Harry is one of the people who has put BBQ in the mainstream. His dedication to helping others learn is what separates him from many of the others. He shows his tips, tips which most all pitmasters keep a secret, because he wants everyone to enjoy good BBQ. Coming from the Kansas City area all my life, when someone wins KCBS trophies like he does, makes him a legend. Thank you Harry for making me enjoy doing this for my family and friends, and using your techniques to make great BBQ!
After watching this, I can see I need to step up my game and go Harry Soo style!!! Thanks for sharing all of this great info Harry. Much love to ya brother!!!
Just made 2 pork butts for a vacation with friends. Followed the technique to the letter but used a few of my own flavors. My friends both said it was “the best pork butt we’ve ever tasted.” I can only assume that this was thanks to Harry Soo’s black belt tips for competition setup of a WSM. Harry, seriously, thanks for all you do. You are a BBQ genius.
I'm brand new to smoking and know very little about it, so I started learning everything I could and my neighbor turned me on to Soo's channel! Great info and now I'm subscribed! Definitely want to learn from the best!👍👍😉😉
Hi Harry - huge fan and have been using modded WSM for 15 years. You have been a huge influence on my bbq game, and now I win some kcbs backyard events in the bay area. Thanks for your videos!
That is Awesome! I ALLways learn great things when I watch Harry Soo videos! I never Knew why they called a pork shoulder a Butt! That history lesson about the wooden box they used to salt and pack the pork shoulders in was called a BUTT! Love It! This is why I love listening and learning from Harry! I love learning to smoke and BBQ better too! But Never stop with the History Lessons! They don't teach that stuff in schools anymore! God Bless Ya Harry!
I just bought a WSM 22.5. I use to smoke in an old freezer years ago, but haven't done it now for about 25 years or so. Started watching a few guys like T-Roy, Malcom Reed, Babyback Maniac, and Phil in Florence. They all add to my understanding of what to do or not do, or how to modify this smoker etc. which helped me settle on the Weber. But nobody I've seen to date teaches this understanding of the muscle your cooking like you do. I loved this video and wish you best success in your future cooks. Hope you will do more like it in the future.
Harry, I've been a fan of smoking pork shoulder for years now. I just learned way more than I knew from experience by a long shot from this video...Period. Thank you!
Glad I was able to help you master barbecue pork so you can spread BBQ love. Be sure to watch my other pork videos. Backyard Butt - ua-cam.com/video/wtWIVMzF7hk/v-deo.html 6 Pork Injections - ua-cam.com/video/CoICN1p2hH4/v-deo.html Chili Verde Pork - ua-cam.com/video/0n6aMAMGhq0/v-deo.html
Jim, I'm just happy to be a tiny part of your BBQ journey to spread more love in the world. Thank you for your kind words. Please tell your friends about my channel and send me a note when you take walks in your backyard among family, or in sanctioned comps
Harry , awesome tutorial ! Great job explaining everything, even those 6 syllable words i didn't catch !...lol Thank you so much for explaining your processes! Best of luck Harry! If you ever need a dish washer , i'm your guy!!!
You mean Pectoralis profundi aka Money Muscle? LOL! :-) OK, I'll think about you next time I wash dishes. Thanks for offering. If you want to binge watch my channel. I've organized my 100+ videos in Playlists for easy navigationua-cam.com/channels/4dtbTXdvjo272b5x_mxRBw.htmlplaylists Food Gawker - tinyurl.com/klnclwu Pinterest - tinyurl.com/k34kgq6
Spreading that BBQ love as always. I love your channel!!! What really got my attention is that you are a poker player just like me. :) Thanks again for sharing....you are definitely upping my BBQ game for sure!!!
Harry thank you so much for making this video. I have watched you four years on pitmaster reruns and really appreciate your guidance. I will be competing in my first KCBS event this coming March.
You bet! Actually, a lot of my food goes to first responders around my city as you can see at the end of these videos ua-cam.com/video/3zf32jA0nK0/v-deo.html ua-cam.com/video/DeaV4Va5etY/v-deo.html
Harry, I tried to follow your advise on this video very closely for my very first pork butt slow smoke. I slow smoked the injected and rubbed pork butt (11 lbs) for 6 hrs @ 250F to get a great looking bark. At that time I double wrapped it in butcher paper (after watching your backyard bbq pork butt video). I also added bbq sauce (stubbs pork) and butter. The meat at that the time was at about 145F. From there I did not use a timer but just waited for the meat to get up to 200F (took 3 more hours and hit this temp). Once done I pulled it off and let it cool. The meat was tender, juicy, excellent, and the family and I are really enjoying it (finished shredding the meat at 7am this morning). HOWEVER, in many pork butt videos I have watched, they showed as an example how easily the scapula was able to be pulled free from the meat. In my example, this was not the case. The meat was very tender but it would have taken a hydraulic jack to pull the scapula free! :-) I am exaggerating a bit :-) Can you give any advice along the lines of what I may or may not have done wrong regarding this?
There are 11 muscles in the pork butt so if you cook the money muscle perfectly, the other muscles may be not as tender. It takes a lot of practice to cook all the muscles perfectly at the same time. You have to decide which of the 11 muscles you want to cook perfectly. For a contest, my money muscle (pectoralis profundi) is perfect and my scapula (horn) muscles are perfect. The spaghetti and cellar muscles are usually harder and need to be sliced so I don't usually turn them in. Practice more times and you'll get the hang of it. It takes a lot of skill and practice. I always tell folks that just watching Tiger Woods swing a golf club and listening to him teach you how to swing means you still have to swing 10,000 times to get it right. BBQ is just like a golf swing. One swing may not get you the results that I can get. Make sense?
Thank you Harry for sharing your vast knowledge in grilling. I learned a lot from this video. I am a huge Weber fan so it was great to see your Weber Kettles scattered about with all your trophies. Thanks again Harry!
Yes, comp is an expensive "habit" and all of us need a way to pay for our "drug". We spend between $500 to $1,000 every weekend so that's up to $30,000 a year if you compete 30 times. You hope to win prize money to cover some expenses else your spouse is going to cut short your cooking career or cut off certain parts of your anatomy. :-) Kapish?
Awesome video on competition pork and consistent with the class I just took with Harry a week after this was posted. Can vouch for the flavors and can't recommend enough taking Harry's class.
Awesome, I'm going to try that butterfly method. Also, loved seeing you in videos hanging out with Baby Back Maniac, T-Roy Cooks, Aim'em and Claim'em Smokers, and What's New BBQ. World class man!!
