Brits Try [SMOKING BOSTON PORK BUTT ] For The First Time! - 16 lb BEAST !!!!
Вставка
- Опубліковано 27 вер 2024
- Get ready for a smokin' adventure with Mr. H and friends as they take on their biggest BBQ challenge yet - a massive 16-pound Boston Pork Butt! 🐖
In this epic UA-cam video, Mr. and Mrs. H dive headfirst into the world of smoking with their trusty entry-level offset smoker. After conquering the art of smoking ribs, they've set their sights on mastering the Southern BBQ classic - Boston Pork Butt.
Using good ole hickory wood and coals we take things to the next level !
Join them on this mouthwatering journey as they fire up the smoker, marinate the pork, and apply techniques learned from the BBQ legends themselves - Matt Pitman, The Mad Scientist BBQ, and Malcom Reed from How to BBQ Right.
This slow-cook extravaganza promises to be packed with flavor, tips, and laughs as they share their experiences, successes, and maybe a few challenges along the way. Will they achieve that perfect bark and tender, juicy pork that Southern BBQ is famous for?
Don't miss out on this epic BBQ adventure! Grab your apron, fire up your smoker, and join Mr. H and friends as they embark on their ultimate Boston Pork Butt smoking journey. Like, subscribe, and hit that notification bell to stay updated with all their delicious adventures.
Subscribe to our Channel: / @mrhandfriends
Support us on Patreon: www.patreon.co...
Support us with a PayPal donation: www.paypal.com...
#southernbbq #britstryamericanfood #tryingamericansnacks #tryingsouthernbbq #usfood #usfoods #fastfood #tastetest #brits #porkbutt
Join this channel to get access to perks:
/ @mrhandfriends
Sign Up for Mr H and friends competitions and newsletters: www.mrhandfrie...
MR H Pox Box: *IMPORTANT ALL PARCEL MUST BE SENT VIA "US Mail / US Postal service ONLY*
Other carriers such as UPS etc will be returned (Sorry)
Mr H and friends
PO Box 331
BRISTOL
United Kingdom
BS15 0FH
Weights and Dims for
Max Length 17.7"
Max Width 13.8"
Max Thickness 6.2"
Max Weight 4.4 lbs
✅ Check our NEW MERCH Store:
teespring.com/...
✅Say hi on social:
TikTok: www.tiktok.com...
Instagram: / mr_h_youtube
Twitter: / mr_h_youtube
Facebook: / mrhandfriends
Discord: email mrhandfriends@gmail.com for the up to date link
Smoking a 16-pound Boston Pork Butt (Pork Shoulder) is an exciting culinary adventure. Here's a step-by-step guide on how to do it:
Prepare the Pork Butt:
Remove the pork butt from its packaging and pat it dry with paper towels.
Trim any excess fat from the surface but leave a thin layer for flavor and moisture.
Apply the Rub:
Generously coat the entire pork butt with your chosen BBQ rub. Ensure it's evenly distributed, and gently pat the rub into the meat's surface.
Preheat the Smoker:
Preheat your offset smoker to a temperature of about 225-250°F (107-121°C). Maintain this temperature throughout the smoking process. (We went in at 300.F to speed things up)
Add Wood for Smoke:
Place the pork butt on the cooking grate in the smoking chamber of the offset smoker, fat side up.
Close the smoker's lid and maintain a consistent temperature. You'll need to smoke the pork for around 1.5 to 2 hours per pound, so in this case, it may take 24-32 hours.
Maintain Temperature and Smoke:
Keep a close eye on the smoker's temperature and add charcoal or wood as needed to maintain the heat. Also, add more wood chips when the smoke diminishes.
Spritz or Mop:
Every 30 - 45 Minutes, spritz or mop the pork butt with a mixture of apple juice or cider vinegar to keep it moist and add flavor.
Check Internal Temperature:
When the pork butt reaches an internal temperature of around 195-203°F (90-95°C), it's time to check for doneness. Use a meat thermometer inserted into the thickest part of the meat. The probe should slide in like butter.
Rest and Wrap:
Once done, remove the pork butt from the smoker and wrap it tightly in aluminum foil. Then, place it in an empty cooler or a warm, insulated place to rest for at least 1 hour. This allows the juices to redistribute and the meat to become even more tender.
Pull and Serve:
After resting, unwrap the pork butt, and using two forks or meat claws, shred the meat apart. It should be incredibly tender and flavorful.
