I ordered a shirt from you a little while back. I got the one with the snake wrestling image that says “there’s a snake in my boot” on the back. Wore it to the gym recently and another fellow gym member started talking to me about chud bbq and apparently he watches your videos too haha. Thought that pretty cool!
My favorite part of your video’s (maybe it’s the teacher in me) is when you show your mistakes. Makes all of us feel human. Even really good cooks like yourself. Cheers 🍻 to your sweet new build.
appreciate the inspo! I'm a new smoker using pellets to smoke my first butt for the family today. but I've gotten a lot of good info from your videos and it hasn't led me astray so far 🤙
I love watching your builds! You inspired me to basically make a mini Chud box as the firebox to my smoker. It works great! The grill and fire heights are adjustable so I can smoke or sear in the firebox as ribs or a brisket are being smoked. Next up I’d love to see you build a yakatori style cooker so I can copy it. Lol
When I smoke pork shoulder I always trim the cap like a brisket (down to a 1/4"-3/8"). I still find some non-rendedered fat during shredding but it's from the center of the shoulder so I don't lose any bark like you do when cap doesn't render down and gets tossed...
@razeunit69 I do usually try to leave a 1/4 inch on the flat and shave most off the point, I smoke fat cap up and it always renders down well never have any trouble
@@owenreed1127 Awesome man. Where do you find is the sweet spot on your RF? Next to smoke stack or? I am getting my first RF hopefully next weekend. Can't wait 😎
@razeunit69 the hottest section on my whole rig is right next to the stacks closest to the firebox. If I'm only trying to smoke one cut I usually aim for as close to the center as I can. Seems to be best all around even spot from end to end!
Pulled pork is such a great bbq to do. Everyone loves it. Nearly impossible to mess up(unless you rush it). So many ways to eat it first run and the left over options are endless. I'd love to see you make a smoked enchilada plate or smoked enchilada casserole with pulled pork. So good.
I made these just last week, but I covered it in rendered bacon grease whilst doing my overnight rest. I also made the sandwiches like a Cuban style Carolina. Pressed it in my sandwich press, used pepper jack and provolone with homemade pickles, a slice of farmer's ham, and yellow mustard on some - skipped the mustard and went with a little tangy bbq and slaw on the rest. All made on texas toast that was toasted up using mayo instead of butter. You HAVE to try it. They were absolutely amazing with that little crispy crunch of the texas toast instead of soft buns or cuban loaf bread.
Did one of these on my kettle grill this weekend. Came out great. I used SPG and a spritz of equal parts Louisiana hot sauce, apple cider vinegar, and honey. Built a really awesome bark, fat rendered perfectly, and hit it with more of that spritz mixture once it was pulled. The family was very happy. I appreciate the ideas and tips I pick up from your videos. My game is much improved thanks to you and a few of your RUclips cohorts.
Get a Fireboard thermometer. Comes with a magnet by default. I switched away from thermapen for it and never looked back. Reads in almost exactly the same time and I can plug another probe into it and monitor it all from my phone. Amazing battery life too. It's awesome.
I just picked up a reverse flow Lang BBQ and cooked 60 lbs of meats this weekend for my neighbors and friends. Pork Shoulder, Brisket, and Ribs over 2 cooks. Thanks Chuds for showing me your ways on brisket. It turned out amazing!
So happy to see your simple, yet flavourful, Texas Pete and vinegar. I've tried quite a few pulled pork sandwiches and always, ALWAYS find them too sweet. Even when told they're not. Great video, man!
I’ve been cooking on 2 Lang reverse flows for years. As long as you don’t get the fire over 250 the bottoms aren’t a problem on the butts. If you get over 250 then one you aren’t smoking as you are well aware but also you can just rotate the butts. Great build and that pulled pork looks on point!
Being from North Carolina i was excited to see a Texan do pulled pork. Just found your channel and have already watched about 5 other videos so far lol. Subscribed.
Man, this really makes me want to step up to an offset or reverse flow smoker. But I'm not quite ready to get bogged down with fire and smoke management just yet. 2024 goals. Beautiful looking smoker.
Great content! Gonna do some pork butt and baby backs for a Father's day get together this weekend. Maybe some beef cheeks that i picked up from sams clud too. Have a great Father's day weekend and remember folks. Go cook something outside! PS. I really want to see the next build as a chud pit with chud box as the fire box. The hybrid chud box pit.
This might be a dumb question for someone who doesn't have one of those BBQs but why doing to put a deep sided tray on the grate, then put a high wire rack in the tray and the meat on that. You should still get air/smoke flow around it and then you don't get problems with the grease and cheese. It would also radiate and moderate any excess heat from the bottom and perhaps get it more uniform ?
