I put mine on at 6pm at 170. Get up at 6 am and put it in an uncovered tin pan and crank it up to 225 to finish it. Once done there will be plenty of juices still in the pan. I cover it with tin foil and put it in a cooler with old towels until it’s time to eat. I pull it right in the same pan and it absorbs all the juices. Fail safe and works every time!
Love your videos. Here is a tip on vacuum sealing wet juicy foods. I fold up paper towels to make like a 1 inch wide long strip the length of the vacuum bag opening. It stops the juices from pulling out of the bag and running the risk of not sealing or leaking juices into the sealer.
I like that.... I have been putting the meat in the bag and pop it into the freezer for an hour and then pull it to seal it... usually the juices have solidified by then
I rub mine and put it on at 225 F high smoke overnight. It usually goes 14 to 18 hours to cook to 203 F. I usually put it on at 8:00 to 9:00 pm. I put several Bluetooth temp probes in it for the entire cook. It wakes me up if there is a problem. Works every time!!
Great video..I do mine just about the same..it's so easy..over night cooking is so easy.. I actually let mine sit in a cooler wrapped up for about an hour and 1/2 then pull it apart .
It may depend on your cooker, but I've found over the last 20+ years that wrapping pork butts is not necessary (if they're not cut down to small useless roasts). Even Malcolm Reed will tell you the same thing. Pork butts have plenty of fat to keep them moist all on their own. I used to believe in injecting as well, but proved that it is for the most part a waste of time. In my Cookshack (which is well insulated and tightly sealed), I put in a temperature probe, then set it and forget it. I know it's going to be around 14-16 hours - a good coating of rub, very little trimming, no injecting, and no wrapping. Everybody loves it.
Awesome video. It is great you gave so much information to help us smokers to know how long to cook an overnighter. Keep the videos coming. Happy Halloween.
A tip for those attempting this for the first time: know how long a full hopper of pellets last in your grill at that temperature. Set your alarm accordingly.
After you smoke them and wrap, you can move them into the oven at this point. It becomes pointless to keep them in the smoker at the point. Unless you dont mind wasting pellets.
Got two giant butts on sale earlier this week. I always manage to do that at some point this time of year, then I put in the freezer in meal sized portions and it lasts us most of the winter. Pulled pork is just about as versatile as ground beef. Tacos, nachos, enchiladas, sandwiches, mac and cheese topper...I'm probably forgetting even something I make and I bet other people have a ton of ideas too. Just a great staple to have in the freezer. And if you're gonna use the pellets to smoke one, you might as well just do two. Thanks for the overnight instructions, I'm trying that for the first time tonight.
@@jackmiller5624 Depends on what you're making, but in general, gently in the microwave with some bbq sauce for moisture. Just heat a little at a time so you don't overcook it. On nachos, those go in the oven for me anyway. Tacos, in a frying pan on the stove. Just be careful that you are only getting it hot, not actually cooking it more so it doesn't dry out. Mine is packaged in smaller portions, just enough for one meal. When portioning, make sure to include some of the liquid from the meat in the package too. Hope that's helpful!
Awesome! I need a vacuum sealer. For now, I rest the butts still in the foil and retain the juices the best i can. Once it cools a good bit, Into a 2 gallon ziplock it goes, get air out best i can, then freeze the whole thing. I can cover in a pan and warm on 200° when i wake up (from frozen) and at dinner i can pull it just like it came off the smoker 👌🏻
Great video for starters. I give newbies very similar advice. I know when I vacuum seal, I'll put them in a bag and let the temp come down before I seal. I might be doing it wrong 🤣🤣 I need the Double Pepper in my life. I have been making my own rubs, but everything I have gotten from you.
That looked REALLY good! I'm curious doesn't that Traeger have a side drip bucket? IDK why one would need that drip pan under the cook when it will all go to the side buck? The only other thing I do is take all the juice from the wrap tin and put it into a fat separator, then pour that onto the pulled pork with a light dusting, mix and serve!! Thanks for the video!
Never thought to vacuum seal extras. We normally do pork nachos and pork tacos. I’m going to have some extra on the one I just put in (10pm). How long can you store in the frozen sealed bag?
Awesome stuff as always! One question sir - Why not just leave the butts in the pan and cover with foil when wrapping? Do you find that fully wrapping in foil yields better results?
