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Amazing Smoked Pork Butt on the Oklahoma Joe’s Bronco - Baker’s BBQ
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- เผยแพร่เมื่อ 3 มี.ค. 2021
- Smoked pork butt on the Oklahoma Joe’s Bronco. Smoked over hickory for 9 hours at 250-270 degrees bringing the internal temperature to 203 degrees. Shook down in Malcom Reed’s Killer Hog BBQ Rub...it was delicious 👍🏻😋!
Visit Baker’w BBQ Online at bakersbbq.net/
Helpful Directions for Smoking a Pork Butt (Boston Butt)
*Optional: Trim excess fat off of the butt.
*Season liberally with Baker’s BBQ Rub (Link Below).
*Use hickory, apple, or a blend of wood splits.
Run your smoker to 250* degrees.
*Smoke butt for 10-12 hours & probe tender.
*Pull when the internal temperature is between 195 and 203 degrees and the meat is probe tender.
*Let it rest for 30 - 60 minutes.
*Pull the pork butt with your hands or chop it with a clever.
*Enjoy!
Offset Stick Burner Playlist: • Offset Stick Burner
Links to Stuff I Use:
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Link to Purchase Baker's BBQ Barbecue Rubs (“Champions’ Blend” Rub & “Competition Rub”): www.bakersbbq.net
Visit Baker’s BBQ Online at www.bakersbbq.net
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#bbqlife #bbqpork #smokingmeat #bbq #porksteak #uds #brisket #oklahomajoesbronco #bakersbbq
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Happy 4th of July! We smoked a Boston Butt for the holiday. This is our second time smoking one per your video. This one turned out great too! Thanks again.
You’re welcome and thanks for watching 👍🏻!!
Garage must smell amazing year round.
Yess sir it does! Thanks for watching 👍🏻
We smoked a boston butt on our Bronco Drum Smoker today using your method. It turned out great. Thank you.
Thanks for the awesome feedback Pamela & thanks for watching! Nothing like pulled pork on the Bronco! Happy Smokin!
I do mine at 230 degrees until internal temp is 200 and it takes about an hour and a half per pound. I did a 8 lber the other day(couldn't beat the price $11.00 for it) for 13hrs because it stalled pretty good and I didn't want to crutch it. I rub mine down with a bit of olive oil before applying the rub though, I've never done it with no oil so maybe next time I'll try that out. I also run the water tray in my smoker for that long of a smoke and when it hits the stall at about 150 usually I will spritz it with apple juice and try to get it every 10-15 degrees with a spritzing after that until the 200 is reached. Love the videos, keep it up. I really appreciate you explaining a bit more rather then just being like "I do this period...."
Thanks for watching bull.dozier92! Sounds like you’ve got a good process. Thanks for your positive feedback and if not already please subscribe to my channel and like the video…Happy Smoking 👍🏻
Got a Bronco for Christmas. Got 2 pork butt on now.
Hey Scott, awesome to hear! You’re going to love the Bronco! If not already, please subscribe to my channel and like the video. I have a lot of Bronco cooks. Happy Smokin 👍🏻
Found a brand new Bronco barrel cooker yesterday at one of these stores in town that sell these pallet liquidation items. I looked it over good, compared it to other Broncos online and it had everything included, was already assembled, and in perfect shape ready to go home and season for the first time. I paid $100 for it, wish they had a couple more of em, especially after all the good reviews I’ve seen. I’ve been looking at reviews and videos about it for two days now and I don’t think I’ve come across a bad review yet!!
I’m getting it seasoned today then meat is going to go on it tomorrow for the first time and I can’t wait!
Outstanding Don! That’s a heck of a deal! You are going to love the Bronco it is a great smoker. Thanks for stopping by and if not already please subscribe to my channel and hit that like button…Happy Smoking 👍🏻
I love your transitions in this video!
Thanks Brother!!
Smoke is rolling now!