Have you considered cutting the end off the reverse flow and sliding some Hardee Backer Board in there? It will handle the temps no problem. You could line it with a thin sheet of metal before inserting it if youre worried about off gasing. It would really take the baffle out of the equation.
My dude, looks wonderful. I’m doing a couple this weekend for a family get together. Smoked pulled pork is some of the easiest prep and smoke to get outstanding results. Excellent stuff!
Not a criticism, genuine question. If you pitch the pit a bit to get grease on the deflector to drain to left, wouldn’t a grease drain better serve you on left end of the pit (where it’s dripping through the weld)? Awesome looking pit and cook!
Looks awesome! I'd love to see some videos from you about using leftover/vac sealed pulled pork for other meals. I usually do a couple pork butts at a time, use the food saver on them, then freeze what I don't eat immediately. Then we pull and reheat the portions we need, but I'm running out of meal ideas for pulled pork, so I'd love to get your spin on that!
If the place you get your pork butts from doesn't remove the gland, you're gonna want to do that before you cook it. It's across from the bone where it looks like three folds of meat come together. Cut into that a few inches and feel for it. that's where you'll find what looks and feels like a hard thumb like thing. That's the gland. If you cook with it in it oozes a slimy bitter gunk and causes the meat around it to taste bitter. It will also pull apart like meat, but it tastes nasty. Also, Thermoworks doesn't put a magnet on their thermapen because the magnate throws off its accuracy. Happy BBQing, folks!
Did my first brisket(kinda) today from the inspiration of watching you. In England so its hard to find brisket, so it was just the lean tip. Smoked it on a kettle for 5hours. Came out pretty good for a first try! Just need to get an offset now 😂
Hey Bradley I have a question for you. It was 10:00 pm. Last night by the time I finished up a pork butt. Tired, needing a shower I wondered what do I do now? Do I stay up till midnight letting it rest, pull it apart and into the fridge? Or do I just wrap it and Into the fridge? What's the best way to ensure juicy goodness the next day?
What are your thoughts on cutting the pork shoulder in half? Or into even more pieces. Joe Yim did a nice video where he did a pork shoulder in 6 pieces. Thought process is you’ll get more bark, but it’ll be less juicy. I personally want to try two halves.
@@burntendzzz My local supermarket sells them as halves. They usually both have some bone and generally weight about 3-5 pounds. They may just be calling them halves, but either way, I tend to have pretty good results doing 2 5 pounders as opposed to 1 bigger one.
Once again...great video Brad. I have a question for you or anyone reading the comments ......I was looking to get one of the MEAT grinders....looking at the .5hp dual grind and the .75hp ...I wouldn't be doing anything larger than 10lbs(probably just 5lb batches) for sausage. Just want to make sure I won't regret getting the 1/2hp down the road....Thanks
I recenty was thinking the same thing. Rarely do more than 10 lbs of grinding. But I decided to get the 1hp. It was more money, but hopefully a once-in-a-lifetime purchase. You'll not regret going bigger and the cost difference will quickly be forgotten.
Alright hear me out, as an engineer and ceramic artist I’ve been thinking about potential air flow design for a while now based on what I’ve seen from kiln designs. Firebox below the chamber, run a vent from the firebox to the top center of the chamber, run an exhaust vent out of bottom center. If the flow vent was large enough it would drive a great airflow pull and cause everything to smoke top down instead of bottom up
Cooking on a Weber Kettle for reference. I seem to hit the stall every time and it can last for a few hours. Any tips or tricks or do you just deal with it? TIA
Okay, there is definitely a new theme happening here. Last video has a pez dispenser in the knife role and this video has a level in the knife role. It's the snake in my boot 2.0
good stuff! Have you thought about doing a pork butt pastrami? There appears to only be one video on youtube for it, and none of the big channels have done it yet :)
Love all your videos, Bradley! Two words, though: cotton liners! lol It's kind of a shtick now to be burning your hands with your hot bbq, but safety first!
Hi Brad. I am currently in the process of building a reverse flow offset and i cant wait to do a nice piece of pork butt, because of your cooks you have inspired me to not only practice cooking on an offest but to build my own custom one also
I ordered a shirt from you a little while back. I got the one with the snake wrestling image that says “there’s a snake in my boot” on the back. Wore it to the gym recently and another fellow gym member started talking to me about chud bbq and apparently he watches your videos too haha. Thought that pretty cool!
