Smoked Pork Butt on the Weber Smokey Mountain (WSM)
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- Опубліковано 6 лип 2013
- This is smoking pork at its best! Thanks for the rub Daryl. It sho-nuff is sum good stuff!!!
I purchased the 22.5 inch WSM from Amazon:
amzn.to/1I4HwmH
Shout-outs mentioned:
Daryl -- / darylcincy
Phil -- / sneakeey1
K-Ray -- / @kraysque
Larry -- / thewolfepit
Music:
"Nile's Blues" Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
creativecommons.org/licenses/b... - Навчання та стиль
I love going back and watching these classic T-Roy videos! Good stuff.
T-Roy..............Because of you, I'm now the proud new owner a WSM! Gonna fire it up this weekend here in GA! Love your Vids!!!!! Keep'em coming!
T-Roy, i'm from Australia where we love to grill but smoking and slow cooking is not a big part of our culture. After watching your channel for the past few weeks, i did my first pork butt on a WSM this weekend - it was great! Thanks for the teaching and inspiration.
Thanks Steve, I appreciate that!
Yep, I like Claussen too. They are some kinda good! Thanks James!
Indeed, thanks Idle!
Awesome I love your videos on the Wsm
Yep Jason, if you're lookin' You ain't cookin'... This butt was stubborn though. Took longer than expected, but it turned out fantastic. Thanks for watching and commenting bro!
Thanks Leasha, the thermometer I was using is called an Instant read Thermapen. They give accurate temp within 3 secs. It's a little pricy, but I love it.
I have the 18.5 WSM. I got some insulation off Amazon to make a seal on the door, prevents air leaks. I smoke in cold weather too, makes regulating the temperature much easier.
T Roy I keep coming back to this video every summer, currently going thru a stall 😅. Love your vids Man. Keep posting
Hahahahaaa!!!! Thanks much Steve - I appreciate that man. My wife thinks so too!!!! LOL Could you tell that it was so tender it looked limp in the kitchen after I pulled it from the WSM? The last time I temped it when it read 200F, it was like putting a knife into room temp butter. Really nice and tender. I appreciate you checking it out man.
I like how you keep one hand for the meat prep, and one hand clean for spice sprinkles etc. I learned to do that with bread making, clean hand available for phone calls, kids or pets. No raw meat on the spice bottles. You didn't mention it, but it's a smart, simple thing ta do. Rock on!
Thank you very much for watching and commenting. Contamination is a bad thing for sure!
Great job - I smoked a pork shoulder today and was watching youtube vids to pass the time. Your method is the best one!
Thank you very much! I'm sure your pork shoulder was super tasty too!!!
That looks sooo good! I'm gonna have to do another one soon! Yum!
Thanks Paul. I'd never seen color like that on a butt either. It was surely some fine eating. I guess my patience paid off. That butt took longer than I expected and I ran out of light, but man was it fine eat'n. Hate it when that happens.
Ok cool it looks so yum and well worth it! Thanks Troy
Thanks K-Ray, I was having a party poolside while the smoker was doing its thing. You have some great looking videos too, so I am just helping a brother get some subs. Keep up the great work K-Ray!!!
T-Roy, I know this is an old video but just wanted to show some love. I woke up this morn at 0430 and finished at 2230. This is my first pork butt and I'm pretty sure it came out great cause I followed this video. I'm letting it rest right now but, can't wait to shred it up. From ATX, take care.
Those layers of flavor is what sets it off. I never used grape juice on a cook.....I learned something today and I'm going to try on my next cook.
You got that right Charles!!! The purple grape juice will also add a nice color to the meat. Let me know what you think of the grape juice flavor on the meat!!! Cheers, Troy
Hey T Roy, I just bought a Weber Smokey Mountain and smoking a 7 3/4 pound pork butt today for my first time, wish me luck and also great videos I love them. Jude sent wife to pick up some apple juice! You are the reason I’m getting back into smoking buddy!!!
T-Roy.....mate, your smoking videos and BBQ tips have even made me look good.... Did the smoked pork butt and my family and mates couldn't stop talking about how good it was. Thanks Mate, owe you a beer.... looking forward to watching more.
Roy Nicolson That's always great to hear Roy. Glad I could help you out. Now your family and friends will be begging you to cook more BBQ!!!
I get all my meat from HEB. I have befriended most of the butchers at one near by, so they know what I'm looking for when I walk in and if it's a strange cut I know they can do it to my specifications. Thanks for asking Chris!
sounds good man I appreciate your time
Doing a marathon if all your videos. I really enjoy your channel.
wow your a genius when it comes to grilling your meats. I've always wondered how to dry age my ribeyes and after watching your video i finally learned....great videos right on!
