De-bone and butterfly to increase the bark area by 80%. Wrap after 6 hours to hold the juices to be decanted to remove fat. Finish to temperature. Pull the meat and pour the juice back on the pork with BBQ sauce to taste. Every bite will have smoke taste instead of "steamed pork".
I love how surprised you are at real honest to God back to basics Texas style low-and-slow. Forget whatever fads and tricks... all you need is good meat and patience. Leave the other stuff to folks that feel the need to brag on Facebook and IG.
I have the same Masterbuilt charcoal smoker and if you didn’t know you can mix in chunks of hardwood with the charcoal to give it a smokier flavor or you can even put a split of wood in the center and pour the charcoal around it and it does great
I have found that the “stall” at low and slow is harder to overcome and extends your cook time considerably. But the results are great. Just have to plan for it.
I have a Large Big Green Egg and have done lots of 24 hour cooks without adding any charcoal while cooking at 225 to 235 degrees, yes the 24 hour pulled pork is great.
I have an off set barrel grill Chargriller and I smoke hard of 4-5 hours with charcoal and wood chunks then wrap with with aluminum foil (The Texas Crutch) and cook another 3-4 hours I keep the temp around 250 F and then here is the big kicker since usually I start after work at 5 PM so at when I wake up in the middle of the night at 2 or 3 AM I go pull the meat off and put in an empty ice chest and leave until I get home from work the next day. Setting in the ice chest holds the temp for another 12 hours and all the connective tissue and most of the fat is gone. Pulls so easy and is still hot enough to burn my fingers. I do 2 or 3 butts at a time and freeze some for later.
I use a Big Green Egg and overnight I can run at 230f from 9PM until 7AM. In a pan like you did. I then put it in an aluminum foil tray add some of the rendered fat, about a cup and 2 cup apple juice the good expensive kind that is 100% apples. I cover the pan with foil and then put it back on the BGE until I need to pull it for the event.
Oh I remember my masterbuilt electric smoker that I put a pork butt on. I thought 225f for so many hours. About 28 hours later it was done. Would love to see what the chamber temp was actually at and not the app. Always seemed like it was off by quite a bit.
I smoke 4kg bone-in Boston butts in a disposable tray at 110°C for about seven hours, then bring it into the house and roast another ~12 hours also at 110°C in the oven. Once it reaches ~95°C and the thermometer probe has no resistance, pull from the oven, wrap the tray tightly with foil, and place in a cooler lined with towels to take up air space. Let it sit there for up to eight hours, then shred and serve. Never any issues.
I had my Masterbuilt for about 4 years, Its a great smoker, but their thermometers are absolute junk. I wouldn't rely to heavily on them, they are very inconsistent. Always double check with an instant read meter. Other than that they are an excellent smoker and worth the money.
There’s a thermometer called meat-o-meter or meator…. Something like that. But it doesn’t have a cord. It connects by Bluetooth and it gives the ambient temperature as well as the center of the meat. That would be perfect to keep tabs on the temperature inside the grill as well as the meat temperature.
Once I get a smoker I'm on this. Have been doing doing Guga's 24hour sous vide pulled pork, which is also crazy good. No crust on the sous vide one though so suuuuuper interested in this!
I have a Rebel gravity feed. It jas seals and latches on all the doors. A 10lbs butt usually takes me 11 to 14 hours @ 225. One time I tried letting rest in the oven for 4 hours, like you do a brisket but not as long and it turned it to mushy. It wasn't totally mush butt it was a little to soft for me.
I put it on the smoker at 220F in the afternoon and then take it off the smoker before bed. Put the pork on the broiler pan you never use that came with your oven and set the oven to 220F. The next morning , raise the temp to 275F and cook until the pork reaches 203F and it should be ready by lunch if you don’t sleep in late.
This is the way. There have been a lot of pitmasters do studies that show that anything after 4-5 hours of smoke time does not add anymore smoke flavor because the meat cannot absorb anymore smoke after that time, so it is just a matter of cooking the meat to temp. This is why the slow 200-230 temp to get that nice smoke is important for those first few hours but leaving it on the smoker and eating wood or pellets doesn't really do anything more than your oven can at a much cheaper cost.
Should have scored the fat cap. If set on smoking for that long when temp stalled, u should have wrapped it. However, the best method is sous vide. Smoke at a low temp (225ish)for 3 hours and sous vide at 170f for 24 hours. FYI don't b afraid to load up ur smoker for example u can lower the sous vide temp on the pork to like 145 and cook for 60 hours. So u could also smoke ribs. I like about 2 hours of smoke and u can finish sous vide at 150f for 24 hours. Which means u could do a chicken or something for that days meal well also setting up meals for the next few days.
