would like to see a video on sean and his job and what he does with the excess meat you throw at him. like the whole process of his part and what comes after he does his job
Thank you for your time and effort producing your video. I always learn from you two. I cut up my own steaks from a about a 15lb. cryovac bag and wet age for 40 days then vacuum seal-a-meal. It's very righteous of you to help and teach other people your skills. You two are a very class act and i like watching your videos. God bless you two and your endeavours... don't let the moron thumbs down upset you... Old Man Kenny in Vegas
Sometimes I’m so surprised I can sit and watch entire videos this long from you guys. Other RUclips channels I can’t not everything is so informative. But with you guys it’s so easy! God Bless y’all 🙏
I had never smoked anything in my life and last year I bought a Treager Timberline 1300 from Scott and a Whitefeather Meats boneless pork butt and it was amazing. Scott, Seth, and Shawn are as nice in person as you see them in their videos. Glad to be able to shop at their store.
@@jimmypickle6343 What, Scott and Seth are strong as can be. My Trimberline 1300 is really heavy. It took three of us to put it on my back deck. Scott and Seth put it the back of our van like it was nothing.
Always bone in. Your temperature probe is when that bone comes out clean. If you're worried about not enough seasoning on the inside, just add it after you pull it.
As I've never had the pleasure of meeting these guys, I don't know how to say this without sounding condescending, but; I am so proud of these young men! They are SELF MADE!!! In a time when being "Patriotic" in America isn't so popular anymore. You just can't get any more "American" then these men. They're hunters. They kill for meat; not for pleasure. They butcher for a living and provide a valuable asset to their community. Whether you can see it or not, they respect the flesh of the animals they tend to; and that's a purely American trait. When people everywhere feel a need to defend themselves from politics in today's America; these men rest comfortably in their American heritage. They acknowledge their Father's upbringing and the values they were taught by him. THIS; is American! Their product? Top shelf!! I believe these men are destined for greatness. My only hope, is that they 're smart enough to hold on to the humility their Father burned into them! I offer my compliments to their families. I await their next video and remain - an avid fan. Sean, don't think we don't see you back there cutting. You're the oldest and I offer my respect to you, sir. We see you! Bearded Butcher Blend Seasoning. I'm not paid for this!!!!! Give 'em a chance to dazzle you like they've dazzled me. money well spent.
My dad was born on his grandfather's homestead. They raised and butchered their beef, pork and chickens. When dad would talk about the cured and smoked sausage, and hams he'd almost start drooling. They cured and smoked the hams and the picnic hams but dad said that the reason the hams were better because they were closer to the shit hole. How I miss him. One of a kind.
Love the Bearded Butchers, I'm a huge fan. I watch all your guys' videos! As for the fact that the bone-in butt pulled easier than the boneless butt, the bone itself super heats during cooking which in turn cooks that internal meat more than the boneless meat cooks. Resulting in a little more tender, easier pulling pork than the boneless. I too have conducted that experiment and inadvertently found that out. I was going for a taste test of bone-in versus boneless. Flavor wise, I don't taste much of a difference however I did take note at the fact that a bone-in butt typically pulls easier that a boneless. Please keep pumping out those videos!
I love that you mention having an 8 year old son I have a 7 year old son who is subscribed to your guyses channel he loves watching all things Butchery and says he wants to be a butcher when he grows up. When our kill guy came and did our Pig he answered all 100 of my son's questions for him, I had given him the option to stay in the house while we got her ready to go to the shop he insisted on being part of the process and I love how much he enjoyed it I wasnt sure if it was going to freak him out but he loves all things pork, bacon and sausage and wanted to see where it comes from. When we went to pick her up from the shop our kill guys dad who owns The Butcher Shop walked him through both of his walk-ins told him what every animal in there was and showed him the smoker it was really cool and made the process really special for him it made a huge impact on our son and I love that he knows where our meat comes from. He named our first pig food and our current pig he calling delicious.
i watched the butcher the other day and i was so happy to see Seth on the show i was sorry that he did not win but so happy that he was just on the show its one of my fave shows to watch love you guys i hope you all had a wonderful fathers day
This is what I enjoy most about your guy's vids is the learning aspect of them especially this one, I finally did a smoked pork butt got a bone out, did all the preparations but I felt like it been hacked a lot complained about it but in the end it was so damb good and now seeing this video now I know why it was cut like it was you guys rock have a great weekend
Ok guys, gotta say.. Im no pro however I've done a cpl dozen shoulders on my Traeger always tweaking my own recipe. My son bought me 2 shakers of your "Black" seasoning which I just used on full shoulder (picnic and butt). WOW..just WOW. The flavor profile is next level! No more of my own recipe! Fan for life!
