I literally look for videos with big bros. Imma big man myself 6’5 270lbs and ain’t no skinny dude gonna tell me about cooking bbq. I need me a big greasy cat. I’m doing this on Sunday solute
Ok, I came here for some advise and now I will say this: I followed this and I want to high five this man! I did this today, followed every step (with the exception of the blue tooth thermometer thing, because my Traeger has one already built in) and it came out amazing. Started at 0920hrs, at about 4 hours or 165 temp I took it out, wrapped it in paper and about 4 hours later internal temp at 200 took it out. Put it in my cooler let it set for an hour and then took it out at around 1700hrs! The meat just fell apart and was amazing! Thank you for this video!
Wait I’m confused you cooked until 4 hrs later then you took it out and wrapped it and then 4hrs again later you let it rest for another hour? You didn’t follow it because he didn’t do all that
I know this is an older video but I used your advice to make the first pork butt /pulled pork on my trager 575 pro last night and it is absolutely incredible!!! The best pulled pork I have had in my 50 years of life. I did not use mustard or any other “binder” but otherwise the times and temps literally made this cool incredible!!
I don’t know as far as time goes. I didn’t pay any attention to the clock. It was strictly based on temps. Time is basically irrelevant in the world of bbq. Temps make the world of bbq work. Smoke to 165 degrees f and then wrap in either paper or foil and take it to 200 degrees f. Pull and rest for at least an hour and enjoy.
Hi, great video, and I’m going to follow it exactly, I have the rubs ready, I have a question, I’m going to smoke the shoulder one day and try and reheat and serve the next day, do you have any advice on reheating? Thank you
I'm a rookie and learning. I spent half of what I would on a traeger and bought a pitboss pellet grill. And my pitboss cooks the same way as a traeger, and even takes traeger pellets.
Just put mine on bro, its 1.5kg shoulder with the bone. got the traeger probe in set for 160, hoping this works out i havent had much luck with the traeger. had 1 amazing brisket early when i bought this smoker, that sadly came out at 1am so the family missed out but since then ive been missing. hope this ones it.
Should be about 1.25 - 1.5 hours per pound for a pork butt. It will vary with the outside temperature, the smoke temperature, and when you decide to wrap it in foil or butcher paper.
That's why the thermopen is so crucial. You're cooking to temp in every case. 165 to wrap, 205+ to pull off the grill. Let it rest before tearing into it.
You should link the seasonings in the description if possible. If you can't link them then maybe give some similar seasonings that are for the most part sold nationwide. Just a thought, good video!
Well done amigo..tacos de carnitas..3:37. ....i like that lets put the thing back..i like that YEAAAA .. by the way what a beautiful hat you got on....Hello from boise idaho
It steam's in the foil which will ruin your bark that is the reason a lot of people use butcher paper but I have never Tuesday the one for pork butt and mine turn out fine every time
Resting it in the cooler wss not a good idea. If it is steaming that means there is water in it at boilimg temperature still which means 212°F and that means alot of juices will leak. Better to just set it on the counter to rest for that time. You only need the cooler/towels/faux cambro if it will be several hours before you eat.
This was my first time. I watch a few pitmaster do this and so I did the same. It’s a learning process. But I agree with you. Next time I won’t rest it in the cooler.
@@hectorrivera2477 Yep the counter or a faux cambro it really is about the temperature you shred it, the best recommendation I have found and tested with great results is to shred it when it gets down to 140F. There is no food safety concerns at that temp and it also allows all of the gelatin and juices/humidity to absorb like jello throughout the muscle fibers. Briskets are pretty much the same procedure except you slice instead of shred. The same principle applies.
Have done many a briskets and pork shoulders. I always allow my meats to rest in a cooler for a min of 2-3 hours. Never had an issue. I also use foil for the pork shoulder but paper for my brisket. Might try foil on my next cook but both ways seem to work really well.
No one can cook better then a big person . So I trust this man’s cooking skills .
Amen brother
I literally look for videos with big bros. Imma big man myself 6’5 270lbs and ain’t no skinny dude gonna tell me about cooking bbq. I need me a big greasy cat. I’m doing this on Sunday solute
Never trust a skinny cook!
Ok, I came here for some advise and now I will say this: I followed this and I want to high five this man! I did this today, followed every step (with the exception of the blue tooth thermometer thing, because my Traeger has one already built in) and it came out amazing. Started at 0920hrs, at about 4 hours or 165 temp I took it out, wrapped it in paper and about 4 hours later internal temp at 200 took it out. Put it in my cooler let it set for an hour and then took it out at around 1700hrs! The meat just fell apart and was amazing! Thank you for this video!
Thank you. This means a lot and this is why I do this. That’s for all the support.
Thanks for the information, it looks real good. Did you do it at 250 degrees? I usually do them at 225. But you cannot argue with results!
Wait I’m confused you cooked until 4 hrs later then you took it out and wrapped it and then 4hrs again later you let it rest for another hour? You didn’t follow it because he didn’t do all that
Made this last saturday followed every step and man!! it came out amazing thank u for the video
Great to hear! I’m glad I was able to help.
I know this is an older video but I used your advice to make the first pork butt /pulled pork on my trager 575 pro last night and it is absolutely incredible!!! The best pulled pork I have had in my 50 years of life. I did not use mustard or any other “binder” but otherwise the times and temps literally made this cool incredible!!
Reading this made my day. I’m glad I was able to help. This is why I do this. Thank you for your comment.
For how long did you cook it and the temperature?
