Thanks, King. I saw this video just in time for a family birthday celebration.. The burritos were a big hit, my daughter ate 2!! I smoked the butt at 200° with a smoke tube for the first hour. Kingsford hickory pellets. Then cranked the smoker to 235° . Wrapped the butt in double foil at 160°, pulled at 202°. I let it rest an hour then shredded it and added the juice from the foil. Warmed it up the next day in the crockpot. It was still nicely moist with good smoke flavor too.
No need to delete. The recipe was fantastic and from the review it was great too. Don't you just hate it when the young ones come up with good ideas. Smart thinking , worked out for all to enjoy the meal like they like it. Hope to give it a try when things settle around here. Stay safe and keep up the great recipes and fun you all have. Fred.
All kinds of ingredients went through my mind as you cooked and put this together - avocado spread, bacon, Hatch chili strip, oh my! Mix the meat and mac in a bowl then spread it on the tortilla.
I usually cook my pork butts at about 225-250, and I add a smoke tube to the chamber. At about 160F internal, they go in a foil pan, sometimes covered, sometimes not covered. 225 is for when I have plenty of time. 250 is when I’m catering (just the meat) for a wedding. But if I’m catering meat, the butt always goes in a foil pan with a cover, and is finished in the oven. I don’t have a big enough smoker to cater for 400 people without doing it that way…and it still takes 48+ hours to cook. I’ve catered the meat for several weddings, but only for family or friends. Oh, and when I’m catering, I use “Montreal Chicken” seasoning for the rub…always get raves about it.
6:47 Bro, I sooo feel for ya. Having all that estrogen in the family and you're still having to do the cooking 😄. That should be one of the perks, but nooo... I hope she or the girls are doing the baking. I too was surrounded by estrogen. It was maddening all that emotional bs lol, but the wife sure does love to cook for the fam. Especially my mothers receipes from the old country
Kalua pork is great because it's pulled pork with both mac and cheese as well as rice. Winner, winner. This burrito looks fantastic. They key to eating these, like with a Chipotle burrito, is to take several small bites across the entire burrito so you get a little bit of everything. Trust me.
Wife got me the meater pro for fathers day. I haven't been able to get it to work probably yet, i have received a second one from customer service, but still have connectivity / charging issues. good luck! last butt i cooked was on a offset and i cooked it at 225, had to pull it early but still was awesome!
Yum! This looks amazing! Just going to say Typhur over meater any day. I spent about 10 hours researching and I am a total fan. It is thinner than meater, has more probes, and is better calibrated. Just sayin’.
Holy carb loving, deliciousness! The addition of the white sauce sounds perfect👍 I aim for 205 with my pork butts, but mostly go by feel. I'm not to fussy about it😊
I would totally eat the heck out of this… When I am doing a butt, I am on a Big Green Egg and working indirect. I shoot for 225-250 until IT hits 165-170. Then wrap until IT hits 203 (using a MEATER the whole time) and its probe tender with my instant read. Not a huge bark but enough for me and it just melts when you go to pull it. Keep up the good content, easy to follow and approachable recipes with some amazing hacks… BTW- my Mac n cheese recipe is currently a 10 ingredient recipe, but two ingredients sounds like a winner to me!!!
This may sound strange, but I wish Y'all were actual family! I mean, I love mine, but culinarily, they are more shredded wheat than pulled pork or beef... Just Sayin' 😊 So happy with your channels. And, Yes, to Amy's idea of Food Trucks in the Neighborhood ( or Cul-de-Sac)....
I like to run my pork butts over night at 195 degrees for about 12 hours then turn up the smoker to 275 and wrap them for about another 3hrs. Cook while you sleep so nice and easy.
Thanks, King. I saw this video just in time for a family birthday celebration.. The burritos were a big hit, my daughter ate 2!!
I smoked the butt at 200° with a smoke tube for the first hour. Kingsford hickory pellets. Then cranked the smoker to 235° . Wrapped the butt in double foil at 160°, pulled at 202°. I let it rest an hour then shredded it and added the juice from the foil. Warmed it up the next day in the crockpot. It was still nicely moist with good smoke flavor too.
Heck yeah....awesome
That burrito and a beer, perfect pairing
Amen
No need to delete. The recipe was fantastic and from the review it was great too. Don't you just hate it when the young ones come up with good ideas. Smart thinking , worked out for all to enjoy the meal like they like it. Hope to give it a try when things settle around here. Stay safe and keep up the great recipes and fun you all have. Fred.
hahaha Thanks Fred....cheers
Oh my goodness! Super idea on the Mac and cheese!! ❤️❤️
Right?!
All kinds of ingredients went through my mind as you cooked and put this together - avocado spread, bacon, Hatch chili strip, oh my! Mix the meat and mac in a bowl then spread it on the tortilla.
I usually cook my pork butts at about 225-250, and I add a smoke tube to the chamber. At about 160F internal, they go in a foil pan, sometimes covered, sometimes not covered. 225 is for when I have plenty of time. 250 is when I’m catering (just the meat) for a wedding. But if I’m catering meat, the butt always goes in a foil pan with a cover, and is finished in the oven. I don’t have a big enough smoker to cater for 400 people without doing it that way…and it still takes 48+ hours to cook. I’ve catered the meat for several weddings, but only for family or friends. Oh, and when I’m catering, I use “Montreal Chicken” seasoning for the rub…always get raves about it.
