"How-To" - Smoke a Pork Butt- Pulled Pork

[devonatt]

pig ass

[MPotvin15]

Love Your Videos! You are to the point, no crazy music etc. and you give great step by step instructions. Awesome job!

[luckypianocat1]

Great video! Don't envy your weather. Will your little daughter also become a chef?

Here's a joke: Why don't chefs pray before they cook?...Because they're afraid pf Cross contamination!

Thanks!

[gwmiv]

If you like mustard BBQ try First Alarm BBQ Sauce. I use it for a marinade usually but have added to home made sauce for a little extra kick.

[AnotherAmateur]

That looks delicious! I use a Costco boneless pork shoulder cooked in a CookShack elecrtric smoker oven using apple wood chunks. Soaking the pork in apple juice and onions for at least 24 hours before smoking adds complexity to the final flavors. Then I mix the pulled pork with my BBQ Sauce for Amateurs and voila! the best pulled pork sandwich in Silicon Valley. Thanks for a great video!

[burlyburt123]

Very good. I'm about to try my first one on the grill my wife bought me for Fathers Day. Made me hungry just watching. Thank you for posting this video.

[gtiprod]

If you had a Big Green Egg, it would make it a little easier.

[stopanim1]

The butts look great!! You do a great job with the videos. I'd like to see one about smoking a TURDUCKEN.

[EIusives]

I pork butts and taters nostalgia'd.

[luckypianocat1]

Excellent video!

The advice was from the heart. Especially enjoyed little Mariah's appearance.

Too bad that we can't add snow to the recipe,

thank you!

[alexhortdog95]

"the best thing the Good Lord can give us."

Amen to that, brotha. Amen to that.

:-)

[DawgYankee]

Morning,

I made the boston butt recipe last night. Came out great!!! tender juicy and very tasty. thanks for sharing your knowledge with us

[klank67]

Good work sir! I just made you chicken 'n dumplins recipe and it's crazy good .

Cheers

[Iemonette]

beautiful white man food!!!

[BOATR37]

What happen to your neighbors dog i didnt hear it barking??

[TheCheffEddie]

Hi,

I love the way you present your vids. I would like to know what camera and recording/editing system you use. The way you show the work area and not bounce allover the place is perfect. Do you record voice at the time you make the dish or dub it in later?

So many questions and so little time.

I look forward to hearing from you or send me to someone else that I can ask questions to?

Eddie

[blakenkathy]

I am doing a pork shoulder this morning and I cant wait! Your video made me hungry! This is the first pork shoulder I have done, I have done 3 briskets this year and have had excellent results! My wife thinks I am crazy for getting up at 5 to smoke a pork shoulder. She will understand why after she bites into a pulled pork sandwich!

[raffeyg]

Loved this, actually was in the process of smoking my butt when I came across this video, I am a mustard user, don't know why, just am. I use a smoker with a side box, and have smoked several racks of ribs, hasn't let me down yet. Thank you so much for putting this up, I can't wait until dinner time!

[Bassistdan1]

Thanks SO much for this information! I used my WSM for the first time in New Jersey Last September of 09. I now live in Sarasota Florida where the heat is unrelenting - even at night! I'm definitely going to have to keep my eye on my temps more closely this time. But again, very kind of you to share this valuable information!

[Shrimperdude]

Just curious... I have a Weber Genesis (wonderful grill), but it is gas. Would there be any issues doing the same thing with it other than getting the smoked wood flavor and do you have any suggestions for that? I cook ribs on it all the time and would love to get the smoked flavor with my gasser. Any thoughts or suggetions would be appreciated.

[onyxone144]

@zac725 Hey zac, when your pork butt is ready the temp will read between 180-200 and it should be a very dark brown if not a black. When you pull the bone in from that piece of meat it should be clean. Take the excess fat from the pork butt, pull the meat apart and enjoy.

[phranq1969]

Wow, this is just beautiful! The only question i have is how you keep the temperature steady overnight. I would like to try this on my Weber but i guess i would have to keep adding charcoals every 1,5-2 hours. I would love to get some advice.

[dlgreene83]

Im just getting into Smoking and BBQING and just wanted to say I love your shows!! Very informative and I have already learned alot! Your a real inspiration! I will definately be following you on Youtube!

[BBQTalk]

@dlgreene83 Thanks for watching!

[BBQTalk]

@zac725 I only use sand in the pan. At 160, you do not have pulled pork...more like torn leather. Take it up to 195 and taste the difference!

Thanks for watching!

