Yes, beautiful as long as you do not bother to eat it. My third attempt using this approach. ZERO smoke on the pork, but BEAUTIFUL bark. U-tub strips off these comments as they are not loving . Temp of 275 decomposes the smoke leaving nothing left. Must smoke at about 180F for about 4 hours. Then there is SOMETHING surviving. Not much however. I would bet this is removed in a day or so. Yoder explains the dynamics of smoking on an offset smoker. Also accurate scenarios for cooking on a pellet grill. Smoker stick is needed to get ANY smoke to the meat. This video gives you a solid B-minus BBQ as a result. Bark exquisite, taste ho-hum.
I saw no bark that I am used to seeing with a pork rub. Butt had a different look. I may try this and see, but currently I prefer a Lamberts rub on my pork butts.
I got a Pit Boss Pellet Grill/Smoker and I followed all the steps on your video and let me tell you that the pork butt turn out... AMAZING!!!! And this is the first time that I smoked meat, never done it before.
I have a Traeger and have cooked everything from whole turkeys to pork shoulders, butts and burgers and I wouldn’t trade for anything but a cast iron grill. Now every one talks about their Pit Boss, Ninja’s and black-stones but these are 23:46 steel grills and unless you have cooked a lot of burgers, steaks and dogs on a cast iron grill. The steel grills come in a distant second and can’t come close to cooking anything better than cast iron.
Followed this process exactly yesterday, on my Weber kettle over Oak and Apple chunks. Small butt so it was done in 6hrs 50 min. Rested 2 hours. My friend owns a catering business and sandwich shop using exclusively his own smoked meats. He said it was the best pulled pork he's ever had, including, by a small margin, his own. I agreed. Thank you for making this video. Got yourself a new subscriber.
This was so informative I really appreciate the explanation as to why you are taking each step. I'll be starting my pork butt in the morning tomorrow and I'm definitely using this video as my recipe and guideline. Excellent video 👍🏼
I'm letting my first pork butt rest as I write this. I followed your video and I'm so glad that I did. Thanks for not over powering your voice with cheesy background music. I look forward to more of your videos.
First time pork butt on my Pit Boss pellet smoker. 7.5 lbs bone in. Followed this plan except put my own rub on it. 9 hours of smoking and 1 hour of rest and it is the best pulled pork I’ve ever eaten. Thanks for the video!
I’m FAR FROM a backyard chef but have a Country Smoker Portable Wood Pellet Grill that I used and “followed your EZ directions”. I have no thermometer probes other than the instant temp you used for tenderness check and the iffy gauge on the smoker lid. I told our friends that 4 of us are going to be guinea pigs. I actually let it rest for 4 hrs in a cooler & waited for them to arrive before tearing into it. WOW … we were all impressed. It was an incredible success. AND the bone slid out with ease. Thank You
I watched your video several times and made notes as I went. I've smoked brisket for years and my grand daughter always asks for one on her birthday, but I think we may have a new winner here ! My wife is the pickiest eater I've ever known and even she exclaimed how good the pork butt was ! Excellent meal this evening and looks like there will be several more ! Thank you!!!
Awesome video David! Thank you for being so detailed as you walked through the steps. I just bought my first smoker and will take your advice and keep it simple to start.
David, this is a great video and I really appreciate your taking the time to do it. I followed most of the steps you laid out and we had a great meal with plenty of leftovers. I used the salt & pepper combination you suggested and it worked great. The only things I did differently was to use a throwaway pan and wrapped the butt in it. It kept the juices and made it extremely tender. Also, I have a Trail Embers vertical smoker using charcoal to cook it. We rested it for 2 hours loved every bite.
David! Thank you so much doing this video. You covered all the topics perfectly. You are a god send. I followed all the steps and ended up with a perfect pulled pork. You taught me so much. You’re a terrific man and I owe you a debt of gratitude. Merry Christmas!
great vid!!! i did one about 2 years ago was so easy todo...................... Now I just got to figure out making a brisket 1st try it ended up being tough.
Like the details, enjoyed watching. Really appreciate the fact that you took your time and didn’t care about the length of video. Got in depth and didn’t talk like someone who smashed a 8g rock before the video! I’m a newbie and found this video to be a lot more informative than other ones, thanks!
I use a camp chef pellet smoker and have one resting right now. After letting it rest I will use bear claws to shred it. Tomorrow I’ll cut my slaw. Your expiation was spot on. I just use a different rub. My total cook time was 9 hr @250degrees for a 8.5lb butt.
Great video! After wrapping in foil I put it in the oven at 250 degrees, no need to monitor heat anymore and just wait for internal temperature to hit 205 degrees.
Every now and then i'll take my bbq meats and stick them in the oven after the wrap, so that's a great technique since they won't take on any more smoke flavor. In most cases, i'll usually just let it run on the pit since it's already fired up, but both methods work great!
