I have used most of Meat Church rubs and After about two years, I have to say that the black label Gospel has become my favorite over time... Pork Chops, CHicken, Butts... its just perfect.
I’m not even done with the video and I’m feeling overly compelled to let you know how impressed I am, with the effort and quality of what I’ve seen so far. Haven’t even checked to see if you have more videos of the like. I must admit, I’m really hoping you do have more, and if not, I’m imploring you to make more. Bravo, sir!!!
Dude. First video of yours I’ve seen. #1 I also love those quite early mornings with the smoke rolling, family asleep. #2 I always journal my cooks, if I adjust my vents, spritz, goof ups, etc. -- #3 I’m big on layering The Gospel and Honey Hog Hot. I add a bit of the honey hog hot when I wrap also or sprinkle into my shredded meat.
Just saw the channel here and was enjoying the video. Big surprise when my favorite TH-cam woodworking teacher was doing the cook. Just bought a Traeger 1300 and am learning to smoke. Love these things
As a woodworker who also enjoys bbq, I’m loving the switch on this channel already. My smoker of choice is the CampChef woodwind sg with a sear box on the side. The last year I have primarily used Tacticalories seasoning on almost everything I cook. And they are pretty active with coming out with new products constantly.
I love this "new" channel already. Giving the wood whisperer presentation treatment to BBQ videos is a great idea. I wish I hadn't just splurged on a Traeger as that rec tec looks awesome.
I was looking for how to cook a pork butt and I clicked on this video and thought " that sounds like my wooding working guy" and sure enough you were on the screen. I watched the whole video and of course, subscribed. I will continue to watch. Thanks
My wife has the same opinion of smoked meat as Nicole. We love our pellet smoker and find that Killer Hogs "The BBQ Rub" works for most of the meat we cook. Also, I just watched your rib vid where you commented about the rub falling off and see that for this cook you used mustard. That's my go-to as well and I always laugh when my grandkids say they don't like mustard and freak-out when they watch me apply it, but they LOVE my BBQ. Great vid and I'm glad that TH-cam suggested it. Big fan of TWW. Scott
Myron mixon original is my favorite general purpose rub ...give it a shot ...great intro video for the second channel as I’m sure there are many of us that share crossover interest between bbq and woodworking...looking forward to all the upcoming content
I tend to use some type of mustard as a binder, then killer hogs AP. Let that sit till it’s wet, then Killer Hogs The BBQ rub. Sometimes I’ll add a light dusting of John Henry’s pecan rub for color and flavor. I typically use pecan wood for smoke. If you haven’t already, you need to reverse sear a big old chunk of meat for a truly satisfying experience.
Nice to see you spread your wings into the barbeque world. Huge fan of your woodworking and a member of the guild, but we all gotta eat, right. Love the Lang also and have the exact same model. In fact, just did a pork shoulder last weekend and it turned out delicious. Best of luck on the new venture.
I like mixing the Oakridge Bbq Secret Weapon rub and Sweet Dominator Rib rub on pulled pork and use Wright Peach Chipotle sauce. And don't forget the pickles.
Good to see this new sort of content from you! One useful reason to cut off that "false cap" is that you are going to discard it anyway when pulling, and getting the rub on the actual meat will give you more edible bark. I ordered the 'ocho' from Meat Church with 8 of their flavors. I'm really liking the flavor of all their rubs.
I have a few things I want to try on my next couple of runs. Wrapping vs not wrapping. Removing the cap vs not. Butcher paper vs foil. So much to test! lol
this is a great how to !!! and I agree, I do mix and match the same way for my spices!! thanks!! you should do the same cook. on the offset and test flavor changes!!
Set your meat pack in the bottom of the sink before you cut it open, saves on messy cleanups. I'm not a fan of wrapping because it steams the meat but when I do need to wrap to speed up the cook I've started using butcher paper. It's permeable to let more smoke in and doesn't steam the meat as much as foil.
