🔥 PERFECT Boston Butt on The Big Green Egg - Grill This Smoke That - Pork Shoulder Pulled Pork
ฝัง
- เผยแพร่เมื่อ 4 ส.ค. 2024
- Please consider SUBSCRIBING. Hitting the THUMBS UP really helps my channel grow and allows me to create more great content!
Merch is here! tightwaddiy.creator-spring.co...
LinkTree with Amazon Storefront:
www.amazon.com/shop/tightwaddiy
Check out some of the supplies I used in this video using these Amazon Affiliate Links*
6Mil Nitrile Gloves - Black - amzn.to/3y3HQmW
High Heat Grill Gloves - amzn.to/3Ac3DLX
Cotton Inserts for Nitrile Gloves - amzn.to/3vlJ2zK
Meat Church Honey Hog Rub - amzn.to/3ua4OF1
FOGO Lump Charcoal (Hands down THE BEST) - i.refs.cc/318NHiFL?smile_ref=e...
My favorite Big Green Egg Accessories -
Kick Ash Basket - amzn.to/2QYy2tb
Kick Ash Can - www.kickashbasket.com/Kick-As...
Smokeware Chimney - amzn.to/33xt0Xg
My description includes referral codes/links that allow me to earn points or credit that can be redeemed for products and/or subscriptions. When you use my referral code/link, you are helping to support me and my recommendations! Thank you for your support! - แนวปฏิบัติและการใช้ชีวิต
Hit the THUMBS UP and SUBSCRIBE buttons to show your support for the channel!
Check out some of the supplies I used in this video using these Amazon Affiliate Links*
Cotton Inserts for Nitrile Gloves - amzn.to/3vlJ2zK
Meat Church Honey Hog Rub - amzn.to/3ua4OF1
FOGO Lump Charcoal (Hands down THE BEST) - i.refs.cc/318NHiFL?smile_ref=eyJzbWlsZV9zb3VyY2UiOiJzbWlsZV91aSIsInNtaWxlX21lZGl1bSI6IiIsInNtaWxlX2NhbXBhaWduIjoicmVmZXJyYWxfcHJvZ3JhbSIsInNtaWxlX2N1c3RvbWVyX2lkIjo2MzA4OTIzNn0%3D
My favorite Big Green Egg Accessories -
Kick Ash Basket - amzn.to/2QYy2tb
Kick Ash Can - www.kickashbasket.com/Kick-Ash-Can-for-Various-Grills_p_61.html
Smokeware Chimney - amzn.to/33xt0Xg
I commented on your original video several months back - glad to see a revised version on the new channel! Wife and I are going to run this back tomorrow. The first time was incredible!
I really appreciate your support! Hope it turns out great again!
@@GrillThisSmokeThat It's that time of year again! Going to the in-laws this weekend and going to put a pork butt on the Green Mountain . You know we're going to use this video like we always do!
Recently a new egg owner and your videos are very informative! Big fan from Tennessee 🤟🤟
Nice! I hope you enjoy the egg!
Great video Benton!
Thanks!
First Boston Butt for me too and it went off without a hitch. Thanks!
That’s great! Glad it worked for you too!
just recognized a pro tip. you wrapped the thermometer cable in foil! I'm going to start doing this one less thing to scrub when putting stuff away.
Yes! The wires last longer if they have foil on them too.
Looks great and I like the way you did the video. How many wood chunks did you use and did you soak them 1st? Do you taste the mustard?
Thank you! I use four or five wood chunks usually. You soak chips but not chunks. No, you won’t taste the mustard at all.
Looks good
Thanks! It’s a good one for sure!
Awesome recipe. My first pork butt and it was perfect. Thank you for sharing.
Yes! Great! I’m glad you enjoyed it!
Thank you I'm cooking a 9 lb butt and smoking it for the first time on my big green egg and I absolutely love this video and I will comment back and let you know exactly how it worked for me
Nice! How is it looking so far? We are about to eat one too!
How did it come out? How long did it take?
I’m going to use this method tomorrow morning.
Let me know how it goes!
@@GrillThisSmokeThat it came out perfect. Used the seasoning with the mustard and wrapped it in foil at the 165 degree and cooked it at 350 to 375 the rest of the way. Many compliments will use again. Thanks.
@@kennethanchors3156 that’s great! I’m glad it worked out well for you too!
Did u build your egg table? If u did what is the wood top.. Thanks great video
I did. It’s red cedar. No stain, just spar varnish.
Ha 1000th like. Like the two temp method. We’ll see how good I do. Happy Labor Day!
Thanks!
How long does the hybrid method usually take? And why do you put the aluminum foil ball under the tin pan?
About an hour per pound. To create an air gap so the liquid doesn’t boil off as quickly. I honestly don’t know if it works or not but seems like it should.
Do you cut off the fat pad before shredding or do you shred the entire shoulder with the fat pad?
I shred it with the fat. It’s usually mostly rendered off. I’ve even tried other options. I’ve trimmed most of it off prior to smoking before and it was still good. I’ve also scored the fat deeply and cooked it fat side up.
Used this method with a small pork butt and it came out perfect..just would like to know where I can pick up those gloves you wear..thanks for a great video..
Are you asking about the black nitrile gloves or the white and blue heat gloves?
The Black gloves are from Harbor Freight. The other gloves are high heat gloves and you can get them on Amazon. I have them linked in the description of the video.
You didn’t speak on your drip pan. What’s in it? How did you prevent it from burning and did you pull it in the liquid?
Put water in your drip pan.
