Smoked Pork Butt (Bone In vs Boneless) | The Bearded Butchers
Vložit
- čas přidán 25. 07. 2021
- 🧂 bit.ly/3GWKLTN Need the best pork rub for your smoked pork butt? Check out our store! Get the 6 pack right on the homepage and try all of our amazing flavors! We used Hollywood and Black today.
This video is all about pork butts. Guess what, a pork butt doesn't come from the ham. Why is it called a pork butt? You'll have to watch to find out. We'll show you how to process your pig to get the pork butt out of the pork shoulder and how to remove the gland, we'll talk about our favorite pork butt recipes, the best pork butt rub, and wrap it up by smoking pork butt live. We'll do a bone in pork butt and and a boneless pork butt with Hollywood and Black pork butt rub seasoning (11:00 for the differences in the pork rub and a little about mustard sauce for pork).
17:00 - Jump ahead if you want to see how to smoke a pork butt! Hollywood is on the boneless pork butt, Black is on the bone in pork butt. Scott sprays a little apple cider vinegar on the pork butts as they're cooking to keep them from drying out.
Our pork butt recipe is as follows:
1) Super smoke (225 F) for 2 hours
2) 250 F for the next 4 hours (6 total)
3) The pork butts at this point are at 161 F. We've been spritzing the pork butts with apple cider vinegar about once every hour
4) Pull the pork butts off now, wrap them with pink butcher paper bit.ly/3A5WbAQ and put them back on the smoker at 275 F - 325 F until the pork butts reach internal temperature of 200 - 205 F. This took about 10 hours total.
5) Put them straight in the cooler to rest once they're reached temperature.
6) If you did the bone in shoulder correctly, the bone should slide right out.
7) Use machine washable heat resistant gloves bit.ly/3UKYItW to pull the pork butts apart.
We pulled them and wrapped them in our very own pink butcher paper
Why did we use butcher paper and not aluminum foil? We've found that aluminum foil traps too much moisture and the beautiful bark turns to mush. Use butcher paper and that doesn't happen!
Wondering where to buy butcher paper? 👉 bit.ly/3A5WbAQ 👈
bit.ly/3obPs5B Don't forget the BBQ sauce!!
🌡️ bit.ly/3KyRbJI our meat thermometer 🌡️
🧤 amzn.to/3quiP28 Latex Free Food Prep Gloves
For all things Bearded Butchers:
🍖 FACEBOOK / beardedbutcherblend 🍖
🍖 INSTAGRAM / thebeardedbutchers 🍖
🍖 TikTok / thebeardedbutchers 🍖
🍖 TWITTER / _beardedbutcher 🍖
Check out our Amazon shop to find a selection of our Bearded Butchers products and TONs of our recommended products: www.amazon.com/stores/page/CA...
____________________________________________________________________________________________
The Bearded Butchers are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This means that The Bearded Butchers may receive a commission if you click on a link above and make a purchase on Amazon.com. If you click any link in this description and make a purchase on another website, we may receive a commission at no cost to you. - Jak na to + styl
would like to see a video on sean and his job and what he does with the excess meat you throw at him. like the whole process of his part and what comes after he does his job
Same. Great video idea!
I 2nd that reply👍
Poor old sean
Good idea
As I've never had the pleasure of meeting these guys, I don't know how to say this without sounding condescending, but; I am so proud of these young men! They are SELF MADE!!! In a time when being "Patriotic" in America isn't so popular anymore. You just can't get any more "American" then these men. They're hunters. They kill for meat; not for pleasure. They butcher for a living and provide a valuable asset to their community. Whether you can see it or not, they respect the flesh of the animals they tend to; and that's a purely American trait. When people everywhere feel a need to defend themselves from politics in today's America; these men rest comfortably in their American heritage. They acknowledge their Father's upbringing and the values they were taught by him. THIS; is American! Their product? Top shelf!! I believe these men are destined for greatness. My only hope, is that they 're smart enough to hold on to the humility their Father burned into them! I offer my compliments to their families. I await their next video and remain - an avid fan. Sean, don't think we don't see you back there cutting. You're the oldest and I offer my respect to you, sir. We see you! Bearded Butcher Blend Seasoning. I'm not paid for this!!!!! Give 'em a chance to dazzle you like they've dazzled me. money well spent.
that history lesson is also why its sometimes called the Boston butt
Sometimes I’m so surprised I can sit and watch entire videos this long from you guys. Other CZcams channels I can’t not everything is so informative. But with you guys it’s so easy! God Bless y’all 🙏
The production quality of these videos are amazing. The subtle morning shot of the treager with the train horn in the background is movie quality.
