Yes, beautiful as long as you do not bother to eat it. My third attempt using this approach. ZERO smoke on the pork, but BEAUTIFUL bark. U-tub strips off these comments as they are not loving . Temp of 275 decomposes the smoke leaving nothing left. Must smoke at about 180F for about 4 hours. Then there is SOMETHING surviving. Not much however. I would bet this is removed in a day or so. Yoder explains the dynamics of smoking on an offset smoker. Also accurate scenarios for cooking on a pellet grill. Smoker stick is needed to get ANY smoke to the meat. This video gives you a solid B-minus BBQ as a result. Bark exquisite, taste ho-hum.
I saw no bark that I am used to seeing with a pork rub. Butt had a different look. I may try this and see, but currently I prefer a Lamberts rub on my pork butts.
I got a Pit Boss Pellet Grill/Smoker and I followed all the steps on your video and let me tell you that the pork butt turn out... AMAZING!!!! And this is the first time that I smoked meat, never done it before.
I have a Traeger and have cooked everything from whole turkeys to pork shoulders, butts and burgers and I wouldn’t trade for anything but a cast iron grill. Now every one talks about their Pit Boss, Ninja’s and black-stones but these are 23:46 steel grills and unless you have cooked a lot of burgers, steaks and dogs on a cast iron grill. The steel grills come in a distant second and can’t come close to cooking anything better than cast iron.
Followed this process exactly yesterday, on my Weber kettle over Oak and Apple chunks. Small butt so it was done in 6hrs 50 min. Rested 2 hours. My friend owns a catering business and sandwich shop using exclusively his own smoked meats. He said it was the best pulled pork he's ever had, including, by a small margin, his own. I agreed. Thank you for making this video. Got yourself a new subscriber.
This was so informative I really appreciate the explanation as to why you are taking each step. I'll be starting my pork butt in the morning tomorrow and I'm definitely using this video as my recipe and guideline. Excellent video 👍🏼
I watched your video several times and made notes as I went. I've smoked brisket for years and my grand daughter always asks for one on her birthday, but I think we may have a new winner here ! My wife is the pickiest eater I've ever known and even she exclaimed how good the pork butt was ! Excellent meal this evening and looks like there will be several more ! Thank you!!!
First time pork butt on my Pit Boss pellet smoker. 7.5 lbs bone in. Followed this plan except put my own rub on it. 9 hours of smoking and 1 hour of rest and it is the best pulled pork I’ve ever eaten. Thanks for the video!
I’m FAR FROM a backyard chef but have a Country Smoker Portable Wood Pellet Grill that I used and “followed your EZ directions”. I have no thermometer probes other than the instant temp you used for tenderness check and the iffy gauge on the smoker lid. I told our friends that 4 of us are going to be guinea pigs. I actually let it rest for 4 hrs in a cooler & waited for them to arrive before tearing into it. WOW … we were all impressed. It was an incredible success. AND the bone slid out with ease. Thank You
I'm letting my first pork butt rest as I write this. I followed your video and I'm so glad that I did. Thanks for not over powering your voice with cheesy background music. I look forward to more of your videos.
David, this is a great video and I really appreciate your taking the time to do it. I followed most of the steps you laid out and we had a great meal with plenty of leftovers. I used the salt & pepper combination you suggested and it worked great. The only things I did differently was to use a throwaway pan and wrapped the butt in it. It kept the juices and made it extremely tender. Also, I have a Trail Embers vertical smoker using charcoal to cook it. We rested it for 2 hours loved every bite.
Awesome video David! Thank you for being so detailed as you walked through the steps. I just bought my first smoker and will take your advice and keep it simple to start.
Like the details, enjoyed watching. Really appreciate the fact that you took your time and didn’t care about the length of video. Got in depth and didn’t talk like someone who smashed a 8g rock before the video! I’m a newbie and found this video to be a lot more informative than other ones, thanks!
David! Thank you so much doing this video. You covered all the topics perfectly. You are a god send. I followed all the steps and ended up with a perfect pulled pork. You taught me so much. You’re a terrific man and I owe you a debt of gratitude. Merry Christmas!
I have never smoked a large pork butt before, but I followed your directions and want to say I was incredibly happy with the results. Thank you for the great video.
Great video. I'm already experienced and actually judge bbq on the Memphis in May circuit. I thought you did a great job explaining. When I throw mine in a cooler, I lay some towels over the wrapped pork butts and if I have the time, I'll let them rest up to 8 hours. At that point, they are still quite hot when pulling with your hands. The long rest time really helps for timing your dinner so you don't have to be exact. 😋👍
I use a camp chef pellet smoker and have one resting right now. After letting it rest I will use bear claws to shred it. Tomorrow I’ll cut my slaw. Your expiation was spot on. I just use a different rub. My total cook time was 9 hr @250degrees for a 8.5lb butt.
Great video! After wrapping in foil I put it in the oven at 250 degrees, no need to monitor heat anymore and just wait for internal temperature to hit 205 degrees.
Every now and then i'll take my bbq meats and stick them in the oven after the wrap, so that's a great technique since they won't take on any more smoke flavor. In most cases, i'll usually just let it run on the pit since it's already fired up, but both methods work great!
I’ve smoked many butts in the past but it had been a few years and after watching this video I smoked 2 eight pounders and they were awesome. Thanks for the content, great job!
