Gonna try this for the first time tomorrow. Neighbor passed away and his widow gifted me his Smoky Mountain. He was a good dude and I'll be cracking a cold one in his honor. Derek, you were a great dude and gone far too early. Love ya, buddy!
Cooked this yesterday as my first smoke. Was so happy with the result. The Carolina sauce was a total hit, and will be making that sauce again for sure.
This is my first pork butt cook. I've cooked a few things on my Smokey Mountain but was always unsure of how much to adjust vents and which ones. This was a perfect explanation and three hours in it's going great!
Wow. Just amazing. Thank you for the video. I just got my Smokey Mountain two days ago and yesterday I made some ribs. Came out great. I’ll try this one tomorrow.
Great video, your a natural narrator!!!!! Not had my WSM for long so need all the help I can get. Going to try your method and not wrap when it hits about 165F as I struggle to get a good crust. Your result looked amazing and is exactly what I want to achive. Many thanks and I will definitely check out your other Videos.
I just found your video, and I have to say, I sooooo appreciate your calm tone, easy to follow video and superior clarity of the video! I learned so much from you and I am a seasoned smoker and grill master (according to my family). I am actually smoking your version of the pork butt right now, been up at 3:00 am to do this, lol. I can't thank you enough for this video, I just subscribed to your channel to find more, keep up the EXCELLENT work!!!!!!! Wish you were my neighbor! Thank you for what you do.
You are an artist! That was so damn beautiful I nearly cried. I'm doing a 5kg Pork Collar (Boston?) Butt today and now I'm pumped after watching that. Awesome info video, and love that Carolina sauce recipe... definitely giving that and crack too. Cheers!
Im making this on next saturday!! My sis birthday and we have it at my house. Her kids loves pulled pork but i might have to make two kind of BBQ sauces :-)
This was perfect… it took 11-hours for a 9# chunk of pork. I had to use the Texas Crutch when it stalled @ 161-degrees… the Carolina sauce was good, too. Thx!
Wow! Just got back to smoking after 20 years using a WSM. I am inspired to do pork butt next. So far did Turkey, duck, brisket and a number of things, the WSM is awesome as is your video. All the best.
Hey there! Thank you for the excellent and very clear video! I will be trying this method this weekend. Do you have any advice on storing and reheating the pulled pork to eat a few days later? I will certainly be sampling some right off the grille, but plan to eat the majority of it with a group while camping. I plan to reheat in a cast-iron dutch oven over the campfire. Thank you!
Nice work! I’ve gotta try making that Carolina gold bbq sauce. The Hawg lifter from Academy sports works great for pork butt or brisket. It’s basically a giant spatula.
Great vid!!!...btw, just for a moment, at last part of video, I thought that I was seeing Zakk Wilde eating a mountruos pulled pork sandwich...🤣🤣🤣... PS: I grabbed your whole recipe and now I am the bbq king among my friends...lol
Always been a big fan of your videos. But since I see that you spank the meat you re my forever hero. I always do that with big pieces of meat: good old slap. All my buddies always participate as well.
Ayyyy an American who can pronounce Worcestershire correctly! Also this looks awesome. Question about the water pan - I have an offset smoker, and I have pretty much just put some foil in as a deflector, never used a water pan. Presumably that's gonna add a lot of water vapour to the environment where your food is smoking. For what kinds and cuts of meat is that preferable over having the smoke dry?
This might be the best CZcams video I’ve ever seen haha. So excited for the work week to be over for this. Any differences in using brisquettes opposed to lump? And also butcher paper vs foil? Am I doing something wrong? I’ve never rested anything that long
Glad you enjoyed! We always use lump, it has less fillers so I dig that. Briquettes are fine if that is what you have, just never use lighter fluid, don't want that taste on the meat. Butcher paper lets the meat breathe a little bit more, if you have it around I prefer butcher paper for resting. Foil is a fine method too - some competition bbqers even wrap in plastic wrap, then foil to really retain every juice. All in outer bark preference.
I have a WSM 18 inch. I wish I had opted for the 22 inch. Although the 18 isn’t bad, I could have used the extra room for briskets and such. Guess I’ll need to buy another drum style smoker 😂
I couldn’t get my Weber Smokey Mountain smoker up to temp. It barely made it past 200*. I opened the bottom vents, added coals, about 210* was the best I could do. I finally got the internal temperature of the pork butt I was smoking up to 167* when I finally took this 2.9 lb pork butt off the grill after about 5 hours. However, it was a late February springlike day, today, ambient temperature was about 60*. So, my question is, how much does the ambient temperature affect how hot the smoker can get?
