not a bad video but that is not an east carolina sauce recipe. more of a nc foothills style. the coastal carolinians are the ones that just use vinegar and pepper. but good video
I am from PA and I do my pulled pork about the same way ... well sorta I put Slaw on Bottom and Pickle Rings on top. :P
I smoke it with Apple with a charcoal assist for heat and the sauce is ALWAYS homemade and I make a few different ones but Apple Cider based is my #1 for Pulled pork.
Not many do that up "North" but there are a few that just obsess over BBQ and smoking.
Damn man, if I was not smoking Baby Backs tomorrow you have had me talked into pulled pork!
Great looking meat guys... I don't think it matters where you are from. Either you can cook or you can't. I'd like to taste some Union cooking sometime. I'm sure you boys have some good flavors we haven't tried or probably wouldn't try in the South. Don't matter where yer frum, good BBQ is good BBQ, period. Cookin' in the snow... Did that once and my poor rebel smoker could hardly keep up.... heh-heh-heh What spices you usin'??? :-D
@Landotter1 Smoking meat in the dead of winter is one of our favortite pasttimes. You just gotta give it a little more heat to combat the freezing temps. We are partial to a bourbon/maple syrup galze on our ribs. I don't know if y'all in the south would mess around with that, but seeing as how it contains bourbon, I'm guessing you just might...
We like brown sugar/chili powder-based rubs for our bbq. What are you using down there?
@tabezachary Bourbon/maple sounds just dandy... Great idea! I'll try it! Got some real-deal maple syrup too! :-D Yes, we use maple sometimes but brown sugar and molasses are the most common that I know of. In Texas, we use chili powder a lot, along with paprika, onoin and garlic powder and some, like cumin, which gives a more southwest flavor, and don't forget to pile on the jalapenos!!! I also like to take garlic cloves and bury them within small slices in the meat. Happy smokin!
That exterior space that’s between those buildings is a diamond in the rough. Apartment dwellers, no matter the City would kill for that luxury space, great place for an inner-city bbq or an under-cover bbq business doing lunch to order; delivery only Don’t want local code enforcement sniffing around… Bet you can turn $5K a month catering to specific/discrete cliental.
Currently, six dislikes on this video, sadly those moronic, idiotic, kill-joy critics must be Vegetarians or Vegans… I would wash all the dishes and clean up the entire mess and shovel all the snow on the sidewalk just for a taste of that bbq…
Fantastic....funny to see cooking outside in such crap weather.
Looking at building backyard "smoker" (the American Type) no better motivation than watching this.... Should I look in the Supermarket (next to Paul Newman sauces) for your products yet? M
great video guys. I do a few things differently, but that's bbq......its an experiment and an adventure. I would like to video my process as well, and get a quality video of the experience, like you guys captured.
Why is your grill so clean? Do you actually smoke that much? Or are you a part time smoker....are you professing that you are a smoker who makes thier own BBQ sauce and plays music so everybody things you know how to smoke. Be real man, move out of Chicago and smoke some real ribs with oak, madrone and alder.
@smithriverdude I think I'll stay in Chicago and keep using my apple and hickory. Oak? Please, guy. Your pork'll taste like a tree if you use that stuff. Stick to what I'm sure you know best: a gas grill and boneless, skinless chicken breast. Over and out.
@smithriverdude For one, our grill is so clean because we actually take care of it. I imagine your grates haven't been cleaned since your smoker came out of the box. And don't go telling me that seasoned grates make for better bbq. That's b.s. And yes, we do smoke. Often. You'd put your smoker in a closet and never look at it again if you tried our stuff. Yes, it's that good.
hey guys,... im from tennesse and i just got to say, that looks like a lot of fun! i also have to say, i dont give a crap where u r from, if u love to smoke and slow cook like u guys r, u r in the family..... i would love to try the northern flavors of slow cook smoked food..... we love it down here, and after seeing that i just want to go fire up my smoker, but i dont know if i could handle that cold ass air up north....Lol....I drive trucks for a living and i know how cold it gets....Lol....
@janable2000 If you purchase a bone in pork shoulder there will be no netting or rope. If a pork shoulder has a rope around it buy a different one without. A leg of lamb, in contrast, might require the netting during the smoking process.
Cool you guys use royal oak chefs select 100% harwood briquette, -retail only bag 40lb-the extral large size of the briquette workd magic on the 18.5 wsm... I went 13 hours with out refueling on mine for last nights butt
Great video from sauce and meat prep perspective, and that's where it ends. There is no such thing, ANYWHERE, where pulled pork is cooked without wood smoke for flavor. You are cooking strictly over charcoal??? The video mentions nothing about adding wood to the charcoal, right? The smoke gives flavor to the meat.........not sauce disguising charcoal flavor. So, in that respect, you and your BBQ expert buddy Adam Baldwin, "can't hang anywhere" as far as making barbecue.
