Really good video. Love these tutorial type videos showing awesome technique! Thanks for being so open to share your knowledge, it is very much appreciated.
Hi Arnie, cooked my 3rd pork butt ever on my WSM. I forgot to buy apple juice for the injection and used Ocean Spray Cran Mango instead. Worked great as the spritzer too. Great video and thank you for sharing your tips.
Really good video... That BONE SUCKIN RUB is good... Never tried there sauce yet ; but will try it real soon.. I've injected with Apple 🍎 Juice before ; but never tried it mixed with other ingredients.. I'll DEFINITELY give ur recipe a try on my next pork butt
Thanks for the suggestion Ryan, we'll lookat different video options a little later this year for sure, I like your idea, it's the age old debate for sure.
The Fixer yessir they make a couple different pork rubs. www.fiestaspices.com/product/pork-rub/ www.fiestaspices.com/product/rib-rub/ And a bunch more. www.fiestaspices.com/browse-all-products/
@@ArnieTex Yeah there's something about the fat being on top that bastes the piece of meat underneath so you don't have to spritz it too often either. I like that idea but I hate the idea of having my rub come off the meaty side.
When I cook butts for home or catering I do not inject, that's strictly a competition thing for me personally. Both of those companies make excellent products so don't thing you would be disappointed in either one, at this time I am not using either of those.
@@ArnieTex my pleasure. I am doing an 8 lb Boston butt low and slow @ 225 now. ( i have the time) I injected it like you did with the mango, never tried it.can't wait to try it.
Thank you Todd, I normally cook at 275-300 for everything bbq. Time will vary based on many variables such as wind, weather, how much meat is in the bbq smoker and or the size of the butts but generally pork butts are done in 7-8 hours for me.
@Richard sometimes I do and other times I don't, depends how many I am cooking and for what purpose. Pans work great for holding all that delicious aujuz
@@ArnieTex thanks for the quick response. Love your videos. My dad has a smoker like that from the early 90s. Never knew where it came from but looks like one of there's
i always say "ain't no wrong way or right way" I have never found it neccessary especially since your going to pull the meat apart and any au juz and flavors can be mixed in at that time. However again nothing is sacred anymore so if you try it let us know how it worked out. Thanks for your question.
Master class, not only for the high quality of the info shared but for the way of delivering it. Thanks
Thank you Pablo, appreciate the feedback
Thx once again Arnie for a gr8 video and some really good information..."what you want to taste first put that on last".
You know it brother ;)
For starters on bbq
start with a pork butt, it always comes out juicy
Mr. Arnie, you have been a big help to me. Your videos have helped me make some awesome tasting pork. You sir are the best, Thanks for your help.
Thank you Herm, thats what we love to do, help folks cook better, its my pleasure and thank you for the feedback.
Hello Mr Arnie hope you are doing well. Great video and tips. Big Tx hugs.
Thanks Maria, appreciate it
Great video and presentation to the crowd.You are a great speaker Arnie.
Thank you very much, love having fun and talking bbq
My man! You're back! :D
Yessir for sure
GREAT video.I liked how you covered the injection Thanks Arnie..
Thanks Jim, appreciate it buudy, have fun
Always so positive, thanks keep up the good work !
Thank you
Really good video. Love these tutorial type videos showing awesome technique! Thanks for being so open to share your knowledge, it is very much appreciated.
Your welcome, we love helping the bbq community out., Now go cook some bbq Mark
Hi Arnie, cooked my 3rd pork butt ever on my WSM. I forgot to buy apple juice for the injection and used Ocean Spray Cran Mango instead. Worked great as the spritzer too. Great video and thank you for sharing your tips.
@@marksaint-louis3246 thanks for sharing that info, great way to Make it Work.
Great video Mr Arnie!! That bone suckin sauce is good !
Yessir, great stuff
Hey Arnie , Love These Video's , I Always Pick - up Great Tips .
Thanks for watching and following
Love the video, that's some good info, thanks I appreciate it, I'm gonna try some of them rubs, thanks,👍👍
Thanks a bunch John
Really good video... That BONE SUCKIN RUB is good... Never tried there sauce yet ; but will try it real soon.. I've injected with Apple 🍎 Juice before ; but never tried it mixed with other ingredients.. I'll DEFINITELY give ur recipe a try on my next pork butt
Thanks for watching DeWayne, now you can kick it up a few notches
I usually do it the Mexican style and inject a mixture of achiote and OJ 😊
Arnietex si puedes can you make a video about flipping brisket... if its preferred or not ... thank you
Thanks for the suggestion Ryan, we'll lookat different video options a little later this year for sure, I like your idea, it's the age old debate for sure.
