Made this today for a neighborhood BBQ event. Shredding it now and 'sampling' along the way. The BEST I've ever made. I'll be watching the neighbors go back for more tonight. Thanks for sharing.
I would still let it smoke or at least keep it at temp on the cooker, yes it will be partially braising per her technique. Looks good. I still pretty much use salt and pepper on my bbq. Even on ribs, sometimes I will go a little wild on the seasoning. Cinnamon would go well with her method. It does look good.
honestly, i cant tell hardly any difference in the fat cap being up or down no matter what type of smoker i use, and i have smoked thousands of pork butts. i hardly ever wrap cause i like the bark that comes with unwrapped, but if i do wrap i use pink butchers paper. it doesnt seem to mess the bark up like aluminum does, and i pull em off anywhere between 185 to 205, a bunch of different ways to do pork butts and all of them are right. comes down to personal prefrence
I always smoke it with the fat cap up, and I wrap with the foil boat method while the fat still has some rendering to do. That way it renders into the boat and confits the bottom half of the butt.
I picked up a nice used pellet smoker for 150 bucks, but you could do this in the oven and pork butts are pretty cheap. Mix some liquid smoke with that mustard, season the same, use one of those foil roasting pans
Smoke it with the fat cap on top, not on bottom. As the fat renders, it will keep the meat moist. I smoke it until it reaches 150 degrees internal temperature then I wrap it and continue cooking until it reaches 190. At 190, you can pull the bone out and it’s perfect.
The absolute most important things is quality of the cut of meat. Idc what you do, you'll never get your pork to shred like that unless you have TOP quality pork.
I do mine almost the same but I’m new to this smoker stuff. Only thing I was told is to trim more of the fat as the bark won’t adhere to the meat and come off with the fat, that sound right?
no need to wrap unless you're in a hurry. Just throw it on there and let it rock until it's probe tender. This is how you get that nice dark crispy bark. By wrapping it, you ruin the bark and make it mushy.
I tried this today on my pit boss 850. 8 hours, my meat probe says 205. I pulled it off and rested it. Had the hardest time pulling the pork. It didn't just fall apart. Any ideas on what I may have done wrong or to look for in the future? Thanks
Wouldn’t wrap it, would put it fat cap up. Low and slow at 250. Take it off at 202, cool for an hour or two. No fist mashing, pulling is the way to go- get some meat claws or do the work the hard way but PULL the meat.
@@zootechdrumWell if it’s 10 lbs at 1.5 hours per pound that would be 15 hours. I usually smoke mine around 12 hours. It’s really hard to mess up pulled pork. Sometimes I do about 8 hours then transfer it to a slow cooker to finish.
Always cook butts fat cap up. Let the fat juices cascade down the meat and keep it tender. I use offset smoker tho, so no heat coming in just below the meat.
Nah. She's making the process far more difficult than necessary. Instead, prep it as she suggests, but then put the butt in a heavy duty aluminum roast pan uncovered fat cap UP, then let it go 35-40 minutes per pound at 250 and pull it at 202-205, rest an hour then massage-pull that meat for 5 minutes until literally shredded. All that pan fat mixing into the meat, unbelievable!
Fat cap doesn't go down. It goes towards the heat source to protect the meat from burning if there's any temperature swings. Maybe that's down for you, but it could be to the left or right or back for others.
No no no no no!!! You use root beer not apple juice!!! Lol this is a piece of meat that I like to try new things on. This video was the way I learned to do my first butt!!! Lol but I like to add mad scientist Tiny, my alter ego, to it. Love the vids always inspiring and informative.
@@MarriedtoBBQ agree to disagree. Potentially more bark but in my experience always a dryer end product. No disrespect but more a matter of opinion. Keep up the good work. 🙂
@@MarriedtoBBQ This guy doesn't understand "keep the fat between the meat and the heat". I'm on a Weber Smokey Mountain, so I have my cap up...because I understand my rig.
I like how everything she says is as if we have the exact same things she does. Lol "put it on fat cap down" What if I have a traditional offset & not a drum "Let it rest in your cambro" I have a yeti...
So you took the Meat Church video and condensed it down to a "short". Disgusting content theft. What did you actually do here besides cook someone else's recipe?
You can taste the difference between mayo and mustard or bbq binding. If you use the exact same seasoning everytime you will notice a difference. - don’t listen to everything you hear online and try for yourself
@jseehowitsbeen3177 binders dont change the flavor profile. If you find that it does, then you are using WAY too much for a binder. The only purpose of a binder is to retain the seasons added to meat
@@MarriedtoBBQ sorry l was trying to be funny,l meant like papers for rolling up a cigarette,for the "best pulled pork we've ever smoked." Apart from my poor effort at humour the pork does look delicious.
