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►Full list of things I use and recommend:
_________________________________________
►Chud Rub and 16 Mesh Black Pepper
►Fogo Charcoal
►Weber Kettle
►Meat Grinder
►Sausage Stuffer
►Meat Mixer
►Chamber Vacuum Sealer
►Pepper Cannon
►Sous Vide
►Toaster Oven
►Thermometer
►Flame Thrower
►Fire Blower
►Cold Smoker
►Injector
►Vegi Grill Pan
►Meat Slicer
►Fryer
►Vitamix Blender
►Kitchenaid Mixer
►Food Processor
►Beef Tallow
►Wagyu Tallow
►High Temp Cheese
►Pink Salt
►Sodium Citrate
►Hog Casings
►Sheep casings
►Chef Knife
►Boning Knife
►7″ Chef’s Knife
►8″ Chef Knife
►9″ Cimeter Knife
►Bone Saw
►Scale
►Rub Tub
►Burger Press
►Butcher paper
►Paper stand
►Cutting Board
►Blowtorch
►Welder
►Angle grinder
►Grinder Blades
►Chop Saw
►Pipe Level
►Camera
►Camera Lens
►Drone
25 Comments
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“Shoulda got started sooner”
Me, every time I fire up the smoker.
Dear Mr Chudd, Thank you for your video's.
tried the foil boat method on a pork butt for 1st time this week. game changer! love those little bits of that add complexity and flavor. will be smoking a couple more this way for poker night in a few weeks!
I personally don't add saice until I eat it, but that seems like an easy way to just have it in the fridge for sammies for a few days.
Hello from Australia! Love the vids. New to smoking and was wondering how much rub you use. I use rubs that come in similar size to yours how much of that jar would you use for this pork butt? I think I went well under on my first attempt. Meat still turned out beautiful following your methods so thank you for the tips!
I’ve seen your Weber kettle video as well for pulled pork. What are your thoughts on using the snake method for pulled pork? It seems like less attention is required for temperature spikes, compared to having the indirect cooking method where you have to consistently reload the coals throughout the cook. Is it just personal preference?
How would you position the fat cap during the wrap/ raft if smoking on something where the heat comes from below, like an UDS or possibly pellet grill? Would you put the fat cap up or down?
Hog Sauce (by my best estimation from watching this video)
4 cups Apple cider vinegar
2 Tbsp Brown sugar
2 Tbsp Spicy BBQ sauce or ketchup
1 Tbsp Yellow mustard
1 Tbsp Hot sauce
1 Tbsp Worchestershire sauce
Pinch each of the following:
Black pepper
Granulated garlic
Cumin
MSG
Paprika
Red Pepper Flakes
Nice
Best pulled pork he’s made on the channel a year ago!!! Best pulled pork I’ve made to date today guess I’m watching your videos!
My favorite part is the crispy fat cap!!! 😂
Lovely 🔪🇺🇸🔥💨
Fatty bark is the best! I always end up making a taco of it 😋
I don’t worry much about temperature spikes anymore. I just try to keep temp constant until I reach internal temp, then I wrap it😁 My temp usually is 300-350. Sometimes it’ll spike to 400 if I add wood too soon, but it doesn’t hurt the butt bc of the fat cap🤷🏻♂️ Thank you Chud for helping me learn how to smoke.
Why not rub it for 24 or 48hr before cook it???,it will be more savory man!!!
Did my first butt today, followed this video, and it came out PERFECT
7lb shoulder, 8 hours at 250-300, foil boat at 170, off the fire to rest at 200, pulled and served at 165
Less drama, more meat. Substance of the vids are good but the edits are unnecessary IMO.
Question for you BBQ experts! Is a foil boat still preferred if finishing in the oven after 6 hours of smoking?
Great vid. Trying out your tips today. I am sure it will be great.
I am a new to smoking guy, absolutely love your channel , you make me want to watch all you have to offer. I will be doing a Pork Butt tomorrow on a gas smoker, Hope it turns out like yours, Thanks for putting all what you do to regular guys like me, your the best. thanks RC
Here’s my tip. Filet that bad boy open and get that center griddle out and leave it open, because it’ll give you more surface area for good barky smokey goodness!
I followed your suggestion and made my first boat to wrap my butt and OMG it was the best smoked pork butt we've done so far. You rock my friend. Thanks
would a pork shoulder work?
5 AM comes early but I am starting my 4th of July pork butt then. I have found that injecting the butt helps with internal flavor and moisture but I'm stealing some of your tips. Thanks!
I am making this meat now. My first meal cooked on my smoker. And i used the foil boat. Thank you!