@lrbaseball15 I would disagree. If I were using a decent mesquite lump, such as Lazzari, the brand that I believe he said he was using, the smoke coming off that lump would certainly penetrate the meat for smoke ring. In fact, the Lazzari mesquite lump creates a good amount of smoke on its own, as this is the brand I use. I too probably would have put a half dozen small chunks of wine stave oak, my wood of choice as I have a ton of it, But there are certain things I barbeque that need no wood.
@lrbaseball15 We most definitely used wood to smoke the pork butt. We usually use a combination of hickory and a fruit wood, either cherry or apple. Sometimes we might throw some maple in there if we're feeling it. The video does not mention our wood choice, so I could see how one might be led to believe the butt was cooked over charcoal. Far from the case, my friend. I am in total agreeance here. A bbq without smoke is like a burger without a bun. Just can't do it.
Looks delicious! I soak the pork shoulder in apple juice and onions for at least 24 hours before cooking to give it more flavor. Sprinkle on my own dry rub made from nearly every spice and herb I have. Then I use a Cookshack electric smoker oven for 17 hours with apple wood for the smoking. After pulling it apart I mix it with my BBQ Sauce for Amateurs and voila! -- the best pulled pork sandwich in Silicon Valley! Hope you'll take a look. Thanks for a great video!
this is what a youtube video should be. After all these years, enough of just turning whatever crappy camera you have on and pressing record. Awesome to see people taking pride in the production of both video and barbecue
I live in Texas and bbq at least 3 times a week. Whoever has not bbq'ed in the winter does not know exactly how hard it is to maintain a constant heat. I for one know. I have bbq'ed in 70 mph sand storms, pouring rain, snow you name it nothing stops me. It looks to me like you know what your doing. When the bone comes out clean 9 times out of 10 it's done. I cook mine until it reaches 190 to 200 degrees internal temp then I let it rest 30 minutes before pulling. Take Care!
wonder what temperature you had it inside the cooker since it took 16 hours to do it? Great video and great food...the vinegar bbq sauce is amazing to but had to do it with Apple Cider Vinegar and to my amazement it is tangy, just the way I like it, and good real good. Smoke mine at 250 and there are spikes and temp. decreases sometimes but only when I open for bastin' and fillin' the water pan back and it is done in 9 hours and very addictive more addictive than Crack Concaine.
what is the recipe for the carolina vinegar sauce? email me at cshobby7@yahoo.com for it. love anything with vinegar in bbq, by the way your video is amazing and smokin' a butt 2morrow.
So it looks like you used regular old white vinegar for your BBQ sauce, but what I'm wondering is if you think Apple Cider vinegar or White Wine vinegar would work, too. Seems to me that ACV in particular might lend a nice sweetness to it.
Btw, that is western style Carolina sauce you made not east! The east will run away from anything tomato in their sauce. The vinegar tomato combo is definitely western style
Yep. Eastern = no mater. Lots of mustard, vinegar, and brown sugar, molasses, cayenne, but no tomato. If it's remotely tomato = western Carolina. People get in fist fights in the Carolinas about this matter. (You might be a redneck if . . . ) Being from western NC, I prefer eastern.
Great video. I like this guys spirit. This is what YouTube is all about. I barbeque and I have some videos on my channel on this same subject . I have a Chargriller offset smoker that I modified. Check it out. Thanks for the great video.
Great video. I like this guys spirit. This is what YouTube is all about. I barbeque and I have some videos on my channel on this same subject . I have a Chargriller offset smoker that I modified. Check it out. Thanks for the great video.
Great video. I like this guys spirit. This is what YouTube is all about. I barbeque and I have some videos on my channel on this same subject . I have a Chargriller offset smoker that I modified. Check it out. Thanks for the great video.
Awesome job love smoked pulled pork. Way better than "crock pot" pulled pork. Those ribs looked good to when you were slicing them but nothin' like pulled pork. Gotta try that Carolina Sauce. Love there Sweet Mustard BBQ Sauce though. Good job on smokin' those butt's
well...A+ on video quality and filming/editing.....looks great too! 16 hrs may be a bit long....not much diff texture in 12 hrs and 16... awesome video!
Very good video. I see you did not give away any spice/rub secrets. To me that's one of the hardest parts to develope, and it takes numerous cookings to zero in. There are so many versions out there, that I guess everyone has to patent their own after a while.
Cool intro. How sad that a life was killed for this. I'd rather stick to my plant based diet and eat lots of energizing vitamines than charcoaled carcasses. You really are what you eat!
@pigsaresmart i hope you dont think you are making a difference ? lol you not eating ur meat isnt affecting anyone else and the monster of capitalism and industry will continue to slaughter animals for profit :) find a better purpose in life than defending lower members of the food chain.
Quality vid; i suppose northerners are good imitators after all. All is not well though. Unlit charcoal used to cook 2:11 ? Not only is it dangerous, but it makes the bark bitter, which might explain why its so black. If you want to do that you should use lumpwood charcoal.