Serve and Enjoy:
Serve the smoked Boston Pork Butt with your favorite BBQ sauce, coleslaw, and buns. It's perfect for making pulled pork sandwiches or enjoying on its own.
Smoking a 16-pound pork butt is a time-consuming but incredibly rewarding process.
![Brits Try Smoking [BRISKET]Texas Style in the UK for the first time! | Pinch Me !!!!](http://i.ytimg.com/vi/QdQf1iEyckQ/mqdefault.jpg)
![Brits Try Smoking [BRISKET]Texas Style in the UK for the first time! | Pinch Me !!!!](/img/tr.png)
![Brits BBQ [PORK BELLY BURNT ENDS] for the first time!](http://i.ytimg.com/vi/9Yb-x9LfDhk/mqdefault.jpg)
What an amazing job! One of your best video. ♣
Wow thank you so much ♥️
You need a drip pan under with water to catch the juices and you want have to spritz
Scott Rea (a Brit) has some really good butchering videos (he's a professional) - pork, lamb, beef.
You gotta dress the sliders with coleslaw and don't hold back on the vinegar and sugar. Personally I use sweet pickled beet juice with diced dried apricots in my coleslaw.
@@Mrhandfriends Looks delicious! You guys did great for a first attempt at such a large amount. Yeah, smoking American BBQ yourself is a whole different level of just cooking American recipes. Takes confidence and a lot of repetition to get it down right. You guys will get there. Learn from any mistakes you make, don’t get discouraged, and stick with it!
As a Texan, I’ll say this: God bless you both for trying new things! After watching alll of your videos, I’ve been rooting for you to cook the foods you’ve come to love. Anyone can do it, but you have to start!
I firmly believe that cooking ( not baking) is a confidence game. the more you cook, the better you become. Everyone has their first time. Congrats to you and your family for doing your first. It LOOKS awesome.
Cooking is an art. Baking is a science.
A properly smoked Boston Butt is the best American butt you’ll ever bite into. 😎
Yeah, when you get good enough, you leave measuring utensils in the cabinet, unless you are making bread, pasta or cookies, then you need precise measurements. Cooking involves one utensil, a tasting spoon or fork. BBQ, does need one measurement, temperature, internal and cooking temp.
It Definitely is @Patrickjohnphotography ! Definitely is!
It’s best to start early In the morning that way you can pull it off a decent time in the evening
Mix pulled pork with beans, onions, peppers and BBQ sauce. Bake in a shallow pan until sauce thickens to what you want. Serve with rice or other starch. Pulled pork can obviously be used in tacos and burritos. You can mix the pork (or almost anything else on Earth) with mac & cheese. Just play around in the kitchen. Keep a notebook in the kitchen to note down experiments and when you get what you like, you've got a new recipe.
I heard about a recipe for Mac & Cheese that included kimchi and pineapple, among other atrocities. I'll personally pass on that one, thank you...
@@DravenGal I like kimchi and pineapple, but whoever made that should be on a watch list.
@@chazfu ROFL!!!!
Yep, there is a million ways to handle any leftovers
Forgot the most important... the Cole Slaw, got to have that cold sweet component to go with the hot spice filled meat.
Mrs H is fearless in the kitchen.
That's why they put them in the smoker at 4 am. Great job!
Mrs H, OUTSTANDING JOB!! Meal ideas with pulled pork- nachos, stuffed baked potatoes, grilled cheese, in soup or beans. For sides we like coleslaw, baked beans, mac n chs, or cheesy scalloped potatoes.
Hoppin John is another good side. And fried okra.
dont forget the potato salad
Mmmmm
Yea really good in grilled cheese! Or topped on baked potatoes
Pulled pork tacos or quesadillas
Memphis again. Forgot to mention…if you have shared and still have pulled pork left you can add some stock to the containers you put your pork in. If u can’t find pork stock use chicken. Then freeze in individual dinner 1lb containers. It will keep it moist if you freeze the meat. Thaw as needed. Keeps about 3 months in your freezer. No longer then 6 months.
You messed up. The neighbors will never leave you alone now
Texan here! We like slapping pulled pork onto Kings Hawaiian sweet rolls along with red onions, pickles, and barbecue sauce! That’s a mean slider.
*BEAUTIFUL* job on that pork butt.
A lot of people get up at 5:00 AM to start smoking meat. Maybe even earlier.
We do that here in Florida too.
