Heyyyoooo! Nice video Brian! Appreciate the shout out, and I'm glad you enjoyed it! SPG butts are quickly becoming my favorite way to do them! Crazy how good they turn out! Your's looked awesome! Juicy, barky, delicious!!
560 does a nice job. Butt came out nice. If you were cooking one 9lb bone in butt your choice of equiptment 22 with sns or weber 22 wsm. I have both but Im experimenting and so far havnt needed capacity. I just done my first butt I did not wrap, I like the heavier bark. It seemed that at the end bark looked like it was deep frying in its own fat, it was dark I thought it tasted pretty good,but it did look like it could have been burnt, you could poke thru with your finger and it was almost hollow under the bark. I did this on kettle with sns 13.5 hrs I did not turn it either. Rested for 1hr. I figure wsm is made for longer duration. I filled sns up with water and a weber drip pan under to catch drippings. There probably was 1/2 inch fat cap. I left that and placed that down. I will try butcher paper next time. That drip pan had almost 1/2 a 3 pound potato salad container of fluid, 1/3 was fat. I just refrigerated and took fat off and used drippings on side. The strange thing was to see that bark frying in its own juices. I did mop with 50/50 cider vinegar apple juice. Do you still have wsm and pitts & spitts. The 560 is really impressive especislly the blue model with wooden fold down shelf.😀 I didnt see a drip pan on your cook how did that work out. I was around 225 the whole time on my cook.
John Knapp ya if I had to choose one of those coolers I’d probably pick the WSM solely because I know I could do a 9lbs butt with 1 load of charcoal. And yes I have the 22” WSM and my Pitts and Spitts but I’ve been so impressed with the masterbuilt lately that it’s been my go to.
@@MadHorseBBQ you know it! I started smoking foods a couple years ago and was researching some vids and came across yours. Then figured out who it was. Lol
I know this is probably a dumb question, but what is the mixture that you use for the Apple Juice, Apple Cider and water to spray it down? I am new to smoking and I have no clue! thanks!
Great video . Are you covering your heat manning fold in foil just for this cook or is this something that your going to do constantly. I’m thinking of getting the 560 but I know it’s harder to clean than the 1050.
That bark looks GREAT!!! Do you think you mainly bet that from spraying it or rub? Also how much water to apple juice to vinegar do you use ? Great video
John Bauer thanks Johnner! And I’d say it’s a combination of the rub and using the pink butcher paper to wrap. I’m under the impression that the spray obviously keeps it a bit more moist and it gives it a heavier smoke flavor because the smoke sticks to wet meat.
Pete Stopfer hmmm the only real benefit would be you can go longer on a hopper of pellets if it’s big enough. But IMO the flavor is night and day with the masterbuilt compared to a pellet grill.
Like your videos! have a question In the market getting my 1st smoker looking for something really solid. At of all your smokers is there one you recommend above all?
Thanks! And it depends on what you’re looking for. If you want something that is essentially set it and forget I’d recommend alert grill or the Masteriilt Gravity Series 560. If you’re looking at something you need to pay attention too I’d recommend a Weber kettle.
@@MadHorseBBQ Thank you for getting back to me. Think I'm gonna go pellet fed. Going to use daily but be more venturous and long cooks on the weekend so looking for durability. I'm doing my research but overwhelming on different types. Pitts and Smith looks amazing! How is that one holding up?
Heyyyoooo! Nice video Brian! Appreciate the shout out, and I'm glad you enjoyed it! SPG butts are quickly becoming my favorite way to do them! Crazy how good they turn out! Your's looked awesome! Juicy, barky, delicious!!
Ash Kickin' BBQ not a problem! And thanks Darrin!
HAHAHA the SPG sneeze!!!!! Awesome Brian hahaha!! That butt looked great bro!
Dead Broke BBQ the SPG is so darn good it hurts lol! Thanks Ricer I appreciate it!
If you ain’t sneezin’ it ain’t seasoned 😂
All the coughing and sneezing sold me on buying the spg
sean smith it’s sooo good it hurts! Multiple of my coworkers have also bought it.
What's the difference between wrapping in foil vs the paper?
Matter if personal preference. I think better bark with butcher paper
@@MadHorseBBQ ok thanks. I've never used paper but I'll give it a try
@@davidwatson4723 ya it’s for sure worth a shot.
560 does a nice job. Butt came out nice.
