As I've never had the pleasure of meeting these guys, I don't know how to say this without sounding condescending, but; I am so proud of these young men! They are SELF MADE!!! In a time when being "Patriotic" in America isn't so popular anymore. You just can't get any more "American" then these men. They're hunters. They kill for meat; not for pleasure. They butcher for a living and provide a valuable asset to their community. Whether you can see it or not, they respect the flesh of the animals they tend to; and that's a purely American trait. When people everywhere feel a need to defend themselves from politics in today's America; these men rest comfortably in their American heritage. They acknowledge their Father's upbringing and the values they were taught by him. THIS; is American! Their product? Top shelf!! I believe these men are destined for greatness. My only hope, is that they 're smart enough to hold on to the humility their Father burned into them! I offer my compliments to their families. I await their next video and remain - an avid fan. Sean, don't think we don't see you back there cutting. You're the oldest and I offer my respect to you, sir. We see you! Bearded Butcher Blend Seasoning. I'm not paid for this!!!!! Give 'em a chance to dazzle you like they've dazzled me. money well spent.
My dad was born on his grandfather's homestead. They raised and butchered their beef, pork and chickens. When dad would talk about the cured and smoked sausage, and hams he'd almost start drooling. They cured and smoked the hams and the picnic hams but dad said that the reason the hams were better because they were closer to the shit hole. How I miss him. One of a kind.
would like to see a video on sean and his job and what he does with the excess meat you throw at him. like the whole process of his part and what comes after he does his job
Always bone in. Your temperature probe is when that bone comes out clean. If you're worried about not enough seasoning on the inside, just add it after you pull it.
I had never smoked anything in my life and last year I bought a Treager Timberline 1300 from Scott and a Whitefeather Meats boneless pork butt and it was amazing. Scott, Seth, and Shawn are as nice in person as you see them in their videos. Glad to be able to shop at their store.
@@jimmypickle6343 What, Scott and Seth are strong as can be. My Trimberline 1300 is really heavy. It took three of us to put it on my back deck. Scott and Seth put it the back of our van like it was nothing.
Sometimes I’m so surprised I can sit and watch entire videos this long from you guys. Other UA-cam channels I can’t not everything is so informative. But with you guys it’s so easy! God Bless y’all 🙏
Thank you for your time and effort producing your video. I always learn from you two. I cut up my own steaks from a about a 15lb. cryovac bag and wet age for 40 days then vacuum seal-a-meal. It's very righteous of you to help and teach other people your skills. You two are a very class act and i like watching your videos. God bless you two and your endeavours... don't let the moron thumbs down upset you... Old Man Kenny in Vegas
Love the Bearded Butchers, I'm a huge fan. I watch all your guys' videos! As for the fact that the bone-in butt pulled easier than the boneless butt, the bone itself super heats during cooking which in turn cooks that internal meat more than the boneless meat cooks. Resulting in a little more tender, easier pulling pork than the boneless. I too have conducted that experiment and inadvertently found that out. I was going for a taste test of bone-in versus boneless. Flavor wise, I don't taste much of a difference however I did take note at the fact that a bone-in butt typically pulls easier that a boneless. Please keep pumping out those videos!
I think the reason the boneless is tougher to pull is because the bone heats up and cooks from the inside out making the overall temp higher. Just my opinion.
This is what I enjoy most about your guy's vids is the learning aspect of them especially this one, I finally did a smoked pork butt got a bone out, did all the preparations but I felt like it been hacked a lot complained about it but in the end it was so damb good and now seeing this video now I know why it was cut like it was you guys rock have a great weekend
The bone tranfers the heat inside the butt, which melts more of your fats and loosens your connective tissues which leads to a better/easier pull! That’s why we cook whole hogs in the south, they pull better when done, plus you get more “shine time”.
