Recipe Summary: - Score fat & season w/ rub or just salt & pepper - 3 to 4 hours in smoker at 250°F - After 3 to 4 hours spray with apple cider vinegar solution (avoid spraying fat) and continue to spray every 30 - 45 minutes until wrapping - Note: at this point Jeremy checked his internal temp which was around 156°F, the target temp before wrapping is around 170°F - After 6 hours in the smoker check internal temp, if your temp is close to 170°F and your finger sinks into fat when you poke it, then it is time to wrap - If not leave it on the smoker until desired temp is reached and fat is rendered - Wrap tightly in 2 layers of heavy duty aluminum foil and place the wrapped meat back on the smoker (still 250°F) or in oven (at 250°F) - About 2 hours after wrapping, check temp, the target temp is 203-204°F - Note: the internal temp and feel of the meat (i.e. probes like butter) are the most important indicators that your meat is done cooking - When meat is done cooking let it rest for at least 1 hour - Remove the bone and shred/pull apart pork as you want it to avoid drying it out - Enjoy your delicious meal! Thank you for these amazing videos Jeremy! You explain everything so well and the results are beyond amazing. Your videos are a joy to watch and they make me hungry every time!
I just put four butts on the smoker. It's the most I've ever cooked at once. The whole neighborhood is getting pulled pork tomorrow, and the best part is they don't even know it yet!! Who doesn't like getting delicious smoked pulled pork? Cooking for other people makes me happy!!
My cousin likes pork, but won’t eat pulled pork. For the simple reason he doesn’t like barbecue sauce. But then he won’t eat it plain because pulled pork without barbecue sauce to him is “stupid”. Cant win with him.
I just made this yesterday in my offset smoker,I used this video for a guide and altered a few things but it turned out phenomenal! I used the rub according to your recipe but used dark brown sugar instead of light brown sugar (great rub!!) but I altered the spray and used a spray bottle filled a quarter way with apple cider vinegar a quarter bottle of apple juice and half bottle of Michelob Ultra. I used a mix of apple juice and Michelob Ultra with drippings from the pork for the moisture tray and it coated the bottom and kept it moist. I used Applewood oak hickory cherry and a tiny bit of mesquite but used the Applewood significantly more and than the others and constantly throughout the whole smoke. Smoked it for 6 hours unwrapped, wrapped for 2 hours in aluminum foil and rested for a hour in an aluminum pan covered with a plastic lid in the microwave. When I pulled it, I literally removed the bone by barely gripping it with 2 fingertips and pulling it ever so gently. There was zero resistance and the bone was clean. It was so tender and juicy,when I tried to pick it up, it literally fell in half from its own weight and pulled itself apart (16 and 18 pound pork butts). I topped it off with blues hog championship blend bbq sauce and I don't have the words to describe how amazing it was! Will definitely be making this again soon the same exact way! This was my 2nd time making pulled pork and the family loved it!
I’ve never made a UA-cam comment before. But I felt compelled to comment, you’re definitely a master of your craft. Your videos are solid and well articulated for anyone wanting to learn. Keep it going!
Best teacher EVER!!!! I followed your directions but with my little timberline pellet smoker. I wish I could show you pictures of the end product. Turned out absolutely amazing!!! This is my best pulled pork ever. There’s so many opinions when it comes to smoking meat. Your opinion is the one I trust. Thank you!!!
Jeremy, I have to tell you that I watch alot of different BBQ vids on UA-cam to get the best tips and recipes for my at home cooks. Yours have been the most informative and honest that I've seen. You really break it down so that us amateurs can understand what you're teaching and I appreciate that. I've used your techniques for my brisket cooks (Beef Tallow 👍), and my pulled pork cooks. Needless to say, I'm the most popular dude in the neighborhood during summer holidays as I share my cooks with a couple neighbors and their kids. They supply the beer, and I supply the feast. Great trade off. Thanks again for the great vids!
I did a shoulder last week. 4 hours on the smoker and 6 in the oven,wrapped in foil, rested for 2 hours. It was literally falling apart. Everyone loved it, said it was better than a restaurant. We had pulled pork sandwiches for days and yesterday made a big pot of Brunswick stew. I’m ready to do another one.
Hi Jeremy, My name is Marnes, and I am South African , I really enjoy your videos and I appreciate how well educated you are and your understanding of how each cut of meat should be cooked. I am a big fan and my own journey is starting in 4 weeks' time. Cant wait and thank you for all the info. Time to shine Baby
OMG! So I finally got around to making this and my god was it delicious! I used the Picnic Shoulder instead of the Boston Butt, yet still came out delicious with bone just sliding cleanly out. I added the salt and then added a bit of pork rub seasoning as I have an electric smoker using wood chips. Thank you so much for the clear instructions and in-depth guide. Just as a guide to others in MY situation, I started with a 10lb bone-in pork shoulder and started at 3am. Had to heat the smoker, soak the wood chip and let the pork warm up a bit. By 4am I placed it in the smoker (i seasoned it the night before). By 8am it was up to 170 degrees at 250 smoker temperature. I then wrapped it in butcher paper (not aluminum foil) and placed it back in for another 7 hours, which got the internal temperature up to 200 degrees even. I was leaving at 5pm so I had to take it out at 4pm for it to rest an hour. It was the best pulled pork I had ever had. I had only sprayed it with apple cider vinegar once. There is absolutely nothing I would change and already looking forward to my next one! Thanks again!
One of your best videos: from production, to editing, to the fact that it was on a more typical back yard smoker. Thanks. Great job. Hope the relocation has gone well.
@@atlj007 I also would like to know the answer to that question. Total cook time for pork shoulder is typically around 10 to 12 hours. But that is all depending on the temperature you are smoking at and the weight/amount of meat you are cooking. 10 to 12 hours should be plenty when cooking at 275. If you are cooking it anything less than that count on the cooking process to be longer. You want to make sure the final internal temperature is above 200 before removing from grill. So I would suggest around the 8th or 9th hour of the cooking process to check the internal temp of the meat and then go from there.
First time I’ve watch Mad Science BBQ. I almost didn’t because it was like 16 min long and I was just looking for tips. But as I skipped, I realized the whole video was packed full of great points, so I started it over and watched every minute. Subscribed.
If you’re short on time just watch videos at 1.5 speed or when there’s no talking at 2 speed. You must focus more to not miss anything but if you’re short on time that’s what I do.
I just wanted to say that I followed every direction almost to a T (I used a different rub and finished it up in the oven like you advised), and it came out INCREDIBLE!! THANK YOU for this video, sir!!
@@brianmcclure6707 250 in the oven and for about 2hours and check every hour for that 204degree internal temp after that pull it out for the 1hour rest
Followed your instructions yesterday and / last night, pretty closely. I used an electric smoker with tray of water under the meat, and used freshly cut small pieces of Pecan, also modified a few of the spices. 260 in the smoker for 4-5 (about 4pm to 9Pm), sprayed once with apple cider vinegar 3 hours in. Rapped in aluminum allot, and put back on the smoker (no Smoke) at 200 degrees from 930pm to 6AM. Best I have ever done. Thank you for your expert advice.
First pork shoulder. Don’t have a reverse flow or Pecan so it’s electric smoker and Maple. It’s been 11 hrs just wrapped and in the oven. 17 hrs total it’s done and totally delicious. The bone came out clean as a whistle. Thanks for your video.
