🔥 Perfect Boston Butt Big Green Egg - Pork Butt - Pork Shoulder - Kamado Joe - Grill
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- čas přidán 26. 06. 2024
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Click the times to skip to different parts of the video:
Intro - 0:00
Setting Up The Egg - 0:25
Prepping the Meat - 8:25
Smoking The Meat - 10:48
Meat Probes - 11:10
FTC - 17:25
Meater Graph of Cook - 18:05
Shredding the Meat - 18:15
The Finished Product - 18:15
A Boston Butt or Pork Shoulder is a great piece of meat to cook for a large group of people. Its affordable, delicious, and easy to cook. Unlike a brisket, a boston butt is very fatty and can handle a wide range of temperatures. There are main camps in the smoking world. The traditional low and slow using temperatures between 200 and 275 and the Turbo which means cooking at or above 350. I decided to blend the two and it turned out perfectly. This butt was cooked at 250 until 171 then I bumped the temperature to to 350-375 until it was done.
The Kick Ash Basket and Kick Ash Can in this video were provided by Kick Ash Basket. Both tools are a game changer. Be sure to check them out: www.kickashbasket.
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Perfect Boston Butt Big Green Egg - Pork Butt - Pork Shoulder - Kamado Joe - Grill - Jak na to + styl
I watch this video every time before I smoke a Boston Butt on my BGE. If you follow this step by step you can't go wrong. Turns out great every time! I've cooked 4 or 5 8-10 lb butts now and each one has been awesome. Thanks!
I’m glad you like the video. You should check out my new channel, GrillThisSmokeThat. It’s fully dedicated to outdoor cooking. czcams.com/users/GrillThisSmokeThat
Very educational. Ty!!!
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WOW quick response thanks I will try it, have a good evening.
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Wow, perfectly done video with just the right info. Thanks for all the effort that went into this.
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Very nice! Love the details
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Nicely done! Very good step by step instructions.
Thank you! I hope your butt is juicy and flavorful too!
Thanks for the excellent video - I learned a lot.
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I appreciate the detail. Thanks👍
My pleasure! Let me know if you have questions!
Great job,thanks!
You’re welcome! You should check out my new cooking channel GrillThisSmokeThat!
Great video man! Very detailed. I'll be trying this soon. Thank you.
Thanks. I’d love to hear about your results.
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Love your channel TightWad, your Shoulder looked mighty tasty!
Thanks dude. My first perfect pork shoulder due to your instructions. Gonna get 😯 from the family! Merry Christmas.
Yes! That’s great to hear!
Dude you're a mad scientist I love it! Can't wait to try this out.
Haha! Thanks. It’s a good method so you should be happy with the results!
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Outstanding vid. I've been cooking on my BGE for about three years and I learned much about getting the max potential out of it by watching videos like yours. Thanks, and be well!
Eric Anderson That’s great! I’m glad you found it helpful. I’ve learned almost everything I know from other people or trial and error. Be sure to subscribe. I have several BGE related videos.
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Great video. Saw how you brushed down the soot and thought "man must be nice to love in a place that's not 80-100% humidity all year long"
Haha. I’m in Georgia so we definitely have high humidity but it’s not like the coastal area.
Cmon eric
great vid brother! excited to try it!
CountrySongTeacher Thank you! It’s definitely my favorite method!
You probably dont give a shit but does anybody know a tool to log back into an instagram account..?
I was dumb forgot the login password. I appreciate any assistance you can offer me!
@Grayson Ruben Thanks for your reply. I got to the site thru google and im in the hacking process atm.
Looks like it's gonna take a while so I will get back to you later when my account password hopefully is recovered.
Nicely done brother ! I use a different kettle and in the end the same results. A couple of good points made and I'll definitely try the towel wrap and cooler. Thanks 👍
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Very informative and well done video…
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Thanks man. Just inherited a BGE and have family coming over to our new house for Easter. This helped. I subscribed.
A Boston butt is a perfect first long cook! It’s hard to mess it up. They are going to love it!
