Brandon, thank you, thank you, and thank you! I followed your instructions and it turned out perfectly. I really appreciate you sharing your knowledge and secrets. Yes, I got the ice bags... LOL
My brother! Wow! What a show stopper! All six of my kids absolutely loved that pork recipe! That was out of this world. I’ll never do another pork butt any different. Gonna look into ordering some of your seasoning next the only thing different I did do is I used meat Mitch. That’s all I had on hand.
That's fantastic. It makes my heart happy to know your kids loved it. Now teach them how to make it so that years from now people will still be enjoying it.
I'm knocked out by the amount of sugar and butter used for the wrap. It looks delicious and I'm sure it tastes great, too! Gives me some ideas for the next pork butt. Thanks for a great vid!
What type of smoker is that? I know it's a cabinet style but does it have an offset firebox or is the box directlt below the cook chamber? Also are you running a live wood fire or charcoal with wood chunks?
Tiger sauce is great. They make some stuff from the Mississippi Delta here in Mississippi called Hoover sauce. ( An Asian-Southern sauce) Mix half Hoover and Half Tiger and you have a great taco drizzle or wild game, Fish, pork marinade. I call it Dragon sauce
Thanks so much for this awesome tutorial! Is that a garden sprayer for the cider? I've been looking for one and all I can find are garden sprayers and I'm concerned that they wouldn't be food grade plastic.
Yes, it's a garden sprayer. I've used that one for probably the last five or six years. I just went down to the local feed store and bought it new and washed it before using it. Now Kosmo's, the bbq company, sells one for under $40 if you still have some concerns.
The final product looks amazing and I can’t wait to try it myself. However, why are you using artificial butter instead of the real thing? At the beginning of the video you were concerned about using natural flavoring from the Dr Pepper vs. cherry Coke so I’m curious about this.
It's something that I've used for over 20 years of competition. I've done them both ways and have always gone back to that squeeze butter. I also use it on pork belly burnt ends and my competition ribs, but since I don't compete anymore, I just use it on pulled pork and pork belly.
Now as far as the cherry coke and cherry Dr. Pepper, it's not for health reason purposes. The artificial flavoring used in the cherry coke gives off a horrible flavor when combined with smoke...It taste like Robitussin.
Nifty process there Yonder CheF 🦅 🏆 ✨ I just like incorporating baking & Real Butter 🧈 is my tangent, & Also Great 👍🏼 poînt in utilising those juices 🙏🏼🤤♨️ 📍🦘
That was masterclass. I so hungry :)
I'm going to give a thumbs up for every one of your videos that I watch. Good work. Honest, transparent, insightful! Thanks
How does this guy not have 100,000 subs?
Seriously! These videos are great!🔥🔥
Thank you so much. I really appreciate that.
In our family, everyone fights over the harder bark pieces...
Brandon, thank you, thank you, and thank you! I followed your instructions and it turned out perfectly. I really appreciate you sharing your knowledge and secrets. Yes, I got the ice bags... LOL
My brother! Wow! What a show stopper! All six of my kids absolutely loved that pork recipe! That was out of this world. I’ll never do another pork butt any different. Gonna look into ordering some of your seasoning next the only thing different I did do is I used meat Mitch. That’s all I had on hand.
That's fantastic. It makes my heart happy to know your kids loved it. Now teach them how to make it so that years from now people will still be enjoying it.
I cook vinegar based pulled pork here in SC on the regular. cant wait to give this a try. looks amazing!!
You will not regret it
I really appreciate your videos, Brandon. Thank you!
Love the videos bud! Keeping it simple and consistent. I would love to see a walk-around of your pit! Keep up the good work friend!
Great job Thank you from New Taiton Texas
Your videos are great, keep them coming!!
Just liked and subbed. You are a down to earth guy.
Thank you so much. I really appreciate that.
I'm knocked out by the amount of sugar and butter used for the wrap. It looks delicious and I'm sure it tastes great, too! Gives me some ideas for the next pork butt. Thanks for a great vid!
😅😂😂😂🎉😂
Don’t just take the ideas do it exactly how he does it.? You will not regret it. It is phenomenal.
Learn a lot from this video
That's so amazing! Thank you for sharing your BBQ tips! That meat thermometer looks great!
Just started watching you. Great channel. Can I ask where you get those bags you marinate in. I need those
I’m sure I know the answer, but the fat cap was down the whole cooking process right?
What type of smoker is that? I know it's a cabinet style but does it have an offset firebox or is the box directlt below the cook chamber? Also are you running a live wood fire or charcoal with wood chunks?
Awesome Love❤
Tiger sauce is great. They make some stuff from the Mississippi Delta here in Mississippi called Hoover sauce. ( An Asian-Southern sauce) Mix half Hoover and Half Tiger and you have a great taco drizzle or wild game, Fish, pork marinade. I call it Dragon sauce
That's sounds great. I'm going to have to order some and try it.
What is in your seasoning
It’s his own personal seasoning that he uses at the restaurant. I’m looking into order and it now.
Where you get that prover
You buying the 13.5x18 bags? 20lb (Stock #: PB-ICE-20WT-HD) Thanks
Yes those are the ice bags I usually order.
Is there away to order you rub online?
surprised you can taste the pork🤣
Thanks so much for this awesome tutorial! Is that a garden sprayer for the cider?
I've been looking for one and all I can find are garden sprayers and I'm concerned that they wouldn't be food grade plastic.
Yes, it's a garden sprayer. I've used that one for probably the last five or six years. I just went down to the local feed store and bought it new and washed it before using it. Now Kosmo's, the bbq company, sells one for under $40 if you still have some concerns.
@@damonsrealtexasbbq If you've used it that long I'm sure it's fine. Picked one up today, thanks!
The final product looks amazing and I can’t wait to try it myself. However, why are you using artificial butter instead of the real thing? At the beginning of the video you were concerned about using natural flavoring from the Dr Pepper vs. cherry Coke so I’m curious about this.
It's something that I've used for over 20 years of competition. I've done them both ways and have always gone back to that squeeze butter. I also use it on pork belly burnt ends and my competition ribs, but since I don't compete anymore, I just use it on pulled pork and pork belly.
Now as far as the cherry coke and cherry Dr. Pepper, it's not for health reason purposes. The artificial flavoring used in the cherry coke gives off a horrible flavor when combined with smoke...It taste like Robitussin.
How about a vid on how you pickle your red onions?
I've been thinking about doing a video of those and our pickles...I'm going to do it for sure now.
What about using big red
@richardbaham6813 I haven't tried it, but a friend of mine did, and he said he liked it.
I'm gonna try both thanks for the content bro keep smoking! Not meth bruh meats lol😅
The pork is on the side, the sugar is the main ingredient, jesus.
Luar biasa 👍
Should take them knarly bits and offer em up for free to people that might like em. Really no sense in throwing them away. JS.
Nifty process there Yonder CheF 🦅 🏆 ✨
I just like incorporating baking & Real Butter 🧈 is my tangent, & Also Great 👍🏼 poînt in utilising those juices 🙏🏼🤤♨️ 📍🦘