My el cheapo smoker likes to run at 275 - 300, so hot and fast though not by choice. I'm trying to figure out my fire control so I can try lower and longer cooks.
Keep in mind that you can do a combination of both methods. I've often run Low and Slow overnight, woke up the next morning and panned and foiled the butts, then ran the temp up to 275-325 to finish them quickly to give them time to rest before pulling pork for lunch that day. It's the best of both worlds, IMO.
Did the same last night, then I had to get to 204 internal temp and let the kettle come up to 300 / 325 (measuring around 260 / 275 around the meat measuring with the probes. Had to give food to the kids and was already running late, so ended it at 195 internal and only rested it 45min at which the kids were crawling on the walls. So had to feed them. 😅 starting earlier next time, but it was good enough for everyone to love the result, it was nice.
Just bought my first smoker this summer and this is the exact method ive used with great results. I do 10-12 hours at 180 degrees (super smoke setting) then pan/foil it and bump to 250-275 for the finish then rest in the oven at 170 for a few hours till were ready to eat.
I can see why you chose the drum,..I've been telling people for years hard to beat a Weber Performer w/char ring assy. Get about 4 hrs of char oak/hickory @275 wrap it, finish in oven 3 hrs, save 2/3 fuel, gonna get that taste.👍
I prefer low and slow, but I’ve done both! Sometimes you need to do things in a pinch. The grill smell and flavor is very good, but the long cook is just a different type of flavor! They are both excellent! I don’t own a pellet grill. I have a gasser, Weber 22inch kettle and a large green egg! Egg is still the money over the other two. I prefer offset any day!
Oh you rocking with the BGE huh!? Go head big tyme!! It’s on my wishlist but my wifey wants a 85 inch 4K in the living room. I’m halfway okay with that. I’d prefer to bring up the 65 from the basement & put the 85 down there.
My drum has the long intake tubes and if I keep it out of the wind and don't light the whole basket I can keep it running between 225 and 250 degrees here in Tennessee even on 95 degree days. Low and slow on a drum makes the best pulled pork butts I've ever had. I totally agree with everything you've said here.
@@genxer74@ genxer74 Drum smokers have been around a long time and are the easiest live-fire method to get started with. As a beginner, I recommend the Oklahoma Joe's Bronco. You can find them on sale for around $200. The Gateway drum used in the video is an excellent choice if you have some live-fire experience already. Several other brands can be found cheaper but don't have the adjustable intakes like the Gateway and Bronco effectively making them one-trick ponies. Those tend to work great for hot and fast but won't let you grow your skills.
Have gotten more into hot and fast of late but at some point I will do some stuff low and slow. Both looked great. And compliments on your porch setup and yard.
Ive pretty much followed macloms reeds slow and low process for overnight butts...usually wake up the next day for it to be 150-160 ish...and then i will slowly increase the temp up to make sure it hits 203 at the time i want. hasnt failed me yet...side note Heath just slapped some comp rub on my ribs for the first time...came out real good.
Love to hear it! Glad you enjoyed. We actually just did a low and slow butt as well. It's great to throw it on and just let the smoker eat. th-cam.com/video/_cRILV_QFy4/w-d-xo.html
Man I am wanting to get myself a patio setup like you got. A screened in porch just like you got going on. Are you running any sort of powered exhaust to pull the smoke out?
I have a hunsaker drum. Love the fire box. And love to smoke it hotter. 300-325 and it comes out amazing. I can slow it down but the color and everything else is better hotter for me.
So much better when you take a 9x13 pan and place it underneath to catch the juices! Then place the butt in the pan and cover for the last 1-2hrs!! Yum yum get you some!!
I do large cooks quite often. I'll load 72 butts at a time on the Ole Hickory and run 4 hours at 250ish then i wrap. Once they're wrapped i run it up to 275-300 and get em done.
I typically do low and slow, but am experimenting with hot and fast tonight. I’m entering in my first BBQ contest and only have around 8ish hours to cook then a 2 hr rest before judging. I’ll update tomorrow afternoon with how the dry run turns out. Using a pellet smoker with a smoke stick for a little extra flavor
@@HeathRilesBBQ Thanks, I did a trial run and finished about an hour before I needed to. It turned out just like the low and slow method, but didn’t have a lot of bark because I typically don’t wrap during the cook. Overall, the flavor was identical, as well as the tenderness. I did buy a 12” smoke tube for my pellet smoker which totally helped as well.
Back before I was set up for winter-time smoking (Colorado), I used to do butts in the crock pot all the time. Salt, pepper and Wickers marinade. After done and pulled I would run the pork in a hot oven with some of the juices to crisp up a little. Not ideal, but it was still quite good.