Oh my god, I miss living in Texas, don’t get me wrong I love my Wisconsin, but the food in Texas, I could not stop eating! By time I got back home had to go on a big diet. But along with the food! Some of the best people around in Texas. But yes those sliders were great!
@@NavyuncleI start mine the night before for briskets, beef ribs and pork shoulders. Get'em done by lunch the next day.
@Navyuncle Yup when I'd smoke something for my grandparents I'd be up around 4am to get the grill going so the coals would be good by 5am and prep the meat(or just let it come up to room temperature from the fridge)
Pulled pork is my favorite.Babyback ribs are #2. Brisket is #3! I am not insane enough to smoke my own meat. For one thing, I don't have a smoker or a grill. For another, I don't have the patience. Hats off to those who do this every day!
With a simple weber 22" grill, you can do a great job using the snake method and you will have little issue. Dont be afraid. Cook pulled pork and brisket to 205 and you won't be sorry. That is the key.
I'm this close to buying a smoker rig. I do wonders with steaks on the grill but BBQ is the next level.
@@RonOrudMy hubby does all of our smoking on a Webber kettle! Never had an issue or a complaint from family or friends. The coals and wood chips do take a tiny bit more tending to, but it's worth it in the end!
We usually share any extras with our neighbors/friends. Maybe you can get their reactions when you give it to them?! We do soft tacos, mix with BBQ sauce and put on hamburger buns or just serve it with BBQ beans and potato salad. I definitely get a smaller butt or do what you did, freeze part of it. Looks great - enjoy! Next time do a smaller butt and you will have it ready by dinner time if you start in the morning.
Dude you did it, that looks amazing. A Butt that size is easy 12-15 hours cooking time. You nailed it.
You can tell you’re true BBQ aficionados by the sounds you made when you saw the pork for the first time after it had been smoking a while (audible gasps!), when you pulled out the bone just like it was supposed to go, and then when you were first starting to pull apart the cooked butt after it had rested - the ooohs & aaahs & even a little girlish giggle. And that’s just MISTER H!! 😉 All before you’d even tasted it. Great job.
😂 all of your friends and neighbors are quickly going to be your BFFs and the two of you are gonna be the hosts with the mostest.
I know you guys weren't expecting it to take as long as it did, but the expert BBQ people don't try to do everything in 1 day like you guys did. They will usually season whatever they're going to smoke the night before, and then put it on the smoker at 7:00 in the morning so you're not waiting until 9:00 at night or later to eat it. The people who do this for a living for a restaurant will often start smoking their meat at 4:00 in the morning or even start it at night before they go to bed. This is not something you can rush if you want it to taste good. With that being said, you guys did a really good job for it being your first time.
I have to say this was really ambitious. It's amazing what you've taken on with these smoking videos and your dedication to making American recipes in general. Very great job! Realize, of course, that most people who have smokers here in the States have been doing this for years and have family members standing around who've done it for even longer, and they're not doing it in front of the whole world! So the results you're getting are fantastic.
YOU NEED SOME COLESLAW IN THE SANDWICH ALSO 😋.
I was hoping someone would suggest coleslaw😀
When I first moved to MD (did several years there) someone asked me if I wanted coleslaw on a sandwich. I did my best German Shepherd head tilt and asked "Did you say on?".
The answer was ahhh no.
For future reference. When it was done in the oven you could have left it in the oven resting at the lowest temperature and ate in the morning. Also you could have put it into an ice chest to rest it would stay warm for quite a few hours.
Yes and for pork butt and even more so for brisket a rest makes it more tender and keeps the juice inside it. I put mine in a cooler with several towel around it. My last butt was rested for about 5 hours and was still too hot to pull!
I’m just impressed that you would take that much time and effort on a Boston butt. I just think that’s a lot of dedication on your part. I hope it turns out really well. I guess over here we just go to the store and buy like it’s no big deal but of course homemade is much better with leftovers also .
I'm so impressed at your evolving cooking skills! Bloody love you guys! xo
Thank you. BLY too
One thing right off the bat that will help you, Is wipe down the counter with a clean water damped sponge. Then lay down tin foil while still wet. It causes the foil to stick to the counter, and gives you a working surface that will not stick to any product you're using, and just roll it up and toss in the bin for easy cleanup!
Oooh thanks for the tip
I laughed because when you showed the neighbor's windows open, I'm sure you have them drooling from the aromas from the smoking meat. They'll be lined up at your door, lol!