I just did a 12# boneless on a pellet grill. I did this one unwrapped until it was totally done, then I wrapped in butcher paper and put it in the cooler for 5 hours. It turned out excellent, not dried out in the least, and quite juicy. The cook took over 13 hours at 225-250°. The net yield was right about 6 lbs. I like to marinate AFTER it is pulled with a vinegar based marinade, Wickers™ is the brand name I use. It is not sweet at all, but tart with lots of vinegar and pepper. I freeze most of it in 1 lb. tubs for later use. Pulled pork freezes very well, it's as good as fresh. I left the fat cap on, but scored it and always kept the fat cap towards the heat source. NOTE: Pellet grill? An Asmoke portable, the small one. It performed without a hitch.
i watched the butcher the other day and i was so happy to see Seth on the show i was sorry that he did not win but so happy that he was just on the show its one of my fave shows to watch love you guys i hope you all had a wonderful fathers day
Here in NY we never called it pork butt. We always called pork shoulder picnic or picnic pork shoulder because where I'm at they only sell the shank with a small portion of the picnic attached and it's always bone in.
A good bone-in pork chop minus tenderloin is amazing to chew on where the tenderloin used to be. That back of the bone with some fat remnants, salt and pepper, amazing.
Also, you could have started resting the bone in a little bit earlier, then put the probe in the boneless. I use boneless a lot and it pulls fine, but like @rsmugs said, the bone helps heat the inside quicker.
I do mine without the bone, but I lay it out flat to get smoke on all surfaces. I roll and wrap in foil around 160 and go to 205. I save the juices and decant to remove most of the fat that I pour over the meat after pulling.
Not saying you're doing it "wrong", but wrapping time is irrelevant of temp. When you can push your finger into the fat cap is when it's time to wrap. It doesn't matter if that's at 155F or 175F.
Love the black seasoning on thick cut bacon on the traeger. Dust and put on traeger at 325 for about 35 to 40 minutes. You should do a video on bacon on the smoker. Mmmm
Love watching your channel. This may have already have been said…the bone conducts the heat into the meat and cooks it faster. They will pull the same if you temp the boneless one as well and leave it on a little longer. Blessings to you and your families.
Smoked a 5.25 lb bone in pork butt yesterday and used Bearded Butchers original blend. Turned out fantastic. 2.25 ounces of the blend. Smoke on for 80 minutes, overall cook time 7 hours at 250. Moist and flavorful. A bit on the salty side though for us.
My brother used to do a hobby side business roasting hogs for private parties…. Sometimes his orders requested only portions of the hog in the roaster. Always considered the bones as heat magnets, and bone in roasts would finish faster than boneless.
when I think of pork butt I always think Ed,Edd,n' Eddy....that episode when they just slinging pork butt in the cafeteria. 🤣🤣🤣 but I love the channel. new subscriber👍🏾...as I'm starting to get into BBQ.
I always do bone in. Frank’s xtra hot for a binder, and a mixture of ground smoked garlic/paprika and ground cayenne plus salt and pepper for a rub. I use straight Apple juice to spritz them, smoke to 165, then use the disposable pan with a small bit of apple juice in the bottom covered in tin foil to 210 out when the price goes in like butter. Rest for an hour, and it is great. Sauced with an Apple cider vinegar/ketchup Carolina style bbq sauce. It’s heavenly
Man you guys gave me a great idea for my summer BBQ. I'm going to smoke a couple of pork butt's and might even shoot a video on the results. Next to Sam The Cooking Guy, and Malcom Reed, you guys are my favorite BBQ personalities! Keep up the good work!
Good to rewatch one of these older longer videos I love the longer tutorial type videos where we spend more time with the brothers and be more involved in their life stuff
Got my order with the HollyWood rub and that freakin killer Victorinox knife! Listen people, if you think owning German knives gives you the best there is, let me tell you something, This Victorinox Swiss knife is UNREAL! Buy one now!
@@TheBeardedButchers My dad always used the Victorinox 8 inch blade. I had to use a 6 inch because he thought I would get cut easier. I have a few times cut my finger. Man that knife was sharp! Victorinox is the best.
The bone in from my experience .you could take the mustard an your seasonings an make a slurry and inject it into the meat .bone is the way to go . because that's more flavor from the marrow.