Great video. I'm already experienced and actually judge bbq on the Memphis in May circuit. I thought you did a great job explaining. When I throw mine in a cooler, I lay some towels over the wrapped pork butts and if I have the time, I'll let them rest up to 8 hours. At that point, they are still quite hot when pulling with your hands. The long rest time really helps for timing your dinner so you don't have to be exact. 😋👍
I’ve smoked many butts in the past but it had been a few years and after watching this video I smoked 2 eight pounders and they were awesome. Thanks for the content, great job!
thanks for the awsome teaching, I will be smoking 2 pork butts on my weber kettle in the morning 12/11 2022 i will try the kosher salt, pepper, with garlic vs carolina style. I will message you back ,and let you know which one came out the best. keep up the great vids
I have never smoked a large pork butt before, but I followed your directions and want to say I was incredibly happy with the results. Thank you for the great video.
Used this video yesterday for my first pork butt smoking. Turned out absolutely amazing. I was so happy the bone slide right out. It was a cold day here in MD had trouble keeping 250 on my Basspro electric smoker. Worked through though. Meat thermometers were a couple of degrees off. Lol. I pulled it at 203 and only let it set for about 30mintues. So tender ,juicy and flavorful!!! Best pulled pork we have had in a long time. Put it in at 9am and we ate at 6pm!!! Ty for video
Thanks for taking the time to come back here and leave a comment on how it went Wayne! Glad to hear it was a winner. Keep putting that smoke in the air my friend.
Thanks so much for putting this out! After watching, I had enough confidence to try my first Boston butt, doing it exactly the way you described and it came out great. I really appreciate you going over every step very clearly for someone like me who has never smoked any meat before. I used a wood chip box on a gas grill since that's what I have and we couldn't be happier with the results.
Don't let anyone tell you that you can't cook good food with a gas grill and a smoke box. Your biggest problem is going to be temp accuracy, as your grill's built in thermometer if it has one is garbage. If you have an ambient probe like in this video, you can produce phenomenal que on a budget without buying a dedicated smoker and it's going to be 75% as good as a dedicated pellet grill. Anyone who says otherwise is an elitist and hater.
+@@PatnikSolutions I definitely agree that it certainly can be done on a gas grill and smoke box. That said, shortly after doing my first pork butt, I bought a second-hand pellet grill. It needed some repairs, but they're very simple mechanically and the ignitor was easy to replace. It's so much nicer not to have to go out every 20 minutes and change out the wood chips in the smoke box. I only paid a total of $135 for my used pellet grill and new ignitor, and it's definitely worth it for the convenience. Without that first success with the gas grill under my belt, though, I wouldn't have wanted to invest the money in a pellet grill.
This is the second time I have use this recipe today I put a little bit of brown sugar on it. Thank you for the ease and simplicity it is greatly appreciated.
Great video. It will guide anyone who hasn't smoked a butt before. I am not a pitmaster as you are. I have been smoking meat for over 20yrs. I love to make BBQ. I am smoking one for Christmas to take to my wife's cousin's house. They always enjoy it. Merry Christmas and keep smoking.
Love it! I'm glad to see someone else in Indy lighting up the grill in the snow. Looks like we're getting 5 inches on Tuesday and Wednesday, so i'm positioning my grills for easy shoveling access today, lol. Thanks for the comment, and all the best!
I stuff mine with whole garlic cloves, inject with mojo spanish marinate 3 days and cover with salt pepper & garlic I smoke it with cherry wood comes out excellent.
Hey I'm new at smoking food, your video was great and helpful, I get so confused! I've been researching for a year, thanks to a great video of directions! Am smoking a pork shoulder tomorrow, crossing my fingers
I usually plan for about 8 hours for a pork butt total, but sometimes they finish in 6 hours or they can also take 10 hours. It just depends on the size of the pork butt and how your smoker is running.
Just smoked my first pulled pork following your recipe. Perfect result! Friends and family loved it. Thanks for sharing your expertise with the world, BBQ Lab!
As a former Qstoves user, I'm amazed at how Asmoke has completely transformed my grilling experience. The switch has been a game-changer, due to Asmoke's innovative features. The digital controller is a revelation, offering precise temperature control that I couldn't achieve with Qstoves. I'm also impressed with the variety of wood pellet flavors available, adding a new depth to my dishes. The portability of the Asmoke Essential is unparalleled, allowing me to take it on camping trips and tailgate parties with ease. Even the app is super handy, enabling remote temperature adjustment and recipe sharing. Not to mention, the environmental aspect of using recycled wood materials as fuel is a big plus for me. All in all, Asmoke has truly redefined my grilling journey. #Asmoke
I have smoked a mountain of pork butts, and this video is a great basic primer for getting fantastic results. There are a dozen things you can try and an endless variety of rubs, etc. But this will work for you if you have never smoked meat. Guaranteed. Good video.