AMAZING video, Harry! Thx for all the truly detailed information! I'm doing smoked pork butts for the first time, and ALL the tips for trimming, injecting, initial smoking, wrapping / finishing, were VERY helpful! Can't wait to see how mine turn out (I'm doing 3 of them)!
@@SlapYoDaddyBBQ I smoked three pork butts, following your instructions, and they turned out AWESOME! I had a total of 27lbs of meat, and gave a way 1/3 to my friend and his wife (who said it was the best pulled pork they have ever had), kept 1/3 for myself, and giving the other 1/3 to my GF tomorrow (and I KNOW she'll like it!). Thanks again! I'm going to check out some of your other videos, and subscribe!
Love your vids Harry...I just bought my first smoker last weekend and im making a pork butt and ribs tomorrow so im trying to pick up some tips from the master!!!
Welcome to my channel Robert. Be sure to watch my butt and ribs videos so you can be a black belt pitmater in no time RIBS Competition Ribs - ua-cam.com/video/JIdEeZ7x094/v-deo.html Coaching Ribs - ua-cam.com/video/Ld1A_dPwsw8/v-deo.html Livermore Ribs - ua-cam.com/video/ua1LQ9DSgOI/v-deo.html Harry Grill Ribs - ua-cam.com/video/XcIZ2AW4Smo/v-deo.html Jenga Ribs - ua-cam.com/video/glYiEZuJAhM/v-deo.html PORK Backyard Butt - ua-cam.com/video/wtWIVMzF7hk/v-deo.html 6 Pork Injections - ua-cam.com/video/CoICN1p2hH4/v-deo.html Chili Verde Pork - ua-cam.com/video/0n6aMAMGhq0/v-deo.html
Hey harry, I have two pork butts in my freezer waiting on me to learn the best process to smoke them. This video REALLY helped me to feel confident enough to go for it. I’m only bbqing for friends and family but still want to make a competition quality product. Thanks!
Give it a go and you'll do great. I also show how to cook a backyard butt with some variations you can check out. Backyard Butt - ua-cam.com/video/wtWIVMzF7hk/v-deo.html 6 Pork Injections - ua-cam.com/video/CoICN1p2hH4/v-deo.html Chili Verde Pork - ua-cam.com/video/0n6aMAMGhq0/v-deo.html
Harry, used this recipe yesterday and KILLED IT! Made incredible pork, my family and I ate like Kings. When I sliced the money muscle it was insanely moist and tender.
I'm going to try some of these tips on my next cook. I've never been one to separate the money muscle as a backyard enthusiast. I'm a certified KCBS judge, so I've tasted plenty of them. They are really good when prepared correctly. It's not commonly seen in NC BBQ, except in comps. Thanks and count me as a fan!!
Thanks Harry, due to the low cost of pork butt and a very large family we have this quite often. I am going to try your methods of adding the brown sugar and the butter before I wrap.
Subscribed! I can't get enough of your videos as I have been smoking on my WSM 18 for almost a year now. Still learning a lot but why not learn from the Master! I appreciate your time and effort to teach us Mr. Soo.
Hey Fish or Die, I have almost 100 videos posted. Hard to imagine when I started that I need to post about 500 videos to just scratch the surface of barbecue. I'm a lifelong student of BBQ and the more I learn, the more I know that I have much more to learn. Be sure to watch my WSM18 tips. World's Smallest Kettle Grill - ua-cam.com/video/0VKPVZNim0c/v-deo.html; Tamale Pot Smokey Joe - ua-cam.com/video/HsxnNX6LXI4/v-deo.html; virtualweberbullet.com/miniwsm.html; Weber 14 - ua-cam.com/video/ur2Shg_5bE4/v-deo.html; Turbeque - ua-cam.com/video/tiU7Qlj2yDg/v-deo.html; Setup WSM - ua-cam.com/video/dOctn85Y-nk/v-deo.html; Clean up WSM - ua-cam.com/video/E7FWJFvare0/v-deo.html
You're very welcome. Thanks for stopping by. Plenty more BBQ love to be shared so please check back or hit the BELL to be notified when I post a new video.
Harry Soo Wish I could post a pic here but my Boston Butt was cooked to perfection. The addition of butter & brown sugar in the wrap was brilliant. Can’t wait pick up my pellet smoker this weekend & do some reverse searing. All the best from down under 😊
OK, will do one from start to end. Meanwhile, you can watch my Beverly Hills catering ua-cam.com/video/uxrMjRP9l6I/v-deo.html and my trip to Texas with Junior Urias - ua-cam.com/video/pNiiX7_Cl60/v-deo.html
Peace, love and barbecue to you Charles! Thanks for stopping by. Many more videos being edited to up your game coming soon like comp and backyard ribs, picanha, 15 sauces curated by Harry and reviewed by 4 master judges, WSM14, Tamale pot WSM, and many others.
Very good video, learned a lot, had never heard of doing the butterfly method, but will be trying it soon. Like that you experiment to find that perfect match...thats why you have a garage full of trophies...you put the effort in to get the win
Thanks Dave. Happy to spread BBQ love so when I up my game, you'll also up your game. Thanks for dropping by and many more videos coming so please tell all your friends about what my channel does.
OK, I added Pork Loin to the list of videos to do. I helped cook 25,000 pork loin meals a day in Florida with Operation BBQ Relief so I know how to cook loin! ua-cam.com/video/GIMDp_zDw7A/v-deo.html
You the Man! Thanks!... I live in South East Georgia just above Jacksonville Fla. We almost deployed down to south Florida with OBR also following IRMA, but my chose to stay local. My wife and I went and bought some Loins and Butts prior to the Hurricane hitting, and the morning after IRMA ripped through our town we set my smoker trailer up at our local Fraternal Order of the Eagles and with the help of some fellow Eagle members, we served all of our county first responder's and public works personnel with a hot meal... It was a very humbling feeling to be able to give back to those in our community that worked long hours to ensure the people of our small community were looked after. It very saddening seeing the devastation that the people in North California are dealing with from the Fire's, OBR and World Food are doing a great thing being there to assist them, and if i were closer would be right there to help.
i like the nerdy parts. i always thought the "butt" was a reference to the meat being the butt-end of the arm joint of the pig. always glad to learn something.
Yes, wooden cask. On naval vessel the drinking water was also called butt. Hence the term scuttlebutt as sailors exchanged rumors around the fresh water source on a boat
I just stumbled upon this video. Going to try and do the, $ muscle hang for more smoke ring. I have been using Kosmos injections haven't tried anything else but so far they have been delicious. Great video thanks for the effort.
