Another great video. I think you're wrong on the water though... The stall is theoretically caused by vaporisation of water in the meat causing 2 problems- drier meat, and slower cooking. By maintaining a full water trough the interior of the kettle should remain more humid. This should reduce the vaporisation of water in the meat, keeping it more most and speeding up the cook. Same reason why you don't cool down on a humid day, the sweat doesn't evaporate, so the cooling doesn't occur. Expecting my theories took be shot down...😀
Grant this is a good question. We have to remember the stall is a complex relationship between liquid in the meat, the humidity in the cooker, the rate of airflow, and the temperature you're cooking at. The more liquid in the meat the quicker the stall. The more humidity in the cooker the hotter the cooker has to get before the stall occurs. Higher airflow will cause meat to stall more quickly (at a lower internal temperature). The hotter the cooker the quicker the stall will be and at some point no stall will occur if you get hot enough. All of these variables work together to create a unique stall profile for every cook. In your example you suggest we add water to the trough. This will indeed help prevent the stall from occurring. That said, we'll need increased airflow now because we need more fuel to the fire to maintain temps. This is because the steam regulates temps by holding them down. So yes we have more humidity but we also have more airflow. They will not completely counter each other, though, and what you'll find is the stall occurs, it just does so at a later temperature in the cook. This is one of the reasons we made the reservoir last five hours. It dries up just in time for your big hunk of meat to start stalling, which dries up the pit and helps the stall burn through at an earlier internal meat temp and the stall should go a little more quickly. You could take your example to the extreme and use an electric smoker which is really humid and needs NO airflow whatsoever. The problem with that is you can't have fire without airflow, which means no smoke flavor. It also means the meat will never bark up because bark doesn't occur until you get through the stall. So basically the stall is something we need to deal with if we want great smoke flavor and nice bark. We've designed the Slow 'N Sear to make the most of the situation. =)
Water will keep temps down as it also takes up a lot of energy to boil off and evaporate, so the kettle won't get as hot. So if you're wanting higher heat, you don't want water in the trough. Not sure if I'm being redundant, but that's the easiest way for me to explain it.
I followed this cook exactly as said and had some of the best pulled pork ever. Solid rub recipe too. Kettle 22/ SnS, DigiQ 3/ Pecan chunks. Thanks fellas.
I bought the Slow N' Sear, watched your video, made your rub, and gave it a go. This was my first time. Wow, was it great! My boys said it was one of their favorite meals ever. Even the leftovers the next day were juicy and delicious. Thanks guys. I appreciate your guidance.
After watching Justin’s trials with the SmokeFire I had to come back to these first videos that I saw him in. The joy he brings to these videos is incredible!
That’s meat looks so Devine !! I just bought a new grill my first grill actually you guys just taught me a ton. I’m going to make some amazing meat one of these days and thank you guys for getting me started 🙏
I love you guys... lmao.... on the selfies. Loved your information I thank you very much. I finally was able to cook pulled pork. Wow. Seriously thank you
Thanks. I saw that one but I thought It was just a charcoal basket? I see holes on the side where the water would go, or does this one work without the water reservoir like the other SnS models?
This link will take you to our user guide, which shows how to use the basket in conjunction with a water pan: abcbarbecue.com/wp-content/uploads/2017/04/Slow-N-Sear-Charcoal-Basket-insert-v1_0417.pdf
You guys are awesome. Keep up the good work. I'm from the U.K.- this type of BBQ is still pretty new to us, but taking off. Probably the best food to come out of America. I'm hooked! I'll be watching your videos avidly. Cheers
Great vid Dave and Justin and the pork looked butter tender, yumm. I pulled the trigger yesterday and purchased the Slow and Sear and I'm looking forward to receiving it. It'll be put it right to work smoking a pork butt and many many other foods to experiment with. . Thanks again for all your awesome vids. Cheers.
I've made this 4-5 times now, by far the best pulled pork I've ever had. I always use a mix of 40/40/20% apple/cherry/pecan woods. No slow & sear.. I just pour water in my drip pan. FYI the rub recipe they posted makes a lot (2 1/2 cups total) .. enough for several cooks. Scale it way back if you don't need that much. I'd at least quarter the recipe if you only want to make 1-2 butts. Cook timing summary: Kick up temp to 275 for stall at around 4 hours. Wrap at about 175F (about 7.5 hrs). Continue cooking to 203F (another 1-2 hours). Pull. Rest 2 hours. Total cook time, about 9 hours + resting time = 11 hours. Resting time is adjustable, I usually just do 1 hour.
Another great video with good pointers and that pulled pork looks great. And baked beans in a drip tray toward the end of the cook - genius. Will definitely have to do this soon now too. Thanks.
hey fellas, not sure if you still check comments on this video, but I've watched it 100 times now during my first pork butt. currently 1hr into my rest in the cooler. thanks for all the pointers and tips. super thorough video!
I have never tried to dry brine a pork butt, will have to try that technique. Going to be putting the drip and griddle through its inaugural cook this weekend with a Greek burger or Gyro burger video. Looking forward to finally trying it out.
The stall.. that is exactly what happened to me last night. Dang butt took forever on a Traeger. It was my first time. It didn't come out like. First, I started too late. I had to work the next day. I put it in at 1pm. At 9pm, the meat temp was stuck at 150ish. I took it off the grill and put in the frig. Next day, I cut it up and threw it in a crock pot. I fell apart, but lost some of it's smoke flavor..I have since learned a lot about my new Traeger and thanks to your video, the stall...Great idea with the beans too!
Yeah the stall can mess with you for sure. If your cooking low - say at 225, it can be more drastic. One way to avoid the stall is wrap your pork butt when you start noticing the stall. Then bump up your temps (225 bump to 275) the foil or butchers paper wrap will protect the meat a bit and you will see your temps continue to climb again in no time. Hope that helps.
@@SnSGrills currently wrapping my 10 hour cooked boston butt in a towel ready for the cooler. First cook on my new SnS Kamado. Love that even though this guy doesnt have an SnS you still offer good advice 👍
Great video guys. Could you elaborate a. bit on the differences between powering through the stall and wrapping to overcome the stall? I would assume it gives the bark more time and heat to set. Also: after wrapping, you never took it out again, correct? So no drying off on the grill what you see oftentimes? Your 11 hours were straight cooking time, excluding the 2hr rest, correct? Lastly: Those beans were straight from the can?
