Ha ha! Did not occur to me till I scroll down to your comment, so true! And I know very little about Seth Rogen, but I’ll bet he’s the kind of guy that likes to eat pulled pork, if not Cook it himself🤠😆🍻
I wrap right after I get a nice bark…2.5 hours at 275-300 degree smoker. Another 2.5 hours and 200 degree internal temp. 5 hours total. Wonderful. Last one was more than 8lbs.
The bark is like 10 maybe 15% of all of the pulled pork. So you have 80+% of it dryer so that that little bit can be better. Ill take the wrap every time
@@yummdiddy Nope, I always use a finishing sauce which adds back all the moister, and then some. You can't call the bark "bark" if you wrap; it's just a soggy mess.
Everyone I cook for loves the bark on the outside so I cut the fat cap off so I get more of the bark in the end product. The meat still turns out just as moist. It would be cool to see one cooked without the fat cap and one with.
Best pork butt that I ever had/made was trimmed extensively and overnight dry brined. It was super tender/juicy, and there weren't big globs of straight grease in the end product - I think there's more than enough internal fat in these things to cook perfectly...
I made one of these for the first time this past weekend. I injected, and let it go to 165 degrees while keeping the grill at 275. At 165 I wrapped it and added a little apple juice. Total cook time was 17.5 HOURS when it reached 200 degrees. I then put it in the cooler for an hour. I didn't get to bed until nearly 4:30 am. Damn tasty. Mine sat in the stall for close to 3 hours.
I did two yesterday started them at 9pm on Friday night. I didn't want wrap them but I did the last couple of hours just to get finished before a get to gether... Both were excellent ..just outstanding .. I used bad byrans and meat church honey hot ..
The wrapped on looked must tasty. I'm sure that those liquids are full of flavor that can be reincorporated into the meat once it has been pulled. Near the end, you told us the amount time again why not the temp again as well.? And I'm really trying to get over all the gratuitous advertising 'round here but , besides that, why does everyone insist on including clips of loud, pointless disco music in their videos? That's some rich and tasty lookin' pork butt though. Thank You
Hey thank you! And I believe the final temp of the butts was right around 204 if I remember right! And if you’re referring too the musics I played when I prepped the butts I use I movie and choices were limited. 🍻
Great video. I never wrap but I think I may just have to give in and try it. That looked juicy. I just don’t want a soggy bark but it didn’t seem to affect it at all.
Thanks CC! I for one prefer to wrap in foil but everybody is different. I think you’ll like the wrap but if your a bark person you’ll like the no wrap better. I’m planning on shooting a bitch paper vs foil next weekend with a couple of butts.
I love the bark.!. If u want better bark but also want to try a wrap, try butcher paper, or even parchment paper for better bark. Another option is wrap it like normal, and then unwrap it for the last 30 min to crisp the bark backup
Brian the butts looked great. I have a couple questions, would you ever just use lawry's seasoned salt as a rub. On the wsm will you use lump or just brickets or have you ever mixed the two. Thanks
Great video. Notice you’ve added the cover to the Pitts and Spitts, is this because it eats thru too pellets? I’m looking either the P&S or a Blaz’n Grill Works, and plan to use often, so pellet efficiency is important to me. Thanks in advance!
Kevin Gallemroe it’s because I live in Minnesota and we have winter lol. I had the cover for my rec tec as well. The cover will be coming off hopefully in a couple weeks. And thank you!
Hey, next time instead of aluminum foil, wrap in butcher paper. Have a foil vs paper comparison. The paper keeps the bark in better shape. Thanks for the video
When I prep a pork butt or shoulder and even a brisket in inject them and apply my rub the day before and wrap it and put it in the refrigerator. The day I cook them, I rewrap them in heavy duty foil, put them in a pan and cook them until I get them up to temp. Always turn out delicious. Never had a bad piece of meat.
@@MadHorseBBQ Yes I do. If you inject just use what you like. You can put some good flavor in your meats. My family isn't to fond of heavy smoke bark but the last few minutes of my cook I do open the foil up to get some smoke flavor. Hope you try this and see if you like it.
Yeah, that's why I leave mine unwrapped until the internal temp hits ~ 160 (maybe sooner or later depending on how the bark looks) and then cook it wrapped until it hits 200 -205. Best of both worlds.
@@MadHorseBBQ thanks for the info. I want to make a custom IoT sensor with web dashboard :) and i want to find only probe with cable. This probe and cable can it withstand high and recurring temperatures? After how many uses does it want change?
I do this all of the time (well, the reverse of it anyway) I leave it unwrapped until the internal temp hits ~ 160 or 165 (or you have the desired bark/smokiness) and then wrap it and continue to cook to 200-205.