Honest and humble. 👍🏻🇺🇸👍🏻
Bloody ripper mate 👍👍👍
Thank you
That food is looking good
Love this vids man keep em coming
Thank you a bunch, more to come soon
ArnieTex how soon Arnie LoL I’m over here watching your old videos haha saludos from Edinburg.
@@asp5645 thanks brother, real soon.
great job Arnie!!
Thank you Chicken Fried BBQ, see you in a couple weeks I hope
Great as usual! Thank you!
Thank you Dave, appreciate ya buddy
What an awesome cook and valuable information. Shout out to Edinburg! Does Fiesta make any seasoning that goes good on Pork Butt?
The Fixer yessir they make a couple different pork rubs.
www.fiestaspices.com/product/pork-rub/
www.fiestaspices.com/product/rib-rub/
And a bunch more.
www.fiestaspices.com/browse-all-products/
One more. www.fiestaspices.com/product/smoky-swine-seasoning/
I prefer to do fat side down because I don't want the rub to come off the skin side with it scraping on the grates.
Thats my personal preference too Chili Powder but have done it both ways and had great briskets.
@@ArnieTex Yeah there's something about the fat being on top that bastes the piece of meat underneath so you don't have to spritz it too often either. I like that idea but I hate the idea of having my rub come off the meaty side.
@@edwrd1990 So true, with pork butt like to start fat down and get a nice bark then fat up when I wrap.
Do you like the kosmoq injection and rub. Or the malcom reed rub
When I cook butts for home or catering I do not inject, that's strictly a competition thing for me personally. Both of those companies make excellent products so don't thing you would be disappointed in either one, at this time I am not using either of those.
What a great Presentation !! great Job
Thanks for watching, Peter!
@@ArnieTex my pleasure. I am doing an 8 lb Boston butt low and slow @ 225 now. ( i have the time) I injected it like you did with the mango, never tried it.can't wait to try it.
Peter W right on, let me know how that turns out 👊🏽
@@ArnieTex came out awesome.. was nice and tender.will do it again.
Peter W right on 👊🏽💥
Great video. Very informative. What temp did you cook at. How long was the cook. I have a 20 pork butt to cook
Thank you Todd, I normally cook at 275-300 for everything bbq. Time will vary based on many variables such as wind, weather, how much meat is in the bbq smoker and or the size of the butts but generally pork butts are done in 7-8 hours for me.
Nice tips my man. Thxs.
Thank you ARF, appreciate that hope it helps out.
Arnie I’m here in Haslet next to your Cuñado! I love your videos ! We need to hook up ! I just received your seasonings ! Love them !
What a great video 💯🙏
Awesome vid brother- gonna try it this weekend, what brand is your injector?
thats an Allflex Ultra from amazon, sometimes hard to find though, I got mine at usbbqsupply.com, more expensive but they had it.
That’s a nice looking injector. Have any info on that?
Yessir sure do, here ya go; usbbqsupply.com/home/index.php?main_page=index&cPath=37
Do you use chunks of wood over charcoal?
Depends what cooker I am using William, great question but yes in most cases I do unless using the stick burner. Thanks
nice video thanks. Do you trim any of the fat cap off?
Hello Andy, yes I try to make it thin about like brisket, 1/4 to 1/8 thick, just my preference.
Do you cook it in a pan
@Richard sometimes I do and other times I don't, depends how many I am cooking and for what purpose. Pans work great for holding all that delicious aujuz
Thank you Arnie that's kind of what I was thinking
What temp do i need to take it up too?
Good stuff 👍🏾
What’s the juice after the Apple?
Mango
Can u make fruit rub
@Travis Parks, There are already some great flvors out there and I'm sure it's possible but I have not looked into it, great idea.
Your production values are really high.
Thank you, appreciate the nice words
What smoker are you using in this video
Hello David, thats a Pitts n Spitts offset stick burner.
@@ArnieTex thanks for the quick response. Love your videos. My dad has a smoker like that from the early 90s. Never knew where it came from but looks like one of there's
@@dbronk1771 Thanks and stay tuned for more great videos in 2021, Happy New year
What about low and slow with injection? For home cook.
Works great both ways if you have time to do it that way, great bbq and even more moisture.
I don’t care how fast the world is changing or who’s putting what in their noodles. Nothing comes close to old school bbq done correctly.
I do concur with ya Derrick
would a second injection, before resting, to replace au jus recommended?
i always say "ain't no wrong way or right way" I have never found it neccessary especially since your going to pull the meat apart and any au juz and flavors can be mixed in at that time. However again nothing is sacred anymore so if you try it let us know how it worked out. Thanks for your question.
Where is this at?
Mansfield Tx Academy Sports and Outdoors
Fat down or up
Works both ways lol, thanks