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B’s Smokehouse
เข้าร่วมเมื่อ 18 พ.ย. 2012
Just a backyarder embracing Meat, Fire and Patience. Will you join me on this journey? I hope so.
-B's Smokehouse
-B's Smokehouse
I got the BEEF sweats!
13 LB. Beef Butt trimmed (removed most of the exposed sinew and some of the fat). The Sirloin Beef Butt was then was then rubbed with a mixture of the following:
Kinder's Garlic
Season All (Fiesta Brand)
Jalapeno Garlic Base
Black Pepper
After rubbing the Butt with these seasonings, the meat sat out on my counter at room temperature for a total of 45 minutes. This is primarily done to allow the salt to penetrate. Most large meat cook, I will let the large piece of meat sit in the fridge to allow for a dry brine. I then started a fire on my Old Country Wrangler using a base of Acacia Wood Lump Charcoal, Hickory and Post Oak. Once my colas wither down to a solid coal base I began using pieces / splits of Post Oak and Hickory. Post Oak for the heat and Hickory for the flavor. Once I was able to maintain a temperature of 225 degrees to 250 degrees, the Sirloin Beef Butt was placed on the smoker. The first 4 hours, I simply tended the fire. After the first hour and once the bark was set, I used the scratch test to check if the rub was adhered to the meat, I began spritzing using a mixture of water and Apple Cider Vinegar every 30-45 minutes. After the first 6 hours, I began checking the meat every hour to check and ensure no burning was occurring, the fat began to render and to check for bark / color was done to my liking. After 8 total hours on the smoker, the bark and color was perfect, which signified to me the need to spritz and wrap. I used pink butcher paper spritzed with the ACV/water mixture to make the paper more pliable. The wrap was tight to ensure no boiling / steaming action took place which could of possibly messed up the bark we worked hard to keep. After 2.5 more hours, I removed the beef from the smoker at a temperature of 200 degrees fahrenheit. Due to the lateness of this cook occurring, the meat was sat out on my counter until the temperature came down to 160 degrees internal. The meat was wrapped in cellophane wrap and placed into my fridge. This cut would've been best eaten after the rest, however, it was too late and my family was already sleep. The next day, the beef was removed from the fridge, placed in the oven at 275 degrees for the next 3 hours, removed and rested on my counter. Meat was sliced, and served on fresh homemade buns. Going forward, when re-heating items in the oven, I will start with a much lower temperature and raise the internal temperature or simply start these cooks earlier so that the meat can be eaten shortly after the rest period. Give this recipe a try. Put your own spin on it@
#Sirloin #Beef #Butt #Old Country Wrangle #Post Oak Wood #Hickory Wood #MeatFireAcid #Beef Sandwiches #Getoutsideandcooksomething #Choicebeef
Kinder's Garlic
Season All (Fiesta Brand)
Jalapeno Garlic Base
Black Pepper
After rubbing the Butt with these seasonings, the meat sat out on my counter at room temperature for a total of 45 minutes. This is primarily done to allow the salt to penetrate. Most large meat cook, I will let the large piece of meat sit in the fridge to allow for a dry brine. I then started a fire on my Old Country Wrangler using a base of Acacia Wood Lump Charcoal, Hickory and Post Oak. Once my colas wither down to a solid coal base I began using pieces / splits of Post Oak and Hickory. Post Oak for the heat and Hickory for the flavor. Once I was able to maintain a temperature of 225 degrees to 250 degrees, the Sirloin Beef Butt was placed on the smoker. The first 4 hours, I simply tended the fire. After the first hour and once the bark was set, I used the scratch test to check if the rub was adhered to the meat, I began spritzing using a mixture of water and Apple Cider Vinegar every 30-45 minutes. After the first 6 hours, I began checking the meat every hour to check and ensure no burning was occurring, the fat began to render and to check for bark / color was done to my liking. After 8 total hours on the smoker, the bark and color was perfect, which signified to me the need to spritz and wrap. I used pink butcher paper spritzed with the ACV/water mixture to make the paper more pliable. The wrap was tight to ensure no boiling / steaming action took place which could of possibly messed up the bark we worked hard to keep. After 2.5 more hours, I removed the beef from the smoker at a temperature of 200 degrees fahrenheit. Due to the lateness of this cook occurring, the meat was sat out on my counter until the temperature came down to 160 degrees internal. The meat was wrapped in cellophane wrap and placed into my fridge. This cut would've been best eaten after the rest, however, it was too late and my family was already sleep. The next day, the beef was removed from the fridge, placed in the oven at 275 degrees for the next 3 hours, removed and rested on my counter. Meat was sliced, and served on fresh homemade buns. Going forward, when re-heating items in the oven, I will start with a much lower temperature and raise the internal temperature or simply start these cooks earlier so that the meat can be eaten shortly after the rest period. Give this recipe a try. Put your own spin on it@
#Sirloin #Beef #Butt #Old Country Wrangle #Post Oak Wood #Hickory Wood #MeatFireAcid #Beef Sandwiches #Getoutsideandcooksomething #Choicebeef
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I appreciate your detailed description of the process Looked delicious
Smoke alarm. You can’t hear that
@@royleerangel150 changing them as we speak, thanks for the engagement!
