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.
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.
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.
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!
@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)
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.
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.
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.
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.
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.
@@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!
@@Tee-cl6dc I'm from Virginia originally, and we always called it a pork shoulder, but I'm not surprised that the Yankees don't know one end of the pig from the other. 😉
@@Tee-cl6dcApparently you don't realize that West Virginia split off from Virginia to side with the Yankees in the Civil War. Thus, it is still a case of the Yankees not knowing one end of a pig from the other.
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!
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!
I did that last winter to make pulled pork tacos. I asked for the biggest one they had and it was about this size. Like twice the size I was expecting. It was so heavy that upper grill I put it on to keep it farther from the heat eventually bent, and the whole roast went crashing down right on to the burner. I didn't even notice until I saw an ominous soft orange glow in the corner of my eye. The worst part is I was about 15 minutes from being ready to bring it in. But I still was able to salvage the roast since just the outside got burnt, once it was no longer on fire...
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!
And that's just the average experience as an American. Some people will cook through tropical storms, inebriated, with no power, and while fighting off wild animals that want a taste...all at the same time (thank you Florida.)
I did a Boston Butt in March, was 12° when I started at 4 am, blizzard blew in around 5:30, had 14" of snow and 5' drifts by the time I brought it in the house at about 2:00 to finish it in the oven. That's Wyoming for you! 😅
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!
Y’all are kicking pork butt!!! Terrific job!!! You two are accomplishing so much more than most Americans. We’re spoiled and pop down to the local restaurants instead of cooking it ourselves. Y’all should be super proud!
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.
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.
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 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.
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!
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.
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. ❤❤❤❤
5:24 A butt was a unit of measurement in the middle ages and is old English. It was a particular size of barrel. It held 491 liters of liquid and is where the term "buttload" came from, as an expression of measurement. Butt sized barrels were often used to store large quantities of preserved meat. All of the lesser cuts on a pig would be preserved in these barrels and would be referred to as butt meat or butt pork. Over time, one of the sections of preserved meat would become known as Boston pork, Boston cut, Boston butt cut, Boston butt etc.....
I use more mustard and seasoning, but you did great. *My favorite thing to do with leftovers is tacos, or add lots of bbq sauce and make sloppy joes, and it also goes really well in Mac and cheese or other noodles* Also, add some white vinegar and spice to that meat juice to make some awesome bbq sauce
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There's nothing like that first bite of your very first smoked pork butt. It's a whole new world of flavor like nothing you've had before. Nicely done and I enjoyed watching your experience.
You two did a fabulous job! Honestly theres a lot of Americans that has zero clue on how to smoke a pork shoulder, and you two nailed it. I usually just leave a wifi enabled temperature probe in the entire cook to make things much easier. I smoke with either a pellet smoker or a weber kettle but an offset should yield the most smoke flavor. Keep it up
You can do tacos or pozole (hominy soup) with the left overs You can also make navy beans, split pea soup, bean soup Southern barbecue baked beans is another thing you can make with the leftovers
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
I think you guys make a great TEAM! Both of you are into the bbq game and both willing to jump in and help each other! Awesome to see. Malcolm Reed and Matt Pittman have taught a lot of people how to bbq with UA-cam! I know I’ve learned so much from them!
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! :)
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!
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
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.
Wow! Very impressive. Yall did a great job. It looks delicious! Make some bbq beans, potato salad...whatever sides you want and have a wonderful meal. As a Texan I'm impressed by your dedication and how great it turned out. Great video as always!!
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!!!!!!!!
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!
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.
I use a very similar smoker for my brisket. I would put it on at about 21:00 🕘 9 PM. Temperature between 150 to 175 Fahrenheit. Before bed I would fill the fire box up with charcoal. It will slowly light and burn through the night. In the morning clean out the ashes and add more wood or charcoal. Bring the temperature up to about 300 to 325 F. Cook until brisket is done then let it rest for an hour or two wrapped up.
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!
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
it looks amazing!!! good job you guys its definitely an art form and look like you nailed it ... but next time go for maybe 6 lbs lol unless youre cooking for the neighbors too
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.
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!
