*Scam Alert!!* If you received a reply on your comment about a giveaway, that is a scam. We've reported the user, and deleted the comments, but we never use the comments section for giveaways. Stay safe y'all!
haha...i used my google phone number, and tried to claim my prize. Lo-and-behold, i needed to pay for shipping. Oh, and when i asked where "Brad" was from....I got no reply. I've watched enough of your videos to know where your from,and where you live now.
Damn! Looks just like brisket. Another Chuds experiment gone great! You sure come up with some good ones. Brad, Thanks for all the BBQ knowledge you share! TO FELLOW VIEWERS: Brad's 153K subscribers should be 1,530,000 subscribers and growing! How about we get behind him and boost those numbers! His expertise needs to be shared big time in the BBQ world!
Not to take away from Chud here because he is awesome and I have learned a lot from him and he would know how to turn deer meat into many tasty things but since you are asking check out the bearded butchers they show you how to make deer meat using at home style equipment into snack sticks, sausage, brats, summer sausage, jerky and even hot dogs. I watch both channels just letting you know. They show a lot of processing not so much cooking or smoking. Chud is the master at showing us how to smoke meats and make delicious grub. Chud you are the man thanks for all you do on here for us.
Hey man I can’t thank you enough. I closely followed your pulled pork on a Weber kettle video for a party Saturday and it came out amazing. Your video really gave me the confidence to give it a try on the Weber even though I don’t have an expensive smoker. It was my first time smoking anything and it was a hit. Thanks again!
Been researching how to make BBQ ever since I visited Texas at the beginning of this year. Found your channel, now I'm binge-watching all your videos. Dude you're really fun to watch, keep it up.
wow, that looks so much like a brisket. great way to practice rendering fat and getting bark without breaking the bank to buy a brisket! i gotta try this
I don't want to pull it at all. I've watched you for a minute now and recommend to anyone who has questions. You're my fav, I'm going to do my first butt this way tomorrow. No matter how it turns out... It'll be fine as long as there's no snake in my boot! 🤣
I’m new to your channel, and I’ve learned a lot and enjoy the way you put a video together. I don’t usually comment, but this time I’m making an exception. The reason is because I recently bought a pork shoulder roast to make pulled pork, when my wife (a brisket lover) asked me to make slices for her. Instead of slicing the shoulder roast, I found a small pork loin roast and sliced it instead. Both were delicious, but this video has me wanting to try making slices from a shoulder roast. Thanks for encouraging me to think outside the box. I love my beef! But with beef costing $8.00/lb and pork or chicken costing a third of that, we’ve been eating pork and chicken this year. Thanks again for another well done video!
One of my favorite cuts you don’t see too often but is amazing at Smitty’s and Kruez in Lockhart and that’s shoulder clod. Some of the best beef flavor ever
Great video! I just rewatched your venison sausage video. Trying to get some pro tips to use up the rest of the ground deer meat in the freezer from last season. With these trying times, and deer season on the horizon, I think your idea of a venison series would be awesome! From initial butcher to backyard BBQ
Another good video, keep em coming! You are also getting shoutouts from other BBQ youtubers....nice job! Glad to see the boot snake return in this video...lol.
I was hoping that the social media hype would not cover any pork BBQ so that the price of spare ribs and pork but would stay reasonable. Love your content
This is how I always do my pork butts!!! I like my butts way better sliced rather than pulled. When I first got the idea to do my pork butt this way I couldn’t find any videos for tips for this style. I love the way the butts taste sliced because you actually taste the meat and not bread and sauce when it’s pulled. I pull mine off the smoker at 170*F and it’s always been moist and tender. Another benefit to this is you don’t have to cook it for all that extra time taking it all the way to 200*F. Try this method!! You will love it!!
I've been cutting pork butts into thick slices (1.5" or so) seasoning and smoking to make a whole butt into burnt ends lately. It works really well to get big quantities of burnt ends, perfect for family BBQs.
