I have stopped wrapping all my BBQ recently and my results have gotten so much better. You don’t need to wrap! I regret wrapping things as long as I did. Now I finish my butts in the oven with convection on and I get absolutely unreal bark.
Considering world renown BBQ Champions Aaron Franklin and Myron Mixon both wrap their pork butts I don't think wrapping was or is a bad choice. You just found a better option that works for you having a convection oven which 90% of us (me included) don't have. Glad that's works for you. If I get a convection oven I might have to try that !
I just bought My Pro 36 and it has shipped out This is exactly how I’ve been doing pork butts on my other brand of pellet grills I’m starting a channel in January Lookin forward to it both the pro 36 and the channel
I just got the Pro. The internal thermometer is off, so it's cooking higher than it should BUT, I'm going to do a butt this weekend. Loved this video. I wish you would have shared your rub recipe.
Thanks for the video! I'm new to BBQ and I find the taste test at the end of all vids rather interesting... I mean, given that it was posted on RUclips already should kind of already imply the cook came out good (unless it was labeled as a fail video). So the taste taste, from the audience's perspective gives no credit because we can't smell it or taste it to vouch the comment. For all we know, it was terrible but they still said "Mmmmm, delicious" after taking a bite 😆.
Just my two cents here... I was taught quite a while back to not "soak" my smoking wood or chips. All that does is slow down the time to get smoke and it does nothing to protect the meat or wood. Been 5-7 years since I have soaked smoking wood in any type of smoker or grill. Just my 2 cents. Saw you had no reply to your question after 7 months.
You need to the fat cap towards the heat source to protect the meat from drying out and contrary to belief the fat cap does not melt down into the meat.
Advice for high altitude? Our house is 6600 feet above sea level and water boils at 200 degrees F. We have previously done 225, but I don’t smoke pork shoulder often enough to have a preferred cook yet. Do I wrap it at all, or with paper or foil? Thanks for the video!
Pork Butt newbie here. Question: Instead of tinfoil (pan + reynolds) like you use, would the results be the same with one of those turkey/ham roaster pans? (The kind that has matching, oval w/handles, top and bottom pans, where the bottom pan has a drip-catching border that the top pan sets into.) For this go-round, I'm doing it exactly like you did. However, if, the next time, I was cooking a larger butt (dare I say, a *Big Butt* ), and didn't have a sufficiently large tinfoil pan, would using those turkey pans be ok? Thanks, - s.west p.s. Great video! It spells out several of the mysteries of PPP (Perfect Pulled Pork). p.p.s. Subscribed.
I am happy to report that my first-time pellet-smoker-8-1/2-pound-Pork-Butt turned out better than I imagined it could be. I followed your instructions to the letter and everyone said that it was the best pulled-pork sandwich they ever had, and I agreed. Delicious. Thank you!
Great Info! Very disappointed Camp Chef stopped making their vertical smoker. I think that was a huge mistake, as I have owned both and would never go back to a horizontal one.
Still having a hard time choosing between the Pro and the Apex, however I'm curious about the smoke number. If grill is set to lets say 275 smoke level 1, how does it manage to keep the same temperature if you choose smoke level 10 ( for more smoke wouldn't it have to add more pellets therefore creating more heat ? ) how does it make more smoke without making more heat ?
The temperature actually fluctuates way more the higher the smoke number creating more smoke but keeping the temp levels -+10 degrees or so. The lower the smoke number will keep the temp pretty even at the chosen setting but output less smoke.
I dont wrap any more I just roll all the smoke to it and slap it in the crock pot with a tad bit of apple juice or water in the bottom comes out good everytime
When you cook low and slow it does not matter Choice or Prime. You are making them tender by slow cooking. I only Buy choice and a butcher told me to buy my meat this way.
Pork these days is nothing like when I was younger. There is too little fat now I do buy Berkshire and occasionally iberico which are both high quality. Iberico is off the charts
Too much seasoning limits the smoke penetration. According to some. However, I season my pork butt like he does. Like Malcom Reed. It's a big chunk of meat, it can take it.