Thanks Dustin for visiting my 400 video channel with 35 Playlists Here are some injection shoot outs which might be useful 6 Pork Injections - ua-cam.com/video/CoICN1p2hH4/v-deo.html Best Brisket Injections - ua-cam.com/video/RpnIGw4vyPA/v-deo.html 6 Chicken Injections - ua-cam.com/video/x23NxXkfW7s/v-deo.html
@@SlapYoDaddyBBQ just watched the pork injection video great information. I just put on 2 pork butts and 1 brisket for super bowl Sunday. What part of Cali are you at? I'm in Huntington Beach.
your vids are top notch, thanks for sharing your secrets to a perfect outcome on all your vids. i am not a comp bbq however i like perfection for friends and family to enjoy the comp stye of bbq.. do you have any suggestions on the pork lion? or a vid on that as we poor folks can get it cheap and it can dry out quickly with injection as well. can you do one with a lion? the Hawaiian chicken turned out awesome.
Seeya in Lubbock next month James. I'm rusty and off my game but I'll try my best. Wanna wager $1.00 on who is better at ribs in Lubbock? Is Kenneth coming? Can you yank Justin and Troy to come too? We should have a Kumbaya Reunion!
Harry Soo $1, you’re on. I’m in charge of chicken at that contest but I’ll bring a rack of ribs and we can have a friendly rematch. I’ll be cooking with another team so Justin and the other guys won’t be there.
Yup, got my Southwest flight booked. Do you have any gear i can borrow? Are you coming with a trailer? My local friends may or may not have all the gear I need.
I just did 3 butts on my KJ and used your rub and Sweet brine o mine.....WOW. I did add apply juice to the wrap as well. Thanks for all the tips. I gave one to my sister's family and it is almost all gone lol. Will you be talking about your charities in an upcoming video? You mentioned in Justin's about helping kids get life skills through BBQ! That is such a great concept!
Hey John, you're very thoughtful and compassionate of you to ask about charity. The net proceeds from my BBQ work is for philanthropy and we had a successful launch of our Grilling Life Skills for under served youths last Sat in Hayward near Oakland. The response was overwhelming and I'm in the process of documenting lessons learned and creating a tool kit you can download for free to launch this type of program in your inner city in partnership with your local case worker. There is a great need to spread BBQ love especially to the youth who are the future of America. I will be recruiting and training potential volunteers such as yourself. Stay tuned.
That is great...looking forward to hearing more! The concept is sound....it doesn't matter your background, who you voted for, what your favorite music is, good food brings people together. And teaching others opens up all new possibilities for both the teacher and student!
I worked on it all day yesterday. Dry brined overnight, injections of char siu marinade, dry rubbed, then glazed as they went on smoker, spritz/mop it up with more char siu marinade every 30-45mins. Smoked for 5-6hours 200-280F. Thanks for your video covering the butterfly as this was my first time smoking pork butt and helped me in my creation last night!
LOL! Just establishing street cred in response to some first time folks on my channel who did not see me win Pitmasters Season One and who wonder who's this Harry teaching how to cook championship BBQ!
@@SlapYoDaddyBBQ hey man, you have those trophies for a reason. There's no sense in hiding them. Btw you should have ryky from burrfection do a video on your channel that would be awesome to see you teach him some bbq secrets. Of course if all the virus stuff permits.
@@_BLANK_BLANK Ryky was my BBQ student and he returned the favor and taught me how to sharpen knives at his home so you see me on his channel. I asked why he was recording two boring guys sharpening knives and 50 K watched which inspired me to start my UA-cam channel. So Ryky is responsible for my channel. See my 3 knife sharpening video in homage to Ryky!
Quick question, I just bought a used 22 wsm and it doesn’t have a water pan. Could I use a pizza pan as a diffuser or what do you recommend. I normally cook more hot and fast (300-350) Thanks so much for your help.
Yes, any metal pan will work. Also ceramic planter base from Home Depot that fits will work also. You can also cook the WSM22 like a drum UDS without baffle
I've watched a bunch of your videos, love them all. Regarding injecting: Do you ever have an issue, especially with pork, where the pork when pulled and mixed becomes a little too soggy or mushy? I want the flavor of an injection but also the texture of a well smoked shoulder. Additionally, does injecting affect smoking time? I'm using a WSM 22 with butcher paper. Thanks Harry, keep it up!
Possible causes you can fix via experimentation 1. wrong injection w too much tenderizer or sodium phosphate 2. injection left on too long so protein microfibrils broken down too much 3. Too much salt in rub makes for hammy texture and flavor Easy way is to try my winning recipe. Good for 3rd place TOY KCBS among 7,000 pro teams
@@SlapYoDaddyBBQ thank you so much! Last thing, how long do you let it sit (in or out of fridge) after injecting and rubbing before placing on smoker? I apologize if you covered that in one of your videos but I can’t remember. Btw I have your rub which is incredible and kosmos pork injection
Harry, absolutely fantastic video! I love your teaching style. And the timing could not be better. I will be cooking a test run this weekend before entering my first KCBS competition. I had planned on using the Butcher Open Pit Pork Injection. Any thoughts on the Open Pit vs their standard Pork injection? Again thanks for all your help with teaching us little guys that are getting started in competition!
Once again Harry you teach a small part of your vast knowledge and BBQ love to us an I can't wait to try each method, but what about Mr Beans ?? Did he get to judge your awesome efforts??
Thanks again Harry. It isn't any wonder you have a garage full of trophies. That is perfection and then some. Was that the wsm 22.5 with water pan and no water? Thank you again for all the information and your time.
I cook with a variety of smokers. The comp butts were in my WSM22. There was no water in the waterpan as I like to cook dry and use a spray bottle to manually control moisture. I usually use a WSM18 for comps as they are easier to transport. The backyard butts were done in a UDS. Thanks for stopping by.
I love your videos. They’re so great. Do you have a video on the best way to hold meat? In case if you are doing a big cook for a party and some meats finish sooner than others? Do you put the meats in the oven at 170 F and hold them there or do you use a cooler? Thanks!!!
I like to cook, cool, slice/shred, 1/2 foil pan, tightly cover w foil, freeze/refrigerate. Reheat 350F oven until internal 165F. Fridge food for a week. Frozen good for 3 months
Hi Harry your channel is incredible... so much to see... wondering can a pork butt be smoked with the skin on? and make it crispy?? I was going to smoke one this weekend and I hate to not use it! also I see people put their butts in a cooler to rest? i'm not sure I understand that. thanks harry!