I tried the receipt. Sauce was amazing. Since I had to serve my guest i pulled out of the grill the piece with an internal of 170. Outside was an amazing pulled pork bit the inside was like overcooked porc. Is it because the internal hadn't reached 201f to be pulled porc? Thanks in advance
How did you manage to get to 201F without wrapping your butt? I was smoking at 230F and I couldn’t reach 201 internal for over 14 hours without wrapping.
How big was your pork butt? It will get there eventually with time, have you calibrated your thermometer recently? You can use boiling water to see if it reads 212F.
@@BBQGuys it was on the bigger side close to 10lbs. Turned out really tasty but just took forever to get there. I spritzed it a couple times but I saw somewhere that spritzing can add moisture to the butt and makes the stall take longer.
This video deserves an Oscar.
Love letting the hair down with the triumphant music for the taste test at the end…
Like a Viking warrior tasting victory!!!!
Gonna try this for the first time tomorrow. Neighbor passed away and his widow gifted me his Smoky Mountain. He was a good dude and I'll be cracking a cold one in his honor. Derek, you were a great dude and gone far too early. Love ya, buddy!
Update?
the wsm is so easy to use. gotta love em
Cooked this yesterday as my first smoke. Was so happy with the result. The Carolina sauce was a total hit, and will be making that sauce again for sure.
Thank you BBQ Jesus. You have shown us the way and the smoke. Amen.
Thanks for watching!
Halleluja
Amen.
Excellent video. Straight to the point, descriptive step by step instructions. Thank you.
Man oh man....a nice cold Miller Lite to rinse that down paired with my favorite cigar after its said and done and I'm in heaven...!
Give it a shot and let us know how it comes out. Cheers and thanks for watching!
@@00berserker Of course.. thanks for sharing 🍻
We like the way you think!
This is my first pork butt cook. I've cooked a few things on my Smokey Mountain but was always unsure of how much to adjust vents and which ones. This was a perfect explanation and three hours in it's going great!
Wow. Just amazing. Thank you for the video. I just got my Smokey Mountain two days ago and yesterday I made some ribs. Came out great. I’ll try this one tomorrow.
The last 30 sec of the video - priceless! 👍
😁
Great video, your a natural narrator!!!!!
Not had my WSM for long so need all the help I can get. Going to try your method and not wrap when it hits about 165F as I struggle to get a good crust. Your result looked amazing and is exactly what I want to achive. Many thanks and I will definitely check out your other Videos.
Great video and love the Carolina gold bbq sauce recipe. It’s great. Thanks!
Our pleasure!
Super helpful for us nubes. Thank you!
I just found your video, and I have to say, I sooooo appreciate your calm tone, easy to follow video and superior clarity of the video! I learned so much from you and I am a seasoned smoker and grill master (according to my family). I am actually smoking your version of the pork butt right now, been up at 3:00 am to do this, lol. I can't thank you enough for this video, I just subscribed to your channel to find more, keep up the EXCELLENT work!!!!!!! Wish you were my neighbor! Thank you for what you do.
Glad the video was helpful! That's exciting you have one smoking, how did it turn out? You know we would eat good if we were neighbors :)
You are an artist! That was so damn beautiful I nearly cried. I'm doing a 5kg Pork Collar (Boston?) Butt today and now I'm pumped after watching that. Awesome info video, and love that Carolina sauce recipe... definitely giving that and crack too. Cheers!
What an athlete, best pulled pork video I have seen so far, I am doing a 6kg Boston Butt this weekend, Carolina sauce here we come, thanks Randy
Good luck!
And so, Randy fed the masses with two pulled pork shoulders and five burger buns.
Gotta love it!
Im making this on next saturday!! My sis birthday and we have it at my house. Her kids loves pulled pork but i might have to make two kind of BBQ sauces :-)
Terrific video! I substitute a nice caramel-y bourbon for the beer in my spritz. So good. Thanks for the sauce recipe!
This was perfect… it took 11-hours for a 9# chunk of pork. I had to use the Texas Crutch when it stalled @ 161-degrees… the Carolina sauce was good, too. Thx!
Bro - great video....can't wait to try it this weekend and will use your step by step guide.