Love watching your channel. This may have already have been said…the bone conducts the heat into the meat and cooks it faster. They will pull the same if you temp the boneless one as well and leave it on a little longer. Blessings to you and your families.
Also, you could have started resting the bone in a little bit earlier, then put the probe in the boneless. I use boneless a lot and it pulls fine, but like @rsmugs said, the bone helps heat the inside quicker.
Man you guys gave me a great idea for my summer BBQ. I'm going to smoke a couple of pork butt's and might even shoot a video on the results. Next to Sam The Cooking Guy, and Malcom Reed, you guys are my favorite BBQ personalities! Keep up the good work!
I just did a 12# boneless on a pellet grill. I did this one unwrapped until it was totally done, then I wrapped in butcher paper and put it in the cooler for 5 hours. It turned out excellent, not dried out in the least, and quite juicy. The cook took over 13 hours at 225-250°. The net yield was right about 6 lbs. I like to marinate AFTER it is pulled with a vinegar based marinade, Wickers™ is the brand name I use. It is not sweet at all, but tart with lots of vinegar and pepper. I freeze most of it in 1 lb. tubs for later use. Pulled pork freezes very well, it's as good as fresh. I left the fat cap on, but scored it and always kept the fat cap towards the heat source. NOTE: Pellet grill? An Asmoke portable, the small one. It performed without a hitch.
A couple of weeks ago I did 2 bone out from Costco and 2 bone in from Sam's. Ive done both of them many times and usually just one or the other (sam's only had 2 so I had to go to costco to make sure I had enough to fill the smoker). As we were pulling and bagging the meat my wife said this one is much better. I agreed...it was the bone out pile of meat. My hypothesis is that being bone out allowed that seasoning and smoke to cover more surfice area and you get more bark which flavors all the meat once its all pulled and bagged.
Smoked a 5.25 lb bone in pork butt yesterday and used Bearded Butchers original blend. Turned out fantastic. 2.25 ounces of the blend. Smoke on for 80 minutes, overall cook time 7 hours at 250. Moist and flavorful. A bit on the salty side though for us.
I think the reason the boneless is tougher to pull is because the bone heats up and cooks from the inside out making the overall temp higher. Just my opinion.
I turned my son onto your chanel because he loves to cook, is a 2nd amendment supporter, and oddly I think this is cool for him to watch being that he is a veterinarian student. Breaking down of an animal will help him with his anatomy of different species and seeing how the tissues are all linked together.
@@TheBeardedButchers loved it. Wish i could have found it on tv. But watched it on RUclips. Love all your videos. Have learned a lot from watching them. Keep up the great work
Good to rewatch one of these older longer videos I love the longer tutorial type videos where we spend more time with the brothers and be more involved in their life stuff
when I think of pork butt I always think Ed,Edd,n' Eddy....that episode when they just slinging pork butt in the cafeteria. 🤣🤣🤣 but I love the channel. new subscriber👍🏾...as I'm starting to get into BBQ.
Out of curiosity, if it was a comparison why wouldn’t you use the same seasoning on both? I feel like it’s unfair to compare them with different flavor profiles.
The hat is awesome. The meat looks great. I just ordered some spices and I can't wait to try them. We don't have butchers around here in Baltimore but at least I'll have some spice. Thanks for sharing.
Got my order with the HollyWood rub and that freakin killer Victorinox knife! Listen people, if you think owning German knives gives you the best there is, let me tell you something, This Victorinox Swiss knife is UNREAL! Buy one now!
@@TheBeardedButchers My dad always used the Victorinox 8 inch blade. I had to use a 6 inch because he thought I would get cut easier. I have a few times cut my finger. Man that knife was sharp! Victorinox is the best.
You guys made my morning I have my boned pork butt at 235 on my weber pellet smoker with cherry and pecan pellets. It's 5f out at 9am - st.paul, mn. can't wait to tear it apart after riding out the blizzard. had to dig a 3 foot snow drift to get to my grill pit I'm in Heaven! Have a awesome weekend your video like all of them ROCKED THE HOUSE!