My favorite part of your video’s (maybe it’s the teacher in me) is when you show your mistakes. Makes all of us feel human. Even really good cooks like yourself. Cheers 🍻 to your sweet new build.
appreciate the inspo! I'm a new smoker using pellets to smoke my first butt for the family today. but I've gotten a lot of good info from your videos and it hasn't led me astray so far 🤙
I love watching your builds! You inspired me to basically make a mini Chud box as the firebox to my smoker. It works great! The grill and fire heights are adjustable so I can smoke or sear in the firebox as ribs or a brisket are being smoked. Next up I’d love to see you build a yakatori style cooker so I can copy it. Lol
Hard to believe the reverse flow is built and already had two legit cooks done on it. Great video Brad
When I smoke pork shoulder I always trim the cap like a brisket (down to a 1/4"-3/8"). I still find some non-rendedered fat during shredding but it's from the center of the shoulder so I don't lose any bark like you do when cap doesn't render down and gets tossed...
Got 4 Prime Texas style Briskets rolling in my reverse flow for a lunch gig this am, so this is the entertainment I needed!
How do you find your fat render on your briskets when you leave the fat cap a 1/4 inch thick? Does it turn yellow?
@razeunit69 I do usually try to leave a 1/4 inch on the flat and shave most off the point, I smoke fat cap up and it always renders down well never have any trouble
@@owenreed1127 Awesome man. Where do you find is the sweet spot on your RF? Next to smoke stack or?
I am getting my first RF hopefully next weekend. Can't wait 😎
@razeunit69 the hottest section on my whole rig is right next to the stacks closest to the firebox. If I'm only trying to smoke one cut I usually aim for as close to the center as I can. Seems to be best all around even spot from end to end!
Best of luck you're gonna have alot of fun with it!
Pulled pork is such a great bbq to do. Everyone loves it. Nearly impossible to mess up(unless you rush it). So many ways to eat it first run and the left over options are endless. I'd love to see you make a smoked enchilada plate or smoked enchilada casserole with pulled pork. So good.
I was almost going to say I was disappointed in not seeing the official taste test. Glad you stitched that in!
Man what an INCREDIBLE job! That's how it's done!
I found out that Hawaiian burger buns and pulled pork makes a great combination.
i always look forward to tuesdays and thursdays for these videos.
Chili is a perfect way to play with your smoker!! Literally can't mess it up, and you can use a full temperature swing.
I made these just last week, but I covered it in rendered bacon grease whilst doing my overnight rest. I also made the sandwiches like a Cuban style Carolina. Pressed it in my sandwich press, used pepper jack and provolone with homemade pickles, a slice of farmer's ham, and yellow mustard on some - skipped the mustard and went with a little tangy bbq and slaw on the rest. All made on texas toast that was toasted up using mayo instead of butter.
You HAVE to try it. They were absolutely amazing with that little crispy crunch of the texas toast instead of soft buns or cuban loaf bread.
I love vinegary pork, and spicy mustard sauce . Never too tangy. Awesome content, keep it up.
Did one of these on my kettle grill this weekend. Came out great. I used SPG and a spritz of equal parts Louisiana hot sauce, apple cider vinegar, and honey. Built a really awesome bark, fat rendered perfectly, and hit it with more of that spritz mixture once it was pulled. The family was very happy. I appreciate the ideas and tips I pick up from your videos. My game is much improved thanks to you and a few of your RUclips cohorts.
One of these days, I would love to build a nice smoker. However I love my storebought and it works well enough.
I really thought we were not going get to see the mandatory Official Taste Test. Nice transition!
Get a Fireboard thermometer. Comes with a magnet by default. I switched away from thermapen for it and never looked back. Reads in almost exactly the same time and I can plug another probe into it and monitor it all from my phone. Amazing battery life too. It's awesome.
I just picked up a reverse flow Lang BBQ and cooked 60 lbs of meats this weekend for my neighbors and friends. Pork Shoulder, Brisket, and Ribs over 2 cooks. Thanks Chuds for showing me your ways on brisket. It turned out amazing!
Lang’s are great cookers. I have a 48D
So happy to see your simple, yet flavourful, Texas Pete and vinegar. I've tried quite a few pulled pork sandwiches and always, ALWAYS find them too sweet. Even when told they're not. Great video, man!
I’ve been cooking on 2 Lang reverse flows for years. As long as you don’t get the fire over 250 the bottoms aren’t a problem on the butts. If you get over 250 then one you aren’t smoking as you are well aware but also you can just rotate the butts. Great build and that pulled pork looks on point!
Being from North Carolina i was excited to see a Texan do pulled pork. Just found your channel and have already watched about 5 other videos so far lol. Subscribed.
Try adding a sweet mustard based sauce on the pulled pork. It's heaven!
