G'day, Eric! I third that, too!! Yeah! Hope you don't mind, we'd all love to see, more... "Sunday Funday - Friendly Competition: Archery Edition"... With you, (Eric O.) and the lovely Mrs. O. That would be "Fun, Fun, Fun!!" Thank you, guys! 🎯😊👍 P.S. I would tell you, my autumn joke, but you probably wouldn't fall for it. Lol!🤣
I have maybe done a few hundred butts! I have a 500 gal propane tank smoker! I learned alot,number one is rub the meat with oil aftef patting it dry! Spices are not water broken down by water,only oil soluable. I made good pulled pork,but after some tweeks,I made excellant pulled pork! Thx for the video. P.S get some pig nut hickory chunks!
Oh, Eric.....you're a cruel man! Posting this mouthwatering video just after the dinner hour. I had a good meal and now I too am hungry again. I could smell your results! And we don't have "smell-o-vision"! What a treat to see Vanessa and Trinity. Thanks for bringing us along.
I found out the hard way with grease drippings when my barbecue caught on fire 🔥 it was so hot that it even burnt the paint on the lid. So Eric is spot on about cutting off the fat.
More of this content please I love your auto channel but this content is just as good. The wife and I will watch this channel and enjoy the family dynamic with you and the Mrs. Keep it up MrO. Thank you for your dedication to keeping us entertained.
Perfect! I’m glad to see that you are one of the few that knows how to use the smoker. So many so called famous pitmasters produce a piece of meat that’s black. They claim it to be bark, which it’s not. It’s creosote. That deep mahogany color is how smoked meats should look!
I thoroughly enjoy your videos Eric... Fun, educational and entertaining! Your commentary puts us all right there with you! Thanks very much for taking the time to share your days with all of us!! You and your family ROCK!!
I like to add a little apple juice when I wrap them, it creates steam and helps them. I also like to add a little brown sugar, but that's the texan in me.
DC&H (Nyuk Nyuk) BBQ Shack here in Cross Plains SC. Our motto is "We Don't Care How They Do It in Texas!". Just a hint to get them all to be jelly soft. Get them off the heat at 205 degrees. Wrap them in a beach towel (optional) and lay them in a cooler for at least 2 hours or more. Temps will stay in the 150 to 160 range so you are food safe. They will re-absorb those juices and the collagen in the meat will finish relaxing. Oh Baby! Pit meat at it's best. We recommend Everglades Seasoning's BBQ rub if you just want to buy it and not make it. BTW meat stops absorbing smoke flavor and the smoke ring will develop at 4 hours. At that point you can move them to the oven at 250 to finish.
Good Lord, how many folks are coming to this event? I must have missed my invite! Loved the look on Trinity's face when you asked her how it tasted. Always good to see Mrs O, just love her accent! have a great feast and enjoy your company!!!
Looks fantastic! One of these times, try smoking a few different cuts (pork shoulder, pork belly, loin, etc) and then shred them together... You won't go back. Closest you'll get to smoking the whole hog without smoking the whole hog.
Mr O Make up 6 tight radius (REBAR) horseshoes to fill the hanger holes. It worked out well for me. Great looking cook. Brisket and Texas style sausage Jalapenos and cheese for me tonight.
Man those look good. It’s 10:30 pm at my place in Northern California and my mouth is watering looking at those. Almost makes me want to move across country and be your neighbor.
Put the still tough one on the bottom and it will cook a little more while cooling off.That sure beats dealing with grinding brakes apart.Try some injected apple juice and cider too.
Been doing smoked meats for 20yrs m y opinion for the .175 cent it's worth if you and your family and friends enjoy it it's done right. Btw it looks delicious enjoy Mr. O.
I use a large pizza pan from wally world on the lower rack and you can place a pan on it to catch the drippings. Then I sit back and binge watch SMA Videos.
They look wonderful. My wife likes me to use apple wood when i smoke pork butt, ribs and shicken. Tastes pretty dang good. I'm going to try your recipe and wee how she likes it. You da man Eric O. Love the videos. Thanks.
I enjoy smoking pork loins. My next door neighbor used to manage a local bbq restaurant so I got spoiled. He brought home their big smoker trailer once. That was a beautiful day.
I swear I could smell that right through the stinking television. Yum. Reminds me I need to buy my Christmas brisket! Thanks for making me hungry, Eric!! 😂
2:45 "in the opposite direction" would mean that you are scoring the meat IN THE SAME DIRECTION! lol! just joking! Pork butt is simply the best tasting meat ever. And hard to cook wrong! God bless, Eric!!!!!!!!!!!!!!!!!!!
This is perfect timing. I have to cook 4 pork butts in my classic (original size) pit barrel cooker this week. Sometimes I wish I had the larger one like yours.
