Slow Smoked Pork Butt in a Pellet Smoker
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- เผยแพร่เมื่อ 1 ก.พ. 2020
- Subscribe here: / @weekendwarriorbbq
For today's Super Bowl party we Slow Smoked Pork Butt in out Pit Boss Vertical Pellet Smoker. We cooked it super slow and low at 200 degrees F for about 8 hours and then we wrapped it in foil, turned the smoker up to 325 and finished it off for another 2 hours until it was probe tender.
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#SmokedPorkButt #PelletSmoker #PitBossNation - แนวปฏิบัติและการใช้ชีวิต
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I smoked a 10 pounder yesterday for the first time an oh my! I used maple syrup as a binder, with a sweet and smoky rub and a garlic jalapeno rub. About 9hours in the smoker on 250 and pulled to rest for 2 hours and was fantastic. I'm sorry but you cant buy anything like this in a restaurant. Great presentation Mike. Thank you.
Thank you, Scott!
If your lookin it aint cookin. leave it alone for at least 3-4 hours then spritz every hour and half. Wrap it for three hours and let it rest for an hour.
Hey brother just got my z grill smoker today. I am gonna try this recipe tomorrow morning. Just time ever smoking anything. Love you videos I have learned a lot from you. Keep them coming.
I like to blend charcoal pellets in with my other blends also. I also like to use classic blend in my hopper and charcoal pellets in my smoke tube... that always turns out really good!
I just bought a pit boss . Thanks to your videos it makes it easy . Thanks bubba
Enjoyed you video my friend. At a low and slow temp, the fat cap is just in the way. I trim it all off for a great bark all around. there is plenty of fat within the butt itself to keep it very juicy, especially if you wrap at the stall. I look forward to your next video. Smoke on brother !
Love my Pit Boss Copperhead 5. Been using it for competition foe the last couple years - KCBS and PNWBA. Just an observation...the fat cap does work good as an insulation when on the bottom. That being said, I trim almost all of it off. Rub flavor won't get into the meet through the fat cap. Makes good bark...but for competition it's all about the flavor of the meat.
Thank you, Tony! I love learning from you guys.
Cut through the fat cap that flavor will seep down through there
I was just telling my wife that I should make some pulled pork sandwiches in a couple weeks lol. I remember the first time made a butt right I had my aunt holding a roasting pan and I went to pick it up the bone and it pulled out and I dropped the butt in the grass lol.
lol. thats a funny story right there.
I'm doing my first pork butt this weekend... following your directions once again.
I got my 5-series smoker and did ribs, it put a beautiful smoke ring. I have a 10-lb butt to smoke this weekend. Love the videos.
Nice! Glad to hear your ribs turned out good! Thank you for clicking on my videos 😁
Beautiful pork butt! Though this video brought back painful memories of the superbowl, which my family still hasn't even discussed.
Nice video. I use the pan / wrap method. The reserve juice is a great way to reconstitute the pulled pork in the crockpot
Thank you AJ! You nailed it with the reserve juice... crockpot dries it out after a couple hours
Making this for the co-workers next weekend.. Looks excellent.
Looks absolutely delicious!
Can't wait to taste it!! 🏈
DAMN!!! That looked amazing and juicy,and tender,and so flavorful! WOW enjoy your friends,and the Super bowl!
Thank you, Gerry!
Well worth the time to get that result!
Thanks, Ry! Time well spent 😎
New to your channel, new to smoking and loving all the information!!
Thank you, Roy!
i love Stubbs he was from Lubbock i remember as a kid eating at his bbq joint
I just got the series 4 on 2-1-20 and I love it
Love your videos. We bought the pro series smoker after watching you for a couple weeks. Any plans to do a short video with what you consider the essential tools/products to smoke with? Thanks again and keep making awesome videos!
Thank you, Lucas. That is a good video idea and I'll try to do that.
Wow. Just wow! So what do you do with the extra juice in tray? Is it used for anything?
Excellent job Mike! I'm going to have to try this soon!
Hey dude, love your videos. Just bought this pit boss pellet smoker and will hopefully use it for the first time this coming weekend. Was wondering if you have any preferences when it comes to ordering meat online and having it delivered. Thinking about ordering a pork butt from crowd cow but was wondering if you had any tips or preferences when it comes to this. Thanks man
Thanks, Kyle. I order a lot from Crowd Cow but it is expensive. For a pork butt I would just get it from your grocery store. In general, I try to only order online when it is not available locally (things like beef plate ribs, briskets, leg of lamb, etc). Enjoy that new smoker :)
Looking forward to trying out my new series 3 this weekend. I am still working during the pandemic so I don't have time during the week. I have a few questions. Leave it at 200 for 6 hours then crank up to 275 until the meat is 165? Once wrapped did you leave it at 275? Also, since there is a water pan is spritzing necessary? Finally it looks like your rack is set at about the middle. I want to try it as you have done it here. More than likely I'll have to start around 3am to make sure I have plenty of time.