Another great video. I guess I will still go low and slow with my pellet grill. Don't have a drum to cook on but it looks like a winner. Happy Thanksgiving to you and your family.
Thanks for this video. I’ve got my first pork butt on the Treager right now. I’m following Malcolm’s simple overnight recipe. Your video gave me more ideas for next time. 👍
Before the pellet grill, I only cooked them Hot & Fast. I had a restaurant and Fast with Hickory wood was what we always knew. They were Awesome. Now I only own a pellet grill and I love it. Love and Slow is the way I go now. Like Heath said I wouldn’t turn down either one buttttt, hat and fast I think is better. I can say it is the only way I knew.
Awesome video once again Heath! Those butts turned out awesome! I'd have to go with the drum aswell, you just cant get enough of that traditional BBQ taste that a drum gives. Also BBQ for me is all about building and managing the fire!
I like hot and fast better than the low and slow, even though I currently have a pellet grill. Cooking indirectly with a real fire is, in my opinion, the best taste you can get. Thanks for the awesome video.
Thank you Heath! I appreciate this video. I have to do a quick smoke for a family feast this weekend. side note: In my experience that false cap has been good eats. Maybe not a competition presentation, but is tender and tasty. Not sure I would toss it IMHO.
Another great video Heath. I've done butts both ways on my WSM. That being said (since it's the same cooker) - I can't really taste the difference between hot & fast and low & slow. I love the idea of hot & fast because I can start the smoker in the morning and have a butt rested for pull by dinner time.
Trader grills are made by Z Grill and I like the Z Grill I have. I have a few friends that say my grill does a better job of smoking the meat than the pellet grill they have, and I do agree. Love my Z Grill….
Great video Heath! I don’t have a drum smoker but have contemplated getting one since I too love the char grill flavor. One question though… how often did you have to add more charcoal &/or another block of hickory to keep the fuel going on that hot N fast cook?
I love my Gateway. I'm happy to eat food off a pellet grill. Everyone I know who has one loves them, and I enjoy the food off of the Gateway. I'll never buy a pellet grill myself, but more power to you if you like your pellet grill.
Heath, I Never Knew U Could Crush a Pork Butt in 3 or 4 Hours and Have Those Amazing Results. Tender and Flavorful Like That. That's Awesome. Great Vid Heath !!
You can smoke a pork shoulder for about 3 hours and finish it in the oven fore better results. Wrap it in foil or put in a covered roasting pan. Smoke can overpower the meat. The best barbecue has a light taste of smoke but remains juicy. If you can run coals from wood only the entire time in a smoker go for it! But you need to burn the wood into coals and add them to the pit. Wood burns sap and bad fumes until it is coal.
If you want to finish it in your oven, you're more than welcome. Add your own spin to it. However. this wasn't the point of the video. We're just comparing the two cooking styles on two different smokers. On a pellet grill, I typically go Royal Oak Charcoal pellets only. On an offset, drum, or Weber, usually go straight coal and toss in some wood chunks.
Cook on what you like. I love an offset myself but nothing wrong with a pellet grill. Good smoke, easy, and convenient. I've made a lot of great ribs, pork butt, and brisket on them.
Coming from a pellet pooper to uds I try to tell people those pellet poopers are just an oven over 225*. The flavor a can puts out over charcoal and wood is on a different level.
Have you experimented with the super smoke mode on the Ironwood? Did you use it during this cook for any length of time? They both looked good to me. It sounded like the flavor profiles were quite different. This is what I would expect. I guess it depends on what you are looking for. I have only done low and slow, so it gets my vote, "butt" I'm not sure if it really counts.
I haven't used the super smoke mode. Yeah, each butt had different flavor profiles for sure. Get a lot more of a grilled flavor on the drum over the direct heat.
For people that have pellet grills that don't have a "super smoke" mode you can get a smoke tube to put in your pellet grill at your local walmart. It's a metal tube that you can put pellets in and light them for more smoke. Plus you can put in different pellets for a different flavor profile like adding hickory in the smoke tube while charcoal pellets are in the grill hopper.
I absolutely understand the difference in the flavor between the comparison. However, what if you used a different wood pellet? Such as Apple or other sweeter wood pellets? That “grill” flavor you’re describing…would it be there? Or would a different intensity of the “sweet” pellet be more pronounced?
I think the grill flavor would still be pretty pronounced. The pellet flavor would be in there. I've used several types of pellets. I only use Royal Oak pellets now.
