How to Smoke Pork Butt / How to Make Pulled Pork Recipe
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- čas přidán 14. 05. 2024
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Edited by Erica Yoder / ericacyoder
Videography by JD Stewart
Some of these links are affiliate links. If you use them, I'll receive a commission and it will help me make more free content like this for you guys. - Jak na to + styl
Recipe Summary:
- Score fat & season w/ rub or just salt & pepper
- 3 to 4 hours in smoker at 250°F
- After 3 to 4 hours spray with apple cider vinegar solution (avoid spraying fat) and continue to spray every 30 - 45 minutes until wrapping
- Note: at this point Jeremy checked his internal temp which was around 156°F, the target temp before wrapping is around 170°F
- After 6 hours in the smoker check internal temp, if your temp is close to 170°F and your finger sinks into fat when you poke it, then it is time to wrap
- If not leave it on the smoker until desired temp is reached and fat is rendered
- Wrap tightly in 2 layers of heavy duty aluminum foil and place the wrapped meat back on the smoker (still 250°F) or in oven (at 250°F)
- About 2 hours after wrapping, check temp, the target temp is 203-204°F
- Note: the internal temp and feel of the meat (i.e. probes like butter) are the most important indicators that your meat is done cooking
- When meat is done cooking let it rest for at least 1 hour
- Remove the bone and shred/pull apart pork as you want it to avoid drying it out
- Enjoy your delicious meal!
Thank you for these amazing videos Jeremy! You explain everything so well and the results are beyond amazing. Your videos are a joy to watch and they make me hungry every time!
Thank you!
@@anthonyvilla5068 no problem :)
Thank you .
You the goat for this!
Thank you very helpful
I just put four butts on the smoker. It's the most I've ever cooked at once. The whole neighborhood is getting pulled pork tomorrow, and the best part is they don't even know it yet!! Who doesn't like getting delicious smoked pulled pork? Cooking for other people makes me happy!!
Me too!! I don't know why. Serving a hot plate of something delicious to any person or creature that's hungry makes me feel good.
I wish I had good neighbors 😕
My dad has good neighbors. Maybe I can cook for them
Youre a saint! Definitely love cooking for others. Makes me so happy
My cousin likes pork, but won’t eat pulled pork. For the simple reason he doesn’t like barbecue sauce. But then he won’t eat it plain because pulled pork without barbecue sauce to him is “stupid”. Cant win with him.
I cook for the neighbors all the time
What an incredible video. I followed it to the T and ended up with one of the best BBQs I'd ever done. Simply awesome - our family loved the results!
I really appreciate the effort you put into educating people on how to smoke meats. This is something I’ve always been self conscious about but you’ve given me confidence to do low and slow and become pretty dang good at it. Thanks man.
I’ve been watching you for like the last 4-5 years or so you’ve helped me become my own pit master and I’m getting ready to open up
My own bbq truck !
Good luck
Good luck!!
Good Luck. Where is your truck gonna be?
YOU GOT THISSS !!!!!!!!!!! Praying or your success. Ima fatty. Drop your info we can support
That’s Freeking awesome dude! Where your truck going to be out of?
I’ve never made a CZcams comment before. But I felt compelled to comment, you’re definitely a master of your craft. Your videos are solid and well articulated for anyone wanting to learn. Keep it going!
Just used this method and I couldnt be any happier with the results. It tasted better than just about any other pulled pork I’ve ever had. Thank you.
You are a PHENOMENAL CHEF!
You explain even the hardest of tasks to a point, where its so understandable to most.
If someone can't do as you say, then they shouldn't be within 100yrds of an Offset Smoker.
You're an outstanding individual
Thank you for sharing your expertise with us all.
👍👍👍👍🏴🇬🇧
I've been following you for a long time from the UK, and it's so cool to see how much your videos have improved recently! Not that they were bad before, but you can just tell a lot of effort is going into the production, camerawork, lighting etc. Good to see!