I've only done a couple unwrapped because I like bark however seeing this now makes me want to test wrapping. I agree mine have been tougher to pull. Did you say what temperature you pull off the smoker? I did not catch that.
This guy sounds like Seth Rogen lol
timdawg7624 haha thanks! I get that a lot
Ha ha! Did not occur to me till I scroll down to your comment, so true! And I know very little about Seth Rogen, but I’ll bet he’s the kind of guy that likes to eat pulled pork, if not Cook it himself🤠😆🍻
This is funny because I thought about it as I was about to exit video then I bet myself someone probably mentioned it in the comments... Lo and behold
I like to inject apple juice for more flavor. Plus.. I gotta have coleslaw on top of my pulled pork in a sandwich.
Anyone ever tell you you sound like Seth Rogan?
Matt Muzic maybe just once or twice lol
Lmao.... exactly!
I wrap right after I get a nice bark…2.5 hours at 275-300 degree smoker. Another 2.5 hours and 200 degree internal temp. 5 hours total. Wonderful. Last one was more than 8lbs.
That’s a great method!
I keep mine unwrapped but have a pan of apple cider/Red Stagg in it also that evaporates/collects fat as it cooks. Keeps its plenty moist.
Good idea!
I’ll never understand why everyone seems to wrap. I tried it once and never again. The bark just isn’t the same…. And the bark is the best part!!!
Ok
Because many people like a more moist and tender end result that also has less cook time. 🤦♂️
The bark is like 10 maybe 15% of all of the pulled pork. So you have 80+% of it dryer so that that little bit can be better. Ill take the wrap every time
@@yummdiddy Nope, I always use a finishing sauce which adds back all the moister, and then some. You can't call the bark "bark" if you wrap; it's just a soggy mess.
Everyone I cook for loves the bark on the outside so I cut the fat cap off so I get more of the bark in the end product. The meat still turns out just as moist. It would be cool to see one cooked without the fat cap and one with.
John T that’s a good idea! I’ll have to do that! Thanks!
Best pork butt that I ever had/made was trimmed extensively and overnight dry brined. It was super tender/juicy, and there weren't big globs of straight grease in the end product - I think there's more than enough internal fat in these things to cook perfectly...
I made one of these for the first time this past weekend. I injected, and let it go to 165 degrees while keeping the grill at 275. At 165 I wrapped it and added a little apple juice. Total cook time was 17.5 HOURS when it reached 200 degrees. I then put it in the cooler for an hour. I didn't get to bed until nearly 4:30 am. Damn tasty. Mine sat in the stall for close to 3 hours.
the geek hail ya nice!! What did you inject with?
@@MadHorseBBQ half cup of apple juice & half cup of apple cider vinegar. I was reading that injecting can cause the cook times to increase.
the geek nice. It very well could do that. I’ve never injected a butt. I’ll maybe give it a try sometime.
That doesn't make any sense. At 275 with an 8-10 pound butt it should cook about 6 hours-8 at the latest to hit 200.
Thanks! Thanks for doing this and for not adding spritz every 30 minutes or juice to the wrap, I always wondered if that was essential or not.
Thank you for the info! Went to RUclips for tips cause I’ve never done this before..very helpful! Blessings
Donna Mays you’re welcome!
And thanks!
Y'now I've said it for years.. A good sign of a nice butt is a clean bone. Well put! 😀
Scriowa thanks! 🍻🍻
why do some people wrap the pork in paper instead of foil?
Personal preference
That looks so good. Nothing like pulled pork. Keep smoking!
thanks for the experiment
🍻🍻
why not cook it in the over if you are going to wrap it
Definitely could but I didn’t want to
I did two yesterday started them at 9pm on Friday night. I didn't want wrap them but I did the last couple of hours just to get finished before a get to gether... Both were excellent ..just outstanding .. I used bad byrans and meat church honey hot ..
Thanks for the video
You bet! Thanks for watching
The wrapped on looked must tasty. I'm sure that those liquids are full of flavor that can be reincorporated into the meat once it has been pulled. Near the end, you told us the amount time again why not the temp again as well.? And I'm really trying to get over all the gratuitous advertising 'round here but , besides that, why does everyone insist on including clips of loud, pointless disco music in their videos? That's some rich and tasty lookin' pork butt though. Thank You
Hey thank you! And I believe the final temp of the butts was right around 204 if I remember right! And if you’re referring too the musics I played when I prepped the butts I use I movie and choices were limited. 🍻
Looks damn good!!!!
Thanks! 🍻
@@MadHorseBBQ good job at the contest my friend.
