Subbed AND liked! You are now my go to channel. Thank you so much for doing what you do. Not many people do it right, you`ve nailed it, sir! Yup, once again, i`m having to clean the drool off my keyboard, lol.
Yummo. Did my first pulled pork should roast in the offset last weekend (second cook in it). Ironbark, seasoned with brown sugar, S&P. 3 & half hrs peaked at 169F, foil wrapped, 2hrs peaked at 202F, wrapped with 2 towels in esky 1.5hrs. Pulled apart beautifully, taste was good. Fed 4 and some left over for lunch. Thank you for your educational videos.
thanks for the tips! got a big bbq coming up for Veterans day and Ive never done pulled pork in an offset before - only pellet smokers. Seems about the same - just need to maintain the fire. Looks delicious!
Love your channel brother! Was actually recommended to me by a mate whos a top gun in the nz bbq scene. Always informative with no unnecessary info and I always get great results following your principals. Thanks for your channel bro!
Used your previous video/tutorial for pulled/smoked pork in the webber and as usual, turned out great. After seeing this video with you injecting the meat and throwing it in the oven (if need be) has got me keen as to do another pulled pork. Keep up the great videos mate, really appreciate them 👍👍
I cook my own low "N" Slow rotisserie... Pork, lamb and chicken...But now Focusing on my new Cook up Recipe Beef Brisket....👌👌 Some tip's would be good...Cheer's.
have you thought about using butcher paper to wrap with instead of foil? I havent done this with pork butt, but i have done it with brisket and it seems to help with keeping more of the bark in place. the paper retains moisture, while also allowing some of it to still evaporate, and you dont end up with a large build up of moisture within the wrap
Great video. If possible would you do any bullet smoker videos as they’re entry level smokers and you’d be reaching that audience. Like myself :) just an idea. Keep up the great smokin.
@@LownSlowBasics Can't complain. Got the MSG tried it once still undetermined as to the difference will continue the taste test. Keep the great videos coming
Question mate: Do you start spritzing even if the bark isn’t fully set at the 2hr point for instance? Or, do you wait until the barks fully set with no external moisture before starting to spritz?
Another great video mate, thank you. A couple questions if I may: roughly what weight was the butt, it looked about 4.5kgs? Also, was there any great difference you noticed with the injecting, compared to not injecting? Cheers
i dunno if its just me but i refuse to buy any beer thats less than say 5 percent, I love the sours, but for the price you pay.... its a huge no from me
Pork butt is higher on the foreleg, pork shoulder is further down. Both technically on the shoulder but are definitely separate cuts made of of different individual muscles. Don’t get a money muscle on a standard “pork shoulder”
If you are new here, subscribe to our channel so you don’t miss our next videos! 🔥
Subbed AND liked!
You are now my go to channel. Thank you so much for doing what you do. Not many people do it right, you`ve nailed it, sir!
Yup, once again, i`m having to clean the drool off my keyboard, lol.
@@D70340 haha! Thanks so much mate! Really appreciate the support.
I literally followed your video to the tee. This is the best pulled- pork I've ever eaten! Thank you.
So many options out there that get way too in depth. This video (and the rest of yours) just take us through the journey simply. Thank you!
Cheers mate! Appreciate it.
I made my first brisket using your videos.. best brisket I’ve ever had man you’re a big help
That’s so good to hear! Awesome work
Yummo. Did my first pulled pork should roast in the offset last weekend (second cook in it). Ironbark, seasoned with brown sugar, S&P. 3 & half hrs peaked at 169F, foil wrapped, 2hrs peaked at 202F, wrapped with 2 towels in esky 1.5hrs. Pulled apart beautifully, taste was good. Fed 4 and some left over for lunch. Thank you for your educational videos.
Sounds great! Most welcome 🙏
thanks for the tips! got a big bbq coming up for Veterans day and Ive never done pulled pork in an offset before - only pellet smokers. Seems about the same - just need to maintain the fire. Looks delicious!
Love your channel brother! Was actually recommended to me by a mate whos a top gun in the nz bbq scene. Always informative with no unnecessary info and I always get great results following your principals. Thanks for your channel bro!