Your vid is the only one I have seen that dry brines the night before (have watched many hours/many vids). Have been using this method for 2 years. Bland as heck if not salted overnight and no sauce needed. Thanks for a super informative video!! Will be smoking 4 9-10lb butts tomorrow on an 18" R2D2 to share with my family. Lost my Dad in May 2000 (he was 59) and was sorry to hear about your Dad's passing. Never miss an opportunity to tell the ones we love, "I love you". Hope you and your family are doing well.
Great video! My Slow n Sear cooked an amazing boneless rib roast this Easter! Need to order a second one with the Drip N Griddle Pan for my 2nd Kettle. Thanks for the recipe, gonna give it a whirl!
Awesome! Yes this recipe has been tried by several folks this past weekend and we heard things like, "best pork butt I ever made". Hope it works for you too!
You could add some charcoal if you're getting low at that time, but you'd increase the temp by opening up your vents. Bottom vent/vents will give you the most dramatic change, top is fine-tuning.
So when you hit the stall at what point did you wrap? Did you wrap right when you realize the temp has stopped moving? Or I guess another way to phrase the question is how far into the stall do you go before you wrap? That pork looked bombbbbb btw!
A few basic questions for you. Are you using a full chimney of charcoal? I know you start with 12 lit charcoals in the corner of the SNS and I can't tell from the video exactly how many you are using. I think you're using a full chimney (100 coals), but I'm detail oriented, so please bear with me. During the long cook, do you ever have to add more briquettes? If so, what's your best way of doing it? I did a dry run cooking one in the oven using your instructions and the results were awesome! Next time I will use my Weber! Thank you for all your help, you have helped me become a good BBQ'er and I want to get even better.
Standard lighting procedures apply, so yes start with 12 and we used a full chimney of charcoal. When your charcoal starts running low simply slide the remaining coals to one side, clear ash, and add unlit charcoal. And glad to help!
Thanks for the info. I suffer from IICS (inexperienced insecure cook syndrome) and like the details. You make my life much easier! I went to sleep last night thinking about "hot and fast" Brisket along with Pork Shoulder and Ribs. I was thinking that getting any of these three up to 175 degrees using hot and fast, then wrapping and cooking until 203 degrees at lower temps might be almost as good as the "low and slow" method. I don't want to compete in contests, just eat great BBQ. After 5 hours of cooking, I'm hungry! What are your thoughts? Thank you for your help! P.S. I apologize for being a pest with all my lame questions......
I checked it out last night, it was good but it raised some questions that I asked him on his UA-cam channel. I have not heard back from him as of yet. I've also watched Harry Soo's Hot and Fast video and they're (T-Roy and Harry) so experienced that they leave out minor details that novices like me want to know. Here's my last question and I promise I won't bug you anymore. Since I don't want to cook for 12 hours, do you think that hot and fast works for Pork Shoulder and Ribs too? Will they taste almost the same? I just want your professional opinion. Thank you again for your help. P.S. I can cook all the others (chicken, steak, wings, brats etc) real well. Pork Shoulder and Brisket on the grill are my last two mountains to conquer. I can cook them both in the oven no problem (basically set it and forget it) and they taste great, but the grill is more fun. Remember, the Adrenaline BBQ instructional videos were my teacher and they taught me well!
@@williameldridgeking8862 We've been experimenting with hot and fast butts and ribs lately. They turn out nice, but different. Sounds like it's time for you to get out of the nest and give your new wings a try! ;)
I just did my second butt with the SnS. First time was a pain because I could not keep the temperature down. I added a ring of Lava Rock gasket to the top and problem solved. The SnS performed perfectly...great product.
Don’t you think you could’ve achieved the same results using the lava rock alone? Seems like just placing the charcoal directly on the kettle is sufficient since the kettle is designed to function properly without a stainless steel basket.
Hey, if you have a favorite rub that has salt in it already, can you apply the rub a few days earyly as the "dry brine" and not re-rub before cooking? ie; instead of salting two days before, then adding no-salt rub.... use the full rub two days before?
Do you bring the pit temp back to 225 after foil wrapping? You said to take it up to 275 to power through the stall but don’t say if you bring it back down after…
For how many hours can/should I add chunks of wood for smoke. I heard no more than 2 hours but wanted to get your opinion. And also am I right that you wrap when you don’t want the exterior bark changing anymore?
You suggested a bone in pork butt, but it appeared to be boneless when you were shredding it when it was finished? Also when you dry brine in the refrigerator how do you cover it? Aluminum foil, plastic wrap, other? Great video. I look forward to trying this out,
It was bone in. If you watch the scene where we're pulling the meat you'll see the bone was off to the side. I'd cover in plastic myself but foil is OK too. and THANKS! Let us know how it works out for you.
Oddly enough I never considered putting my temp probes through the vent at the top. I always popped them through the side, under the lid. Maybe that's (another) reason why I have always had a little bit of difficulty with temperature control. I'm considering trying some pork shoulder soon. Not sure about the oiling step but we'll see.
It shouldn't matter too much but if you are having trouble with temp control that's where I would start. Our new kettle has a probe port in the bowl so now we run our probes through that instead.
I cooked this tonight with a boneless Costco pork butt (18lbs total) - absolutely the best I’ve had. You didn’t even have to pull it. It just fell apart.
Nice looking butt! excellent discussion on the stall - would you use the special rub if you did not dry brine it? Did you put any sauce on it or did you have just straight up? Great Video ABC!
Thanks Jason! I use that rub all the time on pork. I usually make a full batch and then split it in half. Half gets no salt and is used in combination with dry brining. Half gets about 3 TBS of salt and I use it when dry brining isn't possible or doesn't make sense (like on popcorn LOL.... seriously, it's guuuud on popcorn)
Another option; especially if you are using the pork in a sandwich application, would be to have a hot bowl on saucepan of sauce at the ready, along with a small ladle. Pulled pork doesn't necessarily have to be drowned in sauce; it makes a pretty good condiment as well.
To get that long of a cook time, did you have to refill the SNS basket at any point or was it the original amount of fuel you started with? Eleven hours seems like a long time on one round of fuel.