Thanks Kyle! You comin with Darrin in august to Albert Lea?
Sure hope so! I'm not going anywhere!
Great video. I never wrap but I think I may just have to give in and try it. That looked juicy. I just don’t want a soggy bark but it didn’t seem to affect it at all.
Thanks CC! I for one prefer to wrap in foil but everybody is different. I think you’ll like the wrap but if your a bark person you’ll like the no wrap better. I’m planning on shooting a bitch paper vs foil next weekend with a couple of butts.
I love the bark.!.
If u want better bark but also want to try a wrap, try butcher paper, or even parchment paper for better bark. Another option is wrap it like normal, and then unwrap it for the last 30 min to crisp the bark backup
@@MrMrsregor agreed! I actually just shot a foil Vs Butcher paper video. It’s coming out this Friday!
@@MadHorseBBQ sounds great! I really respect people that can share bbq tips and not try to keep secrets for them selves. Thank you for the bbq videos!
@@MrMrsregor thank you I appreciate that!
Remove the fat cap completely. It adds nothing and your rub doesn’t penetrate and neither does your smoke .
Ehhh. When I’m cooking cap down I like leaving it. Just a personal preference.
Great comparison. They're good either way but if I'm in a hurry I'm wrapping. Thanks
Dad Incredible: BBQ, Grilling & More thanks!
Hey mate few years too late but man that sanga looked too good. Oh yeah I would of mixed both together feed everyone.
Thanks Bull!
Had a maverick sold it quick talk about no smoke flavor
Lol did you get something to replace it with?
Loved your sandwich,except for the Vlasic pickles(I'm a Classuen Guy)BTW RY just did a video on doing your own pickle slices
Thank you very much! And I’ll have to check that video out!
I think the meat turns mushy when you wrap. Better texture w/ straight cook IMO.
Eh to each there own. I’m a fan of the foil wrap.
Brian the butts looked great. I have a couple questions, would you ever just use lawry's seasoned salt as a rub. On the wsm will you use lump or just brickets or have you ever mixed the two.
Thanks
For me..Lump always burns faster and hotter..which makes it ideal for chicken. I feel more confident with briquettes on low and slow cooks! WSM rocks!
Thomas Oney Thanks
Great video. Notice you’ve added the cover to the Pitts and Spitts, is this because it eats thru too pellets? I’m looking either the P&S or a Blaz’n Grill Works, and plan to use often, so pellet efficiency is important to me.
Thanks in advance!
Kevin Gallemroe it’s because I live in Minnesota and we have winter lol. I had the cover for my rec tec as well. The cover will be coming off hopefully in a couple weeks. And thank you!
Good video. Your video come up in suggested just before I done a search. I am a newbie so I am going with your method cooking a shoulder👍
H Phillips thank you I appreciate that! And lemme know how it turns out!
Who is doing this video Seth Rogan?
Nubian King haha maybe!! But probably not.
I miss this channel why no new videos?
I like the wrapped because you have the juice to make a 'gravy' or dip. Or not, I'd eat either one. Thanks for the comparison Brian.
Random Acts of Cooking thanks! And I’m the same. I prefer wrapped as well.
Getting fancy with timelapse and music I like it cuz. Great video
John Bauer thanks!
The dog does not understand why he didn't get any.
Hey Bri! Nice comparison on the two techniques.
Heavy Metal Bar-B-Que thanks!
Great video! I noticed the insulation cover on the Pitts, how cold was it outside? The pork butt looked really delicious.
Jay Booth thanks! And I can’t remember how cold it was.
Hey, next time instead of aluminum foil, wrap in butcher paper. Have a foil vs paper comparison. The paper keeps the bark in better shape. Thanks for the video
Bob Jackson thanks! And I’m planning on doing video of that when I get some time!! Thanks for watching!
Nicely done! Love the new editing! Lookin good Brian!
Tom Horsman thanks Chief!!
Mad Horse BBQ is upping his game..
I was running out of foil last weekend and just “wrapped” and finished the butt in one of those foil pans. Easy to cook/carry when it was done too.
Phil T I’ve gone that route as well!
It all looked great! ... Except that sandwich. Put some damn meat on that thang, don't be skurred lol ..Turn it into a SAMMICH!
Thanks! And I will next time!
When I prep a pork butt or shoulder and even a brisket in inject them and apply my rub the day before and wrap it and put it in the refrigerator. The day I cook them, I rewrap them in heavy duty foil, put them in a pan and cook them until I get them up to temp. Always turn out delicious. Never had a bad piece of meat.
I’m getting In to injecting here real soon! So you cook your butts in foil the whole time?