Thank you, David. I just pulled my second one off the smoker and put it in the cooler to rest. The last one turned out great and I can’t wait to pull this one! Cheers.
@@zebswebs3649 it was delicious! Everyone said it was so good they wanted me to make it all the time instead of my husband! 🤣 it was 10 pds and it was gone the next day!
Great way to introduce us to smoking a pork butt. Thanks and I also agree with your comment about socializing over food. We can be careful but enjoy the companionship. I have enjoyed yours today. Nicely presented.
Hi David I just got a electric masterbuilt smoker. And had a couple questions I was hoping you could answer. So I have 2 little Pans at the bottom. Assuming one holds liquid and one holds wood. So this is my first time ever smoking what kind of wood chips should I use and what kind of liquid should I put in the other pan? I loved your video and I plan on smoking a pork butt like yiu did for my first time. I'm realky excited to do it 😁 thank you so much!
You can use just about any woods chips you’d like. I like cherry, oak, hickory and pecan. I’d just use water for the liquid. That’ll add moisture to the cooking chamber.
Spanish people like to make the skin/Fat cap crispy. It tastes incredible. Is there a way of making a crispy skin on a pork shoulder on a pellet grill?
Great advice for this newbie! I just purchased my first pellet grill and the first thing I cooked was a pork butt following this recipe. It turned out tender, moist and tasty. The wife loved it too! Thank you for sharing and making it easy!!!
Your videos are very very helpful and informative thank you so much for passing along your BBQ knowledge to all of us want a be pit masters lol😂 thanks so much
I don’t have a pellet grill but I did the cook for the first time on my ceramic Big Green Egg knock-off charcoal grill with post oak wood chunks. The pork butt came out super tender but without very much Smokey flavor I was hoping for. I just had a question, are my results typical for the type of grill I used or is this cook more suited for the pellet style grill. Thanks for the great training for my first ever pork butt.
If you’re used to something like a Weber Smokey Mountain level of smoke flavor, that’s hard to replicate on a pellet or Kamado. Wood chunks is the way to do it with lump charcoal on a Kamado, but it all depends on how much air flow you had going. Less air flow should give more time for wood to smolder, and dirtier smoke will bring more flavor than clear smoke on a Kamado in my experience.
Thank you so much! I have a Treager and I m going to now do just as you taught me here, I love my Treager!! Thank you very much! Im in pig heaven!! God bless you!
This was very helpful! I made a few mistakes, but I will try again soon I am using a masterbuilt electric smoker. once I get the hang of it I think I will purchase a pellet smoker
What’s the relationship between temp and time? Can you for instance smoke at 195 for 24-36hours? How would that affect flavor/Taste? Would there be any benefit at all? How long is too long (and why) to smoke a pork shoulder?
Man, everyone does pulled pork. I've been doing pork belly. You can do crispy cubes, I'd did one today & sliced it & finished it in my slow cooker with the fat rendered juice & bought kings hawian slider buns. Took it to my wife's family's Easter. They ALL raved.
Thanks for the awesome video! I have 16 people coming over next week. what is the approx total time on the pellet grill for that 9# bad boy (not including rest)? Thanks!
I'm just curious to see what the fat side look like? I love this video, I've smoked a few and had some issues and I think you've answered my quest to getting to the best! Do you serve the fat side with your pork? THANKS AGAIN
How do you regulate the temperature of your grill? I open the lid on my grill and the temperature goes down and when I close the lid the temperature goes way up. Thank you.
What kind of grill are you cooking with? At what temperature are you cooking? How long are you keeping the lid open when you have it open? All of these are factors, so tell us a little more and we can try to help you out.
11:21 8-10 hrs at 250 degrees For 3 hrs before you even check it…just monitoring the temperature Get it to 150 keep moisturizing it Every 45-60 min Reaches 200-205….pull out and wrap Took about 2 hrs
Great job. I've cooked 100s of pork butts, many on a pellet grill. For a first-timer, this is a great process. I don't see how this can go wrong. The only difference I would say for first-timers is to use AL pan and foil cover that. Save the juice in the freezer for soup or chili.
You certainly can keep it the same. If you increase the temperature it will finish quicker, so it really depends on your time table of when you need it done.
Gonna be smoking my first pork butt Saturday for my birthday, your video is very informative and I feel confident after watching. Will update how it went!
This is my next quest in my 2005 Masterbuilt propane smoker. I’m ok on ribs or steak or chicken. Haven’t tried big pork but now is the time. Thank you. When I graduate I’ll try a new Oklahoma Joe reverse flow smoker my retirement toy hehehe.