Love the video, excellent job dude. Now I'm wondering where that end country mash song came from, love it.
Have a party to help cook for this weekend and needed some tips on pulled pork, great vid mate cheers!
Used your previous video/tutorial for pulled/smoked pork in the webber and as usual, turned out great.
After seeing this video with you injecting the meat and throwing it in the oven (if need be) has got me keen as to do another pulled pork.
Keep up the great videos mate, really appreciate them 👍👍
No worries mate thanks for the support!
Oven ?
@@Aj-nzkiwi Watch the video 👍
@@Ranganation I did and was horrified lol
Where can I get that metal container inside your side smoker? Great video!
Looks incredible and I know it would taste just as good. That beer would add some amazing flavour. Love it mate!
Absolutely love it. Just wish my family liked pork. And I had a smoker.....
Can still do it in oven 😎
Dontcha love it when a plan comes together or rather comes apart, love it brother and such a great idea with the injection
Thanks heaps mate! Was so good.
Doing this on Saturday!!
Awesome as always!
Thanks mate!
I cook my own low "N" Slow rotisserie... Pork, lamb and chicken...But now Focusing on my new Cook up Recipe
Beef Brisket....👌👌
Some tip's would be good...Cheer's.
Hey mate, so you are wanting to do brisket on your rotisserie?
People over in America would be thinking. Wtf is an esky?! Lmao. Great video.
Hey mate what is the size of the charcoal basket?? Recently brought the Longhorn standard offset and it never came with one.
What kind of heat resistant gloves do you use? And where can you get them?
Awesome looked amazing. Gotta get me some of that steak shooter.
You definitely do 🔥🙏
Hi, do you use the iron ark splits for heat or flavour?
have you thought about using butcher paper to wrap with instead of foil? I havent done this with pork butt, but i have done it with brisket and it seems to help with keeping more of the bark in place. the paper retains moisture, while also allowing some of it to still evaporate, and you dont end up with a large build up of moisture within the wrap
Great video. If possible would you do any bullet smoker videos as they’re entry level smokers and you’d be reaching that audience. Like myself :) just an idea. Keep up the great smokin.
Great idea, let me see what i can do!
Thats looks great keep it up 👍
Thanks mate!
That looks so tender, Nice video Aaron
Thanks mate hope you’ve been well.
@@LownSlowBasics Can't complain. Got the MSG tried it once still undetermined as to the difference will continue the taste test. Keep the great videos coming
How does the Oklahoma Joe compare to the Char Griller offset that you have? Pork butt looks great btw.
Absolute legend!!!! Thanks so much for the tips
No worries mate!
Where can I get that firebox?
Question mate: Do you start spritzing even if the bark isn’t fully set at the 2hr point for instance? Or, do you wait until the barks fully set with no external moisture before starting to spritz?
I usually only do once it starts looking dry :)
Thanks mate
Thats some good looking pork 😎
Another great video mate, thank you. A couple questions if I may: roughly what weight was the butt, it looked about 4.5kgs? Also, was there any great difference you noticed with the injecting, compared to not injecting? Cheers
Was around 4kg from memory, yes I believe it helped with moisture retention and gave a subtle sweet flavour throughout the whole piece.
Awesome, I’m doing one this weekend so will give it a try 😀
Beautiful
Fire management video
we got a couple.
pork butt is pork shoulder bro. WOW
👍
🍻
Pop it on a pellet grill
😂😂😂
i dunno if its just me but i refuse to buy any beer thats less than say 5 percent, I love the sours, but for the price you pay.... its a huge no from me
Always good if you want to have a few and still drive.
pork butt is pork shoulder......
Pork butt is higher on the foreleg, pork shoulder is further down. Both technically on the shoulder but are definitely separate cuts made of of different individual muscles. Don’t get a money muscle on a standard “pork shoulder”
@@LownSlowBasics butt has got the shoulder blade in so is shoulder to me..))
Hate it tho when local butchers destroy the cut when removing the blade and then tie it..(((