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Boston Butt In Masterbuilt Electric Smoker
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- Опубліковано 23 тра 2020
- Today's recipe is Boston Butt in the Masterbuilt Electric Smoker. Great thing about smoking a pork butt is you will have pulled pork for the entire week!
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J.M. Thomason Bourbon BBQ Seasoning
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I’ve made at least 30 butts following this video and every single one came out just as perfect as the last. Can’t go wrong with these steps. Big thumbs up my man!
Thanks Dylan!
@@Armadillopepper What temp do you set your smoker at for this
@@Dark-sl4gp I believe it was 275
more videos of the electric masterbuilt PLEASE ! chicken, pork butts, chuck roasts etc
Please check our channel home page. We have a playlistbod Masterbuilt videos.
Man Jeff that was some really great looking bark for sure. I didn't know that an electric could produce bark like that. Nicely done my friend
Thanks Mike and stay safe!
Morning Jeff......I don't have a Master built, mine is a Bradley. I went with the Bradley because you can load it up with the little hockey puck disc, and it'll run for 8 hours without touching it. I love your take on this pork roast, and talk about falling apart......Oh I've also got this thing that kind of looks like a 4 prong paint mixer. You hook it up to a 3/8ths inch electric drill, drop your roast into a stockpot, stick the shredder into it, and pull the trigger. Ten seconds later, your roast is perfectly shredded, with all the bark, and fat uniformly mixed together. It knocks the bone out too if it's got one.....If I ever get back to work, I'll make you one. Y'all stay safe. = )
That device sounds pretty interesting! Hope you're able to get back to work soon and having a great weekend.
I hope that you are well and back to work without any lasting complications. How about a pic of your "shredder"? Drawn plans with materials list on how to make it? Thanks! Take care!!
Boy some really nice bark on there Jeff and you’re right pork butts are usually inexpensive and such a good easy cut to cook. Awesome job brother and I hope y’all are having a great memorial weekend!
Thanks Charley. It's doing some major raining here today. Stay safe and have fun!
I'm pullin my Masterbuilt out today and looking forward to a great summer of smokin. Great video! Thanks.
Thanks Tony! Smoke on!
Hell yeah! Reppin Southern Soul BBQ!
Smoke looked great
Much thanks Joshua!
I desperately need that UK spatula! Great recipe!
Go Cats Shelby!
I just Cooked 4 10 lb pork butts following this video, they turned out amazing!
Excellent!
Excellent bark = excellent flavor. Nailed it. Thanx.
Thank you Bob
Thank you so much for the guide! I just got the basic model of Masterbuilt electric smoker from my parents for Christmas and have them and some family and friends coming over Monday for pulled pork. I am going to follow your guide for making it. Mine isn't insulated and its just the thin walled sheet metal design, but as long as I maintain temps I think I should be good. Thanks again! I am new to smoking.
Congrats on your new smoker and Happy New Year!
Also, just a quick question.. do you completely fill the smoke tray with woodchips? Do you have to replenish that tray at all throughout the cook? Or empty it and replace with fresh chips? It just sits right on that heating element so I am concerned about them burning up and putting out smoke that isn't gonna be nice tasting.
Yes, fill it up every 30 to 40 minutes for the first 2.5 hours approximately.
@@Armadillopepper Okay great thank you!! And thank you so much for replying. Is there any benefit to soaking the wood chips at all in your opinion? Also, do you think I should fill the water tray? I have seen a few videos where they say to not fill the water tray because the excess humidity is actually bad.
I think that is all the questions I have! I will be sure to let ya know how it turns out. Thanks again for replying and happy new year to you too sir!
I don't use the water tray unless it is really cold out. It can help to minimize temp variations. No need to soak wood chips.
I know this is an old video but hoping you can answer this.
Did you fill the tray completely with the cherry wood chips and that lasted the whole 10 thr cook? Did you soak the chips?
Appreciate the help.
The chips burn up every 45 to 60 minutes, so I keep adding for 2 to 3 hours. I do not soak in water.
Great video, the J&M steak seasoning is pretty good to . A little tip I use 91% or higher rubbing alchohol to ckean my glass on my master built makes it look brand new .
Thanks for the tip. I bought some of those Mr Clean magic erasers that worked pretty good the other day.
@@Armadillopepper Use a steamer to clean it. It will just come right off.
Thx for the tip
Awesome stuff liked keep up the good work and stay connected plus more importantly stay safe 🙏🏻
Thank you Ali.
That looks super delicious!! I feel I missed out on this one and I am having fomo.. 😯
Ya gotta pay attention 😉
Best video yet on electric smoker. Do you need to flip the shoulder to get smoke equal on both sides?