Finally, I did call Pit Boss and asked them about using a 100 foot extension cord. They didn't know if it would work. So for the burn in (about 45 min with the last 20 min at 400 degrees) I used the 100 foot cord and had no problems. They did tell me I might get an error code using a 100 foot cord but it seemed to work. No idea how it will do for over 8 hours but I'll give it a shot.
I agree with you plan... 200 degrees until it hits about 165. Then wrap it and turn it up to 275 until the meat is probe tender...this starts to happen around 200 degrees but might not be probe tender until it hits 210. I spritz after the second hour even though there is water in the pan.
New sub here, not sure how i never saw this channel before. Cheers nice work!
Thanks for stopping by Kenneth! 😎
Hour 5 on the pitboss kc combo as we speak. Can't wait to try it in a while.
Trying mine today for the first time
Great video. Pork Butt is my favorite meat to smoke. Keep smoking!
Use Apple Juice instead of water
Hey Mike....another outstanding video. Maybe I missed it but after wrapping the PB in foil.....where did you leave or store it until tomorrow? You are a great instructor ( or I should say...communicator. )... and I learn a ton from you....
Thanks, John. I just put it back in the foil pan and wrapped it in foil. Getting ready to put it in the crock pot now... with all of the fat and juices
If I get a 10 lbs pork shoulder can I put it on the smoke setting? If I did that how long will it take?
Hey man, if you keep going with these awesome videos that have moist, tender, and delicious looking content....You’re gonna make me go out and get a PitBoss......I’m just warning ya.... lol
Did you remove the grate at the top of your hopper? I noticed it was missing when you poured in the pellets. Seems to make it easier to remove pellets that are below the clean out chute.
Yes I did! It’s the only way to really remove all of the pellets.
I know your superbowl was delicious!! I would have such a hard time waiting. I would be eating some pulled pork at midnight lol ! Beautiful color and delicious flavors. I didn't know Stubbs had a rub. Great video. Thanks for sharing :)
Thank you, Mel! 😎
Looks awesome
Can you explain or do a video how to smoke or make a lean vs moist brisket?
I'm a newb to all this and realize that may be a dumb question to ask. Thanks!
What is the green thing you used in the bucket of pellets?
Where did you get the pellet filter at 3:03? Thanks for the video.
Mike, this bad boy almost got by me. how about sending out an new video alert?. anywho. awesome cook, awesome video. pork butt is always a crowd favorite. thanks buddy.
The inflection in your voice reminds me of Ron Swanson.
And I, of course, mean that as the highest of compliments.
So glad I found your channel dedicated to this smoker had mines for a while and i love it gonna invest in a grill too these things are awesome, smoking a butt as i type this. You ever watch “How to BBQ right” check em out he has some good stuff
looks sick
Any tips for cold weather smoking? I just got a 5 series two weeks ago and up here in North Dakota I’m seeing daytime temps of 20s or less already. Come winter, it’ll be single digits or near zero for weeks
In the cold months you want to pre-heat that smoker for at least an hour. Give all of that cold metal a chance to warm up. I also close the chimney cap down a little past half way. Don't close it all the way though... I did that and the smoker shut down due to a lack of airflow.
Looks awsome
Nice vid dude FYI. Thermoworks smoke is on sale for once. 70 bucks vs 100. You’ll love it
Thank you! I’m on it
You can't go wrong with pork butt. Enjoy the game.
Hey man! When you kept it over night, did you just leave it in the pan with the juices and put it in the fridge? And did you heat it up the next day before pulling it or after? I've got one in the smoker today but I'm not using it until tomorrow.
Hi Christian. I pulled it that night, and let it sit in the juices overnight. The next day I reheated it in a crock pot. You need the juices in there so it doesn’t dry out. It might also help to add about a half cup of water after a couple hours if it starts to dry out
@@WeekendWarriorBBQ thank you!
Great color, going to try that Stubbs rub to get the lime flavor, starting off at 200° gets the extra smoke flavor in the Pitboss with the controller algorithms giving the temperature fluctuations to produce smoke. Real good looking butt with plenty of moisture and liquid gold.
Thank you. That Stubbs is tasty. The lime is a nice touch.
Cmon Mike you gotta post a fail video soon and stop being so awesome geeze you knocked that so far thru the field goal it went out of the stadium!!!
haha! Thanks, Yochum! I think this was my best pork butt yet. Smoking it that low and slow really elevated it to a whole new level.
@@WeekendWarriorBBQ Failure is NOT in our vocabulary!!!
question.. did you score the fat cap?
Looks good. I subbed
did u let the butt come to room temp or put in from refrigerator?