I do that as well. Smoke first, sous vide to finish off. Works like a dream and it frees up space to make other things in your smoker/grill. I’ve got a kamado style BBQ that I use year round. I’ll at times run it all weekend. Start off a smoking session, transfer what’s on it to the sous vide, pop on another piece of meat or poultry. Keep doing this all day. Pop on the largest piece I’ve got just before bed, catch some well-deserved z’s, switch that large piece to the sous vide, rinse and repeat. Use the last bits of of the last load of charcoal to grill sausages and vegetables for dinner. Most of the low-and-slow meats are destined for the freezer and fridge for quick buy sinfully delicious meals on other days. Some times Saturday and the night from Saturday to Sunday are reserved for cold smoking, especially in winter. I also reserve any fat that drips out of the meat: it’s got smoke flavour. Mix in some salt and use in the kitchen. It might not be the greatest thing if you’ve got high cholesterol (I don’t) bu your tastebuds will sing. Baste some toasted sourdough bread with smoked slightly salted drippings and dress them like bruschetta, then see if I’m wrong. Or baste something you’ve grilled in a pan on your stove with a little bit of melted drippings. Spread some of it on the outside of sliced bread before making yourself a grilled cheese sandwich instead of using butter. Use some heated drippings instead of goose fat for crispy oven-baked potatoes (come to think of it, perhaps I should try smoking a goose).
You can also add a thin split to the hopper and use the charcoal around it. And while I do like this grill cause its very easy to use and if you add a couple mods very nice longest I have ever 1 load run was like 6-8 hours. Again flavor on it is very very good. very close to my offset. But the firebox on it form the manufacturer is garbage. Make sure you upgrade it first. Like within the first 4 or 5 cooks.
I usually like to do 175 F till I hit 160 internal then I wrap and bump to 275 typically a 15 hr smoke, same way I do briskets as well. Pit-boss pellet smoker
I have to disagree with you on this one brother. My game plan would be to pour the smoke for 4-6 hrs at 225-240*f, wrap and then crank heat to 300*f until internal temp is 203*f. Rest for 3 hrs min. Bark should not be jerky and meat will have more smoke flavor. Running low smoke at low temp for a long time dries out the surface so much that the smoke doesn't penetrate as well. Meat takes smoke better if it is moist imo. Good video and I appreciate the effort. I look forward to your next cook!!
I've only ever cooked my pork butts at 20 hours at 235 in the big green egg using a digi-q. Inject with apple juice, mustard and rub. For 7 hours 165-176 it doesn't move...but never ever open the lid.. 20-21 hours 203⁰ everytime and only uses half the lump in a large big green egg. Great video I really like the channel and the app is great!
That smoker looks cool... but those air vents up the hopper mean no smoking in the rain? Awe. I do most my cooking in the snow haha not sure this would work. Meat looks great though!
Why not try the whole cook, running the bbq 30 degree more than internal temp? If you keep air temp lower for longer, will you have less weight/water loss..?
Could you redo this and check the ambient temp at grate level using a Meater or a Fireboard? Something tells me the temp with a seperate thermometer was lower than what's shown on the Masterbuilts screen
@@soumynonareverse7807I think you guys are talking about two different kinds of thermometers. An oven thermometer specifically measures ambient temp- it doesn’t measure the core of anything. I think you have something different in mind.
You must get a lot of iron in your diet when you use cast iron pan with acidic sauces. Acidic sauces I always use stainless steel pan or pots because acid ruins the seasoning in cast iron pans.
I was wondering why you turned the fat cap down. We’re you worried that the rub would get washed off by the melting fat? I thought it might be even juicier and more flavorful if the fat were allowed to baste the meat while it cooked.
I've got a Yoder pellet smoker and because the heat/smoke comes from below they, Yoder, recommend smoking with the fat cap down to protect the meat from being dry. I'm going to try this recipe next time I do a Boston butt to see how it compares with Roel's.
@@S1I2D On my Yoder I place the roast on the top grate and use a shallow drip pan on the bottom shelf. The fat cap protects the meat from drying out from the heat and because there's plenty of space between it and the drip pan I don't have to worry about a steaming problem.