If I remember, you you open smoked 4 hours to ~160 F, then wrapped and smoked for 6 more hours to ~205 F. One question... How long did you let it rest for in the cooler? Great show guys, I'm learning so much.
OK. I learned a lot today as always. I really enjoy everything from the beginning of an animal to the finished product cooked. It is great to see where that cut of meat comes from. It always gets hotter around the bone area and the meat tends to taste better and tender or maybe that is just from generations of family passing that along.
Love the black seasoning on thick cut bacon on the traeger. Dust and put on traeger at 325 for about 35 to 40 minutes. You should do a video on bacon on the smoker. Mmmm
The bone tranfers the heat inside the butt, which melts more of your fats and loosens your connective tissues which leads to a better/easier pull! That’s why we cook whole hogs in the south, they pull better when done, plus you get more “shine time”.
I just purchased my first Traeger last week, and went with the Ironwood885 because of you guys.. thanks for putting a dent in my wallet lol. Thanks for the great content you make!
"Tonight I'll go to bed a little bit earlier." Three hours later I'm watching The Bearded Butchers making pulled pork. Love watching you guys. Just one question: don't you ever wear chain mail gloves? That insane sharp knive scares the shit out of me.
I have been addicted to smoking meats ever since getting a traeger and I look to your videos for the whole process. I've taken key points and infused them with my own (trial and error) techniques. You guys helped me so much. Oh and yes I have a good beard btw
A good bone-in pork chop minus tenderloin is amazing to chew on where the tenderloin used to be. That back of the bone with some fat remnants, salt and pepper, amazing.
I always do bone in. Frank’s xtra hot for a binder, and a mixture of ground smoked garlic/paprika and ground cayenne plus salt and pepper for a rub. I use straight Apple juice to spritz them, smoke to 165, then use the disposable pan with a small bit of apple juice in the bottom covered in tin foil to 210 out when the price goes in like butter. Rest for an hour, and it is great. Sauced with an Apple cider vinegar/ketchup Carolina style bbq sauce. It’s heavenly
Removing the bone, REMOVES YOUR BUILT IN MEAT THERMOMETER,, as well as even internal temp, shorter cook time and FLAVOR.......and don't forget tenderness........
I must say as a HUGE fan of the Black, the Hollywood was a nice surprise, i have found many things that it pairs with. I need to reorder both so please keep up the good work .
Hey there guys, I am a pitmaster in SA and always wondered about the salt on the skin to harden it.. I haven't had the necessity to do it but does it work...
I always thought it was just a little Southern humour, calling the shoulder the "Boston Butt". Basically, those Yankees don't know their ass from their elbow 🤣
God I really do wish more than anything that I could eat that is as you know I’m not eating because of my cancer and I can not swollen anything as I had throat cancer god do I miss eating anything but that looks great thanks to you both you are great brothers and work well together many thanks again Joe.
My brother used to do a hobby side business roasting hogs for private parties…. Sometimes his orders requested only portions of the hog in the roaster. Always considered the bones as heat magnets, and bone in roasts would finish faster than boneless.
Did you two probe the boneless butt? Seems that being in a net and more compacted, the temp would take longer to come up to the 205 which could explain being a touch tougher to pull.
if I'm surrounded by family and people I care for, I don't care if it's bone in or otherwise. Cooked correctly I don't know if a noticeable difference can be determined. But people stand strong in tradition. Thank for the content guys.
We in the south cook and season EVERYTHING with smoked neck bone! As for bone in or bone out I haven’t a preference if I’m going to pull it anyway.I just make sure to get my probe up next to the blade bone as that’s the last area for me to get to temp. (Added) Damn, a call from Zac Brown? You go boys!
Bone in always seems to pull easier, and the seasoning can be added once pulled, so other than potentially more smoke with boneless, it’s bone in for me!
My dad was a sausage maker and used pork butt in almost all sausage. I loved when he made Boudin and Scrapple, pork butt is the main ingredient. Don't see many people making that any more. Can't beat Scrapple and eggs for breakfast.
I just saw a bearded butcher brother on Johnny Dan video ... not sure which one .. but dont matter .. much respect for any brother with beard and can butcher
I do mine without the bone, but I lay it out flat to get smoke on all surfaces. I roll and wrap in foil around 160 and go to 205. I save the juices and decant to remove most of the fat that I pour over the meat after pulling.
Not saying you're doing it "wrong", but wrapping time is irrelevant of temp. When you can push your finger into the fat cap is when it's time to wrap. It doesn't matter if that's at 155F or 175F.