[lildapp76]

love your videos, do you use water in your WSM?

[BBQTalk]

@lildapp76 No, I only use sand.

[dikablu]

Was he actually fired? hahaha

[susanbunch1980]

Excellent video! Expert advice! You should upload your video to Ewisdomtv

[pencilPASTIESpanda]

awsome video, im taking a crack at making my first pulled pork ever tomorrow

[bricki1958]

I have been using my WSM for at least 15 years . In your video you said you filled it and burned all night. The average burn for me without refilling is 3 to 4 hours. Can you explain your loading technique so I don't have to wake up every 3 hours to check the coals.

[Torpedo1218]

bricki are you familiar with the "minion method"? If not, fill the charcoal ring with completely with charcoal. Light your charcoal chimney and dump the hot coals on top, and that should give you around 13-14 hrs of burn, with one water refill needed. This is for the 18" model. I think the 22" will go even longer. I am pretty sure that is the method he uses as well. A lot of people will say that cooking over unlight charcoal is a big no-no. I haven't tasted anything from doing it.

[jmover52]

the minion method works great for me on the 22" wsm. However be advised in cold weather it uses more charcoal to maintain the cook.

[BBQTalk]

@bricki1958 Google "minion method"

[BeeRich33]

@BBQTalk I can go over 8 hours using briquettes using Minion method. But, I prefer lump. I also run my WSM 18 around 200 to 250. I take my PP up to 200, then take the Rapala electric knife to 'em.

[SickAudi]

dude great video thanks

[MartinGuitarLover1]

So what internal temp should it go too??

around 190?/ fantastic video

[sorryexcuse]

Loved your video ;) We have the same cooker, but we're struggling to keep temp stable... what do you use? Charcoal? Briquettes? Thanks ;D

[SickAudi]

charcoal

[ebenabbaan]

What do you think about East Carolina vinegar-based sauces?

[ElementalPeace]

Delicious! Any Carolina BBQ sauce for that matter.

Very Basic Carolina BBQ Sauce:

1 cup apple cider vinegar

1 cup white vinegar

2 tablespoons brown sugar

1 teaspoon ground cayenne pepper

1 teaspoon crushed red pepper

salt & pepper to your taste

simmer real low for an hourlet cool...enjoy

[jamesemtb]

what kind of smoker are you using

[dawg1157]

it's called a Weber Smokey Mountain. one of the best smokers you can buy....imo

[40sigsauer]

awesome video! Thank you very much!!! I love smoked boston butt!!!

[mileforty]

Great video - very insightful. Having my first BBQ today, your video helped me get started. Hope all goes well.

[yattachar]

i just got my first smoker and am very excited. this tutorial was a HUGE help. thanks a bunch, and wish me luck!

[BBQTalk]

Good Luck yattachar !

Let me know how it turns out!

[jimmybobo]

Fantastic video, you speak well on camera! I am throwing my picnic in, in a few minutes just wanted to refresh myself with a video. Thanks!

[burtnic123]

This guy is a great teacher !!! I am making it right this moment on the smoker. I'm at 4 hrs so I guess I have a long wait to go. It will be worth it though !!!

[BBQTalk]

Thanks for the comments! How did yours turn out?

[Deeber65]

yep,...some of the finest eatin' meat ON THE PLANET!! Nothin' like BARK!!!

Geez... watching this is KILLING ME!!!!!!! ;-)

[melvinhartwinkle]

Can I use a Weber kettle to do this?

[JMocella]

You bet - just set it up for indirect cooking.

[BBQTalk]

Yup, do as JMocella says and bank your coals to one side while cooking the butt on the opposite side. Good Luck!

[melvinhartwinkle]

How much coal do I use at the start? And did you use any liquid in the pan?

Thanks

[BBQTalk]

Use a full basket with 15 - 20 lit pieces of coal. I only use sand in my wsm.

[melvinhartwinkle]

@BBQTalk I asked about the liquid because I wanted to know if you do a dry smoke.

Thanks.

[Binome909]

I'm totaly new to this - in fact my smoker has not arrived yet - but I cannot wait to get it going - ........

[BBQTalk]

Good Luck! Let us know how you make out with your new cooker.

[joedefranceschi]

You don't trim the fat off the butts at all? I've been under the impression that you should knife off all the exterior fat (still plenty of marbleing for flavor). Do you have any thoughts on that. Is that another case of "either method works"? Great video.