You’ll fit in real well here in Tennessee. We don’t do much pulled pork here. We slice, chop, white meat, and ruff. No scoring. Dry or wet. I prefer mine chopped, wet, and ruff.
This beats seeing breaks being replace all the time! For a taste of meat that won't taste so harsh, try Cherry Wood! YUM!! 👍 --- Charcoal is OK, (there's better coals out their), but DON'T use lighter fluid! It ruins the taste of meat, (or whatever your coking)!. A mixer turns it into mush!
Man that's gotta be good! At 43 I'm a lifelong bachelor no kids no wife and I hunt I can't cook anything Lol I don't even need my kitchen. I'm jealous nice job
A couple of tips, the higher temperature you cook at, usually the higher the temperature they finish off at, normally you pull at 206 or so, I have had them go to 209 to 210 because I was cooking at 300. Another tip, if you get time crunched and need them to finish slightly faster, wrap them in cellophane(saran wrap) before you wrap them in the aluminum foil, they will finish faster. Or you can can put them in foil pan in the oven.
I personally found that if you sear the pork butts before smoking them without cutting off an excessive amount of fat will definitely help keep the grease fire-ups and you can then leave more fat on them and cook as is. I love the way they come up as well with sear method first because it holds in the flavor more as well!
Hello guys from Australia🙃 The pork butts look fantastic and yes I use Sweet Baby Ray's here too! I buy it from Costco's here and it's the genuine made in USA.
jezzz would need a mortgage to buy meat that size here in Scotland UK lol and the weather wouldnt lets us :( but hope you all enjoyed and love watching Eric O - After Hours :)
I love the Eric O after hours vids…. My favorite is when you and Mrs. O had the shoot out with your bows
I second that
G'day, Eric! I third that, too!! Yeah! Hope you don't mind, we'd all love to see, more... "Sunday Funday - Friendly Competition: Archery Edition"... With you, (Eric O.) and the lovely Mrs. O. That would be "Fun, Fun, Fun!!" Thank you, guys! 🎯😊👍
P.S. I would tell you, my autumn joke, but you probably wouldn't fall for it. Lol!🤣
South Main BBQ & Auto Repair, eat while you wait!
No work would ever get done around here... lol Time to eat a plate and grab a beer and put your feet up again.
👍🍽️
Or - Either way, your butt gets barbecued! Always, great work by Eric and Mrs. O, whatever the topic.
Thanks a bunch eric, now im hungry 😂😂.
You are welcome 👍🏼
I can smell it from here!😂
Thanks for doing these vids, it is kind of you to share this side.
I have maybe done a few hundred butts! I have a 500 gal propane tank smoker! I learned alot,number one is rub the meat with oil aftef patting it dry! Spices are not water broken down by water,only oil soluable. I made good pulled pork,but after some tweeks,I made excellant pulled pork! Thx for the video. P.S get some pig nut hickory chunks!
My god that finished product looks awesome
"You can eat everything but the oink." Thank you beautiful animals for nourishing us so wonderfully! And thank you Eric for the excellent vids.
Oh, Eric.....you're a cruel man! Posting this mouthwatering video just after the dinner hour. I had a good meal and now I too am hungry again.
I could smell your results! And we don't have "smell-o-vision"!
What a treat to see Vanessa and Trinity. Thanks for bringing us along.
I found out the hard way with grease drippings when my barbecue caught on fire 🔥 it was so hot that it even burnt the paint on the lid. So Eric is spot on about cutting off the fat.
More of this content please I love your auto channel but this content is just as good. The wife and I will watch this channel and enjoy the family dynamic with you and the Mrs. Keep it up MrO. Thank you for your dedication to keeping us entertained.
Somebody's gonna have to make a lot of coleslaw! Pulled pork sandwiches with coleslaw on top of the pork are the best!!
I had no idea you are the pit master! Good job Mr. O just remember if I can do it so can you!
It's always great to be the man in charge of meat. Quite the responsibility, and quite the compliment.
Great, now I'm hungry again... and I just finished dinner....
Man, I can't tell you how often I think about you cooking on your barrel pit. Eric-O you just made my day. Thanks!!!!! 😊😊👍👍
Looks delicious. I am drooling !
Perfect! I’m glad to see that you are one of the few that knows how to use the smoker. So many so called famous pitmasters produce a piece of meat that’s black. They claim it to be bark, which it’s not. It’s creosote. That deep mahogany color is how smoked meats should look!
love to see you guys enjoying ...NOT just working
204 is your magic number. Your air gap method is tried and true. Great cameo by Mrs O!
I thoroughly enjoy your videos Eric... Fun, educational and entertaining! Your commentary puts us all right there with you! Thanks very much for taking the time to share your days with all of us!!