I appreciate that JustJuju! Thanks so much for watching!
your right it's all good!!!
Low & Slow is the way to go. I love my WSM!!! That sure was a stubborn butt though.
It's done when its done my favorite part.
Thanks T-Roy
No, but if you PM Daryl Cincy he will probably send you some. It's his homemade rub. I listed his YT link in the description. Thanks Ice!!
You know how to cook, you're a good talker, you know how to set a table, you know how to eat, and you got the music. You sir, rock.
Chris Stewart I deleted post I post stuff referring to basics only. Charcoal/wood quality is as important as the cut of meat you buy. Basics smoking 101
@@kevinhullinger8743 fair enough. But even the great harry soo uses kingsford and wins championships with it so it cant be that bad. I'll be getting a wsm in a few days and I will be using kingsford. Ill let you know. Happy smokin. And I will also delete my comment.
Nice vid to play catch-up on. Never seen color like that. Could see the smoke ring mixed in with the other pulled pork. Real fine job!
my mouth is watering. dang, it looks awesome.
Grill Warrior Mine too!!! I love the color of the Tiger Sauce put on the butt in this video. This is one of my favorite money shots!!! Thanks David!!!
Thanks Sean, my butt stalled for like 3hrs. It's all good though. It's done when it's done bro! And it was falling apart when I pulled it off. It was a fine butt!
Hahahaha, thanks much Booger! Glad you liked the way my butt looked. Yeah, I decided to go with mustard this time. It was the 1st time using it. But, you can't really taste the mustard after it's cooked. Go figure???
It usually doesn't take as long to cook. Usually about 1.5 hrs per pound of meat. This butt was really firm and didn't want me dictating when it was ready. So, as is most of the time when you smoke meat, it's done when it's done. Thanks for watching!!!
Your dog is awesome!
Looking good as usual pardner.
Excellent vid!
Thanks Danny! I appreciate you watching!
Damn T-Roy I miss theses old cooks! Especially on the WSM! This and your other videos got me into smoking on the WSM!😜 I'm now looking at buying an offset smoker but the new char grill gravity charcoal smoker is very appealing!
Great freaking video here......Hollywood brother
LOOKS AWESOME. Not Texas style, but still looks amazing.
Hell Yeah' Troy that Pork Butt is looking fine as fine can be! I just caught this video been busy, need to catch up on what everybodys doing?
Also thank's for the shout out, I'm glad you enjoyed my bbq dry rub....talk at you soon!
My butt was lookin' good, huh John? My WSM smells like a smoke house when you walk by it. I love that!!! Thanks brother!!!
I'm throwing one on the smoker today!
I love how American smoke meat! Wish I could do it too haha I'm trying to learn thanks for your nice videos
Troy, I tried some of that Tiger sauce, based on your recommendation and that stuff is amazing and introduced a great flavor...thanks bud...
Glad you gave it a try Jay. Tiger sauce is great on all sorts of stuff. I marinate my shrimp in it for about 10 mins before grilling. YUM!!! Thanks for watching and commenting buddy!
I appreciate it Rus. I think after this past weekend that the wife is tired of BBQ for a while. LOL
love the flash light part, night light smoker
Thanks Todd, you gotta do whatcha gotta do! LOL
Just bought a smokey mountain on Friday and watched some of your videos and absolutely made an awesome butt and baby backs yesterday. Thanks for the vids. Cheers from Missouri
Fantastic
Holy crap, that was a long cook!!! Good things come to those who wait:-)!!!
Great video, couldn't stop watching and learned a lot - thanks! ;)
Thanks much! I'm glad I could help inspire your cooking. I appreciate you watching!
Mouth watered when you put that Tiger Sauce! That looks great, great Video
Thank you very much! Tiger Sauce is great on all sorts of stuff. I love to marinate shrimp in it for about 10 mins before grilling them. Good stuff for sure!!! Thanks for watching!
I'm sure you will like the rib candy. Just use it the last 30mins as you would any BBQ sauce and make sure you don't cook it on high heat or it will burn like a BBQ sauce. Holler at me if you have any questions about it. I love the mango and the Texas bird bath the best, but Tom at Tom's test kitchen on YT just reviewed the pomagranate one and loved it on pork ribs. Let me know what you think of the flavors on different meats!!!!