Just want to thank you for the great content and step by step lessons on BBQ. I've smoked at least 20 pork butts and never once thought of scoring the fat cap. It's really the fine details that can turn good BBQ into GREAT BBQ. Thank you again and keep the smoke rollin'!
Made my first smoked pork butt a couple weeks ago and followed your advice concerning just using salt and pepper. My wife and kids loved it. I can't wait to try another one this weekend and mix it up with a different rub. Thanks for the inspiration.
Have watched this video a couple of times now and have picked up something new both times I have watched it. I really appreciate your detailed explanations. Being an engineer, I can appreciate you the Mad Scientist!
Best part about making pulled pork is when you are pulling it apart and get to sample the pieces with all the the bark b4 everyone else gets to it!
Agreed!
Chef's privilege!
100% the best part!!!
snitching is the best part of cooking.
My wife refuses to eat any of that. She calls it burnt charcoal.
I love that after all these years of doing these videos, after the changes in location, the much larger cooker, the new thermometers and even the DDT sprayers and fancy leather apron, you're still getting down on your knee and blowing on the fire in an old country pit. Respeck.
Followed your process using the same nexgrill offset you did a video on. I burned through a LOT of wood, but man my wife loved the pulled pork. Whole process was about 8 1/2 hours. She made little pulled pork slider sandwiches and the next day she used the meat for tacos and absolutely loved every single bit of it. Thank you for making your videos, they were absolutely amazing.
Quick request if you're willing, I would absolutely appreciate a video on smoking some candied bacon if you have time. So many people ask about it when I mention I smoked the porkbutt, and I love the bacon myself. Thanks again for everything!
That looked awesome! I smoked a pork shoulder yesterday for 9 hours. It was a big hit with my family. I was only able to get one sandwich. This weekend, it's going to be two butts and I pray I get two this time. Love the helpful advice. Be blessed
Love your videos, I have learned a lot from watching you and completely changed my BBQ game. Hands down you have one of the top Bbq channels on CZcams, keep doing what you are doing. Thank you
I did a shoulder last week. 4 hours on the smoker and 6 in the oven,wrapped in foil, rested for 2 hours. It was literally falling apart. Everyone loved it, said it was better than a restaurant. We had pulled pork sandwiches for days and yesterday made a big pot of Brunswick stew. I’m ready to do another one.
How many lbs was your pork butt?
Addicting as hell 😂
I love watching your videos. You are the most informative person in this field. You describe everything in a simple manner. Your face tells it all after every cook. Excellent material.
14 hours in on a butt over hickory and about to rest it. That look you gave when you took a bite is why it's so worth tending to a fire for that long and doing it right. This video just made me happy because I can tell how much you love this art.
I'm glad you mentioned the oven for finishing the cook. I've had the same mentality after smoking it for several hours, especially if you're struggling with maintaining temp
One of your best videos: from production, to editing, to the fact that it was on a more typical back yard smoker. Thanks. Great job. Hope the relocation has gone well.
Thanks! Relocation has been great!
Totally agree, very very professional production. Videography is spot on!
@@MadScientistBBQ Can you share with me the time from wrapped to 204 butter?
@@atlj007 I also would like to know the answer to that question. Total cook time for pork shoulder is typically around 10 to 12 hours. But that is all depending on the temperature you are smoking at and the weight/amount of meat you are cooking. 10 to 12 hours should be plenty when cooking at 275. If you are cooking it anything less than that count on the cooking process to be longer. You want to make sure the final internal temperature is above 200 before removing from grill. So I would suggest around the 8th or 9th hour of the cooking process to check the internal temp of the meat and then go from there.
Thanks for the video Jeremy. I followed the rub, temperature, and spraying advice in the vid and the Boston butt came out great! I cooked it on a shitty master built electric smoker too and it was probably the best pulled pork sandwich we had ever had
My very first brisket turned out amazing thanks to your video. Can't wait to try this one!
