@emoneyblue - You shoud try a little dark brown sugar, hickory salt, chipotle powder and pineapple consentrate - slow smoked over a milder wood like southern Georgia pecan or wild cherry. Then after pulling, mix a bit of the same mix into the finished bbq to keep it slightly sweet and salty.
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!
@CHARLYBRWN134 - "not over smoked" ... that's a matter of taste.. :) It depends on the mood I'm in. A lot of the time on a butt (because it is so thick) I'll go dark. After all, there is so much and by the time it is pulled, the dark is mixed in. On a rib or something thin, you sure can over-do the smoke so that you almost can't taste the meat. But, what made them rather brown and not black is no sugar rub on the outside to burn down to black.
@tdan1 - yea we get them dark, but not always, most time. Sometimes and moreso with ribs or deer shoulders always, we smoke them and either wrap them in foil or take them inside and put them in the oven. On occasion, poor planning or timing (late start) it gets dark on us and we simply finish up indoors. Changing woods makes a difference too, green hickory gets much darker than say apple, pear, cherry. Over all, I like the thick meat cuts dark because there is so much inside meat.
@satajet883 -sorry so long in response, I did see this when you posed but it was on the handheld - very fine looking butt of your own there. You have a bit of an accent I noticed (not like me eh?) It takes a bit of tweaking to get the method don pat on whatever equipment you have, maybe one of these days I'll give an electric a try (takes more skill w/fuel) ;)
We've been busy down here - lots of vehicles and most sickly seems like. I have not even gotten my peppers out yet. Again, sorry so long
@rldel149 You are right about the tweaking I finally had that grille down and the family surprised me with a dedicated charcoal smoker. I have to relearn on the new one now. LOL on the accent. Thanks for the reply. You have some great videos.
"Not fit for human consumption?" Sir, I do believe if ya sat one of those pork butts on my head my tongue would beat my brains out to get to it ;) Only thing that would make it even gooder is homemade warm biscuits stuffed with cold slices of homegrown tomatoes, which in my opinion goes good with anything (its a southern thang). Btw, I saw your video on building your smoker, you did a really excellent job, I don't know how anyone could find any faults with it. Great smoker and great videos.
@AwohaliSagwu - buttermilk biscuits about the size of a cat's head. I like the Bradley tomato and some of the pink verities. But you have to watch out, many in loosing the acid of the red also loose the flavor. I like a little mayo on a ham biscuit; Kraft, Hellmann's or Duke's if you can get it. Not that fake crap - light or whipped or whatever although I have switched to mayo w/Olive Oil. What I have now in the frig is Hellman's made w/ Extra Virgin Olive Oil (blend -not 100% EV Olive Oil).
@AwohaliSagwu - continued - for me, I prefer the Hellmann's w/olive oil product over the Kraft for two reasons, while both contain oil blends (according to the labels) and the Kraft may be assumed to use more olive oil, I assume a lower grade or even gradeless (i.e. 3rd pressing or later - not Extra Virgin or Virgin) since they say "olive oil". And, the greener the oil, the stronger the flavor, but presumably more health beneficial - Hellmann's uses an unknown quantity of Extra Virgin olive oil.
@AwohaliSagwu - continued to the continued... the Kraft injects sugars (sugar and maltodextrin) in to enhance flavor and cut fat/serving. This adds carbs. This is unnatural in mayo. Simple sugar/carbs bad, fat bat but put them together and they are worse. If you want better - eat real, but less... (and that coming from a fat boy (-: )
Man....those babies are pretty as pictures!!! I can just imagine how great the aroma and taste must be....OK...Im gonna give your recipe a try ... If it comes out half as good as yours, I'll consider it a success,, LOL
Just one question so I don''t mess up...At 225-240 deg F, about how long does a 6-7 pound roast take to be done. Thanks for sharing a great vid!!!
