I half expected a guest appearance from Señor Chud himself when I saw foil boat in the title. Been using this method since I watched his first video on a brisket with it, the final results are always amazing
I did this cook in a Kamado Joe Classic II with deflector plates. A 5 pound piece, boneless and though some fat, no fat cap. Prepped the pork with same spices as advertised. Added 3 pieces of Cherry wood. The cook started at 22h15, assisted with the Thermoworks Signals and Billows fan. The temperature was steady overnight at 190F. The internal temperature of the meat rose to 150-155F within 5-6 hours and was steady at that temperature for the remainder of the night until I woke up. 10 ½ hours into the cook, I followed the protocol, took it out and set the temperature to 275F. Once foiled up with the liquids in place, I put it back and it cooked for an additional 4 ½ hours for a total of 15 hours until internal temperature of 203F. This meat was absolutely delightful… I would not change anything. It was a great recipe. Thank you Cheff Tom.
Pork butt/shoulder is my favorite piece of meat to smoke. The pork can take on so much seasoning, and the variety of flavors that works is incredible. No sauce necessary! We like to vac seal the leftovers in the freezer to use on tacos/burritos/carnitas y huevos/etc. Versatile and beginner-friendly. Also still relatively affordable unlike brisket and short ribs.
100 percent my next pork butt is going to be floatin in a boat. I noticed you mentioned rest time, I never even thought about that, I feel like I've been resting my pork butts unnecessarily. Obviously anything you're going to slice would want to be rested a bit (I'm talking larger stuff, ie. briskets and whatnot, I feel steak and chops are plenty rested in the time it takes to get them from grill to plate to table) but I suppose if you're just gonna shred it anyway, and toss everything in the goo then a rest is indeed unneeded. Awesome!
FWIW I used the foil boat method with a brisket in my Kamado Joe and it came out great. I will be excited to try it with pulled pork. The foil boat method is particularly helpful in keeping the bottom from getting too crusty if the heat source is below the meat.
Sell your car or start a Go Fund Me. The Yoder is worth every penny. I’ll send positive thoughts your way in the hopes that you have a windfall of cash and can pick up a Yoder.
Love the video! Couple of questions 1) Do you remove the fat cap? In the video, you leave it, but on the recipe it says to remove it. 2) Fat cap up or down inside the foil boat?
I went to the local butcher the other day to pick up filets and they had pork butt on sale, so I grabbed one. I’m torn on the method to cook, as I love the “cracklins” you get when cooking fat side down without wrapping. Chop that up and mix it in with the rest of the pork and you get bark throughout. But I also love the juiciness of a braised cook, so I may just give this boat a try. I’m guessing that would also eliminate the need to mop during the cook. Decisions, decisions…. Love your methods - great channel!
Came here to learn what temperature the meat should be before adding to the boat. Did I miss that in the video? It seemed he just smoked for 10 hours, but didn’t give a target temp.
Looks incredible. Fat cap up or down? Can I just smoke it at 250/270F until it’s at 200 degrees internally and get similar results? I don’t have a pellet smoker and can’t keep my kettle smoker going overnight without feeding it charcoal every couple hours. Thanks!
Wow!!! Looks delicious, Chef! I’ll definitely try this method with the next butt I smoke. Looks like I’ll be picking up some more rubs too! Question: what’s your go to trimming knife?
Chef, i'd like to do this on my KJ2. It'll be my 2nd smoke, so I don't quite trust leaving the grill overnight. I'd like to get this done in roughly 12 hours. On in the morning, and then off in time for dinner. If I go in at 250 instead of 190, when would you recommend foiling in the boat? I imagine around the timet he bark is nice and set yeah?
Great idea. I'm definitely trying this next time. I've never heard you talk about the dampener on the YS640s. Do you pull it to the right for cooks like this?
The baffle was originally put in the design of the smoker to help with airflow because the cookers only had one fan. Now they have 2 fans so it is not needed as much. For most cooks, Yoder recommends pushing it in about a third of the way. This will keep the smoker fairly even all around. You can push it all the way over to the firebox to do zone cooking. This would make the heat more intense on the side. You see people do this when direct grilling on the grillgrates.
It fluctuates depending on what type of pellets you are using. We use BBQr's Delight 100% hardwood pellets (www.atbbq.com/fuels/wood-pellets/bbqrs-delight-3-pack.html). They burn clean and hot which can cut down on fuel consumption. The YS640s can hold 20lbs at a time and with this type of pellet, burns through approximately 1.5 pounds per hour.