Thanks! You do not.
Hey man,
Thanks for this guide. I actually picked up a masterbuilt off a driveway in my neighborhood that someone had left out for trash. Cleaned it out and fixed it up and I'm smoking my first pork butt today. A little intimidating to smoke something the first time but you made me feel sure of what I was doing. I found that the glass is actually pretty dang tough, so I put a light wire wheel on an angle grinder and used that to clean all the crud off the window. Worked great and didn't mar the surface. Do you use a water bowl when smoking?
It's hard to get a better price than that. I don't use water in the bowl anymore unless it's really cold outside. In that case the water can be stabilize the internal temp. Congrats!
Oven cleaner will clean the glass just wear gloves and rinse with water when done
LOVE THE UK Utensil
Go Cats!
This is super delicious bbq so yummy and amazing
Thanks!
Just smoked one in mine right before watching this lol there nice but hard to hold consistent temp if the wind blows. But there okay. Cheap paint peeling off after 4 or 5 smokes
Hmmm. Both of the ones I have had didn't have any issues with paint peeling off.
@@Armadillopepper mines the like 100$ one from Home Depot 😂😂 I meant it when I said cheap 🤣
Great job 👏👍
Thanks!
Doing one right now. Thanks for the tips 💪🏼
How long do you keep adding wood for smoke vs, just letting the heat cook it?
2 to 2.5 hours. After that no more smoke will take to the roast.
Awesome pork butt Jeff! Man that bark was awesome ! 👍😀👊
Thanks Papa. Hope you're enjoying the holiday weekend!
How long for an 8lb pork shoulder? And what temp?
I usually cook them between 225 and 250. Cook until you can insert a meat probe in and out without resistance.
Did you add water to the drip pan to regulate the smoke. I know when I'm smoking chicken it causes the skin to come out rubbery like in texture
I never add water for the reason you said except when it is super cold outside, which the water can help stabilize the temp.
Good stuff😎👍
Thanks Steve! Stay safe and have fun.
Thanks Jeff,
I ordered your rub you used.
How much charcoal you recommend to cook the Butt on the Pit Barrel Cooker?
Trying not to overheat in the cooker.
Thank You!
Pete
Thanks for the order. Make sure to let me know how you like it. Last 2 times I did a pork butt in the PBC, I used a full tray and lit 1 corner. If it's not real big you may not need the whole basket.
Is it ok if temps get to 300?
Hard to control the heat in the PBC
Look fabulous but What do you do when the wood chips catch fire ???
The wood chips just smolder in the Masterbuilt until they burn up. They do not burn like a piece of paper.
how often should i keep the chips going in smoker ...as my smoker is smaller than 30 inchs
Maybe every 30 to 45 minutes for 1.5 to 2 hours.
Do you not let it rest before cracking it open?
You can. I opened it up and let it rest 20 minutes, see 5:28
how frequently are you adding woodchips?
40 to 45 minutes for 2.5 to 3 hours.
@@Armadillopepper awesome, thank you! I'm going to attempt to do my first one this weekend, so we will see how it goes lol.
Ya man
Hey dude! Love the video. I only have a 3 lbs pork butt I got, will it dry out or you think it’s still good to smoke? Thanks!
Should be fine. Your cook time will likely be less.
I just started two 10 pounders in my Masterbuilt. Since they're twice the size of the one in your video, do you recommend the same 275° temp or should I turn it down some and increase cooking time? I sure hope mine turns out with the same great bark as yours!
No need to change the temp. Good luck!
i have the SMALL elec masterbuilt and going to smoke a 5lb pork butt in it Saturday what temp do you suggest i use ? 275...for about 8 hours? or until 200 internal temp .. and when should i take it out and cover it up ? i have wood chips what should i do w/them...? just place in a container w/little water? or just soak them overnight before i start the smoker w/o adding water .... help ! looking forward to your help .
Suggest cooking at 250. It will cook a bit faster at 275. I would start probing the roast when it gets about 198 or 200. The exact temp is not as important as you want a temp probe to go in and out easily. I don't know how your Smoker works, but most I've seen have a place for wood chips. Personally, I do not soak them.
@@Armadillopepper so smoke @ 250 ...i have the "patio masterbuilt electric" im smoking 5 lb pork butt ...so you suggest smoke @ 250 and in my wood chip tray just chips no water.. and i assume i cook 6-8 hrs? after 3 hours wrap w/foil? continue to cook and start temp probing after 3 hrs?
Do you think it would be worth cutting out the bone and seasoning the inside too every time? I've thought about it but haven't done it yet. Thanks as always Jeff!