I don’t know as far as time goes. I didn’t pay any attention to the clock. It was strictly based on temps. Time is basically irrelevant in the world of bbq. Temps make the world of bbq work. Smoke to 165 degrees f and then wrap in either paper or foil and take it to 200 degrees f. Pull and rest for at least an hour and enjoy.
I can't wait to try this out this weekend! Looks delicious.
Hope you enjoy
Doing this today in my Traeger tailgater. The Meater + is super helpful. Thanks for the video
Glad it helped
I am definitely a beginner and will give this one a go. Looked amazing!!
Hope you enjoy it!
Nice job! Looked absolutely perfect! Thanks for the info!
Thanks for watching!
Thanks for the video, trying this out today. What were your cook times to get up to 160 and then to 200?
Thanks for the video. I’m about to try this right now. 🤘🏻
Hope you like it!
@@BeginnersBBQ it turned out great. 🤘🏻
What were your times? Start to finish?
Hi, great video, and I’m going to follow it exactly, I have the rubs ready, I have a question, I’m going to smoke the shoulder one day and try and reheat and serve the next day, do you have any advice on reheating? Thank you
I would save the juices from the pork and once I’m ready to reheat the pork shoulder, I would add the juices and mix it with the meat.
Don't do it.
This is one of the reasons I want a treager.
If you want a convection oven put Liquid Smoke on it and put it in your oven because that Grill is garbage
@@earnestmeriwether7273 why don’t you like that grill?
I'm a rookie and learning. I spent half of what I would on a traeger and bought a pitboss pellet grill. And my pitboss cooks the same way as a traeger, and even takes traeger pellets.
@@earnestmeriwether7273 Did you just say Traeger is garbage then reccomend using liquid smoke? What a rookie! 🤣
Lol. Another successful Traeger user here. Liquid smoke? Bwahahaha.
Just put mine on bro, its 1.5kg shoulder with the bone. got the traeger probe in set for 160, hoping this works out i havent had much luck with the traeger. had 1 amazing brisket early when i bought this smoker, that sadly came out at 1am so the family missed out but since then ive been missing. hope this ones it.
Let me know how it came out.
@BeginnersBBQ came out great bro, could've let it rest 30 minutes more but could not wait. Doing another as I type this it was so good.
@@adamarzo559glad to hear that.
@@BeginnersBBQ Yessir, thanks for the video.
How long all together did it take to smoke?
Should be about 1.25 - 1.5 hours per pound for a pork butt. It will vary with the outside temperature, the smoke temperature, and when you decide to wrap it in foil or butcher paper.
Looks good bro
Thank you.
How long did it tske to get to 160 internal temp?
He said he cooks it to 200 degrees internal temp.
That's why the thermopen is so crucial. You're cooking to temp in every case. 165 to wrap, 205+ to pull off the grill. Let it rest before tearing into it.
Every piece of meat cooks differently. You just have to be patient and let it get to temp.
Great job on that pulled pork
Thank you
The first section what temperature you used ?
Traeger at 250
U should put temperature and how long u out in for man
Nice work on the pork, partner!
Thank you
Time?
You should link the seasonings in the description if possible. If you can't link them then maybe give some similar seasonings that are for the most part sold nationwide. Just a thought, good video!
Search - Meat Church
I’m going to check out that wireless thermometer.
Give the applewood pellets a try…. They’re delicious with pork
I will thanks.
@@BeginnersBBQ another trick is soaking the shoulder in whiskey and apple juice overnight before smoking….. it’s worth a try
@@kylecolby3581 man now your talking. I like that idea.
Whisky never. Bourbon always.
Well done amigo..tacos de carnitas..3:37. ....i like that lets put the thing back..i like that YEAAAA .. by the way what a beautiful hat you got on....Hello from boise idaho
Thank you. Yea carnitas tacos sounds good with this smoke pork. Every time I go to LA I have to get a hat.
Nice!!!
MAH MAN
What’s the difference between foil and butcher paper?
It steam's in the foil which will ruin your bark that is the reason a lot of people use butcher paper but I have never Tuesday the one for pork butt and mine turn out fine every time
Also foil is metal so it will run hotter and speed up cooking time as well.
It's the uh uh uhmmm for me to cute lol❤....
😊
Resting it in the cooler wss not a good idea. If it is steaming that means there is water in it at boilimg temperature still which means 212°F and that means alot of juices will leak. Better to just set it on the counter to rest for that time. You only need the cooler/towels/faux cambro if it will be several hours before you eat.
This was my first time. I watch a few pitmaster do this and so I did the same. It’s a learning process. But I agree with you. Next time I won’t rest it in the cooler.
@@BeginnersBBQ I'm new too I have only done 3 but have learned alot each time I do it. However even when you mess up its still really good.
So just leave it on a counter?
@@hectorrivera2477 Yep the counter or a faux cambro it really is about the temperature you shred it, the best recommendation I have found and tested with great results is to shred it when it gets down to 140F. There is no food safety concerns at that temp and it also allows all of the gelatin and juices/humidity to absorb like jello throughout the muscle fibers.
Briskets are pretty much the same procedure except you slice instead of shred. The same principle applies.
Have done many a briskets and pork shoulders. I always allow my meats to rest in a cooler for a min of 2-3 hours. Never had an issue. I also use foil for the pork shoulder but paper for my brisket. Might try foil on my next cook but both ways seem to work really well.
Big dog you need to speak up. I have to turn my volume all the way up. Had to turn that shit to 11.
I've upgraded my mic on the newer videos.
Wear gloves my man 😂
Will remember that 😂
Why
@@jessepanzer4470cross contamination
It's his food do you cook with gloves on ??
Lol. Gloves. Hairnet, beard net, spit shield, condom, plastic sheeting, hydroxy chloroquine, diaper...