I know that’s right! Same here Brother 👍🏻
@@BakersBBQ this smoker is acting way better than my troubles a couple of weeks ago. I still have no idea what was going on.
That’s good to hear Brother 👍🏻
Every video you post makes me more confident in the bronco i have. Going through your comments I've realized i need the pro coal box.
Wish commissary has pork butts that big instead of shoulders
That’s what I’m talking about my friend! Master that start up process & then make small adjustments as needed throughout the cooking process & you will have it made. The pro pan is a must. Find you a local butcher out in town and see if he can get you some bigger Pork Butts instead of shoulders. Happy Smoking 👍🏻👊🏻!
Great looking piece of meat. How often did you have to add wood/coals during the cook?
@@charlesmosley8378 Thanks Brother! I did not have to add any wood during the cooking process because it was all added when I set up the charcoal pan for the cook.
I love Malcom reed’s rubs.
I agree, he has some good bbq rubs! Thanks for watching and please hit that subscribe and like button 👍🏻😊!
Oorah devil dog. You killed it.
Thanks Devil Dog and thanks for watching 👍🏻👊🏻😊! If not already, please hit that subscribe and like button! Semper Fi Marine!
Great cooker u got thier. I have the bronco pro love mine. It can hang with the two yoder offsets I have
I hear ya...the Bronco is a beast 👍🏻
@@BakersBBQ do u have a Instagram page
@@johnhill2550 not at the moment but plan to add it soon. I do have a Facebook group if you would like to join. Here is the link facebook.com/groups/280562716647074/?ref=share
Enjoy to see this video
It was a lot of fun to shoot plus I love some good pork butt 👍🏻😊! Thanks for watching!
Just did my first Pork Butt on my new to me Bronco yesterday. Been using a lil MasterBuilt electric, and always did fat cap up in there, never noticed a difference. Will try my next pork shoulder in the bronco fat side down. I do, however, trim in between the two muscles to remove a fairly significant vein of fat and silver skin. Have not noticed it turning out less moist, but I tell you what, the pork comes out a lot cleaner in regards to the silver skin and such. Makes shredding it simpler for the picky ones in the family :D Nice cook man!
Thanks AM! Give fat side down a try and see what you think. I find it helps to shield the heat in my barrel smoker and enhances the bark 👍🏻! If not already, please hit that like and subscribe button...thanks for watching 👍🏻
I have this cooker (and others) and it is the most underrated cooker on the market and without question, the best of all the drum smokers.
One question: did use a drip pan or allow the drippings to fall directly on the fire/heat deflector? Thanks!
Hi Food on Fire! Thanks for watching! I totally agree with you that the Bronco is underrated, it’s an awesome smoker with lots of accessories. I can’t remember if I used the diffuser on this cook or not but I typically do not use it and let the juices drip on the coals. I love the extra flavor and aroma it allows. Also, I never use a drip pan. Thanks again for watching and if not already please subscribe to my channel and hit that like button…Happy Smoking!
@@BakersBBQ This is exactly what I wanted to know... are you are not protecting the underside from the direct heat. I agree that the drippings falling into the fire is what gives drums their unique smoke taste.
I use a fan/controller (Fireboard in my case) on both this and my Big Joe for absolutely accurate temps from 170 to 425. It provides for much better sleep.😀
As your videos are well done and you replied so thoughtfully........ Subbed.
Glad I was able to help and thanks for subbing! I’m not doing anything to protect the bottom of the meat from the direct heat and I have never seen that as being a problem 😊👍🏻
Looks really good. I'm interested in getting me a Bronco. I've seen several videos on these where they only use 4 chunks of wood. Is that enough to give it a good smokey taste? The side smokers they are using multiple logs
Hey Mitchell, thanks for stopping by and watching! Barrel smoking is different than a stick burner (side smoker) in that it is much more efficient and less tending too. That said I still love my stick burner and use it often. 4 chunks will give off good smoke flavor and once you master the barrel smoker fire management it’s a breeze. Check out some of my videos on getting the Bronco up to temp etc. I’m also happy to help if needed. If not already please subscribe to my channel and like the video…Happy Smoking 👍🏻😊
Temperature Control & Start Up Procedure for Your Barrel Smoker - Baker’s BBQ
th-cam.com/video/6KN6LoWOqNQ/w-d-xo.html
I’m having issues getting my temp up to over 200. I loaded the basket the way you did in your previous video and lit the coals on one side. Vents wide open Any advice?