From a semantics standpoint, this sauce is a piedmont nc variety, as opposed to an eastern nc style. Ketchup and white vinegar are primarily used in the piedmont region. whereas in eastern nc, it is usually apple cider vinegar and no ketchup. Ketchup is heresy in the East.
This video shows that even with a no frills camera one can make a very interesting and entertaining video production as long as there is proper direction/editing. Great job.
Mr. Texas, as an avid BBQ fan, and as someone who as eaten quite a bit of Texas BBQ, I must tell you that the tasty stuff we cook up is as good as, if not better than, a lot of the stuff I've had down in your great state. Our Yankee neighbors would surely be proud of our fine offerings, but I think you would be pleasantly surprised yourself.
Your video was my text book for my first use of my Weber Bullet. I did 2 pork shoulders with the twice rub method and used apple cider vinegar as a baste during the cook up. I started the cook at 9pm and went for 14.5 hours. When taking the pork out they were like jelly. Very difficult to remove actually. The bark was divine, the meat was pull-apart perfect and the bone came out clean as a whistle. I made my own slaw and piled everything on to soft white bread rolls. Thanks guys.
Great video, Its nice to know that you have good knowledge of the different areas of the country and their own specialties. As a BBQ / Smoke master from Kansas I give you a 10 for video content and wish I had a bun full of that good looking pork. I also use an apple juice & rub to inject into the meat. It adds even more punch and increases the moisture/juice content resulting in an even more tender texture. Great Job ! Hope you had apple pie after !
Good looking pork, try some apple wood chips( soaked for at least 12 hrs) mixed with the charcoal, man that really blends with the taste of pork and a good viniger based sauce.
Won't the unlit Kingsford-style charcoal leave a bitter taste? I thought you were suppose to either use lit/ashed over Kingsford-style charcoal, or lump charcoal (lit or unlit). Whenever I use Kingsford-style charcoal for smoking, I light it in a separate charcoal and once they have ashed over, I place them in the smoker.
I never cook my butts over 8 hours and they are always fall off the bone tender, but longer never hurts. I did notice however that you guys never said anything about using wood for smoke....what's up with that...maybe i missed it but....you gotta have the wood smoke man.
your ancient ancestors would have died / starved well before your 16hr pork butt was cooked & preped three days before . the whole idea is to eat it not to just spend hours preping good story though . you catch me i'm sure.
Eh, everyone likes bbq. Everyone could cook bbq. Its just meat. Its just smoke.
But you guys are so creepily smug and so self-congratulatory. You totally don't get why bbq is tradition in the south and other places. You and your attitude would get laughed out of any real smoke house.
You're not cooking with soul. You're just cooking.
Mr. Battle, I disagree with you on so many levels. Everyone cannot cook bbq. Everyone can grill, that is for certain, but bbq takes much more skill and attention to detail; the fine balance of smoke and heat combined with a subtle spice blend is far more complex than simply throwing a piece of meat over some coals. I do agree with you on one point. we are definitely self-congratulatory. There have been plenty of sub-par attempts, so a success such as this brings much satisfaction, no doubt!
Great video, Go Chicago smoking! I love the meat prep tips and cooking. But Eastern North Carolina sauce is hideous. Vinegar based sauce is not a good thing. Go with Western NC or any other style (KC, Austin, etc). That vinegar stuff is yuck. Brown sugar or tomato should always be the base.
Now, I think "yuck" is a bit of an overstatement. While Western NC, KC, and Austin all add there piece to the bbq-loving diaspora that is America, the vinegar-based sauce of Eastern NC can hold its own. The issue I have with a tomato or brown sugar-based sauce is that it can sometimes be a little sweet, thereby masking the subtle flavors of slow-smoked pork. Vinegar, with its tart acidity, is a nice complement to the fat in the pork.
While tomatoes are naturally acidic, the high sugar content of ketchup is overly sweet. If you're gonna take the time to bathe a pork shoulder in the sweet smoke of hickory and cherry, you should at provide a sauce that enhances the flavor. This does not mean that I am against using a nice tomato-based sauce as a topping. I accept all forms of BBQ.
not a bad video but that is not an east carolina sauce recipe. more of a nc foothills style. the coastal carolinians are the ones that just use vinegar and pepper. but good video
UTVols416 2 weeks ago
This video is 16hrs long.
borntaboogie 3 weeks ago
rub doesn't "marinade" you stupid fuckers.
RumbleTouchDroid 1 month ago
Nice work gentlemen. Looks like a fine time. Chicago is on the map :)
awesomerpower 1 month ago
Great Video!
I am from PA and I do my pulled pork about the same way ... well sorta I put Slaw on Bottom and Pickle Rings on top. :P
I smoke it with Apple with a charcoal assist for heat and the sauce is ALWAYS homemade and I make a few different ones but Apple Cider based is my #1 for Pulled pork.