Just put my piece in the smoker ( Acorn Char Griller) I injected mine with Apple Juice and used Apple juice in the catch pan to keep moist. I am using Applewood as my wood flavor. Otherwise I used your recipe to a tee. Great video!
Today pork can be eaten from 145 (medium rare) to 160 (well done.) If is a wild pig (not store or farm bought) then it has to be cooked well done. At those temps pork is juicy but not pull apart.
Don’t listen to any of these amateurs. They don’t know how to cook this piece of pork need to be cooked all the way through above 185 until it falls off the bone. You cannot eat it at 145 to 160 degrees like some Duper sad because it’s gonna be tough. These cuts of meat need to be cooked low and slow until they fall off the bone. They’re not for slicing. I wish people that don’t know anything we’re not respond they are not chefs.
Awesome looking pork my friend! 👊💪👊
Thanks RJ! You putting smoke in the air today or did you cook on race day?
@@TheBarbecueLab we did on race day bro! 5 lbs of burgers. Some monsters and some smashed using our handy Sasquash press! Game changer man!
@@rjsewell4844 Sounds awesome. Keep lighting those fires man!
Yes, beautiful as long as you do not bother to eat it. My third attempt using this approach. ZERO smoke on the pork, but BEAUTIFUL bark. U-tub strips off these comments as they are not loving . Temp of 275 decomposes the smoke leaving nothing left. Must smoke at about 180F for about 4 hours. Then there is SOMETHING surviving. Not much however. I would bet this is removed in a day or so. Yoder explains the dynamics of smoking on an offset smoker. Also accurate scenarios for cooking on a pellet grill. Smoker stick is needed to get ANY smoke to the meat. This video gives you a solid B-minus BBQ as a result. Bark exquisite, taste ho-hum.
I saw no bark that I am used to seeing with a pork rub. Butt had a different look. I may try this and see, but currently I prefer a Lamberts rub on my pork butts.
I got a Pit Boss Pellet Grill/Smoker and I followed all the steps on your video and let me tell you that the pork butt turn out... AMAZING!!!! And this is the first time that I smoked meat, never done it before.
Help me to learn how to use my new smoker and pellet grill!
Love my pit boss! I learned how to smoke RUclips videos and Diners Drive in and Dives
im about to do the exact same thing right now my brother with the same set up as you. hope it turns out amazzinng
I have a Traeger and have cooked everything from whole turkeys to pork shoulders, butts and burgers and I wouldn’t trade for anything but a cast iron grill.
Now every one talks about their Pit Boss, Ninja’s and black-stones but these are 23:46 steel grills and unless you have cooked a lot of burgers, steaks and dogs on a cast iron grill. The steel grills come in a distant second and can’t come close to cooking anything better than cast iron.
What was the total cook time?
Followed this process exactly yesterday, on my Weber kettle over Oak and Apple chunks. Small butt so it was done in 6hrs 50 min. Rested 2 hours. My friend owns a catering business and sandwich shop using exclusively his own smoked meats. He said it was the best pulled pork he's ever had, including, by a small margin, his own. I agreed. Thank you for making this video. Got yourself a new subscriber.
Perhaps the best pellet smoker video I have watched. Great, simple, complete. Total confidence builder !
This was so informative I really appreciate the explanation as to why you are taking each step. I'll be starting my pork butt in the morning tomorrow and I'm definitely using this video as my recipe and guideline. Excellent video 👍🏼
I'm letting my first pork butt rest as I write this. I followed your video and I'm so glad that I did. Thanks for not over powering your voice with cheesy background music. I look forward to more of your videos.
First time pork butt on my Pit Boss pellet smoker. 7.5 lbs bone in. Followed this plan except put my own rub on it. 9 hours of smoking and 1 hour of rest and it is the best pulled pork I’ve ever eaten. Thanks for the video!
I’m FAR FROM a backyard chef but have a Country Smoker Portable Wood Pellet Grill that I used and “followed your EZ directions”. I have no thermometer probes other than the instant temp you used for tenderness check and the iffy gauge on the smoker lid. I told our friends that 4 of us are going to be guinea pigs. I actually let it rest for 4 hrs in a cooler & waited for them to arrive before tearing into it. WOW … we were all impressed. It was an incredible success. AND the bone slid out with ease. Thank You
I watched your video several times and made notes as I went. I've smoked brisket for years and my grand daughter always asks for one on her birthday, but I think we may have a new winner here ! My wife is the pickiest eater I've ever known and even she exclaimed how good the pork butt was ! Excellent meal this evening and looks like there will be several more ! Thank you!!!
Best advice i ever got as far as smoking - cook to temp, not to time!!!
Awesome video David! Thank you for being so detailed as you walked through the steps. I just bought my first smoker and will take your advice and keep it simple to start.