Used this video yesterday for my first pork butt smoking. Turned out absolutely amazing. I was so happy the bone slide right out. It was a cold day here in MD had trouble keeping 250 on my Basspro electric smoker. Worked through though. Meat thermometers were a couple of degrees off. Lol. I pulled it at 203 and only let it set for about 30mintues. So tender ,juicy and flavorful!!! Best pulled pork we have had in a long time. Put it in at 9am and we ate at 6pm!!! Ty for video
Thanks for taking the time to come back here and leave a comment on how it went Wayne! Glad to hear it was a winner. Keep putting that smoke in the air my friend.
thanks for the awsome teaching, I will be smoking 2 pork butts on my weber kettle in the morning 12/11 2022 i will try the kosher salt, pepper, with garlic vs carolina style. I will message you back ,and let you know which one came out the best. keep up the great vids
Great video. It will guide anyone who hasn't smoked a butt before. I am not a pitmaster as you are. I have been smoking meat for over 20yrs. I love to make BBQ. I am smoking one for Christmas to take to my wife's cousin's house. They always enjoy it. Merry Christmas and keep smoking.
Thanks so much for putting this out! After watching, I had enough confidence to try my first Boston butt, doing it exactly the way you described and it came out great. I really appreciate you going over every step very clearly for someone like me who has never smoked any meat before. I used a wood chip box on a gas grill since that's what I have and we couldn't be happier with the results.
Don't let anyone tell you that you can't cook good food with a gas grill and a smoke box. Your biggest problem is going to be temp accuracy, as your grill's built in thermometer if it has one is garbage. If you have an ambient probe like in this video, you can produce phenomenal que on a budget without buying a dedicated smoker and it's going to be 75% as good as a dedicated pellet grill. Anyone who says otherwise is an elitist and hater.
+@@PatnikSolutions I definitely agree that it certainly can be done on a gas grill and smoke box. That said, shortly after doing my first pork butt, I bought a second-hand pellet grill. It needed some repairs, but they're very simple mechanically and the ignitor was easy to replace. It's so much nicer not to have to go out every 20 minutes and change out the wood chips in the smoke box. I only paid a total of $135 for my used pellet grill and new ignitor, and it's definitely worth it for the convenience. Without that first success with the gas grill under my belt, though, I wouldn't have wanted to invest the money in a pellet grill.
Thank you, David. I just pulled my second one off the smoker and put it in the cooler to rest. The last one turned out great and I can’t wait to pull this one! Cheers.
Love it! I'm glad to see someone else in Indy lighting up the grill in the snow. Looks like we're getting 5 inches on Tuesday and Wednesday, so i'm positioning my grills for easy shoveling access today, lol. Thanks for the comment, and all the best!
This is the second time I have use this recipe today I put a little bit of brown sugar on it. Thank you for the ease and simplicity it is greatly appreciated.
great vid!!! i did one about 2 years ago was so easy todo...................... Now I just got to figure out making a brisket 1st try it ended up being tough.
Hey I'm new at smoking food, your video was great and helpful, I get so confused! I've been researching for a year, thanks to a great video of directions! Am smoking a pork shoulder tomorrow, crossing my fingers
As a former Qstoves user, I'm amazed at how Asmoke has completely transformed my grilling experience. The switch has been a game-changer, due to Asmoke's innovative features. The digital controller is a revelation, offering precise temperature control that I couldn't achieve with Qstoves. I'm also impressed with the variety of wood pellet flavors available, adding a new depth to my dishes. The portability of the Asmoke Essential is unparalleled, allowing me to take it on camping trips and tailgate parties with ease. Even the app is super handy, enabling remote temperature adjustment and recipe sharing. Not to mention, the environmental aspect of using recycled wood materials as fuel is a big plus for me. All in all, Asmoke has truly redefined my grilling journey. #Asmoke
Just smoked my first pulled pork following your recipe. Perfect result! Friends and family loved it. Thanks for sharing your expertise with the world, BBQ Lab!
Spanish people like to make the skin/Fat cap crispy. It tastes incredible. Is there a way of making a crispy skin on a pork shoulder on a pellet grill?
Great advice for this newbie! I just purchased my first pellet grill and the first thing I cooked was a pork butt following this recipe. It turned out tender, moist and tasty. The wife loved it too! Thank you for sharing and making it easy!!!
the first 3 hours of cooking, you didnt mention how often you add wood chips and what temperature it should be at the first look at it or 3 hr mark.....thanks
What’s the relationship between temp and time? Can you for instance smoke at 195 for 24-36hours? How would that affect flavor/Taste? Would there be any benefit at all? How long is too long (and why) to smoke a pork shoulder?
I usually plan for about 8 hours for a pork butt total, but sometimes they finish in 6 hours or they can also take 10 hours. It just depends on the size of the pork butt and how your smoker is running.
I'm just curious to see what the fat side look like? I love this video, I've smoked a few and had some issues and I think you've answered my quest to getting to the best! Do you serve the fat side with your pork? THANKS AGAIN
I have smoked a mountain of pork butts, and this video is a great basic primer for getting fantastic results. There are a dozen things you can try and an endless variety of rubs, etc. But this will work for you if you have never smoked meat. Guaranteed. Good video.
Great way to introduce us to smoking a pork butt. Thanks and I also agree with your comment about socializing over food. We can be careful but enjoy the companionship. I have enjoyed yours today. Nicely presented.