Hey Chef Tom! … can we please get a recipe for cooking chicken breasts on the YS640s? I’ve been doing a lot of meal prep lately and struggling with the right balance of smoke, flavor and not overcooking! :)
what temp was the butt when You took it off to foil it (after the first 10 hours)? Also, What gloves are you wearing. They look thin enough to be great for carving, etc, but protecting your hands against the heat. Appreciate the video!!!!
Can anyone tell me what type of wood I would use to smoke this on a Kamado Joe? Apple? Cherry? 2-3 pieces? Thank you. Also, if my piece is smaller at 5 pounds, do I cook overnight at 190 for the same amount of time ie 10 hours?
All these are fantastic recipes but how well do they work with much smaller pieces of meat. We only eat about 6-8 ounces of meat per serving so cooking a 6+ pound chunk would be way over the top unless we wanted to eat it for three meals day for days on end. Yes I know lots of you can eat a 32 oz steak at one sitting but we can't. It would be interesting to know if the same recipes would work just as well with a 1-2 pound piece. Thx for all your great videos
It's just the wife and I, so I understand your thoughts. Do yourself a favor and invest in a Foodsaver type piece of equipment. The wife was skeptical, but it's great to pull out a frozen chunk of meat that I cooked months before, and have a quick meal ready in 30 minutes. Another benefit is that you can buy in bulk at a cheaper price, portion it out, seal and freeze, and it'll taste just as fresh later.
The black gloves are nitrile. Chef Tom is wearing heat resistant cotton gloves underneath: www.atbbq.com/accessories/gloves/hot-food-gloves/hantover-knit-gloves-white-60-40-blend.html
Yes. Garlic powder is dried garlic that has been turned into a fine powder and garlic salt is 3 parts salt to one part garlic powder (basically garlic flavored salt).
How do u not burn ur hand when shredding it. I tried shredding with gloves on but it still burned my hand. Do u need some special kind of rubber gloves to pull it or what is it.
Chef Tom wears cotton gloves (www.atbbq.com/accessories/gloves/hot-food-gloves/hantover-knit-gloves-white-60-40-blend.html) under his nitrile gloves for heat protection.
He didn't cook at 149 - he cooked at 190 for 10 hrs. The 149 is what the cooker dropped to while the lid was opened and he was taking it off to wrap. Don't try to cook pork at 149.
Love this idea - I am doing a butt over the weekend too. Question, can you use a foil pan instead of foil itself? I like to shred it in a foil pan so I though I could knock 2 birds out with one stone.
Almost threw me off when you said it is ready for dinner cause some people call supper dinner and dinner lunch... Great plan though and I will be doing the same thing this summer.
The boat is tightly wrapped around the base of the meat. So essentially, even though there is still evaporation happening, there's less open surface area for it to happen. And a pan will (although slightly) change the smoke flow across the meat. Instead of nice smooth flow, it's contending with a deep pan that has a lip at the top.
Shout out to Chud for showing the TH-cam world the foil boat method
😘
Unfortunately no shout out in the video... Sounds like Chef Tom needs a bootsnake.
Get off his chub already. 🙄
I half expected a guest appearance from Señor Chud himself when I saw foil boat in the title. Been using this method since I watched his first video on a brisket with it, the final results are always amazing
Trimming the inside crevice is one of the best tips I've learned. I saw it on one of your other videos Thanx😎👍
I did this cook in a Kamado Joe Classic II with deflector plates. A 5 pound piece, boneless and though some fat, no fat cap. Prepped the pork with same spices as advertised. Added 3 pieces of Cherry wood. The cook started at 22h15, assisted with the Thermoworks Signals and Billows fan. The temperature was steady overnight at 190F. The internal temperature of the meat rose to 150-155F within 5-6 hours and was steady at that temperature for the remainder of the night until I woke up. 10 ½ hours into the cook, I followed the protocol, took it out and set the temperature to 275F. Once foiled up with the liquids in place, I put it back and it cooked for an additional 4 ½ hours for a total of 15 hours until internal temperature of 203F. This meat was absolutely delightful… I would not change anything. It was a great recipe. Thank you Cheff Tom.
Amazing! Thanks for watching and happy grilling!
Pork butt/shoulder is my favorite piece of meat to smoke. The pork can take on so much seasoning, and the variety of flavors that works is incredible. No sauce necessary! We like to vac seal the leftovers in the freezer to use on tacos/burritos/carnitas y huevos/etc. Versatile and beginner-friendly. Also still relatively affordable unlike brisket and short ribs.