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Helpful video! been smoking meat awhile but always learning how other people do it.
Thanks! I actually have a whole channel for cooking now. You should check it out. youtube.com/@grillthissmokethat?si=1pOhmGnKC40uOf-M
great film good work im trying this today ! thank you .
Thank you! I hope yours turns out amazing!
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Awesome vid!!
Thanks! I hope yours turns out great too!
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Great cook
Thank you! My butts are definitely a crowd pleaser!
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Great video. Picked up some valuable info on dialing in the BGE temp. Thank you.
My pleasure!
This was scientifically presented! Wow!!!
I’m glad it you found it helpful! I actually just created a new channel named grillthissmokethat. I will be posting content there very soon.
@@TightWadDIY
I will make sure I head over there!!! Thanks for sharing.
6:00 brilliant. turn needle to 12 o'clock
Yes! I still use that trick almost every time I cook.
To extra science the flavour, coating the shoulder in vegetable oil allows the fats in the meat to actually absorb your rub. Coconut oil is superb. This will also facilitate smoke depth. All depends on if you want surface flavour or more internal penetration of the tasties. Great video on how to operate the grill. Your paper towel trick is the greatest thing the internets has brought to the world.
Added tip, avoid wrapping your probes in the tinfoil wrap around the meat. The moisture can get inside your probes and they will give faulty measurements.
Thanks for the tips!
Make your own video
Great video. Loved your fire starter.
henrent It’s hands down the cheapest and easiest way to light the egg. I have the expensive Looft lighter and it just sits in my deck box now. I’ve also used the propane and MAP torches. After ruining a few shirts from the sparks, I only use this method now.
@@TightWadDIY what type of oil do you soak the towel in?
@@Johnnytown I use vegetable oil but the cheapest cooking oil you have is what I suggest.
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Wow dude, I really enjoyed your video. You are a great tutor, and that looks real nice. Good on ya mate.
I really appreciate that. I’m a school teacher so I’ve had a lot of practice providing instruction.
@@TightWadDIY absolutely will do. Your students must be pleased to have you teaching them .
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Very thorough video! Thanks, I learned how to grill a pork shoulder and loved it!
I’m glad you found it helpful!
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I used this video and my butt turned out great. Thank you for the instructions
That’s great! It’s my go to method for sure!
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Got a analog smoker. Still learning but this video helped!
That’s great! The basic principles of smoking can be applied to any smoker. I hope you enjoy!
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lol....And It Was Delicious ....Hell Yeah !!!!
Ez Lefty It turned out so perfect! I’m a lefty too btw.
@@TightWadDIY Well my friend , I just finished doing my own Pork Shoulder today , same way u did ....and now gonna let it sit in cooler. They Look Identical ! Thank you very much ! Can't wait to enjoy .
Ez Lefty I’m sure it will be amazing! Make sure you let us know how it is.
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Great vid
Thank you! I hope yours turns out great.
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Love my Charbroil Gas Grille
Gas is super convenient.
Great video Tight Wad, we bought a Butt today, it’s been awhile since I’ve done one so I need to reboot!! Thanks
Hey! Long time no see! I’m glad you liked the video.
Hey! You’ve always been a great follower.
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Great, informative video. I’m getting ready to smoke my first butt this coming week. You’ve helped tremendously.
Scott Crye I’m glad you found it helpful. I’ve smoked close to 70-80 and the last 15 I’ve used this method. It’s by far my favorite.
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Very good video my man
Thanks. I’m considering starting a new channel for cooking videos only.
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Dude thank you for this video. I learned two things and have used them on a few cooks now. Circling back to give you props. Thanks for teaching me 1) to start the fire in the bottom and 2) to rotate the thermometer so target temp is vertical 🤯 two mind blowing hacks!
Yes! You are welcome. I love sharing things I’ve learned. People argue with me about starting the fire from the bottom but it works so much better!
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Thanks for the info I needed this
You are welcome. Egg on!
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Excellent video. I've had my Egg for 12 years, and yours is the best instruction I've had. I really like your tip to keep the thermometer pointing up. That is a 'duh' moment for me. Thank you.
