No-Wrap Pork Butt
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- Опубликовано: 23 июл 2024
- Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for his No-Wrap Pork Butt. It's as easy as it sounds and produces an incredible bark with big smoke flavor!
► FULL RECIPE: (www.atbbq.com/thesauce/recipe...)
RECIPE COOKED ON: (www.atbbq.com/brands/yoder-sm...)
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This guy is so calm and wholesome, it is simply impossible to dislike any of his videos. No flashy effects, no annoying music, good products and a masterpiece of food. I love you bbq guy.
Chef Tom is the shit!
Thanks for watching!
@@800JRD Indeed sir, the shit he is... lol
@@allthingsbbq i got a new idea for beef ribs. If its possible. I found a 30 inch beef rib video found in the South American region of Ecuador in the town of Quito. Seasoning is simple. Smoky Montreal Steak Seasoning, Montreal steak seasoning, and red pepper flakes. Smoke at 280 for 17 hours and rest 1. Serve, no sauce needed.
@@allthingsbbq the video is from Pitmaster X. You’ll love his videos.
Best way to wake up: Brand new ATBBQ!
Love crunchy bark on pork shoulder so this looked like heaven to me 🤩
I’ve been doing a lot of no wrap cooking on my smoker lately. I’m just loving the flavor and texture I get. I did a prime tri tip like a brisket not too long ago and it was amazing.
Great video. Your trimming instructions are great. Thanks
The last pork butts I made were no wrap, turned out amazing with bark also. Thanks for another great recipe Chef Tom!
Everyone else find his videos so relaxing and satisfying?
and hungry!
Made this a couple of weekends ago. It turned out so good, smoky and moist.
My mouth is watering again! Great video.
“Gonna load up the pistol grip” didn’t know chef Tom was gangster like that lol 😂
Chef Tom bouta pull up
I've made pulled pork many times before, but there's always something new to learn from Chef Tom - thank you 👍👍👍
You bet! Glad you enjoyed it.
Wow friend, this pork is exquisite, it looks well cooked and seasoned, fantastic thanks for sharing
Thanks for watching!
That’s how it’s done! Nothing beats full bark
This guy is giving a master class for sure.
I liked the way you trimmed up the butt. I have never tried not wrapping before, but will give this a try. Thanks for all the great videos.
Great vid! Gonna have to try it.
How about some Bison? Or elk? Really, any large wild type game. It's much more lean and would be a challenge. I've tried some different game and struggle to keep the moisture on the higher end.
Heck yes!! Well done
Always good videos! 👍
Thanks for watching!
Great cook Chef!
Thanks for watching!
Unwrapped is the ONLY time I don't trim 'all the fat'. And now it's a 6-8 hour cook. I spray it with a 50/50 apple cider vinegar and water while cooking. It's about as black as charcoal by the time it's done, but it's oh soo good! I prefer this method, but it just takes your day. The seasoning you just can't taste any of it, so wasting time there. A strong injection will come through a little, an apple juice and garlic brine is even better. Soak it 4 days.
Cheers 🍻.
Mannn did this it was freaking delicious, trust this process
Thank you Bruh and Merry Christmas
That's awesome! Thanks for watching!
I like this! I wonder, what about putting a pan under to catch the juices and then can filter it out and pour over the pork after shredding?
Ive been wanting to run a no wrap Boston but inject with rendered pork fat instead of a marinade to see if it comes out more juicy but still with the bark. Inspired by what everyone is doing with the tallow briskets from Mad Scientist BBQ. I would love to see Tom's take on that!!
Just stumbled upon your channel and don't really watch your videos but damn I got appreciate the video quality. That's some good camera work and attention to detail.
Never injected a PB. Nicely done, wonderful presentation.
Really enjoy your videos, great shots. Shout out to your cameraman
Chef Tom
For the last couple of years I've watched you smoke up some fantastic BBQ. As well as all the accompanying side dishes. What I would like to see, is it all put together in a delicious BBQ Sundae. Imagine cornbread, smoked bbq beans, smoked mac 'n cheese, cole slaw, pulled pork. All crowned with a scoop of garlic mashed potatoes drizzled with a savory bbq sauce served up in a wide mouth quart mason jar. A complete bbq meal at your finger tips. Well it's just a thought. Keep doing what you do, like everyone else that watches you. I'm learning to up my bbq game.
Chef Tom,
I have become addicted to your videos. I love the instructional quality of your presentation. Keep up the great work! 👍
PS - I’d eat the hell out of that, too😂
Thanks for watching!
Absolutely love this method. I regretted last time I wrapped lost a lot of the bark.
Yeah im 0-3 making pulled pork. Not like it's bad but it hasn't been amazing either. Gotta try not wrapping it
@@cdot2four it depends on what you prefer. My family and friends loved it last time. It was definitely juicier but I personally prefer the bark. I might try paper next time instead of foil.