Great job Chef! I'm definitely trying this foil boat pork butt. Have you tried the new YS Pork Rub? It's freaking savagely delicious.👍
Seeing smokin joe here let’s me know we’re all one big bbq family
Just finished this video, only to head over to your new one Smokin Joe!
Thanks for watching! That rub is a goodie!
Another winner from Chef Tom!
Definitely gonna try this method! Thanks, Chef Tom. You’re a legend!
Thanks for watching!
Looks amazing! Chef Tom you rock.
Thanks for watching!
That sure looks delicious chef
Prep tub?!?!?This is the second video I’ve watched and I want it! This will solve so many prep problems.
www.atbbq.com/accessories/tools-and-utensils/injectors-and-marinators/atbbq-prep-tub.html
Definitely going to try this method next time I smoke a pork butt. Awesome technique and video.
Thanks for watching!
CHUDS BBQ!!!!
Barbecue legend indeed
Im smoking a pork butt today- definitely going to try the foil boat instead of wrapping. More bark, more better. Thanks Chef Tom
Just found you - you explain so well - luv your work 🎉😊
Thanks Chef Tom! This made me pull a Butt out of the freezer to give it a try this weekend.
Great! Thanks for watching!
100 percent my next pork butt is going to be floatin in a boat. I noticed you mentioned rest time, I never even thought about that, I feel like I've been resting my pork butts unnecessarily. Obviously anything you're going to slice would want to be rested a bit (I'm talking larger stuff, ie. briskets and whatnot, I feel steak and chops are plenty rested in the time it takes to get them from grill to plate to table) but I suppose if you're just gonna shred it anyway, and toss everything in the goo then a rest is indeed unneeded. Awesome!
FWIW I used the foil boat method with a brisket in my Kamado Joe and it came out great. I will be excited to try it with pulled pork. The foil boat method is particularly helpful in keeping the bottom from getting too crusty if the heat source is below the meat.
That looks so awesome!
Cant wait to try this with my next one.
Perfect. Love the foil boat method. Chudd does it too. Takes a little longer but look what you get. 👍
Thanks for watching!
Great job
Man chef I wish I could afford a Yoder you make things look so good I could’ve bit my lip great PKB👍🏾🙏🏾
Sell your car or start a Go Fund Me. The Yoder is worth every penny. I’ll send positive thoughts your way in the hopes that you have a windfall of cash and can pick up a Yoder.
Love the video! Couple of questions
1) Do you remove the fat cap? In the video, you leave it, but on the recipe it says to remove it.
2) Fat cap up or down inside the foil boat?
Followed the recipe exactly. Wow! Best pork butt ever to come off my Traeger smoker. I used LumberJack pecan pellets. Super Bowl party hit.
That's great! Thanks for watching!
What do you think about the lone star vs the yoder ?
Ooohhh, man does that look good. Never tried pork butt cooked that way, but that vid makes me want to.
Man close your eyes and listen to Toms voice and tell me thats not pit master Zach Galifianakis
LOL... Love Zach And what you do Chef!
I went to the local butcher the other day to pick up filets and they had pork butt on sale, so I grabbed one. I’m torn on the method to cook, as I love the “cracklins” you get when cooking fat side down without wrapping. Chop that up and mix it in with the rest of the pork and you get bark throughout. But I also love the juiciness of a braised cook, so I may just give this boat a try. I’m guessing that would also eliminate the need to mop during the cook. Decisions, decisions…. Love your methods - great channel!
This looks good
Looking delicious!!!
Another good one
Came here to learn what temperature the meat should be before adding to the boat. Did I miss that in the video? It seemed he just smoked for 10 hours, but didn’t give a target temp.
Very very curious to try this method with just a brisket flat. Would u consider a video of a flat only foil boat? Cheers!
Love that idea!
Man! U are so dope! I learned alot from u brother.! My turkey came out amazing this year because of your videos!
That's great! Thanks for watching!
Cool method, will try ...👍
Love your videos. Can you do more with the stick burner? I have a Yoder Loaded Wichita.
I like the concept of boating it with an open top. Is this something I could use to push it through a stall?
Looks incredible. Fat cap up or down? Can I just smoke it at 250/270F until it’s at 200 degrees internally and get similar results? I don’t have a pellet smoker and can’t keep my kettle smoker going overnight without feeding it charcoal every couple hours. Thanks!