Jeremy, I have to tell you that I watch alot of different BBQ vids on CZcams to get the best tips and recipes for my at home cooks. Yours have been the most informative and honest that I've seen. You really break it down so that us amateurs can understand what you're teaching and I appreciate that. I've used your techniques for my brisket cooks (Beef Tallow 👍), and my pulled pork cooks. Needless to say, I'm the most popular dude in the neighborhood during summer holidays as I share my cooks with a couple neighbors and their kids. They supply the beer, and I supply the feast. Great trade off. Thanks again for the great vids!
Made a smoked pork butt yesterday following your method in the video. It was amazing! Thanks for the great tips they were very helpful. Keep up the great videos!
Made this on the Ninja Woodfire Grill, using a Meater, and Applewood pellets. For a single 8 pound butt, worked perfectly. Great step by step recipe. Results were exactly as described.
This video was SO HELPFUL! Used this to smoke meat for the first time and I'm addicted! The step by step process was so useful for a beginner. The meat came out so flavorful (:
Great video! Thanks for the tips! I never thought about avoiding the fat when spraying. I like to save those bones in the freezer and toss it in when making a chicken or turkey stock. You can also save beef bones, mix the two types together and make great pho broth. Don't throw those away!
Great tip! Thank you!!!
Fantastic presentation and delivery in these videos. You always add a great deal of nuance and detail around the process that I don't see in other channels.
I just made this yesterday in my offset smoker,I used this video for a guide and altered a few things but it turned out phenomenal! I used the rub according to your recipe but used dark brown sugar instead of light brown sugar
(great rub!!) but I altered the spray and used a spray bottle filled a quarter way with apple cider vinegar a quarter bottle of apple juice and half bottle of Michelob Ultra. I used a mix of apple juice and Michelob Ultra with drippings from the pork for the moisture tray and it coated the bottom and kept it moist. I used Applewood oak hickory cherry and a tiny bit of mesquite but used the Applewood significantly more and than the others and constantly throughout the whole smoke. Smoked it for 6 hours unwrapped, wrapped for 2 hours in aluminum foil and rested for a hour in an aluminum pan covered with a plastic lid in the microwave. When I pulled it, I literally removed the bone by barely gripping it with 2 fingertips and pulling it ever so gently. There was zero resistance and the bone was clean. It was so tender and juicy,when I tried to pick it up, it literally fell in half from its own weight and pulled itself apart (16 and 18 pound pork butts). I topped it off with blues hog championship blend bbq sauce and I don't have the words to describe how amazing it was! Will definitely be making this again soon the same exact way! This was my 2nd time making pulled pork and the family loved it!
yo you're my new favorite youtuber bro. I'm starting up a food truck with smoked food elements and I can't stress how integral these videos have been to the structuring of my business. Thanks a bunch bro
13:04 that initial bite, always makes me smile!!!! Knowing that all that work you put into smoking that meat and you get to finally taste. It’s what makes it all worthwhile!!! That little smile you get is like “damn I’m good”
Totally agree. As tasty as some restaurant bbq is, when I take my first bite after smoking for hours, I can’t help but think I make the best cook. It’s just different when you put all the effort in yourself. Theres nothing better than that “damn I’m good” first bite
So mad can I get this same result tenderness,color from a pitboss smoker?
Another excellent video. Thanks! I always use a Carolina sauce on pork butt, but I go back-and-forth between NC ketchup/vinegar and SC mustard/vinegar sauce. The tang from the vinegar is key to Carolina sauce. Also like the switch to Delta Blues fingerpicking. Keep up the good work!
You brought my love of smokking and BBQ back.
I just finished a shoulder Tuesday 8.5lbs. 225 deg /Started it at 930pm monday. Stalled at 530am started to rise at 815a done at 203deg at 12p. let it rest almost 3 hours wrapped in towels stuffed in a cooler.. Ran my erands it was still really warm and fell apart at 3pm almost gone by 530..
I am new to smoking, but I love pulled pork. I've tried several times and it just didn't "pull" apart like its supposed to. Followed these directions, and it came out fantastic. You sir, have gained a loyal follower!