To avoid getting juices all up in your vacuum sealer, freeze the meat for at least 2 hours in the bag before sealing. Just spread it out how you want it before you let it freeze up a bit. That's how I do my fish.
Really like the cool down method you used. Still not a fan of cooking my butts on my pellet smoker though. I cut mine into 2 smaller pieces and smoke on my offset. It gives you more surface area for bark and seasoning. Thanks for the video.
Here’s a little tip those are boneless pork shoulders so you can rub the binder and the Double Pepper Cow cover in the middle as there is an opening where that bone was.
I also normally smoke a extra butt when I do a cook and I vacuum pack a couple bags for a quick weeknight dinner. I have had a time or two where the juices caused a problem with the seal so I started rolling up a napkin and putting it between the seal and the meat. I haven't had that issue again! 👍🏼
This is exactly why I bought a chamber vacuum! All that juice from the pan and foil goes into a fat separator. The fat gets tossed, the juice goes into the vacuum bags with the meat.
I followed this from the website didnt know there was a video, my 9 lb pork butts are done in like 13 hours, I do the 225f for 9 or 10 hours then wrap it in foil tight then 250f til it's done.
Question, putting warm food it in cold water is the same as putting it in the freezer when it’s warm isn’t it? Why not just wait till it cool to seal it and then place it in the freezer. Am I missing something?
I have a Big Joe 3 and never in my life have i cooked a pork but longer than 6/7 hours. I always cook them at 225 the entire cook. Must be the pit i use?
Wet foods I place in the bags, then into the freezer before sealing. We do this all the time with leftovers. Soups, casseroles, stock, meat etc. I'm going to try a bone in butt overnight in my Weber Smokey Mountain next week. I'm going to leave it in the smoker until the charcoal runs out, then wrap and finish in the oven.
@0:07 "Let's get to cookin'!" Thank you, Malcom Reed @HowtoBBQRight! Also, I see only "chili pepper" listed in the ingredients. Where's the "double pepper" part of this?
Technically, our products are gluten free. They are produced in a factory that also handles products with gluten, so they may come in contact with machinery that has also come in contact with gluten.
Celiac here too. Wish I could get kosmos because cow cover is great and so was his siracha dirty bird. I use Meat church since it is gluten free. (Sorry kosmos)
Why would the outside temperature have anything to do with the cook time if the Traeger holds a uniform temperature? 🤔 That should only matter for the amount of pellets/electricity needed. Also, cool that meat first if not freeze it. Then you won't have those juices getting sucked out and getting into your vacuum sealer and potentially messing up the seal.
@@KosmosQ it doesn't such the juices up out of the bag like what happened there and you get a much tighter vacuum IMO. You can vacuum seal liquids like soup. You can vacuum marinate things. The bags are cheaper. I have an oil less one from Meat! Your Maker. It's fantastic and has a lifetime warranty. It is larger than the one you have. Basically you put the bag in the chamber, close the lid and it vacuums all the air out and seals the bag under vacuum. Once it's sealed it lets the atmosphere back in and the bag sucks down super tight instantly.
I put my pork butt on late at night around midnight at 225 or 250 degrees. Generally wrap it in the foil catch pan around 175 internal temp until a temp probe goes in like going thru soft butter. Generally takes around 13 or more hours. Wrap it in a towel and place it in a cooler for at least an hour. It can stay in the cooler for literally hours that way. Then pull it when it’s time to eat and pull the pork. Mmmmm. Very Ez!!!
You don’t need binders for pork butts or any other meat, it’s just a waste of time and ingredients Also pellet grills don’t give you as much smoke / smoke flavor as offset stick burners. Your butts look good but I perfer burning apple wood on a stick burner or charcoal grill
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
I put mine on at 6pm at 170. Get up at 6 am and put it in an uncovered tin pan and crank it up to 225 to finish it. Once done there will be plenty of juices still in the pan. I cover it with tin foil and put it in a cooler with old towels until it’s time to eat. I pull it right in the same pan and it absorbs all the juices. Fail safe and works every time!
👊🏼💥
When you initially put it on at 170, is it already in a pan or on the top rack with a pan underneath catching the juices?
Yes
Love your videos. Here is a tip on vacuum sealing wet juicy foods. I fold up paper towels to make like a 1 inch wide long strip the length of the vacuum bag opening. It stops the juices from pulling out of the bag and running the risk of not sealing or leaking juices into the sealer.