For the Screw coming loose on the Firebox add some Washers if the Screw is long enough. If it isn't I am sure you can find one the same Width, but a little longer at your local Hardware Store. You may need to add some Lock Washers (sometimes called Split Washers) as well. If the Lock Washers are needed then add them on the Outside of the regular Washers. So should be Bolt head, Lock Washer, Regular Washer, then the smoker skin, then on the inside should be Washer, Lock Washer, and then Nut. This will lock the Nut, and Bolt to the Washers, and the Washers themselves will be what slides on the skin of the Smoker. For such a small Smoker I think y'all did fantastic! Small, and thin walled smokers are harder to maintain a constant temperature. It looks like y'all managed just fine though (even if it did take a lot of attention). Next time you smoke something throw in some Whole Jalapenos, and slow smoke them as well. Smoked Jalapenos = Chipotle! You can speed up the process by slicing them in half, and taking the seeds out before smoking, but it isn't necessary.
As an ex-pat, who immigrated to Canada. I have learned many tricks in regards to barbecuing and smoking. Love what you guys are doing one thing I would’ve done different, however is I would have vacuum sealed that but after putting all of your seasoning on it. Vacuum sealing it for a few hours is hands-down winner for taste. Five hours in a vacuum sealed bag allows the world to penetrate the meat nicely. I wouldn’t do it overnight however, as it would penetrate too far but a few hours makes all the difference. I have made two side-by-side wear one I put straight in and the other I vacuum sealed for 4 1/2 hours the 4 1/2 hour vacuum sealed one tasted better even did it as a blind taste test and everybody everybody picked the vacuum sealed one. When it comes to putting on a rub or a marinade, vacuum ceiling makes a big difference.
Wow, you guys worked hard on this one! Yes, a 16 pound piece of meat takes much longer to smoke than 6 hours! 😄 It looks fantastic and I'd eat it in a heartbeat. You can make pulled pork sandwiches (with cole slaw on top), pork tacos (with grilled pineapple makes it "al pastor"), add barbecue sauce if you want more moisture. I'm sure you will give some to your parents and family members to try. Well done! 👏
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.
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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
Mrs H is fearless in the kitchen.
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)
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.
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.
That's why they put them in the smoker at 4 am. Great job!
I've never smoked more than around a 3lb pork shoulder. You guys went straight for the boss level!
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
You messed up. The neighbors will never leave you alone now
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!
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 !!! :) ♥️ 🇺🇸
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.
You guys did amazing.
😂 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.
Dude you did it, that looks amazing. A Butt that size is easy 12-15 hours cooking time. You nailed it.
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!
Congratulations on your most successful first smoked pork butt roast!! The looks on your face said all there is to know.
Boston Butt is just another name for boneless pork shoulder. My favorite is to get a whole shoulder bone in. Its delicious.
From Boston originally & we always called it a Boston Butt 😂
Its not always boneless.
@@Tee-cl6dc I'm from Virginia originally, and we always called it a pork shoulder, but I'm not surprised that the Yankees don't know one end of the pig from the other. 😉
@@luminiferous1960 Okay NASTY KAREN !!
@@Tee-cl6dcApparently you don't realize that West Virginia split off from Virginia to side with the Yankees in the Civil War. Thus, it is still a case of the Yankees not knowing one end of a pig from the other.
mix a fair bit of the pulled pork in with your tinned beans, would be a nice addition to the beans on toast.
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'm so impressed at your evolving cooking skills! Bloody love you guys! xo
Thank you. BLY too
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!
Yet Another Fine Edition of "Baby H" and Friends!!😀
I did that last winter to make pulled pork tacos.
I asked for the biggest one they had and it was about this size. Like twice the size I was expecting.
It was so heavy that upper grill I put it on to keep it farther from the heat eventually bent, and the whole roast went crashing down right on to the burner.
I didn't even notice until I saw an ominous soft orange glow in the corner of my eye.
The worst part is I was about 15 minutes from being ready to bring it in. But I still was able to salvage the roast since just the outside got burnt, once it was no longer on fire...
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 💕
Lmao hard to be American...some people cook for days 👍 good job guys do not stress it should be fun 😂😂
And that's just the average experience as an American. Some people will cook through tropical storms, inebriated, with no power, and while fighting off wild animals that want a taste...all at the same time (thank you Florida.)