This video was SO HELPFUL! Used this to smoke meat for the first time and I'm addicted! The step by step process was so useful for a beginner. The meat came out so flavorful (:
Never thought about breaking off portions per serving. May try that. I know for a fact however, you don't want to refrigerate un-pulled or un-chopped pork as it will not come apart until the entire thing is reheated again (which of course is going to be much dryer than the first time it was cooked). I think catching the drippings in a pan is good to add back to the chop as needed.
I really appreciate the effort you put into educating people on how to smoke meats. This is something I’ve always been self conscious about but you’ve given me confidence to do low and slow and become pretty dang good at it. Thanks man.
Dude… I’m speechless. Ok maybe not speechless because I have to say this.. I smoked two butts on my smoker using this recipe and advice and it took 10 plus hours at 250 and I even had to bump it up near the end, but my God, the wait was worth it! This bbq was the best thing I’ve ever had. Thanks so much for the in depth knowledge on making this pork so amazing. New favorite! Everyone loved it! I’m hooked!
Love your videos brother. One thing I would say that would be super helpful is if you could maybe in the description give a list of key items and temperatures. As an amateur it’s super helpful. Anyhow, keep up the great work.
yo you're my new favorite youtuber bro. I'm starting up a food truck with smoked food elements and I can't stress how integral these videos have been to the structuring of my business. Thanks a bunch bro
I did this cook today. SO YUMMY! My nephew said it was the first time he ever had meat that was more tender than the bread it was on! After I flipped the meat out of the foil, it was upside down, wanted to flip it back over for a photo, and it just collapsed in my hands, amazing. TYSM for these videos, I am the local BBQ hero today :D
Just want to thank you for the great content and step by step lessons on BBQ. I've smoked at least 20 pork butts and never once thought of scoring the fat cap. It's really the fine details that can turn good BBQ into GREAT BBQ. Thank you again and keep the smoke rollin'!
16:18 That is just a beautiful thing.... I bought a Webber off of Facebook.... Now on my 5th smoked butt. I have used a gas grill... A pellet smoker... And a instant pot. By far the ones I have smoked on the Webber is the best. Maybe one day I will try the offset smoker.
14 hours in on a butt over hickory and about to rest it. That look you gave when you took a bite is why it's so worth tending to a fire for that long and doing it right. This video just made me happy because I can tell how much you love this art.
I have smoked a-couple dozen pork butts, I’m not using temp probes anymore after using your technique and rendering the fat cap. This is my go to method now and just salt pepper. I did one thing differently, When I wrapped mine and put in the foil pan I put the fat side down, it totally rendered the fat away, amazing!! That you for all you tips. It’s a game changer for me.
Dude, the production value in your videos has exploded! They look great! I noticed around Christmas they were a lot better. Props to whoever is making that happen.
13:04 that initial bite, always makes me smile!!!! Knowing that all that work you put into smoking that meat and you get to finally taste. It’s what makes it all worthwhile!!! That little smile you get is like “damn I’m good”
Totally agree. As tasty as some restaurant bbq is, when I take my first bite after smoking for hours, I can’t help but think I make the best cook. It’s just different when you put all the effort in yourself. Theres nothing better than that “damn I’m good” first bite
You brought my love of smokking and BBQ back. I just finished a shoulder Tuesday 8.5lbs. 225 deg /Started it at 930pm monday. Stalled at 530am started to rise at 815a done at 203deg at 12p. let it rest almost 3 hours wrapped in towels stuffed in a cooler.. Ran my erands it was still really warm and fell apart at 3pm almost gone by 530..
I love that after all these years of doing these videos, after the changes in location, the much larger cooker, the new thermometers and even the DDT sprayers and fancy leather apron, you're still getting down on your knee and blowing on the fire in an old country pit. Respeck.
Just smoked my first pork butt since watching your video. I can only say WOW! Came out great. The only thing I did different is I wrapped in butcher paper and not foil. Great video and greatly appreciated tips.
Such a great video. Just the classic perfect method for pulled pork. I have a tendency to pull mine off the smoker, and instead of wrapping it, I throw it in a cast iron that's been preheated. I throw about a cup of apple whiskey on top and burn it off real quick. Put the lid on top and let it sit in the oven like that until it's up to temperature. It's just a slightly cleaner method than the foil wrap, and I like that apple whiskey aftertaste.
You are a PHENOMENAL CHEF! You explain even the hardest of tasks to a point, where its so understandable to most. If someone can't do as you say, then they shouldn't be within 100yrds of an Offset Smoker. You're an outstanding individual Thank you for sharing your expertise with us all. 👍👍👍👍🏴🇬🇧
I am a newbie…..this video was extremely helpful. I have all my supplies ready and will start tomorrow morning with my first pork butt. Hopefully I will be successful.
Have 2 butts on the smoker now. Did one with Salt & pepper only and the other with a rub. Gonna see which one makes me smile more. I appreciate the tips you show and many of your other videos. Ive been smoking food for a while, but never hurts to learn new things. Just got a new smoker from Black Warrior Smokers back in January and been serving my town left n right. Thanks again, and keep it smoky.
I built some of the original drum style roaster/smokers. Mine has a few things that makes it special. 1st no water pan needed. 2nd all of the airflow is fixed so there is no adjustment ever needed. In the beginning I hung everything but then as more and more women bought the Little Drum Roaster (no longer available) I added a grate. You mentioned on several of your videos several things this little drum did well. It heated from high to low. First 30-1 hr it was over 300 but butts and brisket can take it. 2nd hour it would settle into the 250-275 range for another 4 hours. I cooked so many Boston Butts overnight and slept like a baby. I have learned a lot from you. I am building a small drum style smoker now and I can't wait to try a wrapped brisket.
What is the ideal rest time? Can you let them rest for 8 hours like a brisket? A video of managing multiple types of meats (ribs, brisket, pork butt) at the same time would be awesome. Thanks for the content!
I want to thank you for this. My daughter and son in law got me a pellet smoker for Christmas this past year and I have been hesitant to try an 8lb pork butt that I have in my freezer, but I knew that I had to do it at some time. Your process is absolutely nothing like I would have tried, so obviously I would have screwed it up. I would have wrapped it from the start (wrong). I would have cooked it at 200* (wrong). I would have added the rub after about 2 hours of (warming up the meat)...(wrong). I would have finished the cooking without having it wrapped at all (wrong). Again, I have never smoked anything other than deer jerky in my life. I am so happy that I watched your video and I will be doing this tomorrow. I will come back and update you on just how well, or not well, things went. I also love the fact that you are a NC chef, because I am in Rocky Mount, so that NC way of cooking is important to me. God bless you sir.
Great video! Thanks for the tips! I never thought about avoiding the fat when spraying. I like to save those bones in the freezer and toss it in when making a chicken or turkey stock. You can also save beef bones, mix the two types together and make great pho broth. Don't throw those away!
Another excellent video. Thanks! I always use a Carolina sauce on pork butt, but I go back-and-forth between NC ketchup/vinegar and SC mustard/vinegar sauce. The tang from the vinegar is key to Carolina sauce. Also like the switch to Delta Blues fingerpicking. Keep up the good work!