Awesome...cheers
I spit out my beer at the BBC line. Lol excellent video as always!
ahahah Cheers
Yes sir appreciate the video I know what I'm making this weekend 😎
Way to think outside of the box a true chef for sure.
TY
I love your excitement
13:33 - Hilarious!!!
she said "we gotta cut that out" lol
Looks so good. I'm going to try this.
I used your bbq dry rub tonight. It is the best we ever had. Best video. GBO
Awesome! Thank you!
Excellent. Will be trying these for sure. Do agree with other comment to mix everything then spread on tortilla. Much more even flavor profile
6:47 Bro, I sooo feel for ya. Having all that estrogen in the family and you're still having to do the cooking 😄. That should be one of the perks, but nooo... I hope she or the girls are doing the baking. I too was surrounded by estrogen. It was maddening all that emotional bs lol, but the wife sure does love to cook for the fam. Especially my mothers receipes from the old country
On my list to try next. Such a healthy food too!
I like 225° - 250° and no wrap. Usually takes 11-13 hrs, but it’s worth the time. Great video Neal. I want to try this!
TY
Awesome job Neal . Definitely would tear that up bro.🔥👍. Cheers 🍻
Wasn't sure from the picture if it was going to be good or not (I thought the Mac&cheese was tortellini) but it turned out looking really tasty.
Kalua pork is great because it's pulled pork with both mac and cheese as well as rice. Winner, winner. This burrito looks fantastic. They key to eating these, like with a Chipotle burrito, is to take several small bites across the entire burrito so you get a little bit of everything. Trust me.
Amen...good point...cheers
Wife got me the meater pro for fathers day. I haven't been able to get it to work probably yet, i have received a second one from customer service, but still have connectivity / charging issues. good luck! last butt i cooked was on a offset and i cooked it at 225, had to pull it early but still was awesome!
Thats my problem...wouldn't charge all the way...
@@PelletsandPits make sure the bottom is completely clean i scrape with a key and then i can get it to charge
Great job
Try mixing the pulled pork, mac-n-cheese, crispy onions and white BBQ sauce together before putting it in the tortilla. Boom!
This giggle when you were starting to roll that fatty 😂. Love it. Great idea
hahahaha
Yum! This looks amazing! Just going to say Typhur over meater any day. I spent about 10 hours researching and I am a total fan. It is thinner than meater, has more probes, and is better calibrated. Just sayin’.
Awesome! Thank you!
Dam that looks good!
Holy carb loving, deliciousness! The addition of the white sauce sounds perfect👍 I aim for 205 with my pork butts, but mostly go by feel. I'm not to fussy about it😊
Great video! When are you going to have the Pellets and Pits T-shirts?
Definitely something on the list...we haven't sold as many FTK shirts as we thought...so kinda put merch on back burner for Pellets and Pits..
costco sells an amazing hatch green chili queso
Perfect for this....
I would totally eat the heck out of this…
When I am doing a butt, I am on a Big Green Egg and working indirect. I shoot for 225-250 until IT hits 165-170. Then wrap until IT hits 203 (using a MEATER the whole time) and its probe tender with my instant read. Not a huge bark but enough for me and it just melts when you go to pull it. Keep up the good content, easy to follow and approachable recipes with some amazing hacks…
BTW- my Mac n cheese recipe is currently a 10 ingredient recipe, but two ingredients sounds like a winner to me!!!
hahahah we might have added more ingredients since then...hahaha cheeers
I’m the same way with the pork butts,sometimes I score, sometimes I don’t
This may sound strange, but I wish Y'all were actual family! I mean, I love mine, but culinarily, they are more shredded wheat than pulled pork or beef... Just Sayin' 😊 So happy with your channels. And, Yes, to Amy's idea of Food Trucks in the Neighborhood ( or Cul-de-Sac)....
hahahhah Appreciate ya....and completely understand
Love that Alabama white sauce but not so much the Tide. Geaux Tigers!! I’d smash that😮💨😮💨🤤🤤
People can’t argue that it’s not homemade, you are at home and made the Mac and cheese, so therefore it is home made🤣🤣
haahhaha Im going to use that...cheers
@@PelletsandPits glad I could help you out on that
C’mon Neil! Give er the ol angle! It’s the angle of the dangle…of the “burrito,” or the BWC
ahahhaah its all how we look at it....hahaha
Just talking about the Big Block Chevrolet, right?!!😂
100>>>
Call me crazy but I smoke mine at 200 til I wrap then bump the temp, perfection every time.
TY
I like to run my pork butts over night at 195 degrees for about 12 hours then turn up the smoker to 275 and wrap them for about another 3hrs. Cook while you sleep so nice and easy.
At that temp...are you ever worried about temp danger zone...having a product at a certain temp for a certian time that produces bacteria...
What's wrong with the BBC? You're referring to the British Broadcasting Corporation correct😉
Absolutely
200-210
Where’s your LSG?
On the deck...
210
250* on the pork butt. Looks good. I will be trying the bbc
225.
TY