How come you didn't remove the gland? It's on the opposite side of the bone under the fat cap where the three folds of meat come together. Cut into the fat and just beyond the three folds you'll find a slimy gray gland about the size of a human thumb. Cut around it and pull it out. If you don't and you cook it in place it will give the meat a bitter taste when you go to shred the butt.
Frustrating thing to me is that even the chefs who are cooking for the pellet grill manufacturers say you shouldn’t use the bottom rack to cook on……so you essentially have a majority of a grill full of wasted space that you can’t smoke on? Not sure that’s worth the money to me To be clear, that’s a complaint on all pellet grills, not just camp chef’s
You can still cook almost anything on the bottom grate. The problem is with the fire pot being dead center, it creates a hotspot. So just cook big items on one side or the other. But directly in the center and you could have issues. This is why i prefer verticals to horizontals. Alot more cooking area, far away from the heat source.
Um, yeah…East Carolina boy here. Couldn’t believe i’d heard that bit right. USDA does NOT grade pork. Also, maybe he should just go watch his kids play hockey in the street out front. CAR!!! I’ve had my Woodwind for three months now, easily more than 50 cooks and as much as I love my Woodwind 32, I’d trade some recipes and how-to videos for a way to upgrade to the pro that doesn’t involve me trying to talk the missus’ into our second pellet smoker in less than a year!😁.
@@kittygianelli6731 That is not accurate. USDA only (optionally, I’ll add) grades pork as acceptable and utility. No other options. USDA Choice is only for beef.
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I have stopped wrapping all my BBQ recently and my results have gotten so much better. You don’t need to wrap! I regret wrapping things as long as I did. Now I finish my butts in the oven with convection on and I get absolutely unreal bark.
Considering world renown BBQ Champions Aaron Franklin and Myron Mixon both wrap their pork butts I don't think wrapping was or is a bad choice. You just found a better option that works for you having a convection oven which 90% of us (me included) don't have. Glad that's works for you. If I get a convection oven I might have to try that !
@@giguy2002 They wrap their meat because it usually doesn't get served for many hours later. Yes, a wrap slows down drying out.
Pan an cover mine, works well.
I’m gonna do one this weekend and use butcher paper like I do on ribs and brisket , tinfoil steams which doesn’t make meat moist , only fat does.
Love the Dumb and Dumber reference!
Just wanted to say logans videos in this channel have help me a bunch. Keep them coming!!
They do but he does a lot of misinformation. Cooking it fat side up isn’t going to change anything and there is no usda choice pork, complete fallacy
Paid 250 for a used camp chef smoker best decision ever works beautiful. I looked it up well worth 600 brand new.
Good video !
Just ordered my woodwind pro waiting on deliver
I just bought My Pro 36 and it has shipped out
This is exactly how I’ve been doing pork butts on my other brand of pellet grills
I’m starting a channel in January
Lookin forward to it both the pro 36 and the channel
I just got the 24 pro and still need to assemble it. Can't wait to start smoking.. Is your channel up yet?
I just got the Pro. The internal thermometer is off, so it's cooking higher than it should BUT, I'm going to do a butt this weekend. Loved this video. I wish you would have shared your rub recipe.
Thanks for the video! I'm new to BBQ and I find the taste test at the end of all vids rather interesting... I mean, given that it was posted on RUclips already should kind of already imply the cook came out good (unless it was labeled as a fail video). So the taste taste, from the audience's perspective gives no credit because we can't smell it or taste it to vouch the comment. For all we know, it was terrible but they still said "Mmmmm, delicious" after taking a bite 😆.
I just got a camp chef, I’ve always used an off-set. I didn’t notice a drip pan with juice or water in it… do you not do that with pellet smokers?
I've cut pork roast in half, less cook time, twice the bark, try it you will like!
How often do you add wood chunks and do you soak them first in this pellet smoker?
Just my two cents here... I was taught quite a while back to not "soak" my smoking wood or chips. All that does is slow down the time to get smoke and it does nothing to protect the meat or wood. Been 5-7 years since I have soaked smoking wood in any type of smoker or grill. Just my 2 cents. Saw you had no reply to your question after 7 months.
@@VolsFan1nGA thank you Geoffrey 👍
I'm a novice with smoking: Soaked my cherry wood chunks once and it slowed my cook down exactly as you indicated.