I wanted to share something I figured out with the seasoning a Boston butt. You know it’s hard to penetrate the deeper parts with flavor. I honestly feel like injecting them helps but not enough. I have some friends who will shred them and then dust it with seasoning. I thought it was okay but either didn’t get any seasoning, clumps, or to much. Anyway here is what I started doing. After I shred it I get about 1/2 to 3/4 cup of hot water and add my seasoning to that. I let it all dissolve. A pretty heavy solution. I then pour it over the shredded pork and mix it all up. Basically add to taste. It helped so much it was crazy. It doesn’t over power it and gives it a great balance. It’s even better heated back up. Anyway just wanted to share that with you.
I've been following you for a long time from the UK, and it's so cool to see how much your videos have improved recently! Not that they were bad before, but you can just tell a lot of effort is going into the production, camerawork, lighting etc. Good to see!
I followed this recipe to the T for a Super Bowl Party. A neighbor who is a Michelin Star Chef at the Justin Winery in Paso Robles, CA came up to me and said she loved the sauce and especially the slaw. She said it was the perfect combination and refreshing to not have a typical mayo slaw. I gave you the credit for my pulled pork sliders.
Made my first smoked pork butt a couple weeks ago and followed your advice concerning just using salt and pepper. My wife and kids loved it. I can't wait to try another one this weekend and mix it up with a different rub. Thanks for the inspiration.
Even though I knew it was probably okay to wrap and put in the oven to finish, I always felt like I was doing something wrong until you said it’s okay to do that. I feel so validated. Lol
@@bonjobeatz9734 I do, I set the oven to whatever temp I was smoking it at, and try to minimize the time out of the heat as much as possible. I have gotten excellent results every time
great video, good information. I noticed it seemed a little cold outside. Wish I had room for a smoker similar to yours. I tell folks an electric smoker is just an oven that you use to get that smokey bark! The smile in your eyes when you sampled that first piece said it all!
Phenomenal, followed each step to a T - got done much faster than expected. Wrapped for five hours. First time doing just Salt and Pepper, I’m a fan. I also made the sliders with the recommended tangy Cole slaw recipe. Thanks!
Jeremy, You took the fear out of the common person attempting this. Just did 2 of them with the salt and pepper rub. OMG.......Im forever changed! Just bought a shirt that says "Id smoke that"
Jeremy, I sincerely appreciate this thorough walkthrough. I’ve done this recipe 4 times now and it has turned out incredible every time. Your videos are delightful to watch and super informative! I wanted to let other viewers know: all 4 times I’ve done this cook, it’s been with *boneless* pork shoulders- the two-pack from Costco. They’ve turned out fantastic despite that. I’m using a Masterbuilt 800 Gravity smoker, which helps me maintain temp very conveniently. So, I just wanted to encourage others to go for it even if it’s not a bone-in pork butt! This pulled pork recipe is one of my favorite ones so far and keeps the family fed all week. Thanks again Jeremy for your hard work putting these videos together. We all benefit from them! Take care and God bless you, buddy.
Love your videos, I have learned a lot from watching you and completely changed my BBQ game. Hands down you have one of the top Bbq channels on UA-cam, keep doing what you are doing. Thank you
I'm doing my first pork butt tomorrow along with a small chicken. Been busy with a bath remodel, along with 100%ing the adjacent laundry space, and haven't been able to do smokes lately, but I can't wait! Thanks for the video!
I have a drum smoker and trying this method as I type this. Hope it’s as good as yours turned out. Thanks again for the super informative BBQ videos!🤘🏻
Good timing, I'm doing pork butt on Monday. I will say there is a huge difference in pork quality but it's more breed dependent and heritage breeds are usually 3x more expensive than what you get at Costco. I would love to see a video or two on your catering company and how you got that going.
@@00ironcross I have Avocado and Red Oak, I wanted peach but had to switch suppliers. I might try to leave the oak out for a better smoke profile, but the avocado wood likes to burn hotter and doesn't leave much coal, it's better for hot and fast.
@@00ironcross super common in Southern and Central California. It's used for pizza pretty often, but not the best for low and slow because while it is technically a hardwood, it's the softest of hardwoods. While Oak burns at 250-275 in my offset Avocado likes to be around 325-350. Smoke flavor is mild, a little sweet, I'd describe it as smooth. I've only had it for about 2 weeks, so far I like it for chicken and have a feeling it would be good with tri tip, it didn't add much to the brisket I cooked with it.
Been smoking meat for 2 years now and this is the video that got me started. My wife still loves this recipe! Already become the “smoker” of the family and even now my coworkers want me to grill for them. Hoping to start my own catering business someday!
Fantastic presentation and delivery in these videos. You always add a great deal of nuance and detail around the process that I don't see in other channels.
I tried these tips and tricks today on my pit boss table top pellet grill although it took almost 12 hours, it came out very good. I will be trying this again and tweek couple of things. Thank you for sharing your knowledge and your expertise. It helped tremendously.
I would be very interested to see how you manage a variety of foods for a party on one smoker from start to finish. Let’s say 2 briskets, 2 pork butts, a bunch of chicken leg quarters or thighs and some sausage. This would make a very interesting video and I think help all of us rookies with time management, temperature management and food locations in the pit itself. You probably have the most understandable and information packed videos on UA-cam. Thanks for all your effort.
While watching this video I decided to share it with my cousin and told him the same thing about how he explains things very well without being condescending at all and so us amateurs can follow easily.
That's a lot to cook on one smoker and hard to answer without specifics on how big are each of the briskets and butts, how big of a smoker are you talking about, does the smoker have a internal shelf? IMO, get yourself two. I have a Rec Tec 700 and a BGE just for these types of scenarios.
I think I have watched this video like 4 times since you put it up...it is exceptionally well made - even compared to your other great videos! Excellent work!
I followed these instructions for cooking Pork Butt and Harry Soo’s directions for setting up my Weber Smokey Mountain and my pork came out amazing. Thank you!
Gotta jump in, when he says, "it's hard to mess up." Well I _did_ mess up my first pork butt (for pulled pork). But he's also absolutely correct. What I messed up was I didn't cook it long enough; and even then, I didn't "really" mess it up, it just wasn't pull apart tender (it was still delicious--just not ideal for pulled pork). So my advice, if it's your first butt, err on the side of overcooking (of course assuming you're planning on pulled pork sammiches). If you're certain it's done, it's probably done, but if you're "on the fence", keep going.
@@igogun only thing i wrap is brisket and that's only after i have the bark i want, whatever temperature that might be.... pork shoulder is better unwrapped imho as are ribs.
@@pkt976 Temperature is a good indicator but by itself, doesn't mean it's done. Several things can go wrong: 1) could just flat out be that piece of meat needs to go past 200 (although it's probably more likely that it should be lower than 200 rather than higher), 2) could be probing incorrectly (maybe your probe isn't in far enough or you hit a pocket of fat), and 3) could be a malfunctioning probe. What actually tells you it's done is poking it and it takes experience to know exactly what that should feel like.
@@thomaswilson4441 just season, cook at about 250 until fat renders around 170 spritzing with 50/50 apple juice/apple cider vinegar mix every half hour. Wrap with foil and cook until 200 and then let it rest in a cooler for about two hours.
I just want to say I used this technique to the T minus having an offset smoker and just produced some the best pulled pork I’ve ever had. And I can’t believe im the one that made it. I can’t wait till I have the money to invest in an offset smoker. I used one off those char king charcoal grills and followed every step that I could and got fantastic results.
