One thing I forget to mention in the video is that for the injection mixture, you MUST heat it up on a stove for 5-7 min until mixed and then let cool COMPLETELY before injecting.
B'S BBQ great video...ima smoke my first one this weekend.....wuick question...do u let it rest before u start pulling or do you do it immediately after pulling from pit??? thanks
I've never tried injecting. I always have tons of juice from the meat itself pooling up in the plate during resting. And I always lather with olive oil before rubbing, allowing more seasoning to stick. I start it with fat up and leave it there until finished. But that's what's cool about barbecuing, everyone has the own style. Great editing and really funny.
@@michaelramirez3112 Definitely let it rest.. Most meat that you cook should rest in my opinion. I cook my pork butt almost exactly like he does (even with rubbing and injecting the night before) and I'll pull it off the smoker when it comes up to temp and wrap it in a towel or old blanket and let it sit for a while. At that temp, it'll render down the fats in the meat and you'll have juicy, tender pulled pork. I know this reply is a bit late but hopefully it'll help you out a bit.
Two years ago I watched this before doing my first pork butt. Many butts later and even watching other videos this is still my go to video if I want a refresher! Turns out perfect every time! The only thing I do that is different is after it comes to temp I leave it wrapped in the foil, wrap it in a giant beach towel, then put it in a cooler for an hour to rest.
Awesome to hear! I'd totally have rested it if I had time. But a hangry wife and the stall lasting an hour longer than I had accounted for meant pulling right away. 🤣
Yep, you're right! I cook for 10 hours and a lot of time, it's gone before I get to eat. It kinda makes me feel good, that they like it, but then again, I gotta pray there is something left for me. That's why "Chef Treats" were invented. What happens during the cook is no one's business. If a little is missing when it gets to the table, Oh Well, I had to make sure it was good. Thanks for the posting, you helped me with the injection process.
Banger of a video! I watched this the night of cooking two 4 pound butts for the entire neighborhood for the first time. It's actually the first time cooking for anyone outside my inner circle. Started smoking at 2:30am and smoked for 5 hours at 225-260 (it's not the most reliable on the market lol) and after watching temps like a hawk, I transferred them into a water/apple juice/sweet bbq sauce into two crock pots on high. Temps pulling it off were around 130, so I feel like I am in the slot for making fall apart bbq. I will check the temps 3 hours into crock-potting them, they have some gorgeous bark! If the temp climbs too high too fast in 3 hours, I will back it down and go slow with it for the remaining 3 hours. The lack of sleep IS making the delirium kick in, but I am sure if you have made it THIS far in the reply you might have a chub thinking about the meat my neighborhood will devour. Just know: it's a chub we share TOGETHER! Bless you all! Long live smoking!
Prepping my new smoker as per your instructions right now, I have an 8 pound Boston butt in the freezer for my first attempt ever. I appreciate your videos very basic and easy to follow many thanks bro.
This was an absolute pleasure to watch. You just taught me temp is everything. I also enjoyed your humor and comments to some of these folks. Well, bye.
It is true that everyone has their own way of doing things. Personally, on a Boston butt, I want to taste the meat and smoke of hickory. The southern way. So I use only salt, black pepper and melted real butter for the internal injection. On the outside, I use salt, pepper, little garlic powder and that is all. I smoke mine on the Big Green Egg until the internal temp reaches 195 and take it off the smoker for a resting period. I use indirect heat and no wrap. Chef Jerry
It's not the fat that renders down from 190-205F. It's the collagen which is like the protein glue inside the muscle fibers. At those temps the collagen gelatinizes. That's what makes the pork tender.
Watched a few YT vids on smoking a Pork Butt & one tip I liked was to place a few pats of unsalted butter, a dash more Rub & some Brown Sugar over the Butt just before wrapping. I did that on my first Butt in addition to adding a half cube of melted butter (about 2 oz) to my injection marinade. No weight loss occurred, but neither were there any complaints. Just another thing to try that doesn't seem to hurt a Good Pulled Pork Sandwich.
Good job! The bone slides out like that you know you hit the mark. Something I do at the end when probing for temp (still wrapped) is feel for resistance. The probe should slide in like a toothpick does into a cake, no resistance. Thanks for sharing.