The pork butt you buy in the US comes skinless. If you want skin on, you have to purchase skin-on pork belly used to make roast pork like what you see in Chinese deli's. Here is how to get the skin crispy - ua-cam.com/video/LbY7KPJJvII/v-deo.html
@@SlapYoDaddyBBQ thanks harry! there's a specialty butcher near me in Los Angeles that will cut pork shoulder with the skin on... the frying pan method could be tough with something as big as a pork shoulder. hmmnn. Maybe could torch it at the end or blast it under a broiler? curious your thoughts! thanks!
Harry is one of the people who has put BBQ in the mainstream. His dedication to helping others learn is what separates him from many of the others. He shows his tips, tips which most all pitmasters keep a secret, because he wants everyone to enjoy good BBQ. Coming from the Kansas City area all my life, when someone wins KCBS trophies like he does, makes him a legend. Thank you Harry for making me enjoy doing this for my family and friends, and using your techniques to make great BBQ!
You are very welcome! Enjoy the 300 videos and 35 Playlists when you have time to watch!
This man is legend, follow everything and the whole neighborhood comes out when I fire up the smoker
After watching this, I can see I need to step up my game and go Harry Soo style!!! Thanks for sharing all of this great info Harry. Much love to ya brother!!!
Much love back at ya brother T-Roy. I can be over your place in Sept for some Grill Shrimp and Smoked Grits?
Nice to see Harry seems to be having fun with this even after so many years.
Love what you cook and cook what you love! Pork Fat RuleZ!!!
Just made 2 pork butts for a vacation with friends. Followed the technique to the letter but used a few of my own flavors. My friends both said it was “the best pork butt we’ve ever tasted.” I can only assume that this was thanks to Harry Soo’s black belt tips for competition setup of a WSM. Harry, seriously, thanks for all you do. You are a BBQ genius.
Thanks Chris! Please consider more exclusive tips, content, behind scenes Patreon.com/HarrySoo
I'm brand new to smoking and know very little about it, so I started learning everything I could and my neighbor turned me on to Soo's channel! Great info and now I'm subscribed! Definitely want to learn from the best!👍👍😉😉
Thanks for stopping by. Feel free to browse my 600 videos and 35 playlists when you have time.
Hi Harry - huge fan and have been using modded WSM for 15 years. You have been a huge influence on my bbq game, and now I win some kcbs backyard events in the bay area. Thanks for your videos!
My pleasure Mark. Thanks for your support and kind words
Holy shit! Look at that hardware!!! Are you kidding me!? I didn’t realize you were a BBQ GOD! Amen.
Thanks for stopping by!
That is Awesome! I ALLways learn great things when I watch Harry Soo videos! I never Knew why they called a pork shoulder a Butt! That history lesson about the wooden box they used to salt and pack the pork shoulders in was called a BUTT! Love It! This is why I love listening and learning from Harry! I love learning to smoke and BBQ better too! But Never stop with the History Lessons! They don't teach that stuff in schools anymore! God Bless Ya Harry!
Welcome Paul. When you have time, there are 300 other videos 35 playlists to up your BBQ game!
I just bought a WSM 22.5. I use to smoke in an old freezer years ago, but haven't done it now for about 25 years or so. Started watching a few guys like T-Roy, Malcom Reed, Babyback Maniac, and Phil in Florence. They all add to my understanding of what to do or not do, or how to modify this smoker etc. which helped me settle on the Weber. But nobody I've seen to date teaches this understanding of the muscle your cooking like you do. I loved this video and wish you best success in your future cooks. Hope you will do more like it in the future.
Thanks Jimmy. I have 60+ videos and another 600 to come so I will teach you to master barbeque so you can spread more love and kindness in the world
For a real rookie, thats a lot of education ! Thanks Chef!
Hey Chuck thanks for wa6. Only 140 more such videos and you'll be a black belt master!
Harry, I've been a fan of smoking pork shoulder for years now. I just learned way more than I knew from experience by a long shot from this video...Period. Thank you!
Glad I was able to help you master barbecue pork so you can spread BBQ love. Be sure to watch my other pork videos.
Backyard Butt - ua-cam.com/video/wtWIVMzF7hk/v-deo.html
6 Pork Injections - ua-cam.com/video/CoICN1p2hH4/v-deo.html
Chili Verde Pork - ua-cam.com/video/0n6aMAMGhq0/v-deo.html
Your videos are so helpful. It has the feel that I'm taking your BBQ class. I appreciate you sharing your techniques with the BBQ community.
Jim, I'm just happy to be a tiny part of your BBQ journey to spread more love in the world. Thank you for your kind words. Please tell your friends about my channel and send me a note when you take walks in your backyard among family, or in sanctioned comps
I love Harry’s scoreboarding 😂.
Wow Harry you killed this video. Love all the tips seriously !!!
Harry , awesome tutorial ! Great job explaining everything, even those 6 syllable words i didn't catch !...lol Thank you so much for explaining your processes! Best of luck Harry! If you ever need a dish washer , i'm your guy!!!
You mean Pectoralis profundi aka Money Muscle? LOL! :-)
OK, I'll think about you next time I wash dishes. Thanks for offering.
If you want to binge watch my channel. I've organized my 100+ videos in Playlists for easy navigationua-cam.com/channels/4dtbTXdvjo272b5x_mxRBw.htmlplaylists
Food Gawker - tinyurl.com/klnclwu
Pinterest - tinyurl.com/k34kgq6
Thank you Harry. A GEM in every minute of Harry's videos. Thanks Again!
You're very welcome!
I used this process with the Butcher BBQ injection last weekend and it turned out so good! Thanks again for all you do man.
Glad to hear Tony!
Thank you Harry! You will always be my go to person when I have to make bbq or smoke meat. You are a real one. Love you Pal! 💪🏾
Love you too LadyV!
Holy crap harry i knew you were a great pitmaster but man oh man! Respect brother! Thanks for sharing so many amazing tips.
Glad to help
Spreading that BBQ love as always. I love your channel!!! What really got my attention is that you are a poker player just like me. :) Thanks again for sharing....you are definitely upping my BBQ game for sure!!!
I appreciate that!
Harry thank you so much for making this video. I have watched you four years on pitmaster reruns and really appreciate your guidance. I will be competing in my first KCBS event this coming March.
Great to hear! Good luck in your first comp!