Being from North Carolina where pulled pork is our state food im super excited to see this video. I hope it turns out super delicious.
I'm from NC too and man I'm impressed with how it turned out
Me too Amber lookin good so far
Also representing NC and a good pulled pork is just fine all on its own. If I need sides, its not good. =)
Here from NC too and nothing beats pulled pork. Great job!
Same!
Pork on yeast rolls with coleslaw, pickle slices and a dab of bbq sauce is my favorite way to have it 🤤
I feel y'all on being tired. Here a couple of weeks ago, I got up at 4am and smoked a large chuck roast for my oldest 17th birthday. We had a large family gathering, so I smoked around 18 pounds to feed everyone.
Yup when I'd smoke stuff for my grandparents I'd be up at 4am to get things going so it would be ready by dinner time. Did that twice a month for five years till they passed away
I'm so happy to see Brits doing American BBQ. So inspiring . Just remember not to sweat the small stuff. Great job!
Thank you so much ! That means the world to read that !!! :) ♥️ 🇺🇸
Y'all are amazing. It takes a lot of hard work to bbq/smoke meat all day. I could smell and taste that pulled pork when y'all were eating it. Looked delicious, great job y'all! :)
Looks awesome. Next time you do this, invite friends over and film their reactions 🙏🏻
195 to 205 is your center temp. But that looks very good at the 170 point! Great job!! It looks fantastic!!
I don't dare stop until I break 200. When the bone wiggles out easily she's done.
Looks amazing. You should try whole chickens “spatchcock” style. They smoke up fairly quick 🤤🤤
Hey, that's neat that y'all are going to Texas in October.
I hope you all have a lot of fun and travel safely!
smoker from Ga here look on a shoulder its good to know at 275 F it takes 1 hour per pound of meat. during my wrapping process with butter i put honey ,onions, and since im from Ga i put 1 diced peach in there for sweetness. Now as far as what to do with all the meat. eat it strait meat, sliders, make tacos, u can make chili, breakfast burritos add scrambled eggs, nothing wrong with pulled pork fettucini, spaghetti, even hamburger helper. looks great guys well done!
Yet Another Fine Edition of "Baby H" and Friends!!😀
So happy for you folks! You’re obviously enjoying the eff out of this and it comes through the video. You’re experimenting, getting better, becoming more confident. That’s TREMENDOUS! You did great on this pork butt! So much more to explore… in time. The US salutes you, cousins!
You will find out more as you go. Its a journey that you improve at. Be patient with yourself, find out tricks that work for you, and never lose the interest in trying new things. Good on you all, love watching your videos. Keep them coming! Oh... try some pulled pork on top of mac and cheese. Its suprisingly good.
Baby H. will love it!
I wonder if your neighbors were wondering what you were cooking up?! Film your neighbors if they come over for a plate off BBQ ❤
I am amazed you kids tackle such challenges especially for first timers. Y'all do GREAT! Just take your time and do multiple research videos and online article reviews. In 6 more months you guys will be old pros at all things American an smoker! Then the real fun can begin and you can make what ya want, when ya want and how ya want and JUST ENJOY!
Looking good😋😋😋😋😋😋😋
Outstanding job guys. You nailed it. As one who has been smoking meats for 35 years I am very proud of your results. I never wrap a shoulder as a "crutch" and I prefer to leave it on the smoker for 10-12 hours. I've never had tough meat. I think you've learned you need to start early to enjoy the full experience as who really wants to wait until 1 AM to eat dinner. But the technique was superb. If you want to eat the best thing you've ever had, smoking a standing rib roast for "Sunday Roast" sometime and you'll be blown away by the results. Just use a simple salt and pepper rub and serve with creamed horseradish. Yeah baby
Y'all make my day. Y'all are hilarious. ❤ from Alabama!
Alabama Gang lol 256
looking at how that looked when you took it out of the foil, it looked perfect. You guys did a good job on that. I would dig in any day
Texan here again. Well done! That pulled pork looks delicious. I am so proud of y’all! The one thing I love about pulled pork is that you can get creative. Nachos, tacos, sliders(add bbq sauce), and just plain by itself is all great stuff. You can also never over-season it. Sweet flavors pair well with pork. Great stuff!
BRAVO! Great job to the H's! Looks delicious! I hope you get to enjoy when you are fully awake.