@@TheBeardedButchers loved it. Wish i could have found it on tv. But watched it on UA-cam. Love all your videos. Have learned a lot from watching them. Keep up the great work
I turned my son onto your chanel because he loves to cook, is a 2nd amendment supporter, and oddly I think this is cool for him to watch being that he is a veterinarian student. Breaking down of an animal will help him with his anatomy of different species and seeing how the tissues are all linked together.
I love the video and all the great information. I have usually done bone-in butts, but I cut down the bone to make a pocket that I put the rub in. Up until now, my rub has been a very thick amount of brown sugar and dried mustard mix. I pack that down in the pocket I make near the bone also. It has come out great.
Out of curiosity, if it was a comparison why wouldn’t you use the same seasoning on both? I feel like it’s unfair to compare them with different flavor profiles.
I just saw a bearded butcher brother on Johnny Dan video ... not sure which one .. but dont matter .. much respect for any brother with beard and can butcher
Ok guys, gotta say.. Im no pro however I've done a cpl dozen shoulders on my Traeger always tweaking my own recipe. My son bought me 2 shakers of your "Black" seasoning which I just used on full shoulder (picnic and butt). WOW..just WOW. The flavor profile is next level! No more of my own recipe! Fan for life!
I have read, in several places, a belief amongst Brisket cooks that the right brisket is tougher than the left because cows favor their right side. It also appears your boneless was the right shoulder… just a thought…
It's possible I guess, but you could argue that if some cows are I guess right footed, them there are some left footed ones too. Either way I smoke it to 160 ish then wrap, then smoke it to 203 ish. Rest for an hour then eat. Perfect everytime.
I always thought it was just a little Southern humour, calling the shoulder the "Boston Butt". Basically, those Yankees don't know their ass from their elbow 🤣
Bone in pork butt is the way to go. It’s a natural meat thermometer. It will tell you when it’s done. Ever heard the expression “ closer to the bone, better the flavor?” Also, do not use mustard as a binder; it doesn’t need it.
A couple of weeks ago I did 2 bone out from Costco and 2 bone in from Sam's. Ive done both of them many times and usually just one or the other (sam's only had 2 so I had to go to costco to make sure I had enough to fill the smoker). As we were pulling and bagging the meat my wife said this one is much better. I agreed...it was the bone out pile of meat. My hypothesis is that being bone out allowed that seasoning and smoke to cover more surfice area and you get more bark which flavors all the meat once its all pulled and bagged.
if I'm surrounded by family and people I care for, I don't care if it's bone in or otherwise. Cooked correctly I don't know if a noticeable difference can be determined. But people stand strong in tradition. Thank for the content guys.
We in the south cook and season EVERYTHING with smoked neck bone! As for bone in or bone out I haven’t a preference if I’m going to pull it anyway.I just make sure to get my probe up next to the blade bone as that’s the last area for me to get to temp. (Added) Damn, a call from Zac Brown? You go boys!
If I remember, you you open smoked 4 hours to ~160 F, then wrapped and smoked for 6 more hours to ~205 F. One question... How long did you let it rest for in the cooler? Great show guys, I'm learning so much.
My dad was a sausage maker and used pork butt in almost all sausage. I loved when he made Boudin and Scrapple, pork butt is the main ingredient. Don't see many people making that any more. Can't beat Scrapple and eggs for breakfast.
"Tonight I'll go to bed a little bit earlier." Three hours later I'm watching The Bearded Butchers making pulled pork. Love watching you guys. Just one question: don't you ever wear chain mail gloves? That insane sharp knive scares the shit out of me.
Hey guys, as always another great great video. Just as you said, it made my mouth watering. Love to watch you and your family videos. Thanks. Best Regards
The hat is awesome. The meat looks great. I just ordered some spices and I can't wait to try them. We don't have butchers around here in Baltimore but at least I'll have some spice. Thanks for sharing.
