Great job. One thing you might want to consider is to when you pull from the rested FTC (One of the most critical steps in smoking any large hunk of meat), is to open the foil up a little and let some of the steam escape before you start pulling. I've found that this will make for a more tender and juicy final product.
Good Job showing how the BGE smokes anything!!! I’ve had mine now for 20 years and I was requested to share my pics of my 30 pound Butterball turkey, unbeaten by any other smoker!!!
Thanks for your video on butt. I got two in the freezer that I can't cook on the Green Egg because of stage 2 fire restrictions in my city. I might have to wait till snow to come before the restriction is removed.
I always learn something new from you guys! Today was you showing how to put the meat in a net. Your video editing in this video was amazing! Not sure what you did differently but the quality, background music and everything was amazing! If you ever have any extra bearded butcher swag or seasoning samples to give away I call dibs! Love what you guys do. Please keep it up.
Love the videos you guys make! Absolutely the best! I am heading home from the mission field after 20 years and am planning on getting a Big Green Egg upon my return. Great job guys!
i used this recipe and plan this past august for my first smoked pork. The Bearded Butchers rub and BBQ sauce was excellent and the result was a beautifully smoked pork butt. Thanks for the great guidance!
Loved the video! Did it on my Traeger. Left it bone in because I don’t have netting. Also, my traeger probe broke and got your recommended therm-pro thermometer. Fingers crossed it will turn out great! Thanks for the video! Much appreciated! From Utah!
I was considering a Kamado Joe large until I realized they were made in China. Even though they have a few more features for the money I'm going with the BGE simply because the ceramics are produced in Mexico and the assembly and fabrication is done in Georgia.
I never use a water pan when smoking on my egg...just don't need it in my opinion. The BGE allows the meats to really retain the moisture. I use a drip pan setting on top of 3 spacers (bolts or balled up tin foil) to keep it off of the plate setter.
Great video! I love to see you using the same stuff I do. BGE and Bison Coolers. The crew at BC in Ft. Worth Texas are second to none and I've sold their products for years. Enjoy the Summer.
Love y'all. We just got buckets of seasoning from you guys. Because we just love it SO much. We use them all on everything. But we are doing a Boston butt on the Traeger with your Hollywood and Hot seasoning tomorrow. Was looking to see if you guys had a traeger video for the Boston butt. Y'all should do that... lol. Thank you for all that you do! Keep it up guys! And much love from Colorado!
@ Kenneth Bailey - LOL! He said southern style coleslaw, and I thought nope southern style is right on top of the sandwich. I don't think I've ever had a bbq sandwich in my life that didn't have coleslaw on it.
Oh my goodness Seth Wow Brother Scott it's probably in the neighborhood🤣😂 you getting down like that brother it turned out amazing man are you sure this is legal🤣😂👍🏽👍🏽👍🏽👍🏽👍🏽❤🙏🙂
In the uk its bon fire night/guy fawkes night/fireworks night 🤣🤣 so going to do this tomorrow got the pork marinating now over night and starting the cook in the morning then enjoy with a few beers and fireworks later.
Question, did you have to add any coals, wood, etc, etc, thats a long, long time for everything to last ... I've never used a cooker like that, thinking of getting one. God Bless.
@@TheBeardedButchers Thank-you for responding, my wife asked me what kind of cooker I wanted for my birthday, (4/17) looks like *The Big Green Egg*. God Bless.
making my very first butt roast on my very new big green egg for the fourth. I must have watched 20 videos at this point. I'm starving. Thanks for the vid
My GOD that looks great you. Lucky man not fair but I do love watching your videos I was as big as you if not more but yes I’m sorry to say since that BIG (C) I’m about a 3rd off your size know but it is what it is I’m still here and Watching my videos mate thanks again and I’m sorry for keeping saying that but I do love watching you and your family Joe.
Best meal I ever made on my Big Green Egg was knock off "Kalua Pig". Bone in pork shoulder rubbed GENEROUSLY with only alaea sea salt (you can find it at cost plus or Amazon). Wrapped and tied in banana leaves and smoked over mesquite on the BGE @275 for 3 hours spritzing with your choice of liquid every so often to jeep the leaves from drying completely out. Then take it off and leaving the banana leaves still on, wrap that TIGHTLY in heavy duty foil. Back on the BGE till it hits 200 degrees (2-3 more hours). Remove wrap in a towel and rest in a cooler for an hour. Remove the towels and place wrapped pork in a tinfoil pan. Carefully remove foil and leaves such that juices stay in tinfoil pan. Then shred and enjoy with some King's Hawaiian rolls. You will not regret it.