I'm curious to you always load towards the middle of the smoker? I tend to use the upper 3rd of mine. I enjoy all your videos
Thank you, Joe. Couple reasons. 1st is its easier for the camera at that height. 2nd is I’m so used to smoking at that level I know how the smoker performs at that height. It is probably the same for you... you like that top third and know what to expect for the most part
@@WeekendWarriorBBQ makes since, trying a pizza in mine tonight, pit boss 3 vertical
I have a question I have a pit boss 4 series.
When I smoke something.
Do I just put it on smoke setting or do I just turn knob to how high say something like a pork butt put on 200.
And does it still smoke on them settings too not just on smoke setting.
Thank you for any help..
I would imagine the "S" setting being the lowest you can dial it down too would be similar to a cold smoke.
Yes you dial it up to the temp the cut you are cooking is recommended to be cooked at mate.
What temp did you have the smoker in when you wrapped it up and placed it back in?
Hi, Frank. I turned the smoker up to 325 F after I wrapped it.
Watched it again. Thanks
Love your videos, I have my first pork butt in my pit boss now. I want to do the foil dish and wrap as well. Does it matter if you do fat cap up or down in the dish?
Fat cap up or down doesn’t make enough of a difference for me to have a strong opinion about it. I think the majority of people will say fat cap up.
Thank you Sir! Love your videos. I did fat cap down, same as unwrapped in the pit boss came out great. Thanks for all your advice!
Just got mine....
Have you ever considered replacing the Pit Boss door logo with a temp gauge?
Same wing nut...
Just curious
Have u ever measured the ambient air inside the smoker vs the temperature setting on the display? Any difference? If so, how much of a difference?
I used to do that but the way these smokers work is they periodically drop the temp to get the pellets to smolder and generate smoke. The fluctuations were driving me nuts so I stopped monitoring them and let the smoker do its thing.
Weekend Warrior BBQ
Just got a vertical pro 4. The difference is making me nutty. Hopefully the display is “accurate”. Im gonna just let it do its thing. Thx
Hey you, I couldn't download the form you sent me
I’m tempted to do one of these overnight but I’m afraid of running out of water in the pan, also afraid of not spritzing it every hour or so. Any thoughts?
Stay up and drink beer for 8-10hrs during the cook with a friend
My man. Make ur own pork rub
Where do you get the screen for the wood pellets?
Hey Rick. I got it on amazon. If you click that little down arrow you’ll see a link for it in the description box.
How long did you let it rest for and How long did it take to reheat it up in the slow cooker?
I like to let it rest until it cools down to about 160 degrees. The reheat time in the slow cooker is about 2 hours. Keep some low sodium chicken stock handy... I like to pour a little bit in the slow cooker from time to Rome to keep it from drying out.
You are amazing good sir thank you for the help
Great video! I have the same Pit Boss and having troubles with it over heating. I’m running it at the 225 setting and about 2 hours of run time it shuts itself down with an error code. Any thoughts?
Norm ! Try opening that chimney cap up if it’s closed all the way down. It might just be an airflow issue. Otherwise you might need a new controller
Weekend Warrior BBQ, Finally got a nice day up here in ND. I cranked the chimney open, not quite as far as yours that I can see from the video. And that seems to be the cure for the overheating. Been running for 6 hours 👍 Thanks boss!!!
Norm ! If you continue to have issues give Pit Boss a call. Mine was overheating very quickly (within 10 minutes) right out of the box and kept getting an error message. Turns out the temp probe in the smoker needed to be replaced. I replaced it and it’s worked great ever since!
Did u shred this and store it, then warmed it up with the excess juice in the crockpot?
Correct
Why did you choose to cook it fat cap down? Ive been reading and alot say fat cap up. Im getting ready to smoke a 6.5 lbs on in my pit boss pro vertical for the first time, just trying to get the best tips and outcome possible.
Try it both ways to see which way you like best but I go fat cap down because I like to use the fat cap as a shield against the heat which is coming from directly below
Don’t understand the temp jump ?? Did something happen or did you just becoming over it ? It went from low and slow to hot and fast.
Hey Mike does you electric bill go up alot doing smoking for 8-10hr cooks??
Looks absolutely delicious. 👍👍👍
Thanks Jeff! Did you get your Series 4?
@@WeekendWarriorBBQ got it yesterday. 👍
I have a Traeger ironwood 885 but I am looking for a vertical smoker which one do you recommend??
If you are happy with the flavor your Traeger puts out, I would look at the Pit Boss Vertical 5 Series. If you like more of a strong smoke flavor I would look at the Masterbuilt Gravity Series 1050
Weekend Warrior BBQ I like the Traeger just fine but I want a Pitt Boss Vertical smoker like yours but I need to know-what the model of it is please?
Would butcher paper work better or is foil ideal???
