Is Your Smoked Pork Butt Tender & Juicy? If Not, Try THIS! (Backyard BBQ Rescue)
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- čas přidán 15. 06. 2024
- Melanie's Smoked Pork Butt Often Makes For Some Dry & Tough Pulled Pork. This Backyard BBQ Rescue Episode covers 3 Tips that Will TRANSFORM your next Smoked Pork BUTT into AMAZING pulled pork!
Need more details on the complete pork cook? See my start to finish pulled pork 101 - • How to smoke perfect P...
Backyard BBQ Rescue Season 1 Made Possible With Support From:
- Kamado Joe & Masterbuilt
- Meater wireless probes - • Meater Dethroned? The ...
- Pepper Cannon - t.jo.my/pepper
- Fogo Charcoal - t.jo.my/fogocharcoal
- ChefsTemp X10 Meat Probe - jo.my/chefstemp
Additional products provided by:
- Toyota Canada loaned me a Toyota Tundra TRD Capstone for this trip, check it out here - jo.my/trdtundra
- Tumbler Knife Sharpener - jo.my/rollsharp
- Meat N' Bone - jo.my/meatnbone
👉🏼 Did this video help you? Sharing this video with friends, groups, social media etc. helps others find me and is greatly appreciated! 🙏
E 1 - Pulled pork isn't tender
E2 - Brisket is too tough & dry - • Is Your Kamado Joe Bri...
E3 - Coming soon (Rubbery chicken skin)
E4 - Coming soon (Ribs are dry)
E5 - Coming soon (Uneven steak doneness)
E6 - Coming soon (Wings aren't crispy)
E7 - Coming soon (Pizza)
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Resources to Help Make BETTER Barbecue
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Take control of your Kamado Joe with My Vent Setting Guide
► Vent placements for popular grilling & smoking temperatures (Daisy wheel, Kontrol Tower & SmokeWare chimney cap settings all included for Jr. & Series 1, 2 ,3 Classic / Big Joe)
► Best practices for setting up your Kamado Joe for hassle free fire management
► Solutions for common issues & Frequently asked questions
👉🏼 www.smokingdadbbq.com/shop
Unlock the FULL potential of your Kamado Joe with my Double Indirect Setup E-Book
► Fix dry / overcooked bottoms on long cooks like Brisket, Ribs & Pulled Pork
► Improve smoke quality (No more bad smoke/creosote)
► Recommended setup for best results on Jr & Series 1, 2 ,3 Classic / Big Joe)
👉🏼 www.smokingdadbbq.com/shop
FREE resources on www.smokingdadbbq.com
► Written Recipes / Ingredients
► Food temperature quick reference guide (FREE with newsletter signup)
► Quarterly News Letter with insider tips, giveaways etc.
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💰💰💰 Gear Discounts💰💰💰
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🌡MEATER wireless probes - t.jo.my/meater
💰 No coupon needed! Just use this link for 10% off site-wide
🖥 Meater VS Competition - • Meater Dethroned? The ...
🗑️ KickAsh Basket & Can - jo.my/kickashbasket
💰 Use discount code “SDBBQ” to get 5% off any order site wide!
🖥 Jump to 03:51 in my gift guide - • Top 10 Grill Accessori...
🔥 GrillGun and Su-V Gun from GrillBlazer - t.jo.my/grillblazer
💰 Use discount code “SDBBQ” to get 10% off any order site wide!
🖥 Speed test VS fire starters - • Light a charcoal grill...
🥩ChefsTemp instant meat probe - jo.my/chefstemp
💰 Use discount code “SDBBQ” to get 25% off any order site wide!
🖥 Review VS Competition - • The BEST Digital Therm...
🪵 Smoke North offset smokers - t.jo.my/offset
💰 No coupon needed! Just use this link for 25% off all accessories & pit upgrades!
🖥 Why I’ve switched to the Echo - • This Reverse Flow Smok...
🧂 Pepper Cannon (8-60 mesh 10x more per grind) - t.jo.my/pepper
💰 Use discount code “SDBBQ10” to get 10% off any order site wide!
🖥 Homemade rubs - • Are expensive BBQ Rubs...
🕳️ Smokeware drip pans & chimney caps - t.jo.my/smokeware
💰 Use discount code “SDBBQ” to get 10% off any order site wide!
🪨 Fogo Charcoal & BBQ accessories (Free shipping orders over $100) - t.jo.my/fogocharcoal
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Gear I’ve used in videos without a discount
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💨 FireBoard Drive - jo.my/fireboard
🔪 Tumblr rolling knife sharpener - jo.my/rollsharp
🍕 La Piazza ovens - t.jo.my/pizzaoven
🖐🏿 Nitrile prep gloves - t.jo.my/nitrilegloves
🔪 Dalstrong Knives - t.jo.my/dalstrong
*Some of these links are affiliate links. If you use them, I'll receive a commission and it will help me make more content like this for my channel.