Visually i thought the pellet cook pork looked better. But i trust HR opinion most definitely as taste is always the winner. I just have a stick burner so i cant try out either method
Enjoy your videos. I'm new to smoking meat. I plan to smoke a 10 lb boston butt this week with pecan wood chunks and Royal Oak Natural hardwood charcoal. For the spritz early in the smoke I was thinking of using prune juice (cut with apple cider vinegar). then over the last hour or so I wanted to use the traditional apple juice spritz. Has anyone used prune juice to spritz a smoked boston butt???? It seems me that it would add a desirable savory flavor, but I have never tried it, and at least one person online said he would not use prune juice… no explanation given.
I typically spritz with water, apple juice, or apple cider vinegar. I've even done Worcestershire sauce, grenadine for a good color pop, pineapple juice. You can spritz with any juice you prefer or even beer. I've personally never spritzed with prune juice, but you could test it out and see how it goes.
Wow!!! 🤯 I’m actually surprised that the flavor profile is better with the drum smoker. You’d think that the pork with the smoke ring the flavor would be better. #blownaway
You can't compare low slow and hot and fast unless they are smoked in the exact same style of smoker. Otherwise, of course one will smell and taste slightly different.
The drum is great for cooking hot and fast and the Traeger is great for low and slow. I'm comparing the two different cooking methods. The point was to showcase both of those and pick a winner.
Are these charcoal pellets worth it? I really want to mix it with some oak or hickory but everyone tells me to avoid them and that they cause problems with augers.
Well.....I don't know where you're from but here in West TN, LOW & SLOW is anything up to 325°, MEDIUM HOT IS 350° to 400° and HOT & FAST IS 425° and up ! Say what you want but both of those were LOW & SLOW !!
I think using a different pellet other than charcoal would have given better results. Charcoal pellets dont impart much flavor although they do burn hotter usually.
I love pulled pork especially when it's done low and slow. But sometimes I don't have a lot of time to do low and slow. Could you cook a pork butt Hot and fast on a char griller akorn charcoal grill instead of a drum smoker?
I know you have a lot of experience and know when something is done but I was surprised you seem to cook to temp, not tenderness. I just finished a shoulder and probe checked it at 200 and it was like soft butter. I had planned to go to around 203 but it was done. I don’t think you can compare cooking style on two different type smokers. I have a Kamado Joe and an offset. I couldn’t do this experiment either. The smokers are too different.
Show casing each cooker and the techniques to cook on both. You cook to temp and feel. Can't always go off just temps. Each piece of meat is different. Definitely want to do a video on cooking each method on the same cooker in the future.
Definitely prefer low and slow from these options, but I ride 250-275 and get them cooked in about 10-12 hours (most of the time; every cut is different).
I have a challenge for you, how about doing a whole pig on the pellet smoker. Down here in Louisiana we like hanging our hogs or cooking in a cajun microwave. Try getting a 25lb dressed pig and cook the whole thing.
I cook my butt using a kamado style smoker but I protect my meat by adding more diffusers ( I have two metal diffusers and a water pan literally stacked on top of each other with 2 inch air gaps between each diffusers) ) to stop/slow any IR heating, cook at 275 F. What could I do better
Heath, why in the WORLD would you make a video on comparing 'hot and fast' and 'low and slow' but then use two different cooking vessels, AND, one rested longer than the other? Two things which would directly influence the taste/texture/moisture etc.. If you are comparing hot and fast and low and slow, everything else should be the same.
The low and slow butt was heavier than the hot and fast. Required a slightly longer rest time. Both butts came out tender and juicy. It was a hard choice.
I cook at around 275 until the stall which is around 158 to 160,then wrap until meat temp is 200,rest two hours. 👍 Going to try your vinegar sauce next time,looks really good.
so- 2 totally different style cookers, 2 different temperatures, 2 different sized butts? The "2 different cookers" is the one that threw me. The drum flavor is my preference for butt- over pellet, gas, electric or offset... that flashback smoke from the fat hitting the coals can't be replicated. Better contest would have been 2 gateways- cooking at different temps.... but I can concede that low and slow would rule... If I did not have a life - or a schedule. So for me- the drum- at 300 is my preferred method. Thanks, Mister Heath.
Definitely want to do a complete side by side on the same type of grill at different temps. Just wanted to showcase the two methods, cooking times, etc.
I swear! When you cook over high heat, it does something to flavor of the fat and meat. It develops more complex flavors. That’s why I do a combination of high heat and low-and-slow methods.
Not sure whats the "worst" part of low and slow cooking. The long cook time before the meat is done or the wait time that come after. So the incredible juice can re absorbed into the meat
I don't really want fatty pork. I'll trim some, score it. I'll even pick out some of the hard fat that's in the pork once you pull it. I'd say over 275 is where you move out low and slow territory.
