The fun you have doing these videos is awesome. I do butts pretty much like you did but always great watching, always picking up on new ideas. Keep up the great work.
Try a crisscross cut on the fatty side up before seasoning! Cut about 1/4-1/2” deep! Cook fatty side up also. The smoked diamond-presentation is stunning on the table! 👍 Don’t forget the apple sauce!👌
Awesome cook, were there any sides to go along with the main course? I now feel compelled to get to Lowes for some pellets along with a side trip to the butcher (which is quite cathartic tbh).
Looked good Mazie. I actually prefer doing my shoulder fat cap down, so I can spritz my lean part….doing it fat cap up doesn’t allow me to do that. I also like to score my fat cap for more complete render. Anywho….just wsnted you to know I enjoy your vids, even tho you aren’t a stick burner…lol.
I find myself doing it different each time, so many ways to get a good end result! Stick burner is on my list of things to do hahah. Thanks for the support!
It's really tough to cook by time, but I understand needing to plan for a meal! I try to give myself extra time because you can let your pork butt rest in a cooler for quite some time. You'll know your pork butt is finished when the probe on your thermometer slides in easy without resistance, internal temp will be around 200-205 (can be higher). Planning for 12 hours is always a great starting point but I Have had them take even longer. I hope that helps!
Mazie that looked so good. Is there a reason you used the vertical instead of the horizonal? I'm cooking on a Pit Boss 1150, are the cook times going to change?
I use my vertical on all longer cooks! Being able to give the meat some space between the burn pot makes a big difference! The cook time doesn't necessarily change (not noticeable to me anyway), but the end result IS noticeable to me.
I got it right before winter hit so I used it a lot during colder weather in the beginning. The only thing I noticed is it took quite awhile to get up to my starting temp, not a big deal I just planned ahead for that. Once it got to temp it held pretty good, no complaints! The temps might vary slightly but nothing that's going to affect the cook. I love the Brunswick and I use it SO much.
I use a much different technique but it looked pretty good. I wrap mine at the end and then i wrap it in towels and let it set for several hours before I eat it. Not sure it makes a difference after seeing yours fall apart. several things I like about the video. Silly antics and you actually used the word Moist with a straight face. I thought that was banned word. Hilarious
Hahah thanks so much for watching! The thing I love about butt's are there so many methods to achieve a great result! And believe me... It's tough to say moist with a straight face 😂
@@bbqbymazie I would be interested in doing some mesquite smoke turkey breasts on my pellet smoker. I've never done it. It might make a good video. It also gives you an excuse to practice you dance moves or scary mom face.
Hello, do you keep your pit boss smoker and bbq outside during winter ? The fact that they are electrical makes me wonder. I live in Canada and winter is 🥶🥶🥶 here 😉 Thanks!!
Beautiful pork butt you got there Mazie! I like to use as well plane mustard as a binder :). Have you tried not wrapping it? Cheers from a BBQ fellow in Finland 🍻
Mazie,
Thank you for taking time to film, edit and post this video
Your enthusiasm is contagious
This makes me so happy! Thank you 😊
I just bought the Brunswick grill. Went to the store and bought..... a pork butt. Can't wait to smoke it...
Thanks for the video I am going to try one
The fun you have doing these videos is awesome. I do butts pretty much like you did but always great watching, always picking up on new ideas. Keep up the great work.
Thanks for watching!
This is great I'm going to get one and I'll be watching you thank you you seem like a normal cook I just might learn something
I think I’m pretty normal 😉
Mazie that looks amazing just like you 👍🏼👍🏼
I appreciate that 🥰 thanks for watching!
Ahhh-Mazie pork 🙌
Hahaha thanks Brad ☺️
Try a crisscross cut on the fatty side up before seasoning! Cut about 1/4-1/2” deep! Cook fatty side up also. The smoked diamond-presentation is stunning on the table! 👍 Don’t forget the apple sauce!👌
Looks great 👍
Thank you!