I like that.... I have been putting the meat in the bag and pop it into the freezer for an hour and then pull it to seal it... usually the juices have solidified by then
Great tip brother!
I rub mine and put it on at 225 F high smoke overnight. It usually goes 14 to 18 hours to cook to 203 F. I usually put it on at 8:00 to 9:00 pm. I put several Bluetooth temp probes in it for the entire cook. It wakes me up if there is a problem. Works every time!!
Nice!!
I scored 2 pork butts on sale and will be giving this a try Sunday.
let me know how they turn out 👊🏼💥
Did 6 of these the way you said they were all amazing ended up 26 lbs after cooked and pulled for a community Easter egg hunt
Wish i could post a pic
Great video..I do mine just about the same..it's so easy..over night cooking is so easy.. I actually let mine sit in a cooler wrapped up for about an hour and 1/2 then pull it apart .
👊🏼💥
It may depend on your cooker, but I've found over the last 20+ years that wrapping pork butts is not necessary (if they're not cut down to small useless roasts). Even Malcolm Reed will tell you the same thing. Pork butts have plenty of fat to keep them moist all on their own. I used to believe in injecting as well, but proved that it is for the most part a waste of time. In my Cookshack (which is well insulated and tightly sealed), I put in a temperature probe, then set it and forget it. I know it's going to be around 14-16 hours - a good coating of rub, very little trimming, no injecting, and no wrapping. Everybody loves it.
Nice!
Dude, I just want to tell you that your Chipotle Honey Bee rub is probably the best rub i’ve ever had in my entire life!
Appreciate you 👊🏼💥
Trying it out tonight! Stoked for some juicy pulled pork and the final round Arny Palmy tournament for an amazing Sunday!
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Awesome video. It is great you gave so much information to help us smokers to know how long to cook an overnighter. Keep the videos coming. Happy Halloween.
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Pulled Pork Omelets for Breakfast! Great work Bud!
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The end of the video is so true. Haha when we gonna eat?! We will eat when it is done 😂
😂
Gotta get me some of that double pepper cow cover 😋
It's good stuff 👊🏼💥
A tip for those attempting this for the first time: know how long a full hopper of pellets last in your grill at that temperature. Set your alarm accordingly.
GREAT tip 👊🏼💥
gonna be 29⁰f tonight..have a 22lb hopper..will that last me 8 hours of sleep?
@@NoWorldOrd3r What brand of pellet grill is it and what temp will you be smoking at?
Excellent! For us pellet grill noobs, with the butt elevated (😏) does it matter whether it’s cooked fat side up or down? Thanks.
@@robertjason6885 I always trim the fat cap off so I can get rub on the meat but if it were on, it would be down.
Wow! That looked so good. I don't eat much pork but I'd love to make this for my family. I thought apple cider vinegar was used in pulled pork.
Depends what part of the country you live in. I do like ACV on the finished product sometimes tho.
I ordered the traeger pro 34 and I’m going to learn how to use it. How many pounds of pellets did you need for your pork butts? Thank you.
Not sure how many pounds exactly, usually just fill up the hopper
After you smoke them and wrap, you can move them into the oven at this point. It becomes pointless to keep them in the smoker at the point. Unless you dont mind wasting pellets.
Yup. I do it all the time. Same results 🤙🏻
Killer video 👍🏾. Fat cap up or down ?
I do fat down.
@@KosmosQ thanks
Got two giant butts on sale earlier this week. I always manage to do that at some point this time of year, then I put in the freezer in meal sized portions and it lasts us most of the winter. Pulled pork is just about as versatile as ground beef. Tacos, nachos, enchiladas, sandwiches, mac and cheese topper...I'm probably forgetting even something I make and I bet other people have a ton of ideas too. Just a great staple to have in the freezer. And if you're gonna use the pellets to smoke one, you might as well just do two. Thanks for the overnight instructions, I'm trying that for the first time tonight.
You got a good system going! Thanks for watching.
What's the best way to reheat them?