You could have ate it at 190. Because it already looked probe tender, when I smoke pork I set it at 275°, until probe tender. Sometimes I get lucky and it’s probe tender at 190 sometimes 200 sometimes 205 sometimes 210. I can’t really say but once you get past 200 it’ll get tender fast. But it’s all time under heat, at 200° the collagen has had enough time to turn into gelatin. At 190. It has to sit at that temperature for longer in order for that to happen. But yours smoked for probably three times the amount of time that I would smoke at four. So 90 was probably perfect because they did not reach 200 but it was also cooking for 24 hours. Like when the restaurants cook brisket, they don’t watch the brisket until it reaches the perfect temperature that it’s probe tender because some brisket will be done at 190 and no longer be tough, but some might be tough until past 200. Them all of a sudden 205 and it’s jello. A lot of restaurants just pull the brisket at 190° even if it’s tough because it will get to tender during its long rest. You can have a tender brisket by hitting 190-205 watching and probing until perfect, or pull at 190 even if it’s tough, rest it at 140 for 6-8 hours and that extra time under heat will make it just as tender.
Roel ik heb een masterbuilt 800. En de temperatuur die de masterbuilt aangeeft is soms 20 graden lager als mijn meatstick. Daarom ging de temp niet omhoog. En de prome scheelt ongeveer 10 graden.
Die probe kun je makkelijk testen met waterkoker natuurlijk, maar herken dat hij kan afwijken. En in deze bbq heb je idd meerdere temperatuur zones, zeker met zon lekbak. Met deze temeraturen kun je die probe misbruiken als zone meter (bij iets hogere temperatuur gaat je unit over de zeik)
As some have said. You acheive no more smoke flavor after two to three hours, then just wait for the crust to fully form. Either wrap it and finish in the oven or smoker. I've had extra long unwrapped pulled pork and it tends to be drier. Whatever floats your boat. I tend to like the wrapper after three to five hours at 300°f in a charcoal gravity feed smoker
@@gordonmacdonald881 Do what works for you Gordon. It is my experience that this is true. Some of the most learned bbq experts agree, however that shouldn't dissuade you from smoking your food as long as you want. So I'm not the only one who has this same experience of two to three hours. I suppose it matters what cooker you are smoking with because all cookers are different. Anyway I'm not here to argue, and your experience is obviously different. So be it. It's not my contention that anyone is lying either. It's my experience with cooking and food there are no absolutes. Enjoy your cooks.
@@Phloored It’s just a scientific fact. A lot of people mistake the smoke ring and smoke flavour. Smoke ring won’t increase once the meat hits about 170f and the myoglobin loses its oxygen retaining ability. However the meat will still take on smoke flavour. Smoke flavour will decrease though after 170f, but still will be added. But I certainly agree with you on doing what you like best, and what works for you. Happy smoking 👍
@@Sharky762 Sorry to hear that. It's a dollar a pound here in North Carolina. Always get it because you can feed a lot of people and it doesn't hurt your wallet.
I would have used the Big Joe. I agree on the lump. We all know after a period of time the meat won’t take o. Anymore smoke flavor so I’m not sure why you put some of those wood chunks in there.
Well... that's not true..if it ghet anymore flavor..how is it possible to over smoke youre meat😊. What you mean is.. after 70 degrees celcius it won't get as much smoke as before
I’ll stick with my Weber summit charcoal grill with FireBoard temp controller and bbq guru fan setup which seems a lot more efficient than that masterbuilt. It will go NP for 12+ hrs. Masterbuilt site says it’s it fed food ~8 hrs, hence being low on fuel when yuh woke up. It does look like a sweet setup otherwise. I’ve ogled at one at cabelas.
Ive smoked many of pork shoulders. I use a gravity fed char griller 980. basically the sister smoker to the one you used. I have no idea what you did here but at 250 F to 275 F that cook should have taken no loner than 16 hours. My last 12 LB shoulder took 15.5 hours to cook at those temperatures. Ill allow some error and add 3 hours. so 18.5 hours should be the most you are smoking pork at with those weights.
Science fact... Once the meat reaches 150°f. it *no longer absorbs smoke* so, set your coal/wood layers to take advantage of the smoke early, under 150°. Then, when it hits 150°f., just use coal from there on. 😉
Why is 98 degrees core temp the goal, when you can get pulled pork at 74 degrees that is far more juicy? Its the whole hog approach of Carolina pitmasters, its the approach of sousvide, it's the culinary science approach. It just takes alot more time.