Yes we do ....🤣💯
I did a Boston Butt in March, was 12° when I started at 4 am, blizzard blew in around 5:30, had 14" of snow and 5' drifts by the time I brought it in the house at about 2:00 to finish it in the oven. That's Wyoming for you! 😅
Buddy of mine spent 4 days smoking and basting a whole dang side of beef.
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!
Y’all are kicking pork butt!!! Terrific job!!! You two are accomplishing so much more than most Americans. We’re spoiled and pop down to the local restaurants instead of cooking it ourselves. Y’all should be super proud!
I cook mine all the time. Depends on where you live.
Get a Big Green Egg for perfect butts and best part no messing with a firebox
@@paulbagby2803 got an extra Big Green Egg? It’s not in my budget. 😜
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.
Pork on yeast rolls with coleslaw, pickle slices and a dab of bbq sauce is my favorite way to have it 🤤
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.
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 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.
Baby H. will love it!
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!
Pulled pork with baked beans! I often add mustard or BBQ sauce to the sandwich.
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.
Delicious added to a main dish salad including lots of crunchy vegetables or even fruit or berries in the salad. Pork seems to pair great with fruit.
Proud of you 😊
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.
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. ❤❤❤❤
Looking good😋😋😋😋😋😋😋
5:24 A butt was a unit of measurement in the middle ages and is old English. It was a particular size of barrel. It held 491 liters of liquid and is where the term "buttload" came from, as an expression of measurement. Butt sized barrels were often used to store large quantities of preserved meat. All of the lesser cuts on a pig would be preserved in these barrels and would be referred to as butt meat or butt pork. Over time, one of the sections of preserved meat would become known as Boston pork, Boston cut, Boston butt cut, Boston butt etc.....
I use more mustard and seasoning, but you did great.
*My favorite thing to do with leftovers is tacos, or add lots of bbq sauce and make sloppy joes, and it also goes really well in Mac and cheese or other noodles*
Also, add some white vinegar and spice to that meat juice to make some awesome bbq sauce
Looks awesome. Next time you do this, invite friends over and film their reactions 🙏🏻
Subscribe for some tender Butt !!!
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I have never done it before but I have heard really good things about smoked turkey.
There's nothing like that first bite of your very first smoked pork butt. It's a whole new world of flavor like nothing you've had before. Nicely done and I enjoyed watching your experience.
Brilliant first try. Well done! My father used to make 4 or 5 of these every fall when it cooled down. Makes me miss the old man.
You two did a fabulous job! Honestly theres a lot of Americans that has zero clue on how to smoke a pork shoulder, and you two nailed it. I usually just leave a wifi enabled temperature probe in the entire cook to make things much easier. I smoke with either a pellet smoker or a weber kettle but an offset should yield the most smoke flavor. Keep it up
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!
You can do tacos or pozole (hominy soup) with the left overs
You can also make navy beans, split pea soup, bean soup
Southern barbecue baked beans is another thing you can make with the leftovers
Y'all make my day. Y'all are hilarious. ❤ from Alabama!
Alabama Gang lol 256
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
I think you guys make a great TEAM! Both of you are into the bbq game and both willing to jump in and help each other! Awesome to see. Malcolm Reed and Matt Pittman have taught a lot of people how to bbq with UA-cam! I know I’ve learned so much from them!
Well done!!
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! :)
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!
Looks amazing. You should try whole chickens “spatchcock” style. They smoke up fairly quick 🤤🤤
Dill pickles on the pork sandwich can add a helpful acidic kick that brings out the flavor more.
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
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.
Wow! Very impressive. Yall did a great job. It looks delicious!
Make some bbq beans, potato salad...whatever sides you want and have a wonderful meal.
As a Texan I'm impressed by your dedication and how great it turned out.
Great video as always!!
you cooked a big one. its fun, and less time intensive if you cook a smaller one, or several smaller ones. awesome job, for sure.
Holy cow, that looks good!
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
It looks amazing ❤❤❤❤ great job! Looks like yall been doing this your whole life
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!!!!!!!!