Man you are awesome! Thanks for the kind comment! I’ve actually started a cooking channel now!
@@TightWadDIY I'll look for it.
@@richarddifonzo773 Here is the link! czcams.com/users/GrillThisSmokeThat
@@TightWadDIY got it and subscribed. Thank you
After the rub, this is where you and I part. I have had my Big Green Egg large for over 15 years. For several years I did ever rub imaginable including the Turbanado sugar and who know what else. Today, I coat with mustard, salt, dusting of garlic powder and lots of black pepper. I just want to taste the meat. But, after I pull all the meat, I will use a mustard base sauce on the meat that is eaten with a fork and Sweet Baby Ray spicy sauce with a pickle on a sandwich. JS. Chef Jerry One more thing, here in South Carolina, you will find most everyone uses hickory wood for Boston Butt or ham. Just the way it is.
Sounds good. I do like mustard sauces as well. I really like all types of BBQ sauce.
Great vid. I would recommend wrapping in butcher paper versus foil next time, Helps maintain a better bark. I have a port butt on my egg as we speak.
Yes sir! I’ve wrapped brisket in butcher paper. I actually like to use the juice that is in the foil so I prefer foil for pork butts.
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Killer vid! I'm about to fire up my egg too.
Thanks! Do you use some of the same methods?
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This was the first time I heard of, “Turbo Butt”. I’m always curious to see if I’m either missing something or see something new. Of the dozens of pork butt videos I’ve seen from pros and backyard foodies, your technique covers well over 90%.
I appreciate that. I’d love to know some of the tips or tricks I missed. I’m always looking to improve.
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I cooked a butt following your steps. While i didnt have the same rub as you it was the best butt i have cooked on the komato i have ever done. Thank you for posting this. I cant wait to try it again with the same rubb
That’s awesome! I’m glad you enjoyed this method as much as we do!
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Thanks for the heads up. I have already subscribed
@@Otterpoop Thank you!
I learned a lot. I didn’t realize that your grill needs to be hooked up to the Internet.
Haha. It doesn’t need to but it’s nice to have peace of mind if you aren’t close by!
Great video. Always wondered if adding juice to the pan really accomplished anything.
I really don’t think it does anything at all.
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Thanks for the vid....Where do you get your large pieces of charcoal....I can only find brands
that have tiny pieces.
Bill W It’s called FOGO and it’s hands down the best lump charcoal. You can order it direct from there website and they offer free shipping. Click this link and you will get 10% off of your first order. Get the brown bag named Super Premium. i.refs.cc/318NHiFL?u=1539650549807
I did a pork butt on the 4th too. Came out amazing. I usually cook a 8-9 lb butt higher in dome using my eggstender. Cooked 8 5 hours and it was mh best one yet. Im gonna try your method of lighting from the bottom this weekend. Thanks!!! Btw...im first haha
Anthony Riggio Thanks for the comment. I’m always happy to learn new things. Are you cooking it higher in the dome with direct heat or indirect? If indirect, what is the benefit of going higher in the dome. #alwayslearning
@@TightWadDIY so i went higher in dome to see how the cook went by using only the egg thermometer. Seems to have cooked it perfectly when pegged at 250 - 275. I took it off when internal was 197 and then put it in cooler after wrapping. This cook as indirect. The best part was the space it gave me between the conveggtor and the water bath. I had to play with the setup to get it right but in the end it worked very well. Will do it again next time i make a butt.
Anthony Riggio Thanks for sharing your ideas.
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The hold in the cooler is the most important part.
It sure is! I try to give it at least an hour but prefer two hours.
@@TightWadDIY I do two in the cooler, then open it up and sit it on the counter for another 30-60 min.
I like the turbo butt method on the back end. I need to try that.
@@AB-nv7bz Let me know how it turns out!
Do you have plans for your BGE table? Would really like and loved this video.
I don’t. I looked at a few others for ideas then made it up as I went. Writing plans isn’t my forte.