Building those layers of flavor bbq pit boys voice 😂😂😂
Man, this really makes me want to step up to an offset or reverse flow smoker. But I'm not quite ready to get bogged down with fire and smoke management just yet. 2024 goals.
Beautiful looking smoker.
The Chud rub is on point brother!
Nothing better than a low stress butt smoke every now and then.
Let’s Go Team Beef!
Fantastic cook and build! Another great post.
Awesome job on the reverse flow chudster. I have got to start using the foil boat on my Pork Butts. Loved the bark.
Thermoworks has a sleeve that fits over your thermometer that is magnetic and gliw in the dark. I have one for my mk4.
Great content! Gonna do some pork butt and baby backs for a Father's day get together this weekend. Maybe some beef cheeks that i picked up from sams clud too. Have a great Father's day weekend and remember folks. Go cook something outside!
PS. I really want to see the next build as a chud pit with chud box as the fire box. The hybrid chud box pit.
You should try making brisket on a gas grill, could be a fun challenge
This might be a dumb question for someone who doesn't have one of those BBQs but why doing to put a deep sided tray on the grate, then put a high wire rack in the tray and the meat on that. You should still get air/smoke flow around it and then you don't get problems with the grease and cheese.
It would also radiate and moderate any excess heat from the bottom and perhaps get it more uniform ?
Have you considered cutting the end off the reverse flow and sliding some Hardee Backer Board in there? It will handle the temps no problem. You could line it with a thin sheet of metal before inserting it if youre worried about off gasing. It would really take the baffle out of the equation.
These morning releases make me so hungry.
TMI, bro ... TMI
Smoke Trails bbq tested pork butt a couple different ways and the overnight rest was the clear winner.
fitzmagic back at it again with another banger vid
My dude, looks wonderful. I’m doing a couple this weekend for a family get together. Smoked pulled pork is some of the easiest prep and smoke to get outstanding results. Excellent stuff!
Very good video Brad, this is basically North Carolina barbecue also try some celery seed in your slaw ✌🏽
Not a criticism, genuine question. If you pitch the pit a bit to get grease on the deflector to drain to left, wouldn’t a grease drain better serve you on left end of the pit (where it’s dripping through the weld)? Awesome looking pit and cook!
gotta love a nice basic bbq cook to break in a new pit!
Picked up my first thermapen and said the same thing about the magnet haha
When I hear that torch fire up I always expect AFD to roll up at any moment.
I feel like not just using Bones for the official taste test was a missed opportunity 😂
Cant wait for the true test via a brisket !
Counter point. If you're doing a keto style diet, bbq is the perfect food.
Awesome! I should receive my first RF smoker next weekend. Super pumped that yours is working so well for you. Great video as usual.
I bought a KIZEN Digital Meat Thermometer, $15, backlit (when button pressed, should be always on) but so worth it. Also comes with a magnet, btw.
One of the best ways to break in the new pit!!
Looks like things are leveling up
Look amazing as always, I have a 250 reverse flow and I use a bench scraper to clean my plate. I love the channel, keep up the great work
Looks awesome! I'd love to see some videos from you about using leftover/vac sealed pulled pork for other meals. I usually do a couple pork butts at a time, use the food saver on them, then freeze what I don't eat immediately. Then we pull and reheat the portions we need, but I'm running out of meal ideas for pulled pork, so I'd love to get your spin on that!
I always save enough to make a batch of Pork Green Chili.
Enchiladas are a good way to use some as well!
Reverse flows pits are the way to go.
If the place you get your pork butts from doesn't remove the gland, you're gonna want to do that before you cook it. It's across from the bone where it looks like three folds of meat come together. Cut into that a few inches and feel for it. that's where you'll find what looks and feels like a hard thumb like thing. That's the gland. If you cook with it in it oozes a slimy bitter gunk and causes the meat around it to taste bitter. It will also pull apart like meat, but it tastes nasty. Also, Thermoworks doesn't put a magnet on their thermapen because the magnate throws off its accuracy. Happy BBQing, folks!
Did my first brisket(kinda) today from the inspiration of watching you.
In England so its hard to find brisket, so it was just the lean tip.
Smoked it on a kettle for 5hours. Came out pretty good for a first try! Just need to get an offset now 😂
Serious question: just how much better of a result do you get using a wood-burning smoker vs a Traeger pellet grill?
I’m looking forward to see a brisket on the reverse flow.
Hey Bradley
I have a question for you.
It was 10:00 pm. Last night by the time I finished up a pork butt. Tired, needing a shower I wondered what do I do now? Do I stay up till midnight letting it rest, pull it apart and into the fridge? Or do I just wrap it and Into the fridge?