Dude!!! Hilarious timing in rebranding to BBQ. I was planning on smoking smoking a pork shoulder...and when you published this video was as I was opening the door bringing the completed smoked BUTT in the house. 7.5lb @ 225F until internal temp was 202F. Took about 10.5 hours. I love the change
I wasn’t sure how this would work (BBQ channel) but after watching this one I’m super jazzed. Great video Marc looking forward to seeing more. I wish there was taste vision lol.
Jonesin' for that big offset smoker. Mine's vertical, and works well, but takes a lot of attention. Tips: I usually add a few slices of onion, or maybe apples, when i wrap. Adds moisture, a little flavor, and looks cool when you pull that butt.
Good idea with the journaling. I have watched the Wood working stuff for a while now and this has kinda the same feel. I was a BBQ cook in a restaurant for many years. Not that I'm a pellet guy, but wouldn't mind a cooker for that set it and forget I've got other stuff to do style BBQ. Currently I have two Weber kettles and can do anything I need to on them. The issue is you have to tend it a bit more.
Great video bud! Just stumbled on it as I was watching my normal go -to's, Malcom and Matt P. haha. I appreciate the humor and the detailed approach you took to this cook. I, too, have begun taking meticulous notes per cook as to continue to learn over the years. I use Meat Church rubs alot and have been experimenting with different ones on different cooks. I started with brisket as my first smoke! Then pork belly, tons of ribs, chickens, and a couple tomohawk steaks recently. Believe it or not this will be my first butt this weekend. Thanks for the great guidance! I may try unwrapped on a Traeger with a cherry/hickory blend, mixing honey bbq and gospel, then compare notes. Cheers my friend!
Yeah, Butcher Paper help retain a better bark and a juicer cut. While wrapping with with Tinfoil help speed up the cook a bit more and render down the meat further. (compare to a butcher wrap)
Just came across this video, Marc. I'm having people over this Saturday for some BBQ ribs and watching you taste test these rubs convinced me to try them. Ordered some to have for the big day. Looking forward to trying them. Well, they the rubs came in the mail today and I pulled the cover back on both to take a sniff. Both smell great. The Gospel one has quite a bite to it. Saturday is coming up in a couple days so gonna test both. So, a little quick story you might find funny. I had my wife take a sniff of each of them, and when she got to the Gospel one, she sneezed and at the same time a little fart escaped her butt. We both burst out laughing and I commented that I hoped it didn't have that effect when on the ribs. (Don't tell her I mentioned this, she threatened bodily harm if I did.)
Great video! Not sure if you have tried latex gloves over Cotton mittens before. I find it’s a lot easier moving your hands then the big gloves and super easy clean up. So when’s the brisket video coming out? Lol
Marc - Rub recommendation. I tend to prefer making my own rather than buying one of the premade rubs because I can make it taste however I want. There is a rub out there, easily found online that has been my "go to" rub for the past 4-5 years. Just do a search on "Renowned Mr Brown" - it is on a site for the old Weber bullet stick burners. Makes a great tasting butt (or ribs) and honestly we do not even use sauce when it comes off because the meat is so tasty. Would also recommend getting a high gauge injector and mixing up the apple juice/apple cider mix you made for spraying, add a little of the rub you are using and inject the shoulder so the flavor is on more than just the bark.
I think making your own rub is such a key part of BBQ. Yeah, it’s a little more work but you can get the exact proportion of everything you like and there are no additives. Lately, I’ve been adding a little cinnamon to my rub which I really like!
Totally. But when you're somewhat new, you don't often know exactly what you like and in what proportions. That's why I'm a big fan of commercial rubs. Once you hone in on something you really like, you can look at the ingredients and figure out why you like it. And then you can have some fun trying to recreate it yourself and modify from there.
