Thanks for all the videos, Mr. Reed. I believe we've watched them all! We smoked an 8 lb pork butt on the electric smoker this weekend, apple wood chips and just the mustard/Killer Hogs BBQ Rub on it. That's it. At 235 deg it got to 160-165 deg internal(about 3.5 hrs.), we removed it and the smoke chips, wrapped butt in two layers of foil, put it back in at 235 deg(2 hrs) until we actually got 205 deg internal before we checked it. Thought we'd done something wrong and overcooked it so we checked temp again in a different spot, still at 200-205 internal. Removed the butt, let it set 30 mi and there was a LOT of juice in the foil, just like you said it would. The bone was almost falling out, and clean! WOW. Tender, oh my goodness ... took a dinner fork and pushed on it, the whole thing just fell apart. Tastes wonderful, and so tender! We'd never had one to turn out like this, perfection ... we just stood there and ate part of it right out of the foil. Thank you sir for all you do. Whenever I have question about smoking meat, your's is the only show I ever watch. Keep it going!
Mal... You really are amazing when it comes to smoking foods. I love how you're detailed in your smoked foods.... and then you go over all of what you did after you get the finished product. Thanks. That's how a show should be done. You're the man!
Malcolm, I cooked my first Boston butt today. It was an eight pounder. Followed your instructions and it turn out great. Used a regular propane grill. Don't have anything more sophisticated than that. It took me 9 hours to get it to 195 degrees🤔 but it was lots of fun. Thank you.
Malcolm deserves his own show on the food network He already OWNS youtube! Head and shoulders above the rest.. Because of Malcolm's videos, I am the Grill Master at home and at work. Thanks Malclom!
The last pork butt I did, I poured about 1/3 cup of natural unfiltered apple cider (juice not vinegar) into the foil just before wrapping up the meat in it, about half way through the stall (meat temp about 155 to 160). Cooked until meat was 205 in the middle. The juices captured in the foil were amazing. It does soften the bark when you wrap the meat halfway through but it was still dark and tasty bark. Added the juices from the foil back to the shredded meat (meat looses a lot of moisture after shredding it) and it was some of the best pulled pork I've ever done. Now I want to try using apple butter as the binder instead of mustard. Something about pigs and apples that is magical!
Great instructions! I followed this to make my first shoulder and it came out great! The only thing I changed was using my own rub. Easy to follow and guests were loving it! Thanks Malcom, you have one of the best channels out there!
Malcolm I just wanna say how much I appreciate that you break down the cook with times and temp. So many others skip over and that isn't helpful for us new to certain meats or smokers. This is only the second time Ive used my ugly drum that my brother built me. Tony from southaven. Rib Rustlers. Please keep the videos coming. I do all my own smoking and grilling and loving it.
Made this recipe yesterday on a Dyna-glo wide body smoker. Overall start to finish cook time was around 8 hours, and it was fall-off-the-bone perfect. Very moist, and the glaze was really good. Definitely giving this two enthusiastic thumbs up!
Malcom I just wanted to let you know that your channel has inspired me so much that I went out and purchased a smoker and have a list of meats I'm going to bbq for the next month. I have your videos all saved and ready to follow along with to smoke up some killer dinners for my family! Thanks for the amazing work your doing keep it up!
Malcolm, I'm new to smoking thing. But with your help and seasoning everybody can't get over how good it is. I tell them after I do this for a while it will get better. They said that's impossible. Thanks for all videos.
HOW THE SMOKING WORKING FOR YA. I ONLY DID A LITTLE BIT LAST YEAR TO INCLUDE SMOKING A BRISKET AND SO FAR SO GOOD. THIS YEAR IS A DIFFERENT STORY. THE SMOKING THIS YEAR HAS BEEN PHENOMENAL SO FAR. BEST OF LUCK TO YOU.
I have been watching your videos for almost 2 years now, love everything you do. I have done some of your recipes, and hands down, they were the best BBQ I have ever done. So I Wanna thank you for your talent and those awesome videos, the best BBQ channel on you tube ever. Thank you from Brisbane Australia !
1200 views in under an hour, not bad! I love your videos, I learn something every time. I'm smoking 2 shoulders, 20 drumsticks, and your smoked pork and beans recipe for my party!
I went to Malcolm website and ordered his BBQ rub and sauce and it showed up in the mail today. Both are great! If you haven't ordered anything from him before... Do so you won't be disappointed. Thanks for the advise and the great products.