I don’t have a pellet grill but I did the cook for the first time on my ceramic Big Green Egg knock-off charcoal grill with post oak wood chunks. The pork butt came out super tender but without very much Smokey flavor I was hoping for. I just had a question, are my results typical for the type of grill I used or is this cook more suited for the pellet style grill. Thanks for the great training for my first ever pork butt.
If you’re used to something like a Weber Smokey Mountain level of smoke flavor, that’s hard to replicate on a pellet or Kamado. Wood chunks is the way to do it with lump charcoal on a Kamado, but it all depends on how much air flow you had going. Less air flow should give more time for wood to smolder, and dirtier smoke will bring more flavor than clear smoke on a Kamado in my experience.
Hi David I just got a electric masterbuilt smoker. And had a couple questions I was hoping you could answer. So I have 2 little Pans at the bottom. Assuming one holds liquid and one holds wood. So this is my first time ever smoking what kind of wood chips should I use and what kind of liquid should I put in the other pan? I loved your video and I plan on smoking a pork butt like yiu did for my first time. I'm realky excited to do it 😁 thank you so much!
You can use just about any woods chips you’d like. I like cherry, oak, hickory and pecan. I’d just use water for the liquid. That’ll add moisture to the cooking chamber.
Gonna be smoking my first pork butt Saturday for my birthday, your video is very informative and I feel confident after watching. Will update how it went!
Great job. I've cooked 100s of pork butts, many on a pellet grill. For a first-timer, this is a great process. I don't see how this can go wrong. The only difference I would say for first-timers is to use AL pan and foil cover that. Save the juice in the freezer for soup or chili.
My favorite is light brown sugar and whateverya like or not, and 200 degrees. I wrap at 165 in foil for 1 hour and it's 200 degrees. I wrap brisket at 165 for 2 hours that's were I use my salt and pepper is on brisket. 2 hours wrapped and it's 200 degrees. Saves time and shrink. I don't even worry bout it Anymore. Cuts that stall down by at least 2 hours. I cook 275 to 300 degrees.
Beginner here. Pulling at that high of a temp won't overcook and dry it out? I see so many different ways people do it and am never sure how to go about it. I thought internal temp of 165 was done and done, maybe a bit higher so it can settle into temp and not dry out. Can you help me out with explaining why after the wrap you want the temp that high? I smoked some pork tenderloins on my offset smoker the other day and after wrap and all was said and done, pulled at 195ish and the centers were very dry. I know pork butt isn't the same, just trying to correct my mistakes and go at this even better next time.
Man, everyone does pulled pork. I've been doing pork belly. You can do crispy cubes, I'd did one today & sliced it & finished it in my slow cooker with the fat rendered juice & bought kings hawian slider buns. Took it to my wife's family's Easter. They ALL raved.
Awesome video, David! Got my first offset smoker a few weeks ago, and I've already successfully smoked a few chickens, but for this opening weekend of College Football, I'm smoking a pork butt, and this video is my guide. Can't wait to report back! Thanks for this content!
You've got this! Enjoy getting to know your smoker. With an offset, knowing your pit and how it reacts to the elements is the key. Can't wait to hear how it goes!
Thanks for the awesome video! I have 16 people coming over next week. what is the approx total time on the pellet grill for that 9# bad boy (not including rest)? Thanks!
@@zebswebs3649 it was delicious! Everyone said it was so good they wanted me to make it all the time instead of my husband! 🤣 it was 10 pds and it was gone the next day!
Just put my piece in the smoker ( Acorn Char Griller) I injected mine with Apple Juice and used Apple juice in the catch pan to keep moist. I am using Applewood as my wood flavor. Otherwise I used your recipe to a tee. Great video!
Excellent video! I've been cooking butts for about 2 years and every step I've learned was covered very well. The question I have is about wrapping. I've been told to use butcher paper to wrap (amd i have), but I was wondering what the difference was using foil vs butcher paper? Is there a benefit? If there is, what would it be? Thanks. Again, it is an excellent video for anyone from beginners to those of us who need a refresher. 🙂
I just got an electric smoker. Should I put the Pork Butt on the rack with a foil drip pan underneath to catch all that Golden Love Juice or can I just put the Pork Butt into the foil pan and let it sit in it's own juices while it cooks?
Thank you for the salt and pepper. I have been using just salt & pepper only for years. I've tried other stuff but always go back. I smoke with wood the old fashion way and for pork I like to smoke with pecan. Not too much smoke though. You can't judge that by time because every piece of wood will burn different so you just judge it by color. Happy smoking & don't pick your nose.
This was very helpful! I made a few mistakes, but I will try again soon I am using a masterbuilt electric smoker. once I get the hang of it I think I will purchase a pellet smoker
This is my next quest in my 2005 Masterbuilt propane smoker. I’m ok on ribs or steak or chicken. Haven’t tried big pork but now is the time. Thank you. When I graduate I’ll try a new Oklahoma Joe reverse flow smoker my retirement toy hehehe.
I will be trying it tomorrow morning on my Oklahoma Joe offset. I am nervous and excited to seeing how it goes. I will be back with pictures and a review hopefully. :) Thank you for the help. Sending some BBQ love from Wharton, TX!!!!