@@jackmiller5624 Depends on what you're making, but in general, gently in the microwave with some bbq sauce for moisture. Just heat a little at a time so you don't overcook it. On nachos, those go in the oven for me anyway. Tacos, in a frying pan on the stove. Just be careful that you are only getting it hot, not actually cooking it more so it doesn't dry out. Mine is packaged in smaller portions, just enough for one meal. When portioning, make sure to include some of the liquid from the meat in the package too. Hope that's helpful!
Awesome! I need a vacuum sealer. For now, I rest the butts still in the foil and retain the juices the best i can. Once it cools a good bit, Into a 2 gallon ziplock it goes, get air out best i can, then freeze the whole thing. I can cover in a pan and warm on 200° when i wake up (from frozen) and at dinner i can pull it just like it came off the smoker 👌🏻
👊🏼💥
Great video for starters. I give newbies very similar advice. I know when I vacuum seal, I'll put them in a bag and let the temp come down before I seal. I might be doing it wrong 🤣🤣
I need the Double Pepper in my life. I have been making my own rubs, but everything I have gotten from you.
You can get it here - kosmosq.com/collections/barbecue-rubs/products/double-pepper-coarse-cow-cover-rub 👊🏼💥
@@KosmosQ may take advantage of that extra 10% 😎
Great video I’ve cooked brisket in the same manner comes out great I’ll try this with a pork butt tonight
Let us know how it goes!
@@KosmosQ One of the best pork butts I have cooked got lots of complements thanks for the tips.
What’s the best way to reheat after vacuum sealing?
I either do it in the microwave, poke some holes in the bag first. Or dump the meat in a skillet with a tad bit of water for steam only.
Oh man u got me hungry. Love this video. By the way I'm Buying the rub. Excellent!!!!
Rock on!
That looked REALLY good! I'm curious doesn't that Traeger have a side drip bucket? IDK why one would need that drip pan under the cook when it will all go to the side buck? The only other thing I do is take all the juice from the wrap tin and put it into a fat separator, then pour that onto the pulled pork with a light dusting, mix and serve!! Thanks for the video!
Just like to try and cut down on clean up as much as possible haha
Ok ok. You sold me on the cow cover course. Gunna place an order today
Cow cover course and garlic garlic ordered! 🔥🔥
Love to hear it, man. Let me know how you like it!
I have the Royal broil, King regal 500 series and when I set mine to 225 it will max out at 2:31 and hold
Nice!
@@KosmosQ thank you
Never thought to vacuum seal extras. We normally do pork nachos and pork tacos. I’m going to have some extra on the one I just put in (10pm). How long can you store in the frozen sealed bag?
Depends on your freezer, but it'll last a longgg time
Love all your videos thank you for sharing! 🤜🏽🤛🏽👏🏽 What pellets do you use for pork and beef?
Appreciate you 👊🏼💥 Hickory usually
Great video
Appreciate you 👊🏼💥
Awesome stuff as always!
One question sir - Why not just leave the butts in the pan and cover with foil when wrapping? Do you find that fully wrapping in foil yields better results?
He added a 1/2 cup of water to each side. Wrapping helps keep that liquid closer to the meat and absorb.
What @joe_ferreira said 👊🏼💥
To avoid getting juices all up in your vacuum sealer, freeze the meat for at least 2 hours in the bag before sealing. Just spread it out how you want it before you let it freeze up a bit. That's how I do my fish.
Same. I do that method for anything with moisture, including soups. No mess
You don't have to spritz it at all?
I'll be vacuum sealing mine. What's the best way to reheat?
While it's still sealed, let it sit in a hot "bath" then you can throw it in the microwave or on the stove to warm it up 👊🏼💥
Really like the cool down method you used. Still not a fan of cooking my butts on my pellet smoker though. I cut mine into 2 smaller pieces and smoke on my offset. It gives you more surface area for bark and seasoning. Thanks for the video.
👊🏼💥
Fatside down or up when smoking? Also excellent video brother!
Did you put the distilled water in the bottom of the pan or in the foil wrap itself
Nope
I believe he added in the pan not in the foil where the roast is.
I do the same thing, vac seal up and sous vide when I ready!
Sous vide to what temperature and for how long? Wanting to make it ahead for an event and want to reheat without drying it out. Thanks!!
👊🏼💥
Here’s a little tip those are boneless pork shoulders so you can rub the binder and the Double Pepper Cow cover in the middle as there is an opening where that bone was.
