Smoked Pork Butt (Bone In vs Boneless) | The Bearded Butchers
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- Опубликовано: 25 июл 2021
- 🧂 bit.ly/3GWKLTN Need the best pork rub for your smoked pork butt? Check out our store! Get the 6 pack right on the homepage and try all of our amazing flavors! We used Hollywood and Black today.
This video is all about pork butts. Guess what, a pork butt doesn't come from the ham. Why is it called a pork butt? You'll have to watch to find out. We'll show you how to process your pig to get the pork butt out of the pork shoulder and how to remove the gland, we'll talk about our favorite pork butt recipes, the best pork butt rub, and wrap it up by smoking pork butt live. We'll do a bone in pork butt and and a boneless pork butt with Hollywood and Black pork butt rub seasoning (11:00 for the differences in the pork rub and a little about mustard sauce for pork).
17:00 - Jump ahead if you want to see how to smoke a pork butt! Hollywood is on the boneless pork butt, Black is on the bone in pork butt. Scott sprays a little apple cider vinegar on the pork butts as they're cooking to keep them from drying out.
Our pork butt recipe is as follows:
1) Super smoke (225 F) for 2 hours
2) 250 F for the next 4 hours (6 total)
3) The pork butts at this point are at 161 F. We've been spritzing the pork butts with apple cider vinegar about once every hour
4) Pull the pork butts off now, wrap them with pink butcher paper bit.ly/3A5WbAQ and put them back on the smoker at 275 F - 325 F until the pork butts reach internal temperature of 200 - 205 F. This took about 10 hours total.
5) Put them straight in the cooler to rest once they're reached temperature.
6) If you did the bone in shoulder correctly, the bone should slide right out.
7) Use machine washable heat resistant gloves bit.ly/3UKYItW to pull the pork butts apart.
We pulled them and wrapped them in our very own pink butcher paper
Why did we use butcher paper and not aluminum foil? We've found that aluminum foil traps too much moisture and the beautiful bark turns to mush. Use butcher paper and that doesn't happen!
Wondering where to buy butcher paper? 👉 bit.ly/3A5WbAQ 👈
bit.ly/3obPs5B Don't forget the BBQ sauce!!
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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.
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
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?
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 🙏
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.
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.
that history lesson is also why its sometimes called the Boston butt
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.
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!
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!
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
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!
Awesome step by step! Love how you guys take the time to explain and I think the side by side comparison answers alot of questions! Awesome job! Keep knocking those shanks off guys!
The ASMR on this is 😱
Great video and packed with great information.
Thank you guys for making this video.
Americas greatest contributions to global eating culture, nobody does BBQ better! Keep it up guys, thanks for the video, greetings from Germany.
You guys make it look easy, start to finish. Beautiful food, well done.
Hey guys, as always another great great video. Just as you said, it made my mouth watering. Love to watch you and your family videos. Thanks.
Best Regards
Great comparison & content, as always. Thank you, fellas!!
The best part of this video was watching y'all interact with your family and everyone I feel like that's e thank you
I love these videos. Very informative. I just wish I could visit your store and watch your butchery skills.
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.
Why do the notifications on your new videos come up, whe I'm eating crap fast food for lunch?😂 We now need your slaw and baked beans recipes!!
I just found your channel and I love it! This was a great video. Nice step-by-step process of showing the difference between bone-in and boneless.
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'm happy to finally see, on camera, Sean taste testing one of your awesome creations! (however fleeting it was)
I’m in the bone-in camp. Pulling that bone at the end of the rest is soooooooooooooo satisfying ❤️
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! 🙏
Awesome from start to finish! Looked so good n you guy's are so funny to. Love watching anything you put out..👍💪🥰⭐
Butchered my first butt, found a gland. Appreciate all the excellent tips, Thanks guys.. 👍
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.
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
Was rooting for you on The Butcher! Great job on some tough challenges!
You guys are rocking out some great videos!! Thanks for sharing...
Awesome video guys, really enjoyed it!
I’m convinced. I’m shopping at your store for Labor Day! Facts!!
It's awesome to see you guys kicking butt 🤣👍
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 😉
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
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
It's 10:40 pm and I havn't eaten all day.Can you imagine what this is doing to me? Lookout breakfast!!
Awesome as always ! Keep up the great videos!
One of my favorite channels on RUclips
Always an educational and inspiring video. Enjoy your presentations!!!!!
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 like seeing you interact with your family the kids and everyone I I believe it's great Thank you
Bone in vs Boneless while listening to Bone thugs n harmony!
amazing video guys!
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.
Thanks for sharing! Great job as always 👏
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 appreciate you guys. Learn so much from you. I come out looking like a genius because of you. Thank you.
I love watching your videos. You guys are so knowledgeable and kind. Take care.
Our pleasure, Michelle!
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 believe that the bone transfers the heat internally for a more even cook.
Yeah, good catch, Douglas!
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!
Amazing work gentlemen! Ill be wrapping 2 pork butts and 2 briskets this weekend for a party using your spices and butcher paper!
Great vid as always
I love the video and all the great information. I have usually done bone-in butts, but I cut down the bone to make a pocket that I put the rub in. Up until now, my rub has been a very thick amount of brown sugar and dried mustard mix. I pack that down in the pocket I make near the bone also. It has come out great.
Dudes show you how skilled a good butcher is
Very nice boys' ! Watching from Canada
Thanks guys for the great videos and sharing your experience and knowledge.
Keep bringing the meat...
Good video!! Lots of information that is usable!
Such great work 🙏🏽 Great pride in the work too. Excellent
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 😋
Great Cook Guys , enjoy all your Vids.
Your video was the best I have seen. I could almost small you cooking enjoyed every min
Thank you for the tutorial.
Fantastic video, thank you
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
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!
Watching this after a little joint at 10:30pm is not good for your health lol. Fellas, those both look absolutely delicious. Awesome video.
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. 😏
"that one was for my wife, I'll make her another one" really got me. Hilarious
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.
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.
Perfection! I love it! Imma Memphis boy myself.
It’s amazing how you two get along, my brother wouldn’t want him anywhere near me with a knife in his hand…. LOL. ;)
Pulled pork 😋.
Thank you for your service and expertise!
Even bbq pork tacos 🌮 are the BOMB!!! 💣
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!
Great Show Thank You
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
Boy do you guys make it look so easy.
Nice, from beginning to end 👌 thanks
Like for the explanation and demo of butchering process!
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.
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.
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
Very informative video. Thank you.
Thanks guys! Looked delicious!
It was!
Excellent video! Masterful knifework on these pork butts
Great video! Thanks for sharing!
You bet, Mark!
You guys are awesome.
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.
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.
Such good technique thanks guys.
Glad you liked it!
Watching that pork get pulled with headphone on is wild.
I learned alot
Thank you
That was a kick ass video.
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.
Every video makes me want to come there and hang out eating all day long!! The masters of meat!!