Thanks for watching Abbey! Have you watched my video on how to start the Bronco and level out the temp etc? Here’s the link - Temperature Control & Start Up Procedure for Your Barrel Smoker | Baker’s BBQ | #oklahomajoes #bbq
th-cam.com/video/6KN6LoWOqNQ/w-d-xo.html
Also, make sure you clean out the grease drain cap at the bottom center of the smoker. Let me know if this helps. Happy Smokin!
did you have to add any wood or charcoal through the cook? How long does it last before you have to add anything to the fire box? Thanks in advance buddy great video keep it up!
Hey Nomad090, thanks for stopping by and watching! I don’t have to add any charcoal or wood during the cook. I purchased the Pro charcoal pan and it will hold about 20lbs of charcoal (I mix wood chunks in with the charcoal) and it will burn 20+ hours at 250*. Here is my video on how to properly fire it up and I have others on filling the charcoal pan. If not already please subscribe to my channel and like the video. Happy Smoking 👍🏻
th-cam.com/video/6KN6LoWOqNQ/w-d-xo.html
I'll yell you what. I won't believe someone's flavor was truly good until the person said "phenomenal". It's literally the word i say when a flavor peaks my pallet. You looked like you experienced quite a taste during that pork shredding . I bought a Bronco a month ago and plan to do a lot with it.
It was a very tasty pork butt indeed and a fun day of smoking up some BBQ 👍🏻😋! Congrats on the Bronco purchase you are going to love it. I have some videos on getting it up to temp properly so you can hit your target temp and maintain it. Hope you check them out. Thanks for stopping by and if not already please subscribe 👍🏻😊...Happy Smoking!
Today, I habitually looked up the videos introduced by the algorithm with my fingers, and somehow I felt a good feeling about your video from the thumbnail. If I dare tell you my humble personal impression, you can clearly feel the color of your video. I would like to say that it is a very strangely attractive quality. Outside the window of the cafe, I just sit idly with the thought that it would be good to express the harmonious feeling of this moment that goes well with the morning atmosphere of the pouring rain with guitar and harmonica. If you think that your subscribers, like me, who enjoy watching your videos in places where you can't see you, and netizens who are still watching you without being revealed, might be a big support for you. The moments and moments are not difficult at all, and I think you will naturally welcome them with great joy. I hope that you will continue to upload your videos frequently in the future. It hasn't been revealed yet, but I hope that your wonderful videos will give you a lot of love and support from those who have no choice but to subscribe. Little by little, I feel like I will be loved more and more, and my heart is very happy. As you have worked hard for your dreams, I hope that your channel will gradually develop into a very large channel, and I will give you my heartfelt and sincere praise and support through a precious relationship. Today, I habitually looked up the videos introduced by the algorithm with my fingers, and somehow I felt a good feeling about your video from the thumbnail. I want to say that it is a very strangely attractive quality.
Thank you for your kind words and I am glad that you found satisfaction from watching my video!! Thanks for stopping by and for subscribing...Happy Smoking my friend 👍🏻😊!
Really considering a Bronco Pro. Did you have to mess with the fire at all? Other than adjusting the air intake?