Subscribe 👉🏼 jo.my/subscribe2sdbbq
Join as a channel member 👉🏼 jo.my/memberperks
Rub recipes & DIY table plans shared free on www.smokingdadbbq.com
Did I help make grilling easier for you? Send a “Super Thanks ❤️“ They’re appreciated 🙏
#backyardbbq #smokedpork #pulledpork
@KamadoJoeGrills - Jak na to + styl
I can't tell you how much I love this whole concept James. How great that you were able to help her in a way that her whole family got to experience and will continue to experience as she learns!
Many thanks
Love the early access! This video was awesome. One of my favorite videos. It’s nice showing the reality of what a lot of people go through, and how you can provide that extra boost to motivate them and bring greater joy to their homes. They all seemed so happy to meet you, improve their cooking, and get some generously sponsored gifts. I’m looking forward to the rest of the series, and hopefully many more James! Thanks Sponsors!
Thanks so much!!
This was fun, James! Glad you’re spreading your wings and taking your bbq skills to the people! ❤
Glad you enjoyed it! Really hope to expand on this concept as I think it’s helpful for more people to know they aren’t alone with similar challenges which with a few tips and or techniques can be fixed
I love the format, and can’t wait for the rest of the season. I would like to see a bit more of the pre and post fix cooks, so we can get a better idea of what’s going wrong and how to fix them, hearing you talk about that and walk through it more with the person. Also try not to skip steps like with going from the boat to fully wrapping, I know the text overlay said what happened but it’s easily missed. I love the family reactions, bringing out what a great bbq cook means to people, that’s a great idea! Looking forward to the next one
What a fresh new series, this is going to make a lot of people happy for sure.
Thanks so much. Glad you liked the new series concept
Fun to watch. Kudos to all the sponsoring companies who've made this project possible.
Great job James! I’m definitely going to watch the other episodes and want a season 2!
You’re the reason I got a Kamado Joe! 🎉
Thanks so much
I enjoyed the video very much. I love the atmosphere of being down home and friendly. Keep up the good work James and all your responses out there. Thank you for letting James do this. Keep it up.
Glad you enjoyed it
Definitely keep doing this series!!!
thanks, hope to do more... next up is brisket
Fantastic video! I love this new series and how you made smoking accessible to people. To the sponsors…WOW, I’m going to get some FOGO and appreciate the support on this project.. fantastic!
Thanks so much. Especially the episodes a few thousand miles from home couldn’t be done without the help of all the sponsors so I am incredibly grateful for them helping make this concept possible
Love this. Thank you Sponsors!
Thanks 🙏
This is such an awesome video! I absolutely loved hearing some real struggles and how they were addressed.
Glad you enjoyed it!
Great start to what looks like an awesome series, James! I want to say you single handedly led my purchase from many of those sponsors. KJBJ and JJr, Meater block, always use Fogo, the X10 and pocket pro from ChefsTemp, and the pepper cannon. I've even got some several of these as gifts for others. Hope your sponsors know how much we appreciate them. Now I'm gonna have to go take a look at that hybrid Tundra!
Love this idea. Please keep doing more of these types of videos. Cheers from BRANTFORD ONTARIO
I cooked a great shoulder last week. I realize that over night dry brine and leaving the roast a little longer will improve on my already good result. Thanks as always James.
Good stuff!
So glad I stumbled across your channel this morning. I’m picking up my new 18” classic III on Thursday. Can’t wait to try my first shoulder.
Welcome aboard!
Hats off to the sponsors, a great way to demo your value
100%. Thanks
Looking forward to future episodes and thanks to the sponsors for their support. This is sure to grow in popularity
I so glad that you are doing these types of videos with helping others improve their BBQ cooking. Thanks for showing and talking about the whys they are having problems and what you did to improve the cook. Thanks to all the sponsors that provided items in this video and all the others. I buy items from most.
Haha, this is awesome!
This was fantastic! Looking forward to the series. Thanks for your investment of time and into people in the community. Great job!
Much appreciated!
This was great James!!!
Thanks
I love this! Great video!
Great tip about Fogo. I've used it almost exclusively for a couple of years, basically when you did some testing with it.
Good stuff! It’s good fuel
Loved this video. Ive always enjoyed your content but this was such a unique new way to help inform us. thanks!
Glad you enjoyed it!
Hey James, You got me started with my Kamado Joe a few years ago, and you have definitely given me wonderful skills with your in depth explanations of each type of cook. I even get inspiration from your offset reviews and tips.
Love the new style where you interact with average Joe/Julie’s in helping them overcome errors and make better protein!
I look forward to more! If you would do us a favor and put a link to the sponsors who help so we can more easily let them know that we support them and appreciate the support they provide you would be awesome! Thanks again, Bob
Congratulations on inventing this format. Nice change of pace and very entertaining.