I'm getting ready to smoke several of these for a graduation party this Saturday. My first time doing them. Thanks for the video, I'm watching as many as I can to get over my apprehension!
Great video mate. I’m doing my first smoke of anything and doing a pork butt on Christmas Day. This video was informative and funny and I’m now a little bit more confident after watching this. Cheers.
Jayyencee B awesome. Glad it helped. You picked the right meat for your first smoke. Pork is extremely forgiving. By that I mean if your temps spike or dip, it's not the end of the world. Also, I forgot to mention in the video, you need to put the injection ingredients in a sauce pan and heat them for 5 to 7 minutes stirring often. Hope your cook goes well. Enjoy.
Great teaching video! Newbie here, anyone can answer. Did you use briquettes or chunk charcoal? Did you add charcoal and more wood during all the time it was smoking? Ten hrs seem like a very long time for the initial batch to have lasted even though the vents were only partially open.
Great video brother. This is how I do it for prep. For butts and briskets I use my Weber Smokey Mountain and the kettle I use for ribs, but I have done a butt on the kettle and had excellent results like you did. That clean bone made my stomach growl. Subscribed.
Second time doing this watching this video guy's! It tastes awsome when its done. I cut salt by a 1/3 this time my family thought it was a touch salty I on the other hand didn't.
I've watched at least a 100 videos on this and this truly is the best and most informative thus far. One question...How is the bark doing it this way? Thanks again.
Thank you very much. Once the butt is unwrapped and pulled, the bark naturally dries up just a little. Not to the point of being hard. Just firms up to give that awesome taste.
Hey Brandon, thanks for sharing your expertise. I noticed your shirt logo and glimpses of your tattoos "That Other's May Live" . Would love to hear more about your service connection. I was a PJ class 79-003. HooYah!
WOW. I just found this video today. looks great.. I am a beginner smoker , I actually have a shoulder on the MB smoker now and wonder how long after you wrap at 160* will it take to get to 203-205* ? I have temp set at 250* on smoker. Then I have heard to leave it wrapped while it is resting in a "cooler" Can you give me some of those answers thanks Bossman!
Well, I hope it's not still on the smoker 4 days later when I'm seeing this. Lol It totally depends on the piece of meat and its size. Some push super fast after the wrap and some seem to take forever. But give or take 2 to 3 hours. And yes, leave it wrapped while it rests. Happy smoking.
Are you using table salt or kosher salt? Also, should I change the ratio of the injection mixture if I'm smoking a smaller/larger pork butt? I would be a little worried if I use the same amount that you used on a pork butt that was a little smaller, might get too salty. I love this video! it just goes to show you that you don't necessarily need a $2000 smoker to get great results! (I wish I had room for one).
If get a pair of string knit gloves and wear them under a pair of silicone/rubber/latex/nitrile gloves, you'll be able to grab stuff off the grill easily. The string gloves insulate well enough for short handling.
I’m new to smoking. 2 questions. (1) what’s the difference between smoking a pork butt with the bone in vs bone out? (2) once it’s done, do you leave it wrapped in foil while it “rests” for about a half hour? Great video 👍
Some say the bone adds flavor. I've not noticed a difference. The boneless one will be harder to keep together longer. Tie it up with so.e butcher string and you're golden. Yes, I let mine rest in the foil and its juices. Happy smoking!
I smoke mine overnight and pull it off the smoker at 7-8am. I then put it in a cooler for 2-3 hours to let it rest. Usually, it's still too hot to pull bare handed. That's where some good bbq gloves come in handy!
injection is what flavor you like. For me, Salt, pepper and garlic powder. I enjoy the taste of the meat. After the meat is done, then you can put whatever flavor you like. As for outside rub, salt, pepper garlic powder. Smoked with hickory and that is it.
Javelin Pro: The best instant read thermometer. Quicker than the thermapen and half the price. I'm not sold on the "smoke and sear." Buy a cheap smoker or indirect cook on the kettle grill for a few hours and finish in the oven.
Thank you. That was very instructional I'm about to do my first either tomorrow or Sunday and you just talked me through it. I'll let you know how it turns out. Thanks again.