Subscribed for more great videos like this one!
You need to the fat cap towards the heat source to protect the meat from drying out and contrary to belief the fat cap does not melt down into the meat.
always cooked with fat down so it renders off. the wrapped meat gets way more tender.
Got my Woodwind Pro 36 and sidekick sear. built it. just waiting to cook my Thanksgiving dinner bbq season begins for me in the winter.
Looks good!….why do u say CARRR? 😂 first video watcher here.
I was wondering the same thing? Reminds me of Wayne's World. Lol Car, game on.
Wondering the same thing. IMHO, takes away from a good video just saying.
He probably has kids playing by the road and is notifying them of a car that is coming through.
I think it's because the car noise is going to come through on the video and he just showing his frustration. LOL
Advice for high altitude? Our house is 6600 feet above sea level and water boils at 200 degrees F. We have previously done 225, but I don’t smoke pork shoulder often enough to have a preferred cook yet. Do I wrap it at all, or with paper or foil? Thanks for the video!
Choice or prime… pork? 🤔
there is no usda prime grading of pork
Pork is super fatty no matter what. It’s not like beef
I said…whatttt? 😂
@user-ks8so5ez1t fake news
@user-ks8so5ez1t no such thing as prime or choice hogs
How long did this take though?
Is there enough room on the 24 model to make two butts at once?
I mean you can make like 6 if you don't mind shuffling them around for even cooking.
Pork Butt newbie here.
Question: Instead of tinfoil (pan + reynolds) like you use, would the results be the same with one of those turkey/ham roaster pans? (The kind that has matching, oval w/handles, top and bottom pans, where the bottom pan has a drip-catching border that the top pan sets into.)
For this go-round, I'm doing it exactly like you did. However, if, the next time, I was cooking a larger butt (dare I say, a *Big Butt* ), and didn't have a sufficiently large tinfoil pan, would using those turkey pans be ok?
Thanks,
- s.west
p.s. Great video! It spells out several of the mysteries of PPP (Perfect Pulled Pork).
p.p.s. Subscribed.
I am happy to report that my first-time pellet-smoker-8-1/2-pound-Pork-Butt turned out better than I imagined it could be. I followed your instructions to the letter and everyone said that it was the best pulled-pork sandwich they ever had, and I agreed. Delicious.
Thank you!
CAR! Love it man
Great Info! Very disappointed Camp Chef stopped making their vertical smoker. I think that was a huge mistake, as I have owned both and would never go back to a horizontal one.
They make it now with a smoke box on it.
Still having a hard time choosing between the Pro and the Apex,
however I'm curious about the smoke number.
If grill is set to lets say 275 smoke level 1, how does it manage to keep the same temperature if you choose smoke level 10
( for more smoke wouldn't it have to add more pellets therefore creating more heat ? ) how does it make more smoke without making more heat ?
The temperature actually fluctuates way more the higher the smoke number creating more smoke but keeping the temp levels -+10 degrees or so. The lower the smoke number will keep the temp pretty even at the chosen setting but output less smoke.
there is no usda prime pork
Sure there is. Congress puts it in every bill whether it passes or not.
@@patrickpetrowsky8136 Absolutely hilarious!
I dont wrap any more I just roll all the smoke to it and slap it in the crock pot with a tad bit of apple juice or water in the bottom comes out good everytime
Curiosity, how many lbs and how long was the cook at 250°?
It was an 8 pounds and it was around 13 hours
@@campchef was the 13 hrs including the rest time?
Awesome!
What smoke setting do you recommend??
Lol smoke setting ?
If you're scoring it to help with the seasoning and everything why did you only do one section why not do it all
When you cook low and slow it does not matter Choice or Prime. You are making them tender by slow cooking. I only Buy choice and a butcher told me to buy my meat this way.
Pork these days is nothing like when I was younger. There is too little fat now
I do buy Berkshire and occasionally iberico which are both high quality. Iberico is off the charts
What's with the car shout out? Is the camera guy in the street??
We are next to the street, and sometimes a car drives by and ruins the audio haha!
@@campchef The only thing that ruined the audio was the guy screaming "CAR!".
Very Good Video 🔪🇺🇸🔥💨
nice video. Informative.