My brisket turned out perfect thanks to this 🤠 Wonder what I’m cooking next. 🐽
Edit. Seriously though. Thanks for the wonderful videos.
Happy to hear!
Thanks for showing all the black belt techniques and stepping up my BBQ game.
I bet your neighbors love you. Thank you for sharing
You bet! Actually, a lot of my food goes to first responders around my city as you can see at the end of these videos
ua-cam.com/video/3zf32jA0nK0/v-deo.html
ua-cam.com/video/DeaV4Va5etY/v-deo.html
Trying to prepare for my first comp and this was excellent information! Thank you Harry!
Happy to help. Be sure to do the 7 things before your first comp
As always I love the detail and explanation Harry. Thank you for sharing.
You are very welcome
Thank you very much for taking the time and going in depth. It's clear to see why you win so often.
Thanks for stopping by
Listen to Mr Soo here. Sounds like he has a PHD in BBQ! Thanks for sharing!
Thanks for stopping by. Feel free to browse my 160 videos across 25 playlists when you have time
Harry, I tried to follow your advise on this video very closely for my very first pork butt slow smoke. I slow smoked the injected and rubbed pork butt (11 lbs) for 6 hrs @ 250F to get a great looking bark. At that time I double wrapped it in butcher paper (after watching your backyard bbq pork butt video). I also added bbq sauce (stubbs pork) and butter. The meat at that the time was at about 145F. From there I did not use a timer but just waited for the meat to get up to 200F (took 3 more hours and hit this temp). Once done I pulled it off and let it cool. The meat was tender, juicy, excellent, and the family and I are really enjoying it (finished shredding the meat at 7am this morning). HOWEVER, in many pork butt videos I have watched, they showed as an example how easily the scapula was able to be pulled free from the meat. In my example, this was not the case. The meat was very tender but it would have taken a hydraulic jack to pull the scapula free! :-) I am exaggerating a bit :-) Can you give any advice along the lines of what I may or may not have done wrong regarding this?
There are 11 muscles in the pork butt so if you cook the money muscle perfectly, the other muscles may be not as tender. It takes a lot of practice to cook all the muscles perfectly at the same time. You have to decide which of the 11 muscles you want to cook perfectly. For a contest, my money muscle (pectoralis profundi) is perfect and my scapula (horn) muscles are perfect. The spaghetti and cellar muscles are usually harder and need to be sliced so I don't usually turn them in. Practice more times and you'll get the hang of it. It takes a lot of skill and practice. I always tell folks that just watching Tiger Woods swing a golf club and listening to him teach you how to swing means you still have to swing 10,000 times to get it right. BBQ is just like a golf swing. One swing may not get you the results that I can get. Make sense?
Thank you Harry for sharing your vast knowledge in grilling. I learned a lot from this video. I am a huge Weber fan so it was great to see your Weber Kettles scattered about with all your trophies. Thanks again Harry!
Feel free to browse my 130+ videos organized by Playlists. Let me know if you have any questions
I love how all you competition cooks retail your rubs sauces and injections.
Yes, comp is an expensive "habit" and all of us need a way to pay for our "drug". We spend between $500 to $1,000 every weekend so that's up to $30,000 a year if you compete 30 times. You hope to win prize money to cover some expenses else your spouse is going to cut short your cooking career or cut off certain parts of your anatomy. :-) Kapish?
Understood. With that said I think I'm going to try some Slap Yo Daddy products. Been following you since BBQ Pitmasters.
Thank you for sharing this Harry, your work is second to no one!!
Thanks FatKids BBQ! Keep spreading BBQ love!
Awesome video on competition pork and consistent with the class I just took with Harry a week after this was posted. Can vouch for the flavors and can't recommend enough taking Harry's class.
Keep spreading BBQ love Lance! Thanks for vouching for the flavors. Did you share the food from the class with everyone?
Harry Soo - Of course! Was loved by all. And will probably do a butt for homework.
Awesome, I'm going to try that butterfly method. Also, loved seeing you in videos hanging out with Baby Back Maniac, T-Roy Cooks, Aim'em and Claim'em Smokers, and What's New BBQ. World class man!!
I teach you how to master barbeque so you can spread BBQ love. Look out for plenty more BBQ videos coming soon
AMAZING video, Harry! Thx for all the truly detailed information! I'm doing smoked pork butts for the first time, and ALL the tips for trimming, injecting, initial smoking, wrapping / finishing, were VERY helpful! Can't wait to see how mine turn out (I'm doing 3 of them)!
Best of luck!
@@SlapYoDaddyBBQ I smoked three pork butts, following your instructions, and they turned out AWESOME! I had a total of 27lbs of meat, and gave a way 1/3 to my friend and his wife (who said it was the best pulled pork they have ever had), kept 1/3 for myself, and giving the other 1/3 to my GF tomorrow (and I KNOW she'll like it!). Thanks again! I'm going to check out some of your other videos, and subscribe!
@@rgeorge9260 Well done Richard. Keep spreading BBQ love!
Hello Harry thanks for another great video your dedication is much appreciated 👍
My pleasure
Hope your next trophy 🏆 is from UA-cam
Thanks for the tips
Thanks for stopping by and your kind words!
Love your vids Harry...I just bought my first smoker last weekend and im making a pork butt and ribs tomorrow so im trying to pick up some tips from the master!!!
Welcome to my channel Robert. Be sure to watch my butt and ribs videos so you can be a black belt pitmater in no time
RIBS
Competition Ribs - ua-cam.com/video/JIdEeZ7x094/v-deo.html
Coaching Ribs - ua-cam.com/video/Ld1A_dPwsw8/v-deo.html
Livermore Ribs - ua-cam.com/video/ua1LQ9DSgOI/v-deo.html
Harry Grill Ribs - ua-cam.com/video/XcIZ2AW4Smo/v-deo.html
Jenga Ribs - ua-cam.com/video/glYiEZuJAhM/v-deo.html
PORK
Backyard Butt - ua-cam.com/video/wtWIVMzF7hk/v-deo.html
6 Pork Injections - ua-cam.com/video/CoICN1p2hH4/v-deo.html
Chili Verde Pork - ua-cam.com/video/0n6aMAMGhq0/v-deo.html
Hey harry, I have two pork butts in my freezer waiting on me to learn the best process to smoke them. This video REALLY helped me to feel confident enough to go for it. I’m only bbqing for friends and family but still want to make a competition quality product. Thanks!
Give it a go and you'll do great. I also show how to cook a backyard butt with some variations you can check out.