Hope you enjoy it!
Dude.....DUDE.....
this was perfect!!!!!!
Excellent video, thanks guys.
Glad you enjoyed it
One the best vids on the channel. Awesome 😎
Wow, thanks!
Great video keep it up guys!
great video! cheers from Australia
The fan on the hair in the final scene! Hilarious, yet epic at the same time! Great job!
We brought the fan to keep the flies off, not knowing it's true destiny.
This video was a work of art!
Why thank you!
Made this today. It was amazing! The sauce was a perfect topping. 8lb pork shoulder, smoked for 9 hours and rested for 30 min.
Wonderful to hear. Cheers to that!
That ending was amazing 😂🤣
LOL, glad you enjoyed it!
Man this is my kind of sandwich...you rocked it.
Yeah man!
Thanks for watching!
This video is incredible!
Nice dramatic video, bravo!!!
Wow! Just got back to smoking after 20 years using a WSM. I am inspired to do pork butt next. So far did Turkey, duck, brisket and a number of things, the WSM is awesome as is your video. All the best.
Have fun! Thanks for watching.
What a beaut! Loved it!
Thank you! Cheers!
Hey there! Thank you for the excellent and very clear video! I will be trying this method this weekend. Do you have any advice on storing and reheating the pulled pork to eat a few days later? I will certainly be sampling some right off the grille, but plan to eat the majority of it with a group while camping. I plan to reheat in a cast-iron dutch oven over the campfire. Thank you!
Well done Sir 👍 , absolutely beautiful
Thank you! Cheers!
Well done!
LOl awesome. Gonna need a bib to eat that sandwich. Nice vid
Amazing! 🤘🔥
Nice work! I’ve gotta try making that Carolina gold bbq sauce. The Hawg lifter from Academy sports works great for pork butt or brisket. It’s basically a giant spatula.
excellent!
Awesome video! Thanks
Glad you liked it!
Not the Big NASTY! Great job.
Thanks Ken, it was glorious!
Just bought my 1st WSM. This is the first thing I am making on it for sure
have fun!
Man, that sandwich is epic! Gotta get some of that Carolina rub ASAP
It's awesome Emily.
You gotta try it.
Epic Fabio moment with the hair in the wind! "Ohhh the flavor!"
Gotta love it!
Great job Bro !! Making it this weekend.... Just subscribed
Thanks for the sub!
The Hans Zimmer sound track was spot on....this baby was a master piece blockbuster!
Thanks for watching!
Just ordered a WSM 14.5 from the BBQGuys. I like your business model and look forward to my smoker arriving and following your channel/site!
Thanks for following along!
how do you like it man?
Glorious ending
Thanks for watching!
Great vid!!!...btw, just for a moment, at last part of video, I thought that I was seeing Zakk Wilde eating a mountruos pulled pork sandwich...🤣🤣🤣...
PS: I grabbed your whole recipe and now I am the bbq king among my friends...lol
Good call!
Bloody ripper mate 👍👍👍👍
Thanks for watching!
Damm it. That was epic
Thanks for watching!
Jesus brother, I’m drooling.
Thanks for watching!
Dude... pull pork sandwich and that flowy hair of the gods. Beast mode
Hah! Glad you enjoyed it!
Always been a big fan of your videos. But since I see that you spank the meat you re my forever hero. I always do that with big pieces of meat: good old slap. All my buddies always participate as well.
Ya got to!
Turned out awesome! Bout to fire up my WSM right now
Glad you enjoyed it!
Thank you! Have a butt in smoking on my WSMS this weekend!
Enjoy it!
Perfect video. Would you compare the Weber Mountain Vs any Kamado smoker?
Hold me! Lol this is next level 👌!
Glad you enjoyed!
Glorious meat candy indeed 😍
😮😮
It was yummy!
awesome
Thanks for watching!
Ayyyy an American who can pronounce Worcestershire correctly!
Also this looks awesome. Question about the water pan - I have an offset smoker, and I have pretty much just put some foil in as a deflector, never used a water pan. Presumably that's gonna add a lot of water vapour to the environment where your food is smoking. For what kinds and cuts of meat is that preferable over having the smoke dry?
Jajaja this man is awesome 😂👏🏻👏🏻🤣
Nice Vid 👍
Thanks for watching!
Thanks!
Looks juicy! Usually the meat is wrapped to foil or buchers paper after few hours. But looks like it's not necessary.