I have a drum smoker and trying this method as I type this. Hope it’s as good as yours turned out. Thanks again for the super informative BBQ videos!🤘🏻
I think I have watched this video like 4 times since you put it up...it is exceptionally well made - even compared to your other great videos! Excellent work!
Best teacher EVER!!!! I followed your directions but with my little timberline pellet smoker. I wish I could show you pictures of the end product. Turned out absolutely amazing!!! This is my best pulled pork ever. There’s so many opinions when it comes to smoking meat. Your opinion is the one I trust. Thank you!!!
Him and chuds bbq are the only two I watch
OMG! So I finally got around to making this and my god was it delicious! I used the Picnic Shoulder instead of the Boston Butt, yet still came out delicious with bone just sliding cleanly out. I added the salt and then added a bit of pork rub seasoning as I have an electric smoker using wood chips. Thank you so much for the clear instructions and in-depth guide. Just as a guide to others in MY situation, I started with a 10lb bone-in pork shoulder and started at 3am. Had to heat the smoker, soak the wood chip and let the pork warm up a bit. By 4am I placed it in the smoker (i seasoned it the night before). By 8am it was up to 170 degrees at 250 smoker temperature. I then wrapped it in butcher paper (not aluminum foil) and placed it back in for another 7 hours, which got the internal temperature up to 200 degrees even. I was leaving at 5pm so I had to take it out at 4pm for it to rest an hour. It was the best pulled pork I had ever had. I had only sprayed it with apple cider vinegar once. There is absolutely nothing I would change and already looking forward to my next one! Thanks again!
My first Boston butt has been smoking since this morning. This is the video I’m using to guide me. So far it looks great.
Love your videos brother. One thing I would say that would be super helpful is if you could maybe in the description give a list of key items and temperatures. As an amateur it’s super helpful. Anyhow, keep up the great work.
The quality of your information, delivery, process and result are great! You really stand out! Thank you! First time watcher
Followed all the tips for my last brisket, which was amazing. Giving this one a try tomorrow.
Love your videos. You cook the butt nearly exactly how I do. I add Chris Lilly's injection recipe for internal flavor and juiciness but the rest is the same. Uncovered until good bark and in the stall and then covered until a probe goes in multiple locations like it's room temp. butter. I agree with the need to rest, too. I experimented for years and found this method to be consistently great so I use it every time.
Your videos are top-notch. A real learning experience, Thank you
Followed your instructions yesterday and / last night, pretty closely. I used an electric smoker with tray of water under the meat, and used freshly cut small pieces of Pecan, also modified a few of the spices. 260 in the smoker for 4-5 (about 4pm to 9Pm), sprayed once with apple cider vinegar 3 hours in. Rapped in aluminum allot, and put back on the smoker (no Smoke) at 200 degrees from 930pm to 6AM. Best I have ever done. Thank you for your expert advice.
You're the man! I cooked for over 50 ppl for the first time, everyone said it was the best pulled pork they've ever had, thanks to you. Thanks Jeremy!
How long did it take you to smoke it all?
Dude, the production value in your videos has exploded! They look great! I noticed around Christmas they were a lot better. Props to whoever is making that happen.
Indeed. He's got great production value. I love how crisp and clear the audio is as well.
Never thought about breaking off portions per serving. May try that. I know for a fact however, you don't want to refrigerate un-pulled or un-chopped pork as it will not come apart until the entire thing is reheated again (which of course is going to be much dryer than the first time it was cooked). I think catching the drippings in a pan is good to add back to the chop as needed.
Thanks for the great detail. I just got some local farm raised pork shoulder butt and I knew where to go for the best way to prepare it. I always apreciate what you do.
I have watched all of your videos and love them all ! Thank you for all of your knowledge and helping us
getting it right the first time !!!
Phenomenal, followed each step to a T - got done much faster than expected. Wrapped for five hours. First time doing just Salt and Pepper, I’m a fan. I also made the sliders with the recommended tangy Cole slaw recipe. Thanks!