What's the best way to ensure juicy goodness the next day?
Did you know Texas Pete is made in North Carolina? Makes it an even more proper sauce for Carolina pulled pork!
Bought the thermoworks alternative the Javalin. Magnet and cheaper normally. Especially when you find it on sale.
What are your thoughts on cutting the pork shoulder in half? Or into even more pieces. Joe Yim did a nice video where he did a pork shoulder in 6 pieces.
Thought process is you’ll get more bark, but it’ll be less juicy. I personally want to try two halves.
Why? If you want lump charcoal, just buy a bag of it, no need to create some out of pork butt…😂
I do halves all the time when i want to be done within 5-6 hours. I've never had an issue with it coming out dry.
I’d rather have pork steaks than pulled pork honestly. I cut a butt into steaks on the reg.
@@noforceken1899 so one side has the bone? Why not just buy a smaller pork butt? Or are you buying boneless pork shoulder?
@@burntendzzz My local supermarket sells them as halves. They usually both have some bone and generally weight about 3-5 pounds. They may just be calling them halves, but either way, I tend to have pretty good results doing 2 5 pounders as opposed to 1 bigger one.
Love the TPete & ACV ... the Eastern NC way.
Chud Team assemble
Would firebricks on top of the baffle plate help reduce the radiant heat?
LMAO I spy a level in that there knife roll.
That pork butt looks delish and that smoker looks to be working well for ya.
Once again...great video Brad. I have a question for you or anyone reading the comments ......I was looking to get one of the MEAT grinders....looking at the .5hp dual grind and the .75hp ...I wouldn't be doing anything larger than 10lbs(probably just 5lb batches) for sausage. Just want to make sure I won't regret getting the 1/2hp down the road....Thanks
I recenty was thinking the same thing. Rarely do more than 10 lbs of grinding. But I decided to get the 1hp. It was more money, but hopefully a once-in-a-lifetime purchase. You'll not regret going bigger and the cost difference will quickly be forgotten.
Alright hear me out, as an engineer and ceramic artist I’ve been thinking about potential air flow design for a while now based on what I’ve seen from kiln designs.
Firebox below the chamber, run a vent from the firebox to the top center of the chamber, run an exhaust vent out of bottom center. If the flow vent was large enough it would drive a great airflow pull and cause everything to smoke top down instead of bottom up
I was hoping to see Bones on all fours hopping up for the official taste test😂
dang it! was going to order some rub for a pulled pork cook, sold out ;(
Huge fire box so you can throw huge logs in there. Putting the butt in the warmer made it so tender. The fat just melted away.
When's that Chud rub going to be back in stock Bradley? I'd love to get some! Great video as always.
Dang boy looks delishhh...
Cooking on a Weber Kettle for reference. I seem to hit the stall every time and it can last for a few hours. Any tips or tricks or do you just deal with it? TIA
Okay, there is definitely a new theme happening here. Last video has a pez dispenser in the knife role and this video has a level in the knife role. It's the snake in my boot 2.0
You sounded exactly like Peter Griffin at 5:13 🤣
I'm a big fan of reverse flow. More consistent temps.
It’s time for a brisket dude!
When does the reverse flow move to the back yard studio?
preach regarding thermoworks
Keeping it on the level haha another good video.
I was expecting the sprayable wagyu in the knife roll
Need to try bacon wrapped pickle spears haha
good stuff! Have you thought about doing a pork butt pastrami? There appears to only be one video on youtube for it, and none of the big channels have done it yet :)
hey chud, what's your opinion on scoring the fat cap before binder/seasoning? seems to be the trend right now.
Can you do a dry bran on beef and pork? Just like you do chicken
Love all your videos, Bradley! Two words, though: cotton liners! lol It's kind of a shtick now to be burning your hands with your hot bbq, but safety first!
Well Bradley Robinson we decided to buy the house next door to you when it comes for sale!
Hi Brad. I am currently in the process of building a reverse flow offset and i cant wait to do a nice piece of pork butt, because of your cooks you have inspired me to not only practice cooking on an offest but to build my own custom one also
Like the manikin in the background.perhaps a chud bubble head doll.
Looks great like always
Is that breville the smart oven or oven air fryer pro?
What toaster oven do you use as your warming oven??
Bradleyman. Just trim out that lymph node brocephus. Love U.
Are you going to do another Weber kettle cook off
Why is Rachel pretending like those biceps didn't pop😂
Go for the typhur!
Good looking butt, brother! Show us the repair process for that popped weld, if you can!
Looks fantastic.
Epic Meal TIME!