Wow! So, I didn't read any comments, would you say that the dry brine leads to a more tender and juicy result result?(see what I did there 😝lol). I'm just curious because my pulled pork tends to lead to the dry side, and I've never brined it. Thanks for a great video guys!
There is NO DOUBT dry brining makes the meat juicer. This has been tested by Kenji, America's Test Kitchen, Meathead, Dr. Greg Blonder, and well me too! It works.
Another question ... is the temp probes through the top vent your normal method? I do notice that even with binder clips, it's tough to clamp down the top lid with probe wires between lid and kettle.
How do you get the smoke so clean? My experience of using hickory lumps and even apple chips have left my meat with an almost toxic flavour at the end. My Weber grill is new and I’ve only cooked on it five or six times - any idea what it could be?
When you brined the Boston Butt did you cover it while it was in the refrigerator or did you leave it uncovered? Also how many wood chunks did you use when you started the cook & did you add any during the cook?
Cover it if you're worried about any bad fridge smells affecting the meat, otherwise you can leave it uncovered. This will dry it out a bit and help reduce the impact of the stall. We used three chunks of wood and did not add wood later in the cook. That's personal preference. Use less or more based on how much smoke flavor you're looking for!
SNS getting delivered today, attempting this same video Saturday and this will be my first smoke. My question is when you increased temps to get past stall did you add more charcoal or adjust vents? Also how do you feel using Texas crutch to get through the stall? Thanks for the great products and vids.
im curious as well. I would assume both internal temp and bark quality are both mutual with each other? I know when I do brisket, I wrap based on how I like the bark.
Always use an external probe next to the meat as the lid thermometers on the Weber kettles are not in a location to be useful. Check out our new kettle if you get a chance. The thermometer is on the exhaust side. Makes a big difference.
Hey guys, recently I saw a post to a charcoal test in your Facebook Slow N Sear group between a variety of Kingsford charcoal and the new Weber briquettes. Now that I see this video, I can see that half of your charcoal (presumably Kingsford) is gone after 4 hours into the cook. Being from Germany I have few choices but to use the Weber briquettes. There are no Kingsford briquettes here. So now that I see how your SnS works through its charcoal and now that I read the aforementioned charcoal test, I wonder if there has to be a different approach to using the much larger and more slowly burning Weber briquettes. I easily get 11-12+ h of Low N Slow on my Weber 22" with a Slow N Sear, but the heat doesn't seem to move along the SnS as it does with Kingsford briquettes. The Webers need longer to lighten up, seem to burn "less" (by the looks of it) which causes a longer time for use in a SnS, yes, but may cause other issues. For example, I can't lay out a couple of wood chunks across the SnS, but I have to focus on the front third, where the lit coals are, because there is no way the heat will move across even half the SnS in the time before wrapping a PP. I've had issues with bark forming on a brisket (and my digital thermometer works fine, as I cross referenced it with another one), maybe because I don't really get great smoke. It seems the wood is only "blackening" rather than burning and ashing up and smoke dying down , even though the wood should still set off smoke (even clean one). As soon as I lift the lid, the wood flares up and starts smoking again. I suspect that may be due to the Weber briquettes somehow burning differently. No I'm going to try different charcoal if I can get other quality charcoal with smaller, still high quality briquettes and I will maybe experiment with the amount of Weber Briquettes I'll use during a cook. But that's me and I'm an amateur and you guys are the pros. So I'm wondering whether or not using different types of briquettes may be something you'd be interested in pursuing or maybe already know an answer to. I'd love to hear from you!
J-A it actually sounds like you are doing a VERY good job of managing your fire and smoke production. One thing though, bark isn't just due to smoke. It's also due to cooking past the stall. You may just need to cook unwrapped for a longer amount of time. Are you on Facebook? You should join our group and start a discussion about this topic. facebook.com/groups/1885522028370703/?fref=nf
Yes salt penetrates the meat if given time. Herbs and oil don't. Salt is a mineral that dissolves in the meat's moisture. Herbs are large organic molecules that sit on the surface.
@@Rowdt98 Typically, we wrap, but since the meat is only salted you don't have to worry about things like garlic stinking up the fridge, so it's really up to you!
Awesome video. When you go to 275 to power through the stall, do you continue to cook at that temp until done or do you lowering back to 225 once it's come up in temp a bit?
NEVER lower temps while the meat is unwrapped. This could change the balance of humidity in the cooker and cause a second stall. If you wrap the meat you can lower the temp with no worries though.
Thanks for this. I am confused though because the recipe on your website seems to suggest the opposite: “Power through” - once the stall is confirmed, leave the meat unwrapped and raise the grill temperature to 275 - 300 F. Open the top and bottom kettle vents to deliver more air to the coals and generate more fire. Once the internal temp begins to rise again, lower pit temp back down to the 225 - 250 F range for the remainder of the cook.
Alex Siciliano we used to give that advice until we learned it can drive a second stall. Now we tell folks not to lower temps unless meat is wrapped. Thanks for pointing that out. We need to make an update to that recipe!
Adrenaline Barbecue Company From what I remember hearing/reading, specifically the wrapping would have to be foil as you could still have the stall occur with butcher paper?
Great video you two.......Love watching them. Just got my new Slow and Sear Plus and looking foward to getting some ashes in it....I must have missed it in the video, but what temp did you take the kettle up to during the stall and did you keep it at that temp until you wrapped it. Also what was the butt temp when you wrapped it...........Thanks
We refilled at the 7.5 hour point just because we had the kettle open. We still had a few hours worth of coal left at that time. The Slow 'N Sear dramatically increases the efficiency of the Weber kettle.
I did a cook with the slow and sear and the pork butt and it turned out okay. The meat was defo not as tender and I’m confused as to why it turned out that way. In fact the highest temp I could reach during the cook was only like 180 F so it took almost 9 hours to cook it. Obviously I’m doing something wrong but I’m not sure what it is. Does anyone have any tips for a beginner smoker?
Hey guys that looked amazing , One question, how do you control the temperature to be at 220 on a BBQ? I though of buying a smoker that I can plug in and control the temperature so it's always at 220 for 10 or 12 hours
Sweetness should be the same. Brown sugar has molasses in it so you'll have more or less molasses in your rub depending on how much brown sugar you use.
