🔥WATCH NEXT! BBQ Catering
Smoked pulled pork on the Weber Smokey Mountain 18.5 (WSM 18) with the SECRET TEXAS INGREDIENT.. or something.
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Shout out to these guys for their knowledge in helping me make this video!
@SlapYoDaddyBBQ
@jirbybbq
@RaleighSmoke
Check out their channels and subscribe to expand your BBQ knowledge 🤯
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o AFFILIATE LINKS MENTIONED IN VIDEO:
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Website:
Amazon:
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//Vosteed Knives get 10% off with code: *AntsBBQ10* (code works on Amazon, as well)
//THE BEST TASTING PROTEIN POWDER IN THE WORLD! HTLT SUPS
//MY BBQ Cookers:
o Weber 22” Premium Kettle –
o Traeger Pro 780 –
o WSM 18” –
o WSM 14” –
o Weber Slow N Sear –
//MY BBQ Equipment:
o Starter Cubes –
o Butcher Paper –
o BBQ Gloves –
o Cotton Liners –
o Nitrile Gloves –
o ThermoPro Thermometer –
o Boning Knife –
o Slicing Knife –
o Knife Sharpener –
o White Cutting Board 30”-
o Apron –
//MY CAMERA & AUDIO:
o Canon M50 Mark II-
o My Lens –
o 67mm ND Fader –
o Lapel Mic –
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Chapters:
0:00 The Plan, Trim & Season
3:16 Pit Set Up
5:25 The Cook
10:47 Pork Butt Time
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Music Credits:
Kawai Sprite – Bopeebo (FNF OST)
Kawai Sprite – Breakfast (Pause Music) [FNF OST]
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#bbq #antsbbqcookout
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6:25 he said brisket lol
Hey man, I know engagement is #1 but clickbaiting and just lying in the titles of your videos puts a bad taste in peoples mouths towards you as a content creator.
That butt sure looks like it was frozen. One of the ways you can tell is how much blood is in the package. Ribs freeze pretty well. But butts do not freeze as well. You need to cook them right away after thawing. I would rather buy one that is still frozen from the store and then thaw it on my own before cooking.
When you open a cryovac and it smells foul, it may very well not be spoiled. Cryovac meat sometimes develops a smell from the brine.
If your cryovac meat smells, wash it off and wait 10 mins. If it’s spoiled, it will still smell after washing. If it doesn’t smell anymore, it was just the cryovac juice smell.
Man that looks delicious
did my first pork butt today on my gas grill, wasnt the best, couldve used a bit more time but i barely had enough gas lol, the crispy rendered fat cap was probably the best part mixed in with the meat
Great cook! Love the WSM smokers! Definitely a force to be reckoned with. Take a look at the hunsaker vortex plates and hanger systems for the wsm.
I've gotten so many rotten pork butts from Walmart. Use caution!
Bone in is best way!!!!!!!!!!!
Good video! Im going to follow your method next time. No spritz until wrap time ( explains why i never get good bark) and just a foil wrap ( i always put my pork in a exact fit pan, and drizzle a 50/50 mix of bbq sauce and ACV. I liked that method because it allows me to save all the juices after shredding and put it back into the pork with extra rub). How long was your rest time in this video? In a cooler or just on the counter?
As always, great job!
Awesome cook, hilarious you did your reveal at midnight. Im editing a pork butt video and mine finished at 1130pm.and I filmed the reveal at around midnight with my family sleeping haha. Gonna have to try that slurry in the wrap though! Never tried that, but I've always shredded into the juices, love that!
Great looking butt and awesome tips on how to use this cooker🍻🔥👍
I can’t believe you got another piece of bad pork! At least you swapped it out in time. That wrap looks very interesting. I stopped putting liquid in wraps, use to pour in apple juice but now I am thinking the sugar slurry you made, would produce bad ass results so I’ll have to try it next time for sure!
Did you notice a difference between the briquettes and the lump charcoal on the WSM?
Ant,
Your natural presentation style great! Everyone else would have just edited out the bad pork butt. The WSM has that water pan, but most custom UDSs have nothing or a baffle plate (cheapest way is a pizza pan with holes). You and Brad Robinson have inspired me to try without the baffle plate.
What was going on with your gloves? You wound up with one orange and one black with only one cotton liner! So your first piece of merch has to be your pink hat with a built in head light!😂 Why did you switch back to your knit hat at the end?
Btw, it seems like Jirby and Jeremy Yoder are each ready to do a collab video with you!👍
Can you do a pork butt with the skin and how do you make the skin crispy without overcooking the meat?
Well executed 🍺🍻🍺
You know it was a BANGER pork butt when you had like 5 bites in the taste test! 😋
Great video. Can you do some comparison videos with the water pan in the Weber Smokey mountain. I go back and forth on if it’s needed.
Fun video, good looking pork…I avoid "Texas Style" anything, it assumes a single profile, and there are hundreds of regional flavor profiles. The Salt and pepper thing should be called the Food Network profile. They base it on Austin, but even in Austin you can go to Blacks or Valentinas or Franklin and get different flavors. Its great to watch all the different videos because everyone has a different take.
Nice video. How is the weight cut going?