I INVENTED a NEW METHOD to smoke PULLED PORK!
HTML-код
- Опубликовано: 16 июл 2024
- Get the MAVERICK 1250 and SMOKE CAGE from Pitts & Spitts here: bit.ly/3ZSlzoE
I'm testing out a new method to cook pulled pork on my Pitts & Spitts Maverick 1250. Will it be better than the traditional method? Let's find out!
______________
JOIN MY PATREON: / smoketrailsbbq
______________
Grill Gun: Get the GRILL GUN here (and use discount code STBBQ on checkout for 10% OFF): grillblazer.com/?ref=STBBQ
MEATER + & MEATER block: www.jdoqocy.com/click-1001514...
Use code "Smoke Force" for 10% off rubs, sauces and more at pitmasterbbqsupply.com
Dalstrong Knives:
- Valhalla Fillet (viking) Knife: dalstrong.com/products/copy-o...
- 14" Slicing Knife: dalstrong.com/products/gladia...
BBQ Buying Guide
Oklahoma Joes Fire Basket: amzn.to/3wmSJz9
Cutting board (get a big one with juice channels, trust me): amzn.to/2JesAhj
Cotton and black nitrile gloves (use them both for heat + liquid protection): amzn.to/31Vly7Y amzn.to/31WPIaO
Heavy duty rubber gloves (When you get sick of throwing out all your disposable gloves): amzn.to/37RXEOa
Reynolds Wrap Pitmasters Choice Aluminum Foil (for wrapping): amzn.to/2HMsYDe
Butcher paper (also for wrapping): amzn.to/2HQUgbl
Wood chunks (for the Oklahoma Joe’s, Weber Kettle, WSM etc.): amzn.to/35Kc00x
Wood chips (for electric smokers): amzn.to/2TBG2xL
Pellets (for pellet grills): amzn.to/3mAnk6i
This video contains affiliate links and sponsored content. I earn a small commission to help support my channel when you purchase through these links.
This video is sponsored by Pitts & Spitts 
Хобби
Get the MAVERICK 1250 and SMOKE CAGE from Pitts & Spitts here: bit.ly/3ZSlzoE
Do you have a promo code? ;) HAHA JK... I wish.
Can you do a video on that holding chest how it was built how it works etc? It would be helpful
I'll work on it
General overview of how to make it: ruclips.net/video/-6ocRbEU7io/видео.html
Detailed Tutorial video on Patreon: www.patreon.com/smoketrailsbbq
I am still a piss poor smoker, however, since I started watching your videos, my smoker game has improved significantly. I smoked a brisket after watching your videos, I turned it into shoe leather because I didn't know how to maintain the smoker properly, but it was the best tasting shoe leather we ever ate!
Keep cooking and you'll make the perfect brisket!
Tried your method tonight and honestly couldn’t tell a big difference between the two, especially when mixed together, so I’ll probably do which method that better suits the gathering! Love your experimental content! Keep it up my man!
Thanks man!
I appreciate your dedication and work! You make great informative videos!! Nice work Sir!! 👏
Thank you!
Great video. Recently I cooked 3 bone short ribs. I took them to 168 then wrapped and put in my oven at 150 for 23 hours. When I cut into them the amount of juice was a waterfall. It even impressed my wife. Both of us thought they were by far the best we have eaten. I appreciate your scientific approach and humor.
I'm doing this next weekend. Does a normal oven do the trick? Or does it swing too much in temp?
Would vacuum sealing them and holding them in sous-vide be an option?
@@hannie1301 Sous vide sounds great. In fact tonight I am making short ribs again. Oven til crust is St. Actually was a great crust at 135. So I then bagged it and put it in Sous Vide 145 for 26 hours. Good luck.
I’m going to try this out. The long hold brisket was a game changer for me.
Nice! Let me know!
So I didn't experiment with my Crock pot on keep warm with some water in it and the water temperature was slightly over 150 so now I long rest my ribs in there. Works really well
Nice!
Thanks for this experiment! I will definitely try this holding method myself.
A smoke cage is exactly what I need for my Traeger. Excited to try it.
I wrap a pork butt at 160 degrees F, remove from the smoker at 205 degrees F (normally bedtime), and put it in a cooler till morning. This works well and also gives me a lot of juices that can be fat separated and added back to the pork for flavor. A good mustard based sauce rounds out the entire experience. In addition, the bone and any leftover fat make great stock. Darlington, South Carolina
I am trying this method right now in a masterbuilt. unwrapped with a water/ apple juice spritz and same in the water pan. a mixture of hickory cherry and apple. 225, then up to 250 around 165 internal. started around 9:30am, it's now around 10pm, temp at 178. few more hours til 190. I've had a drip pan catching all the drippings this whole time. I figure I'll use that pan when doing the hot hold along with a little water and juice. gonna do your method of covering in foil without a wrap. hopefully around midnight, at 150, eat around 5 tomorrow. can't wait!
thanks for all your videos
Looks great to me! I can't wait to try it!