I did a hot and fast on my drum this weekend, for science. It was fine. But low and slow is better flavor. Now ribs, give me the drum every time. I don't care what cooker you put it up against.
Low and Slow or Hot and Fast?
I don't discriminate on low and slow or got and fast, I just cook it and eat it 😂😂 both of them are good
Just curious why no paper before foil?
I've always wrapped with just foil. @@brianmiller1098
My el cheapo smoker likes to run at 275 - 300, so hot and fast though not by choice. I'm trying to figure out my fire control so I can try lower and longer cooks.
Low and slow but cooked in the drum smoker.
Outstanding video and comparison Heath! I love the crew coming in and twisting your arm for a vote 😂
They don't let me get away with anything 🤣
Keep in mind that you can do a combination of both methods. I've often run Low and Slow overnight, woke up the next morning and panned and foiled the butts, then ran the temp up to 275-325 to finish them quickly to give them time to rest before pulling pork for lunch that day. It's the best of both worlds, IMO.
I do agree it is the best of both worlds when you do a combination!
That’s what we always do
Did the same last night, then I had to get to 204 internal temp and let the kettle come up to 300 / 325 (measuring around 260 / 275 around the meat measuring with the probes. Had to give food to the kids and was already running late, so ended it at 195 internal and only rested it 45min at which the kids were crawling on the walls. So had to feed them. 😅 starting earlier next time, but it was good enough for everyone to love the result, it was nice.
Just bought my first smoker this summer and this is the exact method ive used with great results. I do 10-12 hours at 180 degrees (super smoke setting) then pan/foil it and bump to 250-275 for the finish then rest in the oven at 170 for a few hours till were ready to eat.
Cooking now heath. Your seasons are GREAT. THANK YOU SIR!!!
So glad you enjoy!
I can see why you chose the drum,..I've been telling people for years hard to beat a Weber Performer w/char ring assy. Get about 4 hrs of char oak/hickory @275 wrap it, finish in oven 3 hrs, save 2/3 fuel, gonna get that taste.👍
They were both pretty dang good. It was hard to choose a winner.
I'll be smoking some pulled pork for a New Year's Day party! Thanks for the refresher! 🎉
Any time! Hope you enjoy and have a Happy New Year!
I prefer low n slow
Always a good bet
6 hours for a 6.5 pound.
I prefer low and slow, but I’ve done both! Sometimes you need to do things in a pinch. The grill smell and flavor is very good, but the long cook is just a different type of flavor! They are both excellent! I don’t own a pellet grill. I have a gasser, Weber 22inch kettle and a large green egg! Egg is still the money over the other two. I prefer offset any day!
They're both great and have their pros and cons. Both butts turned out delicious.
Oh you rocking with the BGE huh!? Go head big tyme!! It’s on my wishlist but my wifey wants a 85 inch 4K in the living room. I’m halfway okay with that. I’d prefer to bring up the 65 from the basement & put the 85 down there.
My drum has the long intake tubes and if I keep it out of the wind and don't light the whole basket I can keep it running between 225 and 250 degrees here in Tennessee even on 95 degree days. Low and slow on a drum makes the best pulled pork butts I've ever had. I totally agree with everything you've said here.
Happy to hear it
I've never heard of these drum set ups. How much does it cost to get into one? How much experience do you need to get the temps correct and 'even'?
@@genxer74@ genxer74 Drum smokers have been around a long time and are the easiest live-fire method to get started with. As a beginner, I recommend the Oklahoma Joe's Bronco. You can find them on sale for around $200. The Gateway drum used in the video is an excellent choice if you have some live-fire experience already. Several other brands can be found cheaper but don't have the adjustable intakes like the Gateway and Bronco effectively making them one-trick ponies. Those tend to work great for hot and fast but won't let you grow your skills.
Great video. Love the ending👍
Appreciate it!
Fabulous video. Love the comparison! Keep up the great content, you are on my must watch list. I’m team low and slow.
Thanks for watching!
Have gotten more into hot and fast of late but at some point I will do some stuff low and slow. Both looked great. And compliments on your porch setup and yard.
Appreciate it!
Ive pretty much followed macloms reeds slow and low process for overnight butts...usually wake up the next day for it to be 150-160 ish...and then i will slowly increase the temp up to make sure it hits 203 at the time i want. hasnt failed me yet...side note Heath just slapped some comp rub on my ribs for the first time...came out real good.