Emmm, emmm, good, thanks Troy!,,!!!
Well mines in the sous vide for another 36 hours.....what the other guy said,,, good music,, you fun to watch.
Your the man....Thanks for the VID
And thanks for watching Dana! I bought another pork butt tonight! I'm doing some experimenting on it. If it turns out good, I'll do it again on video! This butt was the prettiest and tastiest that I've ever cooked. I loved the color on it!
Looks very good..was just wondering what kind of thermometer that was you were using the green one
During a pork butt tomorrow on my WSM. Had to see how to do it right.
Enjoyed your video like you I'm still perfecting, each time I cook one I learn something new. Keep the fire going.
I hear ya Mike, I never cook it the same way twice. I'll keep the fire burning brother!!! Thanks for watching!
T-ROY COOKS
Funny you say that, T-Roy. My favorite line is that the barbecue off my WSM never tastes the same twice but it always tastes good. I cooked on a wood burning offset for many years.....with my WSM I almost feel like I'm cheating......almost being the operative word!
Dalton Breaux I agree Dalton, using the WSM does almost feel like cheating. I still love cooking on the WSM, but cooking on my Wichita is more fun because I feel more involved in the cooking process having to tend to the smoker. LOL It's all good food in the end from either smoker. Hope you have a wonderful week and thanks for watching brother!!
Nice video.
I enjoyed your relentless involvement with your cook..
Boston Butt, chicken and the big bird.... I am lucky to have a Orion Cooker, pig is done in 3 hours, and 7 minutes per pound for our feathered friends.
Here in Nor-Cal, I have learned that almond make an excellent smoke for pork and beef.
Interesting, I've never heard of Almond wood being used, but I bet it is good as are all Nut bearing trees. Thanks so much for watching Joe!!!!
I have found that almond works great for beef jerky.
Never had a bitter taste with it..
Wow Troy I will say that you kicked that butt's butt. Awesome pulled pork sandwich with all the fixings. Thanks for the shout out bro, I really appreciate it. Stay Thirsty My Friend!!!!
Your my kind of people T-Roy. I haven't smoked too much but I can grill a darn fine NY Strip.
Joe Last Thank you very much Joe. I appreciate that brother!!! I could eat steak every night of the week! LOL Have a great week!!!
Well, it was a HOT PICKLE after all? Hehehehehe Thanks for watching sparky!
That rib candy is good on everything
Hey T-Roy - looks awesome! Just got my first smoker (WSM). Looking to use port butt for my initial run. As you mentioned - pretty forgiving and I'll need it! I love your videos, down to earth, nuts and bolts.
I can never do just one, always a double Boston Butt..... kids love it. over night smokes,16-18 hrs. I inject them with a sweet liquid...24 hr,dry rub to penetrate,and bam....love the WSM. That sure did look good "T",now all ya need is a fresh baked roll & some extra sharp Provolone.......
I love the WSM. Mine will maintain 225F for 12-15 hours on a full load using the Minion method. I've never injected a pork butt, but may have to try it some day. Mine always come out really moist and tender without injection, but I'm always willing to try new methods for cooking. Thanks again for watching and for the tips!!
Hi T-Roy!
Thanks for all your great videos. I have just purchased a WSM 18.5 and the family and I are loving it. I have a question that I hope you can help with. I seem to have a hard time getting the WSM up to temp. If I use some lump charcoal then it gets up to 260 or so but with briquettes I struggle to hit 225. I understand how the vents work but I'm still not getting there. I live far far away from you guys so no Kingsford round here.
Thanks again.
Steve
Looks fun! I'm doing an overnight cook right now so that my family can have sandwiches later this afternoon. Low and slow.
Awe man, I bet that pig turned out great Bryan! Low & slow produces the best results if you have the time to do it. I appreciate the comment and thanks for watching buddy!
Good stuff right here. Smokin a butt on Sunday and will follow your lead!
Thanks Andy, I wouldn't steer you wrong buddy. My pork butt is awesome!! And thanks for the sub!!! It is much appreciated. Let me know how your butt turns out!! Have a great weekend!!!
The only thing that grape juice has that's a 100%, is the amount of sugar in it 😂😂 Great videos though! I'm thinking of buying one of these smokers, but the 18 inch one. And ever since I been thinking about buying one I've been watching all your videos! Cheers from New Brunswick, Canada.
Yum that pork looks fantastic but man it cooks for so long! Holy crap you have some patience there Troy.
Ok sounds good
That tiger sauce. Will give it a nice Cajun flavor
Magic man 🤣great video👍
Looks tasty.