Thanks
Don't forget about all of us who have the Woodwind WiFi and can't justify buying the great new pro.
CAR!!
What about that fella that said you don’t want no dirty smoke hahahaha .. I suggested he use propane
Car!
Too much seasoning limits the smoke penetration. According to some. However, I season my pork butt like he does. Like Malcom Reed. It's a big chunk of meat, it can take it.
Would be useful if you would mention celcius degrees also.
Most probes read both, so why bother? Just switch your probe!
I've been 'rapping just to save my own butt.
How come you didn't remove the gland? It's on the opposite side of the bone under the fat cap where the three folds of meat come together. Cut into the fat and just beyond the three folds you'll find a slimy gray gland about the size of a human thumb. Cut around it and pull it out. If you don't and you cook it in place it will give the meat a bitter taste when you go to shred the butt.
I want to know more about removing this gland. Is there a video on removing it.
Me too.@@snowbird090
It absolutely does nothing to the meat I don't remove the gland until after I shred it and my pork is just mouth-watering and savory
I don't wrap at all. Just use a low temp. I smoke mine at 195 for 12 hours plus.
Car!!!!
🚗
What’s with the title, wrapping your pork butts wrong, no mention of wrapping issues in video???
I don't wrap pork butts (or any BBQ). Perfect every time. Don't overthink it. Have a beer and relax.
Car?
Rested for "I think" 3 hours "exactly" lmao
Choice and Prime pork??? Is that something new?! Makes me take everything else you say with a grain of salt.
If you’re going to post videos, you need to give some answers to questions.
You literally did all that work to set that bark on the fat side? Fat cap up is not necessary, and a waste of bark 😢
Completely agree, plus I hate to listen to people eat
l just did my first one and Fat up is what I was taught
I have always smoked fat cap up. Always comes out moist and tasty. Not such a good bark but meat is always moist.
There is no prime or choice when it comes to pork
Yappy yappy until four thirty nine
White Mike Tyson
Do you have Tourette’s? lol my dad has it and your blurt outs reminds me of him.
Pecan not pecon.
Frustrating thing to me is that even the chefs who are cooking for the pellet grill manufacturers say you shouldn’t use the bottom rack to cook on……so you essentially have a majority of a grill full of wasted space that you can’t smoke on? Not sure that’s worth the money to me
To be clear, that’s a complaint on all pellet grills, not just camp chef’s
You can still cook almost anything on the bottom grate. The problem is with the fire pot being dead center, it creates a hotspot. So just cook big items on one side or the other. But directly in the center and you could have issues. This is why i prefer verticals to horizontals. Alot more cooking area, far away from the heat source.
Wow, unlike beef, pork is not graded prime, choice, select, etc. Do your homework please.
Um, yeah…East Carolina boy here. Couldn’t believe i’d heard that bit right.
USDA does NOT grade pork. Also, maybe he should just go watch his kids play hockey in the street out front. CAR!!!
I’ve had my Woodwind for three months now, easily more than 50 cooks and as much as I love my Woodwind 32, I’d trade some recipes and how-to videos for a way to upgrade to the pro that doesn’t involve me trying to talk the missus’ into our second pellet smoker in less than a year!😁.
@@edwinvoorhees1952 I just pulled the trigger on the pro 36. I just bought the WW24 10 months ago. Hopefully I can get a decent price for it
USDA Choice" represents the middle quality grade and includes chops that are pinkish in color and have adequate marbling (or intramuscular fat).
@@kittygianelli6731 That is not accurate. USDA only (optionally, I’ll add) grades pork as acceptable and utility. No other options. USDA Choice is only for beef.
Calm down, it's a helpful video.
You didn’t even open the but and remove the sinu layer between the muscles at the bone end I guess you like chewing on rubber bands
The title of the video makes zero sense. Not even a comparison. Smh
Fat is flavor.....leave ALL fat on. Duh.
Too much talk
Steamed meat 🤮👎
There is no such thing as USDA prime or choice pork. where do they find these fools?
That pork looked like a piece of burnt wood
PEEEEEEEEEEEE CAN :)
Hard to take you serious when you’re actually bar b queuing a pork shoulder -and not a butt.🫤