This will be the next butt I do. But the fat i like to keep on sense i make gravy and sauces with the left over juices but sense I never smoked a butt before I don't know how juice i will have to play with! I also never saw a charcoal grill with a divider as you have. Did you add the divider or buy the grill like that? And what is the smart phone temp app i never saw that before, didn't know they had a smart thermometer with an app, cool!
Great job on the video, can you recommend a store bought rub that you would pair with that injection or another rub recipe that is publicly available online?
Would you please share the name of the wireless probe thermometers you use, I noticed they are Bluetooth and the probes themselves have no wires... haven’t been able to find them. The one you’re using is nice since you can use one probe for the ambient temp.
I was lucky enough to use your method on my first butt and since then i've tried others methods on youtube. The wife and i keep comparing other methods we try to "that first one". Ive come back today to re-watch and cement this method into my brain. Its the only way i'll do it from now on. Thank You so much for this video!
Good video Brandon. I smoked 2 butts yesterday your way and they turned out great. Question: Everytime I inject it seems to all leak out eventually. The night before I wrapped them tight in saran wrap and injected them, and in the morning there was about a quart of liquid in the pan. So I re-injected it before I put em in the smoker. What am I doing wrong? Thx!
I use a "Meater" and extremely happy with it. No wires, gives meat temp target temp and ambient temp, estimates time to target temp all on your phone. Well worth the money.
Lot of great info in your video, thanks! How salty was your secret dry rub compared to average dry rub? I'm leery of injecting a salty mixture and then putting a ton of salty dry rub on.
+Swifty Mcveigh it's equal parts salt and sugar as well as other things. But the salt and sugar are the main body of the rub. It's kosher salt, by the way. Lots of the rub either falls off while you move it around or drips off with drippings. It mainly flavors the edges or the outside of the butt. That's why everyone wants the bark. But injecting is how you get flavor into the meat. You can even put some of your rub in the injection. Thanks for asking! Hope you found the video helpful. I'm currently editing a brisket how to, as well.
Looks great! Going to do one tomorrow. 😬. Just an fyi, worchestershire is a county in England. Many people butcher pronouncing like Wor-chester-shire but it’s really easy to say. First off, forget the R! It is pronouned Wuss-ter-sher. Many people from the region even shorten it more. Wuss-ter. So now you know! Happy 4th!
Got a question. Instead of trying to make it pulled pork was thinking of pork slices similar to a pork tenderloin. How would U make this so it would make slices like a brisket ?
Great question. Simply follow everything done here except you just pull it off at 160-170 internal. Let it rest for a while wrapped in a towel in a cooler. (Wrap in foil before the towel) or just under a foil tent on your counter. Slice and enjoy.
Well, a brisket should go to 200 internal temp for proper tenderness for slicing. 210 to 215 for pulling, only wrapped. Wrap at about 130ish for the pork butt. It will shoot to 170 pretty quick after wrapping.
@@BSBBQ yea. I've made both a pork tenderloin & a brisket before 4 another picnic I went to this summer. I usually wrapped them to reach the temperature while still getting that moist flavor. Or til it's tender. Around the standard temps. Pork around 160-170° & brisket around 200-205° b4 I pulled it off to rest 4 a few hours then sliced it. Perhaps u might want to do a video on how to do a pork butt like this ???
The best butts I've cooked have always had the bone pull clean, and I use my rub with apple juice sometimes with cider vinegar for injection and never knew it was meat temperature that released the bone. Thanks for the temp watch.
Good work their young feller I am about to try out my new smoker and got some great tips from yah. I am on the way over to your place save me some of dat please.
Yep. Should have watched this sooner. I just smoked a pork butt and took it off at 8 hours. (Wrapped at 5 hours) It needed at least another hour. I'm definitely going to get an injector.
@@BSBBQ lol I know the feeling brother. Great video. I used some of your tips and made a great butt this week - 1st butt on my new pit boss. Incredibly good. Leftovers make killer carnitas too. Gift that keeps on giving!