Not gonna lie, this ritual is best started first thing in the morning-coffee in hand and the dog running around while you work. Its a labor of love.
Always bone in. Your temperature probe is when that bone comes out clean. If you're worried about not enough seasoning on the inside, just add it after you pull it.
I agree
Awesome tip, Willie!
@@TheBeardedButchers Look me up some time , Farmer first , now butcher shop and Bakery . Mauki's Bakery .. STL
Love my mustard on PP!I only use French’s on the outside and inject apple juice OR Cranberry and Peach at the start of the cook.
@@thesmokewagon6302 what is your pork injection of choice?
Why do the notifications on your new videos come up, whe I'm eating crap fast food for lunch?😂 We now need your slaw and baked beans recipes!!
I had never smoked anything in my life and last year I bought a Treager Timberline 1300 from Scott and a Whitefeather Meats boneless pork butt and it was amazing. Scott, Seth, and Shawn are as nice in person as you see them in their videos. Glad to be able to shop at their store.
But do they do the do skippy
@@jimmypickle6343 What, Scott and Seth are strong as can be. My Trimberline 1300 is really heavy. It took three of us to put it on my back deck. Scott and Seth put it the back of our van like it was nothing.
Butt is a specific size of barrel, probably also where a "buttload" comes from
Really interesting how "buttload" is used as a way of measuring things. 😏
My dad was born on his grandfather's homestead. They raised and butchered their beef, pork and chickens. When dad would talk about the cured and smoked sausage, and hams he'd almost start drooling.
They cured and smoked the hams and the picnic hams but dad said that the reason the hams were better because they were closer to the shit hole. How I miss him. One of a kind.
Thank you for your time and effort producing your video. I always learn from you two. I cut up my own steaks from a about a 15lb. cryovac bag and wet age for 40 days then vacuum seal-a-meal. It's very righteous of you to help and teach other people your skills. You two are a very class act and i like watching your videos. God bless you two and your endeavours... don't let the moron thumbs down upset you... Old Man Kenny in Vegas
Awesome step by step! Love how you guys take the time to explain and I think the side by side comparison answers alot of questions! Awesome job! Keep knocking those shanks off guys!
You guys make it look easy, start to finish. Beautiful food, well done.
the bone helps to carry the heat into the meat
Dudes show you how skilled a good butcher is
Love the Bearded Butchers, I'm a huge fan. I watch all your guys' videos! As for the fact that the bone-in butt pulled easier than the boneless butt, the bone itself super heats during cooking which in turn cooks that internal meat more than the boneless meat cooks. Resulting in a little more tender, easier pulling pork than the boneless. I too have conducted that experiment and inadvertently found that out. I was going for a taste test of bone-in versus boneless. Flavor wise, I don't taste much of a difference however I did take note at the fact that a bone-in butt typically pulls easier that a boneless. Please keep pumping out those videos!
Americas greatest contributions to global eating culture, nobody does BBQ better! Keep it up guys, thanks for the video, greetings from Germany.
These cuts are making my mouth water
Professional craftsmenship is so satisfying to watch
So glad to hear that, Sifuba! 🙏 Have you already tried pork butts?
@@TheBeardedButchers it would be a real honor if i could, unfortunately im nowhere near your facility
In general i have tried a it
The ASMR on this is 😱
Great video and packed with great information.
Thank you guys for making this video.
Great comparison & content, as always. Thank you, fellas!!
I love these videos. Very informative. I just wish I could visit your store and watch your butchery skills.
I take your seasoning and put it in a coffee maker filter,in the coffee maker,run the water thru it, then use it as a spritz.
That’s brilliant! I’ll let Scott n Seth know!
they should make a tv show for this stuff
Hey guys, as always another great great video. Just as you said, it made my mouth watering. Love to watch you and your family videos. Thanks.
Best Regards
Watching that pork get pulled with headphone on is wild.
The bone conducts heat to the center of the meat mass and it cooks faster and will get a hotter internal temp as it kinda cooks from the inside out.
The bone helps transfer heat to the center of the butt.
that's what I was thinking...especially during the "resting stage", keeps it hot longer.
I believe that the bone transfers the heat internally for a more even cook.
Yeah, good catch, Douglas!