[KernelPanic2]

It's a matter of choice with the fat. Most (at least from the south) will smoke the butt with the fat side up to allow the juices and the moister to add to the rub and act like a tenderizer. When your cooking it lo and slo, the fat will render from the muscle and as Bubba says the bone will slide out at the right time. I myself have never taken the fat off or cooked it fat side down. Just experiment and see what is best for you. You cant go wrong.

[whiskeymedic]

is WSM a brand name or what does it stand for?

[jevenly]

yes its a brand name stands for "Webber Smokey Mountain" where Webber is the brand and Smokey Mountain the product line.

[martmegalo]

Thanks for the video,real good job!. I just received my Maverick thermometers from Amazon for $50.I did make some ribs last summer, now its time to smoke a pork butt!

[BBQTalk]

You'll love the Maverick Thermometer.

Let us know how the cook turns out.

[pacijent1974]

where do i get termometer and remote part , i have smoker but not rest of the parts great video

tried it my self

delicius

by the way i am from europe and this is

first time i tried pulled pork

[BBQTalk]

The thermometer that I used is a Redi-Chek Maverick ET-73. Its a great remote setup that is good to 100 feet. Try Googling for a source near you.

Thanks for watching.

[TimHallboxlearning]

Great video. Do you use charcoal or gas? And what was the smoker?

[jupiterone1]

Great video!

[dawg1157]

Did you fill your water pan or leave it empty?

[BBQTalk]

I always use sand in my pan.

[hedmannj]

What does the sand do?

[mvlady]

Wow that was so cool when a clean bone came out, very nice

[novicecook]

How do you judge the serving size per person, in terms of weight?

[BBQTalk]

I usually cook 1/3 lb cooked weight per person.

[novicecook]

Wow, that looks delicious. You make it look so easy that I now have to get a smoker and try this. If I come anywhere near that I will be ecstatic.

[GTOJudge68]

I always try to have the butcher leave about 1/4 inch of fat but it's getting difficult to find a supermarket that can do this. They usually get Boston Butts pre-cut.

[david12588]

Have you ever used just mustard for seasoning?

[BBQTalk]

No, I just use mustard to hold the seasonings on. My wife hates mustard and cannot taste it at the end of the cook...I really dont think it would do anything as far as flavor.

[GrillnBarrel]

Hey Guy, I would just invite you to view the "GrillnBarrel" be sure to watch all of film to see the Chicken-Ribs-Butts at the end...Major

[RxBandits9]

i know this sounds dumb, but how do you re-heat your pulled pork when its time to eat?

[allterrainwarrior]

hands down the most informational vid on smoking. Im new to this and this is fun. Good job man!!

[kza7]

Very cool, nice to vids like this on the tube. envious from Alabama.

[bm5447]

God I love my Weber Smokey Mountain. Great idea standing the shoulders up like that. The most I have done is 2 at a time, one on each rack. Do you use briquettes or lump charcoal and did you mop em at all througout the cookin process?

[mikeh1293]

dude, its good to see a canuck doing real bbq. Question....does the electric smoker help regulate the temp throughout the time its smoking ? what i mean is.... is it a wee bit easier to control the temp at a particular degree as opposed to the choochoo train style firebox off smoker? any help would be appreciated. thx

[chordsy]

Good lord. I just spent the last half hour looking up porn and this is the sexiest thing I've seen yet. MMm mm!

[ytertyu]

@chordsy I imagine you were searching tube for "butts" , but did you know that these are male pork butts ??

[higgrobot]

This was great, thanks

[probbq]

BUBBA Q You Da man!

[wittdogd]

great job on the PP

[dizzythorsten]

I find the butts tend to blacken too much,when a steel smoker is used. Now I use only ceramic smokers, the color is deep red instead of burnt black at the end.

[bradbaxter7]

Good but dave is still the king

[davemchiu]

why do they call pork butts if the meat comes from the shoulder or the leg? Is it the fat content? Looks great for cooking though

[HEYPIG]

"In pre-revolutionary New England and into the Revolutionary War, some pork cuts (not those highly valued, or "high on the hog," like loin and ham) were packed into casks or barrels (also known as "butts") for storage and shipment. The way the hog shoulder was cut in the Boston area became known in other regions as "Boston Butt." This name stuck and today, Boston butt is called that almost everywhere in the US,... except in Boston.

[lylesg]

I'm hooked. I built my own smoker last year and am having lots of fun with it and your recipes are the best so far. I'm headed to bbqtalk. Thanks!

[deweys]

probably the best smoking/BBQ video I've ever seen on youtube! Well done sir.