You and your family ROCK!!
Wow thanks so much Eric and Mrs O for taking us along on this cooking adventure.
You bet! 😉
Like the variety of videos , like the deer hunt
Well done Eric looks awesome
I like to add a little apple juice when I wrap them, it creates steam and helps them. I also like to add a little brown sugar, but that's the texan in me.
Always loved your vids. Been watching since 2015. Did all my own repairs thanks to you.
folks are in for some good eats. glad to see you all enjoying life
I do mine the same way. I only have ever done 2 at a time though!
Looks and tastes better than the candy I ate while giving it out tonight for Halloween.
It's amazing to see how big Sissy's gotten
Thank you for this fabulous episode keep them coming
DC&H (Nyuk Nyuk) BBQ Shack here in Cross Plains SC. Our motto is "We Don't Care How They Do It in Texas!". Just a hint to get them all to be jelly soft. Get them off the heat at 205 degrees. Wrap them in a beach towel (optional) and lay them in a cooler for at least 2 hours or more. Temps will stay in the 150 to 160 range so you are food safe. They will re-absorb those juices and the collagen in the meat will finish relaxing. Oh Baby! Pit meat at it's best. We recommend Everglades Seasoning's BBQ rub if you just want to buy it and not make it. BTW meat stops absorbing smoke flavor and the smoke ring will develop at 4 hours. At that point you can move them to the oven at 250 to finish.
That looks pretty freaking amazing. I should have been American. I love pulled pork. Just like I love apple pie! 😋
Where you live?
@ebutuoyebutouy not far. Canada
Looks Yummy! A lot of folks cut AWAY from their fingers.
my mouth was watering up a storm watching this! well done!!
Eric , you do the things I love. Fixing things and cooking with fire.
Good Lord, how many folks are coming to this event? I must have missed my invite! Loved the look on Trinity's face when you asked her how it tasted. Always good to see Mrs O, just love her accent! have a great feast and enjoy your company!!!
Looks fantastic! One of these times, try smoking a few different cuts (pork shoulder, pork belly, loin, etc) and then shred them together... You won't go back. Closest you'll get to smoking the whole hog without smoking the whole hog.
When you pulled the pork apart, my mouth literally watered like crazy. Looking so juicy and delicious! Thanks for taking us along for the ride.
Mr O Make up 6 tight radius (REBAR) horseshoes to fill the hanger holes. It worked out well for me. Great looking cook. Brisket and Texas style sausage Jalapenos and cheese for me tonight.
Mr O! Top mechanic and chief, have a day off.
That looked absolutely lovely, good job. 👍
Now I’m hungry. Looks great, I’m sure they are awesome
I do love gas stations in Texas that have *really* good BBQ out back. You could be doing similar for New York. 😋
Hate to break the news, but if he tried that in New York State, he'd have 3 local and 5 state agencies serving him summons, fines, and indictments.
@@OldTimer101_1 Y'all can spot the enforcement officers with BBQ stains on their shirts...
For what? You not allowed to smoke meat there? Hahaha! I'm sure people smoke meat there. Good grief
These cooking videos are great
Man those look good. It’s 10:30 pm at my place in Northern California and my mouth is watering looking at those. Almost makes me want to move across country and be your neighbor.
Nor Cal here as well. My smoker rusted out and I am trying to find a replacement. Everything is plastic buckets now. :(
Wow, that looks amazing! Haven't seen Trinity in a while - she's quite the young lady now, you and Mrs. O must be very proud!
Oh hell yeah. I missed these videos.
The man can fix cars like it nobody's business. And then he steps in the kitchen and wow what a guy 👍👍
That looks absolutely delicious!!!!
It is!
Put the still tough one on the bottom and it will cook a little more while cooling off.That sure beats dealing with grinding brakes apart.Try some injected apple juice and cider too.
Cookin them butts! Great stuff they are 🙂 i'm cheap but with BBQ I have always gone with the heavy duty R wrap, works great for hats also 🤣
Free hat in every box!
Been doing smoked meats for 20yrs m y opinion for the .175 cent it's worth if you and your family and friends enjoy it it's done right.
Btw it looks delicious enjoy Mr. O.
I use a large pizza pan from wally world on the lower rack and you can place a pan on it to catch the drippings. Then I sit back and binge
watch SMA Videos.
They look wonderful. My wife likes me to use apple wood when i smoke pork butt, ribs and shicken. Tastes pretty dang good. I'm going to try your recipe and wee how she likes it. You da man Eric O. Love the videos. Thanks.
Looks great 👍
Retirement plan...
Mr. & Mrs. O's catering service.
Kermit is going to have a heart attach. He loves Miss Piggy!
Mmmm looks great!! As a man should do!!! Great job Dad!! Been meaning to get one of them because I conquered every other way of cooking!!!
