Great cook Brian! Good idea using the Blu hogs sauce for a binder. Little Baker wants some of that pork! Looks delicious. I’m smoking some Chairman’s Reserve baby backs tomorrow on the Memphis Pro. So this cooks got me primed for pork! Cheers brother!
Hey thanks Jay! And that’s awesome! Chairman’s reserve are really good ribs! I’ve never seen the baby backs by them but I see the SL cut all the time. Let me know how they turn out. Have a great weekend sir!
Brian, ribs came out great! I used Burn Pit sweet heat and KosmoQ killer honey bee for rubs. Smoked at 235 for about 2 1/2 hours, spritzed after 1st hour with combo of water, ACV, and mango nectar. Wrapped for 1 1/2 hours meat side down with a bit of Trader Joe’s organic brown sugar bbq sauce plus a little spritz liquid. Finished off with a bit of bbq sauce for about 15 minutes...I did 3 racks. Used Lumberjack comp pellets. Cheers!
Makes sense that you used the fat cap as a barrier on the drum while running a higher temp. But if you are removing it post-cook, why don't you trim it off/down beforehand so you don't lose a third of your bark?
Not taken that way at all. To me I cook fat cap down so the fat protects the meat from the heat and when I’m cooking at 300 and not flipping the meat the bottom gets a bit charred. . Also there is some “bacon” meat in between the fat caps that is probably the second best part of the butt that I dig in to off of camera. Probably could’ve gotten away with taking the cap off because I was using the deflector however most of the time I don’t use the deflector. And thanks Jacob I appreciate it.
Why do people use a baffle plate..? For me myself I like the meat cooking directly over the charcoal and the juices falling onto the charcoal gives amazing flavor that can't be beat
Probe tender at the end.....whats the end temp.....is the end temp just a bit higher hot & fast as opposed to low & slow Burn in complete on the gateway....thinkin a porkbutt would be a good 1st cook Another great video.....would've never thought to use Tennessee Red as a binder
New sub here. I have a question for you. I noticed you have a gateway drum and a bronco pro. If you had to choice on picking one which would it be? I know you said drums cook nice in all weather but the bronco is thicker in metal which might cook longer what do you think?
love your content .. doing a whole shoulder tonight... wondering if I should use baffle plate... what has your experience been since? what do u recommend?
@@MadHorseBBQ Sweet! Ace is where it’s at! Their selection of bbq stuff is out of this world! Really love the blues hog lump too. Very clean burn and that bag last for a good amount of cooks!
I'm like you Brian. I like Drums. Dang nice looking Pork Butt... My body still is NOT ready to do much of anything. This crap is a lot more than I wanted to admit to... BUT, my mind has said ENOUGH. Wife and I went and bought $200 wroth of meat today. I have got to start moving my body and I say what better way than to move around a Highland, a Bronco, a 22" WSM and at least 3 Webers. Time for the camera and smoke to start rolling.
Thanks Britt! And I couldn’t agree with you more! Fire up that Bronco and get the meat on is what I say! Such an easy cooker to rub and puts out great food!
Loving the video up until you removed the fat cap and said it was nasty.. I was screaming internally.. WHAAAATTT?? 😂😂😂 Love the fat cap! I definitely incorporate it into when I shred. But everyone does it a litte differently
Why do you go out of your way to avoid that great “grilled” flavor that you get from the fats dripping into the coals and evaporating back up in a “smoke fog “? That’s what makes these cookers shine. The distance from the meat and the coals means that “flare ups” will not negatively impact flavor but rather add to it. So much great bbq is done on pits directly over the coals like this. You can’t do this in a kettle or most grills because the heat source is too close, but in a drum….its magic.
I'm literally drooling watching this at work. Awesome video brother.
@Rickysfoods thanks bro I appreciate it!
Exile Zoltan is my hometown beer of choice. Great stuff from Des Moines!
Heck ya I’m a fan as well! Got a 12 pack in the fridge.
YUM - barrel smokers look sweet
Drum smokers make great pulled pork. That looks awesome.
Thank you sir! And agreed! Drum cooking puts out great food!
What a awesome cook you did buddy everything spot on and you got me wanting to get that sweet n savory rub
Thanks Jak! And the sweet and savory rub is bomb!
Aj styles is smoking now. Hell yea
So what was the point of the baffle? Doesn't give you less flavor since you're preventing the fat from dripping on the coals?
Great cook Brian! Good idea using the Blu hogs sauce for a binder. Little Baker wants some of that pork! Looks delicious. I’m smoking some Chairman’s Reserve baby backs tomorrow on the Memphis Pro. So this cooks got me primed for pork! Cheers brother!