Your videos are very very helpful and informative thank you so much for passing along your BBQ knowledge to all of us want a be pit masters lol😂 thanks so much
After cooking the butt, what do I need to do to safe it for later to eat. (Few days). Leave in one piece or pull it apart. And how to warm it back up to be juicy. Thanks for help and great video
Just smoked my first pork butt yesterday. Wish I would've seen this first but the algorithm took some time to update suggestions for me I guess lol. I didn't completely mess it up but this video has some great tips to get a solid foundation of a process that I will definitely be incorporating into my next attempt. I made sure to subscribe so before I venture into the land of brisket or something I'll make sure to check your channel first!
Glad you got out there and got a pork butt on the grill Damian! When you’re ready to give brisket a go, here’s one I recommend starting with. It’s a great recipe to give it a first go. ua-cam.com/video/vL5ppmMCKAs/v-deo.html
Question... Do the juices leak out of the foil? I've seen shoulders cooked in tin pans with foil over the top and there's a ton of juice in the pan. OR do you think the foil right next to the meat acts as a barrier preventing juices from coming out of the shoulder? Thank you!!
If you wrap it so the seams don't leak, there won't be any juice leaking out of the foil. With any pork shoulder I've cooked, there's always a ton of juice that comes out simply because there's so much intermuscular fat in a pork butt. That fat melts, and it just can't hold all that inside as the meat shrinks and it's got to go somewhere. I've done a no wrap pork butt as well, and with that all of the juice is falling into the bottom of the pit instead of staying in the wrap. So, any way I've cooked it, that excess juice has to go somewhere in my experience.
Love your videos. I’m new at smoking meat. My question is how do you wrap the meat properly? I know you showed it but how many layers do you use with foil and with paper and what is better to use foil or paper?
If you’re new to smoking meat, start with two layers of aluminum foil. You can give butcher paper a try after you’re comfortable using foil. Just think of it like you’re trying to make a water tight boat. You’re trying to keep liquid in, so wrap it so liquid stays in and you’ll be great!
Awesome video - just discovered your channel- question - why not leave the butt in the foil pan and just cover tightly with foil vs triple layer wrap - seems like the heavy foil bottom would be more durable / less likely to loose juice
Awesome looking pork my friend! 👊💪👊
Thanks RJ! You putting smoke in the air today or did you cook on race day?
@@TheBarbecueLab we did on race day bro! 5 lbs of burgers. Some monsters and some smashed using our handy Sasquash press! Game changer man!
@@rjsewell4844 Sounds awesome. Keep lighting those fires man!
Yes, beautiful as long as you do not bother to eat it. My third attempt using this approach. ZERO smoke on the pork, but BEAUTIFUL bark. U-tub strips off these comments as they are not loving . Temp of 275 decomposes the smoke leaving nothing left. Must smoke at about 180F for about 4 hours. Then there is SOMETHING surviving. Not much however. I would bet this is removed in a day or so. Yoder explains the dynamics of smoking on an offset smoker. Also accurate scenarios for cooking on a pellet grill. Smoker stick is needed to get ANY smoke to the meat. This video gives you a solid B-minus BBQ as a result. Bark exquisite, taste ho-hum.
I saw no bark that I am used to seeing with a pork rub. Butt had a different look. I may try this and see, but currently I prefer a Lamberts rub on my pork butts.
I got a Pit Boss Pellet Grill/Smoker and I followed all the steps on your video and let me tell you that the pork butt turn out... AMAZING!!!! And this is the first time that I smoked meat, never done it before.
Help me to learn how to use my new smoker and pellet grill!
Love my pit boss! I learned how to smoke UA-cam videos and Diners Drive in and Dives
im about to do the exact same thing right now my brother with the same set up as you. hope it turns out amazzinng
I have a Traeger and have cooked everything from whole turkeys to pork shoulders, butts and burgers and I wouldn’t trade for anything but a cast iron grill.
Now every one talks about their Pit Boss, Ninja’s and black-stones but these are 23:46 steel grills and unless you have cooked a lot of burgers, steaks and dogs on a cast iron grill. The steel grills come in a distant second and can’t come close to cooking anything better than cast iron.
What was the total cook time?
Followed this process exactly yesterday, on my Weber kettle over Oak and Apple chunks. Small butt so it was done in 6hrs 50 min. Rested 2 hours. My friend owns a catering business and sandwich shop using exclusively his own smoked meats. He said it was the best pulled pork he's ever had, including, by a small margin, his own. I agreed. Thank you for making this video. Got yourself a new subscriber.
Perhaps the best pellet smoker video I have watched. Great, simple, complete. Total confidence builder !
This was so informative I really appreciate the explanation as to why you are taking each step. I'll be starting my pork butt in the morning tomorrow and I'm definitely using this video as my recipe and guideline. Excellent video 👍🏼
I watched your video several times and made notes as I went. I've smoked brisket for years and my grand daughter always asks for one on her birthday, but I think we may have a new winner here ! My wife is the pickiest eater I've ever known and even she exclaimed how good the pork butt was ! Excellent meal this evening and looks like there will be several more ! Thank you!!!
First time pork butt on my Pit Boss pellet smoker. 7.5 lbs bone in. Followed this plan except put my own rub on it. 9 hours of smoking and 1 hour of rest and it is the best pulled pork I’ve ever eaten. Thanks for the video!
