James, you were on point with a couple of things and I didn’t see elsewhere. 1 - putting the pork into a foil pan w/ butter/honey/brown sugar & covering vs wrapping it in foil. 2 - glazing the pork with BBQ sauce for 15 min prior to pulling it. Both were excellent ideas and made a big difference. Thanks!
Okay, James....I'm about to cook this pulled pork today and use It's Incredible for the rub. I hope mine turns out as good as yours looked. Thanks for posting such great videos!
BrotherJames, I smoked my first pork butt last year on my 24X40 LSG offset pipe smoker using this recipe for my family, and it was huge hit! Using the Italian dressing was not new to me as I remembered when I was a little boy, my dad used it to marinate steaks, and then bbq them on his old backyard grill. Since we are all on house arrest due to the Coronavirus, I am craving another pork butt that is in my plans for this weekend! Cheers to ya!👍
I love the salad dressing idea. Separating the solids from the liquid and splitting them between the rub and injection is brilliant! And when you poured the juices back in at the end and mixed the pork, my mouth was seriously watering Bro! Great job!
Just 20 seconds in and had to pause because I really “needed” to laugh. Ok calmed now, so back to the show. Ok finished looked great. Straining Italian dressing seems like brilliant idea. Thanks James.
Straining the Italian Dressing and using it this way really does make for some great Pulled Pork. I gotta admit though, it's not a recipe I came up with. I ran across it some years back and have been using it ever since.
Your videos are always so informative. Thanks for taking the time as I always learn something from them. I like using pans. I used to do it all the time but for some reason I got away from it. Retaining those juices to add back in was actually a BIG turning point in my bbq life as far as improving my pork butt. It was kinda like when I switched from select to choice/prime brisket. Did you go back to the fat injector needle because the Italian seasoning is thick?
There's a lot of flavor in the juices, adding them back to the meat definitely takes it to another level. I used the fat injector needle cause I added multiple rubs to the liquid so before injecting and it would've clogged up the smaller needle. I need to get about an 12 or 14 gauge needle for my pork butts.
coming from pork country this is a crazy recipe and style from north carolina but i got to say you got my attention been looking for some webber recipes
Man that looks so good! Would adding the butter, brown sugar, and honey there at the end work no matter what rub or seasonings were used, or could that possibly jack up the flavors?
Dang James, I learn something new from you each time. I like going the last 20* in a pan and saving the juice. Got a butt in the freezer. May try it out this weekend.
Yum. Looks really good. I debated buying a porkbutt today for pulled pork, but came home with a boneless ribrpast and a couple of tri tips. Now i figure i need to go back tomorrow and correct that...
That pork butt looked delicious James and I could smell it smoking all the way from northeastern Vermont, ha! I too have a 22" Weber Kettle with the Slow and Sear and love it. It's kinda hard to use it now with the outside temps being well below zero and over 3' of snow, but I'm going to try and smoke a small spiral ham this weekend. Great vid and thanks so much for sharing my friend. Cheers!
James, what a fantastic looking pork butt. My question is when you took it off the grill at the 5 1/2 hr. mark and added the butter, brown sugar and honey, did you apply these on the fat cap side or the meat side? Thanks again for the great video and recipe.
Howdy Robert! Since I cooked it fat cap up I just applied it to the fat cap. As it melts the meat on the bottom is going to sit in all that goodness so I usually don't add it to the bottom. If I was wrapping it in just foil, instead of the pan, I probably would've put a layer on the bottom and top.
LOL!! We only need, a few things in life, everything else is a want😂I want the things that make my BBQ great, every time😂I doubt I'll ever take out my SNS, I ordered the Drip N Griddle too😂I'm definitely using that straining the Italian dressing step you did. I can only imagine how delicious that was. Thanks for sharing😃
It would seem to me that the butter and brown sugar wouldn’t penetrate the crust but I haven’t tried it yet Is there a consistent temperature that you shoot for?
I'm not sure exactly how long the food will hold if you freeze it, but using a food saver helps cause it removes the air from inside. I haven't noticed the texture or flavor being affected.
Aim'em and Claim'em Smokers I have done pork butts and a brisket on my Traeger and put a water bowl in with the meat. Do you think that needs to be done on a pellet grill?