Something new to drool over! :)
Man americans sure love those big plastic tubs n stuff.
Yard Bird is the best all around pork seasoning
that tub is bad ass
It really is! www.atbbq.com/accessories/tools-and-utensils/injectors-and-marinators/atbbq-prep-tub.html
Hey Chef love your channel just wondering why you have never smoked a whole steer head
Wow!!! Looks delicious, Chef! I’ll definitely try this method with the next butt I smoke. Looks like I’ll be picking up some more rubs too! Question: what’s your go to trimming knife?
www.atbbq.com/accessories/cutlery/knives/boning-knives/shun-classic-6-inch-boning-fillet-knife.html or www.atbbq.com/accessories/cutlery/knives/boning-knives/victorinox-6-inch-semi-stiff-curved-boning-knife.html (more budget friendly).
@@allthingsbbq thank you!
Chef, i'd like to do this on my KJ2. It'll be my 2nd smoke, so I don't quite trust leaving the grill overnight. I'd like to get this done in roughly 12 hours. On in the morning, and then off in time for dinner. If I go in at 250 instead of 190, when would you recommend foiling in the boat? I imagine around the timet he bark is nice and set yeah?
Hey Chef. Do you mind sharing which knife you use for trimming?
www.atbbq.com/accessories/cutlery/knives/boning-knives/shun-classic-6-inch-boning-fillet-knife.html
I wanna see your take on am alligator I've had it in Mississippi it was good seemed like it was missing you flair lol
Great idea. I'm definitely trying this next time.
I've never heard you talk about the dampener on the YS640s. Do you pull it to the right for cooks like this?
The baffle was originally put in the design of the smoker to help with airflow because the cookers only had one fan. Now they have 2 fans so it is not needed as much. For most cooks, Yoder recommends pushing it in about a third of the way. This will keep the smoker fairly even all around. You can push it all the way over to the firebox to do zone cooking. This would make the heat more intense on the side. You see people do this when direct grilling on the grillgrates.
You didn’t mention pellet consumption, my 640S is a bit of a pellet hog. Did you have to add pellets during the overnight portion?
It fluctuates depending on what type of pellets you are using. We use BBQr's Delight 100% hardwood pellets (www.atbbq.com/fuels/wood-pellets/bbqrs-delight-3-pack.html). They burn clean and hot which can cut down on fuel consumption. The YS640s can hold 20lbs at a time and with this type of pellet, burns through approximately 1.5 pounds per hour.
Hey Chef Tom! … can we please get a recipe for cooking chicken breasts on the YS640s?
I’ve been doing a lot of meal prep lately and struggling with the right balance of smoke, flavor and not overcooking! :)
Can I smoke it the Day before and then continue the next day? If I can’t do it overnight?
what temp was the butt when You took it off to foil it (after the first 10 hours)? Also, What gloves are you wearing. They look thin enough to be great for carving, etc, but protecting your hands against the heat. Appreciate the video!!!!
He's wearing cotton liners under the black nitrile gloves. That's why he can handle the steaming meat without getting burned.
Can anyone tell me what type of wood I would use to smoke this on a Kamado Joe? Apple? Cherry? 2-3 pieces? Thank you. Also, if my piece is smaller at 5 pounds, do I cook overnight at 190 for the same amount of time ie 10 hours?
Never seen the foil boat! Trying it on my next pork butt for sure
Is it worth tying the butt up after cutting it open to remove that sinew'y bit in the middle? Does it still cook pretty evenly if you don't tie it?
What type of wood do you smoke this with?
Do you have a link/brand for that collapsible prep tub? That’s a genius prep tool!
www.atbbq.com/accessories/tools-and-utensils/injectors-and-marinators/atbbq-prep-tub.html
What is the difference between doing a foil boat vs just using a foil pan?
I would say less evaporation due to the foil being wrapped up close to the shoulder. The foil pan is more open.
All these are fantastic recipes but how well do they work with much smaller pieces of meat. We only eat about 6-8 ounces of meat per serving so cooking a 6+ pound chunk would be way over the top unless we wanted to eat it for three meals day for days on end. Yes I know lots of you can eat a 32 oz steak at one sitting but we can't.
It would be interesting to know if the same recipes would work just as well with a 1-2 pound piece.
