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47 Comments
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Amazing video.. Thank you!
What grates are those on the grill??
what happens if you brine a pork butt?
Dumb question: fat side up or down?
Thanks for the great video. The only opinion I don't share with you is the St Louis sauce. I think it ruins the true BBQ flavor, much like you mentioned in the Salt & Pepper vs a more complicated rub.
When you let it rest is just in the open or in an oven or did you put in a cooler?
Hi!! Gonna try this for the first time this weekend. Just a quick question…how big was your pork butt (how much did it weigh)? Thank you and keep posting 😀
When is this guy going to be a guest on Dr. Chaffe's channel? More importantly, how soon before I smoke another pork butt. Looks delicious!
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.
To me this is the easiest thing to do. It has so much fat, it’s hard to screw uo
You don’t understand how many times i studied this video for a thanksgiving meal. First time, ill add, being the cook.
Good job
I am a bit lazy & rub the butt with brown sugar and Adobo seasoning which has a great blend of flavors. Cook fat down, baste with vinegar based sauce with some kind of oil added to keep meat moist.(olive for me) in the continued spirit of lazy I use a smoker pellet grill (Pit Boss). Set the temp & check once in a while, The grill has it's own temp probes. ( start at 350 to warm it up) then let it cook (250 -275) until tender. I used to make BBQ with whole pig over live coals. Eventually age (78) and comfort took priority. You have a Super video, guaranteed to make great BBQ.
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.
For me and mine, Kosher salt, coarse ground black pepper, a little granulated garlic powder ,granulated onion powder and some paprika for the rub. Never, ever any kind of sugar…
How many hours did it take? 8hrs?
Am am soooooo hungry now.
Can I expect to get similar results using a pit boss pellet smoker?
Great video and thanks for two tipps: Let it rest and don't shred too small and it will not be dry.
The bit about adding the salt seperately, outside of the rub mix is genius level.
You really explain this very clear and you give options not just do it my way but you say this way or that way which is good so keep up the good work
Great video. And great music too!!!
How long do you keep it wrapped and what temperature ?
New to the smoking game, I have a butt on the smoker right now using this method. Can't wait to see how it turns out. Thanks for the very informative video.
Hi there I like your videos I was just wondering I gotta feed 700 people how many pork buts do I need ? It's for my son's baseball ball team. Trying to get them new hardware for this season.
Great tips. Awesome video
This an excellant video! Thanks!
I like BUTTS!!!
that delicious pull…."well".
Love it lol
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!
Might be a stupid question, or it might already be answered, I'm sorry in that case. What temperature do you keep the smokre at?
After wrapping how long do you keep in pit?
Hello. What temperature do you keep the fire when smoking the pork butt? What is the spray you are using on the pit so it won't rust? I will be smoking tomorrow. Wish me luck.
What needs to happen if it seems tough? Bone kinda hard to pull out.
How do you rest your pork?
What size are the pork butts in this video? And what’s the reason behind spraying with vinegar?
Thank you just followed this and 12 hour cooj but perfect
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.
you lost me when you started spraying them with round up weed killer
That’s the only groceries I’d ever eat…. *Slaps knee 😂
Is this in Fahrenheit or Celsius?
What kind of wood is that?
Do you smoke fat cap up or down?
Can I use all natural (pork shoulder butt)? Thanks
looks like the best pulled pork ever!
No binder?
That smoker is from Buc-ee’s…. The price is good and available for anybody out there .