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  1. Not saying I’m the first to ever do a foil boat pork shoulder… but I haven’t seen anyone else do it yet on my feeds 😂

    I love testing different cooking methods across different pits. I’ve done no-wrap pork butts before and they come out amazing, especially after a good overnight rest wrapped in foil which I did here too.

    Foil boating helps retain moisture, kind of a confit-style cook on the bottom half while keeping the top exposed for that more smoke and bark.

    Honestly, it came out almost exactly how I remember my no-wrap pork butts on the gravity-fed smoker: same smoke flavor, bark, and tenderness.

    Overall, it’s a win but I’d take a no wrap over a foil boat but a foil boat over that typical braised-in-an-aluminum-tray method. 💯

    _____________________________________

    My cookbook
    “Backyard BBQ with Fire and Spice”
    is available now at tftibbq.com

    Seasoning: @darksideofthegrill Fire in the Hole AP Rub
    Binder: @melindasfoods Fire Roasted Garlic & Habanero Pepper Sauce
    Knife: @montanaknifecompany
    Smoker: @yodersmokers YS1500S Outlander
    Pellets: @jealousdevilcharcoal

    • Smoked at 225F
    • Foil boated at around 170F w/ apple juice
    • Wrapped in aluminum foil when it reached around 200-205F and was probe tender. Let it rest and come down to 150F before placing in my warmer set to 140F overnight.

  4. Друг, приезжай в Россию и открывай ресторан и готовь то, что ты выкладываешь сюда. Ты будешь очень популярный.

  5. Раньше я просто смотрел ваши видео и ставил лайк. Сейчас же оставлю комментарий. Как всегда Браво! И ещё раз повторю: обожаю ВАС что не готовите эту попсу "медиум рэйр". Вы показываете что мясо можно долго готовить и оно останется сочным и вкусным. Главное это умение повара!)

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