Many thanks! I followed your hot and fast tips/technique on my Weber kettle and my very first attempt at a pork shoulder came out amazing and I made the white sauce which was a hit as well…you got full credit my friend!
Excellent Channel! I'm in Alabama so white sauce is the staple here and I've always, always put in on my pork and ribs. It's not just for chicken folks!
2nd recipe I have made of yours and it was absolutely delicious! 4.5 hour easy cook and The pork and the white bbq sauce were both excellent! Can't wait to try some of your other recipes on here!!
Thank you for sharing another great video. Love the old school , classic bbq. Love the idea of the white sauce with the butt!! Happy it didn’t rain this time!
Making this now!!!!! Couldn’t do low and slow my butt wasn’t fully thawed out last night so I found this! I got the RT-700 rolling at 325, about 1.5 hrs in, and the white sauce made and in the fridge!!
WOW! Great technique and suggestions... you just cut my usual cook time for pulled pork in half! Bless you! And, thanks for all you do to make life a little easier!
Hey mark , saw you on Malcolm Reeds videos , like your style of bbq. Headed out to smoke 2 butts and 3 slabs of ribs . Thanks for the ideas , love the white sauce!!
I saw your Strip loin cook and it looked amazing. I saw this and was curious. 2 videos got a subscriber and some likes. That is some fine looking cooking there my friend!
I made your spg rub and the white sauce. I did use"the bbq rub"as I have yet to find the Mississippi grind locally. I'm pretty happy with the end product. thx,Eric
Love Mark’s way of describing what he’s doing how& why. I myself coming from southeast Alabama follow every word. Love the recipes & the info keep up the great work! Love this Chanel.
Great work Mark! Another fine job. A couple weeks ago I smoked a butt and shank, hot and fast, and it also turned out great. It definitely cooks faster and I really can't tell the difference in hot and fast, and low and slow. It just saves time. I look forward to trying that Mississippi Grind. 👍
Looks amazing Mr Mark. I bet that rub you mixed up would go great on a brisket. Speaking of brisket, I'd like to see a video on how to cook and slice a big ole hunk of cow.
So cooking at 325F let's you avoid the stall? Or you wrapped before a stall hit, after smoking as much as you wanted it to? Looks amazing, great stuff, thanks!
New subscriber to this channel and watched 4 of these vids and really like how ya do these,,but I'm a big fan of pork butts and ribs,,may have to try out this Mississippi grind,,usually make my own but like to try new stuff,,again great job on the cook and vid,,new fan brother
Bro that is one fine looking butt!! no pun intended lol i have never had the white sauce with pulled pork so i'm going to have to try that. i usually make a Carolina style vinegar sauce to go with it. i have never tried it hot and fast either so i will have to try that also. thanks for sharing brother and keep cooking!! i will actually be doing two of them Saturday for the coaches at my sons high school with a video to follow.
I can see that. I am a huge vinegar fan so its not too bad for me. You definitely could cut the amount back and add a little more hot sauce and it would be great as well. Thanks for the feedback.
@@SwineLifeBBQ I did the hot and fast method as well. Set my pit on 325 and let it smoke for a little over 4.5 hrs and it actually would not come to temp. The money muscle and part near the bone was fine but the top of it was 20 degrees cooler. Stall just busted it out and I had to pull to not overcook the rest. Oh well. What can you do? Meats are finicky that way. Still subbing though. Really enjoy the content.
@@Kryptic_1989 appreciate the support. I hand had several commodity pork butts do that. Seem like the Tyson ones do it the worst. Maybe something to do with the enhancements they use?
Malcom Reed and this guy have a voice that you can trust when it comes to bbq lol
HAHA! Thanks!
This Chanel is under rated
Appreciate it!
Many thanks! I followed your hot and fast tips/technique on my Weber kettle and my very first attempt at a pork shoulder came out amazing and I made the white sauce which was a hit as well…you got full credit my friend!
This is my go-to pork butt recipe now. Will do three of them for hunting club NYE party tomorrow. Thanks Mark!