Your humbleness & kindness comes through the screen. Great content as always… Thank you & keep the content coming. 👍🏿🔥🔥🔥
Thank you! Will do!
David, this is a great video and I really appreciate your taking the time to do it. I followed most of the steps you laid out and we had a great meal with plenty of leftovers.
I used the salt & pepper combination you suggested and it worked great. The only things I did differently was to use a throwaway pan and wrapped the butt in it. It kept the juices and made it extremely tender. Also, I have a Trail Embers vertical smoker using charcoal to cook it.
We rested it for 2 hours loved every bite.
That’s great Jay! I’m glad it worked for you. Thanks for taking the time to leave a comment and let us know how it went. All the best!
David! Thank you so much doing this video. You covered all the topics perfectly. You are a god send. I followed all the steps and ended up with a perfect pulled pork. You taught me so much. You’re a terrific man and I owe you a debt of gratitude. Merry Christmas!
Bought a Masterbuilt Electric smoker last weekend. Smoking my first pork butt today. I'm in process ... using your recipe. I'll keep you updated!
You're apparently putting the slow in slow cook. 😉
I think it’s just about done. Can you check it?
great vid!!! i did one about 2 years ago was so easy todo...................... Now I just got to figure out making a brisket 1st try it ended up being tough.
Like the details, enjoyed watching. Really appreciate the fact that you took your time and didn’t care about the length of video. Got in depth and didn’t talk like someone who smashed a 8g rock before the video! I’m a newbie and found this video to be a lot more informative than other ones, thanks!
Glad it was helpful!
I use a camp chef pellet smoker and have one resting right now. After letting it rest I will use bear claws to shred it. Tomorrow I’ll cut my slaw. Your expiation was spot on. I just use a different rub. My total cook time was 9 hr @250degrees for a 8.5lb butt.
followed your directions today....one of the most tender, juiciest pork butts I have ever had....Thanks!
Never smoked anything. Followed your instructions on my new/used wsm. Fantastic! Thanks 👍👍👍
I did one on a Traeger 620 Silverton from Costco. It turned out fabulous.
I love doing the butter and brown sugar honey wrap halfway through. Absolutely incredible
Great video! After wrapping in foil I put it in the oven at 250 degrees, no need to monitor heat anymore and just wait for internal temperature to hit 205 degrees.
Every now and then i'll take my bbq meats and stick them in the oven after the wrap, so that's a great technique since they won't take on any more smoke flavor. In most cases, i'll usually just let it run on the pit since it's already fired up, but both methods work great!
Great video. I'm already experienced and actually judge bbq on the Memphis in May circuit. I thought you did a great job explaining. When I throw mine in a cooler, I lay some towels over the wrapped pork butts and if I have the time, I'll let them rest up to 8 hours. At that point, they are still quite hot when pulling with your hands. The long rest time really helps for timing your dinner so you don't have to be exact. 😋👍
I’ve smoked many butts in the past but it had been a few years and after watching this video I smoked 2 eight pounders and they were awesome. Thanks for the content, great job!
Congratulations Roger! Thanks for taking the time to leave a comment and let us know how it went.
thanks for the awsome teaching, I will be smoking 2 pork butts on my weber kettle in the morning 12/11 2022 i will try the kosher salt, pepper, with garlic vs carolina style. I will message you back ,and let you know which one came out the best. keep up the great vids
I have never smoked a large pork butt before, but I followed your directions and want to say I was incredibly happy with the results. Thank you for the great video.
Used this video yesterday for my first pork butt smoking. Turned out absolutely amazing. I was so happy the bone slide right out. It was a cold day here in MD had trouble keeping 250 on my Basspro electric smoker. Worked through though. Meat thermometers were a couple of degrees off. Lol. I pulled it at 203 and only let it set for about 30mintues. So tender ,juicy and flavorful!!! Best pulled pork we have had in a long time. Put it in at 9am and we ate at 6pm!!! Ty for video
Thanks for taking the time to come back here and leave a comment on how it went Wayne! Glad to hear it was a winner. Keep putting that smoke in the air my friend.
Run it at 275 or 300. That 225 is a myth
I like my bark black.
Thanks so much for putting this out! After watching, I had enough confidence to try my first Boston butt, doing it exactly the way you described and it came out great. I really appreciate you going over every step very clearly for someone like me who has never smoked any meat before. I used a wood chip box on a gas grill since that's what I have and we couldn't be happier with the results.
Congrats Jon! Glad to hear that you had a great cook. Here’s to many more!
Don't let anyone tell you that you can't cook good food with a gas grill and a smoke box. Your biggest problem is going to be temp accuracy, as your grill's built in thermometer if it has one is garbage. If you have an ambient probe like in this video, you can produce phenomenal que on a budget without buying a dedicated smoker and it's going to be 75% as good as a dedicated pellet grill. Anyone who says otherwise is an elitist and hater.