As I've never had the pleasure of meeting these guys, I don't know how to say this without sounding condescending, but; I am so proud of these young men! They are SELF MADE!!! In a time when being "Patriotic" in America isn't so popular anymore. You just can't get any more "American" then these men. They're hunters. They kill for meat; not for pleasure. They butcher for a living and provide a valuable asset to their community. Whether you can see it or not, they respect the flesh of the animals they tend to; and that's a purely American trait. When people everywhere feel a need to defend themselves from politics in today's America; these men rest comfortably in their American heritage. They acknowledge their Father's upbringing and the values they were taught by him. THIS; is American! Their product? Top shelf!! I believe these men are destined for greatness. My only hope, is that they 're smart enough to hold on to the humility their Father burned into them! I offer my compliments to their families. I await their next video and remain - an avid fan. Sean, don't think we don't see you back there cutting. You're the oldest and I offer my respect to you, sir. We see you! Bearded Butcher Blend Seasoning. I'm not paid for this!!!!! Give 'em a chance to dazzle you like they've dazzled me. money well spent.
My dad was born on his grandfather's homestead. They raised and butchered their beef, pork and chickens. When dad would talk about the cured and smoked sausage, and hams he'd almost start drooling.
They cured and smoked the hams and the picnic hams but dad said that the reason the hams were better because they were closer to the shit hole. How I miss him. One of a kind.
would like to see a video on sean and his job and what he does with the excess meat you throw at him. like the whole process of his part and what comes after he does his job
Same. Great video idea!
I 2nd that reply👍
Poor old sean
Good idea
Always bone in. Your temperature probe is when that bone comes out clean. If you're worried about not enough seasoning on the inside, just add it after you pull it.
I agree
Awesome tip, Willie!
@@TheBeardedButchers Look me up some time , Farmer first , now butcher shop and Bakery . Mauki's Bakery .. STL
Love my mustard on PP!I only use French’s on the outside and inject apple juice OR Cranberry and Peach at the start of the cook.
@@thesmokewagon6302 what is your pork injection of choice?
The production quality of these videos are amazing. The subtle morning shot of the treager with the train horn in the background is movie quality.
Not gonna lie, this ritual is best started first thing in the morning-coffee in hand and the dog running around while you work. Its a labor of love.
I had never smoked anything in my life and last year I bought a Treager Timberline 1300 from Scott and a Whitefeather Meats boneless pork butt and it was amazing. Scott, Seth, and Shawn are as nice in person as you see them in their videos. Glad to be able to shop at their store.
But do they do the do skippy
@@jimmypickle6343 What, Scott and Seth are strong as can be. My Trimberline 1300 is really heavy. It took three of us to put it on my back deck. Scott and Seth put it the back of our van like it was nothing.
Americas greatest contributions to global eating culture, nobody does BBQ better! Keep it up guys, thanks for the video, greetings from Germany.
Sometimes I’m so surprised I can sit and watch entire videos this long from you guys. Other UA-cam channels I can’t not everything is so informative. But with you guys it’s so easy! God Bless y’all 🙏
I take your seasoning and put it in a coffee maker filter,in the coffee maker,run the water thru it, then use it as a spritz.
That’s brilliant! I’ll let Scott n Seth know!
Thank you for your time and effort producing your video. I always learn from you two. I cut up my own steaks from a about a 15lb. cryovac bag and wet age for 40 days then vacuum seal-a-meal. It's very righteous of you to help and teach other people your skills. You two are a very class act and i like watching your videos. God bless you two and your endeavours... don't let the moron thumbs down upset you... Old Man Kenny in Vegas
Love the Bearded Butchers, I'm a huge fan. I watch all your guys' videos! As for the fact that the bone-in butt pulled easier than the boneless butt, the bone itself super heats during cooking which in turn cooks that internal meat more than the boneless meat cooks. Resulting in a little more tender, easier pulling pork than the boneless. I too have conducted that experiment and inadvertently found that out. I was going for a taste test of bone-in versus boneless. Flavor wise, I don't taste much of a difference however I did take note at the fact that a bone-in butt typically pulls easier that a boneless. Please keep pumping out those videos!
that history lesson is also why its sometimes called the Boston butt
The bone conducts heat to the center of the meat mass and it cooks faster and will get a hotter internal temp as it kinda cooks from the inside out.