Backyard Butt - ua-cam.com/video/wtWIVMzF7hk/v-deo.html
6 Pork Injections - ua-cam.com/video/CoICN1p2hH4/v-deo.html
Chili Verde Pork - ua-cam.com/video/0n6aMAMGhq0/v-deo.html
Harry, used this recipe yesterday and KILLED IT! Made incredible pork, my family and I ate like Kings. When I sliced the money muscle it was insanely moist and tender.
Happy to hear. Keep spreading BBQ love. If you want an easier recipe, try these methods: Backyard Butt - ua-cam.com/video/wtWIVMzF7hk/v-deo.html
Very informative video. Thank you for being generous with your black belt knowledge.
You are very welcome. Happy to share and hopefully you'll become a backyard hero or comp walker!
Great vid Harry I'm addicted to your BBQ perfection. My wife will disagree but more vids! and longer yay
Hey Craig, master barbecue and spread some BBQ love to your wife and she'll let you watch all my videos
I'm going to try some of these tips on my next cook. I've never been one to separate the money muscle as a backyard enthusiast. I'm a certified KCBS judge, so I've tasted plenty of them. They are really good when prepared correctly. It's not commonly seen in NC BBQ, except in comps. Thanks and count me as a fan!!
Thanks for stopping by Smoking TarHeel CBJ. Be sure to watch the CBJ class video ua-cam.com/video/Vt_4aIkRaUc/v-deo.html
Thanks Harry. I'll check it out and best of luck in Texas!
Thanks Harry, due to the low cost of pork butt and a very large family we have this quite often. I am going to try your methods of adding the brown sugar and the butter before I wrap.
I like BIG butts and I cannot lie! 😋😋😋
Hahaha!!
University of Soo. Amazing stuff.
Thanks Robert for stopping by!
Subscribed! I can't get enough of your videos as I have been smoking on my WSM 18 for almost a year now. Still learning a lot but why not learn from the Master! I appreciate your time and effort to teach us Mr. Soo.
Hey Fish or Die, I have almost 100 videos posted. Hard to imagine when I started that I need to post about 500 videos to just scratch the surface of barbecue. I'm a lifelong student of BBQ and the more I learn, the more I know that I have much more to learn. Be sure to watch my WSM18 tips. World's Smallest Kettle Grill - ua-cam.com/video/0VKPVZNim0c/v-deo.html; Tamale Pot Smokey Joe - ua-cam.com/video/HsxnNX6LXI4/v-deo.html; virtualweberbullet.com/miniwsm.html; Weber 14 - ua-cam.com/video/ur2Shg_5bE4/v-deo.html; Turbeque - ua-cam.com/video/tiU7Qlj2yDg/v-deo.html; Setup WSM - ua-cam.com/video/dOctn85Y-nk/v-deo.html; Clean up WSM - ua-cam.com/video/E7FWJFvare0/v-deo.html
Once again a great video. Thanks again. JJ from down under
Excellent video, thank you for taking the time to show off your skills!!!
You're very welcome. Thanks for stopping by. Plenty more BBQ love to be shared so please check back or hit the BELL to be notified when I post a new video.
Harry I love your videos. Very informative.
Thanks Anthony. Feel free to tell others and binge watch my 100 videos when you have time
Excellent content. Very informative. Thank you Harry.
Glad you enjoyed it
Thanks for the info on pork you are a master bbq chef. I almost tried to bite my phone when you showed the butterfly method muscle.
LOL! Thanks for stopping by Ralph!
Your the man Harry...thanks for sharing your secrets
Happy to help you spread more BBQ love in the world!
Being a scientist, I thoroughly enjoyed your video 👌🏼
Awesome! Thank you! More nerdy videos in m 300 videos 35 playlists. Here are examples
Fruit tenderizers- ua-cam.com/video/irLauL_N6Cw/v-deo.html
Buying BBQ Meats - ua-cam.com/video/Lsj0l2uR_Iw/v-deo.html
Salting Steaks - ua-cam.com/video/bt0qNh2ONTk/v-deo.html
Smoke ring - ua-cam.com/video/G0rHKm-JGsg/v-deo.html
Harry Smoking Woods - ua-cam.com/video/X8Xwcj5feDg/v-deo.html
Patty BBQ Woods #1 - ua-cam.com/video/jXR4NqC1l6Q/v-deo.html
Patty BBQ Woods #2 - ua-cam.com/video/YvPAhONkLNk/v-deo.html
Harry Soo Wish I could post a pic here but my Boston Butt was cooked to perfection. The addition of butter & brown sugar in the wrap was brilliant. Can’t wait pick up my pellet smoker this weekend & do some reverse searing. All the best from down under 😊
Harry would love to see you bbq a whole hog. To learn from your version as you are an excellent teach and bbq chef.
OK, will do one from start to end. Meanwhile, you can watch my Beverly Hills catering ua-cam.com/video/uxrMjRP9l6I/v-deo.html
and my trip to Texas with Junior Urias - ua-cam.com/video/pNiiX7_Cl60/v-deo.html
@@SlapYoDaddyBBQ
Awesome, I will be checking it out. Thank you very much
If your ever in or close to Nashville, TN I would love to talk BBQ with you. Thank you for all these videos. I'm learning a lot.
comment on a new video right after its posted, then he'll see it
Sounds good!
I read and reply as best as I can. About 58,000 across 11 platforms, and counting!
@@SlapYoDaddyBBQ thats crazy!
Enjoyed the video and got loads of helpful information. Well done Harry, keep the video coming. Peace, love and bbq.
Peace, love and barbecue to you Charles! Thanks for stopping by. Many more videos being edited to up your game coming soon like comp and backyard ribs, picanha, 15 sauces curated by Harry and reviewed by 4 master judges, WSM14, Tamale pot WSM, and many others.
very interested in the sauces video
Very good video, learned a lot, had never heard of doing the butterfly method, but will be trying it soon.
Like that you experiment to find that perfect match...thats why you have a garage full of trophies...you put the effort in to get the win
Thanks Dave. Happy to spread BBQ love so when I up my game, you'll also up your game. Thanks for dropping by and many more videos coming so please tell all your friends about what my channel does.
Harry Soo Need to do Competition black belt for Pork Loin....Georgia GBA is primarily pork...Loin, Pulled and Ribs....not a lot of info out there
OK, I added Pork Loin to the list of videos to do. I helped cook 25,000 pork loin meals a day in Florida with Operation BBQ Relief so I know how to cook loin! ua-cam.com/video/GIMDp_zDw7A/v-deo.html
You the Man! Thanks!...