I have seen where you soak the wood chucks in cold water for 30 mins to one hour prior to putting on the BGE. Why did you not soak your wood? Great video!
Can you talk a little about the fire in big green egg. Did your charcoal burn for the entire smoke, or did you have to re-charcoal at some point? What charcoal have you found to last the longest?
Hey Brian! Good question. That may be up to your discretion, but to give you a few notes: having the fat cap up would basically allow the fat to cover/baste down the meat as it renders away, but there's a risk of having your rub get washed away during the process. On the other hand, cooking it with the fat cap down would help you form a better bark, but keep in mind that fats are easily flammable, so try to adjust the temperature accordingly. 😁
Dude!!!!!!!, I wish you kept the skin to make cracklins. It is the reverse technique of wrapping the the meat. Wrap first to 170F, then use the juices to bubble the skin with a spray bottle. There are other techniques that are more involved, but the reverse is easier. Awe, hell lololololol
I followed your instructions and ended up with perfect pulled pork. It was my first pork butt on the big green egg. Thank You for posting this great you tube video. I was looking for a southern coleslaw recipe but none looked like yours. Do you have a link to a recipe? Keep up the great how to videos.
Does it really matter which side the fat cap is when placing the butt on the egg? I have seen it done both ways fat cap down and fat cap up. Thanks for your advice.
I'm new to all this but I'm confused by your target temp to wrap. You are looking for 175 to hit the stall and wrap but from what I've read the stall comes between 150-170. It almost seems as if you've rode out the stall by the time you wrap at 175.
How many people out there are going to assume the cooler has ice in it instead of actually pre-heating the eski with hot water. At this point its not a "cooler".
One time I got very sick I was on a trail ride they provided lunch they went and got coolers of chicken which they kept hot by keeping in a cooler with no ice I have to have one of the last pieces out of one of the coolers and got severe food poisoning I was wondering how do you prevent that if you're putting the roast in the cooler without ice thanks for your time I enjoyed the video
@@TheBeardedButchers so if you are trying to keep it warm above 140 for safety reasons how does that make it hold its moisture I thought the idea was to cool it before cutting or shredding I thought it took the cooling to return moisture to the center of the meat thanks for your help I appreciate it I really enjoyed your video
When do you add more charcoal?? I use a Webber,you have to add like 6 brickets ever two hours or so! Also do you keep the carcoal off the sides? You Know not under the meat? I feel there's lots of little things that you left out!
What is the purpose of resting a roast that you are planning on pulling? I thought the idea of letting a steak rest was to redistribute the juices, but if you are pulling, isn't that point mute?
What’s the difference between slaughtering a domestic hog and a wild pig? Include home methods of saving the skin, and removing the hair if possible. (Some recipes call for skin on).
Y’all’s experience makes it look easy. I love America. True Americans. Another great video, Thanks
From start to finish a very detailed video. Great job. Dinner is served . Thanks
When you pulled that meat apart I lost it!
Fan from South Africa🇿🇦, keep up the great content!
Great job. One thing you might want to consider is to when you pull from the rested FTC (One of the most critical steps in smoking any large hunk of meat), is to open the foil up a little and let some of the steam escape before you start pulling. I've found that this will make for a more tender and juicy final product.
The Foil on Convector is a great idea EZ Clean up too. Done it for over 50 BBQ cooks. Great advise
Good Job showing how the BGE smokes anything!!! I’ve had mine now for 20 years and I was requested to share my pics of my 30 pound Butterball turkey, unbeaten by any other smoker!!!
I cooked one on my Egg the other day, have to say it was delicious. Thanks for the video. The Original rub is fantastic.
Just tried this process as my first time smoking any kind of meat and it came out phenomenal. You guys are legit, subscribed!
Thanks for your video on butt. I got two in the freezer that I can't cook on the Green Egg because of stage 2 fire restrictions in my city. I might have to wait till snow to come before the restriction is removed.
man you are awesome.... wish grocery stores or meat houses displayed food the way you do.... well done!