Not many do that up "North" but there are a few that just obsess over BBQ and smoking.
Damn man, if I was not smoking Baby Backs tomorrow you have had me talked into pulled pork!
Nice job again!
bear19682008 1 month ago
Well done fellas. love the execution and the camaraderie
superviralman 1 month ago
Great looking meat guys... I don't think it matters where you are from. Either you can cook or you can't. I'd like to taste some Union cooking sometime. I'm sure you boys have some good flavors we haven't tried or probably wouldn't try in the South. Don't matter where yer frum, good BBQ is good BBQ, period. Cookin' in the snow... Did that once and my poor rebel smoker could hardly keep up.... heh-heh-heh What spices you usin'??? :-D
Landotter1 1 month ago
Comment removed
tabezachary 1 month ago
This has been flagged as spam show
@Landotter1 Smoking meat in the dead of winter is one of our favortite pasttimes. You just gotta give it a little more heat to combat the freezing temps. We are partial to a bourbon/maple syrup galze on our ribs. I don't know if y'all in the south would mess around with that, but seeing as how it contains bourbon, I'm guessing you just might...
We like brown sugar/chili powder-based rubs for our bbq. What are you using down there?
tabezachary 1 month ago
@tabezachary Bourbon/maple sounds just dandy... Great idea! I'll try it! Got some real-deal maple syrup too! :-D Yes, we use maple sometimes but brown sugar and molasses are the most common that I know of. In Texas, we use chili powder a lot, along with paprika, onoin and garlic powder and some, like cumin, which gives a more southwest flavor, and don't forget to pile on the jalapenos!!! I also like to take garlic cloves and bury them within small slices in the meat. Happy smokin!
Landotter1 1 month ago
... the awesomeness. great, great vid.
MrDelway7 2 months ago
you guys did a great job, keep up the good work.
j43223432g 2 months ago
That exterior space that’s between those buildings is a diamond in the rough. Apartment dwellers, no matter the City would kill for that luxury space, great place for an inner-city bbq or an under-cover bbq business doing lunch to order; delivery only Don’t want local code enforcement sniffing around… Bet you can turn $5K a month catering to specific/discrete cliental.
johnnybagofdonets 2 months ago
Currently, six dislikes on this video, sadly those moronic, idiotic, kill-joy critics must be Vegetarians or Vegans… I would wash all the dishes and clean up the entire mess and shovel all the snow on the sidewalk just for a taste of that bbq…
johnnybagofdonets 2 months ago
Man....Super-Fantastic & Great Music....Well Done....Wouldn't change a thing.... Perfection is no accident...Double thumbs-up!
johnnybagofdonets 2 months ago
Fantastic....funny to see cooking outside in such crap weather.
Looking at building backyard "smoker" (the American Type) no better motivation than watching this.... Should I look in the Supermarket (next to Paul Newman sauces) for your products yet? M
AussieMark03 3 months ago
great video guys. I do a few things differently, but that's bbq......its an experiment and an adventure. I would like to video my process as well, and get a quality video of the experience, like you guys captured.
drtrotter74 4 months ago
Why is your grill so clean? Do you actually smoke that much? Or are you a part time smoker....are you professing that you are a smoker who makes thier own BBQ sauce and plays music so everybody things you know how to smoke. Be real man, move out of Chicago and smoke some real ribs with oak, madrone and alder.
smithriverdude 4 months ago
Comment removed
tabezachary 4 months ago
Comment removed
tabezachary 4 months ago
@smithriverdude I think I'll stay in Chicago and keep using my apple and hickory. Oak? Please, guy. Your pork'll taste like a tree if you use that stuff. Stick to what I'm sure you know best: a gas grill and boneless, skinless chicken breast. Over and out.
tabezachary 4 months ago
Comment removed
tabezachary 4 months ago
@smithriverdude For one, our grill is so clean because we actually take care of it. I imagine your grates haven't been cleaned since your smoker came out of the box. And don't go telling me that seasoned grates make for better bbq. That's b.s. And yes, we do smoke. Often. You'd put your smoker in a closet and never look at it again if you tried our stuff. Yes, it's that good.
tabezachary 4 months ago
Looked great, guys! I'm sitting here looking for inspiration waiting to light my smoker. I'm gonna guess Adam is from Canada, aye?
SteveInFlorida 4 months ago
nice food and good company good luck in your future ventures
PAMAROSHOUSE 4 months ago
hey guys,... im from tennesse and i just got to say, that looks like a lot of fun! i also have to say, i dont give a crap where u r from, if u love to smoke and slow cook like u guys r, u r in the family..... i would love to try the northern flavors of slow cook smoked food..... we love it down here, and after seeing that i just want to go fire up my smoker, but i dont know if i could handle that cold ass air up north....Lol....I drive trucks for a living and i know how cold it gets....Lol....
thealfa1435 4 months ago
the rope around the pork to hold it in together. remove it while smoking?
janable2000 4 months ago
@janable2000 If you purchase a bone in pork shoulder there will be no netting or rope. If a pork shoulder has a rope around it buy a different one without. A leg of lamb, in contrast, might require the netting during the smoking process.