Not for nothing, but I just made what looks like the same size pork butt in a weber kettle last week. My temp ranged between 270 and 310. It was done in less than 7 hours and it looked identical to this 29 hour pork butt.
The more times you open the lid and keep it open just to look at it lowers the temperature. I can cook a brisket in 14 hours. Of course I had to sit through out the whole cook to keep an eye on the fire. Low and slow
My homemade offset ,I put two 10lb butts on it takes 10 to 12 hrs charcoal mixed wood oak/ apple always good bark tender bone pulls out it’s done . Rest ,pull apart.
i like how the masterbuilt looks but my cheap chinese kamado is much more efficient with fuel. i have doen an 18 hor cook with one load which is no where near a full bag of charcoal.
A boneless pork butt takes A lot longer to come up to 205. The bone in butt would have been done in under 20 hours. The bone acts like a internal microwave and helps cook the butt from the inside
I'd seen it in other videos before this one, but tonight I was sitting here wondering why the hell you call it Tweety rub. Then you said it, as the meat looked yellow after applying the rub. Ah. That's why it's called Tweety rub.
That's what everyone does, because the meat is not taking smoke anymore. I like to use 18" heavy duty aluminum foil. Brush some melted butter on it and pour a little apple juice on it, and wrap it tight. It turns out very tender and juicy, but if you finish it in the smoker without wrapping it, you get better bark. So it's all about what you value. Wrapping with butcher paper is a nice compromise
De-bone and butterfly to increase the bark area by 80%. Wrap after 6 hours to hold the juices to be decanted to remove fat. Finish to temperature. Pull the meat and pour the juice back on the pork with BBQ sauce to taste. Every bite will have smoke taste instead of "steamed pork".
The 1050 is a monster! Our best seller
The opening shot should've had some Sir Mixalot music playing.
🤣 👍
Glad you added the timer in the upper right corner
That’s a flood of juices! Holy cow! amazing!!
I love how surprised you are at real honest to God back to basics Texas style low-and-slow.
Forget whatever fads and tricks... all you need is good meat and patience.
Leave the other stuff to folks that feel the need to brag on Facebook and IG.
Word
You be done then several ways . They all come out good.
great stuff, super yummy 😋👍🏻
Note to self: kurkuma is turmeric.
Yup
“The reason I selected this bbq” . . . I was paid to.
Smoke it for about 4hrs stick it in the oven in a roaster at 275 for about 4 to 5hrs same result.
I have the same Masterbuilt charcoal smoker and if you didn’t know you can mix in chunks of hardwood with the charcoal to give it a smokier flavor or you can even put a split of wood in the center and pour the charcoal around it and it does great
That's exactly what he did! Maybe you should watch the video before commenting.
I have found that the “stall” at low and slow is harder to overcome and extends your cook time considerably. But the results are great. Just have to plan for it.
When your cook stalls that’s the time you wrap in foil and put back on. It will start cooking again
I prefer wrapping it in butcher paper like brisket.
I'd never do this, but it was fun to watch
I have a Large Big Green Egg and have done lots of 24 hour cooks without adding any charcoal while cooking at 225 to 235 degrees, yes the 24 hour pulled pork is great.
Long cook but wow it looked great inside. Great job boys
Fantastic! Can also do overnight (or as long as it takes) ribs. No wrapping…
Looking good!
Also, I did not know cast iron could be pressed? What make and model? I am interested in this. Thanks!
My Houston Nephew says, substitute bourbon for the beer and you have a recipe that can’t fail to end in jail!
I have an off set barrel grill Chargriller and I smoke hard of 4-5 hours with charcoal and wood chunks then wrap with with aluminum foil (The Texas Crutch) and cook another 3-4 hours I keep the temp around 250 F and then here is the big kicker since usually I start after work at 5 PM so at when I wake up in the middle of the night at 2 or 3 AM I go pull the meat off and put in an empty ice chest and leave until I get home from work the next day. Setting in the ice chest holds the temp for another 12 hours and all the connective tissue and most of the fat is gone. Pulls so easy and is still hot enough to burn my fingers. I do 2 or 3 butts at a time and freeze some for later.
I would try B&B competition briquets, they should last longer than any lump.
I use a Big Green Egg and overnight I can run at 230f from 9PM until 7AM. In a pan like you did. I then put it in an aluminum foil tray add some of the rendered fat, about a cup and 2 cup apple juice the good expensive kind that is 100% apples. I cover the pan with foil and then put it back on the BGE until I need to pull it for the event.