These cuts are making my mouth water
Professional craftsmenship is so satisfying to watch
So glad to hear that, Sifuba! 🙏 Have you already tried pork butts?
@@TheBeardedButchers it would be a real honor if i could, unfortunately im nowhere near your facility
In general i have tried a it
I think the reason the boneless is tougher to pull is because the bone heats up and cooks from the inside out making the overall temp higher. Just my opinion.
I believe that the bone transfers the heat internally for a more even cook.
Yeah, good catch, Douglas!
On historical facts, a butt load is an actual unit of measure. It's generally used to measure wine in casks, but yeah, that's a thing 😂
That's cool, and we still use it in today's time! 😂
Really? That's interesting to know!))
@@maxx6469 Yep, it's approximately 126 gallons. Again, typically associated with wine but also associated with pork shoulders.
I'm thinking the wooden barrels kegs they use on their ships, filled with salt. I think they also made potted meats.
Also, where we get the slang term "butt-load." True story
Hah! How did I not see the original comment?!
The bone in will always pull better because the bone absorbs the heat and helps to cook it from the inside out especially on a 10 hour cook time
Was about to post it and thought let's check if someone got there first. That's also what I learned from my butcher!
This is what I enjoy most about your guy's vids is the learning aspect of them especially this one, I finally did a smoked pork butt got a bone out, did all the preparations but I felt like it been hacked a lot complained about it but in the end it was so damb good and now seeing this video now I know why it was cut like it was you guys rock have a great weekend
Happy to expound on what we know about pork butts 😉
We get roasts that are deboned, but tied back on the bone. We get the benefits of both sides of the argument
Butt is a specific size of barrel, probably also where a "buttload" comes from
Really interesting how "buttload" is used as a way of measuring things. 😏
Why do the notifications on your new videos come up, whe I'm eating crap fast food for lunch?😂 We now need your slaw and baked beans recipes!!
The bone tranfers the heat inside the butt, which melts more of your fats and loosens your connective tissues which leads to a better/easier pull! That’s why we cook whole hogs in the south, they pull better when done, plus you get more “shine time”.
It’s amazing how you two get along, my brother wouldn’t want him anywhere near me with a knife in his hand…. LOL. ;)
I just did a 12# boneless on a pellet grill. I did this one unwrapped until it was totally done, then I wrapped in butcher paper and put it in the cooler for 5 hours. It turned out excellent, not dried out in the least, and quite juicy. The cook took over 13 hours at 225-250°. The net yield was right about 6 lbs. I like to marinate AFTER it is pulled with a vinegar based marinade, Wickers™ is the brand name I use. It is not sweet at all, but tart with lots of vinegar and pepper. I freeze most of it in 1 lb. tubs for later use. Pulled pork freezes very well, it's as good as fresh. I left the fat cap on, but scored it and always kept the fat cap towards the heat source. NOTE: Pellet grill? An Asmoke portable, the small one. It performed without a hitch.
Dudes show you how skilled a good butcher is
I’m in the bone-in camp. Pulling that bone at the end of the rest is soooooooooooooo satisfying ❤️
The bone helps transfer heat to the center of the butt.
that's what I was thinking...especially during the "resting stage", keeps it hot longer.
i watched the butcher the other day and i was so happy to see Seth on the show i was sorry that he did not win but so happy that he was just on the show its one of my fave shows to watch love you guys i hope you all had a wonderful fathers day
Totally alright! Thank you for tuning in, nonetheless! 🙏
"that one was for my wife, I'll make her another one" really got me. Hilarious
the bone helps to carry the heat into the meat
Here in NY we never called it pork butt. We always called pork shoulder picnic or picnic pork shoulder because where I'm at they only sell the shank with a small portion of the picnic attached and it's always bone in.
They do that here in eastern Pennsylvania to but I call it what it is.
Another great video. We watch your videos at work. We live in Baltimore and there aren't any butchers around here. Plenty of cows, no butchers.