HStokesification 4 months ago
@HStokesification thanks for your reply
janable2000 4 months ago
great video. do i leave the netting on the pork shoulder when i smoke it.
janable2000 4 months ago
@janable2000 negative.
ebenabbaan 4 months ago
not even sure what netting is..
ebenabbaan 4 months ago
respect. you look like David Lettermans son. can i pull it i just want to see how it breaks up.
execbarber 4 months ago
is this the fucking 'Office'? Just show me how to cook it
nintendoshoe 5 months ago 2
@nintendoshoe That's some funny shit......
backbooster 5 months ago
excellent fucking video!!!! loved it... Im smoking a pork fillet tomorrow!!!!
drummerlars 5 months ago
Cool you guys use royal oak chefs select 100% harwood briquette, -retail only bag 40lb-the extral large size of the briquette workd magic on the 18.5 wsm... I went 13 hours with out refueling on mine for last nights butt
Ab82photog 5 months ago
this is exactly how you do it . i always start midweek when i do my butt
bigbubba8888 6 months ago
no smoke ? everything was good but no smoke?
execbarber 6 months ago
This has been flagged as spam show
Thumbs up!!
birstabladet 6 months ago
ma'an this is cool! the video qualtiy was excellent. the pork looked top notch!! good job fellas...
zongbilla 7 months ago
It would be nice to know what spice rub he used.
SteelerGold1 7 months ago
motherduckky, stop talking!
BreakfastBentoBox 7 months ago
Great video from sauce and meat prep perspective, and that's where it ends. There is no such thing, ANYWHERE, where pulled pork is cooked without wood smoke for flavor. You are cooking strictly over charcoal??? The video mentions nothing about adding wood to the charcoal, right? The smoke gives flavor to the meat.........not sauce disguising charcoal flavor. So, in that respect, you and your BBQ expert buddy Adam Baldwin, "can't hang anywhere" as far as making barbecue.
lrbaseball15 7 months ago
@lrbaseball15 I would disagree. If I were using a decent mesquite lump, such as Lazzari, the brand that I believe he said he was using, the smoke coming off that lump would certainly penetrate the meat for smoke ring. In fact, the Lazzari mesquite lump creates a good amount of smoke on its own, as this is the brand I use. I too probably would have put a half dozen small chunks of wine stave oak, my wood of choice as I have a ton of it, But there are certain things I barbeque that need no wood.
ross939 6 months ago
@lrbaseball15 We most definitely used wood to smoke the pork butt. We usually use a combination of hickory and a fruit wood, either cherry or apple. Sometimes we might throw some maple in there if we're feeling it. The video does not mention our wood choice, so I could see how one might be led to believe the butt was cooked over charcoal. Far from the case, my friend. I am in total agreeance here. A bbq without smoke is like a burger without a bun. Just can't do it.
tabezachary 5 months ago
Did you guys inject the butts?
omrebel1981 7 months ago
I'm gonna smoke one next Sunday! Great video! Thanks!
GradyWhite2007 7 months ago
dexter morgan descendent?
alexsixfiveoh 7 months ago
GREAT VID. I LOVE THE MUSIC. GREAT FOOD, FRIENDS, FAMILY AND SOME COLD SUDS! I LOVE IT!
chilled2perfection 7 months ago
Crap....drooled all over my shirt.....
Zombunist 7 months ago
To the 4 people wo did not like this vid I will be MORE than happy to drop a hot n steamy deuce in YOUR bbq sandwich.
southernfryedyankee 7 months ago
Looks delicious! I soak the pork shoulder in apple juice and onions for at least 24 hours before cooking to give it more flavor. Sprinkle on my own dry rub made from nearly every spice and herb I have. Then I use a Cookshack electric smoker oven for 17 hours with apple wood for the smoking. After pulling it apart I mix it with my BBQ Sauce for Amateurs and voila! -- the best pulled pork sandwich in Silicon Valley! Hope you'll take a look. Thanks for a great video!
AnotherAmateur 7 months ago
Loved it!!!
dynodon427 8 months ago
I can't believe you didn't give the bone to that poor ol' ugly dog. Ain'tcha eva heard o' knick knack paddywack?
billythebrainsoftain 8 months ago
Amazing video!!!! The stokes guy reminds me of Vince Vaughn! Lol
mactastic2011 8 months ago
this is what a youtube video should be. After all these years, enough of just turning whatever crappy camera you have on and pressing record. Awesome to see people taking pride in the production of both video and barbecue
iraaikman 8 months ago
this is looking great man i'm looking forward 2 make them myself:D
psv4lif 9 months ago
Awesome !
ttasd1 9 months ago
bring it lol
cbauer625 9 months ago
I'm so god damned hungry now!
oneznzeroz 9 months ago
awesome video guys...