Awesome cook, were there any sides to go along with the main course? I now feel compelled to get to Lowes for some pellets along with a side trip to the butcher (which is quite cathartic tbh).
I think you definitely need to head to Lowes 😂. We made pulled pork sandwiches with side of chips hahah
Looked good Mazie. I actually prefer doing my shoulder fat cap down, so I can spritz my lean part….doing it fat cap up doesn’t allow me to do that. I also like to score my fat cap for more complete render.
Anywho….just wsnted you to know I enjoy your vids, even tho you aren’t a stick burner…lol.
I find myself doing it different each time, so many ways to get a good end result! Stick burner is on my list of things to do hahah. Thanks for the support!
How many hours to cook a smaller pork butt or picnic roast? Thank you for that video on your Pork butt looks amazing!
It's really tough to cook by time, but I understand needing to plan for a meal! I try to give myself extra time because you can let your pork butt rest in a cooler for quite some time. You'll know your pork butt is finished when the probe on your thermometer slides in easy without resistance, internal temp will be around 200-205 (can be higher). Planning for 12 hours is always a great starting point but I Have had them take even longer. I hope that helps!
How long per pound do you smoke it? I've got an 8.8lb ready for the smoker this weekend!
Love you Mazie, but what about the stall??? I always wrap mine when it stalls around 160.
I'll do that if I'm in a hurry. Either way works great!
Mazie that looked so good. Is there a reason you used the vertical instead of the horizonal? I'm cooking on a Pit Boss 1150, are the cook times going to change?
I use my vertical on all longer cooks! Being able to give the meat some space between the burn pot makes a big difference! The cook time doesn't necessarily change (not noticeable to me anyway), but the end result IS noticeable to me.
How do you think the Brunswick does in cold temperatures? Like snow and other weather like rain?
Does wind effect it
Also are the temperatures consistent with this smoker?
I got it right before winter hit so I used it a lot during colder weather in the beginning. The only thing I noticed is it took quite awhile to get up to my starting temp, not a big deal I just planned ahead for that. Once it got to temp it held pretty good, no complaints! The temps might vary slightly but nothing that's going to affect the cook. I love the Brunswick and I use it SO much.
@@bbqbymazie I just assembled mine tonight. I am so excited. I just need to see if they make a thermal wrap for it!
I use a much different technique but it looked pretty good. I wrap mine at the end and then i wrap it in towels and let it set for several hours before I eat it. Not sure it makes a difference after seeing yours fall apart. several things I like about the video. Silly antics and you actually used the word Moist with a straight face. I thought that was banned word. Hilarious
Hahah thanks so much for watching! The thing I love about butt's are there so many methods to achieve a great result! And believe me... It's tough to say moist with a straight face 😂
@@bbqbymazie I would be interested in doing some mesquite smoke turkey breasts on my pellet smoker. I've never done it. It might make a good video. It also gives you an excuse to practice you dance moves or scary mom face.
Hello, do you keep your pit boss smoker and bbq outside during winter ? The fact that they are electrical makes me wonder. I live in Canada and winter is 🥶🥶🥶 here 😉 Thanks!!
Yes I do! But always covered. I've never had any issues with the snow or anything
That looks really good! I’ve found that using Dr Pepper or Root Beer 50/50 with water makes an excellent spritz. It makes a beautiful bark!
Oh yeah!! Those make great for spritzing 🙌🏼
What brand of pellets are you using
I use Pit Boss brand pellets!
Beautiful pork butt you got there Mazie! I like to use as well plane mustard as a binder :). Have you tried not wrapping it? Cheers from a BBQ fellow in Finland 🍻
I love the bark you get when you don't wrap! Thanks for the support!
What about the smoke flavor?
It's a pellet smoker. It's gonna be weak compared to other heat sources like charcoal or a stick burner.
Why did figure you were going to smack it. I was going to smack it thru the screen myself.
It had to be done 🤷🏻♀️😂
@@bbqbymazie 😂👍 I'm surprised you didn't say, "Good Game!" after that smack, lol.