6 hours for a 10lb butt at 225? I go an 60-90 minutes per pound at 230-250 degrees. No need for spray with that fat cap on top. Especially when you wrap it all up
I'm sitting here thinking to myself how in the world does he do that, I'm always taking the top off and pouring it in a bowl and spreading by hand 😂😂😂🤔
Whats up man. Great video. I did my first one this weekend using your method. Kept it around 260-280 for 11 hours turned out perfect. Bone literally fell out. Everyone i served it to (10+ people) loved it. Thanks for the great review. I subbed. Also did the dino beef ribs at the same time turned out perfect. Thanks again man. Youre a life saver.
luv your videos!! I'm from TX and they say beef is King but My mom is from Al and I am a pork man!!!! Ribs and butts' is what it is all about!!! love your stuff and you keep it simple like a good southerner should!!!! keep it up brother!!
You are simply the best. Keep it up. I lived in Memphis for 56 years and now am in Colorado where there is *NO* BBQ. I make my own. Thanks for the tips.
That sure was some fine looking pulled pork Malcolm. I did one last weekend and made nachos with some of the left overs. Yum!!!! Enjoy your weekend brother! Cheers from Texas!
After my first butt didn't turn out very well, I followed these steps like the Bible, turned out amazing! And good thing it did cause 5 friends randomly showed up that night. Needless to say everyone left with full stomachs. Keep up the great work!
This is my go-to recipe on my UDS when feeding a crowd. Perfect every time. I use left over glaze as a sauce afterwards, its excellent. Thanks for a great vid!
About how long will this take on an offset smoker? I have two 4-5 lb roasts i'm gonna do here soon but I can't find any reliable info to help me know when I need to fire it up.
@@KhreamedKhorne its never exact timing, but I try and make sure I have the meat on by 7am to be ready for dinner. That usually gives it a couple of hours rest.
@@raffertysrules7184 Thanks, yeah I sort of figured I'd just be better off starting very early. I'll be doing it tomorrow morning, just hope I don't fuck it up lol. I've only ever smoked spare ribs successfully. When I tried brisket, it came out tough and dry, I think maybe it was a combo of me not having using briquettes and my brisket not having enough fat. THis time around I have good charcoal, just need to figure out how to maintain temp on my particular grill I suppose.
Thanks Malcom ! I did your ribs , about to do a butt now, did your chicken drums too dunked em in glaze! Put em on the chicken rack! #1 no nonsense bbq is how to bbq right. Your work is appreciated at Kings Bay Naval Submarine Base GA.
let me start by a comment about the crocs and shorts. i live in Mi and was outside earlier and felt that my face was about to fall off...so cold. anyways, enough about me...this looks really good and as always, you make it look super easy. thank you for sharing
Workiing on two pork shoulders as we speak on my Traeger Silverton. I used a smoker tube for extra smoke and used your BBQ Rub and a salt/pepper/paprika mix, too! The glaze was the best idea yet! Waiting right now for the butts to rest before we dig in! Always love your videos and your products!
When I do my butt in my UDS I put a pan of water in there, put the probe in and let it go till it's done. I never take the lid off once. Set it and forget it. Turns out great. Good stuff.
@@terrywatts1060 I actually tried it the Myron Mixon way because I didn't want to spend all night getting up and no sleep, so hot and fast along with the wrap (never did it before) and it actually turned out really good.
Did my first pork butt shoulder on the grill the other day and grilled it for about 6-8 hours. It was so good and everybody that had some loved it. Thanks boss 🙏🏾
Hey Malcom. Your instructional videos are the best. Watched many but yours are hands down the best. I ruined 3 pork butts until I found your stuff. Your rib info spot on. Brisket was delicious. My family says thank you. Do you ever do wild game? Especially venison. I am an avid hunter, as well as amateur outdoor cook. I can't tell you how many tenderloins I have ruined trying to smoke and keep tender and juicy. Always come out tasty but DRY! I hate ruining good meat trying to figure things out. Any help would be appreciated.
Game is generally lean and small. Try smoking around 200 and keep an eye on it. Sometimes you may have to starts it in the smoker just to get the flavor and then finish in the oven where you have more control over temperature. It's easy to over cook small cuts of lean meat.
I followed the process almost to a T (sub grape jelly for the apricots) FANTASTIC!! Family raved, I am at the learning stage for smoking but this was great!!! Thanks Malcolm!