@@TWWBBQ - 100%! I'm really new to BBQ too and have found making your own rub really easy and cheap. Lots of recipes online as a starting point, but I totally get you
Since my patio is small, I only have ONE grill.... a Weber Gas Grill. How do I do this on a gas grill? Love the content, hope you remember us single grill Meat Whisperer fans!
It will depend on your burner configuration, but you can usually go indirect on gas and go low and slow. Think lighting one burner, on low, then getting the meat as far from the burner as possible. You can then either get a smoke tube or wood chip holder that goes over the burner to create wood smoke. Cheap option is to make a foil pouch for the wood chips. You can churn out some good bbq that way.
Good call with this Marc, have some fun; can't always be work, work, work ;-) My smoker is made by Smokin-It. It's an electric model but the thing is a beast and dead on reliable. Lately have been playing around with Spiceology blends. Their garlic chipotle and raspberry or honey habanero rubs work very well with booty
I've used the Gospel rub on pork ribs - it beat anything else I've made....the ribs just disappear - my son suggested no sauce, so I made him a rack without - blew my mind. No sauce w/gospel was outta this world.
Do you find it a bit of a waste to put it back in the smoker when wrapped? I put it in the oven. On the other hand, the smoker has better temperature control.
Well you're either wasting pellets by running the smoker or wasting electric/gas by running the oven. Also during the Summer, when you heat your oven you're probably also causing your AC to work a little harder. So in Summer, I definitely think it's more wasteful to cook in the oven. Ultimately, the butts don't care. In the Winter, I might just finish in the oven.
I think maybe I just have anxiety about running out of pellets, maybe not during this cook, but I'm lazy and don't want to have to run out and get more for the next
I just popped a shoulder in the smoker and then watched this. You ever used Meathead's Memphis Dust on pork shoulder? It's really fantastic. I take his suggestion to throw some ancho chili powder in and it really takes it over the edge. Last week I tried the Aaron Franklin masterclass method and I did not care for the salt/pepper only.
I'll have to give those a try. So many rubs! lol And I agree with you on the Franklin method. I like the salt and pepper only rub on brisket, but on pork? I need a little more. It tastes flat to me without some of the extra goodies. That explains why any time I've had pulled pork at a Texas BBQ joint it's been just meh.
Nice video with a relaxed perspective - thanks. There's definitely something in the air with barbecue lately - Cremona is dialed in too. That Lang is pretty... Did you get stainless racks?
Check out MEATER probes. Totally wireless, and gives you ambient/target/internal temp graphs as it cooks. Then you can go and view past cooks for reference. As for butts, I like to inject with a 50/50 apple cider / apple cider vinegar mix which I'll also use to mist with.
Funny thing about the Meater. It wasn't for me. We actually kickstarted it and waited a few years to get them. The problem I have with them is the probes are so thick. Not so bad on large cuts of meat like this but on thinner, bonier stuff it gets tricky. So I wound up not using it in all situations that I wanted to use it. I also had connectivity issues but I'm sure they worked those out by now. I wound up going with a more traditional probe system that also has bluetooth/wifi and stats. Once I run out of these RecTec pellets I'll be looking at Lumberjack. Thanks.
@@TWWBBQ I did the kickstarter too. It took me a minute to realize that you have to set up a cook to keep them connected. I kind of dislike that, but now that they stay connected they are pretty great. And the durability has been great so far. I was replacing Maverick probes every 6 months cause they degrade.
High recommend for the Holy Gospel (instead of just their gospel) adds that extra bit of sweetness you are looking for with the Gospel without overpowering. Its my go to for pulled pork.
I forget what channel I got this from, but a good way to protect your hands when handling the hot meat is cotton work gloves with rubber food gloves over top.