SMFH! I only smoke meat unwrapped or wrapped in butcher paper.. I NEVER EVER Wrap in Foil for 2 reasons #1 it steams the meat (might as well drop it in boiling water) #2 Wrapping in Foil Wipes out or Washes out the flavor!
Just use salt and pepper. smoke it for 4 hours, then spray everything but the fat with apple cider vinegar and beer every 30-40 minutes(its for steam not flavor). After it hits 165f+ wrap it in butcher paper and pop it back on until 205f. Let it rest an hour and you’ll have pure BBQ
Opening the smoker to spray it every 30-40 minutes is wasting heat and time. Looking ain't cooking. Never wrapped one either, just let it smoke for the bark.
Made this today for a neighborhood BBQ event. Shredding it now and 'sampling' along the way. The BEST I've ever made. I'll be watching the neighbors go back for more tonight. Thanks for sharing.
Where my plate at?
What neighbourhood you live in? Just out of interest 😅
This was the quickest and to the point video I’ve seen! Normally the video is 20+ minutes. This gave temp and times. Don’t need anything else!
Yeah, that looks amazing. Once wrapped, no need for more smoke, just heat.
yep, at that point she can just throw it in the oven. She's not BBQ any more, she's Braising.
Thanks for the tip, just put two on my traeger so that’s gonna save me some pellets. Do you keep the same temp at 250 in the oven?
@@nickhinton8888duh
I would still let it smoke or at least keep it at temp on the cooker, yes it will be partially braising per her technique. Looks good. I still pretty much use salt and pepper on my bbq. Even on ribs, sometimes I will go a little wild on the seasoning. Cinnamon would go well with her method. It does look good.
Overnight rest with rub folks, trust - won’t disappoint.
I am convinced that barrel smokers turn out the absolute BEST pulled pork!
Naw man you can’t beat an offset smoker!
What if I have an offset barrel smoker? 🤔
Then your bbq will turn out better. I have offset pull behind. And gave my pellet smoker away 😂@@dutchvanderlinde658
Bobby: Dad, what if someone asks for well done?
Hank: We politely ask them to leave.
honestly, i cant tell hardly any difference in the fat cap being up or down no matter what type of smoker i use, and i have smoked thousands of pork butts. i hardly ever wrap cause i like the bark that comes with unwrapped, but if i do wrap i use pink butchers paper. it doesnt seem to mess the bark up like aluminum does, and i pull em off anywhere between 185 to 205, a bunch of different ways to do pork butts and all of them are right. comes down to personal prefrence
Meat holds more moisture with the cap up because it continually bastes the meat as it renders over the course of the cook
I never wrap my pork butts I love the bark too!
Never wrapped my butt's. And I've tried fat cap up and down. No preference
I always smoke it with the fat cap up, and I wrap with the foil boat method while the fat still has some rendering to do. That way it renders into the boat and confits the bottom half of the butt.
No need to do that just smoke it at 205 the whole time
Exactly, no need for the butter when you have the fat rendering throughout the roast with fat cap up
@@bradysmith6247 smoke that low for 12 hrs no foil wrap needed it will shred on its own
I don't wanna be a millionaire or anything, just enough to be able to treat my family to this kind of meal. Looks delicious
I picked up a nice used pellet smoker for 150 bucks, but you could do this in the oven and pork butts are pretty cheap. Mix some liquid smoke with that mustard, season the same, use one of those foil roasting pans
Dude I just got a cut like this for $5.50 on sale
They're often on sale. Try to find a Duroc butt. More marbling and richer, redder meat.
Edit: spelling
Funny…Love it,every one has there on way seems!!! Happy Smok’n
Amazing, thank you so much. Best recipe so far
This turned out amazing, thank you!
This was a great help Video ❤
Smoke it with the fat cap on top, not on bottom. As the fat renders, it will keep the meat moist. I smoke it until it reaches 150 degrees internal temperature then I wrap it and continue cooking until it reaches 190. At 190, you can pull the bone out and it’s perfect.
Fat cap on bottom is better for barrel smokers. Fat cap up on offset since the heat is coming from directly underneath
Did it not look moist enough for you buddy
That washes the rub off
Are you blind. Do you not see how succulent that damn pork look 🤤🤤🤤
Fat cap should be facing the direction of the heat source. It protects the muscle from drying out.