Bro, change the battery in your alarm. I love your videos but that shit is so distracting when I am trying to pay attention to what you are saying.
Mr B that looks fantastic. You make me so hungry! 🤤
🔥🔥🔥
Looks great but video was kind of hard to follow with the editing. Kudos on the recipe though
Thanks for the feedback, everyday I’m a work in progress. Gotta get better!
love making sandwiches. wished u had some lettuce too. this is just me, but I would've heated the turkey for a couple of seconds to drive the office crazy. man that look delicious. i'm smoking a turkey breast tomorrow and you are giving me some ideas. thanks
Well done, dude. Got an annual trip to the Spring River comind up with my buds, and PP is going to be one of my contributions. This looks terrific. Doing mine on a Weber Kettle using the snake charcoal and wood chunks configuration. This helps, thanks!
Wow! Those grill marks and that carmelization! You just gave me my Labor Day menu! Superb chef! ❤
@@mrs.jack-string2420 Was a bit worried that the wetness of the marinade prevent this. Cooking at a higher temperature took care of this. Thanks for the engagement!
Mr B, I don’t like the taste of bologna but if anyone ever made it look good, it’s you. Thanks for another delicious looking video.
@@CjM24-q4x will definitely agree that bologna is an acquired taste, haven’t always liked it. Anything to add a bit more flavor.
Now fry it… looks good 👍🏿
@@JM-bg2le you know what you’re right. Ended up doing that off of camera. Definitely the way to go!
Try scoring the outside next time, it really allows that seasoning to penetrate a little bit more. But all in all, great video! 👍🏾
@@laronsamuel-yx8fq thinking back, I should’ve scored it, every little bit helps to try and get flavor.
Im on my way to you.
Man man man, that looks good. 👍 I wish I was your neighbor the day you made these. 😂
Great video. We do basically the same thing. The same bread, tomatoes, lots of pepper, and mustard or mayonnaise. When I have time, I smoke them/everything on my Wrangler with post oak (mostly post oak). Central Texas area, so I have tons of Live Oak too. Keep it up!!!
Good job on that turkey breast. That sandwich looked killer good. Wish I could find those boneless turkey breast here. Only thing I find are either the whole bone-in or those butchered Butterball things in a net. Thanks for the video.
@@petemoore1512 Thanks for the engagement. I was able to snag the Turkey Breast from HEB when I was down in South Texas. Unfortunately on the edge of Texas where I live I have the same options as you, the bone in or the roast. The bone in is a heck of a lot more work. Here soon I may make that drive again lol.
Great looking bark on that pork butt. I like to use brown sugar in all of my pork rubs but you do you buddy. Another thing I started doing on my pork butts is to remove the bone and cut the butt into 2 equal pieces. You get more surface area for rub and you end up with more bark which equals more flavor. It also cut down on your cooking time quite a bit. The link below is the rub I`ve been using on all my pork meats for the past 10 years. It`s great. Thanks for the video. th-cam.com/video/eIaaV_h7LkE/w-d-xo.html
@@tpack670 thanks for the pointers, will definitely try removing the bone to enhance both bark and flavor. Thanks for the link as well, will give it a try!
I love a great marinade that looks great
Chef Carol, definitely appreciate your response. This is a winning combination. One of the simplest marinades you can put together. With little ones running around the house, time is money!
Good stuff
Pork is my favorite meat, any kind, roast, bacon, ribs, skins, sausage, chops and on and on. I don’t cook often but I sure can put it away and enjoy watching you. It’s obvious that you know and enjoy what you are doing. You are a pleasure to watch.