Do you run the TightWaddiy page as well? I’m smoking my first pork butt this weekend and been looking at techniques, the background looked very similar! I’ll be smoking a 10lb butt
I do! I created this channel as a dedicated cooking channel. I am moving a few of the cooking videos from that channel over to this one but will be posting weekly videos here.
@@GrillThisSmokeThat awesome I start my porkbutt this time tomorrow! Cheers!
@@tlucky6495 Let me know how it goes!
@@GrillThisSmokeThat Eurydicer
1:58 What's up with the gloves dude? 😄😆🤣
Nice video. However, I noticed you only used a couple of pieces of wood. Was the smokey flavor very noticeable? I would think you'd use more wood for a better smokey flavor.
I layer the wood with the lump. There was more down below.
I'm going to try this method. But some reason I can't keep charcoal burning
The typical issue causing that is air flow. Have you ever taken your inside parts out and cleaned it really well?
@@GrillThisSmokeThat no, I will
@@TomTom-io8lc Also make sure the hole in the fire box (lower inside piece) is aligned with the vent hole on the front of the egg.
I don't think you need a 'binding agent' for the rub to stick.
It helps.
It is just an old habit. Personally, you can keep the rub. Salt, black pepper, onion powder and garlic powder smoked with Hickory
whats that tin foil tail thing sticking out of the butt?
That’s foil covering the wired temp probe I used to use.
Where did you get that grate for in the bottom..?
I absolutely hate the stupid cast iron thing they come with! Especially when you go to rake coals and snag it, then all the coals drop in the bottom… 😡
It’s called a Kick Ash Basket and is the best upgrade to the BGE. I highly recommend the Kick Ash Can too.
Awesome! Thanks so much for the info! @@GrillThisSmokeThat
A joke becomes a dad joke once it becomes apparent.
My wife wants me to do a Boston Butt (for the first time) along with the turkey for Thanksgiving. I was hesitant to do a low and slow for 16 hours because (a) it's my first time and (b) I like to sleep at night.
This seems like a happy medium.
Total time for an 8.5 lb. butt? Figure 7 or 8 hours??
That’s a good one!
Yes I plan for about an hour more than the number of lbs. That way there are no surprises and extra rest time is always great.
@@GrillThisSmokeThat It was a success! I actually did it for the day after Thanksgiving (I misunderstood what my wife told me!). We had to eat and be out the door at 5PM so I got up at 4:45AM to light the Egg. It turns out that I did not have enough big pieces of lump to run it the whole time. I got the Butt to 140-150 and then I ran out of lump and the Egg temperature started to drop. I wrapped it in foil and put it in the oven (pre-heated to 350) on a cookie sheet. I then let it go for another hour or two until it hit 203. Then, FTC for two hours until it was time to shred and eat. Everyone loved it. (The rub I used was Dizzy Pig's Pineapple Head which I found in my local Ace Hardware. Low in salt and with a great smell/taste.) For an 8.5 lb Boston Butt, the total cook time was around 8 hours.
@@joepark8872 That’s great! Finishing in the oven is perfectly fine as the meat only absorbs smoke for the first few hours anyway. I actually finished one in the oven Saturday because I put ribs on and wanted the smoker temp to stay at 225°.
@@GrillThisSmokeThat Yes, I remember hearing that about the smoke being absorbed only in the first couple of hours. Plus, if it stayed on the EGG wrapped, it probably wouldn't get any smoke anyways.
@@joepark8872 I watch these folks using these ginormous pieces of lump. I literally just dump the smaller pieces in and fill the basket, im a looftlighter fan, and in ten minutes or less I'm ready to smoke stuff on my BGE :P seems like so much extra effort and waste using only the huge pieces.
I see you are fairly new at cooking with the BGE as yours still has the original gasket and grill. After watching your video, you have learned some of the old tricks some of us use that have been owners of the BGE. As I am writing this comment, the day is 6.5.2024. This will be my 16 year of cooking on the BGE. Back when I first started, I was a member of the BGE forum and boy were the opinions back then heated and sometimes just plain stupid. Back then we tried to see just how much crap we could put on a Boston Butt as far as rub. From first mustard as you did here, Turbinado sugar, a dumb move I thought, rubs as thick as shoe leather. lol. I see you use a rub but least not so damn heavy. Today, I use lightly salted, black pepper, onion powder and garlic powder. That is it. I like to taste the meat not some damn rub. I see you found the turn your gauge to noon so you can take a Quick Look and see where the temp is. As for apple wood, not my favorite as it can have a bitter taste even after the white smoke is gone. Here in South Carolina, hickory is the flavor. As for temp, I run my Egg at 300 to 325 the whole time. Smoking on the BGE is no more than putting it in the oven in the kitchen. Smoke is the only difference. Usually I can smoke a butt to 200 degrees in about 6 hours. You also do the same thing I do when it comes to pulling the meat. Get you hands in it. Today, I went to clean out y Egg for a spatchcock chicken and the bottom grate went to hell. I went to my local ACE and got the basket that takes its place. You need if not already get one of those. Makes it so much easier to remove the ash. Chef Jerry Irmo South Carolina USA
Thanks Jerry! My father has been cooking on BGEs for many years and also sold them. I learned a lot of tricks from him. The egg pictured was fairly new but I had an egg for 5 years prior. My brother left the country for missions work and I babysat his egg while he was gone. When he returned, I purchased this one.
Fat up or down dude
I score the fat and go fat up.
@@GrillThisSmokeThat I cooked one on my egg last weekend, delish, thanks for the wisdom.
@@jaybrune7937 How did it turn out? If you score the fat cap in a cross hatch pattern and go fat up, it gives it a cool look and you get more crispy edges and bark.
evapeurate
What do you mean?