I want to thank you for putting out all of these great videos. I appreciate you paying it forward. I smoked a brisket this weekend. 14 hour cook, with an all night rest at 150. It was amazing! I mean amazing. I also rendered the fat I trimmed. Neighbor said, "that may have been the best brisket I have ever had in my life". Next, beef hotdogs. And yes, I will do the tickle when loading the casings. LOL. I used to struggle with brisket, not any more!! I used mayo as my binder and yes, hit the sides. NO rookie moves here! No snakes in my boots though.
I'll definitely have to give this a try! One question: With brisket, we all know it's critical to slice across the grain. How did you decide in which direction to slice your buttsket, or does it not matter with this cut?
Since a pork butt is a combination of a bunch of different muscles, there's no chance you're slicing against all the grain simultaneously. You just slice and go.
I've been making "slicer" pork butt similar to this for years, but using my traditional pork rub, which includes smoked paprika, and brown sugar, so the bark is less dark, more mahogany. I usually cook at 250 the whole way, wrapping once internal temp reaches 160-165, and pulling it at 185-190 (depending on the size), with the target temp reaching 192-195 during a "cold" rest. I usually don't hold it overnight, but doing so makes it easy to time a meal for a picnic the day after the cook. The result is flavorful, extremely tender, but holds together for slicing. If you want it a bit firmer, just pull it off the heat a few degrees sooner. If you make a mistake and go a little over your internal target temp, you'll just have great pulled pork.
Hey mate, cheers from Australia . I have tried this before and actually prefer this to pulled pork. I did it it differently to you, but will try your technique as it looks fantastic.
As someone who has done 100s of pork butts, I never thought of this. I get pork steaks cut at my butcher but that has bone in it. This is a must try!! Nice work.
I haven’t even made it to the cook yet, but the knife rollout and selection clip earned you a new subscriber. As a fellow bearded man who loves to smoke meats and eat smoked meats, I think I’m really going to enjoy your channel.
I did pork butt burnt ends a few weeks back that I chopped up and threw into pit beans. Needless to say, my wife and I ate about half a dozen of the burnt ends before they got chopped up, we couldn't stop. Smoked them at 300 so the fat really started to get crispy. Highly recommend!
You are really cranking out a lot of videos (all excellent)! I smoke a lot of boneless pork butts (because, Costco) and I just tie them like any other roast to create/maintain the shape. This assures they cook evenly as they often have weird flaps and shapes. Seasoning after tying also solves the rub-in-the-crevices problem.
man, I am addicted to your videos, I CAN'T STOP WATCHING, please, I beg of you, stop me. I wish I lived in Texas to get a BBQ from you, can't wait to try and build my own and give some of your recipes a go, Texas BBQ is non existent in my area of Germany.
I had to feed a crowd on the cheap for last year’s Christmas dinner, so I cooked 2 pork butts in a similar manner. Salt and Brown Sugar cured for 24 hours, then roasted low and slow to 185 before blasting it with high heat for some browning. Sliced up beautifully
Looking amazing as always. I'm enjoying the new products you bring in, I have no idea half of these existed haha. Also, measuring by weight instead of volume is always the way to go imo.
*Scam Alert!!*
If you received a reply on your comment about a giveaway, that is a scam. We've reported the user, and deleted the comments, but we never use the comments section for giveaways. Stay safe y'all!
I got one but figured out it was a scam with so many winners.
well that sucks...i responded😬
I knew it was fishy had a Florida number and wanted a CC.
I would have responded if they said I won a free brisket.
haha...i used my google phone number, and tried to claim my prize. Lo-and-behold, i needed to pay for shipping. Oh, and when i asked where "Brad" was from....I got no reply. I've watched enough of your videos to know where your from,and where you live now.
Just did two Butts like this.. I honestly think I’m doing pork butts like this from now on… amazing!!! Thanks Brad
That dog won the lottery ;D
I just discovered your channel a couple days ago and I have been binging on them ever since. I love your presentation and editing style!