I always learn something new...I’ve always sprayed everything, I’ll try not spraying the fat next cook! Thanks! I usually finish in the oven, great tips!
Basically all the videos I watched and from my initial experience, temp: 250-275F, time: 40 minutes-1 hour a pound. I have a Komado Joe. And it’s usually 45-50 minutes a pound for me.
I was wrapping and a competition guy taught me to "pan" and cover at 160-170. Sooo much cleaner! The bark isn't as good, but the moisture is better. Works great for volume and clean up.
Perfect timing. I just built me an offset over the last month down here in Cape Town South Africa, this will be going in Sunday morning. Much thanks J, great channel.
Love your videos. You cook the butt nearly exactly how I do. I add Chris Lilly's injection recipe for internal flavor and juiciness but the rest is the same. Uncovered until good bark and in the stall and then covered until a probe goes in multiple locations like it's room temp. butter. I agree with the need to rest, too. I experimented for years and found this method to be consistently great so I use it every time.
This is what I needed. I got my first smoker recently and smoked two butts, following the recipes to a T (not yours). Tasted fine but the texture wasn't right and they wouldn't shred, ended up being more chunky-pork than pulled-pork. I really appreciate you explaining a lot of the WHY and what to look for beyond simple thermometer readings. With your tips here I think my 3rd outing is going to be the charm, thanks!
Made a smoked pork butt yesterday following your method in the video. It was amazing! Thanks for the great tips they were very helpful. Keep up the great videos!
So my Dad is 84 and my mom is 70 they have ate a lot of pork in their life. I made a roast using this recipe and they said without a doubt this was the best one they have ever had! I even had to be a bit arrogant and agree! I could only wait 3 weeks before I'm going to make it again. Thank you!
My first brisket came out almost perfect for meals I was putting together. Was a hit. Doing pork shoulder as we watch and refer back, thx for the effort and help
Strongly agree with the hawaiian, slaw and Carolina gold sauce. Good mustard sauce just hits different with pulled pork. As a lover of Carolina mustard sauce, I think Henry’s smokehouse in Greenville, SC has the best. Tangy, spicy, it’s killer.
Always remember this. Out of 100 people who say " l know". 30% stop listening and forget. 20% are belittled I don't care what you say. 2% truly want you to succeed. 8% are a holes who Do not give a crap. An the rest are idiots. That's why you need to pick your knowledge. Closer than your friends.
I've been a Qstoves+ user for quite some time and recently made the switch to Asmoke. The difference has been night and day! The Asmoke Essential is portable, lightweight and the battery-powered design works perfectly for my camping and tailgating trips. The temperature control is precise, allowing me to cook my food to perfection consistently. The ability to monitor and adjust the temperature remotely is another game changer. The wood pellets give an amazing flavor to the food that I just couldn't get with Qstoves. Plus, it's environmentally friendly, which I really appreciate. The Asmoke Essential has truly changed the way I approach outdoor cooking. #Asmoke
I think my favorite part is messing with the fire. I’ve used offset smokers and I’ve built pits that were the perfect direct heat cookers. We figured out that if you get about 3 feet of vertical space between the hot coals and the meat, you damn near can’t screw up. This method is in my opinion better for ribs because it allows you to get a thin crust on them. I recently bought a Kamado cooker, and I did a butt on it. It turned out great.
I started watching your videos recently, and I have been catching up on your older videos. I noticed some differences between this and your older smoked butt video. For the wrapped portion of the cook, do you still maintain the original 250° F temperature? Secondly, any reasoning for sticking with foil for the wrap vs. butcher paper?
I was wondering this same thing. He even did a video saying he liked butcher paper better (on brisket). But from what I've gathered pork butt and brisket share a lot of similar techniques...
I used to run a bbq trailer and would have entire cook days in our small town and sell the next day in the bigger surrounding towns, but would ALWAYS save a butt and give it to someone in my little town as a surprise. It was the best seeing the look on someone’s face when delivering fresh, wrapped bbq.
Mr Harris.. Thank you soo much for your service !! You enjoy when you get a chance !!! I have 2 boys in the Marines... And every chance when they come home I pull out all the stops and try to cook for them the Shiznit !!!
Recipe Summary:
- Score fat & season w/ rub or just salt & pepper
- 3 to 4 hours in smoker at 250°F
- After 3 to 4 hours spray with apple cider vinegar solution (avoid spraying fat) and continue to spray every 30 - 45 minutes until wrapping
- Note: at this point Jeremy checked his internal temp which was around 156°F, the target temp before wrapping is around 170°F
- After 6 hours in the smoker check internal temp, if your temp is close to 170°F and your finger sinks into fat when you poke it, then it is time to wrap
- If not leave it on the smoker until desired temp is reached and fat is rendered
- Wrap tightly in 2 layers of heavy duty aluminum foil and place the wrapped meat back on the smoker (still 250°F) or in oven (at 250°F)
- About 2 hours after wrapping, check temp, the target temp is 203-204°F
- Note: the internal temp and feel of the meat (i.e. probes like butter) are the most important indicators that your meat is done cooking
- When meat is done cooking let it rest for at least 1 hour
- Remove the bone and shred/pull apart pork as you want it to avoid drying it out
- Enjoy your delicious meal!
Thank you for these amazing videos Jeremy! You explain everything so well and the results are beyond amazing. Your videos are a joy to watch and they make me hungry every time!
Thank you!
@@anthonyvilla5068 no problem :)
Thank you .
You the goat for this!
Thank you very helpful
I just put four butts on the smoker. It's the most I've ever cooked at once. The whole neighborhood is getting pulled pork tomorrow, and the best part is they don't even know it yet!! Who doesn't like getting delicious smoked pulled pork? Cooking for other people makes me happy!!
Me too!! I don't know why. Serving a hot plate of something delicious to any person or creature that's hungry makes me feel good.
I wish I had good neighbors 😕
My dad has good neighbors. Maybe I can cook for them
Youre a saint! Definitely love cooking for others. Makes me so happy
My cousin likes pork, but won’t eat pulled pork. For the simple reason he doesn’t like barbecue sauce. But then he won’t eat it plain because pulled pork without barbecue sauce to him is “stupid”. Cant win with him.
I cook for the neighbors all the time
I just made this yesterday in my offset smoker,I used this video for a guide and altered a few things but it turned out phenomenal! I used the rub according to your recipe but used dark brown sugar instead of light brown sugar
(great rub!!) but I altered the spray and used a spray bottle filled a quarter way with apple cider vinegar a quarter bottle of apple juice and half bottle of Michelob Ultra. I used a mix of apple juice and Michelob Ultra with drippings from the pork for the moisture tray and it coated the bottom and kept it moist. I used Applewood oak hickory cherry and a tiny bit of mesquite but used the Applewood significantly more and than the others and constantly throughout the whole smoke. Smoked it for 6 hours unwrapped, wrapped for 2 hours in aluminum foil and rested for a hour in an aluminum pan covered with a plastic lid in the microwave. When I pulled it, I literally removed the bone by barely gripping it with 2 fingertips and pulling it ever so gently. There was zero resistance and the bone was clean. It was so tender and juicy,when I tried to pick it up, it literally fell in half from its own weight and pulled itself apart (16 and 18 pound pork butts). I topped it off with blues hog championship blend bbq sauce and I don't have the words to describe how amazing it was! Will definitely be making this again soon the same exact way! This was my 2nd time making pulled pork and the family loved it!