![Wagyu Beef and Kobe Beef [What's the Difference?] The Bearded Butchers Answer and Grill!](/img/1.gif)
would like to see a video on sean and his job and what he does with the excess meat you throw at him. like the whole process of his part and what comes after he does his job
Same. Great video idea!
I 2nd that reply👍
Poor old sean
Good idea
Americas greatest contributions to global eating culture, nobody does BBQ better! Keep it up guys, thanks for the video, greetings from Germany.
I take your seasoning and put it in a coffee maker filter,in the coffee maker,run the water thru it, then use it as a spritz.
That’s brilliant! I’ll let Scott n Seth know!
Thanks!
The production quality of these videos are amazing. The subtle morning shot of the treager with the train horn in the background is movie quality.
Not gonna lie, this ritual is best started first thing in the morning-coffee in hand and the dog running around while you work. Its a labor of love.
Thank you for your time and effort producing your video. I always learn from you two. I cut up my own steaks from a about a 15lb. cryovac bag and wet age for 40 days then vacuum seal-a-meal. It's very righteous of you to help and teach other people your skills. You two are a very class act and i like watching your videos. God bless you two and your endeavours... don't let the moron thumbs down upset you... Old Man Kenny in Vegas
Sometimes I’m so surprised I can sit and watch entire videos this long from you guys. Other RUclips channels I can’t not everything is so informative. But with you guys it’s so easy! God Bless y’all 🙏
These cuts are making my mouth water
Professional craftsmenship is so satisfying to watch
So glad to hear that, Sifuba! 🙏 Have you already tried pork butts?
@@TheBeardedButchers it would be a real honor if i could, unfortunately im nowhere near your facility
In general i have tried a it
I had never smoked anything in my life and last year I bought a Treager Timberline 1300 from Scott and a Whitefeather Meats boneless pork butt and it was amazing. Scott, Seth, and Shawn are as nice in person as you see them in their videos. Glad to be able to shop at their store.
But do they do the do skippy
@@jimmypickle6343 What, Scott and Seth are strong as can be. My Trimberline 1300 is really heavy. It took three of us to put it on my back deck. Scott and Seth put it the back of our van like it was nothing.
Always bone in. Your temperature probe is when that bone comes out clean. If you're worried about not enough seasoning on the inside, just add it after you pull it.
I agree
Awesome tip, Willie!
@@TheBeardedButchers Look me up some time , Farmer first , now butcher shop and Bakery . Mauki's Bakery .. STL
Love my mustard on PP!I only use French’s on the outside and inject apple juice OR Cranberry and Peach at the start of the cook.
@@thesmokewagon6302 what is your pork injection of choice?
As I've never had the pleasure of meeting these guys, I don't know how to say this without sounding condescending, but; I am so proud of these young men! They are SELF MADE!!! In a time when being "Patriotic" in America isn't so popular anymore. You just can't get any more "American" then these men. They're hunters. They kill for meat; not for pleasure. They butcher for a living and provide a valuable asset to their community. Whether you can see it or not, they respect the flesh of the animals they tend to; and that's a purely American trait. When people everywhere feel a need to defend themselves from politics in today's America; these men rest comfortably in their American heritage. They acknowledge their Father's upbringing and the values they were taught by him. THIS; is American! Their product? Top shelf!! I believe these men are destined for greatness. My only hope, is that they 're smart enough to hold on to the humility their Father burned into them! I offer my compliments to their families. I await their next video and remain - an avid fan. Sean, don't think we don't see you back there cutting. You're the oldest and I offer my respect to you, sir. We see you! Bearded Butcher Blend Seasoning. I'm not paid for this!!!!! Give 'em a chance to dazzle you like they've dazzled me. money well spent.
My dad was born on his grandfather's homestead. They raised and butchered their beef, pork and chickens. When dad would talk about the cured and smoked sausage, and hams he'd almost start drooling.
They cured and smoked the hams and the picnic hams but dad said that the reason the hams were better because they were closer to the shit hole. How I miss him. One of a kind.
Love the Bearded Butchers, I'm a huge fan. I watch all your guys' videos! As for the fact that the bone-in butt pulled easier than the boneless butt, the bone itself super heats during cooking which in turn cooks that internal meat more than the boneless meat cooks. Resulting in a little more tender, easier pulling pork than the boneless. I too have conducted that experiment and inadvertently found that out. I was going for a taste test of bone-in versus boneless. Flavor wise, I don't taste much of a difference however I did take note at the fact that a bone-in butt typically pulls easier that a boneless. Please keep pumping out those videos!