Hello and I want to thank you for an amazing video. Quick question. WIth the example you gave, I was thinking about doing an injection along with it. Will this take away from the essence of tenderness or mess with the formula that you gave by any chance. it's a simple injection and I think it will add to the flavor. Thank you and God bless.
Pork butt has a lot of connective tissue which creates nooks and crannies making it hard to get the injection into the meat. I would suggest you brine the roast(there are a lot of videos on this).Then using a paring knife cut small slits into the meat.Stuff diced garlic,jalapeno,onion,etc. into the slits and smoke as usual. Hope this helps.
Well, mine didn't turn out as lovely s yours of course. My first pork shoulder was a 4lb bone in, just for starters. I done a 6 hour smoke on my slow n sear, I let it rest for one hour wrapped in foil. It had a good flavor but it wasn't fall off the bone. Please help me here, I'm not sure how much charcoal to put in the grill. The water last about 4 hours as it does in the videos. I don't have my thermometers yet, I'm getting there.
Great job! to get it to fall off that shoulder bone let it cook a bit longer until it's probe tender then let rest for 2 hours if you have time. Keep practicing and learning :)
@@SnSGrills funny I’m back to watch again as I’m doing another pork butt with the slow and sear. The first was great and had some really good smoke flavor. I expect nothing less for the second. Also, with the slow and sear I’ve made some very good steaks. Make steaks for Father’s Day coming up.
So I'm still very VERY new to smoking. Im going to smoke pork this weekEnd and this will be first real long smoke. I have a Weber kettle like yourself but I don't have the slow and sear. I'm going to set up with a water pan and then my coals to one side (probably in the holder) I was planning on setting up my similar with a handful of hot ones one end and then fill the rest with unlit ones (fuel) my biggest question is the wood. A lot of people have said through a couple of chunks on then add another every 45mins-hour but you seem to just add 3 and leave it? As I said total novice (from the uk so smoking isn't common) so any advice is great to get the best results
Another great video.
I think you're wrong on the water though...
The stall is theoretically caused by vaporisation of water in the meat causing 2 problems- drier meat, and slower cooking.
By maintaining a full water trough the interior of the kettle should remain more humid. This should reduce the vaporisation of water in the meat, keeping it more most and speeding up the cook.
Same reason why you don't cool down on a humid day, the sweat doesn't evaporate, so the cooling doesn't occur.
Expecting my theories took be shot down...😀
Grant this is a good question. We have to remember the stall is a complex relationship between liquid in the meat, the humidity in the cooker, the rate of airflow, and the temperature you're cooking at. The more liquid in the meat the quicker the stall. The more humidity in the cooker the hotter the cooker has to get before the stall occurs. Higher airflow will cause meat to stall more quickly (at a lower internal temperature). The hotter the cooker the quicker the stall will be and at some point no stall will occur if you get hot enough.
All of these variables work together to create a unique stall profile for every cook.
In your example you suggest we add water to the trough. This will indeed help prevent the stall from occurring. That said, we'll need increased airflow now because we need more fuel to the fire to maintain temps. This is because the steam regulates temps by holding them down. So yes we have more humidity but we also have more airflow. They will not completely counter each other, though, and what you'll find is the stall occurs, it just does so at a later temperature in the cook.
This is one of the reasons we made the reservoir last five hours. It dries up just in time for your big hunk of meat to start stalling, which dries up the pit and helps the stall burn through at an earlier internal meat temp and the stall should go a little more quickly.
You could take your example to the extreme and use an electric smoker which is really humid and needs NO airflow whatsoever. The problem with that is you can't have fire without airflow, which means no smoke flavor. It also means the meat will never bark up because bark doesn't occur until you get through the stall.
So basically the stall is something we need to deal with if we want great smoke flavor and nice bark. We've designed the Slow 'N Sear to make the most of the situation. =)
Water will keep temps down as it also takes up a lot of energy to boil off and evaporate, so the kettle won't get as hot. So if you're wanting higher heat, you don't want water in the trough. Not sure if I'm being redundant, but that's the easiest way for me to explain it.
Grant Crawford you should, because Abc is in relationship with amazing ribs.com and thus means their super smart. Lol
I probably watched this 20 times over the last two weeks. Smoked my first pork butt yesterday and it came out awesome.
Awesome! Be sure to post pics in our FB group: facebook.com/groups/1885522028370703/
I followed this cook exactly as said and had some of the best pulled pork ever. Solid rub recipe too. Kettle 22/ SnS, DigiQ 3/ Pecan chunks. Thanks fellas.
I bought the Slow N' Sear, watched your video, made your rub, and gave it a go. This was my first time. Wow, was it great! My boys said it was one of their favorite meals ever. Even the leftovers the next day were juicy and delicious. Thanks guys. I appreciate your guidance.
Excellent cook. Very informative smoking class. Thank You.
After watching Justin’s trials with the SmokeFire I had to come back to these first videos that I saw him in. The joy he brings to these videos is incredible!
Great video guys!!! I really need to get a Weber Kettle so I can have some fun!!! Thanks for sharing your knowledge!!!!
Thanks Troy and back at ya! You really do need a kettle, but it'd need a Slow 'N Sear in it or it just wouldn't be as much fun ;)
That’s meat looks so Devine !! I just bought a new grill my first grill actually you guys just taught me a ton. I’m going to make some amazing meat one of these days and thank you guys for getting me started 🙏
That is awesome! Glad to be of service to you and your family.
Wow! That pork pulled apart super easy. It looked awesome!
Thanks Jim! Yep it was tasty. Hope things go well for you these next few weeks. We'll be thinking bout ya.
I love you guys... lmao.... on the selfies. Loved your information I thank you very much. I finally was able to cook pulled pork. Wow. Seriously thank you
It's really cool seeing you two guys teaming up and making videos. Love my Slow N Sear. Just waiting on the 18" Jumbo Joe version.
Thanks! The JJ version is on sale now. abcbarbecue.com/product/slow-n-sear-charcoal-basket/
Thanks. I saw that one but I thought It was just a charcoal basket? I see holes on the side where the water would go, or does this one work without the water reservoir like the other SnS models?