@DawgYankee - hmm... with pure fire it varies some but usually I start about 11am ±15 min or so. It generally finishes about 6-ish pm. If they are recently defrosted, they can take a little longer.
Where did you get that cut of meat? It looks like a slab of pork!! I would love to get a few of those.
Great video. I like your 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 - they are porkbutts (not to be confused with the hams which are more accurately the butt of the pig). I get them locally in packs of two and 10 to the case.
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 looking Butts! ive always had to wrap mine for the last couple of hours for the meat ro fall apart. Does the use of the water pan serve the same purpose? What do you think?
@msmcdougal - yea, pretty much, I don't normally wrap pork (so they drip off) but I do deer shoulders. If you don't they will be so dry you can't stand them. I do them probably the same way you do butts, smoke them first for flavor then put a mop sauce, salt water, beer, wine in the turkey foil with them and wrap them tight - seam up. injection & using the water / beer pan is a lazy man's way of trying to avoid having to handle the butts. The outside will dry some but not like w/o the pan. imo
Randal... If you are ever in Montana look me up. I'd love to sit around a fire and chew the fat with ya!! I am a guitar player, constitution preservationist (if there is a word!!), an avid BBQ/Smoke enthusiast. Not to mention a Quest For the Holy Grail Fan!! I made mention in another video of yours that you have figured out what makes life worth living. It is the little things. You should write a book!!
@smithriverdude "...some family secrets..." -- I don't have any, but tips, low and slow over Tennessee shagbark hickory w/a little salt. I have a few rib videos out there. Check them out, there is one on making the smoke pot for a LP grill, one in the simple ribs video and in a memorial day precook or maybe in the dry rub and hollow sauce - I can't remember exactly.
@skeetmoses "never saw anyone use a smoke pot in bbq interesting" - I did a video once of me harvesting a hickory, the incline was lost in reference. The smokepot is cheating a tad but one of these days I'm going to roll the 4x4 hauling a tree out. I'm just saving hickory.
The best BBQ usually comes from your very own smoker. Im all about the apple wood smoked ribs, mopped with apple juice and apple vinegar, and about 20 minutes before I take them off, I give them a powdering of brown sugar, let that become glazed, almost crunchy, then finish it with a layer of sauce.
My only regret is living in Texas, there is very little pork BBQ being done, mostly beef. Love them pork butts, your's looks amazing.
Sounds goooood! I have to hold back on the sugary recipes a tad but I do use fruit juices some.
I have a very limited supply of apple, not a mesquite fan (which is fine - an import up here) but I have a virtually unlimited supply of shagbark hickory. That will turn them coal black if you like them dark or a nice tan - all in the cook. Thanks for the visit.
Yes, I have been going through your vids. They are great. I have enjoyed them and I appreciate you putting them together and sharing. We live thousands of miles apart, yet are of the same fabric. I to love the art of smoking, sausage and hunting. Our love of country and appreciation of those who made the sacrifices so you and I can enjoy them.
I showed the wife your pit, she just looked at me and asked "where are you building that at?"
As do I mine. You show up with some expanded metal, rebar and CMU blocks, rusty old tin and say, well I know you don't want anything permanent in the yard, thought I'd just put a temporary one up. She might like the idea of a mortared-in-place pit as an alternative. ;-)
It is always a pleasure to hear from the old country. And yes.. but it is a heck of a swim!
Let me ask, do you think it would be a bit too much for my audience to make some boudin noir or English style blood sausage. I'd love to make some traditional haggis as well. I have threatened my wife with making tongue. Oh there was a little place in Italy where I had tongue that was very nice.
Perhaps to be true to American roots if I could catch the makings I might try liver and lights.
You can also save some of the apple/Cajun salt and add back into the pulled pork that results after the cook.. It keeps it moist and adds back more of the mild apple flavor.