Love the onyx colored bark on that pork
Parabéns mano muito bom sensacional top top Zeraaa 🇧🇷🤠👍🇧🇷
I just came back from a trip to NC and they had a vinegar sauce that was “outta bounds!” Second best sauce I’ve ever had! May dad makes the best and yes he’s from NC.
Who was the sauce made by?
Sounds amazing.
@@csimeone1802 I think it was a house special. But the sauce was very vinegary AND I loved it. It reminded me of my dads.
Is there a big difference between bottom rack and top rack when doing this? Awesome video. Thanks!!
Chef Tom hit that butt with the pistol grip!😄 Good stuff brotha! Gotta get me some of that tar heel tang!
This looks very promising. I have been looking to get a new smoker (I have a pecos). And I can’t decide if I need a break from tending to a fire all day and if the ys640s makes great bbq flavor… halp! Ps: would you but the fat cap on top for this method or is it better to keep it at the bottom to completely render the fat cap?
Hey chef Tom I’m doing 8 Boston butts on a Traeger 780 2 usually take about 7 hrs at 275 wrapped in foil. in your opinion should I be looking at much longer than 7 hrs if I wrap them?
I recently drtyage a Australian waygu. After I trimmed off all my pilicos can I add it to my beef tallow( I have brisket and whole tenderloin waygu fat to add not dry aged)
🇳🇱 Looks delicious!! Put it on my list
I honestly almost made everything on chef Toms channel man. So much it became a second nature and now I’m my own chef lol
Thanks for watching!
I just found Saturday’s new recipe
Chud and Tom about to have a feud over pellet grills
Chud's pellet brisket turned out pretty solid
Have you switched off of the Victorinox and gone with the Wusthof boning knife?
I never wrap unless I’m competing. I usually do events ranging from 5,000 to 25,000 and wrapping would be time consuming and bloody expensive. I personally love unwrapped pulled pork, so much texture!
The best middle ground I’ve found is the foil boat method for my pork butts.
Do you spritz throughout the cook? If so, how often?
very nice and become quite fond of the the wrap style but suppose no wrap butt is better than no butt at all! :)
That is one awesome pork butt!! You rocked it Chef Tom!! What a beauty.
this is the only way tro cook pork butt - can't beat the caremalised bark mixed in with the pull apart meat
Oh yeah!
Looks delicious! and so effortless, just inject, rub, smoke, shred and eat.
Thanks for watching!
Im doing fat side up no wrap atm @225 mustard binder with rub all over bone in. I saw some people do fat side down and some do fat side up and others flip theirs. Not really sure the benefits of fat side down and flipping but i figure fat side up aids in basting the pork slowly to keep it tender and should still have a decent bark due to no wrap
What if I messed up and bought a boneless pork butt. Any suggestions on how I should change my cook?
I love your concept of opening up the pork butt and trimming out all that silver skin and junk inside the butt. I'll always remember the video where you did the competition trim, getting rid of all the "junk". PROTIP: If you wouldn't eat it, why cook it? There is plenty of fat in the meat. I like to trim it all off, even the fat cap.
That fat cap and silver is dessert. Where I'm from they're called burnt ends. The unintentional variety are to die for.
That looks delicious . And it is right.. go long and slow and it is harder to screw it.
Man this is the only way I've been doing my butts lately. I put a drip tray underneath and the incorporate the drippings. I guess I may need to try the Meat Church! I always go Killers Hogs and Kosmos Killer Bee Honey Chipotle. Great video!
I tried that once and the drippings tray ended up scorched from the sugars in the rub so I couldnt reincorporate it back into the meat. What kind of a setup did you use?
@@akirch9 i had a little too. I just poured it in my fat separater and saved the good juices
@@lx2nv Thanks ill give it another go sometime
@@akirch9 heck yea
Meat church holy gospel is all you need
Bro, you killed it! I am smoking a butt tomorrow and I am doing it unwrapped. That butt looks great. Super job!!!
Awesome! Thanks for watching!
What flavor pellets ?
How about a no-wrap chopped brisket next?
Hey Tom ever try the McCormick grill mates seasonings?? I highly recommend them. All of them. In fact I got my seasoning recipes for ALL of the cuts of meat
Looks damn good and I can only imagine how amazing it smelled
Thanks for watching!
I like competition style cooking
Comp style pork shoulder gets great results. Here's a link to Tom's Comp Pork video - ruclips.net/video/yKr8aYhpmz0/видео.html. Thanks for watching!