This link will take you to our user guide, which shows how to use the basket in conjunction with a water pan: abcbarbecue.com/wp-content/uploads/2017/04/Slow-N-Sear-Charcoal-Basket-insert-v1_0417.pdf
Thanks. I have my eye on the stainless steel model. Will be ordering it soon.
Sounds good!
You guys are awesome. Keep up the good work. I'm from the U.K.- this type of BBQ is still pretty new to us, but taking off. Probably the best food to come out of America. I'm hooked! I'll be watching your videos avidly. Cheers
Thank you! Check us out in the UK at bbqandsmoke.co.uk
Great vid Dave and Justin and the pork looked butter tender, yumm. I pulled the trigger yesterday and purchased the Slow and Sear and I'm looking forward to receiving it. It'll be put it right to work smoking a pork butt and many many other foods to experiment with. . Thanks again for all your awesome vids. Cheers.
Thanks for the kudos and thank you for your business. Be sure to check out our FB group: facebook.com/groups/1885522028370703/
I've made this 4-5 times now, by far the best pulled pork I've ever had. I always use a mix of 40/40/20% apple/cherry/pecan woods. No slow & sear.. I just pour water in my drip pan.
FYI the rub recipe they posted makes a lot (2 1/2 cups total) .. enough for several cooks. Scale it way back if you don't need that much. I'd at least quarter the recipe if you only want to make 1-2 butts.
Cook timing summary: Kick up temp to 275 for stall at around 4 hours. Wrap at about 175F (about 7.5 hrs). Continue cooking to 203F (another 1-2 hours). Pull. Rest 2 hours. Total cook time, about 9 hours + resting time = 11 hours. Resting time is adjustable, I usually just do 1 hour.
Glad you enjoy this recipe. Cheers!
Another great video with good pointers and that pulled pork looks great. And baked beans in a drip tray toward the end of the cook - genius. Will definitely have to do this soon now too. Thanks.
Thanks. Glad you liked!
hey fellas, not sure if you still check comments on this video, but I've watched it 100 times now during my first pork butt. currently 1hr into my rest in the cooler. thanks for all the pointers and tips. super thorough video!
I have never tried to dry brine a pork butt, will have to try that technique. Going to be putting the drip and griddle through its inaugural cook this weekend with a Greek burger or Gyro burger video. Looking forward to finally trying it out.
Awesome! I look forward to it.
The stall.. that is exactly what happened to me last night. Dang butt took forever on a Traeger. It was my first time. It didn't come out like. First, I started too late. I had to work the next day. I put it in at 1pm. At 9pm, the meat temp was stuck at 150ish. I took it off the grill and put in the frig. Next day, I cut it up and threw it in a crock pot. I fell apart, but lost some of it's smoke flavor..I have since learned a lot about my new Traeger and thanks to your video, the stall...Great idea with the beans too!
Yeah the stall can mess with you for sure. If your cooking low - say at 225, it can be more drastic. One way to avoid the stall is wrap your pork butt when you start noticing the stall. Then bump up your temps (225 bump to 275) the foil or butchers paper wrap will protect the meat a bit and you will see your temps continue to climb again in no time. Hope that helps.
@@SnSGrills currently wrapping my 10 hour cooked boston butt in a towel ready for the cooler. First cook on my new SnS Kamado. Love that even though this guy doesnt have an SnS you still offer good advice 👍
Enjoyed the video and recipe. Keep them coming! Great looking results. I sure am enjoying using my Slow 'n Sear!
Does the 11 1/2 hours count the 2 in the cooler? Or is it all on the grill? Thanks and great video!
Great vid gents! I like that these videos are starting to show more of your personalities. Can't wait for your super secret chicken thigh vid.
Thanks Josh. Coming soon!
Thanks for the tips👌💪
Greating from belgium 👍
Ps: how can you keep a regular temperature with These bbq?
I have this problem...
(i have the same bbq as you , Weber Master Touch or somethings...)
Thanks for watching! for temp control make minor adjustments to avoid big fluctuations :)
Great video guys. Could you elaborate a. bit on the differences between powering through the stall and wrapping to overcome the stall? I would assume it gives the bark more time and heat to set. Also: after wrapping, you never took it out again, correct? So no drying off on the grill what you see oftentimes? Your 11 hours were straight cooking time, excluding the 2hr rest, correct? Lastly: Those beans were straight from the can?
Your vid is the only one I have seen that dry brines the night before (have watched many hours/many vids). Have been using this method for 2 years. Bland as heck if not salted overnight and no sauce needed. Thanks for a super informative video!! Will be smoking 4 9-10lb butts tomorrow on an 18" R2D2 to share with my family. Lost my Dad in May 2000 (he was 59) and was sorry to hear about your Dad's passing. Never miss an opportunity to tell the ones we love, "I love you". Hope you and your family are doing well.
Great video! My Slow n Sear cooked an amazing boneless rib roast this Easter! Need to order a second one with the Drip N Griddle Pan for my 2nd Kettle. Thanks for the recipe, gonna give it a whirl!
Awesome! Yes this recipe has been tried by several folks this past weekend and we heard things like, "best pork butt I ever made". Hope it works for you too!
After watching this video, I feel I understand and can successfully cook a pork butt. Thanks fellows!
You are now staring at me every time I need to look at the rub recipe!!!!!!!
best BBQ channel on youtube
Much appreciated Sir!
The videos you blokes make are BRILLIANT.
Thank you John! Not sure how we were able to manage BRILLIANT status, better lucky than good, as Justin knows well! LOL
lol. Thanks, John.
Learning a lot from these videos. I also enjoy the way you both work together in them
Thank you Steve. Much appreciated!
Good one - thanks - I like the beans and cookies ideas too - thanks guys 🇺🇸
Great video. How do you increase the temperature at the stall? Are you adding extra charcoal? Also, do you have a recipe for the beans?
You could add some charcoal if you're getting low at that time, but you'd increase the temp by opening up your vents. Bottom vent/vents will give you the most dramatic change, top is fine-tuning.
So when you hit the stall at what point did you wrap? Did you wrap right when you realize the temp has stopped moving? Or I guess another way to phrase the question is how far into the stall do you go before you wrap? That pork looked bombbbbb btw!