@@MadHorseBBQ
Yes I do. If you inject just use what you like. You can put some good flavor in your meats. My family isn't to fond of heavy smoke bark but the last few minutes of my cook I do open the foil up to get some smoke flavor. Hope you try this and see if you like it.
Right on. What kind of cooker do you use?
@@MadHorseBBQ
I just have a cheap off set smoker.
10-4. Do you burn charcoal or wood?
At what point did you take the one off and wrap it?
It’s a good best practice to remove @ 165 degrees and wrap. Put back on for a couple of hours (ish) or until it reaches 195 degrees.
What's the key to a good bark?
Hmmm a decent rub and time.
I can't decide. It's definitely more tender when you wrap it. But the flavor is better when you don't.
Stephen Miller I go back and fourth but I always come back to liking wrapped better.
Yeah, that's why I leave mine unwrapped until the internal temp hits ~ 160 (maybe sooner or later depending on how the bark looks) and then cook it wrapped until it hits 200 -205. Best of both worlds.
Gotta have bark
Ok
What internal temp did you pull it off the grill?
A M 202-204
Looks great doing one Sunday. I also prefer Bush Light up here in Idaho.
guitarjoe41 thanks! And that might just be the smartest thing anyone has commented on here lol. 🍻🍻
Miller Lite
E Warren could take some beer drinking lessons form you.
Cheers
Buschhhhhhhhhhh! :)
Exactly! 🍻🍻
How can you ruin a pulled pork sandwich with onions! Bodaciius BBQ sauce on a brioche roll lightly toasted, with maybe a little coleslaw.
Lol I love raw onion
@@MadHorseBBQ you sir! Need your head examined 😆
@@jefferynordgulen4436 lol
@@MadHorseBBQ do you have a beer can chicken video?
@@jefferynordgulen4436 hnnnm I don’t think so. If I did one it would be on a drum.
Busccccchhhhhh. Nice comparison. I am doing a couple 3 butts this week for the crew at work .. Wrap it is .
Louis at R shack BBQ thanks and nice!
Hey buddy were you get the gloves with red cuffs?
Michael Maxwell Sams club
Great job, Coleslaw's really good on them Sammie's also. ,,keep it up
Wrapped is clearly the way to go... That juice is extra flavor! The meat pulled apart WAY easier.
Thanks and I agree!
Don"t know where you are from but you need to slow way down on your speech!!!!!
A little slow are ya?
You need to fire your audio guy
Pat Bordash haha that’s me lol.
All the amazing beers in the world, and you choose Busch Lite? Hard to take a guy's palate seriously when he drinks Busch Lite.
Videonator haha thanks for watching.
@1134 Well first of all, not a light beer. Preferably, a dry IPA around 5% ABV.
LOLOLOLOL
Opening the smoker makes me cringe, I fell like my butts always turn out worse if I open it
fuloran1 ahhh they turn out good still for me. What kind of grill are you using?
Great video. I'd say you sound more like Harold Ramis (RIP), than Seth Rogen.
Matthew Steele hey appreciate that! Ghostbusters and Stripes are great flicks! Thanks for watching!
What temp do you smoke too, I normally do 203 but did 198 today
Brian Patterson usually 200-205
Great video .
Which temperature sensor is that?
Where can I buy it?
Vaggelis Vlachos it’s the Maverick XR-50 and I bought it from adrenaline bbq.
@@MadHorseBBQ thanks for the info.
I want to make a custom IoT sensor with web dashboard :) and i want to find only probe with cable.
This probe and cable can it withstand high and recurring temperatures?
After how many uses does it want change?
Good video, but you lost me with the Bush Light. Don't abuse your self, at least get some MGD, or a good craft beer of some kind. :-)
Hey thanks! And love me some Busch Light!
Feed your dog, he or she looks thin
Come on man let it rest before pulling
I let them rest for 2 hours...
Brilliant idea using the knit gloves under the nitrile gloves. brilliant.
Jk Canvas thanks!
Can you wrap for the pull then unwrap for the bark?
You sure can!
I do this all of the time (well, the reverse of it anyway) I leave it unwrapped until the internal temp hits ~ 160 or 165 (or you have the desired bark/smokiness) and then wrap it and continue to cook to 200-205.
It looked good until you put that nasty ass onions on it🤮🤮🤮🤮
Haha well thank you anyways..
I've only done a couple unwrapped because I like bark however seeing this now makes me want to test wrapping. I agree mine have been tougher to pull. Did you say what temperature you pull off the smoker? I did not catch that.
Nic Schilling I’m definitely team wrap when it comes to butts and briskets.
Great color! They both looked delicious. Thanks for sharing sir.