Chef Logan is going to give you his tips on how to get the best pork butt possible by smoking it on the new Woodwind Pro.
#campchef #porkbutt #woodwindpro
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00:00 Introduction
00:15 What to Look For When Buying a Pork Butt
00:49 Prep
01:37 Get More Smoke Flavor With This Trick
02:31 Seasoning Tips
04:22 What is the best temperature to cook at?
06:25 How to Know When to Wrap
06:48 You Have Been Spritzing Wrong!
10:00 This Is Why You have been Wrapping Wrong
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You didn’t even open the but and remove the sinu layer between the muscles at the bone end I guess you like chewing on rubber bands
Steamed meat 🤮👎
I've cut pork roast in half, less cook time, twice the bark, try it you will like!
Haha, this cracked me up! So funny! 😄 👄👄👄🍆🍆🍆
Pecan not pecon.
There is no such thing as USDA prime or choice pork. where do they find these fools?
I dont wrap any more I just roll all the smoke to it and slap it in the crock pot with a tad bit of apple juice or water in the bottom comes out good everytime
Do you have Tourette’s? lol my dad has it and your blurt outs reminds me of him.
Advice for high altitude? Our house is 6600 feet above sea level and water boils at 200 degrees F. We have previously done 225, but I don’t smoke pork shoulder often enough to have a preferred cook yet. Do I wrap it at all, or with paper or foil? Thanks for the video!
Rested for "I think" 3 hours "exactly" lmao
If you’re going to post videos, you need to give some answers to questions.
CAR! Love it man
Too much seasoning limits the smoke penetration. According to some. However, I season my pork butt like he does. Like Malcom Reed. It's a big chunk of meat, it can take it.
Would be useful if you would mention celcius degrees also.
Car?
You literally did all that work to set that bark on the fat side? Fat cap up is not necessary, and a waste of bark 😢
Pork Butt newbie here.
Question: Instead of tinfoil (pan + reynolds) like you use, would the results be the same with one of those turkey/ham roaster pans? (The kind that has matching, oval w/handles, top and bottom pans, where the bottom pan has a drip-catching border that the top pan sets into.)
For this go-round, I'm doing it exactly like you did. However, if, the next time, I was cooking a larger butt (dare I say, a Big Butt ), and didn't have a sufficiently large tinfoil pan, would using those turkey pans be ok?
Thanks,
– s.west
p.s. Great video! It spells out several of the mysteries of PPP (Perfect Pulled Pork).
p.p.s. Subscribed.
U did exactly what everybody else does, how was this cook any different 🙄
There is no prime or choice when it comes to pork
Very Good Video 🔪🇺🇸🔥💨