Damn! Looks just like brisket. Another Chuds experiment gone great! You sure come up with some good ones. Brad, Thanks for all the BBQ knowledge you share!
TO FELLOW VIEWERS: Brad's 153K subscribers should be 1,530,000 subscribers and growing! How about we get behind him and boost those numbers! His expertise needs to be shared big time in the BBQ world!
+1
@@w3t_wlpes Tru indeed
I saw him on gugas channel. This dude is a meat guru . Definitely has vast knowledge
@@shhhhh.242 Yep, and Brad deserves the number of subscribers that Guga has earned.
Ive requested this on multiple channels over the past year or so. thanks for doing this video.
This is genius! More experimental cooks please Brad. Love it
Not to take away from Chud here because he is awesome and I have learned a lot from him and he would know how to turn deer meat into many tasty things but since you are asking check out the bearded butchers they show you how to make deer meat using at home style equipment into snack sticks, sausage, brats, summer sausage, jerky and even hot dogs. I watch both channels just letting you know. They show a lot of processing not so much cooking or smoking. Chud is the master at showing us how to smoke meats and make delicious grub. Chud you are the man thanks for all you do on here for us.
Sorry Elliot I posted this to the wrong guy.
I agree! I want more of these experiments!
love the addition of the spoon in the knife roll!
chuds vids are the BEST......
MAD PROPS for figuring out that seasoning ratio!!! About to make some Right Meow
Boot snake!!! It’s finally back! I’m going to do this this weekend. Thanks great video
Hey man I can’t thank you enough. I closely followed your pulled pork on a Weber kettle video for a party Saturday and it came out amazing. Your video really gave me the confidence to give it a try on the Weber even though I don’t have an expensive smoker. It was my first time smoking anything and it was a hit. Thanks again!
Bradley...You are the man. Nuff said.
Been researching how to make BBQ ever since I visited Texas at the beginning of this year. Found your channel, now I'm binge-watching all your videos. Dude you're really fun to watch, keep it up.
My favorite barbecue channel🙌
Made my first brisket yesterday following your videos and it turned out fantastic, keep up the awesome work.
Best BBQ Channel on RUclips! Keep the videos coming please :) Thanks!!!!!
wow, that looks so much like a brisket. great way to practice rendering fat and getting bark without breaking the bank to buy a brisket! i gotta try this
I don't want to pull it at all. I've watched you for a minute now and recommend to anyone who has questions. You're my fav, I'm going to do my first butt this way tomorrow. No matter how it turns out... It'll be fine as long as there's no snake in my boot! 🤣
I’m new to your channel, and I’ve learned a lot and enjoy the way you put a video together. I don’t usually comment, but this time I’m making an exception. The reason is because I recently bought a pork shoulder roast to make pulled pork, when my wife (a brisket lover) asked me to make slices for her. Instead of slicing the shoulder roast, I found a small pork loin roast and sliced it instead. Both were delicious, but this video has me wanting to try making slices from a shoulder roast. Thanks for encouraging me to think outside the box. I love my beef! But with beef costing $8.00/lb and pork or chicken costing a third of that, we’ve been eating pork and chicken this year. Thanks again for another well done video!
Dang that looks delicious. Porkapolalooza Brisket.
Well Chud’s is now my new favorite bbq channel!
I will be trying this idea this weekend.
Came from Guga, love the energy! You just got yourself a new subscribers and viewer :)
Looks pretty good!
You know, you make me think of,
The Man From Toronto the way you open up that knife sleeve 😂😂
Brad. I totally thought this was a small brisket at first. Haha. That looked awesome man.
I gotta give this a try, with the sous vide rest. ❤
You're right, I've never thought of doing a butt in slices. Look fantastic.
Looks like a Great alternative
One of my favorite cuts you don’t see too often but is amazing at Smitty’s and Kruez in Lockhart and that’s shoulder clod. Some of the best beef flavor ever
Awesome. Did a couple foil boat butts for the 4th. Now I really want money muscle burnt ends.