Let me know!
I found that my slow cooker on the "keep warm" setting works perfectly for holding it overnight. It holds pretty consistently around the 145 to 150 range. I'm probably going to get a roasting pan that goes down to 150 for doing a long hold on briskets.
It’s hard to find something that holds a consistent temp at 150. The roasters fluctuate a lot.
I tried the long-hold method and held my pork butt (pulled at 190 degrees) for about 12 hours. It was super tender and moist with no dryness at all. By far the best pork butt I've ever smoked and will use this method going forward.
I've been long-holding everything for years and I'm 100% convinced it's the superior method. I'm also convinced that anyone who claims otherwise probably isn't holding at an accurate and consistent 150⁰ -- most ovens, for instance, swing +/- 25⁰ which yields inconsistent results. Great vid!!
Bingo! People think they are holding at 150 but it's actually 175+
@@SmokeTrailsBBQ Would you show us your long-hold chest setup and maybe some ideas for the rest of us? Are you using a deep freeze with Sous Vide water in the bottom and the protein on a rack above the water? Hard to tell. Trying to figure out how I can long-hold at consistent 150 because tried the oven and as you guys mentioned it varies too much and gets too hot. Crock pot on low gets up to 212 so that's no good.
@@willbraswell4906 I'll work on a video about hot holding. Lots of people asking about it. Yes, its a chest freezer with a sous vide drilled on an angle in the bottom. the rack the meat sits on is above it.
Would you do this with turkey or chicken?
i typically dont have the time to wake up early enough to time these cooks properly, so ive been pretty consistent at smoking for about 5-6 hours (i normally do a couple racks of ribs for that nights dinner) and then i pull either the brisket or the butt off and throw it in the oven til it reaches temp and then a long 160F rest til the next day when i can get to it. i find that because i pull from the offset earlier in the stall i retain more fluid and with pork butt that works great for adding back in when done. for brisket its less ideal with the foil boat to have it in a pool of juices all night. ive been pleased with this method and definitely helps with timing.
Yes it's more convenient for sure
You mentioned putting it in an SV chamber. What of you make 3 levels inside your smoker: from top to bottom: meat, drip tray, waterpan. Than add the collected fat from your drip tray to the SV bag. Or add some warmed up lard ofcourse.
Great idea!
I have made the long hold brisket it was by far the best and most juicy brisket I have ever made the texture was outstanding.
That's awesome!
Enjoy your videos. Was wondering how you turned your freezer into a sous vide any info appreciated.
Interesting take Steve! 🍻
Thanks 👍
How did you make that sous vide chest? Looks awesome, I’ve got the same freezer that I am not using anymore. Would love to see a video about it.
Great video and information as always! Your videos are the best for learning the ropes on smoking. I have a Viking warming drawer in my house. Do you think the results will be similar if I hold brisket and pork butt at your described temps? The drawer goes down to 140. Thank you for your hard work on putting together this information.
Yes that will totally work
I did the brisket(till 180) and ribs (till 165) your long hold method and they are the best so far! I'll try a butt next!
Nice!
ive been doing the long hold for pork in the exaxt same way as i do my briskets. up to 90c then 70c overnight with some fat in the wrap. Seems to work the best that ive managed and i never feel he need to mix sauce with it after.
Nice! Sometimes I just leave it plain and let people mix their favorite sauce in at the table
In an attempt to address the direct radiant heat issue with my RecTech pellet smoker (unlike the Pitts & Spitts where you can use a water pan on the bottom grate) I now use 3 fireplace bricks (1.5" thick by about 4"x9") which fit perfectly on top of the deflector over the burn pot. While it obviously doesn't add any moisture nor converts the heat energy to steam, it does help to block the direct radiant heat from directly below. I'd love to replace the RecTech with a Maverick from Pitts & Spits, but after spending nearly $4k on a Workhorse 1969 offset, the Maverick will have to wait.
Great idea with the fire bricks. Congrats on the workhorse purchase that's going to be awesome!
Does this method work well enough in an oven?
My other option is vacuum sealing and putting it in a sous-vide. But maybe the oven is good enough, and simpler
I just recently got a Vollrath full pan warmer so I can finally (and reasonably) do a true 150 degree hold. So far I've just done a brisket, and it worked absolutely amazingly. I'll probably be doing the same with other low & slow meats in the future, including pork butts.
