๐ง Need the best pork rub for your smoked pork butt? Check out our store! Get the 6 pack right on the homepage and try all of our amazing flavors! We used Hollywood and Black today.
This video is all about pork butts. Guess what, a pork butt doesn’t come from the ham. Why is it called a pork butt? You’ll have to watch to find out. We’ll show you how to process your pig to get the pork butt out of the pork shoulder and how to remove the gland, we’ll talk about our favorite pork butt recipes, the best pork butt rub, and wrap it up by smoking pork butt live. We’ll do a bone in pork butt and and a boneless pork butt with Hollywood and Black pork butt rub seasoning (11:00 for the differences in the pork rub and a little about mustard sauce for pork).
17:00 – Jump ahead if you want to see how to smoke a pork butt! Hollywood is on the boneless pork butt, Black is on the bone in pork butt. Scott sprays a little apple cider vinegar on the pork butts as they’re cooking to keep them from drying out.
Our pork butt recipe is as follows:
1) Super smoke (225 F) for 2 hours
2) 250 F for the next 4 hours (6 total)
3) The pork butts at this point are at 161 F. We’ve been spritzing the pork butts with apple cider vinegar about once every hour
4) Pull the pork butts off now, wrap them with pink butcher paper and put them back on the smoker at 275 F – 325 F until the pork butts reach internal temperature of 200 – 205 F. This took about 10 hours total.
5) Put them straight in the cooler to rest once they’re reached temperature.
6) If you did the bone in shoulder correctly, the bone should slide right out.
7) Use machine washable heat resistant gloves to pull the pork butts apart.
We pulled them and wrapped them in our very own pink butcher paper
Why did we use butcher paper and not aluminum foil? We’ve found that aluminum foil traps too much moisture and the beautiful bark turns to mush. Use butcher paper and that doesn’t happen!
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Don’t forget the BBQ sauce!!
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What kind of spatula was that?
Apparently the pink butcher paper has chemicals in it not rated for heat
11:10 satifying cutting on background
My thought, the bone heats up and cooks the butt from the inside. Thus easier to pull. Thoughts?
Some days when I know Iโm not gonna be able to babysit the grill, like days Iโm at the fire station and I know weโre gonna be running calls. I will start the butts on the grill and get a bark on them and then move them to the crockpot.
The bone in pulled easier because it was cooked more. The bone in meat cuts cook faster due to the bone essentially cooking the meat from the inside.
Madscientistbbq explains this in one or two of his videos. You could have cooked the bone out butt another hour or two to equalize the doneness. Had you checked temps through out the cook you would have seen the bone in cut internal temps rising at a faster rate vs the bone out cut.
Now the part you call the picnic is that the same cut you would get your ham steaks from?
Hi Men,bone in of course, the bone is my favorite part! But we all know if cooked properly there shouldn't be meat on the bone when done.
Instead of yellow mustard, use dijon mustard.. it has a nice tangy flavor..
Maybe it was mentioned but I think the boneless pulled a little tougher since it was further from heat source and probably not as done. I noticed only a probe in the one with bone near heat. They both look delicious! Great job. ๐
Dry brined overnight?
I personally like smoking my pork butts with the blade bone in. I do not know if it really changes the taste, but it makes it much easier to know when the butt is done because you can see the separation from the bone, and when it is cleanly separated, great to pull… cooking by the eye rather than the thermometer.
God I really do wish more than anything that I could eat that is as you know Iโm not eating because of my cancer and I can not swollen anything as I had throat cancer god do I miss eating anything but that looks great thanks to you both you are great brothers and work well together many thanks again Joe.
No binder season wrap in saran wrap till the next morning
This is what I enjoy most about your guy's vids is the learning aspect of them especially this one, I finally did a smoked pork butt got a bone out, did all the preparations but I felt like it been hacked a lot complained about it but in the end it was so damb good and now seeing this video now I know why it was cut like it was you guys rock have a great weekend
Where y'all at in ne ohio,? formerly elyria here in Florida now and never comin back lol
This is awesome lol
I love these videos. Very informative. I just wish I could visit your store and watch your butchery skills.
or put a couple slits in the butt all the way through and slide some of them marrow bones in the center while smoking.
maybe take some of them bones from the hog and smoke them along with the butts…then take the marrow out of the bones and mix it in with the pulled pork. would probably be amazing. that flavor the marrow gives is where its at.
more seasoning on the inside of the butt does not matter. what matters is the flavor that bone releases during a slow roast. that flavor cannot be replicated.