A few basic questions for you. Are you using a full chimney of charcoal? I know you start with 12 lit charcoals in the corner of the SNS and I can't tell from the video exactly how many you are using. I think you're using a full chimney (100 coals), but I'm detail oriented, so please bear with me. During the long cook, do you ever have to add more briquettes? If so, what's your best way of doing it? I did a dry run cooking one in the oven using your instructions and the results were awesome! Next time I will use my Weber! Thank you for all your help, you have helped me become a good BBQ'er and I want to get even better.
Standard lighting procedures apply, so yes start with 12 and we used a full chimney of charcoal. When your charcoal starts running low simply slide the remaining coals to one side, clear ash, and add unlit charcoal. And glad to help!
Thanks for the info. I suffer from IICS (inexperienced insecure cook syndrome) and like the details. You make my life much easier! I went to sleep last night thinking about "hot and fast" Brisket along with Pork Shoulder and Ribs. I was thinking that getting any of these three up to 175 degrees using hot and fast, then wrapping and cooking until 203 degrees at lower temps might be almost as good as the "low and slow" method. I don't want to compete in contests, just eat great BBQ. After 5 hours of cooking, I'm hungry! What are your thoughts?
Thank you for your help!
P.S. I apologize for being a pest with all my lame questions......
William Eldridge King hot and fast can be great. T-Roy Cooks just did a hot and fast brisket you should check out!
I checked it out last night, it was good but it raised some questions that I asked him on his UA-cam channel. I have not heard back from him as of yet. I've also watched Harry Soo's Hot and Fast video and they're (T-Roy and Harry) so experienced that they leave out minor details that novices like me want to know. Here's my last question and I promise I won't bug you anymore. Since I don't want to cook for 12 hours, do you think that hot and fast works for Pork Shoulder and Ribs too? Will they taste almost the same? I just want your professional opinion. Thank you again for your help.
P.S. I can cook all the others (chicken, steak, wings, brats etc) real well. Pork Shoulder and Brisket on the grill are my last two mountains to conquer. I can cook them both in the oven no problem (basically set it and forget it) and they taste great, but the grill is more fun. Remember, the Adrenaline BBQ instructional videos were my teacher and they taught me well!
@@williameldridgeking8862
We've been experimenting with hot and fast butts and ribs lately. They turn out nice, but different. Sounds like it's time for you to get out of the nest and give your new wings a try! ;)
Hey Dave! It's all about learning and getting an education in Que…. and You are doing that for us all. \m/
Thanks "Mr." HMB! Liked the hanging chicken you did the other day. Nothing like cookin with logs.
So good
superb guys thanks for the beta ... was having real issues ... looking forward to the 11-12 bbq
Making my first butt tomorrow. What kind of smoke did you guys use? I'm thinking hickory or oak or a combo of both.
Great video. Love what you did with the beans beneath the pork. Gotta try it.
Thanks Kevin!
I just did my second butt with the SnS. First time was a pain because I could not keep the temperature down. I added a ring of Lava Rock gasket to the top and problem solved. The SnS performed perfectly...great product.
Don’t you think you could’ve achieved the same results using the lava rock alone? Seems like just placing the charcoal directly on the kettle is sufficient since the kettle is designed to function properly without a stainless steel basket.
fer prz Lava Rock is a brand of gasket that helps to keep the grill sealed to better control the temperature
Once pushed through the stall did you leave the temp at 275 or back it off to 225 again?
Cheers
that's the best looking pork shoulder I've ever seen, both pre and post cook. where did you get it? great video!!! keep me coming. lol
the marbling was unbelievable! just look at that money muscle!
Thanks LW! It really was exceptional. One of the best I've ever made, maybe even THE best. We even got approval from Mama Maniac!
Thanks for your time and information!!!
Guys, great video. When you brine for 2 days, what do you cover it with, foil or plastic or nothing?
Hey, if you have a favorite rub that has salt in it already, can you apply the rub a few days earyly as the "dry brine" and not re-rub before cooking? ie; instead of salting two days before, then adding no-salt rub.... use the full rub two days before?
Awesome video. Great explanation on the techniques and tips for a great pork butt. New subscriber here!
Great video guys, and that pork butt was a thing of beauty!
Thanks Rus yes we were really happy with how it turned out!
Do you bring the pit temp back to 225 after foil wrapping? You said to take it up to 275 to power through the stall but don’t say if you bring it back down after…
Nice job on the video....and the pork. I've got my Slow n Sear set up. I'll be trying Pork butt soon.
Thanks for watching!
For how many hours can/should I add chunks of wood for smoke. I heard no more than 2 hours but wanted to get your opinion. And also am I right that you wrap when you don’t want the exterior bark changing anymore?
I have to buy a slow and sear now.
Great video! I’m going to try it
You suggested a bone in pork butt, but it appeared to be boneless when you were shredding it when it was finished? Also when you dry brine in the refrigerator how do you cover it? Aluminum foil, plastic wrap, other? Great video. I look forward to trying this out,
It was bone in. If you watch the scene where we're pulling the meat you'll see the bone was off to the side. I'd cover in plastic myself but foil is OK too. and THANKS! Let us know how it works out for you.
Oddly enough I never considered putting my temp probes through the vent at the top. I always popped them through the side, under the lid. Maybe that's (another) reason why I have always had a little bit of difficulty with temperature control.
I'm considering trying some pork shoulder soon. Not sure about the oiling step but we'll see.
It shouldn't matter too much but if you are having trouble with temp control that's where I would start. Our new kettle has a probe port in the bowl so now we run our probes through that instead.
Can't wait till I save enough for a new kettle and a SnS. I'm excited beyond compare
Awesome! Be sure to join us here: facebook.com/groups/1885522028370703/
I cooked this tonight with a boneless Costco pork butt (18lbs total) - absolutely the best I’ve had. You didn’t even have to pull it. It just fell apart.
This video was excellent! Thanks for the information.
Thank you and thanks for watching!
Are you guys adding more charcoal mid cook or should the charcoal last all 11hrs?
Nice looking butt! excellent discussion on the stall - would you use the special rub if you did not dry brine it? Did you put any sauce on it or did you have just straight up? Great Video ABC!