Aim'em and Claim'em Smokers My ol lady would love that! She has tried and failed at menudo so many times. Lol She made your charro beans recipe and we both absolutely loved it.
great job as always james. lol @ comment at the beginning. According to that video, you also didnt "need" your gloves(use your flashlight to move stuff around), electronic thermo, or even meat to do a cook lol
The Slow 'N Sear works great, but it's a little difficult to compare it to a regular smoker since it's an accessory more than a smoker itself. You can definitely get long hours and great smoke using it though.
Ha, one of these days you're just gonna bust out a montage video that is like half an hour of you merrily jamming that Therma Pen into all sorts of giant pieces of meat that are pretty much no longer solid objects and just barely maintaining their upright appearance. Fantastic looking pork!
Adding the sauce to the outside of the Pork Butt helps add more flavor to the bark on the outside. Adding the sauce and juices back into everything after it's pulled helps add more flavor to the inside meat once it's pulled.
I'm actually smoking a butt right now. I just wrapped it with the butter, honey and brown sugar. I know they use it for the ribs, but it looked amazing on your video. For the rub, I used KILLER HOGS BBQ RUB. Malcolm has some good stuff. KOSMO Q has good stuff too. Check them both out.... Thanks buddy, keep the videos coming...
James love your pulled pork cook! Question Sir; James may I have permission from you to use your Italian Vin. method for one of my first video uploads on my new channel. I will refer your video and channel! I will smoke my Butt in my Moded up Brinkman! Man Lord help me! Thanks looking forward to hearing from you and thanks again!
Ldunk Man you’re absolutely right. Pulling that bone out really let’s you know it was cooked right and I failed to do that😔 Honestly, I just didn’t think about it.
Ldunk I know brotha. But you’re right, I always pull the bone out on camera but it really did slip my mind this time. That’s like the money shot on a Pork Butt lol
I tried it on my kettle and never will do it again what a pain in the ass feeding fire all day went for like 10 hours and struggled to get to 170 put in oven at end and it tasted like shit what a turn off I guess propane smoker set it and let it be best way to go
Man that looks so good, just not a fan of Italian Salad dressing. I should love it because Italian Salad Dressing is the reason Heaven Made Products is what it is today, 16 developed products and many more to come, new website coming also. God is Great!!
Way too many ingredients for a pork butt! Butter, honey, Italian dressing, rub, etc. Douse anything in butter and it will taste good, but the finished product looked greasy!
If I paid you for every time we cooked this recipe, I would be poor. Everyone loves it! Thanks for your videos.
Glad you enjoy it Bill!
James, you were on point with a couple of things and I didn’t see elsewhere. 1 - putting the pork into a foil pan w/ butter/honey/brown sugar & covering vs wrapping it in foil. 2 - glazing the pork with BBQ sauce for 15 min prior to pulling it. Both were excellent ideas and made a big difference. Thanks!
Thanks dsteddick!
Okay, James....I'm about to cook this pulled pork today and use It's Incredible for the rub. I hope mine turns out as good as yours looked. Thanks for posting such great videos!
Good luck, hope it turns out well for you.
BrotherJames, I smoked my first pork butt last year on my 24X40 LSG offset pipe smoker using this recipe for my family, and it was huge hit! Using the Italian dressing was not new to me as I remembered when I was a little boy, my dad used it to marinate steaks, and then bbq them on his old backyard grill. Since we are all on house arrest due to the Coronavirus, I am craving another pork butt that is in my plans for this weekend! Cheers to ya!👍
Thanks for stopping by Ron. Truly appreciate it.
I love the salad dressing idea. Separating the solids from the liquid and splitting them between the rub and injection is brilliant! And when you poured the juices back in at the end and mixed the pork, my mouth was seriously watering Bro! Great job!
I appreciate that. Thanks for stopping by!
Just 20 seconds in and had to pause because I really “needed” to laugh. Ok calmed now, so back to the show.
Ok finished looked great. Straining Italian dressing seems like brilliant idea. Thanks James.
Straining the Italian Dressing and using it this way really does make for some great Pulled Pork. I gotta admit though, it's not a recipe I came up with. I ran across it some years back and have been using it ever since.
Your videos are always so informative. Thanks for taking the time as I always learn something from them.