Hotbox vent- replace bolt with a longer one put oversized washer on the outside and in between washer and vent door put a spring. Tighten until you have enough tension to keep door in place.
Best side- creamy coleslaw
Great job guys. You are a lovely family!!!!!!!!
Congratulations you two, that looks perfect. Nothing wrong with your smoker. Real BBQ is hard. We usually get about 8lb butts here , no shoulder joint bone. Watching from Florida.
From the U.S., you guys did a great job especially for a first time, looked addictively delicious from here, also try adding some high quality barbecue sauce as a dip or slider taste additive to give it a different taste option - your level of patience really helped get you over the finish line, great job and God bless you guys and your beautiful daughter who is just cute as a button. lol
I just cooked one of these on the stove. I used salt and pepper to season, and cut many slits in the meat and stuffed with garlic cloves--the more the better. Then cover the roast in flour and place in a large pot with enough grease on the bottom to cover the bottom of the pan. Brown the roast on all sides and don't panic if you burn it a little, that too enhances the flavors. After all browned, I added about 4 extra large onions chopped up and about 2 inches of water to the pan and just cooked the roast for several hours turning it occasionally. The onions disintegrate creating a brown gravy. Thicken and serve over rice. I like corn and lima beans with this meal then mix it all together on the plate enjoying it all together in every bite.
Holy cow, that looks good!
Epic here. Love you . This is the epitome of commitment. The metal in the background is perfect.
Wow, I'm impressed at all the bbq you guys have cooked. I hope this turned out great. Cheers from S.C.
I’ll be honest I don’t care that you don’t understand how to do this stuff. I love that it’s your family doing it together. Family is so important these days!
Texas here:
Take that pig tomorrow morning or even a day or two after that and make breakfast tacos.
It's pretty much like making breakfast hash and the meat y'all will use is some of that pulled pork.
Cook your home fried potatoes which are 1/2 to 3/4 inch dice shallow fry in your cast iron pan with onions & garlic.
When the potatoes are to your liking then add your pulled pork to heat it up and then 2 or 3 eggs per person that you'll scramble everything together.
Serve on heated up flour tortillas and y'all will like it!!
Here's a secret - pulled pork if you let it all cook down in its fat then refrigerate it will taste 10 times better 2 or 3 days after you make it as leftovers.
The key is to preserve it in the fridge in its own fat or drippings.
Something magical happens when it's prepared that way.
My best guess is ' refrigerator confit'?
I don't know how it works but it does.
Hi from Memphis. Ideas for leftover pulled pork…BBQ pizza which is bbq sauce instead of tomato sauce w the pork and mozzarella. Even bbq spaghetti. Thin bbq sauce on the noodles and topped w bbq pulled pork. Also make a hamburger of Memphis style bbq pulled pork top w coleslaw in your sandwich. How all good pulled pork is served here. Serve w bbq baked beans and top the beans w your pulled pork. Make a pulled pork plate. Pulled pork topped w Mphs style bbq sauce, coleslaw, bbq baked beans and a buttery yeast roll. Memphis is known for our pork bbq as TX is known for their beef bbq. Hope y’all come to see us. We are close to TX😊
Sliders are the 2x2 rolls, hamburger rolls are rolls. EXCELLENT JOB, WOW. Nice looking smoke ring.
Using apple cider vinager spray to keep the meat moist. They grow up so fast chat. Soon they will be using butcher paper wrap and full wood smoking. Brings a tear to this ol Texans eye. Glad to see you all slowly perfecting your craft.
this is the second most awesome thing I've seen. The first is the roasting of a whole 500 lb hog for a wedding in Cimmaron, New Mexico. The hog was buried underground in half a 50 gallon drum and it was cooked overnight attended by a few guys smoking rope and cigarettes, and drinking whisky. Good times.
That looks amazing good job
I actually made this yesterday, smoked it for about 3.5 hours, then wrapped it and left it in the oven at 205 F° overnight (about 8.5 hours) You two smashed it.
pulled pork leftovers, put it on a salad, on a baked potato, crisp it up in a pan and pulled pork tacos, nacho topping, put it in your baked beans, oh so many things, one of the most versatile leftovers in smoking
I have a pellet smoker, so thankfully I dont have to mind the fire, and it is nice to be able to stay up a bit late and start the cook overnight.