BrandonKalman had issues with temp, but i smoked it until 140, wrapped it at 160. Total time just over 8 hours. Took it out at 203 and let it sit. Made a sauce out of all the liquids in a saucepan with honey added. Phenomenal. Thanks for the help, bruh. Used cider, cider vinegar, and a lil hotsauce with salt for the injection fluid and the same minus salt for the spritz.
Great video! I'm doing a 8lb butt tomorrow! Looking for a 12hr cook time. I will be doing a smoke setting for four hours then up it to 225-250 for 8hrs
One thing I forget to mention in the video is that for the injection mixture, you MUST heat it up on a stove for 5-7 min until mixed and then let cool COMPLETELY before injecting.
B'S BBQ great video...ima smoke my first one this weekend.....wuick question...do u let it rest before u start pulling or do you do it immediately after pulling from pit??? thanks
I've never tried injecting. I always have tons of juice from the meat itself pooling up in the plate during resting. And I always lather with olive oil before rubbing, allowing more seasoning to stick. I start it with fat up and leave it there until finished. But that's what's cool about barbecuing, everyone has the own style. Great editing and really funny.
WoW! :0 Wish I had read this comment before I attempted my first Butt! Oh well next time, hope my Butt tastes good ;) LoL,,,
I am on my way for a dish!!! Yum. Lol
@@michaelramirez3112 Definitely let it rest.. Most meat that you cook should rest in my opinion. I cook my pork butt almost exactly like he does (even with rubbing and injecting the night before) and I'll pull it off the smoker when it comes up to temp and wrap it in a towel or old blanket and let it sit for a while. At that temp, it'll render down the fats in the meat and you'll have juicy, tender pulled pork. I know this reply is a bit late but hopefully it'll help you out a bit.
Two years ago I watched this before doing my first pork butt. Many butts later and even watching other videos this is still my go to video if I want a refresher! Turns out perfect every time! The only thing I do that is different is after it comes to temp I leave it wrapped in the foil, wrap it in a giant beach towel, then put it in a cooler for an hour to rest.
Awesome to hear! I'd totally have rested it if I had time. But a hangry wife and the stall lasting an hour longer than I had accounted for meant pulling right away. 🤣
Yep, you're right! I cook for 10 hours and a lot of time, it's gone before I get to eat. It kinda makes me feel good, that they like it, but then again, I gotta pray there is something left for me. That's why "Chef Treats" were invented. What happens during the cook is no one's business. If a little is missing when it gets to the table, Oh Well, I had to make sure it was good. Thanks for the posting, you helped me with the injection process.
Never trust a skinny Cook....
Banger of a video! I watched this the night of cooking two 4 pound butts for the entire neighborhood for the first time. It's actually the first time cooking for anyone outside my inner circle.
Started smoking at 2:30am and smoked for 5 hours at 225-260 (it's not the most reliable on the market lol) and after watching temps like a hawk, I transferred them into a water/apple juice/sweet bbq sauce into two crock pots on high. Temps pulling it off were around 130, so I feel like I am in the slot for making fall apart bbq.
I will check the temps 3 hours into crock-potting them, they have some gorgeous bark! If the temp climbs too high too fast in 3 hours, I will back it down and go slow with it for the remaining 3 hours. The lack of sleep IS making the delirium kick in, but I am sure if you have made it THIS far in the reply you might have a chub thinking about the meat my neighborhood will devour. Just know: it's a chub we share TOGETHER!
Bless you all! Long live smoking!
Prepping my new smoker as per your instructions right now, I have an 8 pound Boston butt in the freezer for my first attempt ever. I appreciate your videos very basic and easy to follow many thanks bro.
Wow, a genuine compliment in the comments section. You rock. Good luck on the cook!
This was an absolute pleasure to watch. You just taught me temp is everything. I also enjoyed your humor and comments to some of these folks. Well, bye.
It is true that everyone has their own way of doing things. Personally, on a Boston butt, I want to taste the meat and smoke of hickory. The southern way. So I use only salt, black pepper and melted real butter for the internal injection. On the outside, I use salt, pepper, little garlic powder and that is all. I smoke mine on the Big Green Egg until the internal temp reaches 195 and take it off the smoker for a resting period. I use indirect heat and no wrap. Chef Jerry
Did a modification of this technique for a pork butt, it came out divine, thank you for the video!