Nice! Let me know how it goes!
Where did you get the Vollrath pan warmer from?
Which model Vollrath did you purchase? And what depth of pan are you using to keep the brisket warm? Did you just cover it in foil or did you purchase a lid for the pan? How did you make sure the temp stayed out of the danger zone throughout the hold period? Thanks. I currently use a turkey roaster with a temp probe at all times...it seems to hold the temp +/- 5 degrees.
I remove fat cap, cook to probe tender and hold for 6 hrs in installed box.
If any part is too dry just add small amount bbq sauce.
Great video
Thanks!
Good evening! My last pork butt was brined for 12hrs in a homemade brine. Season with Pecanery from Whiskey Bent bbq wrapped and pulled at 190. I held it at 150 for 8 hrs and it was best by far. Juicy and flavorful! Everyone raved!
Amazing!
Thanks for experimenting!
Next suggestion: optimal way to smoke a brisket flat- asking because they are easy to find everywhere, it is closer to reasonable portions for the family, and my household prefers flat to point……
Let’s get smokin’!
Have you ever filled the basket with let’s say almond pellets? If so you could fill the ramp and it might roll down on its own. Thinking about getting one. Great content. Thank you
I’ve watched so many of your videos lately. Can you tell me what method was to smoke it for 5 hours or a certain temp (whichever comes firs), was it brisket?
Aloha! What warmer are you using to hold the meat in?
Is there a video of your Sous vide heating chest ?
Nice work. Love porky pork
What would happen if you used foil boat part way through to help prevent the drying out of the edges and or did the long hold in sous vide bath which would soften the bark a little?
Yep this is compatible with the foil boat method. Sous vide works it just softens the bark alot more and washes out the rub a bit.
Steve, great job with the content, dedication, and willingness to share. I’m hoping to do a pork butt soon, but thinking about injecting it with Kosmos Magic & also pork injection. Thinking it could help with the part that would dry out quicker.
Tried Kosmos Magic & brisket injection. Really thin part of the flat.
Wasn’t a fan of the injection until I tried it.
Keep up the great content. Really appreciate it
The moisture magic stuff (phosphates) is great. I'd go light on anything with salt in it though. The pork continues to brine during the long hold.
Awesome. Thanks for the heads up
Can you braise at 160, take it to 190 and do the hot hold?? Thanks!
Pretty ribbons
Before you add your smoking wood to your other fire pot be sure to preheat your smoking wood so it ignites quicker thus creating let's white smoke because the wood is not smoldering.. a smoldering fire is not hot enough to create the good blue smoke pitmasters are looking for...
Would like more info on the holding freezer
General overview of how to make it: ruclips.net/video/-6ocRbEU7io/видео.html
Detailed Tutorial video on Patreon: www.patreon.com/smoketrailsbbq
Fantastic
Thanks man!
i cook a shit load of pork butts. I cant wait to try this. for me i like a SPG rub on early the day before the cook then i don't like to wait to such a high temp to wrap it drys it to much so buy 165 i am wrapping and i pull them at 198 and put them in a cooler for 4 hrs then i pull it and dump all the juce from the wap on after i pull it.
Nice! yea I've wrapped and held at 145 and 165 - less bark but way more moisture. Just need to hold longer. Like 20 hours.
Did long hold brisket and pork butt… they came out awesome.
Amazing!
How would I do this on a masterbuilt electric smoker?
Same way
Wsm always use a water pan, it was designed that way.
Love your content. In fact my next brisket i'm going to try to take it up to 190 and long hold in a vacuum sealed sous vide @150 fro 12-16 hrs. Should be gtg right?
Also, It would be GREAT to also put into the description or the comments section the method that you're trying out in the video to make it easier for people to re-visit and reference instead of having to seek through the vid to see where the details are. I usually get the "Oh, that sounds like a good idea" when I'm watching the vid fully, then..... being forgetful.... asking "oh crap what temp did he pull? and how long did he hold? .... then i go to the vid and have to find it. Just a thought!
Dilutes the flavor in the bag. Not a fan.
I wonder how this method will work with beef plate ribs.
Lol! I'm literally editing that video right now. Stay tuned!
So has no one created an offset pellet smoker? Why can't the burn pot be where the fire is in a normal offset?
When I'm cooking pork butt, I only cook it till 190 or 195, then rest it before chopping it. Gives it more of a rib like texture, but the flavor and consistency is much better.
Great method!