If you were cooking one 9lb bone in butt your choice of equiptment 22 with sns or weber 22 wsm. I have both but Im experimenting and so far havnt needed capacity. I just done my first butt I did not wrap, I like the heavier bark. It seemed that at the end bark looked like it was deep frying in its own fat, it was dark I thought it tasted pretty good,but it did look like it could have been burnt, you could poke thru with your finger and it was almost hollow under the bark. I did this on kettle with sns 13.5 hrs I did not turn it either. Rested for 1hr. I figure wsm is made for longer duration. I filled sns up with water and a weber drip pan under to catch drippings. There probably was 1/2 inch fat cap. I left that and placed that down. I will try butcher paper next time. That drip pan had almost 1/2 a 3 pound potato salad container of fluid, 1/3 was fat. I just refrigerated and took fat off and used drippings on side. The strange thing was to see that bark frying in its own juices. I did mop with 50/50 cider vinegar apple juice. Do you still have wsm and pitts & spitts. The 560 is really impressive especislly the blue model with wooden fold down shelf.😀 I didnt see a drip pan on your cook how did that work out. I was around 225 the whole time on my cook.
John Knapp ya if I had to choose one of those coolers I’d probably pick the WSM solely because I know I could do a 9lbs butt with 1 load of charcoal. And yes I have the 22” WSM and my Pitts and Spitts but I’ve been so impressed with the masterbuilt lately that it’s been my go to.
beautiful bark! juicy and tender , looks amazing! nicely done. cheers
Meaty Mike thanks! 🍻🍻
Mad Horse BBQ no problem!
Looks real good Horseman! I've been having a real urge to get my smoker going this summer, and your vids are only adding fuel to the fire. Lol
Michael Lever thanks Mike! And the best way to soothe your urge is just to run that smoker all year long! Haha
And I’m assuming you went to SFHS?
@@MadHorseBBQ you know it! I started smoking foods a couple years ago and was researching some vids and came across yours. Then figured out who it was. Lol
Michael Lever fantastic! Hope all is well!
I noticed that the Garage door is down.....hmmmm. Awesome lookin pork!
Tom Horsman haha indeed it is! Can’t have anyone taking to close of a look see at my new grill!
Faaaantastic looking pulled pork Brian.
Random Acts of Cooking thank you!
Good looking butt Seth, nice bark, simple rub, always a good easy thing to make. Keep on grillin!
Pickles BBQ 🍻
I know this is probably a dumb question, but what is the mixture that you use for the Apple Juice, Apple Cider and water to spray it down? I am new to smoking and I have no clue! thanks!
I just use equal parts of apple juice, apple cider vinegar, and water.
Wow! That bone came out easy-peasy. New subscriber here.
Hobie's Garage BBQ thanks! 🍻🍻
Great video, what is the fuel consumption on a cook like this?
Thanks! And hmmm if I remember right I think about 3/4 of the hopper
Great video . Are you covering your heat manning fold in foil just for this cook or is this something that your going to do constantly. I’m thinking of getting the 560 but I know it’s harder to clean than the 1050.
ben letch thanks! And I’m just giving the foil a try.
That bark looks GREAT!!! Do you think you mainly bet that from spraying it or rub? Also how much water to apple juice to vinegar do you use ? Great video
John Bauer thanks Johnner! And I’d say it’s a combination of the rub and using the pink butcher paper to wrap. I’m under the impression that the spray obviously keeps it a bit more moist and it gives it a heavier smoke flavor because the smoke sticks to wet meat.
Where do you buy SPG for best deal?
How do you "know" it was cooked in butcher paper vs aluminum foil by taste?
Nic Schilling I can tell by the taste, bark, and overall texture. And I’d just go right to the SB website to order.
@@MadHorseBBQ I guess now I need to do a side by side wrap with foil vs butcher paper for my own learning.
Nic Schilling yep that’s the best way to go! And so much leftovers.
Nice and juicy man, looked great:)
Mayhem thanks!
Enjoy your videos! That new Masterbuilt is intriguing. Do you see any benefirs a pellet grill offers over this grill?
Pete Stopfer hmmm the only real benefit would be you can go longer on a hopper of pellets if it’s big enough. But IMO the flavor is night and day with the masterbuilt compared to a pellet grill.
Like your videos! have a question In the market getting my 1st smoker looking for something really solid. At of all your smokers is there one you recommend above all?
Thanks! And it depends on what you’re looking for. If you want something that is essentially set it and forget I’d recommend alert grill or the Masteriilt Gravity Series 560. If you’re looking at something you need to pay attention too I’d recommend a Weber kettle.
@@MadHorseBBQ Thank you for getting back to me. Think I'm gonna go pellet fed. Going to use daily but be more venturous and long cooks on the weekend so looking for durability. I'm doing my research but overwhelming on different types. Pitts and Smith looks amazing! How is that one holding up?
dbutler619 awesome. And the Pitts and Spitts is a tank and is holding up great. I store mine in the garage so it’s out of the elements.
Love the videos featuring the Masterbuilt! Quick question....where did you get the sprayer? Looks incredible!
Sergio David Solis thank you! And the sprayer came with the oven I bought.