Nice skyline of my home town :)
Where did you get the baking tray including the grid?
I have same smoker. I probably use at least twice that amount of wood and it is great
Oh I remember my masterbuilt electric smoker that I put a pork butt on. I thought 225f for so many hours. About 28 hours later it was done. Would love to see what the chamber temp was actually at and not the app. Always seemed like it was off by quite a bit.
I smoke 4kg bone-in Boston butts in a disposable tray at 110°C for about seven hours, then bring it into the house and roast another ~12 hours also at 110°C in the oven. Once it reaches ~95°C and the thermometer probe has no resistance, pull from the oven, wrap the tray tightly with foil, and place in a cooler lined with towels to take up air space.
Let it sit there for up to eight hours, then shred and serve.
Never any issues.
I made this and it took me about same time but it was best pork I've had . Thin bark and soo juicy and tender.
I had my Masterbuilt for about 4 years, Its a great smoker, but their thermometers are absolute junk. I wouldn't rely to heavily on them, they are very inconsistent. Always double check with an instant read meter. Other than that they are an excellent smoker and worth the money.
I was thinking something wasn't right. At that temperature, no pulled pork should take 30 let alone 24 hours to come to temp.
There’s a thermometer called meat-o-meter or meator…. Something like that. But it doesn’t have a cord. It connects by Bluetooth and it gives the ambient temperature as well as the center of the meat. That would be perfect to keep tabs on the temperature inside the grill as well as the meat temperature.
Meater
My masterbuilt crapped out on me in a yr. Never got another one
Once I get a smoker I'm on this. Have been doing doing Guga's 24hour sous vide pulled pork, which is also crazy good. No crust on the sous vide one though so suuuuuper interested in this!
a beer ahour. That’s my kind of bbq
Why the high internal temp? For PP the temp used is normally between 90 and 94 dC. Or when it feel like peanut butter when inserting a probe
great!
Morrison has a Clio!!!! ❤❤❤ love my Renaults
Please smoke more often with the masterbuilt Gravity 1050 😄
Will do for sure
I have a Rebel gravity feed. It jas seals and latches on all the doors. A 10lbs butt usually takes me 11 to 14 hours @ 225. One time I tried letting rest in the oven for 4 hours, like you do a brisket but not as long and it turned it to mushy. It wasn't totally mush butt it was a little to soft for me.
Nice job Roel 👌🏼 looks delicious!
Die pet is ook heel nice 😎 wanneer verkrijgbaar 😃??
Hij is wel mooi geworden naar een beetje prijzig om te maken. Koste mij al €60
I put it on the smoker at 220F in the afternoon and then take it off the smoker before bed. Put the pork on the broiler pan you never use that came with your oven and set the oven to 220F. The next morning , raise the temp to 275F and cook until the pork reaches 203F and it should be ready by lunch if you don’t sleep in late.
This is the way. There have been a lot of pitmasters do studies that show that anything after 4-5 hours of smoke time does not add anymore smoke flavor because the meat cannot absorb anymore smoke after that time, so it is just a matter of cooking the meat to temp. This is why the slow 200-230 temp to get that nice smoke is important for those first few hours but leaving it on the smoker and eating wood or pellets doesn't really do anything more than your oven can at a much cheaper cost.
Should have scored the fat cap. If set on smoking for that long when temp stalled, u should have wrapped it. However, the best method is sous vide. Smoke at a low temp (225ish)for 3 hours and sous vide at 170f for 24 hours.
FYI don't b afraid to load up ur smoker for example u can lower the sous vide temp on the pork to like 145 and cook for 60 hours. So u could also smoke ribs. I like about 2 hours of smoke and u can finish sous vide at 150f for 24 hours. Which means u could do a chicken or something for that days meal well also setting up meals for the next few days.
I do that as well. Smoke first, sous vide to finish off. Works like a dream and it frees up space to make other things in your smoker/grill. I’ve got a kamado style BBQ that I use year round. I’ll at times run it all weekend. Start off a smoking session, transfer what’s on it to the sous vide, pop on another piece of meat or poultry. Keep doing this all day. Pop on the largest piece I’ve got just before bed, catch some well-deserved z’s, switch that large piece to the sous vide, rinse and repeat. Use the last bits of of the last load of charcoal to grill sausages and vegetables for dinner. Most of the low-and-slow meats are destined for the freezer and fridge for quick buy sinfully delicious meals on other days. Some times Saturday and the night from Saturday to Sunday are reserved for cold smoking, especially in winter.