I’m FAR FROM a backyard chef but have a Country Smoker Portable Wood Pellet Grill that I used and “followed your EZ directions”. I have no thermometer probes other than the instant temp you used for tenderness check and the iffy gauge on the smoker lid. I told our friends that 4 of us are going to be guinea pigs. I actually let it rest for 4 hrs in a cooler & waited for them to arrive before tearing into it. WOW … we were all impressed. It was an incredible success. AND the bone slid out with ease. Thank You
I'm letting my first pork butt rest as I write this. I followed your video and I'm so glad that I did. Thanks for not over powering your voice with cheesy background music. I look forward to more of your videos.
Best advice i ever got as far as smoking - cook to temp, not to time!!!
David, this is a great video and I really appreciate your taking the time to do it. I followed most of the steps you laid out and we had a great meal with plenty of leftovers.
I used the salt & pepper combination you suggested and it worked great. The only things I did differently was to use a throwaway pan and wrapped the butt in it. It kept the juices and made it extremely tender. Also, I have a Trail Embers vertical smoker using charcoal to cook it.
We rested it for 2 hours loved every bite.
That’s great Jay! I’m glad it worked for you. Thanks for taking the time to leave a comment and let us know how it went. All the best!
Bought a Masterbuilt Electric smoker last weekend. Smoking my first pork butt today. I'm in process ... using your recipe. I'll keep you updated!
You're apparently putting the slow in slow cook. 😉
I think it’s just about done. Can you check it?
Awesome video David! Thank you for being so detailed as you walked through the steps. I just bought my first smoker and will take your advice and keep it simple to start.
Your humbleness & kindness comes through the screen. Great content as always… Thank you & keep the content coming. 👍🏿🔥🔥🔥
Thank you! Will do!
Like the details, enjoyed watching. Really appreciate the fact that you took your time and didn’t care about the length of video. Got in depth and didn’t talk like someone who smashed a 8g rock before the video! I’m a newbie and found this video to be a lot more informative than other ones, thanks!
Glad it was helpful!
David! Thank you so much doing this video. You covered all the topics perfectly. You are a god send. I followed all the steps and ended up with a perfect pulled pork. You taught me so much. You’re a terrific man and I owe you a debt of gratitude. Merry Christmas!
I love doing the butter and brown sugar honey wrap halfway through. Absolutely incredible
I have never smoked a large pork butt before, but I followed your directions and want to say I was incredibly happy with the results. Thank you for the great video.
Great video. I'm already experienced and actually judge bbq on the Memphis in May circuit. I thought you did a great job explaining. When I throw mine in a cooler, I lay some towels over the wrapped pork butts and if I have the time, I'll let them rest up to 8 hours. At that point, they are still quite hot when pulling with your hands. The long rest time really helps for timing your dinner so you don't have to be exact. 😋👍
David, fantastic video for newbies I applaud you👏, I am a veteran Pitmaster as you are, and for you taking the time to do this is phenomenal
Thanks William. Keep putting that smoke in the air!
I use a camp chef pellet smoker and have one resting right now. After letting it rest I will use bear claws to shred it. Tomorrow I’ll cut my slaw. Your expiation was spot on. I just use a different rub. My total cook time was 9 hr @250degrees for a 8.5lb butt.
followed your directions today....one of the most tender, juiciest pork butts I have ever had....Thanks!
I did one on a Traeger 620 Silverton from Costco. It turned out fabulous.
Great video! After wrapping in foil I put it in the oven at 250 degrees, no need to monitor heat anymore and just wait for internal temperature to hit 205 degrees.
Every now and then i'll take my bbq meats and stick them in the oven after the wrap, so that's a great technique since they won't take on any more smoke flavor. In most cases, i'll usually just let it run on the pit since it's already fired up, but both methods work great!
Cooking a pork butt would be a great way to try before I attempt a prime rib. Thanks for the video, it was great!
I’ve smoked many butts in the past but it had been a few years and after watching this video I smoked 2 eight pounders and they were awesome. Thanks for the content, great job!
Congratulations Roger! Thanks for taking the time to leave a comment and let us know how it went.
Used this video yesterday for my first pork butt smoking. Turned out absolutely amazing. I was so happy the bone slide right out. It was a cold day here in MD had trouble keeping 250 on my Basspro electric smoker. Worked through though. Meat thermometers were a couple of degrees off. Lol. I pulled it at 203 and only let it set for about 30mintues. So tender ,juicy and flavorful!!! Best pulled pork we have had in a long time. Put it in at 9am and we ate at 6pm!!! Ty for video
Thanks for taking the time to come back here and leave a comment on how it went Wayne! Glad to hear it was a winner. Keep putting that smoke in the air my friend.
Run it at 275 or 300. That 225 is a myth
I like my bark black.
Trying a pork butt for the first time today…rolling out the pellet grill now… wish me luck!! 👩🏼🍳
thanks for the awsome teaching, I will be smoking 2 pork butts on my weber kettle in the morning 12/11 2022 i will try the kosher salt, pepper, with garlic vs carolina style. I will message you back ,and let you know which one came out the best. keep up the great vids
Great video. It will guide anyone who hasn't smoked a butt before. I am not a pitmaster as you are. I have been smoking meat for over 20yrs. I love to make BBQ. I am smoking one for Christmas to take to my wife's cousin's house. They always enjoy it. Merry Christmas and keep smoking.
Great video - I just nailed my first smoked pork butt today after following your walkthrough. MUCH appreciated!