I always learn something new from you guys! Today was you showing how to put the meat in a net. Your video editing in this video was amazing! Not sure what you did differently but the quality, background music and everything was amazing! If you ever have any extra bearded butcher swag or seasoning samples to give away I call dibs! Love what you guys do. Please keep it up.
Thank you!
Love the videos you guys make! Absolutely the best! I am heading home from the mission field after 20 years and am planning on getting a Big Green Egg upon my return. Great job guys!
You guys are living the dream for sure! Great job!
i used this recipe and plan this past august for my first smoked pork. The Bearded Butchers rub and BBQ sauce was excellent and the result was a beautifully smoked pork butt. Thanks for the great guidance!
Love to see how many replys you guys do thanks for taking the time
You’re welcome and thanks for following along! More videos coming soon!
Thanks for the video. I made one today and it turned out incredible.
Loved the video! Did it on my Traeger. Left it bone in because I don’t have netting. Also, my traeger probe broke and got your recommended therm-pro thermometer. Fingers crossed it will turn out great! Thanks for the video! Much appreciated! From Utah!
Nice!! Good luck with that, Daniel! 😊
OMG YOU GUYS ARE KILLING ME TODAY..I SWEAR I CAN SMELL IT LOL...LOVE IT LOVE IT!!!!!
I was considering a Kamado Joe large until I realized they were made in China. Even though they have a few more features for the money I'm going with the BGE simply because the ceramics are produced in Mexico and the assembly and fabrication is done in Georgia.
The pieces that stick to the net are the most delicious!
Agreed!
Looks like a hangi cook mate love your videos brother NZ
I never use a water pan when smoking on my egg...just don't need it in my opinion. The BGE allows the meats to really retain the moisture. I use a drip pan setting on top of 3 spacers (bolts or balled up tin foil) to keep it off of the plate setter.
I have a cheap Weber grill and I've learned about the charcoal snake that works pretty good for smoking meat
Ha, same! I’ve done a couple of briskets and some tomahawk chops with the snake. It works great!
That’s an awesome birthday present lol
13:00 minute mark, VERY windy. Does that affect the BGE cooking?
Oh, my sweet goodness that looks delicious!
Well done video, I have a Big Green Egg and smoke quite a bit with some competition experience and I learned something. So Thank You
Awesome! Thanks for watching!
Great video! I love to see you using the same stuff I do. BGE and Bison Coolers. The crew at BC in Ft. Worth Texas are second to none and I've sold their products for years. Enjoy the Summer.
OMG, when Seth squeezed that roast and it fell apart, I literally looked around to see if there were any Kaiser buns and slaw handy.
Love y'all. We just got buckets of seasoning from you guys. Because we just love it SO much. We use them all on everything. But we are doing a Boston butt on the Traeger with your Hollywood and Hot seasoning tomorrow. Was looking to see if you guys had a traeger video for the Boston butt. Y'all should do that... lol. Thank you for all that you do! Keep it up guys! And much love from Colorado!
So happy to hear you're enjoying our seasonings, Carrie! Cheers! 🔥
Wow, that looks delicious.
This guy is living large. good for you bro
Just ordered a 6 pack of all the sauces can't wait to try them out!
Thank you so much!
Yummy. Great channel love watching your stuff. Really like your bbq sauce and seasoning
Thank-you!
Wow! I liked this recipe! This whole pork has a food. But I can't wait to show and eat this barbecue.
You guys are the whole package !! 👍👍
Holy smokes that looks delicious!
Nice work Seth! I’m about to smoke a 7# butt w cherry chips..puttin on the foil eh!
Enjoy, Cergie!
@@TheBeardedButchers it was delicious! Thanks again for the videos, you guys rock!
Once in Tennessee I had a pulled pork sandwich and they put coleslaw right on top of the meat. I had never seen this before but it was delicious!
@ Kenneth Bailey - LOL! He said southern style coleslaw, and I thought nope southern style is right on top of the sandwich. I don't think I've ever had a bbq sandwich in my life that didn't have coleslaw on it.
When you say 9 hours smoke time, does that mean straight through no opening the lid?