Do you have a suggestion on what I can buy to hold a brisket at 150 degrees? My oven is not an option. Thank you.
Vevor, masterbuilt electric smoker, sous vide
@@SmokeTrailsBBQ thank you. I know I’m going to sound clueless here. Isn’t the souse vide operated with water? How do you use it to keep food at 150 but dry?
I use a Rival electric roaster ……it is big, holds temp great and is fairly inexpensive.
tried the long hold on a low quality brisket it did not turn out that well ( too lean)... but you warned us about that. got the brisket at cosco had canadian AAA rating. where do you get your briskets?
Costco. Did you hold it at 150?
@@SmokeTrailsBBQ yes i held it there in my oven 145-155 fluctuating. this brisket pushed through the stall very fast. that is why i said it may have been to lean
Can that smoke cage work on other pellet grills?
I don't think so
What happens if the fire goes out in the smoke cage? It won’t relight if you just throw a piece in will it?
Throw some lit charcoal in or hit it with a torch. Or put it over the burn pot again
@@SmokeTrailsBBQ thanks for the reply. Hadn’t considered lighting some coal and dropping it in
Im assuming you couldn’t do over the top of burn pot without taking off the meat and deflector mid-cook which would be too much hassle.
Was going to go lonestar pellet grill next but now I’m starting to reconsider…🤔
Thanks for all the great vids. Trying your long hold on corned beef brisket this weekend for the first time and then again for a normal brisket next weekend. Looking forward to trying something new.
@@Jim-qx2mx There's a removable sear plate/ access "hatch" in the deflector plate so that helps.
Dude, I have been doing this with my Pork Butts ever since you came out with your brisket hold video and it works brilliantly. Thank you always for that. I also have been using a mixture of a butter blend and pork lard wrapped in butcher paper (definitely helps the bark). I am curious have you thought about brining pork? I know pork isn't supposed to be salty so not sure if it would work if you did it right.
Thanks! I brine at comps by way of injecting so it's a pretty common technique. I would definitely inject though. Wet or dry Brining would take a loooong time.
@@SmokeTrailsBBQ yeah that makes total sense. Going up try brining my brisket longer next time. More than 2 days.
I noticed your long hold brisket was 10 hours vs 20 for the pork. Why the big difference?
I long hold briskets 15 to 20 hours now
Can you explain why temperature is not energy?
Temperature is the average speed of all the molecules in a system while energy is the total heat (in joules) in a system. A classic example is to put your hand in a 160 degree oven vs 160 degree water. The water will burn you in a few seconds while you could leave your hand in the oven a very long time. Because water has a higher thermal capacity than air even though both are the same temp. Now take a smoker full of only hot air vs a smoker full of hot air and a hot deflector plate. Both have the same hot air temp and the air in both smokers is transferring the same amount of convective energy to the meat, but in one smoker the deflector plate is metal, which again has a higher heat capacity than air, and its also transferring additional joules of energy directly to the meat in the form of radiation energy. So the dome thermometer in both smokers says the temp is 250, but you are cooking the meat faster in the smoker with the deflector plate because more joules of energy are being transfered in that smoker. Another example is cooking meat in a 200 degree oven vs 200 degree pot of water. The meat in the water will cook in a few minutes while the meat in the oven will take hours. Again, because temperature is not energy. The water transfers more energy at a faster rate than air even at the same temp.
Roughly how long did it take you to get to 190-205??
Around 14 hours
I’ve always found that boneless comes out dryer than the bone in butts. Maybe try with bone in and do the test.
I have. It works!
My favorite BBQ joint would smoke pork shoulder over hickory for 10 hours without a rub, then boil it for 5 hours in a mixture of water, vinegar, cayenne, and salt. The meat was evenly smoky, spicy, and juicy. Try smoking the pork until it reaches 165-175 and then boiling it for 5 hours. It will be juicy once the meat and water have cooled.
Now there's a method i've never heard of!
@@SmokeTrailsBBQ I live on the outskirts of Nashville. The method of smoking then boiling pork is used in this region (northern Alabama, middle Tennessee, and southern Kentucky), but most BBQ joints around here only smoke their meat.
Wouldn't you lose a lot of flavor from juices that are water soluble? But maybe the salt and spices in the boiling water could counteract that...
@@davidkuhlman1001 Honestly, it's the most flavor packed meat I have ever had. As everything cools, the meat absorbs the salt, cayenne, smoke and collagen. You pull juicy meat out of the cool water.
@@blink555also on the outskirts of Nashville and I know a few that boil. I much, much, much prefer non-boiled, traditionally smoked BBQ.
