yeah, we're not 165. That's kind of the thickest part right there. Yeah, we want to go ahead and wrap this up. All right, guys, what we're going to do today is I've never tried this before, but we're going to wrap it in some pink butcher paper and then let's spray it with a little apple juice first. Back on here. My glitters on. We're going for around 2205. All right, let's do a sting and we'll be back. We're going to check this right quick and see where we are. The grill grill eye is reading right at 200. I'm already kind of putt you a couple times. And we're right where we need to be. We're kind of 200. 205 there. So we're going to have wrapped this in some for and put it in a cooler. All right, let's wrap it in this for right quick. Oh, I can turn it this way. I'm going to do it like this. We've got real tight. We'll put it in a cooler, let it rest. All right, guys, here's how it turned out. It's really tender. We're going to we're going to start tearing apart. I got my friend Chris with me. He's a little down in Avery. They're going to be our taste test this is the day. So let's go ahead and start cutting this. Put our claws here. It's coming out really good. It's super tender. Just get this bone out. Bone come out pretty clean. That's a good side. Let's get you a sample right here. It's good. It's good. That's cool. Awesome. We'll take some of this, uh, each of those Kellarombas and sauce. Come on in a little place for a bite. Just for liberating me. I'm going to have some with the sauce. I'm going to bring it out. Really? Awesome. Let me try this. Come out. Hey, this stuff. Great, great, great. Guys, pretty soon to keep an eye out. I have another video out with some recipe for this sauce. Super easy to do. Thank you so much for watching guys. Till then, don't forget to subscribe. God bless.