I've seen that before. When gloves went in short supply thanks to covid I started looking into dedicated BBQ gloves. I found these to work really well and they're clean up easily. amzn.to/3iQf9Rr
Holy Frijole'! I've been watching your WW chanel for like 7 years ( I think) and now this? Dude! How can I send you some of our stuff? We've been on Amazon with our seasonings for about 5 years and never knew this side of you with the meat! Flying Swine Seasonings
If you aren't familiar, check out AmazingRibs.com. Lots of testing and science-based articles that tend to refute BBQ myths such as the fat cap basting the meat. amazingribs.com/more-technique-and-science/more-cooking-science/myth-melting-fat-cap-penetrates-meat In the end, it's your meat and your pit and do what works for you. But I prefer to use the fat as a shield for a more even cook.
While I don't think that hurts, there is enough fat inside the shoulder that you could cut the entire cap off and be fine. That being said, I tend to do fat cap up, just in case.
I have used most of Meat Church rubs and After about two years, I have to say that the black label Gospel has become my favorite over time... Pork Chops, CHicken, Butts... its just perfect.
I’m not even done with the video and I’m feeling overly compelled to let you know how impressed I am, with the effort and quality of what I’ve seen so far. Haven’t even checked to see if you have more videos of the like. I must admit, I’m really hoping you do have more, and if not, I’m imploring you to make more. Bravo, sir!!!
Thanks Brandon. Only two food videos so far. More to come. I appreciate the feedback!
Agreed, great video!
We are big fans of Meat Church! We have all of them and cook with them alot! Nice grills
Dude. First video of yours I’ve seen. #1 I also love those quite early mornings with the smoke rolling, family asleep. #2 I always journal my cooks, if I adjust my vents, spritz, goof ups, etc. -- #3 I’m big on layering The Gospel and Honey Hog Hot. I add a bit of the honey hog hot when I wrap also or sprinkle into my shredded meat.
Yes! I’m not the only one who “journals” their bbq. I made a binder to hold my logs and recipes.
Greg Lauderdale I keep track of mine also
My go to pork and rib rub is a layer of Killer Hogs hot and a layer plowboys KC Yardbird. Both great on their own but fantastic layered together
Just saw the channel here and was enjoying the video. Big surprise when my favorite TH-cam woodworking teacher was doing the cook. Just bought a Traeger 1300 and am learning to smoke. Love these things
Im a vegan and never thought I would enjoy watching BBQ videos but Marc has a knack for making everything he does entertaining. Im still a huge fan!
Smoked seitan!
Listening to the smooth smoky pork flavoured sounds of Marc' voice while thinking about lunch...
Thanks for the idea of layering Gospel & Honey Hog, making pulled pork this week.
Interesting about your rub flavors assessment, flavor profiles. Thanx.
As a woodworker who also enjoys bbq, I’m loving the switch on this channel already. My smoker of choice is the CampChef woodwind sg with a sear box on the side. The last year I have primarily used Tacticalories seasoning on almost everything I cook. And they are pretty active with coming out with new products constantly.
Would love to see details of your outdoor kitchen some time. And always enjoy seeing a fellow Recteq’er!
I love this "new" channel already. Giving the wood whisperer presentation treatment to BBQ videos is a great idea. I wish I hadn't just splurged on a Traeger as that rec tec looks awesome.
I was looking for how to cook a pork butt and I clicked on this video and thought " that sounds like my wooding working guy" and sure enough you were on the screen. I watched the whole video and of course, subscribed. I will continue to watch. Thanks
This is exactly the kind of BBQ video I need in my life.
Looked great brother. I would say that my favorite rub for pulled pork and ribs right now is Hog Waller by Sucklebusters. It is phenomenal.
My wife has the same opinion of smoked meat as Nicole. We love our pellet smoker and find that Killer Hogs "The BBQ Rub" works for most of the meat we cook. Also, I just watched your rib vid where you commented about the rub falling off and see that for this cook you used mustard. That's my go-to as well and I always laugh when my grandkids say they don't like mustard and freak-out when they watch me apply it, but they LOVE my BBQ. Great vid and I'm glad that TH-cam suggested it. Big fan of TWW. Scott
Myron mixon original is my favorite general purpose rub ...give it a shot ...great intro video for the second channel as I’m sure there are many of us that share crossover interest between bbq and woodworking...looking forward to all the upcoming content
I tend to use some type of mustard as a binder, then killer hogs AP. Let that sit till it’s wet, then Killer Hogs The BBQ rub. Sometimes I’ll add a light dusting of John Henry’s pecan rub for color and flavor. I typically use pecan wood for smoke.