I’ve been watching you for like the last 4-5 years or so you’ve helped me become my own pit master and I’m getting ready to open up
My own bbq truck !
Good luck
Good luck!!
Good Luck. Where is your truck gonna be?
YOU GOT THISSS !!!!!!!!!!! Praying or your success. Ima fatty. Drop your info we can support
That’s Freeking awesome dude! Where your truck going to be out of?
I’ve never made a UA-cam comment before. But I felt compelled to comment, you’re definitely a master of your craft. Your videos are solid and well articulated for anyone wanting to learn. Keep it going!
Liar u got 3 comments on his other vids
Best teacher EVER!!!! I followed your directions but with my little timberline pellet smoker. I wish I could show you pictures of the end product. Turned out absolutely amazing!!! This is my best pulled pork ever. There’s so many opinions when it comes to smoking meat. Your opinion is the one I trust. Thank you!!!
Him and chuds bbq are the only two I watch
Jeremy, I have to tell you that I watch alot of different BBQ vids on UA-cam to get the best tips and recipes for my at home cooks. Yours have been the most informative and honest that I've seen. You really break it down so that us amateurs can understand what you're teaching and I appreciate that. I've used your techniques for my brisket cooks (Beef Tallow 👍), and my pulled pork cooks. Needless to say, I'm the most popular dude in the neighborhood during summer holidays as I share my cooks with a couple neighbors and their kids. They supply the beer, and I supply the feast. Great trade off. Thanks again for the great vids!
I did a shoulder last week. 4 hours on the smoker and 6 in the oven,wrapped in foil, rested for 2 hours. It was literally falling apart. Everyone loved it, said it was better than a restaurant. We had pulled pork sandwiches for days and yesterday made a big pot of Brunswick stew. I’m ready to do another one.
How many lbs was your pork butt?
Addicting as hell 😂
Hi Jeremy, My name is Marnes, and I am South African , I really enjoy your videos and I appreciate how well educated you are and your understanding of how each cut of meat should be cooked. I am a big fan and my own journey is starting in 4 weeks' time. Cant wait and thank you for all the info. Time to shine Baby
OMG! So I finally got around to making this and my god was it delicious! I used the Picnic Shoulder instead of the Boston Butt, yet still came out delicious with bone just sliding cleanly out. I added the salt and then added a bit of pork rub seasoning as I have an electric smoker using wood chips. Thank you so much for the clear instructions and in-depth guide. Just as a guide to others in MY situation, I started with a 10lb bone-in pork shoulder and started at 3am. Had to heat the smoker, soak the wood chip and let the pork warm up a bit. By 4am I placed it in the smoker (i seasoned it the night before). By 8am it was up to 170 degrees at 250 smoker temperature. I then wrapped it in butcher paper (not aluminum foil) and placed it back in for another 7 hours, which got the internal temperature up to 200 degrees even. I was leaving at 5pm so I had to take it out at 4pm for it to rest an hour. It was the best pulled pork I had ever had. I had only sprayed it with apple cider vinegar once. There is absolutely nothing I would change and already looking forward to my next one! Thanks again!
One of your best videos: from production, to editing, to the fact that it was on a more typical back yard smoker. Thanks. Great job. Hope the relocation has gone well.
Thanks! Relocation has been great!
Totally agree, very very professional production. Videography is spot on!
@@MadScientistBBQ Can you share with me the time from wrapped to 204 butter?
@@atlj007 I also would like to know the answer to that question. Total cook time for pork shoulder is typically around 10 to 12 hours. But that is all depending on the temperature you are smoking at and the weight/amount of meat you are cooking. 10 to 12 hours should be plenty when cooking at 275. If you are cooking it anything less than that count on the cooking process to be longer. You want to make sure the final internal temperature is above 200 before removing from grill. So I would suggest around the 8th or 9th hour of the cooking process to check the internal temp of the meat and then go from there.
First time I’ve watch Mad Science BBQ. I almost didn’t because it was like 16 min long and I was just looking for tips. But as I skipped, I realized the whole video was packed full of great points, so I started it over and watched every minute. Subscribed.
If you’re short on time just watch videos at 1.5 speed or when there’s no talking at 2 speed. You must focus more to not miss anything but if you’re short on time that’s what I do.
I just wanted to say that I followed every direction almost to a T (I used a different rub and finished it up in the oven like you advised), and it came out INCREDIBLE!! THANK YOU for this video, sir!!
What temp did you put in the oven? And about how long? I’m looking to do mine Monday for the Cowboys game
@@brianmcclure6707 250 in the oven and for about 2hours and check every hour for that 204degree internal temp after that pull it out for the 1hour rest
How did you follow to a T he doesn’t explain the total hours and temps. I really want to make this 😔
@@claricetheconnect1098 He does explain the temps, though. The time to reach those temps may vary from person to person.
I meant to ask what smoker are you using, the Franklin? Old smokey
Just used this method and I couldnt be any happier with the results. It tasted better than just about any other pulled pork I’ve ever had. Thank you.
Followed your instructions yesterday and / last night, pretty closely. I used an electric smoker with tray of water under the meat, and used freshly cut small pieces of Pecan, also modified a few of the spices. 260 in the smoker for 4-5 (about 4pm to 9Pm), sprayed once with apple cider vinegar 3 hours in. Rapped in aluminum allot, and put back on the smoker (no Smoke) at 200 degrees from 930pm to 6AM. Best I have ever done. Thank you for your expert advice.
You're the man! I cooked for over 50 ppl for the first time, everyone said it was the best pulled pork they've ever had, thanks to you. Thanks Jeremy!
How long did it take you to smoke it all?
First pork shoulder. Don’t have a reverse flow or Pecan so it’s electric smoker and Maple. It’s been 11 hrs just wrapped and in the oven. 17 hrs total it’s done and totally delicious. The bone came out clean as a whistle. Thanks for your video.
This video was SO HELPFUL! Used this to smoke meat for the first time and I'm addicted! The step by step process was so useful for a beginner. The meat came out so flavorful (:
Never thought about breaking off portions per serving. May try that. I know for a fact however, you don't want to refrigerate un-pulled or un-chopped pork as it will not come apart until the entire thing is reheated again (which of course is going to be much dryer than the first time it was cooked). I think catching the drippings in a pan is good to add back to the chop as needed.
I really appreciate the effort you put into educating people on how to smoke meats. This is something I’ve always been self conscious about but you’ve given me confidence to do low and slow and become pretty dang good at it. Thanks man.
Dude… I’m speechless. Ok maybe not speechless because I have to say this.. I smoked two butts on my smoker using this recipe and advice and it took 10 plus hours at 250 and I even had to bump it up near the end, but my God, the wait was worth it! This bbq was the best thing I’ve ever had. Thanks so much for the in depth knowledge on making this pork so amazing. New favorite! Everyone loved it! I’m hooked!
Best part about making pulled pork is when you are pulling it apart and get to sample the pieces with all the the bark b4 everyone else gets to it!
Agreed!
Chef's privilege!
100% the best part!!!
snitching is the best part of cooking.
My wife refuses to eat any of that. She calls it burnt charcoal.