I also reserve any fat that drips out of the meat: it’s got smoke flavour. Mix in some salt and use in the kitchen. It might not be the greatest thing if you’ve got high cholesterol (I don’t) bu your tastebuds will sing. Baste some toasted sourdough bread with smoked slightly salted drippings and dress them like bruschetta, then see if I’m wrong. Or baste something you’ve grilled in a pan on your stove with a little bit of melted drippings. Spread some of it on the outside of sliced bread before making yourself a grilled cheese sandwich instead of using butter. Use some heated drippings instead of goose fat for crispy oven-baked potatoes (come to think of it, perhaps I should try smoking a goose).
Is it really worth the wait?
Yummy !!!!
I've cooked enough to know that it's mushy at that point. Nothing mentioned about that.
You guys really do wear wooden Shoes!
You can also add a thin split to the hopper and use the charcoal around it. And while I do like this grill cause its very easy to use and if you add a couple mods very nice longest I have ever 1 load run was like 6-8 hours.
Again flavor on it is very very good. very close to my offset. But the firebox on it form the manufacturer is garbage. Make sure you upgrade it first. Like within the first 4 or 5 cooks.
I do this cook all the time with my pulled pork, but I cover the pan with foil at around 20hrs, turns out like your....tender and very juicy
I usually like to do 175 F till I hit 160 internal then I wrap and bump to 275 typically a 15 hr smoke, same way I do briskets as well. Pit-boss pellet smoker
Pulled pork is the easiest, most forgiving cut of meat to cook.
I have to disagree with you on this one brother. My game plan would be to pour the smoke for 4-6 hrs at 225-240*f, wrap and then crank heat to 300*f until internal temp is 203*f. Rest for 3 hrs min. Bark should not be jerky and meat will have more smoke flavor. Running low smoke at low temp for a long time dries out the surface so much that the smoke doesn't penetrate as well. Meat takes smoke better if it is moist imo. Good video and I appreciate the effort. I look forward to your next cook!!
I've done this a few times it really depends on the weight on your pork. 10lb pork butt bone in takes around 18 - 20 hours for me at 225F.
I guess you have every MB video a brand new grill...?
Those rub shakers are great. Where did you get them from please
Ik think its a small glass Nutella jar with holes punctured in the lid
I've only ever cooked my pork butts at 20 hours at 235 in the big green egg using a digi-q. Inject with apple juice, mustard and rub. For 7 hours 165-176 it doesn't move...but never ever open the lid.. 20-21 hours 203⁰ everytime and only uses half the lump in a large big green egg. Great video I really like the channel and the app is great!
I do the same, almost identical technique and recipe 👌
That smoker looks cool... but those air vents up the hopper mean no smoking in the rain? Awe. I do most my cooking in the snow haha not sure this would work. Meat looks great though!
Good day to all.
Why not try the whole cook, running the bbq 30 degree more than internal temp? If you keep air temp lower for longer, will you have less weight/water loss..?
Could you redo this and check the ambient temp at grate level using a Meater or a Fireboard? Something tells me the temp with a seperate thermometer was lower than what's shown on the Masterbuilts screen
I use an oven thermometer in mine. They are off a bit. 10-20 lower than display temp.
@@blownpony306 yeah, but oven thermometers usually don't show ambient temps. Just core temps
@@soumynonareverse7807I think you guys are talking about two different kinds of thermometers. An oven thermometer specifically measures ambient temp- it doesn’t measure the core of anything. I think you have something different in mind.
You must get a lot of iron in your diet when you use cast iron pan with acidic sauces. Acidic sauces I always use stainless steel pan or pots because acid ruins the seasoning in cast iron pans.
Thx for your show! What is Kuma or Barpa? Maybe cumin and paprika?
Yes!
Sorry, tumeric and paprika powder
Sounds like you have the most expensive pulled pork in the history of the world
What cut of meat is he using?
I was wondering why you turned the fat cap down. We’re you worried that the rub would get washed off by the melting fat? I thought it might be even juicier and more flavorful
if the fat were allowed to baste the meat while it cooked.
I've got a Yoder pellet smoker and because the heat/smoke comes from below they, Yoder, recommend smoking with the fat cap down to protect the meat from being dry. I'm going to try this recipe next time I do a Boston butt to see how it compares with Roel's.
