Fantastic instructional video. I’ve never met Heath personally but A really good friend of mine (Jason …smokecentral BBQ) says Heath is one of the nicest people. People like Heath and Malcolm are a treasure for us weekend amateur Pitmasters in our backyards. Thanks for the help and inspiration.
When a man says we're "running" at x temp as the outdoor temp, you know he's a true pit master!! Appreciate you Heath you've thought a memphian a lot from these videos. Keep up the good work.
Love your videos! Gonna try and make me some Korean style pulled pork soon 😊 Unfortunately I've got the humor of a 5 yr old and couldn't stop giggling the whole way through this video 😆
Another great video as always. Trimming that fat cap is definitely the way to go for some great bark. I might have to try the pecan rub. I’ve been using garlic jalapeño with your comp rub or sweet rub. Either one works great.
I picked up your garlic jalapeño and championship bbq rubs at Lowes and put that on a butt. I used some mesquite wood in my Weber kettle with regular Kingsford briquets. I smoked it for about 4 hours on the kettle and brought it in , wrapped it and finished it in my oven at 325 until tender, about 205 degrees. I usually mix up some eastern carolina vinegar to pour on it but it tasted so good with just your rub I didn’t use anything else at all.
I hope you don`t mind me asking, it sorta looks like you are in an enclosed patio type deck. How do you ventilate the smoke? I would love to see a video of just how you are set up
Glad you take the time to pull the fat out as you're shredding it. I've seen several TH-cam guys just dig in with both hands and start squeezing and mashing then call it good. All that does is leave globs of fat in your pulled pork. When I saw the title I thought we'd get "most" of your comp recipe (I know you can't share everything). But you didn't use your Competition rub so I knew better. I also remove the fat cap on the butts. More bark=more flavor.
I like to pick through it, personally. Don't want really fatty pulled pork. The Championship was more referring to the playoffs this weekend and it being a good tailgating/party option. I do plan on doing some competition style proteins coming up in the spring.
Do you prefer the kind of jerky like bark you get from wrapping in foil and using a pellet smoker over the crispy black bark you get with an offset smoker?
I've started smoking a extra butt every time I decide to fire up the smoker and I vacuum seal it into a few bags and freeze them. Just take it out the night before and let it sit in the fridge and then place it into a pot of boiling water for twenty minutes or so.. 👍🏼
@@HeathRilesBBQ I'm getting ready to do a butt again. When I get down to my last tub of pulled pork from the freezer, time to cook another one. Pulled pork is BBQ. It is so versatile.
Great cooking techniques I tested them, but your seasoning is a bit commercial with too much salt and anti caking agents, but thanks for your technique.
Great looking Butts! That's one heck of a flavor profile! I need to try this! Thanks for sharing!
Thanks for watching! Hope you give it a try and enjoy.
If you ain’t sneezing, you ain’t seasoning 🤣🤣🤣
That's true!
Atta boy Heath! Those came out great!
Thanks!
It's great seeing Heath's fun personality show in his videos !!! He is such a nice guy in person !!! 💪🎻😁
Appreciate it! All about having a little fun and enjoying what you do.
Fantastic instructional video. I’ve never met Heath personally but A really good friend of mine (Jason …smokecentral BBQ) says Heath is one of the nicest people. People like Heath and Malcolm are a treasure for us weekend amateur Pitmasters in our backyards. Thanks for the help and inspiration.
I appreciate that! Really glad our videos have been helpful. Thanks for all your support.
One of my favorites pit masters. He’s amazing !
Thank you!
Thank you for sharing!
Any time! Thanks for watching.
I love this!!!!
From, let's get to cooking, to, let's get to eating! 👌😋
That's it!
Excellent video. My smoking goal for 2024 is to master pulled pork for my wife, thanks for the insights… cheers from Canada
You got it! All about practice. Cheers!
Heck yeah Heath! That looks awesome. Just picked that glaze up too. Looks like I know what I’m cooking Saturday night!
Awesome! Hope you enjoy. Appreciate all your support.
Awesome cook Heath! Pulled pork never gets old!
You got that right!
When a man says we're "running" at x temp as the outdoor temp, you know he's a true pit master!! Appreciate you Heath you've thought a memphian a lot from these videos. Keep up the good work.
Appreciate all the support and thanks for watching!
Another perfect video because Boston butt just went on sale. Thank you Heath
Are you from the Houston area? Went on sale here again for .97 a pound..
Nice! Having to get some pork butts and give this recipe a go.
@davo912 seen the sale at HEB. I love when there on sale. Good till this Wednesday
Chalk up another great video, going to give this a try, thanks for sharing Heath.
Any time!
looks absolutely incredible, Heath! Trying one of your brisket recipes with your garlic & jalapeno and beef rubs this weekend, can't wait!
Awesome! Hope you enjoy.
Looks fantastic save some of that for some pulled pork pizza my wife’s favorite for leftover bbq pork
I definitely saved some for another recipe coming up!
I’ve been trimming the fat cap off ever since I saw Matt Pittman do it in a video a few years ago. And you don’t miss it.
I like to personally trim it down a good bit. I've also done very simple butts with very minimal trimming. Just whatever that person prefers.
Love your videos! Gonna try and make me some Korean style pulled pork soon 😊
Unfortunately I've got the humor of a 5 yr old and couldn't stop giggling the whole way through this video 😆
Sounds like it'd be good!
The eye roll during taste testing says it all!