Love to hear it! Glad you enjoyed. We actually just did a low and slow butt as well. It's great to throw it on and just let the smoker eat. th-cam.com/video/_cRILV_QFy4/w-d-xo.html
Man I am wanting to get myself a patio setup like you got. A screened in porch just like you got going on. Are you running any sort of powered exhaust to pull the smoke out?
No!
Perfect example from a professional cooker. Thanks Heath
Appreciate that!
This is a must see 🙈 video for me i don't have the money 💰 to do a test like you are doing God bless you and yours for doing videos 😊🍉
Glad you enjoy the videos!
Thanks much for a very educational demo of 2 totally different cooking methods.
Glad you enjoyed it!
I love hot and fast. I randomly decide around 3pm that I want pulled pork or a brisket so I don’t have the entire day to sit and wait
Nothing wrong with that!
Your Comp Rub is unreal .. I was partial to Malcolm's original but .. man .. good stuff brother!
Appreciate that! Really glad you enjoy our Comp Rub.
I have a hunsaker drum. Love the fire box. And love to smoke it hotter. 300-325 and it comes out amazing. I can slow it down but the color and everything else is better hotter for me.
It's hard to beat!
Shoutout to the crew at the end lol. Nice vid heath 😀
Thanks!
So much better when you take a 9x13 pan and place it underneath to catch the juices! Then place the butt in the pan and cover for the last 1-2hrs!! Yum yum get you some!!
Got that right!
I do large cooks quite often. I'll load 72 butts at a time on the Ole Hickory and run 4 hours at 250ish then i wrap. Once they're wrapped i run it up to 275-300 and get em done.
Nice!
Very informative, great video!
Thanks!
I typically do low and slow, but am experimenting with hot and fast tonight. I’m entering in my first BBQ contest and only have around 8ish hours to cook then a 2 hr rest before judging. I’ll update tomorrow afternoon with how the dry run turns out. Using a pellet smoker with a smoke stick for a little extra flavor
Good luck with your BBQ comp!
@@HeathRilesBBQ Thanks, I did a trial run and finished about an hour before I needed to. It turned out just like the low and slow method, but didn’t have a lot of bark because I typically don’t wrap during the cook. Overall, the flavor was identical, as well as the tenderness. I did buy a 12” smoke tube for my pellet smoker which totally helped as well.
@@matt.audiotech2370 That's great!
Back before I was set up for winter-time smoking (Colorado), I used to do butts in the crock pot all the time. Salt, pepper and Wickers marinade. After done and pulled I would run the pork in a hot oven with some of the juices to crisp up a little. Not ideal, but it was still quite good.
Sounds good to me!
Love you true feelings being said and your helpful tips, you do a awesome job on these videos. I appreciate your works
Glad you like them!
Do you save your trimmings for sausage, burgers, meatloaf?
Yeah, I typically save it and freeze it.
Doing my first pork shoulder in my req tec today. This helps! Thanks!!
Hope it turns out great!
Another great video. I guess I will still go low and slow with my pellet grill. Don't have a drum to cook on but it looks like a winner. Happy Thanksgiving to you and your family.
Can always bump it up to 300º or so on your pellet grill, if you prefer. I like 275-300. Happy Thanksgiving to yours as well!
Thanks for this video. I’ve got my first pork butt on the Treager right now.
I’m following Malcolm’s simple overnight recipe.
Your video gave me more ideas for next time. 👍
@ Nice! Hope the pork butt turns out great.
Great video. the drum always wins. Low n slow is awesome can’t go wrong with either
You got that right!
Before the pellet grill, I only cooked them Hot & Fast. I had a restaurant and Fast with Hickory wood was what we always knew. They were Awesome.
Now I only own a pellet grill and I love it. Love and Slow is the way I go now. Like Heath said I wouldn’t turn down either one buttttt, hat and fast I think is better. I can say it is the only way I knew.
It was close, but I'm a sucker for hot and fast on that drum
If you think hot and fast is better then why is low and slow all you do?
Absolutely great video. Your video production has really improved over the years. Great stuff! Also...Thanks for teaching me how to BBQ. 😁
Appreciate that! Trying to get better every day.
@@HeathRilesBBQ That's a real man right there :)
Awesome video once again Heath! Those butts turned out awesome! I'd have to go with the drum aswell, you just cant get enough of that traditional BBQ taste that a drum gives. Also BBQ for me is all about building and managing the fire!
It is one of the best parts for sure. I am glad you enjoyed
I like hot and fast better than the low and slow, even though I currently have a pellet grill.
Cooking indirectly with a real fire is, in my opinion, the best taste you can get.
Thanks for the awesome video.
Thanks for watching!