I had the same question
@@S1I2D On my Yoder I place the roast on the top grate and use a shallow drip pan on the bottom shelf. The fat cap protects the meat from drying out from the heat and because there's plenty of space between it and the drip pan I don't have to worry about a steaming problem.
You could have ate it at 190. Because it already looked probe tender, when I smoke pork I set it at 275°, until probe tender. Sometimes I get lucky and it’s probe tender at 190 sometimes 200 sometimes 205 sometimes 210. I can’t really say but once you get past 200 it’ll get tender fast. But it’s all time under heat, at 200° the collagen has had enough time to turn into gelatin. At 190. It has to sit at that temperature for longer in order for that to happen. But yours smoked for probably three times the amount of time that I would smoke at four. So 90 was probably perfect because they did not reach 200 but it was also cooking for 24 hours.
Like when the restaurants cook brisket, they don’t watch the brisket until it reaches the perfect temperature that it’s probe tender because some brisket will be done at 190 and no longer be tough, but some might be tough until past 200. Them all of a sudden 205 and it’s jello.
A lot of restaurants just pull the brisket at 190° even if it’s tough because it will get to tender during its long rest.
You can have a tender brisket by hitting 190-205 watching and probing until perfect, or pull at 190 even if it’s tough, rest it at 140 for 6-8 hours and that extra time under heat will make it just as tender.
Roel ik heb een masterbuilt 800. En de temperatuur die de masterbuilt aangeeft is soms 20 graden lager als mijn meatstick.
Daarom ging de temp niet omhoog.
En de prome scheelt ongeveer 10 graden.
Die probe kun je makkelijk testen met waterkoker natuurlijk, maar herken dat hij kan afwijken. En in deze bbq heb je idd meerdere temperatuur zones, zeker met zon lekbak. Met deze temeraturen kun je die probe misbruiken als zone meter (bij iets hogere temperatuur gaat je unit over de zeik)
I’ve always thought that Lump charcoal was for hotter burns ( searing) but you use charcoal briquettes for long burns…
You're right.
Out of interest, how much did that cost on charcoal alone?
He said 1 bag.
@@tommynoel9929 yep i commented before got to that bit 😂
Bag of Big Block here is around €25 for 9kg
Im from Texas just use Lawrys and coarse black pepper.
I went 23 hours on my Primo Kamado XL 2 weeks ago and had fuel to spare. Never opened the lid
As some have said. You acheive no more smoke flavor after two to three hours, then just wait for the crust to fully form. Either wrap it and finish in the oven or smoker. I've had extra long unwrapped pulled pork and it tends to be drier. Whatever floats your boat. I tend to like the wrapper after three to five hours at 300°f in a charcoal gravity feed smoker
Complete nonsense that you don’t add more smoke flavour after 2-3 hours.
@@gordonmacdonald881
Do what works for you Gordon. It is my experience that this is true. Some of the most learned bbq experts agree, however that shouldn't dissuade you from smoking your food as long as you want. So I'm not the only one who has this same experience of two to three hours. I suppose it matters what cooker you are smoking with because all cookers are different. Anyway I'm not here to argue, and your experience is obviously different. So be it. It's not my contention that anyone is lying either. It's my experience with cooking and food there are no absolutes. Enjoy your cooks.
@@Phloored It’s just a scientific fact. A lot of people mistake the smoke ring and smoke flavour. Smoke ring won’t increase once the meat hits about 170f and the myoglobin loses its oxygen retaining ability. However the meat will still take on smoke flavour. Smoke flavour will decrease though after 170f, but still will be added. But I certainly agree with you on doing what you like best, and what works for you. Happy smoking 👍
That bag of charcoal certainly must have cost a lot more than the pork!
not really.. those pork cuts are crazy expensive over here in Holland
@@Sharky762 yes i know sad but true
@@mrsuri33 indeed.. and also one of my favorite Metallica songs right there.. sad but true
@@Sharky762 Sorry to hear that. It's a dollar a pound here in North Carolina. Always get it because you can feed a lot of people and it doesn't hurt your wallet.
@@AC-gs9emYep... I'm in Lexington NC and actually smoking one right at this moment 😂
Be a man and smoke it for 24 hours on a traditional charcoal grill and average a beer and hour. That I'd want to see.
Then, do it yourself
Be a man and live in a cave 😂😂😂
What kind of pansy takes an hour to finish a beer? Maybe the same kind of sissy who cooks with charcoal instead of real wood?