Hey buddy. Love your videos. I have 2 questions for you. It appears you don’t use the BGE grate with a kick ash basket is that correct? Where did you get the kick ash can. What a cool little device!!! Thanks again for your videos they are great! Best, Brett
Sorry Brett. I don’t know why CZcams doesn’t notify me about all comments. I somehow missed yours though. You don’t need the grate at the bottom of the fire bowl when using the kick ash basket. I highly recommend removing it. The Kick Ash Can is available on the Kick Ask Basket website. I love it!
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Thanks for the great video! I didn't catch how long this style/method usually takes you for the cook time?
It’s usually little under an hour per pound but each piece of meat is different.
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Great video..very helpful for a newbie pork smoker like me! Quick question: do you start fat side down or up or does it matter? Thanks so much. Dave in Georgia
Hey Dave! I have done both fat cap up and fat cap down and don’t think there is much difference. Lately I’ve been trimming most of the fat cap off and then scoring the meat and cooking that side up.
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Just found you channel and I love it! I’m a big BGE fan! Can you send the king for your grate grabber? I haven’t found your style and didn’t see a grilling section in your Amazon store
Thank you! I’m planning to start a dedicated cooking channel soon. I can’t find the Grid Lifter on Amazon so here is a link to it on the BGE site. biggreenegg.com/product/grid-lifter/
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Very informative video. One question. What is the ball of foil for? Thank you
It lifts the pan off the conveggtor so it doesn’t boil as quickly. I’m not sure if it does anything but it can’t hurt!
Thank you for the great video with straight forward tips on how to get the most out of the BGE low and slow cooking.
I am planning to do a 17 pound Boston Butt for the family this weekend. I’ll be using a MEATER block (4 probes) on an XL BGE.
Any advice on cooking a larger piece of meat? Is there a way to tell that the meat is drying out when cooking?
Thank you.
You cook it the same way regardless of size. If you got a pack from Sam’s Club it’s likely two butts, not one. 17lbs would be huge for a single.
@@TightWadDIY Thank you sir! Following your advice, the 17lb Boston Butt turned out just great! Thank you for another great video. I'm actually in Australia (Brisbane) and we don't have as big a range as you have in the US to buy smoking meats. With great videos like this, smoking meat is certainly becoming more popular here in Australia.
@@aussiebloke01 I’m glad to hear it turned out great! How long did it take you to cook it?
It took around 30 hours including rest time. I was using the Meater probes to monitor during cooking (thanks to your advice on using the Meater probes!). I let it rest in an esky (cooler) for around 5 hours before serving (24 hours + 5 hours). During the 24 hours of cooking, I topped up the Egg (XL) with charcoal which added a bit of time to the cook.
Curious if you ever brine and why you didn't on this one? Thanks. Great video!
You are welcome. I appreciate the kind comment. I’ve never brined a Boston Butt. I don’t think it’s necessary but I also don’t think it would hurt. I might be great. I typically only brine poultry and some fish.
I thought I was the only one using the oil soaked paper towel lighting method. Oh well, great minds think alike. Thank you for the great video,am a new subscriber.
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I don’t have a reply I have a question. What type of oil do you use to soak the paper towel in? Yes I’m brand new. I got lucky with my first one and it came out perfect but it’s the lighting I have a problem with. Thanks
@@cjsPapaw Any type of cooking oil will work. I use vegetable because it’s usually the cheapest.
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Awesome video! Question, why the foil under the drip pan?
It keeps the pan from sitting directly on the plate setter and boiling out the water faster.
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I checked out the BGE as a possible purchase but frankly, it's far more work than I want to do when BBQ-ing. I have been using a Traeger for 4 or 5 years or so and it's so simple to use that anything else doesn't compare with it. It's basically a "set it and forget it" grill/smoker. No charlcoal to deal with nor having to adjust anything to maintain temperature. I've done 15 lb turleys in my Traeger with perfect results. On the other hand, my son in Atlanta swears by his BGE, which is why I decided to check the thing out. So, to each their own, I suppose.