I love that you mention having an 8 year old son I have a 7 year old son who is subscribed to your guyses channel he loves watching all things Butchery and says he wants to be a butcher when he grows up. When our kill guy came and did our Pig he answered all 100 of my son's questions for him, I had given him the option to stay in the house while we got her ready to go to the shop he insisted on being part of the process and I love how much he enjoyed it I wasnt sure if it was going to freak him out but he loves all things pork, bacon and sausage and wanted to see where it comes from. When we went to pick her up from the shop our kill guys dad who owns The Butcher Shop walked him through both of his walk-ins told him what every animal in there was and showed him the smoker it was really cool and made the process really special for him it made a huge impact on our son and I love that he knows where our meat comes from. He named our first pig food and our current pig he calling delicious.
i watched the butcher the other day and i was so happy to see Seth on the show i was sorry that he did not win but so happy that he was just on the show its one of my fave shows to watch love you guys i hope you all had a wonderful fathers day
Totally alright! Thank you for tuning in, nonetheless! 🙏
The best part of this video was watching y'all interact with your family and everyone I feel like that's e thank you
This is what I enjoy most about your guy's vids is the learning aspect of them especially this one, I finally did a smoked pork butt got a bone out, did all the preparations but I felt like it been hacked a lot complained about it but in the end it was so damb good and now seeing this video now I know why it was cut like it was you guys rock have a great weekend
Happy to expound on what we know about pork butts 😉
The bone conducts heat to the center of the meat mass and it cooks faster and will get a hotter internal temp as it kinda cooks from the inside out.
I love these videos. Very informative. I just wish I could visit your store and watch your butchery skills.
Ok guys, gotta say.. Im no pro however I've done a cpl dozen shoulders on my Traeger always tweaking my own recipe. My son bought me 2 shakers of your "Black" seasoning which I just used on full shoulder (picnic and butt). WOW..just WOW. The flavor profile is next level! No more of my own recipe! Fan for life!
Love watching your channel. This may have already have been said…the bone conducts the heat into the meat and cooks it faster. They will pull the same if you temp the boneless one as well and leave it on a little longer. Blessings to you and your families.
I can relate to the weather. We live in Toledo. Just wait a couple hours, it will change. Great job... Keep up the great work
leaving the bone in cooks it quicker, because the bone gets hotter and retains the heat better. That is why the bone in pulled easier.
Pitmaster Mugs
I agree. It’s similar to putting an aluminum nail in a large baked potato. Gets and holds the heat into the center mass of the butt. 👍
This is awesome! Thank you for sharing!
I agree!!
Also, you could have started resting the bone in a little bit earlier, then put the probe in the boneless. I use boneless a lot and it pulls fine, but like @rsmugs said, the bone helps heat the inside quicker.
INDEED
I like seeing you interact with your family the kids and everyone I I believe it's great Thank you
I believe that the bone transfers the heat internally for a more even cook.
Yeah, good catch, Douglas!
I’m convinced. I’m shopping at your store for Labor Day! Facts!!
Man you guys gave me a great idea for my summer BBQ. I'm going to smoke a couple of pork butt's and might even shoot a video on the results. Next to Sam The Cooking Guy, and Malcom Reed, you guys are my favorite BBQ personalities! Keep up the good work!
Another great video. We watch your videos at work. We live in Baltimore and there aren't any butchers around here. Plenty of cows, no butchers.
The bone in will always pull better because the bone absorbs the heat and helps to cook it from the inside out especially on a 10 hour cook time
Was about to post it and thought let's check if someone got there first. That's also what I learned from my butcher!
Great episode. The previous comment asked about using the neck. I'd like to see that too. And that also like to see more video on using the jowls 😋
I just did a 12# boneless on a pellet grill. I did this one unwrapped until it was totally done, then I wrapped in butcher paper and put it in the cooler for 5 hours. It turned out excellent, not dried out in the least, and quite juicy. The cook took over 13 hours at 225-250°. The net yield was right about 6 lbs. I like to marinate AFTER it is pulled with a vinegar based marinade, Wickers™ is the brand name I use. It is not sweet at all, but tart with lots of vinegar and pepper. I freeze most of it in 1 lb. tubs for later use. Pulled pork freezes very well, it's as good as fresh. I left the fat cap on, but scored it and always kept the fat cap towards the heat source. NOTE: Pellet grill? An Asmoke portable, the small one. It performed without a hitch.