It's not the fat that renders down from 190-205F. It's the collagen which is like the protein glue inside the muscle fibers. At those temps the collagen gelatinizes. That's what makes the pork tender.
Great video mate. Loved it all the way from South Australia
Awesome to hear!
This is the first video that actually takes u step by step... Amazing Job!!!!
mmleck1 thank you.
Watched a few YT vids on smoking a Pork Butt & one tip I liked was to place a few pats of unsalted butter, a dash more Rub & some Brown Sugar over the Butt just before wrapping. I did that on my first Butt in addition to adding a half cube of melted butter (about 2 oz) to my injection marinade. No weight loss occurred, but neither were there any complaints. Just another thing to try that doesn't seem to hurt a Good Pulled Pork Sandwich.
This is my first time watching your videos and I loved it. I'm ABOUT to cook my first one tomorrow because of you thank you fingers crossed
Great to hear! Let me know how it goes.
@@BSBBQ omg it turned out great I used apple and Peach wood chips
@@tinaroberts2165 that's awesome. First of many.
@@BSBBQ ooh yes I can't wait to do another one
Great Video. I followed your video a couple months ago and had amazing results. Cooking another this weekend.
I doing this for Christmas ! No more turkey and ham for me something like this on a grill sounds good to me.!
I do the same thing. BBQ or bust.
Excellent video Brandon. Good Intro. Thanks Wade Out..
I really enjoyed the cook and commentary sir.😂😂
Good job! The bone slides out like that you know you hit the mark. Something I do at the end when probing for temp (still wrapped) is feel for resistance. The probe should slide in like a toothpick does into a cake, no resistance. Thanks for sharing.
I'm getting ready to smoke several of these for a graduation party this Saturday. My first time doing them. Thanks for the video, I'm watching as many as I can to get over my apprehension!
boston butt done and cooled. 620 pm. awesome method with fabulous results!
Great to hear!
How often do you change the coals or add more wood? Is that the same wood and coals since the start, or do you need to keep adding?
I just got me a smoker for my birthday last week just got it seasoned its ready to rock keep calm and smoke on !!!
Happy Birthday. Good Luck. Its gonna be great.
Getting ready to smoke my first butt. Thanks for the detailed video guide. Looking very forward to seeing the final results of my first attempt.
Man, this was great. Much respect for taking the time to do the video. Thank you.
Thank you.
Great video mate. I’m doing my first smoke of anything and doing a pork butt on Christmas Day. This video was informative and funny and I’m now a little bit more confident after watching this. Cheers.
Jayyencee B awesome. Glad it helped. You picked the right meat for your first smoke. Pork is extremely forgiving. By that I mean if your temps spike or dip, it's not the end of the world. Also, I forgot to mention in the video, you need to put the injection ingredients in a sauce pan and heat them for 5 to 7 minutes stirring often. Hope your cook goes well. Enjoy.
I did this over the weekend, it turned out Amazing!!!! Thank you so much for taking the time to put this one together.
Awesome!! Glad to hear it!
Great teaching video! Newbie here, anyone can answer. Did you use briquettes or chunk charcoal? Did you add charcoal and more wood during all the time it was smoking? Ten hrs seem like a very long time for the initial batch to have lasted even though the vents were only partially open.
Charcoal brickettes and wood chuncks. It did need refilled after about 5 to 6 hours.
Great video brother. This is how I do it for prep. For butts and briskets I use my Weber Smokey Mountain and the kettle I use for ribs, but I have done a butt on the kettle and had excellent results like you did. That clean bone made my stomach growl. Subscribed.
BRANDON!! Let’s go!! Great info for a newbie. Many thanks🙏🏻🙏🏻🙏🏻
Did you have to add more wood during the 9 hours cook to maintain temp?
Second time doing this watching this video guy's! It tastes awsome when its done. I cut salt by a 1/3 this time my family thought it was a touch salty I on the other hand didn't.
I love that you're honing it and making it your own. Well played and thank you for the kind words.
I've watched at least a 100 videos on this and this truly is the best and most informative thus far. One question...How is the bark doing it this way? Thanks again.