Thanks so much for putting this out! After watching, I had enough confidence to try my first Boston butt, doing it exactly the way you described and it came out great. I really appreciate you going over every step very clearly for someone like me who has never smoked any meat before. I used a wood chip box on a gas grill since that's what I have and we couldn't be happier with the results.
Congrats Jon! Glad to hear that you had a great cook. Here’s to many more!
Don't let anyone tell you that you can't cook good food with a gas grill and a smoke box. Your biggest problem is going to be temp accuracy, as your grill's built in thermometer if it has one is garbage. If you have an ambient probe like in this video, you can produce phenomenal que on a budget without buying a dedicated smoker and it's going to be 75% as good as a dedicated pellet grill. Anyone who says otherwise is an elitist and hater.
+@@PatnikSolutions I definitely agree that it certainly can be done on a gas grill and smoke box. That said, shortly after doing my first pork butt, I bought a second-hand pellet grill. It needed some repairs, but they're very simple mechanically and the ignitor was easy to replace. It's so much nicer not to have to go out every 20 minutes and change out the wood chips in the smoke box. I only paid a total of $135 for my used pellet grill and new ignitor, and it's definitely worth it for the convenience. Without that first success with the gas grill under my belt, though, I wouldn't have wanted to invest the money in a pellet grill.
Thank you, David. I just pulled my second one off the smoker and put it in the cooler to rest. The last one turned out great and I can’t wait to pull this one! Cheers.
26:54 I live just North of Indy. I just bought a cheap pellet smoker a few months ago. I used your recipe. And it is DELICIOUS!! Thank you very much!
Love it! I'm glad to see someone else in Indy lighting up the grill in the snow. Looks like we're getting 5 inches on Tuesday and Wednesday, so i'm positioning my grills for easy shoveling access today, lol. Thanks for the comment, and all the best!
This is the second time I have use this recipe today I put a little bit of brown sugar on it. Thank you for the ease and simplicity it is greatly appreciated.
Hi Aaron. Have you tried without the brown sugar & why do you prefer to use it?
great vid!!! i did one about 2 years ago was so easy todo...................... Now I just got to figure out making a brisket 1st try it ended up being tough.
Hey I'm new at smoking food, your video was great and helpful, I get so confused! I've been researching for a year, thanks to a great video of directions! Am smoking a pork shoulder tomorrow, crossing my fingers
Keep us posted on how it goes!
Never smoked anything. Followed your instructions on my new/used wsm. Fantastic! Thanks 👍👍👍
As a former Qstoves user, I'm amazed at how Asmoke has completely transformed my grilling experience. The switch has been a game-changer, due to Asmoke's innovative features. The digital controller is a revelation, offering precise temperature control that I couldn't achieve with Qstoves. I'm also impressed with the variety of wood pellet flavors available, adding a new depth to my dishes. The portability of the Asmoke Essential is unparalleled, allowing me to take it on camping trips and tailgate parties with ease. Even the app is super handy, enabling remote temperature adjustment and recipe sharing. Not to mention, the environmental aspect of using recycled wood materials as fuel is a big plus for me. All in all, Asmoke has truly redefined my grilling journey. #Asmoke
Advice for cooking day before/storing over night and reheating?
Just smoked my first pulled pork following your recipe. Perfect result! Friends and family loved it. Thanks for sharing your expertise with the world, BBQ Lab!
So glad that you tried it and it worked out for you Steve! Thanks for letting us know!
Spanish people like to make the skin/Fat cap crispy. It tastes incredible. Is there a way of making a crispy skin on a pork shoulder on a pellet grill?
This is the best how to smoked pork video I've found and easy to follow. Came out amazing
We cook low and slow 175 about 15 hours bro2n sugar to get a great bark
I'm cooking one tomorrow on my new Treager 1300. Looking forward to BBQ success!
Great advice for this newbie! I just purchased my first pellet grill and the first thing I cooked was a pork butt following this recipe. It turned out tender, moist and tasty. The wife loved it too! Thank you for sharing and making it easy!!!
Glad to hear it was helpful David! What are you planning to cook next?
the first 3 hours of cooking, you didnt mention how often you add wood chips and what temperature it should be at the first look at it or 3 hr mark.....thanks
What’s the relationship between temp and time? Can you for instance smoke at 195 for 24-36hours? How would that affect flavor/Taste? Would there be any benefit at all? How long is too long (and why) to smoke a pork shoulder?
Hello from Greece. About how many ours the hole procces🙂?
I usually plan for about 8 hours for a pork butt total, but sometimes they finish in 6 hours or they can also take 10 hours. It just depends on the size of the pork butt and how your smoker is running.
I'm just curious to see what the fat side look like? I love this video, I've smoked a few and had some issues and I think you've answered my quest to getting to the best! Do you serve the fat side with your pork? THANKS AGAIN
I have smoked a mountain of pork butts, and this video is a great basic primer for getting fantastic results. There are a dozen things you can try and an endless variety of rubs, etc. But this will work for you if you have never smoked meat. Guaranteed. Good video.
Followed this with the exception using RubTown rub and it was the best easiest way smoke a Butt. Thank you for the video.
Great way to introduce us to smoking a pork butt. Thanks and I also agree with your comment about socializing over food. We can be careful but enjoy the companionship. I have enjoyed yours today. Nicely presented.
Thanks for watching Sreginkc - I appreciate you taking the time to leave a comment, and have a great holiday season!
Thank you for making this video was very helpful. Smoked a butt today. Family loved it.