Where did you find the cole slaw recipe?
I have the same question
I just wanted to say that I followed every direction almost to a T (I used a different rub and finished it up in the oven like you advised), and it came out INCREDIBLE!! THANK YOU for this video, sir!!
What temp did you put in the oven? And about how long? I’m looking to do mine Monday for the Cowboys game
@@brianmcclure6707 250 in the oven and for about 2hours and check every hour for that 204degree internal temp after that pull it out for the 1hour rest
How did you follow to a T he doesn’t explain the total hours and temps. I really want to make this 😔
@@claricetheconnect1098 He does explain the temps, though. The time to reach those temps may vary from person to person.
I meant to ask what smoker are you using, the Franklin? Old smokey
Have 2 butts on the smoker now. Did one with Salt & pepper only and the other with a rub. Gonna see which one makes me smile more. I appreciate the tips you show and many of your other videos. Ive been smoking food for a while, but never hurts to learn new things. Just got a new smoker from Black Warrior Smokers back in January and been serving my town left n right. Thanks again, and keep it smoky.
I have smoked a-couple dozen pork butts, I’m not using temp probes anymore after using your technique and rendering the fat cap. This is my go to method now and just salt pepper. I did one thing differently, When I wrapped mine and put in the foil pan I put the fat side down, it totally rendered the fat away, amazing!! That you for all you tips. It’s a game changer for me.
This dude is truly "the mad bbq scientist". Thanks.
First pork shoulder. Don’t have a reverse flow or Pecan so it’s electric smoker and Maple. It’s been 11 hrs just wrapped and in the oven. 17 hrs total it’s done and totally delicious. The bone came out clean as a whistle. Thanks for your video.
I followed these instructions for cooking Pork Butt and Harry Soo’s directions for setting up my Weber Smokey Mountain and my pork came out amazing. Thank you!
Thank you for your guidance. I just followed your instructions and the results were amazing. The best I ever smoked. I wish you well and God bless you!
Great tips. Am going to incorporate all of them on my next smoke.
I think my favorite part is messing with the fire. I’ve used offset smokers and I’ve built pits that were the perfect direct heat cookers. We figured out that if you get about 3 feet of vertical space between the hot coals and the meat, you damn near can’t screw up. This method is in my opinion better for ribs because it allows you to get a thin crust on them. I recently bought a Kamado cooker, and I did a butt on it. It turned out great.
I just smoked a shoulder and followed your instructions 100% and I was extremely successful. Ive never been able to smoke one successfully until now. Took 10 hrs. Thanks for sharing your knowledge.
Just tried the Pulled Pork recipe with the Slaw and Mustard Sauce. Wow! I am in love.
Incredible on every level!! Start to finish, what would you say is the overall time frame of this smoke?
Even though I knew it was probably okay to wrap and put in the oven to finish, I always felt like I was doing something wrong until you said it’s okay to do that. I feel so validated. Lol
Do u put the oven at the same temp as the smoker (250 degrees)
@@bonjobeatz9734 I do, I set the oven to whatever temp I was smoking it at, and try to minimize the time out of the heat as much as possible. I have gotten excellent results every time
Awesome video, direct and to the point, information backed up with reason. Absolutely loved it!
I built some of the original drum style roaster/smokers. Mine has a few things that makes it special. 1st no water pan needed. 2nd all of the airflow is fixed so there is no adjustment ever needed. In the beginning I hung everything but then as more and more women bought the Little Drum Roaster (no longer available) I added a grate. You mentioned on several of your videos several things this little drum did well. It heated from high to low. First 30-1 hr it was over 300 but butts and brisket can take it. 2nd hour it would settle into the 250-275 range for another 4 hours. I cooked so many Boston Butts overnight and slept like a baby. I have learned a lot from you. I am building a small drum style smoker now and I can't wait to try a wrapped brisket.