Great video. I've used white sauce on beef but not pork. Will need to give'r a try. Thanks
Thanks!! That white sauce is a crowd favorite!
Excellent Channel! I'm in Alabama so white sauce is the staple here and I've always, always put in on my pork and ribs. It's not just for chicken folks!
Appreciate the support! That’s right!
Dude, you’re a genius! Fantastic pulled pork in half the time! Thank you!!!
Love that Mississippi Grind! Awesome rub on steaks and chicken.
Gonna try this technique tomorrow. Excited to get pulled pork in half the time.
It’s great! Just take it a little higher internal temp since it is cooking faster. It will help render more and get tender.
Excellent video!
Thank you very much!
2nd recipe I have made of yours and it was absolutely delicious! 4.5 hour easy cook and The pork and the white bbq sauce were both excellent! Can't wait to try some of your other recipes on here!!
Awesome! Appreciate the feedback!
Another great video. Love watching these. Keep them coming!!!?
Rich Stranberg thanks!
I've cooked a butt on a Traeger but I think your white sauce is gonna amp up my next one!! Thanks for the vid!
Thanks !!
Nice video !! Can't wait to try
Thanks!
Im learning how to smoke meat...make sauces. I was drooling during this video
Awesome! Thanks!
Great video Mark ! Keep em coming
Thanks!
Thank you for sharing another great video. Love the old school , classic bbq. Love the idea of the white sauce with the butt!! Happy it didn’t rain this time!
Sean V haha!! It actually did rain but not in camera!! Never fails. Thanks!
Making this now!!!!! Couldn’t do low and slow my butt wasn’t fully thawed out last night so I found this! I got the RT-700 rolling at 325, about 1.5 hrs in, and the white sauce made and in the fridge!!
WOW! Great technique and suggestions... you just cut my usual cook time for pulled pork in half! Bless you! And, thanks for all you do to make life a little easier!
Awesome video!! Thanks for sharing !
Thanks!!
Hey mark , saw you on Malcolm Reeds videos , like your style of bbq. Headed out to smoke 2 butts and 3 slabs of ribs . Thanks for the ideas , love the white sauce!!
Awesome! Appreciate the support!
Thanks for showing the “pulling “ of the cooked butt. Love the information!
Great work! Happy I found your channel!
BBQ FAM!
Thanks!
I saw your Strip loin cook and it looked amazing. I saw this and was curious. 2 videos got a subscriber and some likes. That is some fine looking cooking there my friend!
Appreciate it!
I made your spg rub and the white sauce.
I did use"the bbq rub"as I have yet to find the Mississippi grind locally.
I'm pretty happy with the end product.
thx,Eric
That white sauce is lookin fine. Great video
You gotta try it! Thanks!
Definitely going to try that sauce! Thanks.
It’s awesome!!
This cool was awesome!! I am doing it this weekend!!
Love Mark’s way of describing what he’s doing how& why. I myself coming from southeast Alabama follow every word. Love the recipes & the info keep up the great work! Love this Chanel.
Awesome! Thank you!
Great video!
Thanks!!
Followed the video yesterday and the end result was awesome, Hot and Fast was great!!
Great work Mark! Another fine job. A couple weeks ago I smoked a butt and shank, hot and fast, and it also turned out great. It definitely cooks faster and I really can't tell the difference in hot and fast, and low and slow. It just saves time. I look forward to trying that Mississippi Grind. 👍
Thanks! I love the hot and fast method for that same reason!
Another good one big guy!!
Thanks!
Looks great
Thanks!
Another great video. I still need to know where to get me one of those ball caps!
Thanks! Once the new website gets rolling they will be on there!
I think I just decided what to do for New Year's Eve. I even have some Swine Life rub!
Awesome! We appreciate your support!
Great job !!! Love The Grind !!! Keep up the good work !!! :)
Thanks!
Looks amazing Mr Mark. I bet that rub you mixed up would go great on a brisket. Speaking of brisket, I'd like to see a video on how to cook and slice a big ole hunk of cow.
Jay Durbin I will get right in it jay!
What is the difference between the Mississippi going and killer hogs the bbq rub?