@pitmaster.. from th uk we dont do much smoking... im a chef, just picked up your channel... loving it.. just played this over and over ty for your content..
That was awesome and a great way to show that you dont have to take 12 hours to do a butt. The look on your face after you ate that money muscle was priceless and really conveyed how delicious it must have been. I did a butt a few weeks ago and it was excellent. Thanks for helping to make my bbq so much better. cheers.
Hey Malcom, man that was some pretty pulled pork! Did you by chance happen to use a different mic or equipment? it seemed like the video was crisper but the audio was amazing!! thanks for sharing your video and do you ever do cooking classes in KC? cheers
Hey Malcolm, 5 to 6 hours ?? I do Boston Butts and they run me 8 to 9 @ 250 deg. I use my Modified R2D2 smoker and I usually get stuck at 160. I wrap it and back on but just hang for the longest time. Is there is a trick to get these 5 to 6 hours smokes ? Making me thing I want a drum now
Brian Rousseau 12-13 hours for me for a 9.5 pounder. I wrap at 160F with butcher paper. 250F grate temp right beside the butt. This is on a Weber genesis (which is very consistent for a grill).
Brian Rousseau sometimes when ur meat stalls is because of the low start out temp that's the reason for cutting the time and increasing the temp so the coals are hot enough and the meat won't stall so shorten the time like Malcolm did and raise the temp to 275 and it won't stall.
Brian Rousseau I would think by running at these high temperatures burns the wood chunks too hot creating cryselle making the meat bitter. The smoke coming out of the smoker should not look like a steam train should have a light blue tint to the smoke.
@@DBarnesUA What makes the meat bitter is the bark on the wood. Get the bark off the wood chunks before throwing them on the coals. Most Pitt Masters wont tell you this because they dont want the competition.
At the end of your videos, I really like that you review the process. That way, I know just where to look when I have a question or can't remember all of the details. Thanks!
Malcom, I tried your recipe for a Boston Butt last weekend. I smoked it on a Bradley electric smoker. I wanted to see if I could get good results on the Bradley electric. It was sooooooo good! I’m going to smoke another Boston Butt with this same recipe on my Lang smoker next. Thank you for all your guidance and expertise, you are a great resource and make BBQ fun!!!
Everything you make looks outstanding! I've tried several of your methods/recipes and they've all turned out fantastic. You're a great teacher. Thanks for all the videos and all the help!
Lovely! I’ve never glazed my pork butt before, definitely will be doing that tomorrow. I also use hot mustard as my binder with a garlic/cumin/smoked paprika rub and then after the pull, mix it with ACV/honey liquid or if lazy a premise bbq sauce
I usually cook them on my cheap ass $100 Brinkman smoker for about 6 hours to get some good smoke on it and then transfer to my oven. I cook it at a little lower temp around 250, but it always takes mine about 1.5 hours per pound to get it to around 200 degrees internal temp. I'll have to try 275 degrees & wrapping it to maybe cut down on the cooking time. Yours only took about about 5.5 hours to get it there and pulled apart just like mine does. One thing about cooking and BBQing. You're always learning something.
I will be going to job corps towards the end of the summer and bbq is my favorite thing in the whole world so I thought I'd watch this and learn a thing or two and this guy is better than the other guys i've watched
That looks fantastic! The color before the glaze was great. Then after that glaze set it just sent it over the top. Awesome job. Thanks for the videos.
Great job Malcolm, as usual. I have actually moved away from injecting and really prefer the standalone pork flavor. Love the glaze btw! I will have to give that a try. Awesome!
Making one today:) Thank you Mr. Reed. My husband is halfway through this. Everything is turning out just right. Thank you for making this accessible to us. We are already planning on purchasing your products. Blessings to you and your family. Merry Christmas 2019.
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This is the best boston butt recipe on all of youtube so help me beer out loud. I have used his recipe a dozen times it is bbq gospel.
Thanks for all the videos, Mr. Reed. I believe we've watched them all!
