Similar Posts
The Cutting Edge of Beef: Premium Tools for the Serious Meat Enthusiast #shorts
Hello friends In this video you will be able to see how the cutting of the meat is done from the quality cutting tool In this video you … source
Try these BBQ chicken skillet nachos for an easy one pan dinner 🧀 #nachos #dinnerideas #shorts
BBQ Chicken Skillet Nachos Serves 4 | Prep & cooking 15 mins Ingredients: 3 cups chopped Coles Hot Roast RSPCA Approved Chicken 420g can Coles Black Beans, rinsed, drained 125g can Coles Corn Kernels, rinsed, drained 1 tbs Coles Classic Mexican Spice Mix 300g jar Coles Mexico Classica Salsa 11/2 cups (150g) Coles Shredded Mexican…
gegrillte Steak Tortilla – Steak Taquitos
Steak Taquitos sind gerollte Steak Tacos die noch einmal kurz gegrillt wurden. Ein herrliches Fingerfood vom Grill! Hier die Zutaten für 10 Steak Taquitos: 500g Steakstreifen: Pure BBQ Rub 10 Weizentortillas 1/4 süße Zwiebel 1/2 Tomate 1/4 Gurke (ohne Kerngehäuse) Saft einer halben Limette SPG+ Eisbergsalat etwas Öl South-Western Sandwich Sauce: WERBUNG: – Das Paket…
Fall Off The Bone BBQ Ribs
Want to make the most tender, flavorful ribs ever? Look no further! This step-by-step recipe guarantees perfection in every bite! source
Fall of the bone BBQ Chicken Recipe – Marry me chicken, man's version
RECIPE: Big thanks to our VIDEO SPONSOR: ▶️BORNIAK ************************************************** 0:00 – intro 0:27 – prepare chicken 1:27 – seasoning 1:59 – set the borniak 2:19 – smoke the chicken 2:59 – check 3:38 – sauce 5:16 – brush on the sauce 6:20 – take it off 7:17 – taste test ************************************************** PITMASTERX SHOP: 💎 💎…
27 Comments
Leave a Reply
You must be logged in to post a comment.
I never wrap anything. it's fine as long as you maintain humidity
Just because nobody asks, here is my opinion: Not a fan of bark on a pork cut of any kind, unless it's a brat. Bark on a pork is just wrong. I think when pork is done right it's juicy and tender all the way through and you don't need bark to cover up any dry or tough parts. When you do get bark on pork, then it's most likely going to be dried out on the outside. Why would you want that? For me pork shoulder is the ultimate cut of meat for a slow cooker / smoker.
I smoke a pork butt wrapped it at 165 pulled it off at 200 fed 45 people they all gave great compliments and the smoked turkey
I've never wrapped them or brisket 🤔
The key is low n slow. Most bbq channels on yt do pork butts at 275 or higher for 8 hours or so. My recteq has a 180 degree super smoke setting so I do 10-12 hours at 180 before turning the temp up for finish. Total cook time is usually around 15 hours and completely worth it.
Matt you should upgrade your Traeger with PimpMyGrill grates and sidewalls. I did it in my Ironwood 885 and it was totally worth it!
Got one cooking right now. Base layer of spg and a top layer of Honey Hog
HALLELUJAH…. 🙏🏾
I would be lost without your rubs. Always my go to. I’ve never veered once I found them
I don’t understand the pellet grill haters. It’s the only smoker I have and I make some good barbecue on it. Big smoke rings, good bark. Family and friends always compliment my bbq. By the way, I just finished making pork butt. I used the Honey Hog rub- so good!
Dry AF
Can’t wait to try – From Australia
Did 2 10 pounders overnight – Both of them were GONE in less than 2 hours!
The first time I smoked a pork butt, it came out with the taste and texture of a ham. My second attempt is on the smoker right now.
Fat side up or down? Do you spritz throughout?
So, on my pro 575 ive found that within the first year. Wrapping served me right. After a couple years of use, ive found that no wrap cooks work better on my smoker. 6lb tri tip @225 for 6 jrs came out with bark like a texas brisket. Same with the pork shoulders.
Y’all a bucees! No way!
anyone know if he let it rest at all?
Just failed my first smoke today was a pork butt it came out overcooked didn’t pull at all can’t wait for next smoke tho because now I realize my mistakes like adding more fuel when my butt hit a stall, adding too much fuel and not keeping a steady ambient temp good learning experience for sure
Did you spritz it at all or just leave it for 10 hours
You have some really awesome rubs!!
There’s no way I could finish mine at 200 for only 10 hours haha
You really just leave it on for 10 hours? No spritz? No pan with apple juice? No injection? No nothing and you're able to pull it like regular pulled pork?
Iv smoked it both ways now and I definitely prefer the wrap at 160 method
That’s how I do mine all the time. The wife loves the bark pieces.
Love Holy Voodoo!!!!
Just did this with a rub i made to look like gospel. Was my first time doing a long cook on my Traeger. Came out so good. The bark was bonkers. Over here in Maryland that’s the TRUTH!