Just smoked my first pork butt since watching your video. I can only say WOW! Came out great. The only thing I did different is I wrapped in butcher paper and not foil. Great video and greatly appreciated tips.
We used butcher paper to wrap ribs and it was fine, now a Pork Butt is next!
I did this cook today. SO YUMMY! My nephew said it was the first time he ever had meat that was more tender than the bread it was on! After I flipped the meat out of the foil, it was upside down, wanted to flip it back over for a photo, and it just collapsed in my hands, amazing. TYSM for these videos, I am the local BBQ hero today :D
What grill temp?
@@luannparks2467 275ish at the grate (stick burner) and it was AMAZING
Cooking with Jonny says Hello 👋! Your video is truly amazing and shows your passion and devotion towards beautiful food. I am so lucky to see your work through your channel. Thank you for sharing! 🤗🤗🤗🇬🇧
Thank you very much for your videos. I rely on them constantly and your recommendations have never let me down.
First time I’ve watch Mad Science BBQ. I almost didn’t because it was like 16 min long and I was just looking for tips. But as I skipped, I realized the whole video was packed full of great points, so I started it over and watched every minute. Subscribed.
If you’re short on time just watch videos at 1.5 speed or when there’s no talking at 2 speed. You must focus more to not miss anything but if you’re short on time that’s what I do.
Would love to see a video on how you deal with rain storms that sneak up on you when you are smoking.
They pull out a little grit and go for it! 😂
I watch your videos like a 1000 times on repeat. thanks for all you do
I'm doing my first pork butt tomorrow along with a small chicken. Been busy with a bath remodel, along with 100%ing the adjacent laundry space, and haven't been able to do smokes lately, but I can't wait! Thanks for the video!
Perfect timing. I just built me an offset over the last month down here in Cape Town South Africa, this will be going in Sunday morning. Much thanks J, great channel.
Let’s see the smoker you built !! Check out mine
THE BEST INSTRUCTIONALS FOR BBQ ON CZcams CHANGE MY MIND
Chef Tom at ATBBQ is hard to beat.
Louder with Crowder fan?
No argument from me. To each there own and what suits you
Stupid unoriginal comment clinging onto someone else's visibility to seem profound, significant, or ahead of the curve. Fucking leech. Change my mind.
@@ceasarsanchez9086 democrats suck, change my mind
Used the tips in your video to make a great first try pulled pork. Defiantly enjoying all the helpful information in your videos.
Hey mate I'm from a little town in Australia called Thallon and I am just starting to learn how to smoke and this is the best video I have seen to help me out. Good on ya mate!!!
I would be very interested to see how you manage a variety of foods for a party on one smoker from start to finish. Let’s say 2 briskets, 2 pork butts, a bunch of chicken leg quarters or thighs and some sausage. This would make a very interesting video and I think help all of us rookies with time management, temperature management and food locations in the pit itself. You probably have the most understandable and information packed videos on CZcams. Thanks for all your effort.
Here here!
While watching this video I decided to share it with my cousin and told him the same thing about how he explains things very well without being condescending at all and so us amateurs can follow easily.
That's a lot to cook on one smoker and hard to answer without specifics on how big are each of the briskets and butts, how big of a smoker are you talking about, does the smoker have a internal shelf? IMO, get yourself two. I have a Rec Tec 700 and a BGE just for these types of scenarios.
Guitar Kidd need one of those smoker trains, my father-in-law has one and it is fucking wicked
What is the ideal rest time? Can you let them rest for 8 hours like a brisket? A video of managing multiple types of meats (ribs, brisket, pork butt) at the same time would be awesome. Thanks for the content!
Great looking BBQ. I will smoke a butt for Thanksgiving and Christmas. For years I used a dome smoker. Then I graduated to a Bradley smoker. After a storm destroyed it, I got a Masterbuilt. 4 years ago my wife got me a Camp Chef pellet smoker and I love it. Never tried the offset smoker, but you do such an excellent job on it. Keep smoking.
you’re a LEGEND. Everyone can’t get enough of the pulled pork I make thanks to you.