If you love your Traeger then keep on rocking. I have a pellet smoker now right beside my Big Green Egg. The pellet smoker is incredibly easy and the rectangular surface area is a plus for most cooks. However, nothing compares to the flavors from the Big Green Egg or a quality offset smoker. I’ve done multiple side by side comparisons and the BGE wins flavor every time. Ease of use goes to the pellet smoker no doubt.
Also, your comment is a perfect example of how to discuss why you prefer one smoker/grill over another. I appreciate it.
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@@TightWadDIY LOL. That's what I had in mind: TWO of them!. (Like I need to tie up a thousand bucks in grilling equipment!) Since I live in the Northwest I normally only BBQ/Grll for 4-5 months out of the year anyway.
Thanks for the recipe page.
I HAD a Traeger. I had absolutely nothing but problems with it. Not a cleaning or maintenance issue I hated it! So I went to the Big Green Egg and I will never go back. I love the BGE! My son has a 3 month old Pittboss and he really likes it so far.
It's the thumbnail for me
It was so dang good!
The dripping, smoking fat is actually a good thing.
To each his own.
Beautiful work. What time is dinner? BTW the cotton liners work great with the nitrite gloves.
Come on over! I have a brisket I need to cook!
Is that a Smokeware vented chimney cap on your egg? How do you like it?
@@stephenatkins443 It is. I love it. The newer model is even nicer. I love that it shields the rain unlike the daisy wheel. It also doesn’t rotate more open or closed when I lift the lid.
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I like they way you explain EVERY step from clean out to eating. Thank you and I will use the paper towel oil starter trick. But I have one question, doesn't water boil at around 212F but your temp was 250. ??
Thank you. My goal is to make videos a beginner can understand while providing at least one tip a seasoned veteran can use. I assume you are asking why the water in the water pan wouldn’t boil out. It does occasionally boil a little but not a rolling boil like a pot on the stove. I typically make it through a cook without having to add additional water. I do keep an eye on it though. The dome temp your therm is reading isn’t the same temp as the grate temp either. That is fine as long as you learn to use one or the other and stick with it.
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About how long was it wrapped in foil when you smoked it? I’ve been told it can take 14 hours for an unwrapped shoulder to smoke.
I wrap it in foil based on internal temperature and bark appearance. I don't base it on time. Using this method, it cooks in less than 1 hour per pound.
What oil do you soak the paper towel in?
The cheapest cooking oil you have. I use vegetable oil.
Do the probes come with their own displays?
The Meater connects to your phone wirelessly. It’s currently my favorite probe. Here is a link to their site: glnk.io/jl9ny/grillthissmokethat
Gotta ask what was the purpose in the ball of foil under the water pan ?? Thanks
It elevates the pan just a little adding an air gap so it doesn’t boil as easily.
Thanks for no injections, spritzes, re-rubbing, glazing, blah, blah. Good pork is good on its own. Good job!
Agreed. I do more work when cooking ribs but butts don’t need it.
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Where did you find drip pans that big?
It’s a roasting pan. They are usually at Walmart or other grocery stores.
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What kind of oil are you using when you do the oil soaked paper towel? Thanks!
Brett and Elizabeth Strauch The cheapest I have. Usually vegetable oil.
@@TightWadDIY Awesome - thanks! 1other question - how long did you leave the pork butt wrapped in FT mode while resting in a cooler? My intent is to preserve this pork butt in a food saver bag so I can take it with us for dinner on our vacation.
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The smoke color change . Is that caused because of the apple wood you’ve added ?
As far as I understand it, the thicker white smoke is the fuel off-gassing any moisture remaining in it. So for wood it would be the sap or water equivalent to the moisture content of whatever piece you're using. Think like when you first start a fire in your woodstove and all that white smoke which creates creosote in your flue, that is the white smoke at the beginning of your burn with coal or wood. Once its down to pure carbon, at the very tale end of the burn, you won't even see that blue smoke, just clean heat which is nice since after you wrap your cut of meat, it doesnt really need anymore smoke anyway.