If you haven’t already, you need to reverse sear a big old chunk of meat for a truly satisfying experience.
Nice to see you spread your wings into the barbeque world. Huge fan of your woodworking and a member of the guild, but we all gotta eat, right. Love the Lang also and have the exact same model. In fact, just did a pork shoulder last weekend and it turned out delicious. Best of luck on the new venture.
I like mixing the Oakridge Bbq Secret Weapon rub and Sweet Dominator Rib rub on pulled pork and use Wright Peach Chipotle sauce. And don't forget the pickles.
I like it Mark! Can’t wait for the next one.
Good to see this new sort of content from you! One useful reason to cut off that "false cap" is that you are going to discard it anyway when pulling, and getting the rub on the actual meat will give you more edible bark.
I ordered the 'ocho' from Meat Church with 8 of their flavors. I'm really liking the flavor of all their rubs.
I have a few things I want to try on my next couple of runs. Wrapping vs not wrapping. Removing the cap vs not. Butcher paper vs foil. So much to test! lol
this is a great how to !!! and I agree, I do mix and match the same way for my spices!! thanks!! you should do the same cook. on the offset and test flavor changes!!
Set your meat pack in the bottom of the sink before you cut it open, saves on messy cleanups.
I'm not a fan of wrapping because it steams the meat but when I do need to wrap to speed up the cook I've started using butcher paper. It's permeable to let more smoke in and doesn't steam the meat as much as foil.
I’m not much of a BBQer but I may have to definitely try it now after watching this!
Dude!!! Hilarious timing in rebranding to BBQ. I was planning on smoking smoking a pork shoulder...and when you published this video was as I was opening the door bringing the completed smoked BUTT in the house. 7.5lb @ 225F until internal temp was 202F. Took about 10.5 hours. I love the change
I wasn’t sure how this would work (BBQ channel) but after watching this one I’m super jazzed. Great video Marc looking forward to seeing more. I wish there was taste vision lol.
Glad you started this. Also looking forward to all the additional puns or dad jokes coming with the new topics.
Started this video without looking at or knowing the channel and was surprised to hear that familiar voice in a non-woodworking video.
Jonesin' for that big offset smoker. Mine's vertical, and works well, but takes a lot of attention. Tips: I usually add a few slices of onion, or maybe apples, when i wrap. Adds moisture, a little flavor, and looks cool when you pull that butt.
Good idea with the journaling. I have watched the Wood working stuff for a while now and this has kinda the same feel. I was a BBQ cook in a restaurant for many years. Not that I'm a pellet guy, but wouldn't mind a cooker for that set it and forget I've got other stuff to do style BBQ. Currently I have two Weber kettles and can do anything I need to on them. The issue is you have to tend it a bit more.
Use peach butcher paper for wrap. Helps keep the crust
Foil works better I've tried both ways
Great video bud! Just stumbled on it as I was watching my normal go -to's, Malcom and Matt P. haha. I appreciate the humor and the detailed approach you took to this cook. I, too, have begun taking meticulous notes per cook as to continue to learn over the years. I use Meat Church rubs alot and have been experimenting with different ones on different cooks. I started with brisket as my first smoke! Then pork belly, tons of ribs, chickens, and a couple tomohawk steaks recently. Believe it or not this will be my first butt this weekend. Thanks for the great guidance! I may try unwrapped on a Traeger with a cherry/hickory blend, mixing honey bbq and gospel, then compare notes. Cheers my friend!
I’ve been using butcher paper (pink) for my butts and have had great results with bark retention!