Flavor, ingredients.. Just a different style of BBQ Rub. The Grind is more savory where as THE BBQ RUB is sweeter.
Got a whole shift back, thanks for the tips and definitely a new sub
Thanks for the sub!
I’ll have to try that white sauce, I’ve never had it or heard of it for that matter.
Its really good on pork and chicken!!!
Never done pork butt hot and fast. Going to try this for July 4 2020. Great video
Appreciate it!
Looks awesome Mark! Going to have to try this soon. Question, what kind of gloves are you using?
Thanks!
So cooking at 325F let's you avoid the stall? Or you wrapped before a stall hit, after smoking as much as you wanted it to? Looks amazing, great stuff, thanks!
I have some of the jalapeno` white sauce in the fridge been there about a week, Will it still be good??
Should be fine as long as it was refrigerated.
Thank you, this was very helpful! I bought a 9.65 pounder today and I plan to make pulled pork for the first time!
Klaus
Thanks!
what wood did you use Mark? thanks
Most of the time we like to use hickory, cherry and pecan.
If holding in a cooler do you keep it wrapped in the paper?
Keep it wrapped in the hold process.
Definitely appreciate ya would love to c more if possible?
New subscriber to this channel and watched 4 of these vids and really like how ya do these,,but I'm a big fan of pork butts and ribs,,may have to try out this Mississippi grind,,usually make my own but like to try new stuff,,again great job on the cook and vid,,new fan brother
Appreciate the support! Thanks for the compliments! Definitely try the grind and give us some feedback!
Bro that is one fine looking butt!! no pun intended lol i have never had the white sauce with pulled pork so i'm going to have to try that. i usually make a Carolina style vinegar sauce to go with it. i have never tried it hot and fast either so i will have to try that also. thanks for sharing brother and keep cooking!! i will actually be doing two of them Saturday for the coaches at my sons high school with a video to follow.
Thanks!! Definitely need to try the white sauce.
Awesome vid!! Going for my first pork butt and this looks like the perfect guide for hot n fast!! 🔥🔥🔥
Thanks! Let us know how it goes! You got this!!
Do you brine?
New suber 🙋🏻♀️🇬🇧
jodie hull thanks!!!
good one dood!!!!!
Thanks!
how long did you let it rest in the cooler in this particular instance?
Maybe an hour just for video purposes. It definitely could have rested a lot longer.
@@SwineLifeBBQ - how long would you recommend?
At least 3 hours most cases.
Just discovered your channel and subscribed!! Where can I get your rubs? Keep on smokin!!
Thanks! Swinelifebbq.com
well done buddy
Thanks 👍
Looks delicious brother ,where can I get a bottle of that Mississippi grind rub??
Thanks!! Check out swinelifebbq.com
Ok.thanks I sure will!
Well done brother. I just subbed
Awesome! Thank you!
Doing this in the morning didn't feel like waking up at 3am to start smoking a butt. Thanks
How did it turn out?
Damn that looks good!!!
David thanks!
Yes sir Mark I am loving your channel ! You explain things perfectly ! Great looking butt and I am glad to see you use the "Alabama" white bbq sauce !
Thanks! We live the white sauce!
fucking hell, that kitchen! *drool*
This sauce is way, way to vinegary. If I try to make it again, it will be with half that amount. It is seriously stout.
I can see that. I am a huge vinegar fan so its not too bad for me. You definitely could cut the amount back and add a little more hot sauce and it would be great as well. Thanks for the feedback.
@@SwineLifeBBQ I did the hot and fast method as well. Set my pit on 325 and let it smoke for a little over 4.5 hrs and it actually would not come to temp. The money muscle and part near the bone was fine but the top of it was 20 degrees cooler. Stall just busted it out and I had to pull to not overcook the rest. Oh well. What can you do? Meats are finicky that way. Still subbing though. Really enjoy the content.
@@Kryptic_1989 appreciate the support. I hand had several commodity pork butts do that. Seem like the Tyson ones do it the worst. Maybe something to do with the enhancements they use?
That nasty mayonnaise would have ruined it.