Looks so delicious! Good job H family. 👍🏽
I recommend putting some of the pork into a slow cooker with saurkraut. Smoked meat slow cooked with saurkraut is a game changer
BRAVO! Great job to the H's! Looks delicious! I hope you get to enjoy when you are fully awake.
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!
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.
I use a very similar smoker for my brisket. I would put it on at about 21:00 🕘 9 PM. Temperature between 150 to 175 Fahrenheit. Before bed I would fill the fire box up with charcoal. It will slowly light and burn through the night. In the morning clean out the ashes and add more wood or charcoal. Bring the temperature up to about 300 to 325 F. Cook until brisket is done then let it rest for an hour or two wrapped up.
That’s looks amazing. Glad I decided to cook while I’m watching because wow this is making me hungry!
Sliders are the 2x2 rolls, hamburger rolls are rolls. EXCELLENT JOB, WOW. Nice looking smoke ring.
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!
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
it looks amazing!!! good job you guys its definitely an art form and look like you nailed it ... but next time go for maybe 6 lbs lol unless youre cooking for the neighbors too
smoked pulled pork for bean soup is one thing i make. of course sammies.
It's also delicious with a marinade of orange juice, pineapple juice and lime juice. ♥️🤤
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.
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’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!
For the Screw coming loose on the Firebox add some Washers if the Screw is long enough. If it isn't I am sure you can find one the same Width, but a little longer at your local Hardware Store. You may need to add some Lock Washers (sometimes called Split Washers) as well. If the Lock Washers are needed then add them on the Outside of the regular Washers. So should be Bolt head, Lock Washer, Regular Washer, then the smoker skin, then on the inside should be Washer, Lock Washer, and then Nut. This will lock the Nut, and Bolt to the Washers, and the Washers themselves will be what slides on the skin of the Smoker.
For such a small Smoker I think y'all did fantastic! Small, and thin walled smokers are harder to maintain a constant temperature. It looks like y'all managed just fine though (even if it did take a lot of attention). Next time you smoke something throw in some Whole Jalapenos, and slow smoke them as well. Smoked Jalapenos = Chipotle! You can speed up the process by slicing them in half, and taking the seeds out before smoking, but it isn't necessary.
Way to go guy nice job, you can never add to much butter it's the secret to life :).
Here in Alabama most of the time we put dill pickles and some BBQ sauce on the sandwich. Looks great!
Wow, I'm impressed at all the bbq you guys have cooked. I hope this turned out great. Cheers from S.C.
That turned out great. Pulled pork is so rewarding to smoke.
As an ex-pat, who immigrated to Canada. I have learned many tricks in regards to barbecuing and smoking. Love what you guys are doing one thing I would’ve done different, however is I would have vacuum sealed that but after putting all of your seasoning on it. Vacuum sealing it for a few hours is hands-down winner for taste. Five hours in a vacuum sealed bag allows the world to penetrate the meat nicely. I wouldn’t do it overnight however, as it would penetrate too far but a few hours makes all the difference. I have made two side-by-side wear one I put straight in and the other I vacuum sealed for 4 1/2 hours the 4 1/2 hour vacuum sealed one tasted better even did it as a blind taste test and everybody everybody picked the vacuum sealed one. When it comes to putting on a rub or a marinade, vacuum ceiling makes a big difference.
Epic here. Love you . This is the epitome of commitment. The metal in the background is perfect.
That looks amazing good job
You all did a terrific job. AND NO RAIN THIS TIME!
Wow, you guys worked hard on this one! Yes, a 16 pound piece of meat takes much longer to smoke than 6 hours! 😄 It looks fantastic and I'd eat it in a heartbeat. You can make pulled pork sandwiches (with cole slaw on top), pork tacos (with grilled pineapple makes it "al pastor"), add barbecue sauce if you want more moisture. I'm sure you will give some to your parents and family members to try. Well done! 👏
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.
Eat what you can . B4 baby H wakes up 😮
That's true, she's shovel it all in
You guys did a great job for this to be your first time. What I learned is do what works for you with what you have. Adapt your prep and cooking.
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.
For your first one that looks really good. Well done, guys!