Mazzdog77 10 months ago
Does'nt look like you guys had enough food.
tbursee 11 months ago
I live in Texas and bbq at least 3 times a week. Whoever has not bbq'ed in the winter does not know exactly how hard it is to maintain a constant heat. I for one know. I have bbq'ed in 70 mph sand storms, pouring rain, snow you name it nothing stops me. It looks to me like you know what your doing. When the bone comes out clean 9 times out of 10 it's done. I cook mine until it reaches 190 to 200 degrees internal temp then I let it rest 30 minutes before pulling. Take Care!
skoggit 11 months ago
Awesome video mate!!! Would guys be willing to share that rub recipe or recommend a good one?
3zib 1 year ago
Comment removed
3zib 1 year ago
why are they talking like its an historical event.
treyguy09 1 year ago
What is in that kids corner of his mouth?? What is growing there!
Cammando2317 1 year ago
EATING FOIL???
c80greenback 1 year ago
Are you guys fags? I'm just asking?
smithriverdude 1 year ago
wonder what temperature you had it inside the cooker since it took 16 hours to do it? Great video and great food...the vinegar bbq sauce is amazing to but had to do it with Apple Cider Vinegar and to my amazement it is tangy, just the way I like it, and good real good. Smoke mine at 250 and there are spikes and temp. decreases sometimes but only when I open for bastin' and fillin' the water pan back and it is done in 9 hours and very addictive more addictive than Crack Concaine.
777shaye777 1 year ago
what is the recipe for the carolina vinegar sauce? email me at cshobby7@yahoo.com for it. love anything with vinegar in bbq, by the way your video is amazing and smokin' a butt 2morrow.
PrincessJLP9 1 year ago
So it looks like you used regular old white vinegar for your BBQ sauce, but what I'm wondering is if you think Apple Cider vinegar or White Wine vinegar would work, too. Seems to me that ACV in particular might lend a nice sweetness to it.
Leaderspdx 1 year ago
I have to say this Dude is The BBQ King. This is the first time i started to drool on my screen.
schemaia 1 year ago
looks like you got you some northern quality bbq there...lol yankee boy ;)
scott80100 1 year ago
Btw, that is western style Carolina sauce you made not east! The east will run away from anything tomato in their sauce. The vinegar tomato combo is definitely western style
daniel1c 1 year ago 2
@daniel1c
Yep. Eastern = no mater. Lots of mustard, vinegar, and brown sugar, molasses, cayenne, but no tomato. If it's remotely tomato = western Carolina. People get in fist fights in the Carolinas about this matter. (You might be a redneck if . . . ) Being from western NC, I prefer eastern.
annzup57 1 year ago
Great video. I like this guys spirit. This is what YouTube is all about. I barbeque and I have some videos on my channel on this same subject . I have a Chargriller offset smoker that I modified. Check it out. Thanks for the great video.
whitscot 1 year ago
This has been flagged as spam show
Great video. I like this guys spirit. This is what YouTube is all about. I barbeque and I have some videos on my channel on this same subject . I have a Chargriller offset smoker that I modified. Check it out. Thanks for the great video.
whitscot 1 year ago
This has been flagged as spam show
Great video. I like this guys spirit. This is what YouTube is all about. I barbeque and I have some videos on my channel on this same subject . I have a Chargriller offset smoker that I modified. Check it out. Thanks for the great video.
whitscot 1 year ago
Awesome job love smoked pulled pork. Way better than "crock pot" pulled pork. Those ribs looked good to when you were slicing them but nothin' like pulled pork. Gotta try that Carolina Sauce. Love there Sweet Mustard BBQ Sauce though. Good job on smokin' those butt's
777shaye777 1 year ago
Love this video! Very well shot!
dskillzhtown 1 year ago
well...A+ on video quality and filming/editing.....looks great too! 16 hrs may be a bit long....not much diff texture in 12 hrs and 16... awesome video!
Tleffew1 1 year ago
Very good video. I see you did not give away any spice/rub secrets. To me that's one of the hardest parts to develope, and it takes numerous cookings to zero in. There are so many versions out there, that I guess everyone has to patent their own after a while.
LRSS46 1 year ago
NIce vid. Thanks
bigsammieking 1 year ago
LOL, give that dog a bite:)
diddles123wtf 1 year ago
That looks so fucking awesome
hawkman2111 1 year ago
Cool intro. How sad that a life was killed for this. I'd rather stick to my plant based diet and eat lots of energizing vitamines than charcoaled carcasses. You really are what you eat!
pigsaresmart 1 year ago
@pigsaresmart ...you vegetarian you!! looking at vids of smoked pork...dreaming....drooling....funny....you so want meat!