Oh my goodness Seth Wow Brother Scott it's probably in the neighborhood🤣😂 you getting down like that brother it turned out amazing man are you sure this is legal🤣😂👍🏽👍🏽👍🏽👍🏽👍🏽❤🙏🙂
In the uk its bon fire night/guy fawkes night/fireworks night 🤣🤣 so going to do this tomorrow got the pork marinating now over night and starting the cook in the morning then enjoy with a few beers and fireworks later.
Bust out some corn tortillas, chihuahua cheese, and green salsa on that pulled pork! Mmmmmmm! We need Taste-o-vision. 👍
Very cool. Cheers from 🇪🇺
Question, did you have to add any coals, wood, etc, etc, thats a long, long time for everything to last ... I've never used a cooker like that, thinking of getting one. God Bless.
Once we had the coals and wood chunks in place. They lasted thru the entire cook. That’s the beauty of a Big Green Egg!
@@TheBeardedButchers Thank-you for responding, my wife asked me what kind of cooker I wanted for my birthday, (4/17) looks like *The Big Green Egg*. God Bless.
MrRebar15 You will ABSOLUTELY love it! Happy birthday and God Bless!
making my very first butt roast on my very new big green egg for the fourth. I must have watched 20 videos at this point. I'm starving. Thanks for the vid
Looks really good
It was!
Great job!!! Love watching your videos! You ship your products to canada?
My GOD that looks great you. Lucky man not fair but I do love watching your videos I was as big as you if not more but yes I’m sorry to say since that BIG (C) I’m about a 3rd off your size know but it is what it is I’m still here and Watching my videos mate thanks again and I’m sorry for keeping saying that but I do love watching you and your family Joe.
You can do it!
satisfied !!! your skill guys.
Wow, love it, i watch a lot of your video's very interesting stuff,
Best meal I ever made on my Big Green Egg was knock off "Kalua Pig". Bone in pork shoulder rubbed GENEROUSLY with only alaea sea salt (you can find it at cost plus or Amazon). Wrapped and tied in banana leaves and smoked over mesquite on the BGE @275 for 3 hours spritzing with your choice of liquid every so often to jeep the leaves from drying completely out. Then take it off and leaving the banana leaves still on, wrap that TIGHTLY in heavy duty foil. Back on the BGE till it hits 200 degrees (2-3 more hours). Remove wrap in a towel and rest in a cooler for an hour. Remove the towels and place wrapped pork in a tinfoil pan. Carefully remove foil and leaves such that juices stay in tinfoil pan. Then shred and enjoy with some King's Hawaiian rolls. You will not regret it.
Ah yes, I can imagine how the banana leaves would add more smokey flavor and aroma to your grill. Sounds tasty! 🤤
Im lost.. Picnic and butt but there was 3 cuts? Is netting necessary?
Ever use your Hollywood seasoning on a pulled pork?
Yep, Hollywood's perfect on pork. 👌
Another amazing video. I'm on a limited budget. Would you get a big green egg or treager pellet smoker if you could only get one? Thanks
thanks men....Love you guys
Our pleasure!
I have seen where you soak the wood chucks in cold water for 30 mins to one hour prior to putting on the BGE. Why did you not soak your wood? Great video!
Can you talk a little about the fire in big green egg. Did your charcoal burn for the entire smoke, or did you have to re-charcoal at some point? What charcoal have you found to last the longest?
It looks like you didn't trim off the fat cap. Do you recommend leaving it on? If so, do you cook with the fat cap up or down on the smoker?
Hey Brian! Good question. That may be up to your discretion, but to give you a few notes: having the fat cap up would basically allow the fat to cover/baste down the meat as it renders away, but there's a risk of having your rub get washed away during the process.
On the other hand, cooking it with the fat cap down would help you form a better bark, but keep in mind that fats are easily flammable, so try to adjust the temperature accordingly. 😁
Looks awesome
You guys are awesome.
I'm so hungry now, I really want one of them green eggs
I have two 10 week old Berkshire piglets in wooded pasture.. can’t wait to smoke those butts in the fall!
Could you give an update on them Berkshire plan to pasture a couple this year on Grass and food scraps
Dude!!!!!!!, I wish you kept the skin to make cracklins. It is the reverse technique of wrapping the the meat. Wrap first to 170F, then use the juices to bubble the skin with a spray bottle. There are other techniques that are more involved, but the reverse is easier. Awe, hell lololololol
I followed your instructions and ended up with perfect pulled pork. It was my first pork butt on the big green egg. Thank You for posting this great you tube video. I was looking for a southern coleslaw recipe but none looked like yours. Do you have a link to a recipe? Keep up the great how to videos.