All about the taste for me..great comparison; nothing wrong with a long relaxing cook either!
Nothing wrong with either! Both methods will give you some great pulled pork.
Thank you Heath! I appreciate this video. I have to do a quick smoke for a family feast this weekend. side note: In my experience that false cap has been good eats. Maybe not a competition presentation, but is tender and tasty. Not sure I would toss it IMHO.
Any time! Thanks for watching. Just something I do. Can always trim less or not at all and still make great pulled pork.
I use these exact seasonings except I add Honey seasoning as my 3rd layer.
Good combo!
Another great video Heath. I've done butts both ways on my WSM. That being said (since it's the same cooker) - I can't really taste the difference between hot & fast and low & slow. I love the idea of hot & fast because I can start the smoker in the morning and have a butt rested for pull by dinner time.
Appreciate it, Brandon!
I love the pull pork slow cook, I did a fast cook and I didn't enjoy it as much as slow, and I keep the fat, love the flavor.
Hard to beat that low and slow!
Nice, hubby wished he had seen this before he cooked his. Well, now he knows for next time.
Always good for next time! I'm sure his pork butt turned out great.
Very interesting I have a drum but almost got a pellet. May eventually get a pellet also because of the easy of cooking. Great video.
Very easy cooking and highly recommend
Trader grills are made by Z Grill and I like the Z Grill I have. I have a few friends that say my grill does a better job of smoking the meat than the pellet grill they have, and I do agree. Love my Z Grill….
I haven't used a Z Grill yet but I've heard great things
I prefer my Treager
Nothing wrong with that! Easy to use and makes great food.
Great video Heath! I don’t have a drum smoker but have contemplated getting one since I too love the char grill flavor.
One question though… how often did you have to add more charcoal &/or another block of hickory to keep the fuel going on that hot N fast cook?
I didn't add anything to the drum smoker on this cook. I had some off to the side ready just in case.
I love the charcoal flavor of traditional grills
Hard to beat
I like both.
Both methods make great pulled pork!
Low and slow is always the best
Thanks for the great content!
Glad you enjoy it!
Nice presentation MR Heath. Surely I wish I could afford that same Pellet grill so I could experience a smoke flavor just like you explained.
Maybe one day you will be able to get you one. Sure is worth it!
In a large crockpot on low overnight. THE BEST!
I bet!
I love my Gateway. I'm happy to eat food off a pellet grill. Everyone I know who has one loves them, and I enjoy the food off of the Gateway. I'll never buy a pellet grill myself, but more power to you if you like your pellet grill.
I just did a my first drum butt with a deflector for 8hrs. Flavor from the drum is unmatched for sure.
That is awesome! I am glad you enjoyed.
Low and slow 🤙🏽
Awesome choice
Heath, I Never Knew U Could Crush a Pork Butt in 3 or 4 Hours and Have Those Amazing Results. Tender and Flavorful Like That. That's Awesome. Great Vid Heath !!
Thank you very much!
You can smoke a pork shoulder for about 3 hours and finish it in the oven fore better results. Wrap it in foil or put in a covered roasting pan. Smoke can overpower the meat. The best barbecue has a light taste of smoke but remains juicy. If you can run coals from wood only the entire time in a smoker go for it! But you need to burn the wood into coals and add them to the pit. Wood burns sap and bad fumes until it is coal.
If you want to finish it in your oven, you're more than welcome. Add your own spin to it. However. this wasn't the point of the video. We're just comparing the two cooking styles on two different smokers. On a pellet grill, I typically go Royal Oak Charcoal pellets only. On an offset, drum, or Weber, usually go straight coal and toss in some wood chunks.
Imagine if the Swiss had never invented aluminium foil! We'd be here all night😂
😂
Offset beats all. I can't get behind the idea of an outdoor oven. It just takes the fun out of barbecue for me
Cook on what you like. I love an offset myself but nothing wrong with a pellet grill. Good smoke, easy, and convenient. I've made a lot of great ribs, pork butt, and brisket on them.
Do you spray the butts every so often to keep it moist?
Yes, I'd suggest spritzing. Once your bark is set, can spritz with water, apple juice, or whatever you prefer.
Coming from a pellet pooper to uds I try to tell people those pellet poopers are just an oven over 225*. The flavor a can puts out over charcoal and wood is on a different level.
Different flavors for sure, but you can still make great BBQ.
They are all ovens, just different fuel source
Have you experimented with the super smoke mode on the Ironwood? Did you use it during this cook for any length of time? They both looked good to me. It sounded like the flavor profiles were quite different. This is what I would expect. I guess it depends on what you are looking for.