Thanks... I figured, people been injecting hams w/cure for years right? Lately they started doing cajun injecting cooking spice... well butts wasn't too far behind (no pun intended)
Thanks... never rule out the electrics like the Masterbilt (think I spelled their name correctly). They have a pretty good electric one for about 200 US. I dunno if they make a 220v/60 or a 220/50 model. They (or similar) take a lot less room and can move when you do!
fixin to do my 2nd butt. gonna try your injection. wish i had your smpker but mine is a pretty good one. thanks.
lowell191 1 month ago
So Sweet.. So Nice :-)
cshawn07 1 month ago
WHAT A WORK OF ART.
icookforlove 1 month ago
you keep it simple...you keep it real...i like it ...the smoker is just BEAUTIFUL MAN !!!! so jealous :)
joewinn76 2 months ago
@joewinn76 thx, there is a slideshow on it somewhere out there.
rldel149 2 months ago
Wish I lived close enough for you to invite me over for dinner:)
kirbdog206 2 months ago
haha dude im hungy apple bttuss yummm
maurice7000 4 months ago
Now that's a smoke pit! Wish I had one of those in my backyard.
MrKensettles 4 months ago
looks like great pork. Nice pit.
drtrotter74 4 months ago
I like yr bbq
asm99q 4 months ago
i like that bbq pit u got. i wanna build my mom one.
rudeboi116 4 months ago
This has been flagged as spam show
1.take a deep breath
2. think of someone u like
3. press F10 5 times
4. send this to 5 youtube videos
5. look at ur backround
SOLIDSNAK300 5 months ago
My mouth is watering like crazy and those oo0's and ahhhh's don't help a bit, Great Job!
emoneyblue 5 months ago
@emoneyblue - You shoud try a little dark brown sugar, hickory salt, chipotle powder and pineapple consentrate - slow smoked over a milder wood like southern Georgia pecan or wild cherry. Then after pulling, mix a bit of the same mix into the finished bbq to keep it slightly sweet and salty.
rldel149 5 months ago
@emoneyblue OOOOOO weeee can't wait to give it a try!!!! my mouth is watering as we speak!!! thz
emoneyblue 5 months ago
Love the brick smoker. Kickass seabass!!!
natazer 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 6
LMAO! What a good ol' boy! That was fun and informative!
calebargh 7 months ago
not bad love the finished color. not over smoked
CHARLYBRWN134 8 months ago
@CHARLYBRWN134 - "not over smoked" ... that's a matter of taste.. :) It depends on the mood I'm in. A lot of the time on a butt (because it is so thick) I'll go dark. After all, there is so much and by the time it is pulled, the dark is mixed in. On a rib or something thin, you sure can over-do the smoke so that you almost can't taste the meat. But, what made them rather brown and not black is no sugar rub on the outside to burn down to black.
rldel149 7 months ago
cook alot of pork butt for pulled pork sandwiches here in tx, yours looks good but a little to much smoke for our taste.
tdan1 8 months ago
@tdan1 - yea we get them dark, but not always, most time. Sometimes and moreso with ribs or deer shoulders always, we smoke them and either wrap them in foil or take them inside and put them in the oven. On occasion, poor planning or timing (late start) it gets dark on us and we simply finish up indoors. Changing woods makes a difference too, green hickory gets much darker than say apple, pear, cherry. Over all, I like the thick meat cuts dark because there is so much inside meat.
rldel149 8 months ago
Hey Ridel, I just sent a video response. My interpretation of some of your tips. This is a winner every time. Thanks
satajet883 9 months ago
@satajet883 -sorry so long in response, I did see this when you posed but it was on the handheld - very fine looking butt of your own there. You have a bit of an accent I noticed (not like me eh?) It takes a bit of tweaking to get the method don pat on whatever equipment you have, maybe one of these days I'll give an electric a try (takes more skill w/fuel) ;)
We've been busy down here - lots of vehicles and most sickly seems like. I have not even gotten my peppers out yet. Again, sorry so long
rldel149 9 months ago
@rldel149 You are right about the tweaking I finally had that grille down and the family surprised me with a dedicated charcoal smoker. I have to relearn on the new one now. LOL on the accent. Thanks for the reply. You have some great videos.