I don’t have a pellet grill but I did the cook for the first time on my ceramic Big Green Egg knock-off charcoal grill with post oak wood chunks. The pork butt came out super tender but without very much Smokey flavor I was hoping for. I just had a question, are my results typical for the type of grill I used or is this cook more suited for the pellet style grill. Thanks for the great training for my first ever pork butt.
If you’re used to something like a Weber Smokey Mountain level of smoke flavor, that’s hard to replicate on a pellet or Kamado. Wood chunks is the way to do it with lump charcoal on a Kamado, but it all depends on how much air flow you had going. Less air flow should give more time for wood to smolder, and dirtier smoke will bring more flavor than clear smoke on a Kamado in my experience.
@@TheBarbecueLab thank you for the tip, that’s good to know.
I appreciate you being thorough in explaining everything but this could've easily been a 10 minute video.
Hi David I just got a electric masterbuilt smoker. And had a couple questions I was hoping you could answer. So I have 2 little Pans at the bottom. Assuming one holds liquid and one holds wood. So this is my first time ever smoking what kind of wood chips should I use and what kind of liquid should I put in the other pan? I loved your video and I plan on smoking a pork butt like yiu did for my first time. I'm realky excited to do it 😁 thank you so much!
You can use just about any woods chips you’d like. I like cherry, oak, hickory and pecan. I’d just use water for the liquid. That’ll add moisture to the cooking chamber.
Looks so good! Why could you not use the foil pan and foil the top, instead of wrapping in foil separately? Great vid for info. 🇨🇦👍🏼
I use aluminum pam and foil and comes out so good
Great video, very thorough. I will definitely smoke one. Looks super easy. Thanks so much!
David - what type of pellets did you use ? Hickory, pecan, oak, cherry, apple? Wonderful video! Thanks for sharing an easy to follow video.
Gonna be smoking my first pork butt Saturday for my birthday, your video is very informative and I feel confident after watching.
Will update how it went!
Glad it was helpful! Keep us posted on how it goes.
First attempt at a pork butt, followed directions by the numbers, it was FANTASTIC!!!!!!
That's awesome! Congratulations! Here's to many more to come.
Thanks for the video. How about one with bone in and one with bone out. The Costco near me sells them with no bone in and split in two. Thanks again
Smoked a 6lb Boston Butt for the 1st time yesterday and it came out fantastic! Great video and thanks for sharing it! Liked & Subscribed. 👍🏻👍🏻
Great job. I've cooked 100s of pork butts, many on a pellet grill. For a first-timer, this is a great process. I don't see how this can go wrong.
The only difference I would say for first-timers is to use AL pan and foil cover that. Save the juice in the freezer for soup or chili.
When I first started smoking I went for all the complex rubs and over time realized all you need is salt and pepper
Right? It’s fun to experiment with different rubs, but this is my mainstay.
Me the same..I did used rugs of all kind but salt and pepper garlic maybe cajun spice about it.
My favorite is light brown sugar and whateverya like or not, and 200 degrees. I wrap at 165 in foil for 1 hour and it's 200 degrees. I wrap brisket at 165 for 2 hours that's were I use my salt and pepper is on brisket. 2 hours wrapped and it's 200 degrees. Saves time and shrink. I don't even worry bout it
Anymore. Cuts that stall down by at least 2 hours. I cook 275 to 300 degrees.
Do you doing anything with a vertical gas smoker ... I use apple or cherry combined with hickory for pork
Beginner here. Pulling at that high of a temp won't overcook and dry it out? I see so many different ways people do it and am never sure how to go about it. I thought internal temp of 165 was done and done, maybe a bit higher so it can settle into temp and not dry out. Can you help me out with explaining why after the wrap you want the temp that high? I smoked some pork tenderloins on my offset smoker the other day and after wrap and all was said and done, pulled at 195ish and the centers were very dry. I know pork butt isn't the same, just trying to correct my mistakes and go at this even better next time.
Man, everyone does pulled pork. I've been doing pork belly. You can do crispy cubes, I'd did one today & sliced it & finished it in my slow cooker with the fat rendered juice & bought kings hawian slider buns. Took it to my wife's family's Easter. They ALL raved.
I'll be doing this tomorrow on my pellet grill. Thanks man... my 1st try & I'm excited!!
Awesome video, David! Got my first offset smoker a few weeks ago, and I've already successfully smoked a few chickens, but for this opening weekend of College Football, I'm smoking a pork butt, and this video is my guide. Can't wait to report back! Thanks for this content!
You've got this! Enjoy getting to know your smoker. With an offset, knowing your pit and how it reacts to the elements is the key. Can't wait to hear how it goes!
Awesome detailed video. I picked up several tidbits and I’ve smoked several butts before. Awesome job kudos.
Glad it was helpful! All the best on your upcoming cook.
Thanks for the awesome video! I have 16 people coming over next week. what is the approx total time on the pellet grill for that 9# bad boy (not including rest)? Thanks!
Great, thx. I have a Ninja Woodfire Grill. Meats I've tried are fraziled in under 3 hrs at 230*. Suggestions?
Very informative with good context. Can you do a boneless pork shoulder video?
So at 250 degrees what was total time unwrapped to get to 150 then how long wrapped to get to 203 roughly? What did you use for smoke then?