Thanks Jason! I use that rub all the time on pork. I usually make a full batch and then split it in half. Half gets no salt and is used in combination with dry brining. Half gets about 3 TBS of salt and I use it when dry brining isn't possible or doesn't make sense (like on popcorn LOL.... seriously, it's guuuud on popcorn)
Oh and we had sauce but didn't use it. Really that meat just didn't need it.
I bet! Thanks!
Another option; especially if you are using the pork in a sandwich application, would be to have a hot bowl on saucepan of sauce at the ready, along with a small ladle. Pulled pork doesn't necessarily have to be drowned in sauce; it makes a pretty good condiment as well.
Agreed!
To get that long of a cook time, did you have to refill the SNS basket at any point or was it the original amount of fuel you started with? Eleven hours seems like a long time on one round of fuel.
great looking pulled pork
Thanks Lyle! Much appreciated.
Wow! So, I didn't read any comments, would you say that the dry brine leads to a more tender and juicy result result?(see what I did there 😝lol). I'm just curious because my pulled pork tends to lead to the dry side, and I've never brined it. Thanks for a great video guys!
There is NO DOUBT dry brining makes the meat juicer. This has been tested by Kenji, America's Test Kitchen, Meathead, Dr. Greg Blonder, and well me too! It works.
Another question ... is the temp probes through the top vent your normal method? I do notice that even with binder clips, it's tough to clamp down the top lid with probe wires between lid and kettle.
How do you get the smoke so clean? My experience of using hickory lumps and even apple chips have left my meat with an almost toxic flavour at the end. My Weber grill is new and I’ve only cooked on it five or six times - any idea what it could be?
Thanks for the great video. Did you ever add charcoal to cook 11.5 hours?
When you brined the Boston Butt did you cover it while it was in the refrigerator or did you leave it uncovered? Also how many wood chunks did you use when you started the cook & did you add any during the cook?
Cover it if you're worried about any bad fridge smells affecting the meat, otherwise you can leave it uncovered. This will dry it out a bit and help reduce the impact of the stall. We used three chunks of wood and did not add wood later in the cook. That's personal preference. Use less or more based on how much smoke flavor you're looking for!
SNS getting delivered today, attempting this same video Saturday and this will be my first smoke.
My question is when you increased temps to get past stall did you add more charcoal or adjust vents?
Also how do you feel using Texas crutch to get through the stall?
Thanks for the great products and vids.
I know the kettle can easily over smoke due to size. How much wood would you say you used on this shoulder? Thanks!
Just subbed. Great job guys. Looking forward to more vids
Thanks! Great video.How much did it weigh?
At what point do you decide to wrap it? A specific internal temp plus the bark quality?
im curious as well. I would assume both internal temp and bark quality are both mutual with each other? I know when I do brisket, I wrap based on how I like the bark.
Do you measure temp on the lid of the grill or using an external probe next to the meat (or elsewhere)?
Always use an external probe next to the meat as the lid thermometers on the Weber kettles are not in a location to be useful. Check out our new kettle if you get a chance. The thermometer is on the exhaust side. Makes a big difference.
you guys are awesome!
also where can I get my very own ABC t-shirt
Thanks!
No mention of the wood boys. Love me some pecan wood on pork. What did you use??? Looks great. Hope you didn't shred the money muscle???
We used Pecan. We're big fans as well!
Hey guys, recently I saw a post to a charcoal test in your Facebook Slow N Sear group between a variety of Kingsford charcoal and the new Weber briquettes. Now that I see this video, I can see that half of your charcoal (presumably Kingsford) is gone after 4 hours into the cook. Being from Germany I have few choices but to use the Weber briquettes. There are no Kingsford briquettes here.
So now that I see how your SnS works through its charcoal and now that I read the aforementioned charcoal test, I wonder if there has to be a different approach to using the much larger and more slowly burning Weber briquettes. I easily get 11-12+ h of Low N Slow on my Weber 22" with a Slow N Sear, but the heat doesn't seem to move along the SnS as it does with Kingsford briquettes. The Webers need longer to lighten up, seem to burn "less" (by the looks of it) which causes a longer time for use in a SnS, yes, but may cause other issues. For example, I can't lay out a couple of wood chunks across the SnS, but I have to focus on the front third, where the lit coals are, because there is no way the heat will move across even half the SnS in the time before wrapping a PP. I've had issues with bark forming on a brisket (and my digital thermometer works fine, as I cross referenced it with another one), maybe because I don't really get great smoke. It seems the wood is only "blackening" rather than burning and ashing up and smoke dying down , even though the wood should still set off smoke (even clean one). As soon as I lift the lid, the wood flares up and starts smoking again. I suspect that may be due to the Weber briquettes somehow burning differently. No I'm going to try different charcoal if I can get other quality charcoal with smaller, still high quality briquettes and I will maybe experiment with the amount of Weber Briquettes I'll use during a cook.
But that's me and I'm an amateur and you guys are the pros. So I'm wondering whether or not using different types of briquettes may be something you'd be interested in pursuing or maybe already know an answer to.
I'd love to hear from you!
J-A it actually sounds like you are doing a VERY good job of managing your fire and smoke production. One thing though, bark isn't just due to smoke. It's also due to cooking past the stall. You may just need to cook unwrapped for a longer amount of time. Are you on Facebook? You should join our group and start a discussion about this topic. facebook.com/groups/1885522028370703/?fref=nf
So you dry brine with salt let rest a day or 2 then add the oil and rub?
Yes salt penetrates the meat if given time. Herbs and oil don't. Salt is a mineral that dissolves in the meat's moisture. Herbs are large organic molecules that sit on the surface.
SnS Grills do I wrap it for that day or 2 or just cover it in a pan
@@Rowdt98 Typically, we wrap, but since the meat is only salted you don't have to worry about things like garlic stinking up the fridge, so it's really up to you!
your videos are excellent
Thanks! More on the way!
Is Justin playing the bongos? Haha!
We're rarely ever sure what Justin is doing. Thanks for watching!
So 11 hours total or 11 hours in the cooker, then 2 hours rest?
Awesome video. When you go to 275 to power through the stall, do you continue to cook at that temp until done or do you lowering back to 225 once it's come up in temp a bit?