Yeah, Butcher Paper help retain a better bark and a juicer cut. While wrapping with with Tinfoil help speed up the cook a bit more and render down the meat further. (compare to a butcher wrap)
Plowboys Yardbird is my favorite pork rub
I really like the Carolina rub by Spiceology. I use Heath Riles vinegar sauce. I love your Rec Tec but bought the cheaper 1000 series Z Grills.
You know a man is deep in thought when writing in a journal on a frozen place mat...
Just came across this video, Marc. I'm having people over this Saturday for some BBQ ribs and watching you taste test these rubs convinced me to try them. Ordered some to have for the big day. Looking forward to trying them.
Well, they the rubs came in the mail today and I pulled the cover back on both to take a sniff. Both smell great. The Gospel one has quite a bite to it. Saturday is coming up in a couple days so gonna test both. So, a little quick story you might find funny. I had my wife take a sniff of each of them, and when she got to the Gospel one, she sneezed and at the same time a little fart escaped her butt. We both burst out laughing and I commented that I hoped it didn't have that effect when on the ribs. (Don't tell her I mentioned this, she threatened bodily harm if I did.)
Great video! Not sure if you have tried latex gloves over Cotton mittens before. I find it’s a lot easier moving your hands then the big gloves and super easy clean up. So when’s the brisket video coming out? Lol
Marc - Rub recommendation. I tend to prefer making my own rather than buying one of the premade rubs because I can make it taste however I want. There is a rub out there, easily found online that has been my "go to" rub for the past 4-5 years. Just do a search on "Renowned Mr Brown" - it is on a site for the old Weber bullet stick burners. Makes a great tasting butt (or ribs) and honestly we do not even use sauce when it comes off because the meat is so tasty. Would also recommend getting a high gauge injector and mixing up the apple juice/apple cider mix you made for spraying, add a little of the rub you are using and inject the shoulder so the flavor is on more than just the bark.
dude ill put gospel against anythig and win, id race you for pinks bro!
Nice coffee mug, I have the same Legend of Zelda one in my cabinet
my top secret thing is add the same amount of brown sugar with gospel. it doubles the rub and makes better. mix well and season up some ribs or butt
Lost me at 5am :) looks so good. Thanks for the great tips
I have a feeling there’s an expensive new hobby in my future...That said, enjoy the TWW treatment on the meats! Keep it up!
Nice work! 2 great looking butts by the end of that cook, learning how your smoker works is probably the most important part of barbecue.
I think making your own rub is such a key part of BBQ. Yeah, it’s a little more work but you can get the exact proportion of everything you like and there are no additives. Lately, I’ve been adding a little cinnamon to my rub which I really like!
Totally. But when you're somewhat new, you don't often know exactly what you like and in what proportions. That's why I'm a big fan of commercial rubs. Once you hone in on something you really like, you can look at the ingredients and figure out why you like it. And then you can have some fun trying to recreate it yourself and modify from there.
@@TWWBBQ - 100%! I'm really new to BBQ too and have found making your own rub really easy and cheap. Lots of recipes online as a starting point, but I totally get you
Since my patio is small, I only have ONE grill.... a Weber Gas Grill. How do I do this on a gas grill? Love the content, hope you remember us single grill Meat Whisperer fans!
It will depend on your burner configuration, but you can usually go indirect on gas and go low and slow. Think lighting one burner, on low, then getting the meat as far from the burner as possible. You can then either get a smoke tube or wood chip holder that goes over the burner to create wood smoke. Cheap option is to make a foil pouch for the wood chips. You can churn out some good bbq that way.
I like to use maple or apple pellets
Memphis style rub(Melissa crookston)
Inject with apple juice and rub
Cook to 160 then wrap
Spritz every half hour
Coo vid! Ill be trying these out this weekend!
What kind of BBQ sauce are you partial too? I am all about Sweet Baby Rays. Sweet, tangy, gets the job done on just about everything I smoke.