satajet883 9 months ago
"Not fit for human consumption?" Sir, I do believe if ya sat one of those pork butts on my head my tongue would beat my brains out to get to it ;) Only thing that would make it even gooder is homemade warm biscuits stuffed with cold slices of homegrown tomatoes, which in my opinion goes good with anything (its a southern thang). Btw, I saw your video on building your smoker, you did a really excellent job, I don't know how anyone could find any faults with it. Great smoker and great videos.
AwohaliSagwu 10 months ago
@AwohaliSagwu - buttermilk biscuits about the size of a cat's head. I like the Bradley tomato and some of the pink verities. But you have to watch out, many in loosing the acid of the red also loose the flavor. I like a little mayo on a ham biscuit; Kraft, Hellmann's or Duke's if you can get it. Not that fake crap - light or whipped or whatever although I have switched to mayo w/Olive Oil. What I have now in the frig is Hellman's made w/ Extra Virgin Olive Oil (blend -not 100% EV Olive Oil).
rldel149 10 months ago
@AwohaliSagwu - continued - for me, I prefer the Hellmann's w/olive oil product over the Kraft for two reasons, while both contain oil blends (according to the labels) and the Kraft may be assumed to use more olive oil, I assume a lower grade or even gradeless (i.e. 3rd pressing or later - not Extra Virgin or Virgin) since they say "olive oil". And, the greener the oil, the stronger the flavor, but presumably more health beneficial - Hellmann's uses an unknown quantity of Extra Virgin olive oil.
rldel149 10 months ago
@AwohaliSagwu - continued to the continued... the Kraft injects sugars (sugar and maltodextrin) in to enhance flavor and cut fat/serving. This adds carbs. This is unnatural in mayo. Simple sugar/carbs bad, fat bat but put them together and they are worse. If you want better - eat real, but less... (and that coming from a fat boy (-: )
rldel149 10 months ago
Man....those babies are pretty as pictures!!! I can just imagine how great the aroma and taste must be....OK...Im gonna give your recipe a try ... If it comes out half as good as yours, I'll consider it a success,, LOL
Just one question so I don''t mess up...At 225-240 deg F, about how long does a 6-7 pound roast take to be done. Thanks for sharing a great vid!!!
DawgYankee 1 year ago
@DawgYankee - hmm... with pure fire it varies some but usually I start about 11am ±15 min or so. It generally finishes about 6-ish pm. If they are recently defrosted, they can take a little longer.
rldel149 1 year ago
sorry youtube porn searchers not what you thought it was going to be
mycomgame007 1 year ago
howcome you need liquid smoke if you are using an actual smoke pit? sorry just curious
BetterThanYou11 1 year ago
@BetterThanYou11 ...howcome... a pork butt is much thicker than say a brisket. Smoking only soaks in so deep.
rldel149 1 year ago
Where did you get that cut of meat? It looks like a slab of pork!! I would love to get a few of those.
Great video. I like your 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
@whitscot - they are porkbutts (not to be confused with the hams which are more accurately the butt of the pig). I get them locally in packs of two and 10 to the case.
rldel149 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
LOL! Been in my family since 8 oclock this morning.
fistoffries 1 year ago 5
I like your ideas. Very impressive!
Hawa11anreef 1 year ago
@Hawa11anreef - appreciated.
rldel149 1 year ago
You Sir are the BBQ master! Excellent video.
satajet883 1 year ago
@satajet883 aww thanks but I am a rank amateur. People around here take bbq serious!
rldel149 1 year ago
Great looking Butts! ive always had to wrap mine for the last couple of hours for the meat ro fall apart. Does the use of the water pan serve the same purpose? What do you think?