A good bone-in pork chop minus tenderloin is amazing to chew on where the tenderloin used to be. That back of the bone with some fat remnants, salt and pepper, amazing.
leaving the bone in cooks it quicker, because the bone gets hotter and retains the heat better. That is why the bone in pulled easier.
Pitmaster Mugs
I agree. It’s similar to putting an aluminum nail in a large baked potato. Gets and holds the heat into the center mass of the butt. 👍
This is awesome! Thank you for sharing!
I agree!!
Also, you could have started resting the bone in a little bit earlier, then put the probe in the boneless. I use boneless a lot and it pulls fine, but like @rsmugs said, the bone helps heat the inside quicker.
INDEED
I do mine without the bone, but I lay it out flat to get smoke on all surfaces. I roll and wrap in foil around 160 and go to 205. I save the juices and decant to remove most of the fat that I pour over the meat after pulling.
Not saying you're doing it "wrong", but wrapping time is irrelevant of temp. When you can push your finger into the fat cap is when it's time to wrap. It doesn't matter if that's at 155F or 175F.
Love the black seasoning on thick cut bacon on the traeger. Dust and put on traeger at 325 for about 35 to 40 minutes. You should do a video on bacon on the smoker. Mmmm
Love watching your channel. This may have already have been said…the bone conducts the heat into the meat and cooks it faster. They will pull the same if you temp the boneless one as well and leave it on a little longer. Blessings to you and your families.
Smoked a 5.25 lb bone in pork butt yesterday and used Bearded Butchers original blend. Turned out fantastic. 2.25 ounces of the blend. Smoke on for 80 minutes, overall cook time 7 hours at 250. Moist and flavorful. A bit on the salty side though for us.
My brother used to do a hobby side business roasting hogs for private parties…. Sometimes his orders requested only portions of the hog in the roaster. Always considered the bones as heat magnets, and bone in roasts would finish faster than boneless.
The best part of this video was watching y'all interact with your family and everyone I feel like that's e thank you
“It was for my wife”… in my head, dang it! (Best recovery, “I’ll make her another one”)
Great episode. The previous comment asked about using the neck. I'd like to see that too. And that also like to see more video on using the jowls 😋
when I think of pork butt I always think Ed,Edd,n' Eddy....that episode when they just slinging pork butt in the cafeteria. 🤣🤣🤣 but I love the channel. new subscriber👍🏾...as I'm starting to get into BBQ.
It's 10:40 pm and I havn't eaten all day.Can you imagine what this is doing to me? Lookout breakfast!!
I always do bone in. Frank’s xtra hot for a binder, and a mixture of ground smoked garlic/paprika and ground cayenne plus salt and pepper for a rub. I use straight Apple juice to spritz them, smoke to 165, then use the disposable pan with a small bit of apple juice in the bottom covered in tin foil to 210 out when the price goes in like butter. Rest for an hour, and it is great. Sauced with an Apple cider vinegar/ketchup Carolina style bbq sauce. It’s heavenly
Man you guys gave me a great idea for my summer BBQ. I'm going to smoke a couple of pork butt's and might even shoot a video on the results. Next to Sam The Cooking Guy, and Malcom Reed, you guys are my favorite BBQ personalities! Keep up the good work!
Watching that pork get pulled with headphone on is wild.
Good to rewatch one of these older longer videos I love the longer tutorial type videos where we spend more time with the brothers and be more involved in their life stuff
Brock Lesnar was a huge star in both mma and wwe, no need to correct
Try it with honey mustard for the sauce it works with pork really well...
I would like to know more about this pork neck spaghetti sauce....CONTENT OPPORTUNITY!
My thoughts exactly. I can imagine how I would use it in this way, but I bet there is a completely different way that they use it
i was also wondering
I've added the bone from the butt while making spaghetti meat sauce and it was much better.
However, I did like the pull on the bone-in butt.
That sounds interesting, Kyle! Definitely worth checking out. 🥩🍝
Make a standard bolognese but add pork neck. Seems fairly straightforward :3
I love these videos. Very informative. I just wish I could visit your store and watch your butchery skills.