Absulutely Brilliant! Will be doing this soon.
I AM IN LOVE!!!!!!!
Great video! I just rewatched your venison sausage video. Trying to get some pro tips to use up the rest of the ground deer meat in the freezer from last season. With these trying times, and deer season on the horizon, I think your idea of a venison series would be awesome! From initial butcher to backyard BBQ
Check out what I posted on Elliot’s comment. It was meant for you I accidentally posted on his somehow
I just can’t get enough of this channel seriously. Love the videos brotha.
Lookin Good!!!! Great Idea will be trying this probably next weekend.
Saw this and had to try it! So good!
Can't wait for that snake brisket..
I love your channel so much. I no joke enjoyed the Reynolds infomercial 😂
Another banger, that looked awesome!
Some awsome bbq man glad theres another Robinson out there doing some professional style Q
Another good video, keep em coming! You are also getting shoutouts from other BBQ youtubers....nice job! Glad to see the boot snake return in this video...lol.
I was hoping that the social media hype would not cover any pork BBQ so that the price of spare ribs and pork but would stay reasonable.
Love your content
I’m sold!!!! That looks so tasty can’t wait to give this a try on my smoker!
Thanks for the content and keep up the good work 👏🏻👍🏻
Interestingly sweet!
definitely going to try this method.
Awesome. Thanks! I followed the steps today and wrapped in butcher paper at 175. It’s now the oven at 155 for 12 hours.
This is how I always do my pork butts!!! I like my butts way better sliced rather than pulled. When I first got the idea to do my pork butt this way I couldn’t find any videos for tips for this style. I love the way the butts taste sliced because you actually taste the meat and not bread and sauce when it’s pulled. I pull mine off the smoker at 170*F and it’s always been moist and tender. Another benefit to this is you don’t have to cook it for all that extra time taking it all the way to 200*F. Try this method!! You will love it!!
I've been cutting pork butts into thick slices (1.5" or so) seasoning and smoking to make a whole butt into burnt ends lately. It works really well to get big quantities of burnt ends, perfect for family BBQs.
🙌 interesting. Pull @180 and rest seemed to be the trick. As long as it’s not dry. pork tallow hmmm. Thanks
Chubby would be the best bbq sensei
Chuds over here doing the lord's work.
I was seriously sitting in my backyard yesterday contemplating this same thing! Nice! Gonna try it now!
MUST TRY!!
best bbq channel love it
You dude are killing it!!!
Something new to try. Thanks Brad!
Classics reinvented. Love it 🤌💌
Original! Love it!
I want to thank you for putting out all of these great videos. I appreciate you paying it forward. I smoked a brisket this weekend. 14 hour cook, with an all night rest at 150. It was amazing! I mean amazing. I also rendered the fat I trimmed. Neighbor said, "that may have been the best brisket I have ever had in my life". Next, beef hotdogs. And yes, I will do the tickle when loading the casings. LOL. I used to struggle with brisket, not any more!! I used mayo as my binder and yes, hit the sides. NO rookie moves here! No snakes in my boots though.
First time watcher.....
Thanks for the idea. My friends and family always ask me for ribs. Definitely gonna try this.
Too cool Bradley, very creative. Really enjoying your video's. Thanks for keeping them going in this freaking heat we're having this summer!
I do these for holidays a lot. I usually make cuts in it and stuff it with garlic.
Very cool man🤙🏾💯. It turned out great
Thinking outside the box. Now I have to try.
I’m going to cook this for sure. 👌😉👍
Another cool detailed video ✌🏼
very cool idea!
YAY! the snake is BACK!
I'll definitely have to give this a try! One question: With brisket, we all know it's critical to slice across the grain. How did you decide in which direction to slice your buttsket, or does it not matter with this cut?
Since it’s boneless and with how tender it was I think he just cut it honestly seems like it’s tender enough not to matter
Since a pork butt is a combination of a bunch of different muscles, there's no chance you're slicing against all the grain simultaneously. You just slice and go.