Dudes show you how skilled a good butcher is
A couple of weeks ago I did 2 bone out from Costco and 2 bone in from Sam's. Ive done both of them many times and usually just one or the other (sam's only had 2 so I had to go to costco to make sure I had enough to fill the smoker). As we were pulling and bagging the meat my wife said this one is much better. I agreed...it was the bone out pile of meat. My hypothesis is that being bone out allowed that seasoning and smoke to cover more surfice area and you get more bark which flavors all the meat once its all pulled and bagged.
Smoked a 5.25 lb bone in pork butt yesterday and used Bearded Butchers original blend. Turned out fantastic. 2.25 ounces of the blend. Smoke on for 80 minutes, overall cook time 7 hours at 250. Moist and flavorful. A bit on the salty side though for us.
I think the reason the boneless is tougher to pull is because the bone heats up and cooks from the inside out making the overall temp higher. Just my opinion.
I turned my son onto your chanel because he loves to cook, is a 2nd amendment supporter, and oddly I think this is cool for him to watch being that he is a veterinarian student. Breaking down of an animal will help him with his anatomy of different species and seeing how the tissues are all linked together.
So cool! Thank you so much! Hope your son learns a lot from our videos!
@@TheBeardedButchers absolutely guys! If your ever in Indianapolis, he plays division 2 football fo UIndy. Stop by and catch a game. Go Greyhounds!!!
Seen the episode of the butcher you were on. You did amazing. Great job
Thanks, Mike! How was it? 😏
@@TheBeardedButchers loved it. Wish i could have found it on tv. But watched it on RUclips. Love all your videos. Have learned a lot from watching them. Keep up the great work
Good to rewatch one of these older longer videos I love the longer tutorial type videos where we spend more time with the brothers and be more involved in their life stuff
Great comparison & content, as always. Thank you, fellas!!
when I think of pork butt I always think Ed,Edd,n' Eddy....that episode when they just slinging pork butt in the cafeteria. 🤣🤣🤣 but I love the channel. new subscriber👍🏾...as I'm starting to get into BBQ.
Out of curiosity, if it was a comparison why wouldn’t you use the same seasoning on both? I feel like it’s unfair to compare them with different flavor profiles.
the meat texture is what they're comparing, how well it cooks. not the taste.
@@Hourani95 cook anything long enough and low enough it can have the same texture. Bone in is always going to win IMO since bone in adds flavor.
@@seandeeran730 The belief is that the bone holds moisture, hence removing it will leave the meat dry/drier.
@@seandeeran730 that’s what she said
@@retnuh3144 also the bone acts as a heat source as well, once it get going.
Man i love those blade bones, looks so delicious!
The hat is awesome. The meat looks great. I just ordered some spices and I can't wait to try them. We don't have butchers around here in Baltimore but at least I'll have some spice. Thanks for sharing.
Got my order with the HollyWood rub and that freakin killer Victorinox knife! Listen people, if you think owning German knives gives you the best there is, let me tell you something, This Victorinox Swiss knife is UNREAL! Buy one now!
Omg I also own a set.....
Rock on! So great to know the Victorinox and the Hollywood's been wonderful! More cook-outs to come, I hope! 🔥
@@TheBeardedButchers My dad always used the Victorinox 8 inch blade. I had to use a 6 inch because he thought I would get cut easier. I have a few times cut my finger. Man that knife was sharp! Victorinox is the best.
You guys made my morning I have my boned pork butt at 235 on my weber pellet smoker with cherry and pecan pellets. It's 5f out at 9am - st.paul, mn. can't wait to tear it apart after riding out the blizzard. had to dig a 3 foot snow drift to get to my grill pit I'm in Heaven! Have a awesome weekend your video like all of them ROCKED THE HOUSE!
If I remember, you you open smoked 4 hours to ~160 F, then wrapped and smoked for 6 more hours to ~205 F.
One question... How long did you let it rest for in the cooler?
Great show guys, I'm learning so much.
rest til serving temp, maybe 165-170. Guessing took an hour or more
I’m in the bone-in camp. Pulling that bone at the end of the rest is soooooooooooooo satisfying ❤️
You guys rock. I hope these videos keep coming. I ordered my first 6 pack of seasonings. I can’t wait to use them.
How are they?