I’m trying this one tomorrow 🤞🏻🤞🏻
I just got a new offset smoker and I’m gonna make this tomorrow except I’ll use bacon grease instead of butter. I can’t wait!!!
Looks great 👍
The absolute most important things is quality of the cut of meat. Idc what you do, you'll never get your pork to shred like that unless you have TOP quality pork.
The best pulled pork sandwich is in Grafton Illinois. I will die on this hill 100% of the time.
Matt Pittman from meat Church does this same exact recipe. Just followed Matt's recipe last weekend and it turned out great! #MeatChurch
Once you wrap just finish it in the oven. Save some smokin fuel
Just made it today, fantastic!
Is every pull pork the best you've ever made😂 looks good
I need it!! 🔥🔥🔥
Y'all just showing out 👍
I need a dedicated smoker, charcoal and smoking is difficult but doable
Try replacing the apple juice with Yuengling😋
Looks great.
“Chwunny Minutes”
O M G! Thank you I tell everyone the mustard is useless !!!!
The voice matches those hairy arms and hands perfectly.
I'm doing this tomorrow
I do mine almost the same but I’m new to this smoker stuff. Only thing I was told is to trim more of the fat as the bark won’t adhere to the meat and come off with the fat, that sound right?
this is fantastic! I am going to try this, why let it rest? curious
thanks
It will allow the meat to reabsorb all those juices and flavors and not dry out
Looks good
I heard fat cap down and was startled
fat cap towards the heat source to protect meat. also means that your bark won't be messed up by the grates on the meat side.
Yes! like that.
Is Oklahoma joe a good brand? I’m in the market for a new smoker and I keep seeing it in my searches
Weber smokey mountain works too, might find a cheapo 18", cuz everyone wants the 22
Does the fat cap have to be down???
If it's over the heat source directly, yes.
Hi I m looking for a smoker which one would you recommend? 😊❤
Set it forget it: Pellet. Charcoal + Wood = Weber Smokey Mountain, this Oklahoma Joe works too. King of all smokers = Offset, but expensive.
@@wongfitI like my Trager pro 22
Dry brine the day before, and it'll be even better.
no need to wrap unless you're in a hurry. Just throw it on there and let it rock until it's probe tender. This is how you get that nice dark crispy bark. By wrapping it, you ruin the bark and make it mushy.
Try bone in it'll be even better
Thats a boneless shoulder that can cut your cook time down
What is that container?
Now i am hungry...
Fat cap up works best..... The fat & seasoneing cooks down into the meat.... This does look good tho
Do you trim fat to 1/4 inch or leave it all?
Leave it.
I tried this today on my pit boss 850. 8 hours, my meat probe says 205. I pulled it off and rested it. Had the hardest time pulling the pork. It didn't just fall apart. Any ideas on what I may have done wrong or to look for in the future? Thanks
What temperature did you cook it at?
@@kez850 250
You guys sponsored by cambro?
Those are your hands?
Theres a difference between meat mashed in your fists
Its called pulled pork for a reason
Food is as much about texture as taste
Wouldn’t wrap it, would put it fat cap up. Low and slow at 250. Take it off at 202, cool for an hour or two. No fist mashing, pulling is the way to go- get some meat claws or do the work the hard way but PULL the meat.
How long after the 6 hr mark and foil wrap does it take to go from 165 to 203 usually?
@Adam Free it depends on the weight of the butt. I run mine at about 1.5 hours per pound.
Hey I’m preparing to make this. I don’t understand the comment above . Mine currently weighs at about 10 pounds. How long do you think that would take
So mine wood have to cook for 21 hours?
@@zootechdrumWell if it’s 10 lbs at 1.5 hours per pound that would be 15 hours. I usually smoke mine around 12 hours. It’s really hard to mess up pulled pork. Sometimes I do about 8 hours then transfer it to a slow cooker to finish.
Using a thermometer would probably take all the guts work out with this matter.
There is nothing to critique here, I'm sure some will with the wrapping but it ultimately doesn't matter. It's impossible to fuck up a pork butt.
Fat gotta go up because of the juices
Always cook butts fat cap up. Let the fat juices cascade down the meat and keep it tender. I use offset smoker tho, so no heat coming in just below the meat.
Am I the only one who disagrees with the fat cap down?
Fat cap up for sure.