I have only done low and slow, so it gets my vote, "butt" I'm not sure if it really counts.
I haven't used the super smoke mode. Yeah, each butt had different flavor profiles for sure. Get a lot more of a grilled flavor on the drum over the direct heat.
For people that have pellet grills that don't have a "super smoke" mode you can get a smoke tube to put in your pellet grill at your local walmart. It's a metal tube that you can put pellets in and light them for more smoke. Plus you can put in different pellets for a different flavor profile like adding hickory in the smoke tube while charcoal pellets are in the grill hopper.
I absolutely understand the difference in the flavor between the comparison. However, what if you used a different wood pellet? Such as Apple or other sweeter wood pellets? That “grill” flavor you’re describing…would it be there? Or would a different intensity of the “sweet” pellet be more pronounced?
I think the grill flavor would still be pretty pronounced. The pellet flavor would be in there. I've used several types of pellets. I only use Royal Oak pellets now.
Visually i thought the pellet cook pork looked better. But i trust HR opinion most definitely as taste is always the winner. I just have a stick burner so i cant try out either method
All a personal preference. Can definitely try both ways and see what you think! There's pros and cons to both.
“Just a stick burner”? Doesn’t get any better than that.
Enjoy your videos. I'm new to smoking meat. I plan to smoke a 10 lb boston butt this week with pecan wood chunks and Royal Oak Natural hardwood charcoal. For the spritz early in the smoke I was thinking of using prune juice (cut with apple cider vinegar). then over the last hour or so I wanted to use the traditional apple juice spritz. Has anyone used prune juice to spritz a smoked boston butt???? It seems me that it would add a desirable savory flavor, but I have never tried it, and at least one person online said he would not use prune juice… no explanation given.
I typically spritz with water, apple juice, or apple cider vinegar. I've even done Worcestershire sauce, grenadine for a good color pop, pineapple juice. You can spritz with any juice you prefer or even beer. I've personally never spritzed with prune juice, but you could test it out and see how it goes.
Low and slow = more beer drinking
Can't argue with that!
Wow!!! 🤯 I’m actually surprised that the flavor profile is better with the drum smoker. You’d think that the pork with the smoke ring the flavor would be better. #blownaway
Just a personal preference! Can make great pulled pork on both.
Smoking a butt this am. First time with your Comp Rub. I'm excited to try it. Smells fantastic!
Hope you enjoy!
@@HeathRilesBBQ I did, thanks.
Can I use your butter bath on this type of pork? Still the same amount of liquid ?
Yeah, you could. I've wrapped with it before. I'd use 1/2 cup of the Butter Bath and then the 16oz of liquid.
Always wondered why after the wrap it doesn't go in the oven rather than back on the smoker burning costly fuel.
Can always put it in the oven as well, if you prefer
You can't compare low slow and hot and fast unless they are smoked in the exact same style of smoker. Otherwise, of course one will smell and taste slightly different.
The drum is great for cooking hot and fast and the Traeger is great for low and slow. I'm comparing the two different cooking methods. The point was to showcase both of those and pick a winner.
Like you always say, it's all about flavor. If l can get to that 'flavor' level faster; then that the road I'm taking.
Sounds good!
Are these charcoal pellets worth it? I really want to mix it with some oak or hickory but everyone tells me to avoid them and that they cause problems with augers.
They are worth it for sure in my opinion.
Well.....I don't know where you're from but here in West TN, LOW & SLOW is anything up to 325°, MEDIUM HOT IS 350° to 400° and HOT & FAST IS 425° and up ! Say what you want but both of those were LOW & SLOW !!
I typically run 275-300. I think of low and slow below that, more like 200-250.
I think using a different pellet other than charcoal would have given better results. Charcoal pellets dont impart much flavor although they do burn hotter usually.
I personally love using Royal Oak Charcoal pellets. Can always use a flavored pellet if you prefer.
I love pulled pork especially when it's done low and slow. But sometimes I don't have a lot of time to do low and slow. Could you cook a pork butt Hot and fast on a char griller akorn charcoal grill instead of a drum smoker?
I have done it on mine. I use my diffuser plate though so it don't get the direct heat.
Awesome! I appreciate the help 😁
@@Utilitylocatorman Yeah, you have to use a diffuser plate
I’m a hot and fast guy myself, all about preference in my opinion.
Definitely
I know you have a lot of experience and know when something is done but I was surprised you seem to cook to temp, not tenderness. I just finished a shoulder and probe checked it at 200 and it was like soft butter. I had planned to go to around 203 but it was done.