I also normally smoke a extra butt when I do a cook and I vacuum pack a couple bags for a quick weeknight dinner. I have had a time or two where the juices caused a problem with the seal so I started rolling up a napkin and putting it between the seal and the meat. I haven't had that issue again! 👍🏼
👊🏼💥
This is exactly why I bought a chamber vacuum! All that juice from the pan and foil goes into a fat separator. The fat gets tossed, the juice goes into the vacuum bags with the meat.
Why boneless vs bone in? is the process the same for bone in?
Can you use favored bbq sauce instead of mustard?
I guess so! Let us know how that goes, very curious
Any downside to cooking the meat in the oven after you wrap it instead of back on the smoker? It seems like a good way to save pellets.
You won't get the full smoke flavor, but if that doesn't matter to you, you can do it that way
Did you add the fat cap back in when pulling the pork?
No, but you could
If it’s not cold out, but in the 60s-70, do you still need to the temp up that high to 275?
yes sir, 275º 🙌🏼
@@KosmosQ thank you! I’m going with your method this time around!
Ok Kozmo how do you heat up this after you freeze?
You can either soak it in hot water or put it in a pan on the stove with a little sauce, broth, whatever you prefer
What the is brand of the thermometer that you use?
I like ThermoWorks 👌🏼
Did u put the distilled water in the pan or inside the foil
Nope
In the foil with the meat or just in the foil pan 🧐
@@snowserfireansmokeI was wondering the same thing!! I noticed he left the foil open on one side while he poured the water somewhere 🤷♂️
I followed this from the website didnt know there was a video, my 9 lb pork butts are done in like 13 hours, I do the 225f for 9 or 10 hours then wrap it in foil tight then 250f til it's done.
Nice!
Thats my plan as well. I usually add some cherry Dr Pepper instead of water at the end. Works real nice.
I bought a Lexington pit boss smoker and I put a 11#pork butt in my smoker about 11:00 pm I hope it turns out I inject it with apple juice
I’m gonna try it better be good. Lol
question: Why distilled water vs regular water or filtered water? Looks great.
Just choice. Filtered water is fine.
Love me some Kosmos dirty bird but i just bought the honey killer bee to try on this pork butt im smoking tonight. Great video
Appreciate you!
Question, putting warm food it in cold water is the same as putting it in the freezer when it’s warm isn’t it? Why not just wait till it cool to seal it and then place it in the freezer. Am I missing something?
You can wait until it's cool, doing it while warm is mostly for if you're short on time
I have a Big Joe 3 and never in my life have i cooked a pork but longer than 6/7 hours. I always cook them at 225 the entire cook. Must be the pit i use?
Must be!
Kosmo's, good video, pork butt looks Delicious 👍🏻👍🏻
Appreciate you 👊🏼💥
Buy the vevor vacuum chamber so you can seal liquids!
Hmm might need to look into that
Wet foods I place in the bags, then into the freezer before sealing. We do this all the time with leftovers. Soups, casseroles, stock, meat etc. I'm going to try a bone in butt overnight in my Weber Smokey Mountain next week. I'm going to leave it in the smoker until the charcoal runs out, then wrap and finish in the oven.
👊🏼💥
Is the double pepper cow cover coarse similar to meat church holy cow?
... odd place to ask that question 😂
@KosmosQ 🤣🤣 💩 💩 💩 💩 💩
I've been doing my butt's overnight on the masterbilt for years. Just have to top off hopper but the only way I do them.
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I am going to make one I think I will use super smoke
👍🏼
A trick for shredding is to hit it with a hand mixer after you separate the fatty pieces.
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Why didn’t you just leave them in the rectangle tin and wrap over the top?
@0:07 "Let's get to cookin'!" Thank you, Malcom Reed @HowtoBBQRight!
Also, I see only "chili pepper" listed in the ingredients. Where's the "double pepper" part of this?
That's literally the name of the rub...
Hey are any of your seasonings Gluten Free?
Technically, our products are gluten free. They are produced in a factory that also handles products with gluten, so they may come in contact with machinery that has also come in contact with gluten.
@@KosmosQ Damn I thought so. I bought a bunch of them and am having a reaction to them when I use them. Thanks for letting me know
Celiac here too. Wish I could get kosmos because cow cover is great and so was his siracha dirty bird. I use Meat church since it is gluten free. (Sorry kosmos)
Can Worcestershire be used as a binder?