Shawn McDougal
Rome Ga
msmcdougal 1 year ago
@msmcdougal - yea, pretty much, I don't normally wrap pork (so they drip off) but I do deer shoulders. If you don't they will be so dry you can't stand them. I do them probably the same way you do butts, smoke them first for flavor then put a mop sauce, salt water, beer, wine in the turkey foil with them and wrap them tight - seam up. injection & using the water / beer pan is a lazy man's way of trying to avoid having to handle the butts. The outside will dry some but not like w/o the pan. imo
rldel149 1 year ago
Randal... If you are ever in Montana look me up. I'd love to sit around a fire and chew the fat with ya!! I am a guitar player, constitution preservationist (if there is a word!!), an avid BBQ/Smoke enthusiast. Not to mention a Quest For the Holy Grail Fan!! I made mention in another video of yours that you have figured out what makes life worth living. It is the little things. You should write a book!!
Jeff
Bozeman, Montana
jklsr55 1 year ago
@jklsr55 - thanks, life is short. Ever shorten by killer rabbits but does anyone ever listen to me, no!
- Thanks
rldel149 1 year ago
Looks great!!! NIce vid!!
TheVittleVlog 1 year ago
How do you smoke ribs? I know about the prep but could you possibly tell me about some family secrets that I may try.
smithriverdude 1 year ago
@smithriverdude "...some family secrets..." -- I don't have any, but tips, low and slow over Tennessee shagbark hickory w/a little salt. I have a few rib videos out there. Check them out, there is one on making the smoke pot for a LP grill, one in the simple ribs video and in a memorial day precook or maybe in the dry rub and hollow sauce - I can't remember exactly.
rldel149 1 year ago
That's mean......eating that pork poor pig. Was it good?
smithriverdude 1 year ago
This has been flagged as spam show
@smithriverdude "That's mean......eating that pork poor pig. Was it good?" -- It squealed like Ned Beatty... (-:
rldel149 1 year ago
did you say bull penis????
newwavedave77 1 year ago
Very interesting setup you have.
737fisherman 1 year ago
never saw anyone use a smoke pot in bbq interesting
skeetmoses 1 year ago
@skeetmoses "never saw anyone use a smoke pot in bbq interesting" - I did a video once of me harvesting a hickory, the incline was lost in reference. The smokepot is cheating a tad but one of these days I'm going to roll the 4x4 hauling a tree out. I'm just saving hickory.
rldel149 1 year ago
Great video! Did you make your smoker yourself? Nice to see how you do it.
Orion6699 1 year ago
best 9:58 i have spent on youtube so far, awesome video and amazing pork butt by far....im hungry.
olshithead 2 years ago
The best BBQ usually comes from your very own smoker. Im all about the apple wood smoked ribs, mopped with apple juice and apple vinegar, and about 20 minutes before I take them off, I give them a powdering of brown sugar, let that become glazed, almost crunchy, then finish it with a layer of sauce.
My only regret is living in Texas, there is very little pork BBQ being done, mostly beef. Love them pork butts, your's looks amazing.
LoneStarPatriot 2 years ago
Sounds goooood! I have to hold back on the sugary recipes a tad but I do use fruit juices some.
I have a very limited supply of apple, not a mesquite fan (which is fine - an import up here) but I have a virtually unlimited supply of shagbark hickory. That will turn them coal black if you like them dark or a nice tan - all in the cook. Thanks for the visit.
rldel149 2 years ago
@LoneStarPatriot i agree pork bbq is the best, no comparison...
olshithead 2 years ago
hello very good video how long did it take you to cook them ? and how many pounds was they ?
MIKEMARKSGA 2 years ago
about 17-19 lbs and 11:30 / 12:00 start and cook to about 6-ish to finish.
rldel149 2 years ago
ok, that not only looks good to eat, but looks fun to cook.
datzfast 2 years ago
I'll send you a PM with my address. The next time you turn out that terrible pork, unfit for human consumption, I'll gladly take them off your hands!