+@@PatnikSolutions I definitely agree that it certainly can be done on a gas grill and smoke box. That said, shortly after doing my first pork butt, I bought a second-hand pellet grill. It needed some repairs, but they're very simple mechanically and the ignitor was easy to replace. It's so much nicer not to have to go out every 20 minutes and change out the wood chips in the smoke box. I only paid a total of $135 for my used pellet grill and new ignitor, and it's definitely worth it for the convenience. Without that first success with the gas grill under my belt, though, I wouldn't have wanted to invest the money in a pellet grill.
Thanks!
Thank you for the Super Thanks! I hope your cook came out fantastic!
This is the second time I have use this recipe today I put a little bit of brown sugar on it. Thank you for the ease and simplicity it is greatly appreciated.
Hi Aaron. Have you tried without the brown sugar & why do you prefer to use it?
Great video. It will guide anyone who hasn't smoked a butt before. I am not a pitmaster as you are. I have been smoking meat for over 20yrs. I love to make BBQ. I am smoking one for Christmas to take to my wife's cousin's house. They always enjoy it. Merry Christmas and keep smoking.
26:54 I live just North of Indy. I just bought a cheap pellet smoker a few months ago. I used your recipe. And it is DELICIOUS!! Thank you very much!
Love it! I'm glad to see someone else in Indy lighting up the grill in the snow. Looks like we're getting 5 inches on Tuesday and Wednesday, so i'm positioning my grills for easy shoveling access today, lol. Thanks for the comment, and all the best!
I'm cooking one tomorrow on my new Treager 1300. Looking forward to BBQ success!
I stuff mine with whole garlic cloves, inject with mojo spanish marinate 3 days and cover with salt pepper & garlic I smoke it with cherry wood comes out excellent.
Great video - I just nailed my first smoked pork butt today after following your walkthrough. MUCH appreciated!
Advice for cooking day before/storing over night and reheating?
David, fantastic video for newbies I applaud you👏, I am a veteran Pitmaster as you are, and for you taking the time to do this is phenomenal
Thanks William. Keep putting that smoke in the air!
Cooking a pork butt would be a great way to try before I attempt a prime rib. Thanks for the video, it was great!
Great video, very thorough. I will definitely smoke one. Looks super easy. Thanks so much!
Thank you for making this video was very helpful. Smoked a butt today. Family loved it.
Trying a pork butt for the first time today…rolling out the pellet grill now… wish me luck!! 👩🏼🍳
Great vid man simple with great information thank you
Hey I'm new at smoking food, your video was great and helpful, I get so confused! I've been researching for a year, thanks to a great video of directions! Am smoking a pork shoulder tomorrow, crossing my fingers
Keep us posted on how it goes!
Hello from Greece. About how many ours the hole procces🙂?
I usually plan for about 8 hours for a pork butt total, but sometimes they finish in 6 hours or they can also take 10 hours. It just depends on the size of the pork butt and how your smoker is running.
Followed this with the exception using RubTown rub and it was the best easiest way smoke a Butt. Thank you for the video.
Just smoked my first pulled pork following your recipe. Perfect result! Friends and family loved it. Thanks for sharing your expertise with the world, BBQ Lab!
So glad that you tried it and it worked out for you Steve! Thanks for letting us know!
As a former Qstoves user, I'm amazed at how Asmoke has completely transformed my grilling experience. The switch has been a game-changer, due to Asmoke's innovative features. The digital controller is a revelation, offering precise temperature control that I couldn't achieve with Qstoves. I'm also impressed with the variety of wood pellet flavors available, adding a new depth to my dishes. The portability of the Asmoke Essential is unparalleled, allowing me to take it on camping trips and tailgate parties with ease. Even the app is super handy, enabling remote temperature adjustment and recipe sharing. Not to mention, the environmental aspect of using recycled wood materials as fuel is a big plus for me. All in all, Asmoke has truly redefined my grilling journey. #Asmoke
I have smoked a mountain of pork butts, and this video is a great basic primer for getting fantastic results. There are a dozen things you can try and an endless variety of rubs, etc. But this will work for you if you have never smoked meat. Guaranteed. Good video.
Thank you, David. I just pulled my second one off the smoker and put it in the cooler to rest. The last one turned out great and I can’t wait to pull this one! Cheers.
First attempt at a pork butt, followed directions by the numbers, it was FANTASTIC!!!!!!
That's awesome! Congratulations! Here's to many more to come.
Simple is BEST! However, I LOVE THE GARLIC! I had to Rant! 💯💯😂😂😂😂😁😁
Super nice guy. Great presentation. Thx.