We smoked an 8 lb pork butt on the electric smoker this weekend, apple wood chips and just the mustard/Killer Hogs BBQ Rub on it. That's it. At 235 deg it got to 160-165 deg internal(about 3.5 hrs.), we removed it and the smoke chips, wrapped butt in two layers of foil, put it back in at 235 deg(2 hrs) until we actually got 205 deg internal before we checked it. Thought we'd done something wrong and overcooked it so we checked temp again in a different spot, still at 200-205 internal. Removed the butt, let it set 30 mi and there was a LOT of juice in the foil, just like you said it would. The bone was almost falling out, and clean! WOW. Tender, oh my goodness ... took a dinner fork and pushed on it, the whole thing just fell apart. Tastes wonderful, and so tender! We'd never had one to turn out like this, perfection ... we just stood there and ate part of it right out of the foil.
Thank you sir for all you do. Whenever I have question about smoking meat, your's is the only show I ever watch.
Keep it going!
Mal... You really are amazing when it comes to smoking foods. I love how you're detailed in your smoked foods.... and then you go over all of what you did after you get the finished product. Thanks. That's how a show should be done. You're the man!
His accent makes me trust him on all things meat
Avi GK lol
Southern accent plus overweight... please serve me food!!! 😍😍😍
@@tylerhughes5420 never trust a skinny cook, brah
Yes I agree
His accent and repeated saying of butt and i feel like I'm watching porn.
Malcom, you are by far the best teacher on youtube!
Malcolm, I cooked my first Boston butt today. It was an eight pounder. Followed your instructions and it turn out great. Used a regular propane grill. Don't have anything more sophisticated than that. It took me 9 hours to get it to 195 degrees🤔 but it was lots of fun. Thank you.
Yes a UDS smoker, I built one 3 years ago and love it. Simple, easy, hold solid, Love your vids man!!!! You're the greatest!!
Malcolm deserves his own show on the food network He already OWNS youtube! Head and shoulders above the rest.. Because of Malcolm's videos, I am the Grill Master at home and at work. Thanks Malclom!
Love how simple this is. No brine or injections. Love all your recipes you make bbq so easy!
The last pork butt I did, I poured about 1/3 cup of natural unfiltered apple cider (juice not vinegar) into the foil just before wrapping up the meat in it, about half way through the stall (meat temp about 155 to 160). Cooked until meat was 205 in the middle. The juices captured in the foil were amazing. It does soften the bark when you wrap the meat halfway through but it was still dark and tasty bark. Added the juices from the foil back to the shredded meat (meat looses a lot of moisture after shredding it) and it was some of the best pulled pork I've ever done. Now I want to try using apple butter as the binder instead of mustard. Something about pigs and apples that is magical!
Great instructions! I followed this to make my first shoulder and it came out great! The only thing I changed was using my own rub. Easy to follow and guests were loving it! Thanks Malcom, you have one of the best channels out there!
Malcolm I just wanna say how much I appreciate that you break down the cook with times and temp. So many others skip over and that isn't helpful for us new to certain meats or smokers. This is only the second time Ive used my ugly drum that my brother built me. Tony from southaven. Rib Rustlers. Please keep the videos coming. I do all my own smoking and grilling and loving it.
Made this recipe yesterday on a Dyna-glo wide body smoker. Overall start to finish cook time was around 8 hours, and it was fall-off-the-bone perfect. Very moist, and the glaze was really good. Definitely giving this two enthusiastic thumbs up!
Malcom I just wanted to let you know that your channel has inspired me so much that I went out and purchased a smoker and have a list of meats I'm going to bbq for the next month. I have your videos all saved and ready to follow along with to smoke up some killer dinners for my family! Thanks for the amazing work your doing keep it up!
Hey just check in on you, how is your smoking turning out?
5 years later, any updates? Favorite thing to smoke?
Did you give up?
Guess he gave up
Malcolm, I'm new to smoking thing. But with your help and seasoning everybody can't get over how good it is. I tell them after I do this for a while it will get better. They said that's impossible. Thanks for all videos.
HOW THE SMOKING WORKING FOR YA. I ONLY DID A LITTLE BIT LAST YEAR TO INCLUDE SMOKING A BRISKET AND SO FAR SO GOOD. THIS YEAR IS A DIFFERENT STORY. THE SMOKING THIS YEAR HAS BEEN PHENOMENAL SO FAR. BEST OF LUCK TO YOU.
Your videos are so helpful for us new to smokers. Thanks so much for taking the time to do the videos.
When you get goose bumps on that first bite it makes you feel good.
I have been watching your videos for almost 2 years now, love everything you do. I have done some of your recipes, and hands down, they were the best BBQ I have ever done. So I Wanna thank you for your talent and those awesome videos, the best BBQ channel on you tube ever. Thank you from Brisbane Australia !