I have used both and both methods produce great results BUT... I have had guests say that the butcher paper version doesn’t taste as good. You’ll have to try each one for yourself
Great job ! Thought the glasses was a bit duchy but man that boston butt looked great. I am now a new subscriber; dont let me down
I won’t let you down but you better get used to the glasses 😎
Look 👀 good 👌
Mate thank you so much. I would have no clue without you and your awesome videos. I gave you a massive shoutout on my podcast as well. I hope others learn about your videos. #godfatherofsmoke
Thank you, Big Al! I appreciate the shout out
Why is the foil perforated like 5 times @9:36? Is that intentional? @WeekendWarriorBBQ
That is from me poking the temperature probe though to check for tenderness.
CHOPPER READ!
What IS the total quantity if pellets you needed ??
I used 20 lbs of charcoal pellets and 20 lbs of the competition pellets. If I had to guess I probably went through a total 10 lbs of pellets for this entire cook
@@WeekendWarriorBBQ total 10lbs or 20+20??
@@jerometribib I dumped a full 40 lbs (50/50 charcoal pellets and competition) into the hopper and probably only used 10lbs of it.
@@WeekendWarriorBBQ ok thanks a lot. Keep on your videos
Good looking pork butt Mike. You SB party will have good eats. Cheers
Thank you Phil! I hope you have a great SB party as well
Have you ever tried just leaving the meat alone, without getting it wet and without water in the bowl? I'd be interested to know if the smoker is then stable in terms of temperature. And if the Pulled Pork will still be good.
Not in this smoker.
Could you please try it and make a video about it?
Here in Germany, no one seams to have experience with this smoker so far.
It is now available as an EU Version, but barrel smokers are more common here.
@@gonzo_pix The owners manual and the water pan itself has a recommendation molded on to keep the pan at least 1/2 full of water at all times when smoking. Probably not worth the risk of fire to not use the water pan.
When you reheat in crock pot, what do you add to the pot for moisture?
I just used all of the rendered fat and juices. After a couple of hours it starts to dry out and at that point I'll just start to add a little bit of water to keep it juicy. In this case, it didnt last long and everyone ate it quickly.
What do you think.. I have 2 pork butts.. About 4.75 lbs each.. Should I count on about 5 hrs cook time? Or more like 10?
I use 1.5 hours per pound as a rough guide
Total lbs? Or 1.5 hrs times lbs per piece of meat?
Each. So the total cook time should be about 7 hours and then a 1 hour rest. It could always go quicker or longer but that will get you close
You da man Mike.. I appreciate it.. Love the channel!
Dave Bossung thank you. Let me know how it goes.
I’m doing two 9lb pork butts in the vertical smoker. Is it safe to say to assume I’ll need more time? How much time would you guesstimate?
I compare it to cooking a potato in the microwave... Two potatoes always takes longer than one. I like to use 1.5 hours per pound as a rough guide.
@@WeekendWarriorBBQ Thanks! I guess I'll be getting up REALLY early tomorrow AM, but I'm sure it will be well worth it! I'll probably put the heat at 250. Thanks for your tips and suggestions! I've subscribed to your channel and followed your method for ribs the other weekend. Can't wait to try BRISKET!
Just to be clear: that is 1.5 per pound times 9... not 18. Add an extra hour or so because you have two 9 pound butts.
In process right now with my 2 butts at 200 for the past 7h, but cranked it up to 275 to see it it’s at that stall period. Generally speaking, what’s your experience been with stall? Does wrapping it help get it over the hump?
Strange question but what type of gloves do you use?
Hi, Dan. They are the Venom Steel Nitrile gloves. Unfortunately, you cant buy them right now due to the pandemic.
@@WeekendWarriorBBQ understood.. any new cooks on the kc combo??
To my mentor.....How long did you leave the butt in crockpot to warm it back up?....and you said warm setting correct?..
Lol. Thank you Lucas. It doesn’t take long to reheat in the crockpot... maybe an hour or so on medium heat and then I change it to the warm setting. If it’s in there for a long time just add about a half a cup of water every so often to keep it from drying out
Subscribe for more Hocus Smokus th-cam.com/channels/fOZuEpYpw34VOjEUxL06dw.html
Dirty Gloves all over the Seasoning Containers. U have great videos but u also show how to Cross Contaminate also.
Would putting 2 or 3 of those shoulders make a difference in time??
It will take a little bit longer…. Maybe plan for an additional hour.
@@WeekendWarriorBBQ appreciate it, can't wait to try this.
Hey brother! Love your channel. Wanted to know if I can reach out in some way to you?
Thank you! I have a private text community where you can reach me. Text me at +1 (216) 208-4301 and follow the prompts
Why fat cap down? I always smoke mine fat up....
Do you see difference?
Oh man I love pork butt
Cut the meat into smaller sections before smoking. This will cut a couple hours off cook time.
Why are you wasting all that good meat with those rubs. Salt and peppers is all you need.