NEVER lower temps while the meat is unwrapped. This could change the balance of humidity in the cooker and cause a second stall. If you wrap the meat you can lower the temp with no worries though.
Thanks for this. I am confused though because the recipe on your website seems to suggest the opposite:
“Power through” - once the stall is confirmed, leave the meat unwrapped and raise the grill temperature to 275 - 300 F. Open the top and bottom kettle vents to deliver more air to the coals and generate more fire. Once the internal temp begins to rise again, lower pit temp back down to the 225 - 250 F range for the remainder of the cook.
Alex Siciliano we used to give that advice until we learned it can drive a second stall. Now we tell folks not to lower temps unless meat is wrapped. Thanks for pointing that out. We need to make an update to that recipe!
Adrenaline Barbecue Company From what I remember hearing/reading, specifically the wrapping would have to be foil as you could
still have the stall occur with butcher paper?
Yes foil is better than butcher paper when your goal is to avoid the stall.
The pork butt looked great (I. Like. Big... Etc etc). What's your opinion on slow & low in a kettle as opposed to a kamado?
Did you let it cool down to 145 before putting into the cooler or did you put it in at 203?
I don't remember exactly what the temp was but it was closer to 203 than 145. Thanks for watching.
@@SnSGrills Cool thank you much for that!
Looks amazing. What are your thoughts on injecting?
We have nothing against it. Go for it!
I was surprised to see no mention of the Texas crutch. A very useful tool when you don’t have all day to smoke a butt.
There are many ways to cook a pork butt. This is our favorite.
Great video you two.......Love watching them. Just got my new Slow and Sear Plus and looking foward to getting some ashes in it....I must have missed it in the video, but what temp did you take the kettle up to during the stall and did you keep it at that temp until you wrapped it. Also what was the butt temp when you wrapped it...........Thanks
Thanks for watching! We added some comments in the description that anwer your questions. Thanks for asking!
99.8 degrees (it was really hot outside). Note to self: alcohol the thermometer.
turn them claws over.... like a bear !!
At 6:58 you show the fire; where did you get that charcoal pot? The pork looked really nice btw.
That's the Slow 'N Sear and it's much much more than just a charcoal holder. Find out more here: www.abcbarbecue.com
Noob question, do you wrap the butt after you apply salt? If so, with what i.e. plastic, foil, paper wrap?
Sure! We'd recommend plastic wrap.
Just curious since it wasn't addressed... Over the 11 hour cook how long did your charcoal last before you had to refill it?
We refilled at the 7.5 hour point just because we had the kettle open. We still had a few hours worth of coal left at that time. The Slow 'N Sear dramatically increases the efficiency of the Weber kettle.
I did a cook with the slow and sear and the pork butt and it turned out okay. The meat was defo not as tender and I’m confused as to why it turned out that way. In fact the highest temp I could reach during the cook was only like 180 F so it took almost 9 hours to cook it. Obviously I’m doing something wrong but I’m not sure what it is. Does anyone have any tips for a beginner smoker?
I actually laughed out loud, I cannot lie!!
lol, thanks!
Hey guys that looked amazing ,
One question, how do you control the temperature to be at 220 on a BBQ?
I though of buying a smoker that I can plug in and control the temperature so it's always at 220 for 10 or 12 hours
Air flow. The dampeners on your grill will control the air flow if you have it set properly try messing around with it next time
Mine looked nothing like that. It didn't shred I took it out at 195 degrees. And cut right into it. Would that really make a difference?
Do you think putting the roast in the cooler for 2 hours really makes it that much better?
Pork Butt doesn't benefit as much as Brisket but yes the cooler helps. You can skip it if you don't have time.
To me wrapping it in foil and then wrapping it in a towel and then putting it in the cooler makes the bark Ultra Soft. I like my bark crispy. Just MPO
Getting ready to use your recipe on Saturday just curious about brown and white sugar does that make it very sweet or is it not distinguishable
Sweetness should be the same. Brown sugar has molasses in it so you'll have more or less molasses in your rub depending on how much brown sugar you use.
Hello and I want to thank you for an amazing video. Quick question. WIth the example you gave, I was thinking about doing an injection along with it. Will this take away from the essence of tenderness or mess with the formula that you gave by any chance. it's a simple injection and I think it will add to the flavor. Thank you and God bless.
Pork butt has a lot of connective tissue which creates nooks and crannies making it hard to get the injection into the meat.
I would suggest you brine the roast(there are a lot of videos on this).Then using a paring knife cut small slits into the meat.Stuff diced garlic,jalapeno,onion,etc. into the slits and smoke as usual.
Hope this helps.
Well, mine didn't turn out as lovely s yours of course. My first pork shoulder was a 4lb bone in, just for starters. I done a 6 hour smoke on my slow n sear, I let it rest for one hour wrapped in foil. It had a good flavor but it wasn't fall off the bone. Please help me here, I'm not sure how much charcoal to put in the grill. The water last about 4 hours as it does in the videos. I don't have my thermometers yet, I'm getting there.
Great job! to get it to fall off that shoulder bone let it cook a bit longer until it's probe tender then let rest for 2 hours if you have time. Keep practicing and learning :)
Ordered my slow n sear today. If I can successfully make this on my Weber kettle I might just scrap my wsm purchase.
Can't wait to hear about your results! (as someone who has done this dozens of times, I'm sorta know the answer already. lol) Thanks for watching!
@@SnSGrills funny I’m back to watch again as I’m doing another pork butt with the slow and sear. The first was great and had some really good smoke flavor. I expect nothing less for the second. Also, with the slow and sear I’ve made some very good steaks. Make steaks for Father’s Day coming up.
So I'm still very VERY new to smoking. Im going to smoke pork this weekEnd and this will be first real long smoke. I have a Weber kettle like yourself but I don't have the slow and sear. I'm going to set up with a water pan and then my coals to one side (probably in the holder) I was planning on setting up my similar with a handful of hot ones one end and then fill the rest with unlit ones (fuel) my biggest question is the wood. A lot of people have said through a couple of chunks on then add another every 45mins-hour but you seem to just add 3 and leave it?
As I said total novice (from the uk so smoking isn't common) so any advice is great to get the best results
Nice pork butt. Very moist. Too much like my dad, I got's to have some sauce. lol Great job