Thank you very much! I really liked it so hoping if the series does well to expand to more locations outside of North America and hit the west coast US next time around
Great episode! Love the idea for the series too :) I'm personally looking forward to the chicken one - I find getting the skin done right quite tricky. Can't wait to see what you teach!
Hope you enjoy it!
Hey James a great video having just bought a big Joe 3 here in Australia base on your videos I can’t wait to see more of these hints and tips . I have been using the dry brine on chickens and after only 3 cooks I’m really happy with the results.
Awesome! Thank you!
Perfect timing! I'm actually smoking a pork butt for my in laws right now, the grill is heating and I'm waiting for the smoke to clear up a bit before putting the meat on. I bet this took a ton of coordination. This is awesome! I'd love to see a season 2 for sure
Even though I have 'passed' most of these challenges, I'm still looking forward to these shows and learn how I may be getting just a little bit better.
What an awesome series. Love the recap at the end to go over everything. Keep it up James!
Excellent stuff, I'm really glad you have such great support from your sponsors for this. Cheers!
thanks so much. I couldn't do the next ones thousands of miles away from home without them... in the backyard a video is about breakeven with ad revenue but travelling for 2 weeks costs a lot more to produce so i am so fortunate a few folks stepped up to help make this happen.
I thought you were going to tell her just cook the pork shoulder to over 200F and make sure it's probe tender before pulling. You helped her out a lot with the charcoal, tricks to get more smoke, and knowing when to pull. Also love the editing, very informative.
Thanks so much. I love seeing people gain the confidence to rock their next bbq at home
Love the video! You’d mentioned that you were going to talk about the amount of fuel to use, which is a big question I have, but it never turned up in the video .
I did show it which was full to a hands width distance under the stone so air can move around
Really liked this video. My only complaint is that I wish it were longer! Looking forward to more in the series and way to crush it with the sponsorships. Great job James.
Love the format of this series! Great way for the sponsors to get eyes on their products.
Glad you enjoy it!
Watching this as I just put on my Father’s Day pork shoulder. Looking forward to the whole series! Cheers James!
Happy Father’s Day. Enjoy the pork
Fun video, great job…
Many thanks
What a great series James. You and where you are taking this channel is amazing!
Thanks so much!
This was a great video! I will definitely be looking forward to the other episodes in this series.
Awesome! Thank you!
Loving the early access with the channel membership. Video is great! The family you chose was wonderful too. Word to the sponsors, please keep this going for Season 2 and beyond.
Much appreciated!
This could be an awesome series 👏 great video ❤
Awesome work, James, great concept! 🍻
Thank you! Cheers!
James, this is a great idea! Sharing the skills in person is so exciting! Great job!!
Thanks so much!
Love the new series James! You work with some amazing sponsors. Looking forward to future episodes.
Much appreciated
Very good video, I think this is what it’s all about helping others.
Many thanks. Really enjoyed it and hope to do another season if the series does well
Great video. Looking forward to the rest of this series.
Glad you enjoyed it!
Outstanding first episode James. Well done. Great real life learning. Can’t wait for the next episode
Thanks so much. Can’t wait to share
It's true, I cannot cook ribs for crap. 😳 Fingers crossed for a Vegas visit (I have hockey tickets!).
I hope for season 2 to get out your way vs the south and east coast states this round
This is going to be a great series!
Thanks so much. Excited to share the rest once I finish editing them
I love the real-world approach to this series as a change-up from the normal more controlled environment of your backyard kitchen. You can't really control what they have been doing, and have to help them problem-solve. Super interesting. It strikes me that this series is about understanding method instead of a recipe.
I'm curious what you do with the rendered fat in the foil boat I. Do you pour it over the shredded pork? Use it to sauté later?
For some recipes I use it for sautéed veggies that get mixed in if the pork is going in a wrap or taco etc. this time the fat was discarded as the pork was plenty juicy and didn’t need any extra fat added back in. If the cut was a little leaner I would add it back
Maple Leafs fan , just remember 1967...😂😂😂. Great video!!
Haha it’s not happened in my lifetime
awesome
Many thanks
Great video James! I love this format; I think it’s great… Additionally coming from the GM of a Toyota dealership I love the wheels! That Capstone is a beauty!
Right on! Thanks for watching
I have to say that I really like the concept and how this went. I would suggest a rework of the drive home part as that would clearly be distracted driving on video. I think if you pulled over somewhere and said you’re just on the way home but wanted to share some thoughts, it would be almost as good ( I do like the visual of the drive).
Thanks. I will keep that in mind for next season as all episodes this season follow a similar format. I do watch many auto review channels that include in cabin in motion shots and the speed was very low so it felt like talking to a passenger / safe in normal conditions
I’m sure you thought it through. It was a great episode.