Hey CrazyHillbilly, thanks for watching! Short answer is no I did not but it is crucial that you follow the correct start up procedures to make it purr like a kitten for hours. Below I will drop my video on this issue. in addition, I have the Bronco Pro charcoal pan in my regular Bronco and I have gotten 20+ hours of burn time at 250* and still had lots of charcoal left in the pan for the next cook. Thanks again for watching and please subscribe to my channel and like the video. I have tons of Bronco cooking videos 👍🏻
th-cam.com/video/6KN6LoWOqNQ/w-d-xo.html
Appreciate the videos Mike! Just got my Bronco a couple days ago. I'm burning it in right now. Doing some chicken legs tonight and then a 7.5lb pork butt this weekend. Coming from a pellet grill, so anxious to see how much more smoke I get with the Bronco. Been watching and learning all I can 👍 Keep them videos comin! I also watch Malcom Reed all the time. He's come a long way!
Thanks for watching and glad you are liking the videos! I aim to have content that is helpful and enjoyable to watch. Awesome on the Bronco purchase and trust me when I say you will have tons more smoke than a pellet grill. Watch my video on how much charcoal to add to the pan and how to light the Bronco up. That video will help with fire management and longevity. Happy Smoking 👍🏻
@@BakersBBQ Just wanted to follow up... did our first cook last night. Nothing too fancy, chicken legs in a hanger (one of our favorites). Used 2 Gringos Chupacabra Wing Wub on 1/2 the legs and Obie Cues Sweet Rub BBQ Spice on the other 1/2. Ran them at 250° for 1 & 1/2 hours, then up to 350° to finish them off. We don't worry about the temp, we look for when the meat is pulling away from the bone. The Bronco did great!
To say they were better than our previous method on the pellet grill would be an understatement! The first things I noticed right away was the amount of smoke flavor there was and also how tender and juicy the legs were. They were glistening inside they were so juicy! 😲 Just blew me away. Of the 2 rubs we used, both were excellent. The Wing Wub had a really nice spicy kick to it while the Obie Cue's was more mild with a very savory flavor. We did decide we preferred the Wing Wub 👍 If someone didn't care for the spiciness, we would go with the Obie Cue's.
Overall, the Bronco did great and these were by far the best chicken legs we've had. Can't wait to crank out some more BBQ!
@@beginning-reloading This is awesome feedback, and so glad to hear your first Bronco cook was a big success! Nothing like wood/charcoal cooking with the meat hanging over the coals! Kudos and keep those updates coming 👍🏻
Do you have to refuel your charcoal for these longer cooks?
Thanks for watching Abbey! No I don’t have to refuel. The Oklahoma Joe’s Bronco is very efficient but it is important that you go through the proper start up process, which I have a video on. If not already, please subscribe to my channel and like the video. Happy Smokin 👍🏻😊
I didn't notice you put on a dry brine (kosher salt) beforehand. Is it really necessary? Did you wrap or let it cook unwrapped. IMPORTANT!
Hey Ronald, thanks for watching! I don’t dry brine with kosher salt but I do usually dry brine with my bbq rub by applying it the night before and leaving it in the fridge overnight. It’s not necessary that you do this but it saves me time in the am when getting everything going. Sometimes I wrap and sometimes I don’t depending on how much time I have. Not wrapping will produce a better tasting product. In this video I think I wrapped and it was shown in the video. If not already please subscribe to my channels and like the video 👍🏻
Did you use the heat deflector?
No I didn’t because I wanted to see how it would do without the deflector, it turned out delicious with a killer bark! Thanks for watching Chad and please subscribe to my channel 👍🏻😊!
Wanted to scream gimme the butt when you were trimming and trimming and trimming. lol you are a cool fella though. Keep a super sharp edge
What temperature gauge do you use can you share link?
Hey David! Thanks for stopping by and watching! Here is the link to the Inkbird I use and I love it 👍🏻
inkbird.com/products/remote-wireless-thermometer-irf-4s
Doesn’t spritzing the meat begin putting the fire out on the coals? Seems like it would wet the coals.
No, in fact as the juices drip off the meat into the coals it enhances the flavor and the coals. That said, don’t pour water or other liquid on the fire or it will affect the coals, but simply spritzing won’t affect the coals.