I think all the pitmasters tend to start the smokers even before dawn, depending on how many hours they need. They might start them in the late evening if they need it for lunchtime the next day. Aren’t briskets typically 14-16 hours? And y’all need some iced coffee to get you through a hot, smokey day! I bet you made all your neighbors jealous!
Gotta eat with coleslaw on a roll with apple vinegar sauce
Also like you to know. Excllent job. I wouldn’t try to smoke meat. It is an art form. Great job.
That turned out great. Pulled pork is so rewarding to smoke.
We've made them but never one that huge! For sides, you need coleslaw. Everything else is to taste. I am partial to mashed potatoes.
Was wondering why y’all looked so exhausted halfway though the video but then you told us the temp outside and y’all have no ac and doesn’t look like you have any sweet tea to carry you through so makes sense. Wow, y’all are making it happen even with that small smoker. That’s dedication. It looks so good! Great job guys!
It was hard going. Elana didn't sleep well the night before either but we were determined to get it done. Mrs H 💕
Pulled pork nachos with salsa verde, sour cream, Oaxaca cheese (smoked or unsmoked, but if smoked leave it overnight in the fridge to lose the abrasive smoky taste and only smoke for a short time), cilantro, and a couple over medium/easy eggs on top if you don't mind them. Also make semi spicy bbq sauce with some of the drippings and add to make sliders, and add favorite cole slaw on top between the buns that matches with your sauce best...could be vinegar or mayo based depending. Smoked pork is crazy versatile like chicken. Buffalo pork soft tacos, a "shepherd's pie" type of dish with bbq pork on bottom and instead of mashed potatoes have chunky cheesy potatoes mixed with cream of mushroom sauce with American and cheddar cheese melted into it like sort of an instant bechamel sauce on top, then topped with more cheese, garlic powder and bread crumbs on top for last couple minutes in the broiler until the top mix crisps up. Hope these ideas gets everyone going.
Eat what you can . B4 baby H wakes up 😮
That's true, she's shovel it all in
Smoking meat is such a love/hate relationship for me. I love it up until 1/2 way through the cooking time.. Then i start to hate how long it takes. However the finished product is always worth it to see the smiles of friends and family eating delicious food. Cooking for others no problem... but i wouldn't smoke anything if it was just for myself.
Congratulations on your most successful first smoked pork butt roast!! The looks on your face said all there is to know.
Good job guys! I'm a Texan, so I take this stuff to heart ;-) Let me re-enforce what I've seen in a couple of other comments. . . this is supposed to be fun! Don't worry about it so much. The worst pulled pork I ever had was pretty darn good!! I'm also a firm believer in using the pulled pork for tacos--especially breakfast tacos. Scramble some eggs and put them in a taco along with pork, salsa etc.
I also notice that you were kind of struggling with the butcher paper while you were trying to apply the rub. Try putting paper down on the table , and then put a bread rack, wire rack, etc on top of the paper. Then you can sprinkle all the rub on and flip the meat over without knocking the seasoning off.I usually season the meat the night before and leave it in the refrigerator over night. Another thing that works well is to stab holes into the meat and push a clove of garlic, piece of green onion, or both into the stab. Enjoy! and let me know if you need to know things to do, places to eat, etc when you get to Texas. I know you're flying into Austin. Great city, but don't miss San Antonio about an hour and a half south. Great Chicken Fried Steak and Tex-Mex in addition to the BBQ.
Thank you for the tips. We will be coming to San Antonio too. So excited to try some Tex-Mex. Mrs H 💕
You all did a terrific job. AND NO RAIN THIS TIME!
10:35 ... made me laugh out loud ! 🤠🤠 George Fredric Handel would be very proud indeed.!
He said it was hot and she said it was 86 F. I got up at 5 am yesterday and it was 84 in my house and I felt a chill because it's been over 100 for most of the summer. Over 100 in my house with the air conditioner running 24/7.
You two did such a great job that I wouldn't have guessed that it was your first time doing this!
As a Texan living in North Carolina…I admire your bravery.😂🤘🏻
Don't worry about messing up. You're learning. I've done about 5 butts and haven't had any complaints. My gas grill had a smoker box for wood chips, and yes, it's a long process when you're the one stoking the fire. I want to get a wood pellet smoker that keeps the temperature constant. Some even have wifi apps to monitor from your phone. You'll get the hang of it. Next on the menu, American bacon!