@@maxjackson4066 They are all good but the Hot is really hot and the Cajun is pretty hot also. The Butter blend and the Hollywood are my favorites.
Tell me that you know deboning without telling me you know deboning! Literally looked like almost FIRST nature... Awesome video thank you!
OK. I learned a lot today as always. I really enjoy everything from the beginning of an animal to the finished product cooked. It is great to see where that cut of meat comes from. It always gets hotter around the bone area and the meat tends to taste better and tender or maybe that is just from generations of family passing that along.
Seth won “The Butcher”! Great job and keep up the fabulous work
Yes! Thank you!
Love it, looks good… in my area we do pork gravy instead of the traditional bbq sauce…
I love watching your videos. You guys are so knowledgeable and kind. Take care.
Our pleasure, Michelle!
the bone helps to carry the heat into the meat
Bone in vs Boneless while listening to Bone thugs n harmony!
amazing video guys!
I would like to know more about this pork neck spaghetti sauce....CONTENT OPPORTUNITY!
My thoughts exactly. I can imagine how I would use it in this way, but I bet there is a completely different way that they use it
i was also wondering
I've added the bone from the butt while making spaghetti meat sauce and it was much better.
However, I did like the pull on the bone-in butt.
That sounds interesting, Kyle! Definitely worth checking out. 🥩🍝
Make a standard bolognese but add pork neck. Seems fairly straightforward :3
Love the black seasoning on thick cut bacon on the traeger. Dust and put on traeger at 325 for about 35 to 40 minutes. You should do a video on bacon on the smoker. Mmmm
Butt is a specific size of barrel, probably also where a "buttload" comes from
Really interesting how "buttload" is used as a way of measuring things. 😏
The bone tranfers the heat inside the butt, which melts more of your fats and loosens your connective tissues which leads to a better/easier pull! That’s why we cook whole hogs in the south, they pull better when done, plus you get more “shine time”.
That was a great job on the butchering an food looks so good Thank you for Sharon such a good video 👍👍👍👍🐷🐖🐽🐖
Our pleasure! Thanks for watching!!
Its been super rainy this year its gonna be a hard winter. Lots of snow.
I just purchased my first Traeger last week, and went with the Ironwood885 because of you guys.. thanks for putting a dent in my wallet lol. Thanks for the great content you make!
Thank's for showing and telling us how it is done. Hope to visit your shop soon.
You bet, Natalie! Looking forward to your visit!
The bone helps transfer heat to the center of the butt.
that's what I was thinking...especially during the "resting stage", keeps it hot longer.
Butchered my first butt, found a gland. Appreciate all the excellent tips, Thanks guys.. 👍
You need some homemade coleslaw to put on those pulled pork sandwiches.
The only thing missing!
Watching this after a little joint at 10:30pm is not good for your health lol. Fellas, those both look absolutely delicious. Awesome video.
"Tonight I'll go to bed a little bit earlier."
Three hours later I'm watching The Bearded Butchers making pulled pork.
Love watching you guys.
Just one question: don't you ever wear chain mail gloves? That insane sharp knive scares the shit out of me.
I'm with you. I never pick up my knives without having on my NoCry gloves.
3 hours watching two guys them pull their pork. Sounds perverse to me.🤭
I have been addicted to smoking meats ever since getting a traeger and I look to your videos for the whole process. I've taken key points and infused them with my own (trial and error) techniques. You guys helped me so much. Oh and yes I have a good beard btw
We are so happy to hear that, thank you!
that history lesson is also why its sometimes called the Boston butt
A good bone-in pork chop minus tenderloin is amazing to chew on where the tenderloin used to be. That back of the bone with some fat remnants, salt and pepper, amazing.
On historical facts, a butt load is an actual unit of measure. It's generally used to measure wine in casks, but yeah, that's a thing 😂
That's cool, and we still use it in today's time! 😂
Really? That's interesting to know!))
@@maxx6469 Yep, it's approximately 126 gallons. Again, typically associated with wine but also associated with pork shoulders.
I'm thinking the wooden barrels kegs they use on their ships, filled with salt. I think they also made potted meats.
Also, where we get the slang term "butt-load." True story
Hah! How did I not see the original comment?!