Great to see more video on this channel Mr 'O'....many thanks
Thanks for the video Eric.
Making me hungry just watching this!
Thanks for the video Eric. I've got a pork butt in the fridge and a Pit Barrel in the garage. I'm following your lead and doing it today.
That's awesome! 👍
@TheRealEricO Got it cooked up and it was awesome as usual.
Thank you for sharing and your family is always a treat.
Made me hungry. I can think how good it smells.
Man.... sweet deal ! .. Trinity is looking more and more like Mom. thanks EO
You must be cooking for the whole neighborhood. Looks good.
The real Avoca NY Smoker...NICE!
I was waiting for the taste test. Looks so good
Love these vids. Thanks for the BBQ tips.
Love the pit barrel.
The neighbors are drooling from the smell, yeah baby, nicely done 👍😁
I enjoy smoking pork loins. My next door neighbor used to manage a local bbq restaurant so I got spoiled. He brought home their big smoker trailer once. That was a beautiful day.
I swear I could smell that right through the stinking television. Yum.
Reminds me I need to buy my Christmas brisket! Thanks for making me hungry, Eric!! 😂
2:45 "in the opposite direction" would mean that you are scoring the meat IN THE SAME DIRECTION! lol! just joking! Pork butt is simply the best tasting meat ever. And hard to cook wrong! God bless, Eric!!!!!!!!!!!!!!!!!!!
This is perfect timing. I have to cook 4 pork butts in my classic (original size) pit barrel cooker this week. Sometimes I wish I had the larger one like yours.
The larger one is nice to have but you can definitely still crank out some good food in the classic.
You’ll fit in real well here in Tennessee. We don’t do much pulled pork here. We slice, chop, white meat, and ruff. No scoring. Dry or wet. I prefer mine chopped, wet, and ruff.
When the bone pulls out clean, you know it is done well!
Your friends and family are Soooo lucky!
looks amazing!
Yay! Another Pit Barrel Vid. and pork butt! only thing I haven't yet done on my Pit B.
Woo a new pork butt video!
When I do pork butt I season with a combination of Malcolm's BBQ Rub and AP Seasoning. Always get good feedback!
I've convinced myself that I can smell it.
Not just a super mechanic but also a super chef.
I love my pit barrel pbx! That’s awesome cooking 4 pork butts at a time! I definitely need to try cooking that many
Im gonna have to try that method of wrapping half way. Always learning something watching an Eric O vid.
This beats seeing breaks being replace all the time! For a taste of meat that won't taste so harsh, try Cherry Wood! YUM!! 👍
---
Charcoal is OK, (there's better coals out their), but DON'T use lighter fluid! It ruins the taste of meat, (or whatever your coking)!. A mixer turns it into mush!
I'm not a big pork eater that does look good, eat till food coma 😋 You must have made the neighborhood hungry.
Thanks Eric, now I have to make some more pulled pork 😂!
Great video and some nice tips for cooking multiple butts at a time.
Man that's gotta be good! At 43 I'm a lifelong bachelor no kids no wife and I hunt I can't cook anything Lol I don't even need my kitchen. I'm jealous nice job
and dont forget to torque them to factory spec.
Eric thanks for just being a good person.
Smoked pork shoulder is the best. It's cheap, it's fool proof, and it impresses everyone.
Great mechanic, great cook
A couple of tips, the higher temperature you cook at, usually the higher the temperature they finish off at, normally you pull at 206 or so, I have had them go to 209 to 210 because I was cooking at 300. Another tip, if you get time crunched and need them to finish slightly faster, wrap them in cellophane(saran wrap) before you wrap them in the aluminum foil, they will finish faster. Or you can can put them in foil pan in the oven.
Looks GREAT 👍
Thanks 👍
I personally found that if you sear the pork butts before smoking them without cutting off an excessive amount of fat will definitely help keep the grease fire-ups and you can then leave more fat on them and cook as is. I love the way they come up as well with sear method first because it holds in the flavor more as well!
Hello guys from Australia🙃
The pork butts look fantastic and yes I use Sweet Baby Ray's here too! I buy it from Costco's here and it's the genuine made in USA.
Looks awesome!!
Grab the “bowne” reminds me of the Field to Table deer processing video I used to watch when I was a kid. Larry from LEM.
Awesome Eric OK tomorrow I’m going to get the meat fire up. Damn. Kingsford and we’re gonna be eating Saturday baby
Great video man looks delicious
jezzz would need a mortgage to buy meat that size here in Scotland UK lol and the weather wouldnt lets us :( but hope you all enjoyed and love watching Eric O - After Hours :)
CUT TOWARDS YOUR BUDDY!!
That trim will be great in deer burger!