I live in South East Georgia just above Jacksonville Fla.
We almost deployed down to south Florida with OBR also following IRMA, but my chose to stay local.
My wife and I went and bought some Loins and Butts prior to the Hurricane hitting, and the morning after IRMA ripped through our town we set my smoker trailer up at our local Fraternal Order of the Eagles and with the help of some fellow Eagle members, we served all of our county first responder's and public works personnel with a hot meal...
It was a very humbling feeling to be able to give back to those in our community that worked long hours to ensure the people of our small community were looked after.
It very saddening seeing the devastation that the people in North California are dealing with from the Fire's, OBR and World Food are doing a great thing being there to assist them, and if i were closer would be right there to help.
i like the nerdy parts. i always thought the "butt" was a reference to the meat being the butt-end of the arm joint of the pig. always glad to learn something.
Yes, wooden cask. On naval vessel the drinking water was also called butt. Hence the term scuttlebutt as sailors exchanged rumors around the fresh water source on a boat
Awesome video Harry. Thanks for sharing some of your knowledge and experience.
My pleasure Jeff!
Harry, thanks for sharing your knowledge and experience!
You're very welcome. Thanks for stopping by
What temp in the oven what setting ?
I like 275F
Just made this yesterday for the first time it was perfect !!!
Hey Harry I’m a KCBS Pro Cooker here in WV and I’m a new sub to your channel! I do similar trims! Great info from this video!
Lots of secrets of how I won 100+ first places and 30 + GC's. Feel free to browse 130+ videos organized by 23 Playlists
I just stumbled upon this video. Going to try and do the, $ muscle hang for more smoke ring. I have been using Kosmos injections haven't tried anything else but so far they have been delicious. Great video thanks for the effort.
Thanks Dustin for visiting my 400 video channel with 35 Playlists
Here are some injection shoot outs which might be useful
6 Pork Injections - ua-cam.com/video/CoICN1p2hH4/v-deo.html
Best Brisket Injections - ua-cam.com/video/RpnIGw4vyPA/v-deo.html
6 Chicken Injections - ua-cam.com/video/x23NxXkfW7s/v-deo.html
@@SlapYoDaddyBBQ just watched the pork injection video great information. I just put on 2 pork butts and 1 brisket for super bowl Sunday. What part of Cali are you at? I'm in Huntington Beach.
@@StrapDLBStyle Happy Super Bowl Day. I'm in Diamond Bar in LA County
Great video, thank you so much
Glad it was helpful!
Excellent information as always. Thank you!!
You are very welcome Thomas
This dude could open up his own trophy store!
No need as I'm passing on my knowledge to you! :-)
I’m just a backyard BBQ’er but I’m really appreciative for all the content you put out!! Always very informative. Thank you for what you do sir
You're very welcome. When you have time please checkout the 170 videos and 30 Playlists to find the topic you need
Thank you for passing on your knowledge.
You're very welcome Art
your vids are top notch, thanks for sharing your secrets to a perfect outcome on all your vids. i am not a comp bbq however i like perfection for friends and family to enjoy the comp stye of bbq.. do you have any suggestions on the pork lion? or a vid on that as we poor folks can get it cheap and it can dry out quickly with injection as well. can you do one with a lion? the Hawaiian chicken turned out awesome.
Glad you like them! The key with pork loin is to not overcook. A wet brine or dry brine before cooking also works
Your the man harry💪👌💯
Had to give your vid a watch before i smoke a butt tomorrow here in plumas lake California. Cheers!
Cheers Francisco. Stay Home. Stay Safe. Cook BBQ!
Very informative video as always. I'll see you in Lubbock next month if you're still making it over.
Seeya in Lubbock next month James. I'm rusty and off my game but I'll try my best. Wanna wager $1.00 on who is better at ribs in Lubbock? Is Kenneth coming? Can you yank Justin and Troy to come too? We should have a Kumbaya Reunion!
Harry Soo $1, you’re on. I’m in charge of chicken at that contest but I’ll bring a rack of ribs and we can have a friendly rematch. I’ll be cooking with another team so Justin and the other guys won’t be there.
I talked to Justin today and he'll try to round up T-Roy, Kenneth, and himself to join us for a kumbaya in Lubbock.
I want to come, I can help out James as part of your team.....
Yup, got my Southwest flight booked. Do you have any gear i can borrow? Are you coming with a trailer? My local friends may or may not have all the gear I need.
Love the channel. Spot on information and 100% transparent.
Awesome! Thank you!
Another nice comparison. All look delicious. Thanks for all of the tips and other info. You can churn n burn. Amazing
Happy to share some BBQ love with Phil n Florence!
I just did 3 butts on my KJ and used your rub and Sweet brine o mine.....WOW. I did add apply juice to the wrap as well. Thanks for all the tips. I gave one to my sister's family and it is almost all gone lol. Will you be talking about your charities in an upcoming video? You mentioned in Justin's about helping kids get life skills through BBQ! That is such a great concept!
Hey John, you're very thoughtful and compassionate of you to ask about charity. The net proceeds from my BBQ work is for philanthropy and we had a successful launch of our Grilling Life Skills for under served youths last Sat in Hayward near Oakland. The response was overwhelming and I'm in the process of documenting lessons learned and creating a tool kit you can download for free to launch this type of program in your inner city in partnership with your local case worker. There is a great need to spread BBQ love especially to the youth who are the future of America. I will be recruiting and training potential volunteers such as yourself. Stay tuned.
That is great...looking forward to hearing more! The concept is sound....it doesn't matter your background, who you voted for, what your favorite music is, good food brings people together. And teaching others opens up all new possibilities for both the teacher and student!
Harry, are you just turning in the MM? I would like to see your work on dressing up the tubes and horn and stuff for a box?
Here are more pork videos to up your game - Playlist - ua-cam.com/play/PL3m5r2-liyzqTbjijDf8rQ4IeWhB2NiRt.html
Curious, what would do you use for your comp pork. I am guessing lucky devil charcoal, but curious of the wood choice. Thanks for the great videos!
Hey Keith, I like hickory and apple when I cook pork. Peach and Pecan work well too. I like JD MAXX briquettes
I’ve heard you talk about the “second money muscle” do you have a video on where that is and how to get to it?
Sew Butt Flower Trim video by Donna, my sweetheart
Very good instructions. Does butterfly reach proper temp faster?
Yes it does
Have you tried the butterfly method with a char siu recipe Harry?