I had a similar problem with my smoke alarm in a previous home. I took down the smoke alarms and disconnected the hard wiring that was connected to them and then put in battery operated smoke alarms. It worked and we were still safe. I hope this is a clear explanation 😜
Pulled pork is often referred to as one of the most forgiving pieces of meat, typically for a person, new to the BBQ world to start with. It can be brought back from being to dry (overcooked), it can also be redeemed if it is undercooked. How do you like your Pork Butt cooked? Do you prefer Pork Steaks as opposed to Pork Butts? The next few Pork Butt Cooks that happen here on the channel will be very different from what you all can already find on TH-cam. Really looking at drawing inspiration from around the world as it concerns cooking Pork! What other cooking videos would you like to see. I have had several requests for different videos (one being Collard Greens). They are in the chamber and soon to be published. I look forward to your engagement and thanks for being with me through this journey of growth. I've got more growing to do so stay tuned!
All, I know the beeping in the background is a bit annoying. Working on getting the fire alarms removed. Unfortunately, I now own a house that the previous owner had the alarms wired into the alarm system. If it was a s easy as changing batteries, that would be done by now. Also, during the sale for some reason it was found out that she, trying to sabotage the sale for whatever reason went through cutting cables. One of the many cables that she cut belonged to that alarm system (the fire alarm, hence the beeping). I am in the process of having it removed totally. Please bare with me as this system is removed, I do understand the ruckus that in may cause some of the viewers of my channel. Thanks for your understanding!
Yummy!
Keep doing what you’re doing. Comments are just constructive criticism.! 👍🏾😉
Looks great.
The smoke detector chirp was distracting...
Okay video, but much room for improvement. First, when filming in your home make sure your smoke detector's battery is good (the change battery chirps were distracting). Second, tell the audience what seasonings you are using on your meat as you are seasoning it. Third, when wrapping your meat in aluminum foil do not have your mic so close as it makes it hard to hear you. Finally, lighting is key, you were showing your pork steaks, but they were in the dark.
Thanks for the constructive criticism. Will definitely use these in an effort to put out better videos. Thanks again!
Yes
Not enough liquid
This is definitely not your first rodeo ….you know what you’re doing looks good
I had never even heard of bahn mi. But it looks so flavorful and good. That bread, AMAZING!
Come on viewers and hit that thumbs up like button if you liked this video. Also make comments. This man has talent.
😋
You are an amazing cook. You are not measuring anything and I just know it’s going to taste delicious!!
Great presentation. I can never get my turkey to look that good.
@@tpack670 Patience and a little bit of love. I have definitely made my fair share of dry Turkey. I really like the WSM for this application.
I always toast my bread on a BLT. I`ll take 2 of those anyway. You need to make some Pastrami. Great for making sandwiches.
@tpack670 Pastrami will be making another appearance on the Chanel. Either by way of Brisket, or Beef Ribs. I’ve also seen a peice of Pork Pastrami’d as well. It’s upcoming! After looking at this video and while editing, the thought to roast did cross my mind, I am in agreement, should’ve toasted! Thanks for the engagement!
Shrimp is my all-time favorite food. Those look awesome. Panko fried shrimp are amazing.
OMG. That thing is beautiful. I could eat that thing all day long. Amazing crust.
Definitely a labor of love, only thing missing was Vanilla Ice Cream!
Oh My. Great looking ribs.
These were definitely a labor of love. Definitely took longer than expected. Thanks for the engagement!
Looks great. Maybe a little more fat than I like on the bottom of brisket. I try for 1/4". Try slicing the point across the grain and it`ll be more tender. Great job on a small offset. I have a small one as well and it requires skill to turn out a great product. You did good. Also, get yourself a good Victorinox 6" knife and you`ll be glad you did. I used them for over 25 years as a meat cutter and they`re probably 20 bucks on amazon.
Realized after recording I was slicing the complete wrong way / direction. I’ll look into Victorinox, I’ve heard nothing but great things about all of their knives. These were pre-trimmed from The store. Feel more comfortable trimming my own from start to finish. Definitely appreciate the engagement. Thanks!
That looks fire 🔥
You want me to buy you some batteries for your smoke detector?
Nope, no handouts needed. Thanks for the engagement!
Yumm yummm. It looks delicious. I like the look of that bark, so tasty looking. Thanks for posting.
Yes sir. That chicken looks delicious.
Nice job bro 👍🏽
Looks good bro
Thanks a million for the engagement! I will do my best to keep them coming.
❤👍👍👍👍👍
You are amazing!!!
Man those are some nice looking ribs.
@tobywhitney4798 definitely appreciate the comment. I think they should have stayed on for about 30 minutes longer. Other than that color was perfect in my opinion. Thanks for the engagement!!