I don’t think you can compare cooking style on two different type smokers. I have a Kamado Joe and an offset. I couldn’t do this experiment either. The smokers are too different.
Show casing each cooker and the techniques to cook on both. You cook to temp and feel. Can't always go off just temps. Each piece of meat is different. Definitely want to do a video on cooking each method on the same cooker in the future.
In my opinion , nothing beats low and slow.
Got that right!
Definitely prefer low and slow from these options, but I ride 250-275 and get them cooked in about 10-12 hours (most of the time; every cut is different).
Sounds about right!
Low and slow usually is combined with drinking and hanging out with my friends or family I’m smoking with which is an added benefit for me!
Exactly!
I have a challenge for you, how about doing a whole pig on the pellet smoker. Down here in Louisiana we like hanging our hogs or cooking in a cajun microwave. Try getting a 25lb dressed pig and cook the whole thing.
That’s a great idea, I’d love to see how that turns out.
I cook my butt using a kamado style smoker but I protect my meat by adding more diffusers ( I have two metal diffusers and a water pan literally stacked on top of each other with 2 inch air gaps between each diffusers) ) to stop/slow any IR heating, cook at 275 F. What could I do better
I'd stick with that. Have to use a diffuser so you're not getting that direct heat. Have you had any issues with it when you've cooked a butt?
No big issues but trying this year to up my game. Your butter bath on ribs was a very positive eye opener, it is now firmly in my tool box. Thks
Oh, I love your set-up. What a meat porch! Just savage.
Thanks!
Heath, why in the WORLD would you make a video on comparing 'hot and fast' and 'low and slow' but then use two different cooking vessels, AND, one rested longer than the other? Two things which would directly influence the taste/texture/moisture etc.. If you are comparing hot and fast and low and slow, everything else should be the same.
The low and slow butt was heavier than the hot and fast. Required a slightly longer rest time. Both butts came out tender and juicy. It was a hard choice.
What kind of gloves are you using
I was wearing our brand of heat gloves www.heathrilesbbq.com/products/heat-gloves
Hot & Fast driva!
You the man Heath 💪🏻 I found the garlic jalapeño rub along with a bunch more at my local ACE it’s about time they listened.
Awesome!
What about moisture? I would think the low and slow would be a bit more juicy.
There's pros and cons to both for sure. Both butts came out pretty juicy.
Is it me or is the audio really jacked up on this?
Ran into some technical difficulties. Show must go on. We'll be better next time. Audio cleared up as the video went on.
I cook at around 275 until the stall which is around 158 to 160,then wrap until meat temp is 200,rest two hours. 👍 Going to try your vinegar sauce next time,looks really good.
Hope you give it a try! I think you'll enjoy it.
so- 2 totally different style cookers, 2 different temperatures, 2 different sized butts? The "2 different cookers" is the one that threw me. The drum flavor is my preference for butt- over pellet, gas, electric or offset... that flashback smoke from the fat hitting the coals can't be replicated. Better contest would have been 2 gateways- cooking at different temps.... but I can concede that low and slow would rule... If I did not have a life - or a schedule. So for me- the drum- at 300 is my preferred method. Thanks, Mister Heath.
Definitely want to do a complete side by side on the same type of grill at different temps. Just wanted to showcase the two methods, cooking times, etc.
Heath just to confirm you did not put any wood in the gateway?
I used Royal Oak Charcoal Hardwood Charcoal Pellets and Royal Oak Charcoal.
Good lord that is a huge spatula. Where on earth did you get that thing?
You can get them on Amazon or any BBQ supply store.
Low and slow, every single time
Hard to beat
Can you cook low and slow on the drum? Or just hot and fast ?? TIA
Drum is usually best for hot and fast
I swear! When you cook over high heat, it does something to flavor of the fat and meat. It develops more complex flavors. That’s why I do a combination of high heat and low-and-slow methods.
Pros and cons to both for sure. Either way produces great BBQ.
Not sure whats the "worst" part of low and slow cooking. The long cook time before the meat is done or the wait time that come after. So the incredible juice can re absorbed into the meat
Both 🤣
What would you consider to be the max temperature for low and slow?
And I can’t believe you tossed all the fat cap in the garbage. Mix it in chef!
I don't really want fatty pork. I'll trim some, score it. I'll even pick out some of the hard fat that's in the pork once you pull it. I'd say over 275 is where you move out low and slow territory.
I did a hot and fast on my drum this weekend, for science. It was fine. But low and slow is better flavor.
Now ribs, give me the drum every time. I don't care what cooker you put it up against.
Hard to beat some ribs on a drum
That looks like some bad rust on that drum lid
Weather got to it a little