Love your videos brother. One thing I would say that would be super helpful is if you could maybe in the description give a list of key items and temperatures. As an amateur it’s super helpful. Anyhow, keep up the great work.
yo you're my new favorite youtuber bro. I'm starting up a food truck with smoked food elements and I can't stress how integral these videos have been to the structuring of my business. Thanks a bunch bro
I did this cook today. SO YUMMY! My nephew said it was the first time he ever had meat that was more tender than the bread it was on! After I flipped the meat out of the foil, it was upside down, wanted to flip it back over for a photo, and it just collapsed in my hands, amazing. TYSM for these videos, I am the local BBQ hero today :D
What grill temp?
@@luannparks2467 275ish at the grate (stick burner) and it was AMAZING
Just want to thank you for the great content and step by step lessons on BBQ. I've smoked at least 20 pork butts and never once thought of scoring the fat cap. It's really the fine details that can turn good BBQ into GREAT BBQ. Thank you again and keep the smoke rollin'!
16:18 That is just a beautiful thing.... I bought a Webber off of Facebook.... Now on my 5th smoked butt. I have used a gas grill... A pellet smoker... And a instant pot. By far the ones I have smoked on the Webber is the best. Maybe one day I will try the offset smoker.
My first Boston butt has been smoking since this morning. This is the video I’m using to guide me. So far it looks great.
14 hours in on a butt over hickory and about to rest it. That look you gave when you took a bite is why it's so worth tending to a fire for that long and doing it right. This video just made me happy because I can tell how much you love this art.
I have smoked a-couple dozen pork butts, I’m not using temp probes anymore after using your technique and rendering the fat cap. This is my go to method now and just salt pepper. I did one thing differently, When I wrapped mine and put in the foil pan I put the fat side down, it totally rendered the fat away, amazing!! That you for all you tips. It’s a game changer for me.
Dude, the production value in your videos has exploded! They look great! I noticed around Christmas they were a lot better. Props to whoever is making that happen.
Indeed. He's got great production value. I love how crisp and clear the audio is as well.
13:04 that initial bite, always makes me smile!!!! Knowing that all that work you put into smoking that meat and you get to finally taste. It’s what makes it all worthwhile!!! That little smile you get is like “damn I’m good”
Totally agree. As tasty as some restaurant bbq is, when I take my first bite after smoking for hours, I can’t help but think I make the best cook. It’s just different when you put all the effort in yourself. Theres nothing better than that “damn I’m good” first bite
So mad can I get this same result tenderness,color from a pitboss smoker?
You brought my love of smokking and BBQ back.
I just finished a shoulder Tuesday 8.5lbs. 225 deg /Started it at 930pm monday. Stalled at 530am started to rise at 815a done at 203deg at 12p. let it rest almost 3 hours wrapped in towels stuffed in a cooler.. Ran my erands it was still really warm and fell apart at 3pm almost gone by 530..
I love that after all these years of doing these videos, after the changes in location, the much larger cooker, the new thermometers and even the DDT sprayers and fancy leather apron, you're still getting down on your knee and blowing on the fire in an old country pit. Respeck.
Just smoked my first pork butt since watching your video. I can only say WOW! Came out great. The only thing I did different is I wrapped in butcher paper and not foil. Great video and greatly appreciated tips.
We used butcher paper to wrap ribs and it was fine, now a Pork Butt is next!
Such a great video. Just the classic perfect method for pulled pork. I have a tendency to pull mine off the smoker, and instead of wrapping it, I throw it in a cast iron that's been preheated. I throw about a cup of apple whiskey on top and burn it off real quick. Put the lid on top and let it sit in the oven like that until it's up to temperature. It's just a slightly cleaner method than the foil wrap, and I like that apple whiskey aftertaste.
You are a PHENOMENAL CHEF!
You explain even the hardest of tasks to a point, where its so understandable to most.
If someone can't do as you say, then they shouldn't be within 100yrds of an Offset Smoker.
You're an outstanding individual
Thank you for sharing your expertise with us all.
👍👍👍👍🏴🇬🇧
I am a newbie…..this video was extremely helpful. I have all my supplies ready and will start tomorrow morning with my first pork butt. Hopefully I will be successful.
Have 2 butts on the smoker now. Did one with Salt & pepper only and the other with a rub. Gonna see which one makes me smile more. I appreciate the tips you show and many of your other videos. Ive been smoking food for a while, but never hurts to learn new things. Just got a new smoker from Black Warrior Smokers back in January and been serving my town left n right. Thanks again, and keep it smoky.
Wow man, the quality of this video is nice. I been watching you for a while and this might be your best video
Thanks! We have been working at it recently
@@محمدمحمد-ج7ذ5خ gtfo of here
I agree the videos are food network quality!
@@donaltemus3565 dude, food network is horseshit compared to this
@@squirreltastic-k5v lol. Your right he’s definitely on his game with these new videos. He must have basically a production team now a days
Finally someone goes in depth on how it's done. Pork buttes are simple but thanks for actually highlighting the details.
Busch Hawg Pick any of his videos and you will come out with some very useful information!
Thanks!
I built some of the original drum style roaster/smokers. Mine has a few things that makes it special. 1st no water pan needed. 2nd all of the airflow is fixed so there is no adjustment ever needed. In the beginning I hung everything but then as more and more women bought the Little Drum Roaster (no longer available) I added a grate. You mentioned on several of your videos several things this little drum did well. It heated from high to low. First 30-1 hr it was over 300 but butts and brisket can take it. 2nd hour it would settle into the 250-275 range for another 4 hours. I cooked so many Boston Butts overnight and slept like a baby. I have learned a lot from you. I am building a small drum style smoker now and I can't wait to try a wrapped brisket.
What an incredible video. I followed it to the T and ended up with one of the best BBQs I'd ever done. Simply awesome - our family loved the results!
What is the ideal rest time? Can you let them rest for 8 hours like a brisket? A video of managing multiple types of meats (ribs, brisket, pork butt) at the same time would be awesome. Thanks for the content!
I want to thank you for this. My daughter and son in law got me a pellet smoker for Christmas this past year and I have been hesitant to try an 8lb pork butt that I have in my freezer, but I knew that I had to do it at some time. Your process is absolutely nothing like I would have tried, so obviously I would have screwed it up. I would have wrapped it from the start (wrong). I would have cooked it at 200* (wrong). I would have added the rub after about 2 hours of (warming up the meat)...(wrong). I would have finished the cooking without having it wrapped at all (wrong). Again, I have never smoked anything other than deer jerky in my life. I am so happy that I watched your video and I will be doing this tomorrow. I will come back and update you on just how well, or not well, things went. I also love the fact that you are a NC chef, because I am in Rocky Mount, so that NC way of cooking is important to me. God bless you sir.
Great video! Thanks for the tips! I never thought about avoiding the fat when spraying. I like to save those bones in the freezer and toss it in when making a chicken or turkey stock. You can also save beef bones, mix the two types together and make great pho broth. Don't throw those away!
Great tip! Thank you!!!
Another excellent video. Thanks! I always use a Carolina sauce on pork butt, but I go back-and-forth between NC ketchup/vinegar and SC mustard/vinegar sauce. The tang from the vinegar is key to Carolina sauce. Also like the switch to Delta Blues fingerpicking. Keep up the good work!
Would you share your recipe
I wanted to share something I figured out with the seasoning a Boston butt. You know it’s hard to penetrate the deeper parts with flavor. I honestly feel like injecting them helps but not enough.
I have some friends who will shred them and then dust it with seasoning. I thought it was okay but either didn’t get any seasoning, clumps, or to much.