Thank you very much. Once the butt is unwrapped and pulled, the bark naturally dries up just a little. Not to the point of being hard. Just firms up to give that awesome taste.
Hey Brandon, thanks for sharing your expertise. I noticed your shirt logo and glimpses of your tattoos "That Other's May Live" . Would love to hear more about your service connection. I was a PJ class 79-003. HooYah!
I think this channel is gonna go far! Great content man.
gonna try your method on a boston butt tmrw All set up and ready 4 early am fire up. #excited
Good video, the only thing I wish you would have told more about your fire,how much wood, charcoal to make it burn all day.
Did my first butt , turned out perfect thanks for the advice everyone loved it and I looked like I was the champ
Awesome! I love to hear that it helped.
great video! I really appreciate the details...I did one last year and it was perfect...going for it again tomorrow !
Good to hear, I hope it turns out better than perfect!
WOW. I just found this video today. looks great.. I am a beginner smoker , I actually have a shoulder on the MB smoker now and wonder how long after you wrap at 160* will it take to get to 203-205* ? I have temp set at 250* on smoker. Then I have heard to leave it wrapped while it is resting in a "cooler" Can you give me some of those answers thanks Bossman!
Well, I hope it's not still on the smoker 4 days later when I'm seeing this. Lol
It totally depends on the piece of meat and its size. Some push super fast after the wrap and some seem to take forever. But give or take 2 to 3 hours. And yes, leave it wrapped while it rests. Happy smoking.
Brandon, great video! I plan to to smoke my first pork butt on Xmas Eve using my offset pipe smoker I got 4 months ago! Wish me luck! Cheers!
Pipe smoka
Are you using table salt or kosher salt? Also, should I change the ratio of the injection mixture if I'm smoking a smaller/larger pork butt? I would be a little worried if I use the same amount that you used on a pork butt that was a little smaller, might get too salty. I love this video! it just goes to show you that you don't necessarily need a $2000 smoker to get great results! (I wish I had room for one).
Kosher. Just keep that ratio. If you are making two butts, double it.
If get a pair of string knit gloves and wear them under a pair of silicone/rubber/latex/nitrile gloves, you'll be able to grab stuff off the grill easily. The string gloves insulate well enough for short handling.
Did this yesterday. Butt came out perfect! Thx!
So happy to hear.
I’m completely with you! No sauce, it just covers the taste. Awesome video. Think I’m gunna do a butt this weekend!
Michael Mason ya know, I may just do one myself, as well. Lol
Excellent video! And I love my Javelin too!
I’m new to smoking. 2 questions. (1) what’s the difference between smoking a pork butt with the bone in vs bone out? (2) once it’s done, do you leave it wrapped in foil while it “rests” for about a half hour? Great video 👍
Some say the bone adds flavor. I've not noticed a difference. The boneless one will be harder to keep together longer. Tie it up with so.e butcher string and you're golden. Yes, I let mine rest in the foil and its juices. Happy smoking!
I smoke mine overnight and pull it off the smoker at 7-8am. I then put it in a cooler for 2-3 hours to let it rest. Usually, it's still too hot to pull bare handed. That's where some good bbq gloves come in handy!
Just wondering which temp probe product are you using to send information to your Samsung Galaxy cellphone. I enjoyed viewing your video!
Edwin Hurd GrillEye is the thermometer he is using. I got mine from FleetFarm
injection is what flavor you like. For me, Salt, pepper and garlic powder. I enjoy the taste of the meat. After the meat is done, then you can put whatever flavor you like. As for outside rub, salt, pepper garlic powder. Smoked with hickory and that is it.
thanks for serving so others may live
Javelin Pro: The best instant read thermometer. Quicker than the thermapen and half the price. I'm not sold on the "smoke and sear." Buy a cheap smoker or indirect cook on the kettle grill for a few hours and finish in the oven.
“Gotta get the BUTT, BUTT, BUTT”,,, LOL. Love it! Great clip!
Thank you. That was very instructional I'm about to do my first either tomorrow or Sunday and you just talked me through it. I'll let you know how it turns out. Thanks again.
Hey I like your video . Very informative. You cook the way I like to..
I detected a little Super Troopers in there. Meow. Good video. 7.5 pounder on the Kamado tomorrow.