Not yet but it should work
I worked on it all day yesterday. Dry brined overnight, injections of char siu marinade, dry rubbed, then glazed as they went on smoker, spritz/mop it up with more char siu marinade every 30-45mins. Smoked for 5-6hours 200-280F. Thanks for your video covering the butterfly as this was my first time smoking pork butt and helped me in my creation last night!
@@popepourri7776 glad to hear it worked for you
you are truly one hairy, Harry Soo! nice job. Appreciate your passion. Like you, I love to compete and eat great BBQ.
Rick, KCBS General.
Hey Rick thanks for stopping by
Damn, starting out the video with that big ass flex. Got to love it.
LOL! Just establishing street cred in response to some first time folks on my channel who did not see me win Pitmasters Season One and who wonder who's this Harry teaching how to cook championship BBQ!
@@SlapYoDaddyBBQ hey man, you have those trophies for a reason. There's no sense in hiding them.
Btw you should have ryky from burrfection do a video on your channel that would be awesome to see you teach him some bbq secrets. Of course if all the virus stuff permits.
@@_BLANK_BLANK Ryky was my BBQ student and he returned the favor and taught me how to sharpen knives at his home so you see me on his channel. I asked why he was recording two boring guys sharpening knives and 50 K watched which inspired me to start my UA-cam channel. So Ryky is responsible for my channel. See my 3 knife sharpening video in homage to Ryky!
Thank you for the great video! Why did you add the toothpicks?
Hi Kate, it helps identify the steps and recipe variations. Also good for checking tenderness
@@SlapYoDaddyBBQ thank you so much for replying! It’s amazing to watch you cook, you’re very inspirational!
Quick question, I just bought a used 22 wsm and it doesn’t have a water pan. Could I use a pizza pan as a diffuser or what do you recommend. I normally cook more hot and fast (300-350) Thanks so much for your help.
Yes, any metal pan will work. Also ceramic planter base from Home Depot that fits will work also.
You can also cook the WSM22 like a drum UDS without baffle
@@SlapYoDaddyBBQ thank you
I've watched a bunch of your videos, love them all. Regarding injecting: Do you ever have an issue, especially with pork, where the pork when pulled and mixed becomes a little too soggy or mushy? I want the flavor of an injection but also the texture of a well smoked shoulder. Additionally, does injecting affect smoking time? I'm using a WSM 22 with butcher paper. Thanks Harry, keep it up!
Possible causes you can fix via experimentation
1. wrong injection w too much tenderizer or sodium phosphate
2. injection left on too long so protein microfibrils broken down too much
3. Too much salt in rub makes for hammy texture and flavor
Easy way is to try my winning recipe. Good for 3rd place TOY KCBS among 7,000 pro teams
@@SlapYoDaddyBBQ thank you so much! Last thing, how long do you let it sit (in or out of fridge) after injecting and rubbing before placing on smoker? I apologize if you covered that in one of your videos but I can’t remember. Btw I have your rub which is incredible and kosmos pork injection
Your thoughts on seasoning the meat the night before the cook?
Depends on the saltiness of your rub. Not recommended if your rub has a lot of salt
Harry, absolutely fantastic video! I love your teaching style. And the timing could not be better. I will be cooking a test run this weekend before entering my first KCBS competition. I had planned on using the Butcher Open Pit Pork Injection. Any thoughts on the Open Pit vs their standard Pork injection? Again thanks for all your help with teaching us little guys that are getting started in competition!
I like Dave Bouska's regular pork injection. Thanks for stopping by and send me a pic when you take a walk at your first KCBS comp.
Once again Harry you teach a small part of your vast knowledge and BBQ love to us an I can't wait to try each method, but what about Mr Beans ?? Did he get to judge your awesome efforts??
Mr. Beans sends love and hugs. He should be a certified BBQ judge!
@@SlapYoDaddyBBQ That would be awesome !! you could put a badge on his collar with CBJ on it !!
would you recommend brushing a glaze on the money muscle and back on the smoker?
You can but I don't do it.
@@SlapYoDaddyBBQ on a off set smoker which end would you put towards the fire box, money muscle or horn? Thank you
Thank you so much for taking the time to make this video and share your expertise! Excellent education on pork butts.
You're very welcome Anthony. Be sure to watch my pork Playlist for more how to do butts. :-)
Simply Amazing info. Thanks for sharing.
Scott, you're very welcome! I teach you how to master barbecue so you can spread BBQ love.
Thanks for sharing this information.
You're very welcome. Thanks for stopping by Stephen
Great video!!
Thanks for stopping by
Thanks for the video...
Thanks again Harry. It isn't any wonder you have a garage full of trophies. That is perfection and then some. Was that the wsm 22.5 with water pan and no water? Thank you again for all the information and your time.
I cook with a variety of smokers. The comp butts were in my WSM22. There was no water in the waterpan as I like to cook dry and use a spray bottle to manually control moisture. I usually use a WSM18 for comps as they are easier to transport. The backyard butts were done in a UDS. Thanks for stopping by.
I love your videos. They’re so great. Do you have a video on the best way to hold meat? In case if you are doing a big cook for a party and some meats finish sooner than others? Do you put the meats in the oven at 170 F and hold them there or do you use a cooler? Thanks!!!
I like to cook, cool, slice/shred, 1/2 foil pan, tightly cover w foil, freeze/refrigerate. Reheat 350F oven until internal 165F. Fridge food for a week. Frozen good for 3 months
Harry Soo Thank you!!!!
Hi Harry your channel is incredible... so much to see... wondering can a pork butt be smoked with the skin on? and make it crispy?? I was going to smoke one this weekend and I hate to not use it! also I see people put their butts in a cooler to rest? i'm not sure I understand that. thanks harry!
The pork butt you buy in the US comes skinless. If you want skin on, you have to purchase skin-on pork belly used to make roast pork like what you see in Chinese deli's.
Here is how to get the skin crispy - ua-cam.com/video/LbY7KPJJvII/v-deo.html
@@SlapYoDaddyBBQ thanks harry! there's a specialty butcher near me in Los Angeles that will cut pork shoulder with the skin on... the frying pan method could be tough with something as big as a pork shoulder. hmmnn. Maybe could torch it at the end or blast it under a broiler? curious your thoughts! thanks!
I like that butterfly method, I have a butt I'm smoking tomorrow and I might butterfly it. Thanks for the tip!
Give it a go and let me know how it came out. The butterfly method gets you a beautiful crust
What do you do with this practice meat.
Enough for a football team
Very informative. Thank you.
Merry Christmas