I like sweet baby ray’s. Also enjoy Famous Dave’s.
Good call with this Marc, have some fun; can't always be work, work, work ;-) My smoker is made by Smokin-It. It's an electric model but the thing is a beast and dead on reliable. Lately have been playing around with Spiceology blends. Their garlic chipotle and raspberry or honey habanero rubs work very well with booty
Dude you do a FANTASTIC job at explaining things. This was very informative. Thank you!
Great to meat 🍖 your new channel marc it was delicious😂😋👌🇧🇿
Nicely done Marc! 🤤👌🏻🔥🐖🔥👍🏻👊🏻
Nicely done!
The wood whisperer has been making woodworkers into smokers since 2020
I’m watching this again while I down some coffee. Now I want MEAT!!
I've used the Gospel rub on pork ribs - it beat anything else I've made....the ribs just disappear - my son suggested no sauce, so I made him a rack without - blew my mind. No sauce w/gospel was outta this world.
Do you find it a bit of a waste to put it back in the smoker when wrapped? I put it in the oven. On the other hand, the smoker has better temperature control.
Well you're either wasting pellets by running the smoker or wasting electric/gas by running the oven. Also during the Summer, when you heat your oven you're probably also causing your AC to work a little harder. So in Summer, I definitely think it's more wasteful to cook in the oven. Ultimately, the butts don't care. In the Winter, I might just finish in the oven.
Since I have charcoal, I just decide oven vs smoker based on how much charcoal is left in the smoker. If I have to add more, it goes in the oven.
I think maybe I just have anxiety about running out of pellets, maybe not during this cook, but I'm lazy and don't want to have to run out and get more for the next
Awesome video. love the rub comparison. Trader Joe's coffee garlic rub A++
I just popped a shoulder in the smoker and then watched this. You ever used Meathead's Memphis Dust on pork shoulder? It's really fantastic. I take his suggestion to throw some ancho chili powder in and it really takes it over the edge. Last week I tried the Aaron Franklin masterclass method and I did not care for the salt/pepper only.
I'll have to give those a try. So many rubs! lol And I agree with you on the Franklin method. I like the salt and pepper only rub on brisket, but on pork? I need a little more. It tastes flat to me without some of the extra goodies. That explains why any time I've had pulled pork at a Texas BBQ joint it's been just meh.
@@TWWBBQ For sure! If you can add depth of flavor, it will only add to the experience.
Seconded on the Meathead's Memphis Dust. One of my favorite rubs!
The Wood Whisperer is now The Meat Whisperer. Just flip that middle W upside down
I was like "damn this dude sounds JUST LIKE that Wood Whisperer" then I realized "TWW BBQ" and damnit duh, of course he does!
Can’t wait for the episode where Nicole plays the woman at the butcher counter who gets annoyed at you 😅
Yessssssss.
Subbed for the great video quality and the Borderlands shirt.
I always forget to write down the rubs I make. Which is frustrating since I never repeat the original that worked well. I need to make that a habit.
Nice video with a relaxed perspective - thanks. There's definitely something in the air with barbecue lately - Cremona is dialed in too. That Lang is pretty... Did you get stainless racks?
I don't think the racks are stainless. It was purchased used and I had quite a bit of rust to remove.
Where did ytou get the wrap for your BBQ? I grew up in CO so would love that!
9:30 on a Sunday morning and all I want for breakfast is bbq pork. What have you done to me?
When does the BBQ Guild start?
I enjoy unconscious-kid morning time too!
This is so weird... watching a bbq video in the style of a wood whisperer video. But I dig it ! Marc’s about to corner the TH-cam bbq market too !
Try out Bad Byron's Butt Rub. I don't see it mentioned in many places, but it's my go to. Also, any secrets in that slaw recipe?
The slaw recipe was just a Food Network basic recipe. No secrets. 😊 And I actually LOVE Bad Byrons. It’s been my go-to for years.