I always do bone in. Frank’s xtra hot for a binder, and a mixture of ground smoked garlic/paprika and ground cayenne plus salt and pepper for a rub. I use straight Apple juice to spritz them, smoke to 165, then use the disposable pan with a small bit of apple juice in the bottom covered in tin foil to 210 out when the price goes in like butter. Rest for an hour, and it is great. Sauced with an Apple cider vinegar/ketchup Carolina style bbq sauce. It’s heavenly
Removing the bone, REMOVES YOUR BUILT IN MEAT THERMOMETER,, as well as even internal temp, shorter cook time and FLAVOR.......and don't forget tenderness........
I must say as a HUGE fan of the Black, the Hollywood was a nice surprise, i have found many things that it pairs with. I need to reorder both so please keep up the good work .
Glad you're enjoying our blends, man!!!
BY FAR ONE OF MY FAV VID AND FOOD TO EAT HANDS DOWN 🤚🏾
Woohoo! Thank you, Carlo! This means a lot! 🤘🤘🤘
@@TheBeardedButchers Anytime BROTHAS‼️
Was rooting for you on The Butcher! Great job on some tough challenges!
Hey there guys, I am a pitmaster in SA and always wondered about the salt on the skin to harden it.. I haven't had the necessity to do it but does it work...
One of my favorite channels on RUclips
I always thought it was just a little Southern humour, calling the shoulder the "Boston Butt". Basically, those Yankees don't know their ass from their elbow 🤣
Us yanks must know are ass from are elbow. We won the war. Lmfao 🤣
God I really do wish more than anything that I could eat that is as you know I’m not eating because of my cancer and I can not swollen anything as I had throat cancer god do I miss eating anything but that looks great thanks to you both you are great brothers and work well together many thanks again Joe.
Brock Lesnar was a huge star in both mma and wwe, no need to correct
I like "bone in" because it keeps the roast together. I do not have to tie it up with string. Good video guys, keep it up.
they should make a tv show for this stuff
Try it with honey mustard for the sauce it works with pork really well...
“It was for my wife”… in my head, dang it! (Best recovery, “I’ll make her another one”)
My brother used to do a hobby side business roasting hogs for private parties…. Sometimes his orders requested only portions of the hog in the roaster. Always considered the bones as heat magnets, and bone in roasts would finish faster than boneless.
Did you two probe the boneless butt? Seems that being in a net and more compacted, the temp would take longer to come up to the 205 which could explain being a touch tougher to pull.
if I'm surrounded by family and people I care for, I don't care if it's bone in or otherwise. Cooked correctly I don't know if a noticeable difference can be determined. But people stand strong in tradition. Thank for the content guys.
I've done them both ways, makes no difference in the taste. Cook them to the proper temperature and it is all good.
We in the south cook and season EVERYTHING with smoked neck bone!
As for bone in or bone out I haven’t a preference if I’m going to pull it anyway.I just make sure to get my probe up next to the blade bone as that’s the last area for me to get to temp.
(Added) Damn, a call from Zac Brown? You go boys!
Bone in always seems to pull easier, and the seasoning can be added once pulled, so other than potentially more smoke with boneless, it’s bone in for me!
Good point! 💯
I always took them up to 200deg internal temp, not nearly as fall apart as yours. I will go to 205 from now on! Thanks
On a hilarious side note, while watching this is saw an add for US Soybean farmers…🤣
My dad was a sausage maker and used pork butt in almost all sausage. I loved when he made Boudin and Scrapple, pork butt is the main ingredient. Don't see many people making that any more. Can't beat Scrapple and eggs for breakfast.
Must've been an amazing Boudin!
If your customers are smoking the butt right, it’s way easier to take out the blade after it’s cooked. 🤣🤣
Pulling the blade out after it is done is one of my favorite parts of the cook not gonna lie haha.
So satisfying!
What brand is the tan cutting boar you're using when seasoning the meat? Is it an Epicurean? Thanks
I’ve heard bone in pulls easier then boneless 🤷♂️🤷♂️🤷♂️
I just saw a bearded butcher brother on Johnny Dan video ... not sure which one .. but dont matter .. much respect for any brother with beard and can butcher
Never knew Heavy D from Diesel bros was a butcher.
Yeah, we get that a lot. 🙄
I do mine without the bone, but I lay it out flat to get smoke on all surfaces. I roll and wrap in foil around 160 and go to 205. I save the juices and decant to remove most of the fat that I pour over the meat after pulling.
Not saying you're doing it "wrong", but wrapping time is irrelevant of temp. When you can push your finger into the fat cap is when it's time to wrap. It doesn't matter if that's at 155F or 175F.