If you want to
How long did you let it rest for please
@johndawson1463 i let mine rest in a cooler for 4-6 hours.
I let it steam out then rest for an hour or so.
@@KosmosQthank you
Can't wait for double pepper cow cover to hit retail stores; I can't wait to give it a try😃
Gonna be a while unless you come by our OKC store 👊🏼💥 but you can get it on our website in the mean time!
Awesome Pork Butts ever
That Double Pepper CC is INSANE on Pork.
Good video thank you.
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Yep
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He forgot to bring us with him at the first 2 hour check :( hahahaha
We will eat when it's done. YEP!
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Why the distilled water? Can it be filtered water?
Yep, filtered water will work
Tasty.
Appreciate you 👊🏼💥
Traegars are that expensive same price as a smart phone 😮 except it's actually useful
The phone or the Traeger??
I’d pick the Traeger
Why would the outside temperature have anything to do with the cook time if the Traeger holds a uniform temperature? 🤔 That should only matter for the amount of pellets/electricity needed.
Also, cool that meat first if not freeze it. Then you won't have those juices getting sucked out and getting into your vacuum sealer and potentially messing up the seal.
Right. And if you don't pay attention to how fast it's using up the pellets, it'll impact the temp.
I catch the fat too, process it and make smoked fat for use with cooking.
👊🏼💥
Kosmo brother you need a chamber vacuum sealer. Night and day better than that I've in the video...
Just curious, but what makes it so much better?
@@KosmosQ it doesn't such the juices up out of the bag like what happened there and you get a much tighter vacuum IMO. You can vacuum seal liquids like soup. You can vacuum marinate things. The bags are cheaper. I have an oil less one from Meat! Your Maker. It's fantastic and has a lifetime warranty.
It is larger than the one you have. Basically you put the bag in the chamber, close the lid and it vacuums all the air out and seals the bag under vacuum. Once it's sealed it lets the atmosphere back in and the bag sucks down super tight instantly.
I put my pork butt on late at night around midnight at 225 or 250 degrees. Generally wrap it in the foil catch pan around 175 internal temp until a temp probe goes in like going thru soft butter. Generally takes around 13 or more hours. Wrap it in a towel and place it in a cooler for at least an hour. It can stay in the cooler for literally hours that way. Then pull it when it’s time to eat and pull the pork. Mmmmm. Very Ez!!!
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I use pineapple juice with kosmo injection comes up a treat
Bet this is legit!
Why not just put it in the aluminum pan and put foil over the pan and just put it back in the smoker. Why wrap it like that?
Minimizes evaporation to lock in moisture!
That grease goes in my drip bucket not in the bottom of my smoker. Should have bought a Recteq bro.
Just cover the foil pan and its wrapped even simpler!!!!!!!!
True, just takes longer to cook.
No need to justify the selection of seasoning! I do me, everyone do you!
Nice Googan shirt
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I just wrap it. It ain’t rocket science.😂😂
👏🏼👏🏼👏🏼
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Next time just leave them in the pan and cook them in the juice for pulling!
👍🏼
Even easyier skip the "binder", use salt and pepper and smoke with Hickory ....your welcome.
I like my way haha
@@KosmosQ Pork is very forgiving , I like your way too. Cheers.
When you say bone in or out doesn’t matter only shows what a rookie you are.
Hahaha ok then
Save pellets, finish in the oven.
You could 👊🏼💥
The trick: 1 Can coke, pepsi, or Dr Pepper for every 2 to 3 pounds of meat.
Might have to try that
👍🏻
👊🏼💥
The fat just runs down the drip plate and into little catch bucket.
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Of course it’s while you sleep. You have a plug in smoker.
Ok
Ain’t it great?
You don’t need binders for pork butts or any other meat, it’s just a waste of time and ingredients
Also pellet grills don’t give you as much smoke / smoke flavor as offset stick burners.
Your butts look good but I perfer burning apple wood on a stick burner or charcoal grill
Well, ok then
Set it and forget it ain't a true pit master.
Just day it's the lazy man's way.
Ok
Pellet Smokers isn't really cooking. If you're not cooking on a wood stick reverse flow or any wood stick smoker and hardwood it's just not the same.
OK then
You lost me at cutting off the fat 😢
It's gonna be okay