Tleffew1 1 year ago
@pigsaresmart i hope you dont think you are making a difference ? lol you not eating ur meat isnt affecting anyone else and the monster of capitalism and industry will continue to slaughter animals for profit :) find a better purpose in life than defending lower members of the food chain.
yankeez99 1 year ago
i want that straight fat!!!!
lowell191 1 year ago
Great video! Whoever shot and edited must be a pro! Gotta love the pulled pork!
mannye 1 year ago
Quality vid; i suppose northerners are good imitators after all. All is not well though. Unlit charcoal used to cook 2:11 ? Not only is it dangerous, but it makes the bark bitter, which might explain why its so black. If you want to do that you should use lumpwood charcoal.
veritaslogos 1 year ago
The first guy (talking) looks like Vince Vaughn (sp?)...sweet-ass video, BTW :)
lauramariemoore 1 year ago
no we dont, trust me we have nothing to add
TwatHammer131 1 year ago
how can get titles of the music you used??
miamiwax 1 year ago
From a semantics standpoint, this sauce is a piedmont nc variety, as opposed to an eastern nc style. Ketchup and white vinegar are primarily used in the piedmont region. whereas in eastern nc, it is usually apple cider vinegar and no ketchup. Ketchup is heresy in the East.
However, nice video.
thumperola 1 year ago
what were you spraying your basting mix with? A C.L.R. bottle??
tommybshr 1 year ago
I watch this video a few days before I do pulled pork everytime ... and almost exactly the same way you guys do it. Beautiful!
mjrinkenbaugh 1 year ago
This is one of the most sadistic videos I ever saw on youtube .You guys are cruel , cruel S.O.Bs :)
ytertyu 1 year ago
This video shows that even with a no frills camera one can make a very interesting and entertaining video production as long as there is proper direction/editing. Great job.
tf8252 1 year ago
As a Texan, I can say you've likely made your Yankee neighbors proud.
duncanmcalynn 1 year ago
Mr. Texas, as an avid BBQ fan, and as someone who as eaten quite a bit of Texas BBQ, I must tell you that the tasty stuff we cook up is as good as, if not better than, a lot of the stuff I've had down in your great state. Our Yankee neighbors would surely be proud of our fine offerings, but I think you would be pleasantly surprised yourself.
tabezachary 1 year ago
Your video was my text book for my first use of my Weber Bullet. I did 2 pork shoulders with the twice rub method and used apple cider vinegar as a baste during the cook up. I started the cook at 9pm and went for 14.5 hours. When taking the pork out they were like jelly. Very difficult to remove actually. The bark was divine, the meat was pull-apart perfect and the bone came out clean as a whistle. I made my own slaw and piled everything on to soft white bread rolls. Thanks guys.
nephos100 1 year ago
16 hours? Not necessary.
onealmed 1 year ago
Nice work, I'm making them this weekend.
pagg30 1 year ago
Great video, Its nice to know that you have good knowledge of the different areas of the country and their own specialties. As a BBQ / Smoke master from Kansas I give you a 10 for video content and wish I had a bun full of that good looking pork. I also use an apple juice & rub to inject into the meat. It adds even more punch and increases the moisture/juice content resulting in an even more tender texture. Great Job ! Hope you had apple pie after !
TheFubar55 1 year ago
Well done video--damn that looks do too!
davidslott 1 year ago
Good Job, even the dog got a taste.
johnnybagofdonets 2 years ago
You yankees dont know nuttin about no BBQ!!!
dragon76dc 2 years ago
and you're doing wonders to stop the stereotypes about southerners.
reaganlab 1 year ago
Hey I enjoyed your video. Make another video for us. I've been wanting to make my own video but have not gotten to it. Thanks
petergibons 2 years ago
Wonder who got the aluminum foil as a condiment in thier sandwich ? .. Checkout 5:13 .. lower left in the pork. other than that . looks good
james92y 2 years ago
Good looking pork, try some apple wood chips( soaked for at least 12 hrs) mixed with the charcoal, man that really blends with the taste of pork and a good viniger based sauce.
TheHitman1970 2 years ago
Won't the unlit Kingsford-style charcoal leave a bitter taste? I thought you were suppose to either use lit/ashed over Kingsford-style charcoal, or lump charcoal (lit or unlit). Whenever I use Kingsford-style charcoal for smoking, I light it in a separate charcoal and once they have ashed over, I place them in the smoker.
flipdickson 2 years ago
Using unlit charcoal to make the smoke last longer is called the Jim Minion method. It is a very popular way to make the charcoal burn longer.
ZiggZagg11 2 years ago
Great stuff guys, beautiful thing right there. Love the Carolina-style sauce.
That's Washboard Sam in the song? Could've sworn that was Barbecue Bob Hicks, lol.