At first I though "oh great another 16 minute video of someone talking non-sense". Then I actually watched the whole video and learned a lot! Thanks
Always remember this. Out of 100 people who say " l know". 30% stop listening and forget. 20% are belittled I don't care what you say. 2% truly want you to succeed. 8% are a holes who Do not give a crap. An the rest are idiots. That's why you need to pick your knowledge. Closer than your friends.
Wow man, the quality of this video is nice. I been watching you for a while and this might be your best video
Thanks! We have been working at it recently
@@user-jn7fr2px3y gtfo of here
I agree the videos are food network quality!
@@donaltemus3565 dude, food network is horseshit compared to this
@@arthurragan1332 lol. Your right he’s definitely on his game with these new videos. He must have basically a production team now a days
I followed this recipe to the T for a Super Bowl Party. A neighbor who is a Michelin Star Chef at the Justin Winery in Paso Robles, CA came up to me and said she loved the sauce and especially the slaw. She said it was the perfect combination and refreshing to not have a typical mayo slaw. I gave you the credit for my pulled pork sliders.
Just smoked my first Boston Butt following Jeremy's guidance in this video, and it came out ... perfect ! Thank-you !
Finally someone goes in depth on how it's done. Pork buttes are simple but thanks for actually highlighting the details.
Busch Hawg Pick any of his videos and you will come out with some very useful information!
Thanks!
Fantastic as always bro!!!! Every time I hear your music come on when that meat hits the grill I have to pour myself a whiskey. It’s Pavlovian at this point.
Did your recipe to the T and it came out Amazing!!!!!! Thank you so much!!!!
You are the “MAN”! About ready to take my brisket off the WSM. Looks awesome! Then off to the oven. Have learned so much from you. 🙏☺️
Little confused on the cooking times and temperatures. Also LOVE THE VIDEO all of your videos have been a huge help!
Basically all the videos I watched and from my initial experience, temp: 250-275F, time: 40 minutes-1 hour a pound. I have a Komado Joe. And it’s usually 45-50 minutes a pound for me.
I always learn something new...I’ve always sprayed everything, I’ll try not spraying the fat next cook! Thanks! I usually finish in the oven, great tips!
I thought the same thing when I watched this! I always spray the fat ... i know its like 12 degrees out right now ... but i want to try this!
Agreed. Great tip.
Me too. I never thought about the fat. It doesn’t need hydrating. Thanks!
Was it 100% apple cider vinegar? Seems like that would be too strong of a flavor on the pork.
@@SnarkySolarGuy 50/50 mix water and vinegar
I tried these tips and tricks today on my pit boss table top pellet grill although it took almost 12 hours, it came out very good. I will be trying this again and tweek couple of things. Thank you for sharing your knowledge and your expertise. It helped tremendously.
Jeremy, You took the fear out of the common person attempting this. Just did 2 of them with the salt and pepper rub. OMG.......Im forever changed! Just bought a shirt that says "Id smoke that"
I like how he makes the instructions easy and less BS… To the point no fillers. Yea Very helpful 👍
Hey, Jeremy. Thank you for all the great content. I have a question about spraying. If the point is to cool down the meat, why don't you spray the underside (that which touches the grates)? It would seem that this part of the roast is transferring the most amount of heat so spraying would be beneficial. Just wondering. Thank you, again.
The fat side is on the bottom so you wouldnt spray that. Usually keep your meat's fattiest side down when smoking.
@@noahdavis8722 Pause @ 7:20. Cap is definitely up and seems like it has been all smoke.
i used a lot of your tips from this video to make a pork butt the itch my new pellet smoker. First time was a success i used salt pepper and garlic over hickory. it came out great!
I used to run a bbq trailer and would have entire cook days in our small town and sell the next day in the bigger surrounding towns, but would ALWAYS save a butt and give it to someone in my little town as a surprise. It was the best seeing the look on someone’s face when delivering fresh, wrapped bbq.