I like using pans. I used to do it all the time but for some reason I got away from it. Retaining those juices to add back in was actually a BIG turning point in my bbq life as far as improving my pork butt. It was kinda like when I switched from select to choice/prime brisket. Did you go back to the fat injector needle because the Italian seasoning is thick?
There's a lot of flavor in the juices, adding them back to the meat definitely takes it to another level. I used the fat injector needle cause I added multiple rubs to the liquid so before injecting and it would've clogged up the smaller needle. I need to get about an 12 or 14 gauge needle for my pork butts.
This is exactly how I've cooked my last couple of pork butts, and I absolutely love how it turns out! Thanks for all of the great videos man!
That's awesome! Glad you like the recipe.
LOOKED AMAZING lots of great stuff going on this video
Really liked how you separated the Italian dressing ..
Cheers BROTHA 🖒
Thanks for stopping by brotha!
Wife gave me a SNR for Xmas. Broke it in with a pork shoulder last weekend. I’m only one cook in but I already love that thing!!
coming from pork country this is a crazy recipe and style from north carolina but i got to say you got my attention been looking for some webber recipes
I appreciate you stopping by Zach.
Man that looks so good! Would adding the butter, brown sugar, and honey there at the end work no matter what rub or seasonings were used, or could that possibly jack up the flavors?
Justin Reine It would work for just about any Pork rubs. I use all kinds of different rubs and have never had an issue.
Wow, that glaze really takes it to the next level...
Dang James, I learn something new from you each time. I like going the last 20* in a pan and saving the juice. Got a butt in the freezer. May try it out this weekend.
I appreciate it Jeff! It's always a good idea to save them juices and add them back to the meat.
That is some fine looking pulled pork! That's a lot of layers of flavor..Nice nice job!!
Appreciate it brotha!
Everything's looking great ! Would love to know what 2 sauces you used !
Kent VandeWeerd You can use whatever sauce you like, but I used a mix of Head Country & Stubb’s BBQ sauce.
I really need to get myself a slow n sear.. that porkbutt looks Great James!
I also Inject with Italian dressing when doing PP.
Cheers brother
Definitely. Going to try this recipe. Great job brother
The Banjobarbecaue If you do let me know will ya. Good luck with it.
Yum. Looks really good.
I debated buying a porkbutt today for pulled pork, but came home with a boneless ribrpast and a couple of tri tips. Now i figure i need to go back tomorrow and correct that...
Lasse's Food and Barbecue LOL! I’m sure you’ll produce something amazing with what you picked up.
Aim'em and Claim'em Smokers thank you James. I appreciate your vote of comfidence :)
*Man O Man...I love that...it looks good my brother.*
Appreciate it brotha Ray Mack!
That pork butt looked delicious James and I could smell it smoking all the way from northeastern Vermont, ha! I too have a 22" Weber Kettle with the Slow and Sear and love it. It's kinda hard to use it now with the outside temps being well below zero and over 3' of snow, but I'm going to try and smoke a small spiral ham this weekend. Great vid and thanks so much for sharing my friend. Cheers!
Great video, great looking pulled Pork, bad looking hat 🤣. Just kidding. Thanks for sharing. I’ll try your recipe soon! Can’t wait to try it!
Thanks man! Much appreciated...Oh, and GO COWBOYS :-)
You did cook that on a indirect heat on the coals Right.? Thanks for sharing looks great etc.
I always cook indirect. The meat doesn't come in contact with the fire.
Yeah I do that with that Tony’s creole butter injection. You gotta strain it man!! Great cook as always. Take care and thanks for the vid!!!
Thanks for watching E!
James, what a fantastic looking pork butt. My question is when you took it off the grill at the 5 1/2 hr. mark and added the butter, brown sugar and honey, did you apply these on the fat cap side or the meat side? Thanks again for the great video and recipe.
Howdy Robert! Since I cooked it fat cap up I just applied it to the fat cap. As it melts the meat on the bottom is going to sit in all that goodness so I usually don't add it to the bottom. If I was wrapping it in just foil, instead of the pan, I probably would've put a layer on the bottom and top.
Dude, I had never seen this video. You know l did pulled pork yesterday. Now l wand to do it again trying this.
Thanks for watching Bruce!