Anyway here is what I started doing. After I shred it I get about 1/2 to 3/4 cup of hot water and add my seasoning to that. I let it all dissolve. A pretty heavy solution. I then pour it over the shredded pork and mix it all up. Basically add to taste.
It helped so much it was crazy. It doesn’t over power it and gives it a great balance. It’s even better heated back up.
Anyway just wanted to share that with you.
I've been following you for a long time from the UK, and it's so cool to see how much your videos have improved recently! Not that they were bad before, but you can just tell a lot of effort is going into the production, camerawork, lighting etc. Good to see!
Would love to see a video on how you deal with rain storms that sneak up on you when you are smoking.
They pull out a little grit and go for it! 😂
I followed this recipe to the T for a Super Bowl Party. A neighbor who is a Michelin Star Chef at the Justin Winery in Paso Robles, CA came up to me and said she loved the sauce and especially the slaw. She said it was the perfect combination and refreshing to not have a typical mayo slaw. I gave you the credit for my pulled pork sliders.
THE BEST INSTRUCTIONALS FOR BBQ ON UA-cam CHANGE MY MIND
Chef Tom at ATBBQ is hard to beat.
Louder with Crowder fan?
No argument from me. To each there own and what suits you
Stupid unoriginal comment clinging onto someone else's visibility to seem profound, significant, or ahead of the curve. Fucking leech. Change my mind.
@@ceasarsanchez9086 democrats suck, change my mind
Made my first smoked pork butt a couple weeks ago and followed your advice concerning just using salt and pepper. My wife and kids loved it. I can't wait to try another one this weekend and mix it up with a different rub. Thanks for the inspiration.
you’re a LEGEND. Everyone can’t get enough of the pulled pork I make thanks to you.
Even though I knew it was probably okay to wrap and put in the oven to finish, I always felt like I was doing something wrong until you said it’s okay to do that. I feel so validated. Lol
Do u put the oven at the same temp as the smoker (250 degrees)
@@bonjobeatz9734 I do, I set the oven to whatever temp I was smoking it at, and try to minimize the time out of the heat as much as possible. I have gotten excellent results every time
This dude is truly "the mad bbq scientist". Thanks.
great video, good information. I noticed it seemed a little cold outside. Wish I had room for a smoker similar to yours. I tell folks an electric smoker is just an oven that you use to get that smokey bark! The smile in your eyes when you sampled that first piece said it all!
I like how he makes the instructions easy and less BS… To the point no fillers. Yea Very helpful 👍
Phenomenal, followed each step to a T - got done much faster than expected. Wrapped for five hours. First time doing just Salt and Pepper, I’m a fan. I also made the sliders with the recommended tangy Cole slaw recipe. Thanks!
Where did you find the cole slaw recipe?
I have the same question
Jeremy, You took the fear out of the common person attempting this. Just did 2 of them with the salt and pepper rub. OMG.......Im forever changed! Just bought a shirt that says "Id smoke that"
Jeremy, I sincerely appreciate this thorough walkthrough. I’ve done this recipe 4 times now and it has turned out incredible every time. Your videos are delightful to watch and super informative! I wanted to let other viewers know: all 4 times I’ve done this cook, it’s been with *boneless* pork shoulders- the two-pack from Costco. They’ve turned out fantastic despite that. I’m using a Masterbuilt 800 Gravity smoker, which helps me maintain temp very conveniently. So, I just wanted to encourage others to go for it even if it’s not a bone-in pork butt! This pulled pork recipe is one of my favorite ones so far and keeps the family fed all week. Thanks again Jeremy for your hard work putting these videos together. We all benefit from them! Take care and God bless you, buddy.
Love your videos, I have learned a lot from watching you and completely changed my BBQ game. Hands down you have one of the top Bbq channels on UA-cam, keep doing what you are doing. Thank you
I'm doing my first pork butt tomorrow along with a small chicken. Been busy with a bath remodel, along with 100%ing the adjacent laundry space, and haven't been able to do smokes lately, but I can't wait! Thanks for the video!
I have a drum smoker and trying this method as I type this. Hope it’s as good as yours turned out. Thanks again for the super informative BBQ videos!🤘🏻
Good timing, I'm doing pork butt on Monday. I will say there is a huge difference in pork quality but it's more breed dependent and heritage breeds are usually 3x more expensive than what you get at Costco. I would love to see a video or two on your catering company and how you got that going.
Smoke it with apple or cherry wood. Your taste buds will thank you
@@00ironcross I have Avocado and Red Oak, I wanted peach but had to switch suppliers. I might try to leave the oak out for a better smoke profile, but the avocado wood likes to burn hotter and doesn't leave much coal, it's better for hot and fast.
@@darind4920 Avocado Wood???? Tell me more.
Never heard of it.
@@00ironcross super common in Southern and Central California. It's used for pizza pretty often, but not the best for low and slow because while it is technically a hardwood, it's the softest of hardwoods. While Oak burns at 250-275 in my offset Avocado likes to be around 325-350. Smoke flavor is mild, a little sweet, I'd describe it as smooth. I've only had it for about 2 weeks, so far I like it for chicken and have a feeling it would be good with tri tip, it didn't add much to the brisket I cooked with it.
I just love the smell of Oak. The sweetness is unmistakable.
Been smoking meat for 2 years now and this is the video that got me started. My wife still loves this recipe! Already become the “smoker” of the family and even now my coworkers want me to grill for them. Hoping to start my own catering business someday!
Fantastic presentation and delivery in these videos. You always add a great deal of nuance and detail around the process that I don't see in other channels.
Incredible on every level!! Start to finish, what would you say is the overall time frame of this smoke?
I tried these tips and tricks today on my pit boss table top pellet grill although it took almost 12 hours, it came out very good. I will be trying this again and tweek couple of things. Thank you for sharing your knowledge and your expertise. It helped tremendously.
I would be very interested to see how you manage a variety of foods for a party on one smoker from start to finish. Let’s say 2 briskets, 2 pork butts, a bunch of chicken leg quarters or thighs and some sausage. This would make a very interesting video and I think help all of us rookies with time management, temperature management and food locations in the pit itself. You probably have the most understandable and information packed videos on UA-cam. Thanks for all your effort.
Here here!
While watching this video I decided to share it with my cousin and told him the same thing about how he explains things very well without being condescending at all and so us amateurs can follow easily.
That's a lot to cook on one smoker and hard to answer without specifics on how big are each of the briskets and butts, how big of a smoker are you talking about, does the smoker have a internal shelf? IMO, get yourself two. I have a Rec Tec 700 and a BGE just for these types of scenarios.
Guitar Kidd need one of those smoker trains, my father-in-law has one and it is fucking wicked
I think I have watched this video like 4 times since you put it up...it is exceptionally well made - even compared to your other great videos! Excellent work!
I followed these instructions for cooking Pork Butt and Harry Soo’s directions for setting up my Weber Smokey Mountain and my pork came out amazing. Thank you!
Gotta jump in, when he says, "it's hard to mess up." Well I _did_ mess up my first pork butt (for pulled pork). But he's also absolutely correct. What I messed up was I didn't cook it long enough; and even then, I didn't "really" mess it up, it just wasn't pull apart tender (it was still delicious--just not ideal for pulled pork). So my advice, if it's your first butt, err on the side of overcooking (of course assuming you're planning on pulled pork sammiches). If you're certain it's done, it's probably done, but if you're "on the fence", keep going.