This pork butt just came this way. I'd rather have the roast with the bone. I can't prove it, but I think the bone adds flavor. If you wanted more rub flavor, you could sprinkle it on after pulling it.
Pretty sure pulling pulled pork is the 8th wonder of the world right next to slicing the brisket point...
I never looked at it that way Brian, but I think you might be on to something!
Looks good, Jeff. I smoked one in my Masterbuilt a couple weeks ago. It didn't wind up with much bark, though. The rub I used was a recipe of Greg Mrvich's, tasty, but mostly savory without much sugar. I bet that is why there wasn't much bark. I noticed that you were using a Masterbuilt Pro, are there any noticeable improvements between that one and the previous models?
This is a 30 inch that I bought last year. I can't get the bluetooth to work, but no big deal. Only difference I see is that the temp probe in this new model is fairly accurate, whereas the temp probe in the old unit was no where close to accurate. Sugar does seem to help with the bark. Stay safe Ken!
@@Armadillopepper I've noticed that my temp probe registers about twenty degrees lower than my instant-read thermometer. Take care, Jeff.
How often and how long do you add wood chips?
I add every 40 to 50 minutes for 2.5 hours.
Hahaha you know when you pull it out of the foil and it explodes in your hand it's gonna be good. Nice bark brother..
Thanks Jaxx. My son ate it all!
Do you put water in your water tray?
No, except for when it is super cold outside. Then, the water helps keep the smoker temp from fluctuating as much.
Are you using a water pan or dry smoke?
Dry smoke. I only used the water pan to help catch the drippings for easier clean up.
How often do you put wood chips in there you never say
how long do you keep adding the wood chips for? did i miss that part? thanks im gonna try this tomorrow
You can stop after 2 hours for sure
I’m in arizona ! Where’s the best place to get pork butt ?!
Florida 😄
How often do add chips to the smoker drawer?
For the 30 inch model about every 30 or so minutes. 40 inch model about every 45 to 50 minutes. For pork butt, I like to keep the smoke going for 2.5 to 3 hours.
@@Armadillopepper Thank you kind sir. I have an older of the current version MES 130, which appears to be approximately 33" tall. Is this what you mean by a 30"? Thanks in advance!
I think the 33" is what masterbuilt refers to as the 30.
So do you put anything in the water pan?
I no longer use liquid in the Masterbuilt water pan. Never found any benefit after completing many cooks. FYI, some folks say that you shouldn't even mist the protein during the cook as it extends the cook time. Of course others disagree 😀.
@@Armadillopepper ok thanks!
why do you have aluminum foil on top of the water/drip tray?
For easier clean up
I see you have your water tray lined with foil. Do you use any liquid in the tray? Or use it as a drip pan every time?
I never put water in it. Just a drip tray.
Awesome butt Jeff. I gotta keep an eye out for butts on sale and pick up a couple. Thanks.
Thanks Mike. I hope you are staying safe out there in the Rockies.
Haven’t used my Masterbuilt all year. Guess I’ll pull it out and do a butt this weekend!!!!!
Break it out Mike! 😃
Armadillo Pepper BBQ change of plans!!!! That dang storm coming this weekend! I’m down here in south Florida!!!!
@@mikeswade90 I'm hoping it keeps moving east. I'm in northeast Florida. Stay safe!
Nice spatula. #BBN
Go Cats! Hopefully a better next year.
@@Armadillopepperfor sure. Bring on football.
Someday when I have my own family I’ll roast a turkey in the oven and smoke a pork butt
Nice shirt
Great restaurant!
Why wouldn’t you let that rest for a couple hours before shredding??
No need to wait 2 hours. If your guests are running late, then sure put it in a cooler and wait.
No liquid in the pan?
Nah. Never unless it's cold out. Then I'll put some water in to help stabilize the temp.
Nice cook but I would have strung it up again after seasoning the inside
You could certainly do that.
If you let these pork butts rest overnight before you eat them, I promise you the flavor will be 2 times better
Go cats by the way
Better year next!
I absolutely HATE my Masterbuilt Pro Series smoker. It is difficult to connect to my phone and won't stay connected. FRUSTRATING! The blue display is too dim and impossible to see in daylight. I DO NOT RECOMMEND A MASTERBUILT SMOKER.
The bluetooth does not work that well on mine either. Mine is on a covered patio, so the light is not an issue. I really like the ease of use. Thanks for the feedback.
Hey sorry.. I was interested in watching your video.. But I'll leave to the park or it was boneless.. I'm sure it's great
this maybe one i wont try
$1.99/lb???? That’s getting ripped off. $.99 to $1.49 at the most!!
Hey David, I can't get it around here for 0.99/lb even if I buy 2 large Boston butts packaged together.