Always an educational and inspiring video. Enjoy your presentations!!!!!
Good to rewatch one of these older longer videos I love the longer tutorial type videos where we spend more time with the brothers and be more involved in their life stuff
One of my favorite channels on CZcams
Seth should’ve won the butcher show.
Like for the explanation and demo of butchering process!
I’m convinced. I’m shopping at your store for Labor Day! Facts!!
I just found your channel and I love it! This was a great video. Nice step-by-step process of showing the difference between bone-in and boneless.
Awesome video guys, really enjoyed it!
We get roasts that are deboned, but tied back on the bone. We get the benefits of both sides of the argument
The best part of this video was watching y'all interact with your family and everyone I feel like that's e thank you
I love watching your videos. You guys are so knowledgeable and kind. Take care.
Our pleasure, Michelle!
On historical facts, a butt load is an actual unit of measure. It's generally used to measure wine in casks, but yeah, that's a thing 😂
That's cool, and we still use it in today's time! 😂
Really? That's interesting to know!))
@@maxx6469 Yep, it's approximately 126 gallons. Again, typically associated with wine but also associated with pork shoulders.
I'm thinking the wooden barrels kegs they use on their ships, filled with salt. I think they also made potted meats.
Also, where we get the slang term "butt-load." True story
Hah! How did I not see the original comment?!
I appreciate you guys. Learn so much from you. I come out looking like a genius because of you. Thank you.
Was rooting for you on The Butcher! Great job on some tough challenges!
Man you guys gave me a great idea for my summer BBQ. I'm going to smoke a couple of pork butt's and might even shoot a video on the results. Next to Sam The Cooking Guy, and Malcom Reed, you guys are my favorite BBQ personalities! Keep up the good work!
Such great work 🙏🏽 Great pride in the work too. Excellent
Such good technique thanks guys.
Glad you liked it!
I’m in the bone-in camp. Pulling that bone at the end of the rest is soooooooooooooo satisfying ❤️
You guys rock. I hope these videos keep coming. I ordered my first 6 pack of seasonings. I can’t wait to use them.
How are they?
@@maxjackson4066 They are all good but the Hot is really hot and the Cajun is pretty hot also. The Butter blend and the Hollywood are my favorites.
You need some homemade coleslaw to put on those pulled pork sandwiches.
The only thing missing!
I'm happy to finally see, on camera, Sean taste testing one of your awesome creations! (however fleeting it was)
I like seeing you interact with your family the kids and everyone I I believe it's great Thank you
Butchered my first butt, found a gland. Appreciate all the excellent tips, Thanks guys.. 👍
You guys are rocking out some great videos!! Thanks for sharing...
i watched the butcher the other day and i was so happy to see Seth on the show i was sorry that he did not win but so happy that he was just on the show its one of my fave shows to watch love you guys i hope you all had a wonderful fathers day
Totally alright! Thank you for tuning in, nonetheless! 🙏
leaving the bone in cooks it quicker, because the bone gets hotter and retains the heat better. That is why the bone in pulled easier.
Pitmaster Mugs
I agree. It’s similar to putting an aluminum nail in a large baked potato. Gets and holds the heat into the center mass of the butt. 👍
This is awesome! Thank you for sharing!
I agree!!
Also, you could have started resting the bone in a little bit earlier, then put the probe in the boneless. I use boneless a lot and it pulls fine, but like @rsmugs said, the bone helps heat the inside quicker.
INDEED
Another great video. We watch your videos at work. We live in Baltimore and there aren't any butchers around here. Plenty of cows, no butchers.
Thank you for the tutorial.
Thanks for sharing! Great job as always 👏
Thanks guys for the great videos and sharing your experience and knowledge.
Keep bringing the meat...
Very informative video. Thank you.
Fantastic video, thank you
This is what I enjoy most about your guy's vids is the learning aspect of them especially this one, I finally did a smoked pork butt got a bone out, did all the preparations but I felt like it been hacked a lot complained about it but in the end it was so damb good and now seeing this video now I know why it was cut like it was you guys rock have a great weekend
Happy to expound on what we know about pork butts 😉
Good video!! Lots of information that is usable!
Try it with honey mustard for the sauce it works with pork really well...
Awesome from start to finish! Looked so good n you guy's are so funny to. Love watching anything you put out..👍💪🥰⭐
I think the reason the boneless is tougher to pull is because the bone heats up and cooks from the inside out making the overall temp higher. Just my opinion.