Looks so good! Why could you not use the foil pan and foil the top, instead of wrapping in foil separately? Great vid for info. 🇨🇦👍🏼
I use aluminum pam and foil and comes out so good
Awesome detailed video. I picked up several tidbits and I’ve smoked several butts before. Awesome job kudos.
Glad it was helpful! All the best on your upcoming cook.
We cook low and slow 175 about 15 hours bro2n sugar to get a great bark
So at 250 degrees what was total time unwrapped to get to 150 then how long wrapped to get to 203 roughly? What did you use for smoke then?
About 2 hrs! I’m checking mine at 1 hr or 1 1/2 hrs smoking one right now by his directions
how'd it turn out? @@peanutbutter35
@@zebswebs3649 it was delicious! Everyone said it was so good they wanted me to make it all the time instead of my husband! 🤣 it was 10 pds and it was gone the next day!
@@peanutbutter35 Awesome congrats! I'll be making one this week on my new pellet grill, I'm excited🤤
@@zebswebs3649 thank you! Good luck too you too!
Great, thx. I have a Ninja Woodfire Grill. Meats I've tried are fraziled in under 3 hrs at 230*. Suggestions?
Great way to introduce us to smoking a pork butt. Thanks and I also agree with your comment about socializing over food. We can be careful but enjoy the companionship. I have enjoyed yours today. Nicely presented.
Thanks for watching Sreginkc - I appreciate you taking the time to leave a comment, and have a great holiday season!
Hi David I just got a electric masterbuilt smoker. And had a couple questions I was hoping you could answer. So I have 2 little Pans at the bottom. Assuming one holds liquid and one holds wood. So this is my first time ever smoking what kind of wood chips should I use and what kind of liquid should I put in the other pan? I loved your video and I plan on smoking a pork butt like yiu did for my first time. I'm realky excited to do it 😁 thank you so much!
You can use just about any woods chips you’d like. I like cherry, oak, hickory and pecan. I’d just use water for the liquid. That’ll add moisture to the cooking chamber.
Spanish people like to make the skin/Fat cap crispy. It tastes incredible. Is there a way of making a crispy skin on a pork shoulder on a pellet grill?
David - what type of pellets did you use ? Hickory, pecan, oak, cherry, apple? Wonderful video! Thanks for sharing an easy to follow video.
I'll be doing this tomorrow on my pellet grill. Thanks man... my 1st try & I'm excited!!
Great advice for this newbie! I just purchased my first pellet grill and the first thing I cooked was a pork butt following this recipe. It turned out tender, moist and tasty. The wife loved it too! Thank you for sharing and making it easy!!!
Glad to hear it was helpful David! What are you planning to cook next?
Do you doing anything with a vertical gas smoker ... I use apple or cherry combined with hickory for pork
Your videos are very very helpful and informative thank you so much for passing along your BBQ knowledge to all of us want a be pit masters lol😂 thanks so much
Used a cuisinart electric smoker, but still turned out awesome. Looking forward to the next day with no rain to do this again lol
I don’t have a pellet grill but I did the cook for the first time on my ceramic Big Green Egg knock-off charcoal grill with post oak wood chunks. The pork butt came out super tender but without very much Smokey flavor I was hoping for. I just had a question, are my results typical for the type of grill I used or is this cook more suited for the pellet style grill. Thanks for the great training for my first ever pork butt.
If you’re used to something like a Weber Smokey Mountain level of smoke flavor, that’s hard to replicate on a pellet or Kamado. Wood chunks is the way to do it with lump charcoal on a Kamado, but it all depends on how much air flow you had going. Less air flow should give more time for wood to smolder, and dirtier smoke will bring more flavor than clear smoke on a Kamado in my experience.
@@TheBarbecueLab thank you for the tip, that’s good to know.
Thank you so much! I have a Treager and I m going to now do just as you taught me here, I love my Treager!! Thank you very much! Im in pig heaven!! God bless you!
This was very helpful! I made a few mistakes, but I will try again soon I am using a masterbuilt electric smoker. once I get the hang of it I think I will purchase a pellet smoker
What’s the relationship between temp and time? Can you for instance smoke at 195 for 24-36hours? How would that affect flavor/Taste? Would there be any benefit at all? How long is too long (and why) to smoke a pork shoulder?
I recently got to try some of your pulled pork and I wouldn’t put my brisket up against it. Definitely going to try your method!
This is the best how to smoked pork video I've found and easy to follow. Came out amazing
This was an incredible video. I wish I had access to this when I first started doing BBQ. 😊
Man, everyone does pulled pork. I've been doing pork belly. You can do crispy cubes, I'd did one today & sliced it & finished it in my slow cooker with the fat rendered juice & bought kings hawian slider buns. Took it to my wife's family's Easter. They ALL raved.