It was damn good!
Awesome video brother. Keep up the good work!
Appreciate it! Thanks for watching.
Another great video as always. Trimming that fat cap is definitely the way to go for some great bark. I might have to try the pecan rub. I’ve been using garlic jalapeño with your comp rub or sweet rub. Either one works great.
Thanks! All of those rubs are great combos for pork. The Pecan is a sleeper.
My fav combo
I picked up your garlic jalapeño and championship bbq rubs at Lowes and put that on a butt. I used some mesquite wood in my Weber kettle with regular Kingsford briquets. I smoked it for about 4 hours on the kettle and brought it in , wrapped it and finished it in my oven at 325 until tender, about 205 degrees. I usually mix up some eastern carolina vinegar to pour on it but it tasted so good with just your rub I didn’t use anything else at all.
Love to hear it! Thanks for purchasing our rubs.
I hope you don`t mind me asking, it sorta looks like you are in an enclosed patio type deck. How do you ventilate the smoke? I would love to see a video of just how you are set up
It is an enclosed patio and the natural airflow from outside keeps it ventilated. Stay tuned for a tour!
Heath always says, he’ll tell ya anything you want to know, you still have to cook it. 😎😎
Exactly!
Great video. Love to smoke some pork shoulder. Those look delicious. A lot of great detail. Keep smoking!
Appreciate it!
Mr Heath Riles sir i use your rubs here in the UK. All of them are money! Thanks for the content.
Thank you! I appreciate all your support.
Crushing it.
Appreciate it!
I’m with you on that fat cap. I cut it off also. Way too much when it’s pulled. Great seasonings also.
Thanks, Scott!
Glad you take the time to pull the fat out as you're shredding it. I've seen several TH-cam guys just dig in with both hands and start squeezing and mashing then call it good. All that does is leave globs of fat in your pulled pork.
When I saw the title I thought we'd get "most" of your comp recipe (I know you can't share everything). But you didn't use your Competition rub so I knew better. I also remove the fat cap on the butts. More bark=more flavor.
I like to pick through it, personally. Don't want really fatty pulled pork. The Championship was more referring to the playoffs this weekend and it being a good tailgating/party option. I do plan on doing some competition style proteins coming up in the spring.
Another awesome video. Anyway you can get your subscribers a discount or coupon for royal oak charcoal?
I'd have to reach out to Royal Oak, but that's a great idea
Do you prefer the kind of jerky like bark you get from wrapping in foil and using a pellet smoker over the crispy black bark you get with an offset smoker?
There's pros and cons to both. They're both delicious. Actually did a video on it - th-cam.com/video/3BN9pTtACSc/w-d-xo.html
Heck yeah Heath (i was blessed same 1st name). Been watchn awhile- newly subcribed. Been usin your rubs cpl yrs now. Doin a butt sat LOW & SLOW.
Good to meet another Heath! Appreciate all your support and thanks for subscribing. Hope that pork butt turns out great!
To get more bark I butterfly the but.
Nice!
I've started smoking a extra butt every time I decide to fire up the smoker and I vacuum seal it into a few bags and freeze them. Just take it out the night before and let it sit in the fridge and then place it into a pot of boiling water for twenty minutes or so.. 👍🏼
We definitely saved some of this for another recipe coming up!
Them trimmings look like some good breakfast sausage
They are
Looks great! Do you ever do a butt without any sauce added after 165? I am new to smoking and just wanted to start out easy
You don't have to add any sauce at all if you don't want to
In the past, I did not trim my Boston Butts. Now, I get a better finished product after trimming.
That is awesome! It truly does make a huge difference.
@@HeathRilesBBQ I'm getting ready to do a butt again. When I get down to my last tub of pulled pork from the freezer, time to cook another one. Pulled pork is BBQ. It is so versatile.
@@ruthlessgoat3702 Absolutely!
I'm doing a butt today and using your Jalapeno/Garlic and Pecan Rubs. Perfect day for smoking the meat in Colorado. That means winds less than 35 mph.
Hope it turned out great!
I know i have spent at least 400 dollars alone just buying that pecan rub that stuff is good on anything
I am glad you enjoy it!
@@HeathRilesBBQI love it
Health , I recently heard that some teams separate the money muscle and cook it by itself for competition. What is your take on that?
Absolutely. They'll separate it, wrap it, and throw it back on for a bit before boxing.
Great cooking techniques I tested them, but your seasoning is a bit commercial with too much salt and anti caking agents, but thanks for your technique.
Personally developed my products, but I appreciate your feedback.
Can you let the injection in for 24 hours, or is it not necessary?
If you want to inject the day before, you can. Can also brine overnight as well.
@ I did a little over 24 hours and it came out great…..made it for a party at work and it was a big hit!!
@@timtheflyguy Nice! Glad everyone enjoyed.
Pulled Pork *IS* BBQ. BBQ is always pork. Sure, you can smoke or bbq (the verb) other meat, but BBQ (the noun), can only be pork. Sorry, Texas.
Pork is definitely the staple in the Memphis area
The only thing that sucks is the Chinese cooker when you have American made for cheaper
Cook on what you prefer. Nothing wrong with a Traeger.
There are so many great grills made these days for sure. I recently replaced my Pit Boss(gave it to my nephew) with a Recteq and LOVE IT!!!
Fat is flavor...
I personally like to pick it out when shredding. Good to leave a little fat cap on while cooking.