LMK if you want to come to the *other* CA, James!!!
Definitely hope to travel further next season. Have episodes in MI, NC, GA, IL coming up
I am also loving the Early Access
Awesome 👏
Cool 👍. Very cool
Love the laid back vibes.
Love the tundra! Im a service manager in a Toyota dealership in Montreal 😊
Many thanks. It was even a capstone … sad giving the keys back after the weekend
@@SmokingDadBBQ wow lucky 🍀. Those aren’t cheap
Love the new series!! What made you convert from a foil boat to the full wrap in this video?
Thanks so much. Might have missed the sections of the video which show it in a boat and then explained it went into a wrap to prioritize a longer rest once it reached 195.
This is because at this late stage with a good bark the longer rest time makes more difference than letting it coast 30-45min longer on the grill
Hey James I got a question what size vent cap do you buy for the Kamado Joe Jr?
What about spritzing techniques? Do you usually do that with pork butt or briskets? I saw a squirt bottle but no mention of when to start spritzing or if it’s necessary. Etc…
I didn’t repeat my full 101 pork video linked in the description as I tried to just focus on the issues each family had vs repeating everything.
It was 50/50 water and apple cider vinegar
Hey you drive the latest model Tundra too!!!
Toyota let me borrow it for a weekend to do this episode. Very nice 👍
@@SmokingDadBBQI saw you pull out of your driveway and stopped the vid to comment. I just finished the video and see it was only for the day! We have the LTD and it’s fun and FAST! I am learning so much from you James! Glad I found your channel 🎉
Great video and tips. You said you did a foil boat, but the probe test is in a foil wrap butt. What did I miss? Is there a point where you go from boat to full wrap? Thanks!
I mentioned quickly it was wrapped at 195 to prioritize a longer rest
Totally gave her the slip when you were testing with the probe. Her hand was there.... Wanting to feel.... Gone.
lol she did it several times off camera to learn the feel before we removed it
@@SmokingDadBBQ Great video! I've learned a lot from your channel. I don't own a kamado.
So, I've never been able to get smoke flavor to penetrate deep into meat. Can it be done, or does it just seem to have flavor after the surface is mixed with the middle? Smoke on fish or a chicken / turkey breast is no problem.
Smoke seems directly died to convection. Moving air helps with noticing smoke penetration
shoot id love a konnected Joe with #2 baby due next month
They make life easier for those moments for sure
Oooo
Thanks
Did you use Cherry for wood?
Yes
Nice to see novice individuals with common problems with the art of smoking meats. I just wish you could have spent more in-depth techniques showing you teaching the people who needed help
I tried not to duplicate my 101 video on each meat and focus on the 1-3 things specifically related to the challenge each person has
I'm sure I've missed it. But is there a generation version of this as I don't see you use a slow roller?
This is the Konnected Joe which doesn’t have a sloroller. It’s based off the series 2 Kamado but has an electronic controller built in along with an automatic fire starter
@@SmokingDadBBQ thanks, I'm on the German BBQ fair and asked an official why the konnected joe is based on the second model. They said there are a lot of model 2 molds made which makes it cheaper to produce a konnected joe based of the model 2. They might make a model 3 based lateron but that's not been decided yet.
I’m having a nightmare with steak and roast chicken being too tough and Smokey. Any tips? Thanks
Those are all episodes coming up so you’re in luck. Have pizza brisket and wings as well
@@SmokingDadBBQ great! Looking forward to them
As a new member , I don't see how to access the videos before they are released to the public.
if i read the youtube directions correctly all members who have subscription notifications turned on will see early access under your subscriptions tab when i publish it to members before general release
He said they would foil boat. But they didn't use a boat. That's a wrap.
You skipped sections of the video which show it in a boat and then explained it went into a wrap to prioritize a longer rest once it reached 195.
I think it is just fine talking and looking at the camera while you're driving, but you are probably going to catch hell for doing it, but not from me
Most car review videos I watch setup a secure camera and glance at it when it’s safe like talking to a passenger
Just noticed your gonna need to do some sit ups.
The bbq is starting a spare tire....lol
Mine stared yrs ago and it's to late now
Working on it. Down 25 lbs this year so far
Actually I am sick and tired of showiing thses peresctly clean Kamados. Nobody ones one.
I am not sure what persctly clean kamados are. Nor am I clear who ones one is … but if I read between the lines the family was gifted a new KJ for being part of the show which is why it looks new … because it was.
Great video - please never drive and vlog ever again. Peoples families drive on those roads. There’s enough distracted drivers. I can’t support you doing this. James your parents should have taught you this
Appreciate the concern, every automotive channel has a secure camera and talks to passengers. In town the speeds are 50kmph / 30 MPH and there was no traffic in front or behind me. I'd be more concerned about the person texting on their phone than talking to a passenger or camera