Love the shirt man!
This will be the next butt I do. But the fat i like to keep on sense i make gravy and sauces with the left over juices but sense I never smoked a butt before I don't know how juice i will have to play with! I also never saw a charcoal grill with a divider as you have. Did you add the divider or buy the grill like that? And what is the smart phone temp app i never saw that before, didn't know they had a smart thermometer with an app, cool!
Love the SAR shirt, great video
I’m going to try - instead of shredding the pork - how would I make chunks? Can we do that?
Great job on the video, can you recommend a store bought rub that you would pair with that injection or another rub recipe that is publicly available online?
Whats the thermometer and app you are using?
Great video man.. Your a funny guy
Looks awesome! What wifi meat thermometer are you using?
Good job brother keep up the good work .
I’ve made this twice now. I use the Weber rub and apple juice with soy sauce and it’s been out standing.
I noticed the bottle of Modge Podge in the background... do you inject that or is it applied liberally to the outside before you wrap it? haha
Rubbed vigorously before the wrap. 🤣
@@BSBBQ Well, then I will stop wasting my money on Armor All for that post-smoker shine! Thx! :)
Would you please share the name of the wireless probe thermometers you use, I noticed they are Bluetooth and the probes themselves have no wires... haven’t been able to find them. The one you’re using is nice since you can use one probe for the ambient temp.
I was lucky enough to use your method on my first butt and since then i've tried others methods on youtube. The wife and i keep comparing other methods we try to "that first one". Ive come back today to re-watch and cement this method into my brain. Its the only way i'll do it from now on. Thank You so much for this video!
Haha. Awesome. Best compliment on this vid I've gotten. Thank you very much.
Keep that smoke thin and the beers cold.
Excellent video Brother! Thanks from a beginner. God bless America!
Good video Brandon. I smoked 2 butts yesterday your way and they turned out great. Question: Everytime I inject it seems to all leak out eventually. The night before I wrapped them tight in saran wrap and injected them, and in the morning there was about a quart of liquid in the pan. So I re-injected it before I put em in the smoker. What am I doing wrong? Thx!
Excellent! That's some good old school smokin right there!
What thermometer are you using? The 3 probes and app would be really nice for me
I use a "Meater" and extremely happy with it. No wires, gives meat temp target temp and ambient temp, estimates time to target temp all on your phone. Well worth the money.
Lot of great info in your video, thanks! How salty was your secret dry rub compared to average dry rub? I'm leery of injecting a salty mixture and then putting a ton of salty dry rub on.
+Swifty Mcveigh it's equal parts salt and sugar as well as other things. But the salt and sugar are the main body of the rub. It's kosher salt, by the way. Lots of the rub either falls off while you move it around or drips off with drippings. It mainly flavors the edges or the outside of the butt. That's why everyone wants the bark. But injecting is how you get flavor into the meat. You can even put some of your rub in the injection. Thanks for asking! Hope you found the video helpful. I'm currently editing a brisket how to, as well.
Looks great! Going to do one tomorrow. 😬. Just an fyi, worchestershire is a county in England. Many people butcher pronouncing like Wor-chester-shire but it’s really easy to say. First off, forget the R! It is pronouned Wuss-ter-sher. Many people from the region even shorten it more. Wuss-ter. So now you know! Happy 4th!
I always wondered about the name and its origin. Thanks for the correctpronunciation, too! I wondered where the "R" comes in! LOL!
Just like Worcester MA.. pronounced wuss-ster!
In Maryland it's What's this here sauce?
Got a question. Instead of trying to make it pulled pork was thinking of pork slices similar to a pork tenderloin. How would U make this so it would make slices like a brisket ?
Great question. Simply follow everything done here except you just pull it off at 160-170 internal. Let it rest for a while wrapped in a towel in a cooler. (Wrap in foil before the towel) or just under a foil tent on your counter. Slice and enjoy.
@@BSBBQ ok it's basically the same way as making a pork tenderloin or a brisket???? Also wrapping too 4 moisture @ what temperature...???