Did you use wood chips also
Thanks for watching Tony! No I didn’t, wood chunks is all you need in the Bronco. If not already please subscribe and like 👍🏻
How do you get your charcoal to go for 9 hours?
Hey Kenneth, thanks for stopping by and watching! Proper start up and having a full pan of charcoal is key. I now have the Bronco Pro pan in my regular Bronco and can easily get 20+ hours, which is good if I want to do multiple cooks in a roll. Below is my video on the proper start up procedure for the Bronco. Hopefully it will be helpful. How many hours are you getting now? Thanks again for watching and if not already please subscribe to my channel and like the video. I have tons more Bronco cook videos. th-cam.com/video/6KN6LoWOqNQ/w-d-xo.html
What did you use for fuel... briquettes or lump? Any wood chunks added?
Hey Bob, thanks for watching! I used briquettes with 4 hickory wood chunks mixed in. Thanks for your support and, if not already, please like and subscribe 👍🏻
Is the picture of this video click bait?
No!
Do you have a clean smoke video on the drum?
Thanks for watching Raul and if not already please subscribe to my channel. Here is my video on how to properly start up the Bronco smoker, hit your temperature, & get clean smoke. 👍🏻
Forgot to add the video link, sorry about that. Temperature Control & Start Up Procedure for Your Barrel Smoker
th-cam.com/video/6KN6LoWOqNQ/w-d-xo.html
Hey Mike, what is the ratio of apple cider vinegar to apple juice spritzer do you use❓
Hey Tom! 20% apple cider vinegar / 80% apple juice 👍🏻
@@BakersBBQ, Thanks Mike You Da Man❗️Semper Fi❗️
@@tomjarvis3171 Thanks & you’re welcome 👍🏻😊! Semper Fi Brother!
How would that bronco work without the diffuser plate? Would it hurt anything?
You can use it with or without the diffuser and it won’t hurt a thing. Lots of barrel smokers don’t even have heat diffusers i.e the Pit Barrel Cooker. I like it better without it because I like the juices from the meat dripping on the hot coals adding additional flavor to the meat. To me the finished product is just better without the diffuser. Thanks for watching 👍🏻
How many pounds of charcoal did you use?
Hi Danny, I would say about 6 lbs. I have a Bronco Pro charcoal pan which will hold 16+ lbs and I use about a third of a pan typically on a 10 hour cook. This Bronco is very efficient to use 👍🏻. Thanks for watching and if you haven’t already please subscribe to my channel and like the video.
@@BakersBBQ thank you I really appreciate it! Found one used local for 200. I'm thinking of buying it. Or I can a oj barrel grill with smoker for like about 240 new.
@@dannymartinez8522 you’re welcome my friend. It’s hard to beat the Bronco once you get the hang of using it. Happy Smoking Brother 👍🏻
Why do you wrap in foil @ 7 hrs? To keep it moist?
This is good porn. I’m drooling!
Hey Robert, thanks for stopping by and for watching! I typically wrap to speed up the cooking process but it’s not always at the 7 hour mark and sometimes I don’t at all, which will produce a more superior product. I gauge wrapping by bark creation…when I have developed a good bark and the internal temperature has started coming out of the stall I then consider wrapping in foil. To do so otherwise will not yield a good bbq product with that tasty outer bark. I hope this answers your question. If not already please subscribe to my page and like my video 👍🏻
@@BakersBBQ Thanks Mike. I’m using my buddy’s Bronco, but I’m a newbie. He’s ill. I’m at his home, and want to surprise him. There is just the three of us, so maybe a ten pounder may be a bit large maybe?
Do you use soaked wood chips for this?
@@uralbob1 your welcome 👍🏻. A 10lb butt will feed 10-15 but you can always vacuum pack and freeze the leftovers. I use wood chunks in my charcoal basket and I don’t soak them in water. Thanks again for watching & subscribing 👍🏻