I think you did fantastic with the smoker. If the end result is something you love then you did it right! With my family roots in the south BBQ is something that we love. We eat pulled pork on a bun/roll with coleslaw and a few dashes of hot sauce. I’ve made pulled pork nachos, baked beans with pulled pork added (yum!) and added to Mac and Cheese. I like your idea of Hawaiian pizza. We like to explore with different flavors of rubs and sauces. It’s been a pleasure watching your family explore American foods.
Congratulations H. Family. Smoking pork butt and getting it right the first time isn't an easy feat. But you did an awesome job. My mouth is literally watering watching this. America is proud of you. Don't stop being amazing. Much love to your family and I can't wait to see what you all have planned for future cooking videos.
I saw y'all made a BBQ sauce in another video some time after this. My family's recipe is more mustard forward, but also I add in all the dripping from the wrap stage. Whether it's brisket, pork but, or ribs, all that fabulous liquid it gives off along with some of that rub seasoning goes right into the sauce.
That means each time we make it, it may be a bit different; but it also means the sauce always complements the meat that was prepared. Mrs. H said she could drink it, well.. i mean... use it!
Also, I make a cole slaw with the same apple cider vinegar, touch of mayo, etc, to put on my pulled pork sandwiches. I wouldn't say no to some pickled red onions, though.
This is pretty routine for my family. However I smoke butts half that size. The first dinner is actually pulled pork tacos with pico de gallo and a cilantro lime slaw. Second dinner is enchiladas. Third if any is left is a simple salad topped with pulled pork. If there is any left after the 4th day it's time for 16 bean soup.
Southern American with multiple smokers. Well done sir, well done.
Matt Pittman is a G, super good dude to follow and his spices are fantastic! Also great job, Pork Butt is my favorite thing to smoke! The amount you can make with left overs is staggering. Also a "Butt" is a barrel that is 126 gallons, and they used to pack the pork shoulders in them and since they were popular to smoke/make in Boston, they took on the name Boston Butt, eventually just becoming a pork butt.
In regards to the smoke, I would not be afraid to have some coarse kosher salt and coarse ground black pepper. Eyeballing the premix doesn't look to have a ton of salt in it. You could probably do a quick once over with some of the Kosher Salt and then hit it with the coarse pepper. The coarse pepper makes a better bark, and helps retain a bit more smoke.
I smoke as much as I can, and your first pulled pork looks way better than mine. This is such a great video and I loved the smoker review it shows you learned so much.
pulled pork bbq tacos, pork coleslaw and a little bbq sauce! simple and delicious!
And that bone pull, glorious.
Pulled pork on a salad with a lettuce/cabbage mix. Light BBQ/Ranch dressing. Pulled pork on a brioche bun, cole slaw and some Japanese Kewpie mayo. Options are limitless for the dedicated foodie, other than the weight scale.
Great Props.. for givin' it a go... One Okie to a brave Brit. 🏆🏆🏆🏆
You guys did amazing.
Congratulations! That looks to be the real deal. Enjoy with friends!
So proud of you both! It looks fantastic. Has my mouth watering!
Awesome job H's! Pulled pork tacos and burritos are great.
Best video yet! You worked so hard but it was so much fun to watch.
When smoking large pieces of meat, which I have done for a family of 3. You put so much time in the cooking process and love, I strongly recommend getting a good vacuum sealer so you can portion of what you would eat in a meal and freeze it. It lasts an incredibly long time in the freezer when vacuum sealed. ❤❤❤❤
You have done very good for your first time. I often like to add pulled pork to baked beans. It's really delicious. It's also good in chili.
This was fun to watch. Thanks for sharing!!☺
You're making me so hungry. When I was growing up in Arkansas, the BBQ restaurants would hire guys to tend their meats on the split-barrel BBQ fires all night long. They would sleep in chairs outside next to the fires, waking up every so often to check on the fire and spritz the meats. Arkansas, the unheralded king of pulled pork. 😋 Btw, love hickory wood for pork. I think mesquite is the preferred wood for Texas brisket. I'm sure you'll hear from Texas if I'm wrong about that.😘😮 Yum. I think you're motivating a lot of Americans to give it a try. Kudos
Things to remember is meat takes on the flavor of anything within 30 seconds so if your using charcoal lighter fluid to start your fire the meat can take on that tas7te. Use any hard wood. Apple, cherry, oak, or hickory.
Here in Alabama most of the time we put dill pickles and some BBQ sauce on the sandwich. Looks great!
The thing about bbq everyone has to learn by trial and error! Your doing amazing!!!