What was estimated time before your wrapped with foil... then amount of time with foil on? Thanks
Looking back at my Meater history, it looks like 5.5 before and 2hrs after.
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Great great video. How long do you think your egg would last at the 225-250 temp without adjusting vents? I just did a test run in mine and started at 2pm checked it at 530 am and it was well below 200
Some larger chunks were still in there left around the edges
I’ve maintained temps for 12 hours. I’ve never needed it longer than that though so I don’t know the max.
How would you go about keeping it going longer if need be? I’m new to the egg. Would you just need to open up both intake and outtake?
@@calex2489 As long as you still have lump, it shouldn’t drop, you may need to lift the grate and stir it a little to get it going again. If you try to adjust the grates you will just be fighting the temp.
@@calex2489 what are you smoking for more than 12 hours?
When i opened up my egg to look at how much charcoal was left and a lot was left. Some pretty big pieces all on the outside. Curious if i should’ve put smaller pieces on outside and larger in middle
1. try wrapping after the butt gets through the stall
2. Try not to bump up the temp after wrapping, keep it at 250 all the way through, that but needs time to melt down that fat inside and bumping up the temp doesn’t necessarily make that process faster
I’ve done almost every method there is. I’ve settled on this one as my favorite.
4 years old but I just had a bad flare up on my traeger from a long brisket cook with no drip pan the fat dripped down onto the fire and it was a bad time.
Dang. That’s terrible. Hope everyone was okay.
What’s up Wad? How long did you let it sit on the egg after you wrapped it in tinfoil? I know you said a trip to the store but that could mean anything and I’m not working with a wireless thermometer 👊🏼
I let it sit until it hits 203. You have to cook to temp on most smokes. Every piece of meat cooks differently so it could be 2 hours or could be 6.
What was the total cook time using turbo method?
Full turbo is under a minute per pound. The hybrid I use is about an hour per pound and 225-250 is about 1.5/lb
I have watched tons of BBQ/Smoking videos and never seen anyone turn the thermometer so the target temperature is upright. I have thought about this as it is a great idea but isn't the thermometer tightened in the lid with a nut on the backside? The one on my Kamado Joe is.
The BGE thermometer just has a tension clip holding it in place. There is a nut but that is only for adjusting the temp reading.
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What is the ball of foil in the middle for?
Antonio It holds the drip pan off of the plate setter (conveggtor) a little bit so it doesn’t boil out so quickly.
TightWadDIY Tnnxx
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can we use this for pork belly?
You can use a similar method but I would adjust the times for sure.
@@TightWadDIY same 203 though?
How long was that cook? 8 hours?
I think it was between 7 and 8
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Looks good and you know what you’re doing but 3 thermometers for a pork butt is an overkill. Also, straight to FTC is a no-no. That temp will rise another 10 degrees at least. Let it rest for 20 before FTC. You wanna hold the temp not keep cooking it.
Thanks. The Meater is really the only therm I use when smoking. The others were just a backup and for show. I’ve left the Meater in during FTC. It’s only raise a couple of degrees. I see the point though. I use the amount of time it’s going to sit to determine how long it’s out before going in the cooler. Sometimes it doesn’t go into the cooler at all.
what size egg is that sir?
It’s a Large. Great size for a family of 4. I recommend a bigger one for any larger family.
I cooked an 8 lb butt using this technique. After 8 hours, the meat around the bone wasn't fall apart tender like the meat further away from the bone. Does that mean I didn't cook it long enough? Or hot enough for the last 2-3 hours?
Did you measure the internal temp? You really can’t cook based on time alone when smoking meats. You always have to cook based on internal temp.
I’m currently doing an 8 pound butt and I am almost 7 hours in, mostly around 250°. I’m stuck at 156°. May be in the “stall” period. Wondering if I should wrap it in foil and or kick up the temperature
If you like the color of the bark, go ahead and wrap it. It will still darken a bit so factor that in. You can definitely bump up the temp to speed up the cook. You want it to finish cooking an hour or two before you eat.