Thx for all your great videos
It's just the wife and I, so I understand your thoughts. Do yourself a favor and invest in a Foodsaver type piece of equipment. The wife was skeptical, but it's great to pull out a frozen chunk of meat that I cooked months before, and have a quick meal ready in 30 minutes. Another benefit is that you can buy in bulk at a cheaper price, portion it out, seal and freeze, and it'll taste just as fresh later.
What is your pellet brand of choice.
BBQr's Delight: www.atbbq.com/fuels/wood-pellets.html
Do you know of a Cuban BBQ rub without the sugar?
Why do you put the finer rub on first? I would think you'd need more stick to hold on the more corse rub
Where can I find that collapsing container you used to season?
www.atbbq.com/accessories/tools-and-utensils/injectors-and-marinators/atbbq-prep-tub.html
@@allthingsbbq Thank you! Just ordered.
When I put it in the foil boat, do I put the fat cap up or down in the boat?
Fat cap up.
I wanna know where to get one of them cool trays
www.atbbq.com/accessories/tools-and-utensils/injectors-and-marinators/atbbq-prep-tub.html
YES!!!!
Are those black gloves heat resistant as well? Sorry, new to the channel
The black gloves are nitrile. Chef Tom is wearing heat resistant cotton gloves underneath: www.atbbq.com/accessories/gloves/hot-food-gloves/hantover-knit-gloves-white-60-40-blend.html
@@allthingsbbq ah makes sense! Thanks!
What gloves are you using under your nitriles?
plain old cotton.
www.atbbq.com/accessories/gloves/hot-food-gloves/hantover-knit-gloves-white-60-40-blend.html
Is there a difference between garlic salt and garlic powder?
Yes. Garlic powder is dried garlic that has been turned into a fine powder and garlic salt is 3 parts salt to one part garlic powder (basically garlic flavored salt).
@@allthingsbbq Can you write Kentucky's secret spicy and regular recipe?
How do u not burn ur hand when shredding it. I tried shredding with gloves on but it still burned my hand. Do u need some special kind of rubber gloves to pull it or what is it.
Chef Tom wears cotton gloves (www.atbbq.com/accessories/gloves/hot-food-gloves/hantover-knit-gloves-white-60-40-blend.html) under his nitrile gloves for heat protection.
I didn't realise it was actually safe to cook at 149 for such a long period of time. Learn something new everyday!
He didn't cook at 149 - he cooked at 190 for 10 hrs. The 149 is what the cooker dropped to while the lid was opened and he was taking it off to wrap. Don't try to cook pork at 149.
@chudsbbq knows a little something about foil boats.
Chef - what type of gloves are you wearing under your nitrile gloves?
I have wondered the same...
He let us know in another episode a while back: cotton.
www.atbbq.com/accessories/gloves/hot-food-gloves/hantover-knit-gloves-white-60-40-blend.html
www.atbbq.com/accessories/gloves/hot-food-gloves/hantover-knit-gloves-white-60-40-blend.html
Love this idea - I am doing a butt over the weekend too. Question, can you use a foil pan instead of foil itself? I like to shred it in a foil pan so I though I could knock 2 birds out with one stone.
You'd probably get more evaporation the more open area you have around the meat.
Do foil method inside the pan. So when cooked just flop ur meat ( lol ) into the pan and then mix.
@@mikejanson1939 lol... you said flop your meat.
Cooking my first butt this weekend. Wish me luck
It'll be great! Good luck!
Where the anamorphic? ;)
Now I want some pulled pork ...
Almost threw me off when you said it is ready for dinner cause some people call supper dinner and dinner lunch... Great plan though and I will be doing the same thing this summer.
Les go!
S M O K I N
A moment of silence for this beautiful animal that gave its life for us
😎👌HNY Tom
Why not just put it in a foil pan?
The boat is tightly wrapped around the base of the meat. So essentially, even though there is still evaporation happening, there's less open surface area for it to happen. And a pan will (although slightly) change the smoke flow across the meat. Instead of nice smooth flow, it's contending with a deep pan that has a lip at the top.
Thank you daddy
@@NewMexicoJoe69 You're welcome son.
Why not just put it in a baking pan then?
No shout out to Chud or L&L BBQ….. come on dude.
3/8's of an inch, or simply put... 1cm.
HO LEE FOOK
I sincerely do not understand two different rubs. Makes zero sense. IMO make a specific rub.
Dont eat pork meat bacon or ham
I love all your videos sir. I would love to see you smoke/cook a whole alligator on the YS640.
Not a single shout-out to @Chudsbbq?