Does it really matter which side the fat cap is when placing the butt on the egg? I have seen it done both ways fat cap down and fat cap up. Thanks for your advice.
Awesome !!
I have never owned a smoker before. What type and brand should I get? Lots of beef and venison will be cooked.
I'm new to all this but I'm confused by your target temp to wrap. You are looking for 175 to hit the stall and wrap but from what I've read the stall comes between 150-170. It almost seems as if you've rode out the stall by the time you wrap at 175.
Honest question: I've had tough 'pulled pork' sandwiches that 'taste' great but the meat is chewy! What would I have to do to avoid that?
Very super. Nice video 👌👌👍🙏👍😀😊❤️👌👏👌👍🙏👍
How many people out there are going to assume the cooler has ice in it instead of actually pre-heating the eski with hot water. At this point its not a "cooler".
Can you use wood from your back yard or the local park?
Great video
Obviously he's a butcher but my god he makes it look so damn easy!
Is their ice in the cooler or just room temperature?
One time I got very sick I was on a trail ride they provided lunch they went and got coolers of chicken which they kept hot by keeping in a cooler with no ice I have to have one of the last pieces out of one of the coolers and got severe food poisoning I was wondering how do you prevent that if you're putting the roast in the cooler without ice thanks for your time I enjoyed the video
You have to make sure that your product doesn’t drop below 140° during the rest period in the cooler.
@@TheBeardedButchers so if you are trying to keep it warm above 140 for safety reasons how does that make it hold its moisture I thought the idea was to cool it before cutting or shredding I thought it took the cooling to return moisture to the center of the meat thanks for your help I appreciate it I really enjoyed your video
What size egg is that. Looks awesome.
This is a large. The world’s ULTIMATE grilling experience!
The large egg is the most versatile in grilling, smoking and baking.... It does it all but for a 25lb+ turkey, on end....
The large egg is the most versatile in grilling, smoking and baking.... It does it all but for a 25lb+ turkey, on end....
When do you add more charcoal?? I use a Webber,you have to add like 6 brickets ever two hours or so! Also do you keep the carcoal off the sides? You Know not under the meat? I feel there's lots of little things that you left out!
You don’t have to keep adding charcoal when using a Big Green Egg. That’s the beauty of it!
going to test this with some of our wild hogs. nicely done vid. just need to translate your temps to Celsius :P
What gloves are you using
I love the fact yall are an Ohio Based butchey ... its just sucks i live on the other end of the state!
Someday for sure, you gotta make a visit!
@@TheBeardedButchers the meat selections ive seen so far would definatly be worth the trip .. its a smokers delight
Great channel what size of netting you use for the pork butt?12 or 18 or? Thank you
That was #16
What is the purpose of resting a roast that you are planning on pulling? I thought the idea of letting a steak rest was to redistribute the juices, but if you are pulling, isn't that point mute?
why foil and not butchers paper?
You missed a spot. I think that esky (Aussie for ‘cooler’) needs a ‘Bearded Butcher’ logo on it. Lol 🧔
Was the egg at about 400 degrees when you pulled the meat or wasit just me?
When did you film this?
Top it off with a couple of Famous Daves dill pickle chips.
These guys always sound like they're emergency responders addressing the public through a mega phone during a natural disaster.
Teaching me lessons on the dailyyyy
I do a good job removing the blade bone but it takes me 3 minutes. Seth does it in 20 seconds! Dang!
I like your channel interesting stuff you all do.
Dumb question how often is the bandsaw blade cleaned?
Thank-you! We clean it after every 8 hour shift or when switching species.
Does the time change based on weight of the butt?
excuse me, how much is the percentage (%) of the decrease in meat when cooking
Seasoning and sauces in your shop look amazing, shame it will cost $40 to ship to the UK :( gutted
What’s the difference between slaughtering a domestic hog and a wild pig? Include home methods of saving the skin, and removing the hair if possible. (Some recipes call for skin on).
Was there ice in the cooler
No ice. The idea is to keep it hot.
I have an egg > Can put brisket on with remote therm go to bed hold 250 all night
The Butchered Beardsman