LOL!! We only need, a few things in life, everything else is a want😂I want the things that make my BBQ great, every time😂I doubt I'll ever take out my SNS, I ordered the Drip N Griddle too😂I'm definitely using that straining the Italian dressing step you did. I can only imagine how delicious that was. Thanks for sharing😃
It would seem to me that the butter and brown sugar wouldn’t penetrate the crust but I haven’t tried it yet
Is there a consistent temperature that you shoot for?
You’re not necessarily trying to “penetrate” the crust, you’re mainly adding flavor to the wrap, which can be added to the meat after it’s shredded.
Great video once again James.
Eric Ousley Jr Appreciate that Eric!
Awesome video James, definitely going to try the butter and honey the next time , I smoke a butt on on SNS.....thanks for sharing, cheers!
Give it a try, I think you'll like it. Thanks for stopping by.
How long can u freeze it for....and do you need something like a food saver? Also does the flavor/texture hold up? Tya
I'm not sure exactly how long the food will hold if you freeze it, but using a food saver helps cause it removes the air from inside. I haven't noticed the texture or flavor being affected.
Liked it a lot. Nice cook!
Everyday BBQ Appreciate it brotha!
Thanks for the video, what did you use for the rub? Looks awesome
Laxdad10 I don’t quite remember which rubs I used but feel free to use the rub of your choice.
Pork butt looks amazing. Did you add more briquettes and water during the eight hours?
I did add a few more briquettes since I didn't fill it up all the way at the beginning. I did not add more water though.
Aim'em and Claim'em Smokers I have done pork butts and a brisket on my Traeger and put a water bowl in with the meat. Do you think that needs to be done on a pellet grill?
Man that looks so good!
Looks good as always brother! How bout a video of a nice hardy savory soup or stew to go along with this cold weather.
I can do that. I almost made Menudo the other day but I ran out of time and didn't get around to it.
Aim'em and Claim'em Smokers My ol lady would love that! She has tried and failed at menudo so many times. Lol She made your charro beans recipe and we both absolutely loved it.
Good looking pork, What was the bbq sauce brands you used?
One was Stubb's and one was Head Country.
I like the way you inject, most people just insert and push in a pocket of marinade.
What do you do for a day job or are you a chef
I'm not a chef, I just love to cook. I work for a company that produces Class Rings for my day job.
SOOOOOO dang juicy!! Looked amazing!!! I agree the butter and sugar is a sneaky move that I will have to try!
Thanks for stopping by brotha!
great job as always james. lol @ comment at the beginning. According to that video, you also didnt "need" your gloves(use your flashlight to move stuff around), electronic thermo, or even meat to do a cook lol
Thanks sjeditor ;-)
Awesome video james
Thanks for watching skoodie doodie!
How did the slow n sear compare to a regular smoker?
The Slow 'N Sear works great, but it's a little difficult to compare it to a regular smoker since it's an accessory more than a smoker itself. You can definitely get long hours and great smoke using it though.
Yes sir I will. I love to marinate my chicke pork chops and steaks in Italian dressing
Love you James you rock
THX!
Awesome! Can you share the sauce recipe you used?
CulinaryGod You can use whatever sauce you like, but I used a mixture of Head Country & Stubb’s BBQ Sauce.
Ha, one of these days you're just gonna bust out a montage video that is like half an hour of you merrily jamming that Therma Pen into all sorts of giant pieces of meat that are pretty much no longer solid objects and just barely maintaining their upright appearance. Fantastic looking pork!
thank you!!!!!!!!!!!
Looks Great! I would gladly wait in line for that, Time to turn that Pork Butt into Money
It really was some good pulled pork. Thanks for watching :-)
How do you get smoke flavor when you cook in a pan with a foil tent ?? Do it right Bro...
I guess you COMPLETELY missed the 5 1/2hrs I cooked it unwrapped first. How you gonna leave a comment and not pay attention? Do it right bro!
@@CentralTexasGrilling Sorry, nevermind (Emily Litella} carry on...
Hey, saw you on Marion’s channel. Looks good.
Looks great! Heading over!
Brad W Come On, I’ll save you some lol
Your italian seasoning had become my go to on pork butt
Let's keep that our little secret.
Nice job sir. That pork butt looked decadent. Loved the way it came out. Great idea with the Italian dressing.
Thanks Jeff! Thanks for stopping by.