TightWadDIY Thanks for quick response. Bark looked good so I wrapped it and egg temp now at 325. Meat finally up to 162 🙌🏼
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What was the total cook time
It comes out to be about an hour per pound.
Is a Medium egg large enough to do pork butts?
Yes. You can fit a butt but a packer brisket probably won’t fit. I suggest a large though. I don’t know anyone who has been happy with a Medium. The MiniMax may be a better option if you don’t want the large.
@@TightWadDIY thank you!
Why do t the mitral gloves to break down with the heat?
I haven’t experienced them breaking down but they don’t do a good job protecting your skin from the heat. That’s why I wear glove liners.
What size Egg is this?
It’s a large.
Looks like the same one I have, the XL. I love mine. It's perfect for my cooking and the number of people I feed.
Good video but you don't say how long it cooked for total.
This method takes about an hour per pound.
you happen to know if you get affiliate money if i use the link you provide to add an item to my wishlist on amazon? Gonna let my wife buy me the meater for my birthday on 7/1 and maybe a kick ash basket. Would really like you to get the kickback. the baskets are on amazon now, maybe give a link to them as well
I really appreciate the thoughtfulness. I probably won’t get the affiliate money but if you give the video a thumbs up and subscribe, you’ve done enough. I haven’t provided the Amazon link because I think KAB makes more from direct purchases but I will ask Chad.
@@TightWadDIY It's also $10 more on amazon, probably to offset the listing fees. Maybe not a great idea to link as it might make you look bad
@@richardcagle5475 it’s been a few months. Did you get the Kick Ash Basket and Meater? How did you like them?
@@TightWadDIY I didn’t get the meater, I’m worried it’ll have issues in my BGE with transmission. Did get the basket. Thing is awesome. Takes a bit of adjustment, wasn’t used to all the air flow. Worth every penny.
@@TightWadDIY I did get a thermapen and it’s another one that’s really worth the money. Not continuous readout, but it’s really great to have
Use the glass not aluminum
Glass foil?
Why not mention total cook time? These are long slow cooks. Essential to know how long this took.
Every one is different depending on the piece of meat. I usually finish an 8lber in 8hrs with this method.
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Pleas Sir, can I have 1 or 2 more commercials?
Don’t be cheap and then complain. Just ante up and get CZcams Premium and the commercials go away. The content creator has zero control over commercials if you’re getting YT for free
Andrew is correct. If the video is over 8 minutes long, CZcams adds commercials in the middle. I could disable that but it’s a valuable source of revenue for my channel.
The mustard doesn't work I found salt only is all u need everything else is wasted money flavor is in the fat tjats rendering 👍😁
The mustard is simply a binder for the rub and it works very well but isn’t the only option. While you may only need salt, we love the flavor of certain rubs on a pork butt.
Why title it as Kamado Joe when it's a Big Green Egg?
Kamodo is this style of grill. Kamodo Joe is a brand similar to Big Green Egg 🥚 but they are both kamodo style grills. This cook applies to any grill of this style.
@@TightWadDIY Similar but not identical in features.
It would have been more accurate to just label the video as what it is instead of what it isn't to get more clicks ¯\_(ツ)_/¯
@@ionceateapinecone We will have to disagree. Nothing in this video needs to be done differently for a Kamodo Joe except how much you need to close the vents. They cook the exact same way.
@@TightWadDIY All I'm saying is that if I'm looking for a "how to" video on how to smoke a pork shoulder on the Kamado Joe, I want to know stuff like "how high I set my Divide and Conquer rack?", and "should I use the slow roller?", questions this video doesn't answer because the Green Egg lacks those features.
Might be the same principal, but the feature sets are different.
@@ionceateapinecone Would you agree you could watch this video and still effectively cook a Boston Butt on your Kamodo Joe with no additional information?
😂 you spend so much equipment. Instruments time. & seasonings just for a peace of meat
And who put mustard on meat
For a piece of meat or for lots of pieces of meat? Yes, who doesn’t put mustard on meat? What do you use mustard for?