Same with my first butt. Probing is key to knowing it's ready.
200°internal. It's simple..... then wrap and rest
@@pkt976 I agree about the 200º internal temp. but it's not always a slam dunk.
@@igogun only thing i wrap is brisket and that's only after i have the bark i want, whatever temperature that might be.... pork shoulder is better unwrapped imho as are ribs.
@@pkt976 Temperature is a good indicator but by itself, doesn't mean it's done. Several things can go wrong: 1) could just flat out be that piece of meat needs to go past 200 (although it's probably more likely that it should be lower than 200 rather than higher), 2) could be probing incorrectly (maybe your probe isn't in far enough or you hit a pocket of fat), and 3) could be a malfunctioning probe. What actually tells you it's done is poking it and it takes experience to know exactly what that should feel like.
I cooked two of them on a Pit Boss pellet smoker yesterday, following your directions and man it came out amazing! Thanks for the tips.
Any tips? Planning to do the same this upcoming week.
@@thomaswilson4441 just season, cook at about 250 until fat renders around 170 spritzing with 50/50 apple juice/apple cider vinegar mix every half hour. Wrap with foil and cook until 200 and then let it rest in a cooler for about two hours.
I just want to say I used this technique to the T minus having an offset smoker and just produced some the best pulled pork I’ve ever had. And I can’t believe im the one that made it. I can’t wait till I have the money to invest in an offset smoker. I used one off those char king charcoal grills and followed every step that I could and got fantastic results.
I always learn something new...I’ve always sprayed everything, I’ll try not spraying the fat next cook! Thanks! I usually finish in the oven, great tips!
I thought the same thing when I watched this! I always spray the fat ... i know its like 12 degrees out right now ... but i want to try this!
Agreed. Great tip.
Me too. I never thought about the fat. It doesn’t need hydrating. Thanks!
Was it 100% apple cider vinegar? Seems like that would be too strong of a flavor on the pork.
@@SnarkySolarGuy 50/50 mix water and vinegar
Little confused on the cooking times and temperatures. Also LOVE THE VIDEO all of your videos have been a huge help!
Basically all the videos I watched and from my initial experience, temp: 250-275F, time: 40 minutes-1 hour a pound. I have a Komado Joe. And it’s usually 45-50 minutes a pound for me.
I was wrapping and a competition guy taught me to "pan" and cover at 160-170. Sooo much cleaner! The bark isn't as good, but the moisture is better. Works great for volume and clean up.
Perfect timing. I just built me an offset over the last month down here in Cape Town South Africa, this will be going in Sunday morning. Much thanks J, great channel.
Let’s see the smoker you built !! Check out mine
Love your videos. You cook the butt nearly exactly how I do. I add Chris Lilly's injection recipe for internal flavor and juiciness but the rest is the same. Uncovered until good bark and in the stall and then covered until a probe goes in multiple locations like it's room temp. butter. I agree with the need to rest, too. I experimented for years and found this method to be consistently great so I use it every time.
This is what I needed. I got my first smoker recently and smoked two butts, following the recipes to a T (not yours). Tasted fine but the texture wasn't right and they wouldn't shred, ended up being more chunky-pork than pulled-pork. I really appreciate you explaining a lot of the WHY and what to look for beyond simple thermometer readings. With your tips here I think my 3rd outing is going to be the charm, thanks!
Made a smoked pork butt yesterday following your method in the video. It was amazing! Thanks for the great tips they were very helpful. Keep up the great videos!
You may have answered this already however , after wrapping does it matter if It’s placed fat side up or down?
If the fat is on top, the juice from it will drip down the sides of the meat, flavoring it.
So my Dad is 84 and my mom is 70 they have ate a lot of pork in their life. I made a roast using this recipe and they said without a doubt this was the best one they have ever had! I even had to be a bit arrogant and agree! I could only wait 3 weeks before I'm going to make it again. Thank you!
My first brisket came out almost perfect for meals I was putting together. Was a hit. Doing pork shoulder as we watch and refer back, thx for the effort and help
When the pork is resting so you leave it in the foil? Or open
I was looking for that question and answer also.
Leave in the foil. Prevents drying.
Strongly agree with the hawaiian, slaw and Carolina gold sauce. Good mustard sauce just hits different with pulled pork. As a lover of Carolina mustard sauce, I think Henry’s smokehouse in Greenville, SC has the best. Tangy, spicy, it’s killer.
At first I though "oh great another 16 minute video of someone talking non-sense". Then I actually watched the whole video and learned a lot! Thanks
Always remember this. Out of 100 people who say " l know". 30% stop listening and forget. 20% are belittled I don't care what you say. 2% truly want you to succeed. 8% are a holes who Do not give a crap. An the rest are idiots. That's why you need to pick your knowledge. Closer than your friends.
My very first brisket turned out amazing thanks to your video. Can't wait to try this one!
I've been a Qstoves+ user for quite some time and recently made the switch to Asmoke. The difference has been night and day! The Asmoke Essential is portable, lightweight and the battery-powered design works perfectly for my camping and tailgating trips. The temperature control is precise, allowing me to cook my food to perfection consistently. The ability to monitor and adjust the temperature remotely is another game changer. The wood pellets give an amazing flavor to the food that I just couldn't get with Qstoves. Plus, it's environmentally friendly, which I really appreciate. The Asmoke Essential has truly changed the way I approach outdoor cooking. #Asmoke
I think my favorite part is messing with the fire. I’ve used offset smokers and I’ve built pits that were the perfect direct heat cookers. We figured out that if you get about 3 feet of vertical space between the hot coals and the meat, you damn near can’t screw up. This method is in my opinion better for ribs because it allows you to get a thin crust on them. I recently bought a Kamado cooker, and I did a butt on it. It turned out great.
I started watching your videos recently, and I have been catching up on your older videos. I noticed some differences between this and your older smoked butt video. For the wrapped portion of the cook, do you still maintain the original 250° F temperature? Secondly, any reasoning for sticking with foil for the wrap vs. butcher paper?
I was wondering this same thing. He even did a video saying he liked butcher paper better (on brisket). But from what I've gathered pork butt and brisket share a lot of similar techniques...
I’m from Kentucky as well. Hopkinsville. But I joined the military along time ago in 06. Always watch your vids your the best
Pulled Pork S&P only
Pickles
Onions
Jalapeños
Little bit of sauce
Texas Size HB hun
Try pickled onions. The acid really gives a nice bit to any sandwich
Great tips. Am going to incorporate all of them on my next smoke.
Thank you very much for your videos. I rely on them constantly and your recommendations have never let me down.
Your videos are top-notch. A real learning experience, Thank you
The bit about adding the salt seperately, outside of the rub mix is genius level.
I used to run a bbq trailer and would have entire cook days in our small town and sell the next day in the bigger surrounding towns, but would ALWAYS save a butt and give it to someone in my little town as a surprise. It was the best seeing the look on someone’s face when delivering fresh, wrapped bbq.
I'm deployed and you got my mouth watering lol I can't wait to get home to my smoker
Isn’t that the truth. One of the things I missed the most
Mr Harris.. Thank you soo much for your service !! You enjoy when you get a chance !!! I have 2 boys in the Marines... And every chance when they come home I pull out all the stops and try to cook for them the Shiznit !!!