Have you tried this injection on chicken? I like to marinade my chicken. In Italian dressing with a little soy sauce.
Darrell Bilbrey I haven’t tried injecting Italian Dressing in chicken but I have used it to marinade chicken.
I'm trying to figure out why sauce was added and put back on the grill. Seems like a pointless step if your adding sauce in after you pull it.
Adding the sauce to the outside of the Pork Butt helps add more flavor to the bark on the outside. Adding the sauce and juices back into everything after it's pulled helps add more flavor to the inside meat once it's pulled.
I'm actually smoking a butt right now. I just wrapped it with the butter, honey and brown sugar. I know they use it for the ribs, but it looked amazing on your video. For the rub, I used KILLER HOGS BBQ RUB. Malcolm has some good stuff. KOSMO Q has good stuff too. Check them both out.... Thanks buddy, keep the videos coming...
Laxdad10 Those are some killer rubs. Great products.
looked like it was full of flavor!!
Adding the juices back in there like that really adds a lot of flavor. Seperate the grease/fat first though.
Aim'em and Claim'em Smokers ill give it a shot!
What's the recipe for your BBQ sauce just subscribed really like your videos
Welcome dos ochocinco! The BBQ sauces were some that I picked up at my local grocery store. It's a mix of Head Country and Stubbs BBQ sauce.
Thanks brother really appreciate it just really starting to get serious about cooking
So what your favorite BBQ? tell ya mine is: BBQ Javelina OMG YUM its better than Venison and i love Grill back strap Venison Steaks
426 SUPER BEE Probably Ribs. I love cooking them.
Very cool Yes you make some awesome ribs for sure
Lol. At the beginning
I need to try the butter and honey
No Hippie BBQ & Cooking Do you really “need” to. LOL
LMAO at Big Lew :-)
James love your pulled pork cook! Question Sir; James may I have permission from you to use your Italian Vin. method for one of my first video uploads on my new channel. I will refer your video and channel! I will smoke my Butt in my Moded up Brinkman! Man Lord help me! Thanks looking forward to hearing from you and thanks again!
The Guy Show Sure thing. Please feel free to use it.
Thanks James!
Looks great but to much sweet stuff for me
You can adjust it to fit your liking.
Hahaha. I don’t need five grills but I still have them
WORD! LOL
Wow!!Amazing!! *** new sub!!
Thanks and welcome!
DAMN you James.. Here I am eating spaghetti.. Looks good as usual... Thanks
#goniners
Dude, you didn't pull the bone on camera, blasphemy I say! LOL. Good Dan reference.
Ldunk Man you’re absolutely right. Pulling that bone out really let’s you know it was cooked right and I failed to do that😔 Honestly, I just didn’t think about it.
I'm just yanking your chain a little. :D It looked great!
Ldunk I know brotha. But you’re right, I always pull the bone out on camera but it really did slip my mind this time. That’s like the money shot on a Pork Butt lol
LOL, too true.
I tried it on my kettle and never will do it again what a pain in the ass feeding fire all day went for like 10 hours and struggled to get to 170 put in oven at end and it tasted like shit what a turn off I guess propane smoker set it and let it be best way to go
Propane smoker? Ok. The Kettle is one of the easiest pits to use, if you had to feed the fire all day I'm going to guess it's because of user error.
Lol @ 17:45, someone was thirsty !
Kent VandeWeerd That damn dog. I swear to you I just told him don’t starting drinking and what does he do, he starts drinking. Damn dog lol
Hey James, good looking pork butt, I have done the butter, honey and brown sugar on ribs, but I haven't on a butt. I may have to try that.
I say you should give it a try. It really does work well for both ribs and pork butt.
Man that looks so good, just not a fan of Italian Salad dressing. I should love it because Italian Salad Dressing is the reason Heaven Made Products is what it is today, 16 developed products and many more to come, new website coming also. God is Great!!
I can't wait to see what other products you come out with.
Poor Dog 🐕
It would be nice if I could see what you are doing----Bad recording artist!!
Way too many ingredients for a pork butt! Butter, honey, Italian dressing, rub, etc. Douse anything in butter and it will taste good, but the finished product looked greasy!
Just use salt & pepper than, problem solved!
thank you!!!!!!!!
thank you!!!!!!!!!!!!!