I have been loving your videos. And I am envious of that pit.
Eaglecreekbrewer 2 years ago
Thanks, after such kind words I'd hate to impose on you with that old stuff, might give you a tummy ache then I'd have that on my conscious. :)
Out there somewhere is a slide show in the making of the pit and a video of the repair/dress up I did in 2008.
rldel149 2 years ago
Yes, I have been going through your vids. They are great. I have enjoyed them and I appreciate you putting them together and sharing. We live thousands of miles apart, yet are of the same fabric. I to love the art of smoking, sausage and hunting. Our love of country and appreciation of those who made the sacrifices so you and I can enjoy them.
I showed the wife your pit, she just looked at me and asked "where are you building that at?"
Ah, I love that woman.
Eaglecreekbrewer 2 years ago
As do I mine. You show up with some expanded metal, rebar and CMU blocks, rusty old tin and say, well I know you don't want anything permanent in the yard, thought I'd just put a temporary one up. She might like the idea of a mortared-in-place pit as an alternative. ;-)
rldel149 2 years ago
Wow, now thats what i call food porn you tease......lol. 5 stars
luisp1969 2 years ago
how did you build your smoker? you should do a brisket or roast. great show!! thanks!!!
klause4407 2 years ago
one brick at a time... :)
(actually there is a slideshow and an update on my channel)
I do them form time to time. I have a couple of deer shoulders need doing.
rldel149 2 years ago
damn!!! that looks soo good!!!
treday27 2 years ago
:) we try...
rldel149 2 years ago
what do you do with all your ash?
cory8791 2 years ago
Cast it to the four winds...
rldel149 2 years ago
hi all the way from the uk
can i come over for dinner
mark
MARKBRIANBOTWRIGHT 2 years ago
It is always a pleasure to hear from the old country. And yes.. but it is a heck of a swim!
Let me ask, do you think it would be a bit too much for my audience to make some boudin noir or English style blood sausage. I'd love to make some traditional haggis as well. I have threatened my wife with making tongue. Oh there was a little place in Italy where I had tongue that was very nice.
Perhaps to be true to American roots if I could catch the makings I might try liver and lights.
rldel149 2 years ago
4:52 , wow fantastic job on those butts 5 stars
thebibleisfiction 3 years ago
Thank you.... thank you....
You can also save some of the apple/Cajun salt and add back into the pulled pork that results after the cook.. It keeps it moist and adds back more of the mild apple flavor.
rldel149 3 years ago
that is so sexy
chefokazeio 3 years ago
those were some dang fine lookin butts
cherokeeboy454 3 years ago
Thanks... I figured, people been injecting hams w/cure for years right? Lately they started doing cajun injecting cooking spice... well butts wasn't too far behind (no pun intended)
rldel149 3 years ago
wat would your serve as a sidedish to this?
regimemob559 3 years ago
'tater salad or slaw.... generally.
rldel149 3 years ago
We make a corn salad!
FNOZMAN 2 years ago
Man, you eating like a freaking KING!!
ccasanova34 3 years ago
...or at least the royal food taster right! ;)
rldel149 3 years ago
Thanks and thanks... yea, cuts down on drippage in the time between injection and the start of the cook.
rldel149 3 years ago
amazing setup you have...and a great idea with leaving the meat in the bag
rcrstanger 3 years ago
Thanks... never rule out the electrics like the Masterbilt (think I spelled their name correctly). They have a pretty good electric one for about 200 US. I dunno if they make a 220v/60 or a 220/50 model. They (or similar) take a lot less room and can move when you do!
rldel149 3 years ago
Great video, I really enjoyed that. Your smoker is really great, I wish I had the property to build one like yours.
from:
Frosty up in Canada.
FrostyTheBeerMan 3 years ago
great looking recipe, hope to try it this week
thestar13 3 years ago