I'm confused, in your initial video when using this method you said the long hold pork butt was much better. Did you discover that it was not as good after further testing?
Can you clarify please? In this video I did say the long hold butt was better
You did. But at the beginning of this video you said that the 165 long hold was not as good, and in the initial video you said that the 165 long hold was better.
@kyleburton7675 ahh OK. To clarify. Both were better results than the traditional 205+ method. But I like the long hold at 150 better than a 165 hold
If you’re feeding wood to your pellet smoker every 20 to 30 minutes why not just use an offset smoker? Thanks for the experiment.
The whole reason for having a pellet grill is so you don't have to add wood every 20 to 30 minutes. I especially don't like opening the cook chamber that often.
I'm still trying to figure out how you're the only person that I've seen that says that you should be using kiln dried wood. Literally every other person says do NOT use it. It's very confusing. I would love you to collaborate with one of these other people who do videos to discuss this matter.
I use kiln dried wood only for small offset smokers with small fires where temp control is challenging. On larger offsets with larger fires I use seasoned wood.
My last pork butt I cooked till 185, wrapped with pork tallow in foil and held at 150 for 18 hours and it was perfect
That's the way to do it! amazing!
@@SmokeTrailsBBQ try using pork tallow next time in the same way you use beef tallow for your brisket.
If you inject the pork would be more moisture and it will taste a lot better
I do at comps. If the injection is too salty it will over-brine. It continues to brine during the long hold
Why do I need sunglasses to watch this video?
Agreed the brightness and saturation was at max. I think he was using a new HD camera.
New camera. Not playing nice with my editing software.
@@SmokeTrailsBBQ No worries. I sometimes see video ads imbedded on websites that are very bright like this so I thought maybe it was conscious decision. Gods luck with your new gear👍.
I don't have a way to hold my bbq at 150F for a long period of time. My oven only goes down to 170F. I've tried using coolers but that only works for 4 - 5 hours.. Do you have video on your sous vide holding method?
Does your oven manual tell you how to adjust tge temp down?
@@SmokeTrailsBBQ Not sure I'll have to do some research on that. Thanks for the suggestion...
Several months ago I tried holding a pork butt off my offset smoker in a ~150 degF oven for 10-15 hours like I did brisket. I thought it ended up over-cooked at the end. But the masses still enjoyed free food. My conclusion on holding oven: brisket YES, pork NO.
Nice! Yea it works really well for brisket
This is crazy because I just did a long hold on a pork butt this past weekend. I haven't tried it yet because I tend to cook in batches and vacuum seal up all the meat and freeze it for later. I'll see what the moisture is like when I open one up later to eat.
When I wrap my pork butts I put them in a tin pan then wrap the top. When I pull it once it’s done all the juices reabsorb.
I always do the overnight heated rest since I’m usually cooking brisket and pork butts at the same time and want to serve them for lunch the next day.
Well I just had me a pulled pork samich and it wasn't dry at all.
Did you pull it off a probe tender first or just 190 like the video? If you pulled probe tender then held it, I could see it getting over cooked
Hard to see, this video is massively over saturated... But the idea sounds good.
New camera
@@SmokeTrailsBBQ honestly, I can't tell if it is something that RUclips is doing, or editing.
Why does everyone want to make everything harder than what it is. Spice it cook it. And eat it!!
You did not invent this method.... I've done this before with a charcoal chimney in my electric master built.
You put lit charcoal in the MES?
@Smoke Trails BBQ yep. I. I keep it unplugged and keep the door open about a half inch and put wood chunks under the chimney. It works perfectly. Almost works better than my offset smoker.
You did not invent a new way to smoke pulled pork. Nice clickbait though, got me to watch, congrats.
Thanks for watching! Drop the link to the recipe/method you're referring to and I'll address it in a future video.
The color of your videos has been super off for some reason the skin tone mostly and 4k isn't looking very good
New camera. Technical issues to work out
Time to just let go of the hair brother. Bald with a beard is in.
I think he needs a place to wipe all that rendered oil off his gloves after the cook.. lol
Boneless pork butts? Smoke cage? This one's clearly for you, California.
This was a really poor experiment. Lets compare a dry hunk of meat, not spritzed, no butter, honey, or sauce added, heat it to 205F and compare it to another hunk of meat cooked to 190F and then steamed for 20 hours. Of course one will be dry and the other moist. moisture conveys taste and smell to the tongue and mucous membranes in the nasal/sinus cavities. The result was preordained but is a straw man caparison. No one (but perhaps a newby) does pork but like the control. I call Shenanigans!
How would you structure it?
Does this only work with the pits and spits grill?😊
To my knowledge yes