Thanks webstar, the color of this butt was amazing!!! And the flavor was off the hook goodness! Thanks so much for watching!!!
Troy,that pork butt looked mighty fine Man ! I would have been starving waiting that long to eat it ha ha ! good job and good lookin' samich ! Lol at Larry's comment on the beer !
Once again some great looking food Brother!!! I will have to try the hot pickles!!! Nothing like some finger licking grub!!
I see your little buddy the bandit is there to help
Thanks for a great video. What's the average time to pound ratio. I have a smaller one and I want to smoke it. Also how do you keep the temperature steady for that amount of time
Shout out to Houston shoutouts Wolfe good going buddy
Thanks! I appreciate you watching!!!
I cannot look at that all day and then go to bed. I'm eating it now.
Ha! I hear ya traffety!! Thanks!
That is THE ONLY way to BBQ corn. Can't stand people who throw them on without the husk. I was so happy to see you do that. Great vid my friend. You have one more sub from me.
Thanks Dave, I appreciate the support. I agree with you on the corn having to be in the husk. I love the flavor the husk imparts to the corn. Thanks again!
Great video I know low and slow is the mantra but I think 14 hrs is ridiculous on the cook time. I don't know what I'm doing wrong but I can accomplish the same results in 5-6 hrs.
@ 11 minutes is what my liver probably looks like! Ha! Your bark looks excellent bro!
Ha!!! Good one Dustin!!! LOL Thanks bro, nothing like some good ole bbq to drive the neighbors nuts! LOL
Have you ever tried a Cola + BBQ Sause Mix, just a thought never tried it thou.
im going on a 12 hour smoke so far and am sitting at 160, when do you suggest basting with bbq sauce? i have been spritzing with pear juice as that is what my grandson is drinking thus far. my bark isnt as dark as yours, wonder if im not spritzing enough?? love your videos by the way!! happy 4th to ya!
Daryl, that is some seriously fine rub man!!! You've got to send me more or tell me how much you'll charge me for the recipe. I've never seen a pork butt with that coloring. Have you? It was awesome tasting and looked marvelous brother! Fine job on that rub mix!!!!!
whats the rub recipe?
T Roy, looks like your face and ears turned a little red after them pickles!
Great Job, as always, Peace
looks great.... ill be fixen to smoke a 7.5 pd tomorrow, ill be doing ur rub, and using pecan and hickory as its all I have at this time, and starting at around 05:00 hoping its done around 17 or 18:00, ill be checking out ur other vids
Hey Grey Wolff, how did your pork butt turn out? I'm sure it was fantastic! Thanks for watching!
Tiger sauce good. Try Picapeppa uumm good. 84 year old griller, smoker. Got a 10 lb. Butt on now. Going for 12 Hrs. Great Vids. 🐻
Hey man .If you like hot pickles you have to try Van Holten's Hot Pickles or the Hot Mama pickles. They are fantastic my favorite for sure.
I feel like you’re invading my personal space.
Just had to see this one again before i started smoking my porkbutt today.. Really nice "livesession" yesterday!
Aloha from Norway, bud!
Hey Kjetil "Elton"!! Sorry we messed up your first name on the live chat. We had a great time! I'm sure your butt will turn out great man!!! Keep the smoke rollin' in Norway!!!
No problem on that brother!! Created a new g+ account called Elton's BBQ-pit just to make it easier for you guy's overseas.. So all is cool!
Porkbutt still on the wsm right now.. postimg.org/image/5zjvizlfh/
sorry for the unsharp img.. :-)
Kjetil Elton Man, that was great!! Look at all that snow!!! Nice to see you are keeping the smoke rollin' even in the snow. I'm sure that butt turned out fantastic. I'm gonna go check out your bbq channel and sub. Thanks Kjetil!!!!
Nice looking pulled pork Troy. Making the vid slowed the cook down I'm sure. I'm sure you know the saying, "if you're you ain't cooking". I open the smoker once a smoke when I'm cooking butts.
use mesquite it smokes longer
I must try it next weekend .
Hi Henrik, I hope you do give it a try. I'm sure you will love it!!! Thanks!
Great job!!!!!!!!!!!!!!!!!!!!!!!
Keep those fingers going, keep them clean and keep using them!!!!!!!!!!!!!!!!!!!!!!!!!!
I love my fingers, they were invented before forks.
Yeah, sometimes you just have to dig in all caveman style when eating bbq. LOL Thanks for watching!!!