[powerbomb51]

What type of thermometer do you use? Do you keep the temp of the meat and the temp at the level of the grill? Can you explain about the sweet potato?

[dawg1157]

he uses a probe thermometer, probably a wireless remote model so he can go in his house while the smoker is running. the sweet potatoe i think, is used to keep the probe of the thermo level and away from any metal, like a makeshift stand.

[pridetv]

Great video. thank you. I will be smoking a pork butt for the first time next weekend. I have done ribs and turkey many times on my chargriller. Could you help me understand how you were able to use wood and keep the temp constant for such a prolong period of time?

[BBQTalk]

The quality of the WSM is the main reason for stable temps. Several chunks of wood the size of a fist, were used for adding smoke flavor. The main fuel was lump charcoal.

[pridetv]

Okay I see. Thank you for the information. I have never smoked boston but before, what flavor does that dark bark impart?

[jedblues]

can you tell me if you water smoked the pork butt or just hot smoked?

[BBQTalk]

jedblues,

I always cook with sand in the pan. I line the pan with foil, fill it 2/3rds full with sand, and then lay a double layer of foil on top of that. This way I can remove/replace the top layer of foil each cook.

I have tried the water pan way, but the temp not as consistant as sand for me...

[murky2]

Great video. I was riveted to the screen. Really wanted to just reach in and grab a piece after you started pulling. What was the final temp of the meat when you pulled it off the smoker?

I also run a WSM. Come check out my barbecue videos and tell me what you think!

[BBQTalk]

murky2, the temp was 195-198. That doesn't mean that that is the best temp...the best temp is when you can jiggle the bone free or a thermometer or fork slides in and out very easy.

[HEYPIG]

Pray tell, do you use lump or Kingsford, and what's a ballpark amount for cooking 2 10lb pork butts how you did with the WSM? Minion or? Great Bark! Let me know.

[BBQTalk]

Thanks for the comments. I primarily use lump as I like the flavor it gives, but there is nothing wrong with good quality briquettes as well. The butts took about 14 hours using Minion on a WSM.

[HEYPIG]

Awesome video. I really like all your videos on BBQ, very well planned and filmed, with pertinent info on the process. I live at a similar latitude across the border in Michigan, so I feel your pain with the outdoor cooking in the freezing weather, also glad to see I'm not the only one with neighbors whose dog will not STFU, i want to kill that dog next door (mine and yours).

[BBQTalk]

LOL, thanks for watching!

[ROCKGY1]

Great video i was wondering how much charcoal lighted ones did you use 1 weber chimmy and how much unlit charcoal did you use for it to stay for 13 hours also did you have your vents 1/2 open or closed thanks for a great video.

kind regards

Gregory

[BBQTalk]

Gregory, I never count how many I light, I always fill the chimney. Top vent always open, 2 bottom vents closed and 1 bottom vent open about 15%...that is what was needed for fire control on THIS cook.

[Neseri2de]

Very professional well explained and simple, what can I say!

This might sound like a dumb question but the temperatures you quote are they in F or C, I figured F but could you clarify this please.

[BBQTalk]

Thanks for the comment, glad you enjoyed. The temps were in F., except when I spoke of outdoor temps...pretty sure I gave both C and F when referring to that.

[newtonbrook]

I finally figured out my Q. WSM is a Weber Smokey Mountain. How do you like it? Would you recommend it?

[BBQTalk]

Sorry for taking so long to answer...yes and yes.

[newtonbrook]

This is a good video. I have only done brisket, 8hr indirect on a gas grill. You have insired me to do a butt. Is that smoker a gas smoker?

[BBQTalk]

No, its a charcoal/wood chunk cooker. Its a WSM, Weber Smokey Mountain. The best bang for the buck smoker on the market.

You can do the butt on a gasser the same way you did the brisket. Just watch your temps. Thanks for watching.

[bettyjk]

Great video! I've never used a smoker before but I'm inspired to try it now.

I'm glad you didn't edit out the little "blooper" at the end.  Very cute!

[phdla]

Great vid!

[ScottF250]

Great Video! Thanks for takin the time to make it

[somegeek]

Excellent video - thanks for sharing.

[BBQTalk]

Thank you very much!

[xRemx]

Do you think the turbinado helps make a better bark than the brown sugar because of the carmelization properities, being less refined and more raw? I have not used turbinado yet. I personally think the yellow mustard affects the quality of the bark, which is of course a big part of good BBQ. Nicely done.

[BBQTalk]

I really like the flavor that the turbinado adds to the bark. Give it a try sometime.