I thought my glasses were fogging up LOL
Got my order with the HollyWood rub and that freakin killer Victorinox knife! Listen people, if you think owning German knives gives you the best there is, let me tell you something, This Victorinox Swiss knife is UNREAL! Buy one now!
Omg I also own a set.....
Rock on! So great to know the Victorinox and the Hollywood's been wonderful! More cook-outs to come, I hope! 🔥
@@TheBeardedButchers My dad always used the Victorinox 8 inch blade. I had to use a 6 inch because he thought I would get cut easier. I have a few times cut my finger. Man that knife was sharp! Victorinox is the best.
The bone in from my experience .you could take the mustard an your seasonings an make a slurry and inject it into the meat .bone is the way to go . because that's more flavor from the marrow.
I’m convinced. I’m shopping at your store for Labor Day! Facts!!
Bone in vs Boneless while listening to Bone thugs n harmony!
amazing video guys!
You need some homemade coleslaw to put on those pulled pork sandwiches.
The only thing missing!
Seen the episode of the butcher you were on. You did amazing. Great job
Thanks, Mike! How was it? 😏
@@TheBeardedButchers loved it. Wish i could have found it on tv. But watched it on UA-cam. Love all your videos. Have learned a lot from watching them. Keep up the great work
That’s just gangsta style! Lol
I can relate to the weather. We live in Toledo. Just wait a couple hours, it will change. Great job... Keep up the great work
Could you imagine going to a backyard bbq with these gents and Zac Brown? Lmao talk about the ultimate backyard bbq hangout.
I turned my son onto your chanel because he loves to cook, is a 2nd amendment supporter, and oddly I think this is cool for him to watch being that he is a veterinarian student. Breaking down of an animal will help him with his anatomy of different species and seeing how the tissues are all linked together.
So cool! Thank you so much! Hope your son learns a lot from our videos!
@@TheBeardedButchers absolutely guys! If your ever in Indianapolis, he plays division 2 football fo UIndy. Stop by and catch a game. Go Greyhounds!!!
I like seeing you interact with your family the kids and everyone I I believe it's great Thank you
Very nice boys' ! Watching from Canada
I love the video and all the great information. I have usually done bone-in butts, but I cut down the bone to make a pocket that I put the rub in. Up until now, my rub has been a very thick amount of brown sugar and dried mustard mix. I pack that down in the pocket I make near the bone also. It has come out great.
Out of curiosity, if it was a comparison why wouldn’t you use the same seasoning on both? I feel like it’s unfair to compare them with different flavor profiles.
the meat texture is what they're comparing, how well it cooks. not the taste.
@@Hourani95 cook anything long enough and low enough it can have the same texture. Bone in is always going to win IMO since bone in adds flavor.
@@seandeeran730 The belief is that the bone holds moisture, hence removing it will leave the meat dry/drier.
@@seandeeran730 that’s what she said
@@retnuh3144 also the bone acts as a heat source as well, once it get going.
Man i love those blade bones, looks so delicious!
I just saw a bearded butcher brother on Johnny Dan video ... not sure which one .. but dont matter .. much respect for any brother with beard and can butcher
Ok guys, gotta say.. Im no pro however I've done a cpl dozen shoulders on my Traeger always tweaking my own recipe. My son bought me 2 shakers of your "Black" seasoning which I just used on full shoulder (picnic and butt). WOW..just WOW. The flavor profile is next level! No more of my own recipe! Fan for life!
Thanks for the video, almost deer season down here in Ga. Arch
You did not go over the money muscle, not a mention. That's the gold bros. I always separate the money before pulling.
I have read, in several places, a belief amongst Brisket cooks that the right brisket is tougher than the left because cows favor their right side. It also appears your boneless was the right shoulder… just a thought…
Yep. I herd that to
It's possible I guess, but you could argue that if some cows are I guess right footed, them there are some left footed ones too. Either way I smoke it to 160 ish then wrap, then smoke it to 203 ish. Rest for an hour then eat. Perfect everytime.