Well, a brisket should go to 200 internal temp for proper tenderness for slicing. 210 to 215 for pulling, only wrapped. Wrap at about 130ish for the pork butt. It will shoot to 170 pretty quick after wrapping.
@@BSBBQ yea. I've made both a pork tenderloin & a brisket before 4 another picnic I went to this summer. I usually wrapped them to reach the temperature while still getting that moist flavor. Or til it's tender. Around the standard temps. Pork around 160-170° & brisket around 200-205° b4 I pulled it off to rest 4 a few hours then sliced it. Perhaps u might want to do a video on how to do a pork butt like this ???
That may just have to happen
Ok so you said in the start you would normally wrap the butt in seran wrap before injecting but does that mean you would add the rub before injecting?
The best butts I've cooked have always had the bone pull clean, and I use my rub with apple juice sometimes with cider vinegar for injection and never knew it was meat temperature that released the bone. Thanks for the temp watch.
You earned a like from me when you said:
“The pork butt is a lot of fat.... I’m basically a pork butt...” 😂
If I'm not cracking a joke, I'm not myself. I can't make a video without some form of humor in it. 🤣
Great video! How long do you let it sit once you pull it off the grill?
Usually at least 30 min.
@@BSBBQ Thanks. I'll be smoking my first butt tomorrow
Great video, one of the best i have seen in long time
very professional and to the point
So after wrapping, you added more charcoal too maintain your heat
Yes sir.
This was a great video
Good work their young feller I am about to try out my new smoker and got some great tips from yah. I am on the way over to your place save me some of dat please.
Right on
I am going to give this method a try tomorrow/day after hope it goes as good as yours.
Here's hoping. It's not that tricky. Pork is very forgiving.
This was a great video!
Yep. Should have watched this sooner. I just smoked a pork butt and took it off at 8 hours. (Wrapped at 5 hours) It needed at least another hour. I'm definitely going to get an injector.
Always smoke to internal temperature. Lesson 1. Glad the video helped you, though. Smoke on.
Good process my friend. U ever rest it wrapped up in a cooler before you shred?
Sure do. On this particular day, I had a hangry wife and guests and the cook had gone almost an hour over already. Lol. Normally I do rest all meats.
@@BSBBQ lol I know the feeling brother. Great video. I used some of your tips and made a great butt this week - 1st butt on my new pit boss. Incredibly good. Leftovers make killer carnitas too. Gift that keeps on giving!
Im drooling. Make my plate fast. Lol looks so good.
Ha, thanks for the compliment. Made 18 lbs of pulled pork for my wife's cousin's open house and it went fast.
Hey, great video. One question. I see your using the slow and sear. Did you have to refill it anytime during your cook?
Great Video! You made me laugh as well. Keep up the good work!!
I really like this video, very awesome an like how you broke down this cooking video. 👍👍
Thank you.
I love watching this video and your process of smoking this meat ..
I like the PJ shirt!
Thanks for the video. Gonna use yours and another as a reference for a picnic shoulder tomorrow in my electric smoker. Keep up the good work!
+Michael Kennedy right on. Everything I said here is the same for a shoulder. Keep the smoke rolling and let me know how it turns out.
BrandonKalman had issues with temp, but i smoked it until 140, wrapped it at 160. Total time just over 8 hours. Took it out at 203 and let it sit. Made a sauce out of all the liquids in a saucepan with honey added. Phenomenal. Thanks for the help, bruh.
Used cider, cider vinegar, and a lil hotsauce with salt for the injection fluid and the same minus salt for the spritz.
Awesome! Glad I could help. Kind of the whole point in making these videos. I'll have to try making a sauce from the juices.
Michael Kennedy m
"I'm basically a pork butt" 😂 😂 😂
That silhouette target in the background makes me very happy. Support 2A!!!
In the injection, are you using table salt or kosher?
Always kosher
Enjoyed the video. Keep em coming. What are you using to monitor temps on you phone?
Great video! I'm doing a 8lb butt tomorrow! Looking for a 12hr cook time. I will be doing a smoke setting for four hours then up it to 225-250 for 8hrs
This guy is awesome... thanks for the tips and the humour.
Dan Halter thanks a ton. Glad you liked it.
You are funny my friend. Great instruction!!! Brisket next please.