Good point!
When you've got a sandwich you need to eat in the shower, you know you've got a winner!
This might be the best CZcams video I’ve ever seen haha. So excited for the work week to be over for this. Any differences in using brisquettes opposed to lump? And also butcher paper vs foil? Am I doing something wrong? I’ve never rested anything that long
Glad you enjoyed! We always use lump, it has less fillers so I dig that. Briquettes are fine if that is what you have, just never use lighter fluid, don't want that taste on the meat. Butcher paper lets the meat breathe a little bit more, if you have it around I prefer butcher paper for resting. Foil is a fine method too - some competition bbqers even wrap in plastic wrap, then foil to really retain every juice. All in outer bark preference.
BBQ Jesus is at it again !
LOL
I have a WSM 18 inch. I wish I had opted for the 22 inch. Although the 18 isn’t bad, I could have used the extra room for briskets and such. Guess I’ll need to buy another drum style smoker 😂
Can never have too many! LOL
Can you make a video on how to make a brisket on the WSM?
Will add it to the list!
I have about two hours left until dinner time only problem is my hair is two short hopefully mine is as good as yours thanks for the info
You got this!
I couldn’t get my Weber Smokey Mountain smoker up to temp. It barely made it past 200*. I opened the bottom vents, added coals, about 210* was the best I could do. I finally got the internal temperature of the pork butt I was smoking up to 167* when I finally took this 2.9 lb pork butt off the grill after about 5 hours. However, it was a late February springlike day, today, ambient temperature was about 60*. So, my question is, how much does the ambient temperature affect how hot the smoker can get?
I know I’m a little late to the video but what charcoal do you guys use on your WSM ? Thank you!
I tried the receipt. Sauce was amazing. Since I had to serve my guest i pulled out of the grill the piece with an internal of 170. Outside was an amazing pulled pork bit the inside was like overcooked porc. Is it because the internal hadn't reached 201f to be pulled porc? Thanks in advance
That is most likely the issue.
@@BBQGuys thanks for the answer and the great content.
Haha! This was hilarious (and instructional). Brilliant video. I'll make sure to give that roast a couple of slaps for good measure 5:46
Glad we could help -- and entertain! :)
Now I know what I'm doing next day off
Enjoy it!
Now that is a sandwich!
Our thoughts too!
Gimme!
Was so good!
Mouthwatering Ness sweetness where are you where are you ! 🤤please cook for us🙏🏻
Thanks for watching. We are in Baton Rouge, LA!
Cna you do two pork buts at the same time?
How long will taht sauce keep in the fridge?
Just came across this video, and you have earned a sub right here.
have a nice 7KG butt for the weekend all ready to go on the WSM
Thanks for the sub! Best of luck on the pork butt.
"look at this fucking mess" Me looking at my lap
Ribs next please...thank you
Love me some ribs! We'll get on that!
Please Randy??
Y’all should do a bison brisket
Good idea!
THANK YOU JESUS CHRIST 🙌
You are welcome, have a blessed day.
Yes, it looked nasty but it also looked delicious!
Taste is best!
How did you manage to get to 201F without wrapping your butt? I was smoking at 230F and I couldn’t reach 201 internal for over 14 hours without wrapping.
How big was your pork butt? It will get there eventually with time, have you calibrated your thermometer recently? You can use boiling water to see if it reads 212F.
@@BBQGuys it was on the bigger side close to 10lbs. Turned out really tasty but just took forever to get there. I spritzed it a couple times but I saw somewhere that spritzing can add moisture to the butt and makes the stall take longer.
No wrap? Why do most seem to wrap?
Been waiting for someone to spank their meat on a cook video for far too long!!! :D
Nice looking pork butt. As far as I can tell, Carolina sauce is more or less traditional BBQ + honey mustard
LOL😝”
Great cook although I feel that was a waste of a beer in the water pan.
I wouldn't have done it if it was the last beer in the fridge, i'll tell ya that.
@@BBQGuys lol. Sometimes we must sacrifice a bottle to the beer Gods.
That being said I'm from Kansas City probably won't be trying your sauce 😛😝
No shame in that!
BBQ Jesus! You surf?
Been a while, but love to surf!
Whoa!
bologna
9lbs?
Yep!
South* Carolina sauce.
Good call!
wow amazing video not only do you look like jesus ,you cook like him too
Thanks for watching!