Thanks for the awesome video! I have 16 people coming over next week. what is the approx total time on the pellet grill for that 9# bad boy (not including rest)? Thanks!
I have a Napolean gas grill. Any different instructions for me? Also, I like to score the meat for more burnt ends.
I'm just curious to see what the fat side look like? I love this video, I've smoked a few and had some issues and I think you've answered my quest to getting to the best! Do you serve the fat side with your pork? THANKS AGAIN
How do you regulate the temperature of your grill? I open the lid on my grill and the temperature goes down and when I close the lid the temperature goes way up. Thank you.
What kind of grill are you cooking with? At what temperature are you cooking? How long are you keeping the lid open when you have it open? All of these are factors, so tell us a little more and we can try to help you out.
11:21 8-10 hrs at 250 degrees
For 3 hrs before you even check it…just monitoring the temperature
Get it to 150 keep moisturizing it
Every 45-60 min
Reaches 200-205….pull out and wrap
Took about 2 hrs
Put it in a cooler
Probe it for temp
Let it rest in foil in cooler with the lid ON for a minimum of 60 min or TWO if you have time!
CAN’T WAIT TO TRY!!! I’m using a Traeger Jr…will let y’all know!! THANK YOU!!
Can this be done days prior to serving? How would you store this and reheat it if you did?
Great job. I've cooked 100s of pork butts, many on a pellet grill. For a first-timer, this is a great process. I don't see how this can go wrong.
The only difference I would say for first-timers is to use AL pan and foil cover that. Save the juice in the freezer for soup or chili.
WOW you did a wonderful job, thank you for sharing, God Bless you and yours
Thanks for the kind words Linda! Blessings right back at you.
Awesome video great information. What if I want to make it slicing and not pull pork?
Great question! If I'm going for sliced instead of pulled, I look for somewhere between 175-180 internal temperature.
Did you keep the smoker temp the same for the wrapped stage of cooking?
You certainly can keep it the same. If you increase the temperature it will finish quicker, so it really depends on your time table of when you need it done.
i highly suggest brining it for a while and the results are very much improved.
Thanks for the tips on the pork, but I am going to try it tomorrow and I will let you know how well it turns out this is my first attempt thank you
Glad you're giving it a go! Keep us posted
Gonna be smoking my first pork butt Saturday for my birthday, your video is very informative and I feel confident after watching.
Will update how it went!
Glad it was helpful! Keep us posted on how it goes.
I do t have a pellet grill/smoker I have a cheap offset that I got from Lowes. Can you do this in a an offset like you did with the pellet please.
This is my next quest in my 2005 Masterbuilt propane smoker. I’m ok on ribs or steak or chicken. Haven’t tried big pork but now is the time. Thank you. When I graduate I’ll try a new Oklahoma Joe reverse flow smoker my retirement toy hehehe.
Awesome video..I used only salt and pepper and it was great..thanks for your experience
Just put my piece in the smoker ( Acorn Char Griller) I injected mine with Apple Juice and used Apple juice in the catch pan to keep moist. I am using Applewood as my wood flavor. Otherwise I used your recipe to a tee. Great video!
Thanks so much, I'm preparing my pork butt now and I'm about to smoke it on my new pellet grill.
Crappy parmesan cheese shaker lids fit on a narrow mouth mason jars. Makes a reat shaker jar.
If you want to slice the pork and not have pulled pork - what temp do you take it off?
I’d say 160 but pork chops are like 145 and they rise up in temp 5-10 degrees not sure if the 145 will do for a Boston but though
Pork leg or pork loin will be better for slicing
Today pork can be eaten from 145 (medium rare) to 160 (well done.) If is a wild pig (not store or farm bought) then it has to be cooked well done. At those temps pork is juicy but not pull apart.
Don’t listen to any of these amateurs. They don’t know how to cook this piece of pork need to be cooked all the way through above 185 until it falls off the bone. You cannot eat it at 145 to 160 degrees like some Duper sad because it’s gonna be tough. These cuts of meat need to be cooked low and slow until they fall off the bone. They’re not for slicing. I wish people that don’t know anything we’re not respond they are not chefs.
@@prayforthe_1644 you obviously don't own a smoker and can't read. These cuts are suggested to be cooked to pull. They do not have to be.
Excellent video. When I smoke my pork butt, I use pepper, salt and garlic powder. It is so delicious every time.
Thanks for the video. How about one with bone in and one with bone out. The Costco near me sells them with no bone in and split in two. Thanks again
David, after you wrap it in foil, does it go back on the grill fat side down or does it matter? Thanks
I flowed your video, and it worked great. Thank you so much for explaining every step. My family said it was AMAZING.
That's great! I'm so glad it worked out for you. Congratulations!
Very informative with good context. Can you do a boneless pork shoulder video?