@@allthingsbbq - I brined a pork but for two days with sea salt, dried it off and sprinkled fresh ground tellicherry peppercorns, garlic powder and onion powder, let it stand at room temp for an hour while the charcoal was burning. Chunks of good mesquite wood added. Smoked it for 4 hours, and sprayed it generously every fifty minutes with Martinelli's apple juice. Internal temp, 170-180, Double wrapped it in foil, fully opened the bottom vents on a vertical smoker and let it ride for another 2 1/2 hours, at 275-300. I think it was about a 4lb. piece. But it turned out scary good. I'm thinking the brining process was a contributing factor. Just for kicks I added powdered oregano and powdered paprika to the brine. I use a horizontal barrel smoker with side fire box for ribs.
Hey I'm back Crazy Man BBQ Company
Good to see you.
Been a hard year, had a quadruple bypass and 3 strokes and an amputated toe but I'm a survivor
Bob Cooney
Holy shit bro I’d say it’s been a tough year . God speed
Cheers to you Bob! I raise my glass to a diehard BBQer!!@
@@davebasinger8277 I'm a survivor and big fan. I got my new offset Smoker and having fun..I'm a retired fireman and was the Chef in the fire department. Would you like a copy of my Cookbook ? Email me at BobbEvtwins2021@gmail.com and I will send you the Cookbook
Your talking about the lack of moisture. Put it on a bun with some Slaw and Sauce and hand it to me please...! 😁
What knives do you use?
Usually Shun or Wusthof. The Victorinox boning knife was used in this video: www.atbbq.com/accessories/cutlery/knives/boning-knives/victorinox-6-inch-semi-stiff-curved-boning-knife.html
I've always done fat up. Whats you theory on fat down?
Fat provides a layer of insulation, but it depends on where the heat is coming from. In most, if not all pellet cookers, the heat comes from the bottom.
In Australia that pork shoulder.
I really wish you were my neighbor!
I bought one of the meat church pork injections and it was absolutely revolting. Never again, Meat Church. Fool me twice.....you're not gonna fool me again!
It looks burnt? Does it taste like it’s burnt?
From another website....but it is a great explanation. Bark is not burnt and tastes incredible. "As the meat is cooking, the surface begins to dry out. Proteins on the meat’s surface bond together and form polymers. This is called the Maillard reaction. The result is a hard layer on the surface of the meat, called the pellicle. If you applied a spice rub to your meat, it will form a crust just on top of the pellicle"
Wish I watched this video 😢 last night
What are the gloves under your black gloves
Here is a link to those gloves: www.atbbq.com/accessories/gloves/hot-food-gloves/hantover-knit-gloves-white-60-40-blend.html
@@allthingsbbq thanks mate 🍻
No wrap = best bark and flavor. Cooking too low will dry out even the juiciest butt so I go 250* and it usually takes about 1 hr per lb. It’s so foolproof even a fool like me can do it.
How is there even a single dislike
Noice
It looks like a burnt meteorite. Is it suppose to be that black?
You don't think you need to rest it??
I feel like he's trying to convince himself that it's not dry lol 😆😂 I'm just playing bro it looks bomb!
Was definitely dry.. LMAO. Can tell by how stringy it was.
Because you are not supposed to trim a pork but. You leave all that shit on there and it all renders down. Also fat side up helps with the "crunchy" fat. Fat is never supposed to be crunchy. It's supposed to melt down.
Been smoking meat for 20+ years...... you've humbled me. Teach us more.... MEAT WIZARD KING 🤴 update- tried this method (over 10 hours-at 225 to 300) and the meat was not done. I allowed my over 20 years experience to listen and the truth is I've never really enjoyed a butt unless it's cooked low and slow for over 16 hours. I've now placed the butt in a crockpot with apple juice and potatoes to hopefully salvage the meat. I use real coals and real wood, so maybe that changed the texture. Love the vid though.
Thanks for watching!
Why in the “trimming pork shoulder” you say take off the fat cap and then every other pork shoulder video you say no need to take off the fat cap?! Hoping I didn’t mess this up by following your trimming pork shoulder video
But will it taco?
Looks mad dry. I’ve tried this exact same recipe on my Yoder and got dry pork.
Hey Jason, I've been cooking on a 640 since 2010 and pulled pork is a go to for big gatherings or flavored up for a Latin feast. This is my go-to method - ruclips.net/video/yKr8aYhpmz0/видео.html. As for seasoning, season to your taste and occasion. Recently we've been doing a savory take on a shoulder, brining with - www.atbbq.com/sauces-and-rubs/rubs/all-purpose-rubs/cattleman-s-grill-butcher-house-brine.html and seasoning with - www.atbbq.com/sauces-and-rubs/rubs/all-purpose-rubs/cattleman-s-grill-trail-dust-all-purpose-rub.html. Thanks for watching!
Never been this early. I'm first lol
Looks tasty but it does look pretty dry...
Looked pretty dry to me honestly
Looks dry
That looks pretty dry for a pork butt. Trade off for the bark. Maybe you could render some pork fat in a small pan while smoking and then mix back into the shredded meat.
I'm sorry, that looks dry. I'm sure it's still good though!
I don't know...that looks pretty dry to me.