Fat cap down? I always thought fat cap up so the fat renders down
Nah. She's making the process far more difficult than necessary. Instead, prep it as she suggests, but then put the butt in a heavy duty aluminum roast pan uncovered fat cap UP, then let it go 35-40 minutes per pound at 250 and pull it at 202-205, rest an hour then massage-pull that meat for 5 minutes until literally shredded. All that pan fat mixing into the meat, unbelievable!
Pork is aasty animal
Fat cap doesn't go down. It goes towards the heat source to protect the meat from burning if there's any temperature swings. Maybe that's down for you, but it could be to the left or right or back for others.
That looks sexy 😍
No no no no no!!! You use root beer not apple juice!!! Lol this is a piece of meat that I like to try new things on. This video was the way I learned to do my first butt!!! Lol but I like to add mad scientist Tiny, my alter ego, to it. Love the vids always inspiring and informative.
Can my this be done the same way on a gas bbq? Can’t smoke it cause my apartment complex won’t allow it 😢
Fat cap should always be up not down. Just saying...it looked good.
On a barrel? False. Fat cap towards the heat source.
@@MarriedtoBBQ agree to disagree. Potentially more bark but in my experience always a dryer end product. No disrespect but more a matter of opinion. Keep up the good work. 🙂
@@MarriedtoBBQ This guy doesn't understand "keep the fat between the meat and the heat". I'm on a Weber Smokey Mountain, so I have my cap up...because I understand my rig.
So it'll wash off the rub when it melts and runs off
Fat cap down?
Up keeps the flavor drizzling down
I like how everything she says is as if we have the exact same things she does. Lol
"put it on fat cap down"
What if I have a traditional offset & not a drum
"Let it rest in your cambro"
I have a yeti...
Idk when you were pulling it, looks like you had a lot of fat that didn’t quite render
Don't like the brown sugar, taste like a Christmas ham
Nothin better then pulling your pork😂
So you took the Meat Church video and condensed it down to a "short".
Disgusting content theft. What did you actually do here besides cook someone else's recipe?
You can taste the difference between mayo and mustard or bbq binding. If you use the exact same seasoning everytime you will notice a difference. - don’t listen to everything you hear online and try for yourself
Which binder tastes the best?
@jseehowitsbeen3177 binders dont change the flavor profile. If you find that it does, then you are using WAY too much for a binder. The only purpose of a binder is to retain the seasons added to meat
Doesn't it make the papers soggy?
It’s butcher paper so it’s made for this
@@MarriedtoBBQ sorry l was trying to be funny,l meant like papers for rolling up a cigarette,for the "best pulled pork we've ever smoked." Apart from my poor effort at humour the pork does look delicious.
@@tallyhorizzla3330 Hahahaha omg 🤣 sorry it went right over my head
@@MarriedtoBBQ 👍😄
Aluminum will never touch food that i make.
use a roasting pan with a cover ffs
Steamed meat!!🤮
I’ll pass.
Pls no sugar
okay baby i wont kiss you since you're being shy
The worst seasoning
WHATS THE DREAD(DEAD) FASCINATION WITH ALUMINUM PANS?? .. THAT WILL KILL YOU!
😂😂😂😂😂 no
I have been dead for years because of an aluminum pan
SMFH! I only smoke meat unwrapped or wrapped in butcher paper.. I NEVER EVER Wrap in Foil for 2 reasons #1 it steams the meat (might as well drop it in boiling water) #2 Wrapping in Foil Wipes out or Washes out the flavor!
Just use salt and pepper. smoke it for 4 hours, then spray everything but the fat with apple cider vinegar and beer every 30-40 minutes(its for steam not flavor). After it hits 165f+ wrap it in butcher paper and pop it back on until 205f. Let it rest an hour and you’ll have pure BBQ
Or, here’s a thought, let people cook their food the way they like…
@@justin2040 moving the goal post from "greatest bbq in the world" to "enjoying good food". k.
@@bridgewatersucks so your way is the only right way.
Opening the smoker to spray it every 30-40 minutes is wasting heat and time. Looking ain't cooking. Never wrapped one either, just let it smoke for the bark.
@@AllenHardy-do7yb after a certain point your “bark” is just dry burnt meat if you’re not properly spraying
Lol over priced cambro shoutout. Screw cambro go get a styrofoam cooler line it in aluminum foil. Shazaaam
Not kosher
Fat side up always!!!!
uhhhhh.......no. It depends on your smoker type dude.
Wrong
It don’t depend or anything, fat side up always.
@@ltokes66tell me u don't smoke without telling me u don't smoke