Hey thanks Jay! And that’s awesome! Chairman’s reserve are really good ribs! I’ve never seen the baby backs by them but I see the SL cut all the time. Let me know how they turn out. Have a great weekend sir!
Brian, ribs came out great! I used Burn Pit sweet heat and KosmoQ killer honey bee for rubs. Smoked at 235 for about 2 1/2 hours, spritzed after 1st hour with combo of water, ACV, and mango nectar. Wrapped for 1 1/2 hours meat side down with a bit of Trader Joe’s organic brown sugar bbq sauce plus a little spritz liquid. Finished off with a bit of bbq sauce for about 15 minutes...I did 3 racks. Used Lumberjack comp pellets. Cheers!
Hail ya @Jay Booth! Happy to hear it!
Makes sense that you used the fat cap as a barrier on the drum while running a higher temp. But if you are removing it post-cook, why don't you trim it off/down beforehand so you don't lose a third of your bark?
Not intended to be a dig, by the way. Your videos are always very straight forward, which I appreciate.
Not taken that way at all. To me I cook fat cap down so the fat protects the meat from the heat and when I’m cooking at 300 and not flipping the meat the bottom gets a bit charred. . Also there is some “bacon” meat in between the fat caps that is probably the second best part of the butt that I dig in to off of camera. Probably could’ve gotten away with taking the cap off because I was using the deflector however most of the time I don’t use the deflector. And thanks Jacob I appreciate it.
Why do people use a baffle plate..? For me myself I like the meat cooking directly over the charcoal and the juices falling onto the charcoal gives amazing flavor that can't be beat
Probe tender at the end.....whats the end temp.....is the end temp just a bit higher hot & fast as opposed to low & slow
Burn in complete on the gateway....thinkin a porkbutt would be a good 1st cook
Another great video.....would've never thought to use Tennessee Red as a binder
Ya butts are usually 200-204 for me regardless on the cook temp. And ya didn’t really tell a difference with the binder but it just felt right lol
Nice looking butt you got 😂 lol. You took me by surprise when u used the BBQ sauce as binder. Looking very good as always! Cheers 🍻
New sub here. I have a question for you. I noticed you have a gateway drum and a bronco pro. If you had to choice on picking one which would it be? I know you said drums cook nice in all weather but the bronco is thicker in metal which might cook longer what do you think?
love your content .. doing a whole shoulder tonight... wondering if I should use baffle plate... what has your experience been since? what do u recommend?
Hey thank you and that’s awesome! Nowadays I don’t use the baffle plate. I just put the fat cap down so it protects the meat.
Odd question…what torch is that? Mine always goes out when it’s upside down. Love your stuff man! Keep in rolling!
Thanks Brandon. And it’s a Ace Hardware brand torch.
@@MadHorseBBQ Sweet! Ace is where it’s at! Their selection of bbq stuff is out of this world! Really love the blues hog lump too. Very clean burn and that bag last for a good amount of cooks!
@@BrandonEnderson heck ya agreed!
I'm like you Brian. I like Drums. Dang nice looking Pork Butt... My body still is NOT ready to do much of anything. This crap is a lot more than I wanted to admit to... BUT, my mind has said ENOUGH. Wife and I went and bought $200 wroth of meat today. I have got to start moving my body and I say what better way than to move around a Highland, a Bronco, a 22" WSM and at least 3 Webers. Time for the camera and smoke to start rolling.
Thanks Britt! And I couldn’t agree with you more! Fire up that Bronco and get the meat on is what I say! Such an easy cooker to rub and puts out great food!
Do you have to add charcoal or does the basket last the whole cook?
The basket lasted the whole cook!
Loving the video up until you removed the fat cap and said it was nasty.. I was screaming internally.. WHAAAATTT?? 😂😂😂
Love the fat cap! I definitely incorporate it into when I shred. But everyone does it a litte differently
Why do you go out of your way to avoid that great “grilled” flavor that you get from the fats dripping into the coals and evaporating back up in a “smoke fog “?
That’s what makes these cookers shine. The distance from the meat and the coals means that “flare ups” will not negatively impact flavor but rather add to it. So much great bbq is done on pits directly over the coals like this. You can’t do this in a kettle or most grills because the heat source is too close, but in a drum….its magic.
Is this the matte finished drum?
Yes!
Sounds like Seth Rogan. Gonna use some pineapple express rub next.
Lol never seen that movie
Looks awesome! You need to try a butterflied pork butt sometime! Really brings up the flavor and cook's fast!
Thanks Rusty! And that is on my list of things to try!
can't you do any better than this ask your dad for help
Lol I’ll get right on that
@S Elian’s, there’s no need to be a Richard Cranium. Let’s see your pulled pork video, ya troll
Will you ask your mom how to pull that pork for me
Please, I’d love to see your video on pulled pork… got a link?