Butchered my first butt, found a gland. Appreciate all the excellent tips, Thanks guys.. 👍
Watching this after a little joint at 10:30pm is not good for your health lol. Fellas, those both look absolutely delicious. Awesome video.
I always thought it was just a little Southern humour, calling the shoulder the "Boston Butt". Basically, those Yankees don't know their ass from their elbow 🤣
Us yanks must know are ass from are elbow. We won the war. Lmfao 🤣
Bone in pork butt is the way to go. It’s a natural meat thermometer. It will tell you when it’s done. Ever heard the expression “ closer to the bone, better the flavor?” Also, do not use mustard as a binder; it doesn’t need it.
A couple of weeks ago I did 2 bone out from Costco and 2 bone in from Sam's. Ive done both of them many times and usually just one or the other (sam's only had 2 so I had to go to costco to make sure I had enough to fill the smoker). As we were pulling and bagging the meat my wife said this one is much better. I agreed...it was the bone out pile of meat. My hypothesis is that being bone out allowed that seasoning and smoke to cover more surfice area and you get more bark which flavors all the meat once its all pulled and bagged.
I like "bone in" because it keeps the roast together. I do not have to tie it up with string. Good video guys, keep it up.
it is 11.00 pm and I am hungry after watching this
Was rooting for you on The Butcher! Great job on some tough challenges!
Thank's for showing and telling us how it is done. Hope to visit your shop soon.
You bet, Natalie! Looking forward to your visit!
if I'm surrounded by family and people I care for, I don't care if it's bone in or otherwise. Cooked correctly I don't know if a noticeable difference can be determined. But people stand strong in tradition. Thank for the content guys.
I've had the same issue. Bone in pulled easier than bone out. Great video. Thanks...
We in the south cook and season EVERYTHING with smoked neck bone!
As for bone in or bone out I haven’t a preference if I’m going to pull it anyway.I just make sure to get my probe up next to the blade bone as that’s the last area for me to get to temp.
(Added) Damn, a call from Zac Brown? You go boys!
If I remember, you you open smoked 4 hours to ~160 F, then wrapped and smoked for 6 more hours to ~205 F.
One question... How long did you let it rest for in the cooler?
Great show guys, I'm learning so much.
rest til serving temp, maybe 165-170. Guessing took an hour or more
One of my favorite channels on UA-cam
My dad was a sausage maker and used pork butt in almost all sausage. I loved when he made Boudin and Scrapple, pork butt is the main ingredient. Don't see many people making that any more. Can't beat Scrapple and eggs for breakfast.
Must've been an amazing Boudin!
Have use the same seasonings to get a fair judgement because one seasoning maybe better than the other.
"Tonight I'll go to bed a little bit earlier."
Three hours later I'm watching The Bearded Butchers making pulled pork.
Love watching you guys.
Just one question: don't you ever wear chain mail gloves? That insane sharp knive scares the shit out of me.
I'm with you. I never pick up my knives without having on my NoCry gloves.
3 hours watching two guys them pull their pork. Sounds perverse to me.🤭
Hey guys, as always another great great video. Just as you said, it made my mouth watering. Love to watch you and your family videos. Thanks.
Best Regards
Seth should’ve won the butcher show.
they should make a tv show for this stuff
The hat is awesome. The meat looks great. I just ordered some spices and I can't wait to try them. We don't have butchers around here in Baltimore but at least I'll have some spice. Thanks for sharing.
Great video, thanks guys what can you do with the picnic?
The ASMR on this is 😱
Great video and packed with great information.
Thank you guys for making this video.
"It was for my wife... I'll make her another one" - Best line in the whole video.
BY FAR ONE OF MY FAV VID AND FOOD TO EAT HANDS DOWN 🤚🏾
Woohoo! Thank you, Carlo! This means a lot! 🤘🤘🤘
@@TheBeardedButchers Anytime BROTHAS‼️
Boy do you guys make it look so easy.
Tell me that you know deboning without telling me you know deboning! Literally looked like almost FIRST nature... Awesome video thank you!