I've been making "slicer" pork butt similar to this for years, but using my traditional pork rub, which includes smoked paprika, and brown sugar, so the bark is less dark, more mahogany. I usually cook at 250 the whole way, wrapping once internal temp reaches 160-165, and pulling it at 185-190 (depending on the size), with the target temp reaching 192-195 during a "cold" rest. I usually don't hold it overnight, but doing so makes it easy to time a meal for a picnic the day after the cook. The result is flavorful, extremely tender, but holds together for slicing. If you want it a bit firmer, just pull it off the heat a few degrees sooner. If you make a mistake and go a little over your internal target temp, you'll just have great pulled pork.
Get your own channel.
Another great video. Ask your sponsor to see about a uk supplier.. lots of us over here and struggle to find decent paper
I do something similar with pork saddle, I prefer it sliced than pulled too
Thank you very much for the great content the diversity and experiment videos are very welcomed keep up the good work
By far my favorite bbq channel wish I could do the same!
Hey mate, cheers from Australia . I have tried this before and actually prefer this to pulled pork. I did it it differently to you, but will try your technique as it looks fantastic.
I'm definitely trying that 1!!!
I go to pork shoulders often, so much you can do. My Aussie taste tester passed away, but my rescue Maine Coon cat is on the job and he loves pork!
What an awesome idea, now I want to try it. Great vid, thanks for sharing.
Fantastic Brad!
Oh please do a snake one day! My bet is the video will blow up like the BBQ Pitmasters one on that whole gator
I cooked a coppa like this last week. Very good, will make again.
The oops gets me every time
Will try that in a few days actually
You should do a 'like a brisket' series and cook all kinds of cuts and other types of meats not done this style! Lamb, bison, beef clod, etc.
As someone who has done 100s of pork butts, I never thought of this. I get pork steaks cut at my butcher but that has bone in it. This is a must try!! Nice work.
Saw this on Saturday, tried it on Sunday. Concensus was thumbs up and they want more. Didn't have the butcher paper, so used a paper bag.
Wow.. I did a Bone-In and it was amazing. I used Kosmo-Q Cow Cover and Lowry's Season Salt after 6 hour a foil boat after 12 hours it was at temp.
Great video Brad
Love it! Your dog eats better than I do! 😂
The best, been doing that for years
I haven’t even made it to the cook yet, but the knife rollout and selection clip earned you a new subscriber. As a fellow bearded man who loves to smoke meats and eat smoked meats, I think I’m really going to enjoy your channel.
I did pork butt burnt ends a few weeks back that I chopped up and threw into pit beans. Needless to say, my wife and I ate about half a dozen of the burnt ends before they got chopped up, we couldn't stop. Smoked them at 300 so the fat really started to get crispy. Highly recommend!
You are really cranking out a lot of videos (all excellent)! I smoke a lot of boneless pork butts (because, Costco) and I just tie them like any other roast to create/maintain the shape. This assures they cook evenly as they often have weird flaps and shapes. Seasoning after tying also solves the rub-in-the-crevices problem.
man, I am addicted to your videos, I CAN'T STOP WATCHING, please, I beg of you, stop me. I wish I lived in Texas to get a BBQ from you, can't wait to try and build my own and give some of your recipes a go, Texas BBQ is non existent in my area of Germany.
Same here. The Chudster is highly entertaining and informative.
I had to feed a crowd on the cheap for last year’s Christmas dinner, so I cooked 2 pork butts in a similar manner. Salt and Brown Sugar cured for 24 hours, then roasted low and slow to 185 before blasting it with high heat for some browning. Sliced up beautifully
awesome idea for this crazy hi prices timessssss thankss
Looking amazing as always. I'm enjoying the new products you bring in, I have no idea half of these existed haha. Also, measuring by weight instead of volume is always the way to go imo.
It's going down Friday lmao. I'm gonna try my pitbarrel and one on my brazos
This just put you into legendary status.
I tried this Sunday! And it was phenomenal! Thanks for sharing!