Your video was the best I have seen. I could almost small you cooking enjoyed every min
Bone in vs Boneless while listening to Bone thugs n harmony!
amazing video guys!
The bone tranfers the heat inside the butt, which melts more of your fats and loosens your connective tissues which leads to a better/easier pull! That’s why we cook whole hogs in the south, they pull better when done, plus you get more “shine time”.
Love watching your channel. This may have already have been said…the bone conducts the heat into the meat and cooks it faster. They will pull the same if you temp the boneless one as well and leave it on a little longer. Blessings to you and your families.
You did not go over the money muscle, not a mention. That's the gold bros. I always separate the money before pulling.
The bone in will always pull better because the bone absorbs the heat and helps to cook it from the inside out especially on a 10 hour cook time
Was about to post it and thought let's check if someone got there first. That's also what I learned from my butcher!
Great Show Thank You
It's 10:40 pm and I havn't eaten all day.Can you imagine what this is doing to me? Lookout breakfast!!
Great Cook Guys , enjoy all your Vids.
Beautiful pork cooking.
Thanks guys! Looked delicious!
It was!
A good bone-in pork chop minus tenderloin is amazing to chew on where the tenderloin used to be. That back of the bone with some fat remnants, salt and pepper, amazing.
Very nice boys' ! Watching from Canada
Awesome as always ! Keep up the great videos!
Boy do you guys make it look so easy.
Great video! Thanks for sharing!
You bet, Mark!
I love the video and all the great information. I have usually done bone-in butts, but I cut down the bone to make a pocket that I put the rub in. Up until now, my rub has been a very thick amount of brown sugar and dried mustard mix. I pack that down in the pocket I make near the bone also. It has come out great.
Great episode. The previous comment asked about using the neck. I'd like to see that too. And that also like to see more video on using the jowls 😋
Watching this after a little joint at 10:30pm is not good for your health lol. Fellas, those both look absolutely delicious. Awesome video.
It's awesome to see you guys kicking butt 🤣👍
Great vid as always
Thank's for showing and telling us how it is done. Hope to visit your shop soon.
You bet, Natalie! Looking forward to your visit!
They are the BEST.
Can't believe they removed you from the butcher. You are awesome
The hat is awesome. The meat looks great. I just ordered some spices and I can't wait to try them. We don't have butchers around here in Baltimore but at least I'll have some spice. Thanks for sharing.
I just did a 12# boneless on a pellet grill. I did this one unwrapped until it was totally done, then I wrapped in butcher paper and put it in the cooler for 5 hours. It turned out excellent, not dried out in the least, and quite juicy. The cook took over 13 hours at 225-250°. The net yield was right about 6 lbs. I like to marinate AFTER it is pulled with a vinegar based marinade, Wickers™ is the brand name I use. It is not sweet at all, but tart with lots of vinegar and pepper. I freeze most of it in 1 lb. tubs for later use. Pulled pork freezes very well, it's as good as fresh. I left the fat cap on, but scored it and always kept the fat cap towards the heat source. NOTE: Pellet grill? An Asmoke portable, the small one. It performed without a hitch.
I just saw a bearded butcher brother on Johnny Dan video ... not sure which one .. but dont matter .. much respect for any brother with beard and can butcher
I've had the same issue. Bone in pulled easier than bone out. Great video. Thanks...
Using this recipe today, thanks!
Update: this worked amazingly well with my Bradley smoker. I used your Hollywood seasoning for the rub, and some bbq sauce I had on hand. Made my rookie attempt at this a breeze... thanks again! 👍
“It was for my wife”… in my head, dang it! (Best recovery, “I’ll make her another one”)
Excellent video! Masterful knifework on these pork butts
I would like to know more about this pork neck spaghetti sauce....CONTENT OPPORTUNITY!
My thoughts exactly. I can imagine how I would use it in this way, but I bet there is a completely different way that they use it
i was also wondering
I've added the bone from the butt while making spaghetti meat sauce and it was much better.
However, I did like the pull on the bone-in butt.
That sounds interesting, Kyle! Definitely worth checking out. 🥩🍝
Make a standard bolognese but add pork neck. Seems fairly straightforward :3
Nice, from beginning to end 👌 thanks
Love the black seasoning on thick cut bacon on the traeger. Dust and put on traeger at 325 for about 35 to 40 minutes. You should do a video on bacon on the smoker. Mmmm
Awesome cook guys…..