About 2 hrs! I’m checking mine at 1 hr or 1 1/2 hrs smoking one right now by his directions
how'd it turn out? @@peanutbutter35
@@zebswebs3649 it was delicious! Everyone said it was so good they wanted me to make it all the time instead of my husband! 🤣 it was 10 pds and it was gone the next day!
@@peanutbutter35 Awesome congrats! I'll be making one this week on my new pellet grill, I'm excited🤤
@@zebswebs3649 thank you! Good luck too you too!
This was an incredible video. I wish I had access to this when I first started doing BBQ. 😊
Just put my piece in the smoker ( Acorn Char Griller) I injected mine with Apple Juice and used Apple juice in the catch pan to keep moist. I am using Applewood as my wood flavor. Otherwise I used your recipe to a tee. Great video!
Don't be scared of the bone in new comers, it will fall completely away when you prep to serve the meat and the dog will love it!
Used a cuisinart electric smoker, but still turned out awesome. Looking forward to the next day with no rain to do this again lol
Excellent video! I've been cooking butts for about 2 years and every step I've learned was covered very well. The question I have is about wrapping. I've been told to use butcher paper to wrap (amd i have), but I was wondering what the difference was using foil vs butcher paper? Is there a benefit? If there is, what would it be? Thanks. Again, it is an excellent video for anyone from beginners to those of us who need a refresher. 🙂
I just got an electric smoker. Should I put the Pork Butt on the rack with a foil drip pan underneath to catch all that Golden Love Juice or can I just put the Pork Butt into the foil pan and let it sit in it's own juices while it cooks?
David, after you wrap it in foil, does it go back on the grill fat side down or does it matter? Thanks
Thank you for the salt and pepper. I have been using just salt & pepper only for years. I've tried other stuff but always go back. I smoke with wood the old fashion way and for pork I like to smoke with pecan. Not too much smoke though. You can't judge that by time because every piece of wood will burn different so you just judge it by color. Happy smoking & don't pick your nose.
I do t have a pellet grill/smoker I have a cheap offset that I got from Lowes. Can you do this in a an offset like you did with the pellet please.
Simple is BEST! However, I LOVE THE GARLIC! I had to Rant! 💯💯😂😂😂😂😁😁
This was very helpful! I made a few mistakes, but I will try again soon I am using a masterbuilt electric smoker. once I get the hang of it I think I will purchase a pellet smoker
This is my next quest in my 2005 Masterbuilt propane smoker. I’m ok on ribs or steak or chicken. Haven’t tried big pork but now is the time. Thank you. When I graduate I’ll try a new Oklahoma Joe reverse flow smoker my retirement toy hehehe.
I will be trying it tomorrow morning on my Oklahoma Joe offset. I am nervous and excited to seeing how it goes. I will be back with pictures and a review hopefully. :) Thank you for the help. Sending some BBQ love from Wharton, TX!!!!
You've got this Blake! Keep us posted, and go get 'em!
I have a Napolean gas grill. Any different instructions for me? Also, I like to score the meat for more burnt ends.
i highly suggest brining it for a while and the results are very much improved.
Your videos are very very helpful and informative thank you so much for passing along your BBQ knowledge to all of us want a be pit masters lol😂 thanks so much
After cooking the butt, what do I need to do to safe it for later to eat. (Few days). Leave in one piece or pull it apart. And how to warm it back up to be juicy. Thanks for help and great video
Thanks so much, I'm preparing my pork butt now and I'm about to smoke it on my new pellet grill.
Just smoked my first pork butt yesterday. Wish I would've seen this first but the algorithm took some time to update suggestions for me I guess lol. I didn't completely mess it up but this video has some great tips to get a solid foundation of a process that I will definitely be incorporating into my next attempt. I made sure to subscribe so before I venture into the land of brisket or something I'll make sure to check your channel first!
Glad you got out there and got a pork butt on the grill Damian! When you’re ready to give brisket a go, here’s one I recommend starting with. It’s a great recipe to give it a first go. ua-cam.com/video/vL5ppmMCKAs/v-deo.html
Question... Do the juices leak out of the foil? I've seen shoulders cooked in tin pans with foil over the top and there's a ton of juice in the pan. OR do you think the foil right next to the meat acts as a barrier preventing juices from coming out of the shoulder? Thank you!!
If you wrap it so the seams don't leak, there won't be any juice leaking out of the foil. With any pork shoulder I've cooked, there's always a ton of juice that comes out simply because there's so much intermuscular fat in a pork butt. That fat melts, and it just can't hold all that inside as the meat shrinks and it's got to go somewhere. I've done a no wrap pork butt as well, and with that all of the juice is falling into the bottom of the pit instead of staying in the wrap. So, any way I've cooked it, that excess juice has to go somewhere in my experience.
Love your videos. I’m new at smoking meat. My question is how do you wrap the meat properly? I know you showed it but how many layers do you use with foil and with paper and what is better to use foil or paper?
If you’re new to smoking meat, start with two layers of aluminum foil. You can give butcher paper a try after you’re comfortable using foil. Just think of it like you’re trying to make a water tight boat. You’re trying to keep liquid in, so wrap it so liquid stays in and you’ll be great!
How long did the whole cook take?
Awesome video - just discovered your channel- question - why not leave the butt in the foil pan and just cover tightly with foil vs triple layer wrap - seems like the heavy foil bottom would be more durable / less likely to loose juice
What do you recommend on a cold rainy day it’s fun anymore but up about 2 o’clock