Gal-dangit! You got me hooked on another channel! Curse you Meat-Man!
Check out MEATER probes. Totally wireless, and gives you ambient/target/internal temp graphs as it cooks. Then you can go and view past cooks for reference.
As for butts, I like to inject with a 50/50 apple cider / apple cider vinegar mix which I'll also use to mist with.
Check out lumberjack pellets too. :)
Funny thing about the Meater. It wasn't for me. We actually kickstarted it and waited a few years to get them. The problem I have with them is the probes are so thick. Not so bad on large cuts of meat like this but on thinner, bonier stuff it gets tricky. So I wound up not using it in all situations that I wanted to use it. I also had connectivity issues but I'm sure they worked those out by now. I wound up going with a more traditional probe system that also has bluetooth/wifi and stats. Once I run out of these RecTec pellets I'll be looking at Lumberjack. Thanks.
@@TWWBBQ I did the kickstarter too. It took me a minute to realize that you have to set up a cook to keep them connected. I kind of dislike that, but now that they stay connected they are pretty great. And the durability has been great so far. I was replacing Maverick probes every 6 months cause they degrade.
How about that money muscle? Sometimes I leave it in, but it’s great by itself! Great job on the video!!
You got to try some kosmos rubs, and dos pendejos. Those two and meat church are my go to rubs.
High recommend for the Holy Gospel (instead of just their gospel) adds that extra bit of sweetness you are looking for with the Gospel without overpowering. Its my go to for pulled pork.
Trying this today 👍
sadiejones33 let me know what you think
Came out amazing - thanks man
Where did you get the Colorado lid. I want it for my 590 lol
Lover the borderlands shirt. I have not seen that one.
Good start to the new channel. So - how do you figure pounds uncooked per person to feed?
Honestly I don’t. When I cook, it’s usually for smaller groups and many times just me and my wife. My kids haven’t developed a taste for it yet.
Did Rectec put the Colorado sign on there for you?
Looks great!
When are you doing the bacon series?
try their Holy Voodoo next.
also - nice Borderlands shirt 😎👍
I forget what channel I got this from, but a good way to protect your hands when handling the hot meat is cotton work gloves with rubber food gloves over top.
I've seen that before. When gloves went in short supply thanks to covid I started looking into dedicated BBQ gloves. I found these to work really well and they're clean up easily. amzn.to/3iQf9Rr
Oh boy.. Watching that just crumble in your hands😮
Holy Frijole'! I've been watching your WW chanel for like 7 years ( I think) and now this? Dude! How can I send you some of our stuff? We've been on Amazon with our seasonings for about 5 years and never knew this side of you with the meat! Flying Swine Seasonings
Fat side should be up to allow the juices to permeate the meat to keep it moister throughout the cooking process.
If you aren't familiar, check out AmazingRibs.com. Lots of testing and science-based articles that tend to refute BBQ myths such as the fat cap basting the meat. amazingribs.com/more-technique-and-science/more-cooking-science/myth-melting-fat-cap-penetrates-meat In the end, it's your meat and your pit and do what works for you. But I prefer to use the fat as a shield for a more even cook.
While I don't think that hurts, there is enough fat inside the shoulder that you could cut the entire cap off and be fine. That being said, I tend to do fat cap up, just in case.
Great video!
Awesome!
i am an offset guy, so it was nice to see the Lang. wondered how I was sub'd to this channel. then !###%^&^ oh I see. Nice
Love the BL3 tee
No rest puts out okay to fine meat…resting gives you great to superb
Clicked on this without thinking anything about the name “tww bbq” and about 30 seconds in was thinking “this guy sounds just like the wood whisperer”
We need more bbq!
I would suggest trying wrapping with butcher paper. It doesn't cause the rub to melt off and allows the meat to breathe easier.
What vacu seal product do you use?
Nice job,,, lots of common sense!!