Nice touch, really sets this video apart from being not only informative, but entertaining and heartfelt as well.
lennyd23 2 years ago
This was a very thorough video, a complete novice would understand and be able to follow the directions.
kessf22 2 years ago
Yall did a great job guys, I love the documentary style.... and the awsome techniques.
gastonlang 2 years ago
Great Video! Enjoyed the enthusiasm! BBQ is a part of everyone..Y'all said it well!
wache22 2 years ago
this is an excellent video,you guys did a great job on the butt,looks moist, juicy, and tender, combined with the video quality it makes you hungry.
GREAT JOB
MrSDH 2 years ago 5
I never cook my butts over 8 hours and they are always fall off the bone tender, but longer never hurts. I did notice however that you guys never said anything about using wood for smoke....what's up with that...maybe i missed it but....you gotta have the wood smoke man.
frickthat1 2 years ago
enjoyed the video guys!
jdsmith1011 2 years ago
"hey...that's straight fat Adam!"...4:59
jsj2210 2 years ago 5
Kind sir, would you be so kind as to reveal if you are an acquaintance of mine?
tabezachary 2 years ago
My question is, of course, directed toward jsj2210.
tabezachary 2 years ago
Great Video!
Fathercoffee 2 years ago
When I saw that Guy chuck that bone I saw red. but it was nice to se that good Dog get a bone.
outakontroll 2 years ago
your ancient ancestors would have died / starved well before your 16hr pork butt was cooked & preped three days before . the whole idea is to eat it not to just spend hours preping good story though . you catch me i'm sure.
TheNumanumanuma 2 years ago
Eh, everyone likes bbq. Everyone could cook bbq. Its just meat. Its just smoke.
But you guys are so creepily smug and so self-congratulatory. You totally don't get why bbq is tradition in the south and other places. You and your attitude would get laughed out of any real smoke house.
You're not cooking with soul. You're just cooking.
theoctopusbattle 2 years ago
Mr. Battle, I disagree with you on so many levels. Everyone cannot cook bbq. Everyone can grill, that is for certain, but bbq takes much more skill and attention to detail; the fine balance of smoke and heat combined with a subtle spice blend is far more complex than simply throwing a piece of meat over some coals. I do agree with you on one point. we are definitely self-congratulatory. There have been plenty of sub-par attempts, so a success such as this brings much satisfaction, no doubt!
tabezachary 2 years ago
Haha yeah. I am fully aware of how proud of myself I am.
ebenabbaan 2 years ago
Great video, Go Chicago smoking! I love the meat prep tips and cooking. But Eastern North Carolina sauce is hideous. Vinegar based sauce is not a good thing. Go with Western NC or any other style (KC, Austin, etc). That vinegar stuff is yuck. Brown sugar or tomato should always be the base.
mikedan99 2 years ago
Now, I think "yuck" is a bit of an overstatement. While Western NC, KC, and Austin all add there piece to the bbq-loving diaspora that is America, the vinegar-based sauce of Eastern NC can hold its own. The issue I have with a tomato or brown sugar-based sauce is that it can sometimes be a little sweet, thereby masking the subtle flavors of slow-smoked pork. Vinegar, with its tart acidity, is a nice complement to the fat in the pork.
tabezachary 2 years ago
While tomatoes are naturally acidic, the high sugar content of ketchup is overly sweet. If you're gonna take the time to bathe a pork shoulder in the sweet smoke of hickory and cherry, you should at provide a sauce that enhances the flavor. This does not mean that I am against using a nice tomato-based sauce as a topping. I accept all forms of BBQ.
tabezachary 2 years ago
awesome bbq video. thanks for making
SpunkSpewer 2 years ago
cool vid guys.
gerryboy101 2 years ago
nice job..looked very good...this bbq/Smoking is a addiction..and one that you can proud of....again nice work
doctorphreak 2 years ago
Wish I was there to try it. Was that coleslaw at the end and if so, what's the recipe?
ronaimwal 2 years ago
Can't remember the recipe. I'll try to track it down...
tabezachary 2 years ago
It's "Emeril's Kicked Up Cole Slaw"
tabezachary 2 years ago
That is the juciest most tender pork butt I have ever seen. Nice job producing the video. Thumbs up!
projectsaa3 2 years ago
who sings that bbq chicken bbq ham blues song?
bigdaddyutah 2 years ago
Washboard Sam, "Barbecue"
ebenabbaan 2 years ago
Hands Down... and excellent work on Butt and what it can be from unexpected authorities.
Enjoy enclosed my Video Response
PopdaddysBBQ 2 years ago
Great video guys i really enjoyed it and good work on that shoulder
Matttzzzzz 2 years ago
Really nice vid guys! Making me long for bbq. Good luck with competition cooking! I just signed up for my first competition today.
thrashersrw 3 years ago
Pretty impressive video. I'm working on my first smoked Boston Butt today.
vanlearn 3 years ago