@Marlboro65 We all know how you like to eat your blue rare tube steak. Question is do you eat the blue balls before or after the tube steak?
@@rozd618lmao
8 hours of sleep? What is that, lol.
Do a 1 week wet curing on the pork shoulder, then smoke it. ☺pure bliss!
I would have used the Big Joe. I agree on the lump. We all know after a period of time the meat won’t take o. Anymore smoke flavor so I’m not sure why you put some of those wood chunks in there.
Well... that's not true..if it ghet anymore flavor..how is it possible to over smoke youre meat😊.
What you mean is.. after 70 degrees celcius it won't get as much smoke as before
@@jeroenderksen5016 hmmm….true, my bad!
I’ll stick with my Weber summit charcoal grill with FireBoard temp controller and bbq guru fan setup which seems a lot more efficient than that masterbuilt. It will go NP for 12+ hrs. Masterbuilt site says it’s it fed food ~8 hrs, hence being low on fuel when yuh woke up.
It does look like a sweet setup otherwise. I’ve ogled at one at cabelas.
As you had it in a pan to catch the fat, why did you not cook it fat side up, so the fat could baste the butt? Just curious.
Sales man more then anything else
I cook mine at 200 fahrenheit on my gravity feed. Done in 14 to 15 hours
Ive smoked many of pork shoulders. I use a gravity fed char griller 980. basically the sister smoker to the one you used. I have no idea what you did here but at 250 F to 275 F that cook should have taken no loner than 16 hours. My last 12 LB shoulder took 15.5 hours to cook at those temperatures. Ill allow some error and add 3 hours. so 18.5 hours should be the most you are smoking pork at with those weights.
Science fact... Once the meat reaches 150°f. it *no longer absorbs smoke* so, set your coal/wood layers to take advantage of the smoke early, under 150°. Then, when it hits 150°f., just use coal from there on. 😉
I thought kim jung un's head was on the plate
Maybe if you use brisket-style fuel instead of lub-charcoal it might last longer...
wrap it and turn up heat.
Is there really any taste difference with this vs a roast done in 8-9 hrs?
The render of the fat is way better. The crust is also a bit more Crunchy
My firsr pulled pork one kj was 26 hours and dry as h*ll..
Now always injecting and wrapping..so have great bbq in 9 hours
Why is 98 degrees core temp the goal, when you can get pulled pork at 74 degrees that is far more juicy? Its the whole hog approach of Carolina pitmasters, its the approach of sousvide, it's the culinary science approach. It just takes alot more time.
Not for nothing, but I just made what looks like the same size pork butt in a weber kettle last week. My temp ranged between 270 and 310. It was done in less than 7 hours and it looked identical to this 29 hour pork butt.
The more times you open the lid and keep it open just to look at it lowers the temperature. I can cook a brisket in 14 hours. Of course I had to sit through out the whole cook to keep an eye on the fire. Low and slow
Maybe you can use the fat later for frying? Smoked porkfat must be awsomme.
My homemade offset ,I put two 10lb butts on it takes 10 to 12 hrs charcoal mixed wood oak/ apple always good bark tender bone pulls out it’s done . Rest ,pull apart.
i like how the masterbuilt looks but my cheap chinese kamado is much more efficient with fuel. i have doen an 18 hor cook with one load which is no where near a full bag of charcoal.
My last 10Kg PPs took 26 hours :D
But it was all worth it.
Did I hear wooden shoes?
You opened the barbecue a few times and probably let out a lot of heat
A boneless pork butt takes A lot longer to come up to 205. The bone in butt would have been done in under 20 hours. The bone acts like a internal microwave and helps cook the butt from the inside
No resting?
I'd seen it in other videos before this one, but tonight I was sitting here wondering why the hell you call it Tweety rub. Then you said it, as the meat looked yellow after applying the rub. Ah. That's why it's called Tweety rub.
Injected,4 hours of smoke and total of 12 hours at 225-250* incredible
Low and Forever
Could have just wrapped it at the stall.
Yes, but I wanted to try the naked version.
That's what everyone does, because the meat is not taking smoke anymore. I like to use 18" heavy duty aluminum foil. Brush some melted butter on it and pour a little apple juice on it, and wrap it tight. It turns out very tender and juicy, but if you finish it in the smoker without wrapping it, you get better bark. So it's all about what you value. Wrapping with butcher paper is a nice compromise
@@joeweaver9913that's what I do too. Turns out great 👍
smoke it 10-15 degrees higher temperature.