I have tried many different methods for pulled pork, and I always go back to this one. So quick with all of the flavor of a longer smoke. Perfect!
1200 views in under an hour, not bad! I love your videos, I learn something every time. I'm smoking 2 shoulders, 20 drumsticks, and your smoked pork and beans recipe for my party!
Tried this as my first time smoking it came out perfect. This man is a beast.
We always make up a pulled pork pizza with the leftover pork and it is amazing !
I went to Malcolm website and ordered his BBQ rub and sauce and it showed up in the mail today. Both are great! If you haven't ordered anything from him before... Do so you won't be disappointed. Thanks for the advise and the great products.
Just did one of these about two weeks ago. It was so good. Think it took me about 6 hours at 225 indirect on a Chargiller.
Chargriller is some dog shit if ingot the same one as mine lol
@@brandondonahue8988 lol
6 hours for a 10lb butt at 225? I go an 60-90 minutes per pound at 230-250 degrees. No need for spray with that fat cap on top. Especially when you wrap it all up
Looked at a lot of video’s you speak clear easy to understand. You make it look simple and it was thank you.
great video as always. no one sprinkles a rub container like malcolm.
Malcom has got the most tender sprinkling techniques
I thought i was the onlyone that notice that! lol
I'm sitting here thinking to myself how in the world does he do that, I'm always taking the top off and pouring it in a bowl and spreading by hand 😂😂😂🤔
He definitely makes it look like an art form.
Whats up man. Great video. I did my first one this weekend using your method. Kept it around 260-280 for 11 hours turned out perfect. Bone literally fell out. Everyone i served it to (10+ people) loved it. Thanks for the great review. I subbed. Also did the dino beef ribs at the same time turned out perfect. Thanks again man. Youre a life saver.
Malcom, I absolutely love of all of your videos. You explain everything so clearly. Thanks for always sharing and helping us junior varsity smokers.
What makes his videos even better is he has the written instructions in the description as well.
It’s so interesting that every different video you watch about cooking Boston butts every one is different in the techniques and materials they use
This man got BBQ down to a science. He would have a phd in BBQ. Absolute technical.
luv your videos!! I'm from TX and they say beef is King but My mom is from Al and I am a pork man!!!! Ribs and butts' is what it is all about!!! love your stuff and you keep it simple like a good southerner should!!!! keep it up brother!!
Nice tip in adding the raw onion to the charcoal!
use the onion to clean your grill grates first
Might have try this on my next cook. Maybe save some of the onion skins or outer layers that get discarded.
You are simply the best. Keep it up. I lived in Memphis for 56 years and now am in Colorado where there is *NO* BBQ. I make my own. Thanks for the tips.
Ruthless Goat FYI Rudy’s in Colorado Springs got some great BBQ
@@lorinlewis23 Thanks, but I seldom get down that way. I'm in Ft. Collins.
Wow that looks real serious bro I'm from mass so I need to try cooking that style!!!!!!!
Your videos have made me a better cook. I've won some rib cook offs and my son competes against me now. We have a great time with this.
That sure was some fine looking pulled pork Malcolm. I did one last weekend and made nachos with some of the left overs. Yum!!!! Enjoy your weekend brother! Cheers from Texas!
T-ROY COOKS My fiance started out watching you and I started out watching Malcom. Both of you guys are great.
I only started watching Malcolm because of T-Roy lol
I'm in good company when mentioned along side Malcolm.
Glad you found Malcolm's channel. He's got some killer recipes!!!
Yeah, Malcolm is one of the best of the best. Memphis style BBQ rules.
After my first butt didn't turn out very well, I followed these steps like the Bible, turned out amazing! And good thing it did cause 5 friends randomly showed up that night. Needless to say everyone left with full stomachs. Keep up the great work!
This is my go-to recipe on my UDS when feeding a crowd. Perfect every time. I use left over glaze as a sauce afterwards, its excellent. Thanks for a great vid!
About how long will this take on an offset smoker? I have two 4-5 lb roasts i'm gonna do here soon but I can't find any reliable info to help me know when I need to fire it up.
@@KhreamedKhorne its never exact timing, but I try and make sure I have the meat on by 7am to be ready for dinner. That usually gives it a couple of hours rest.
@@raffertysrules7184 Thanks, yeah I sort of figured I'd just be better off starting very early. I'll be doing it tomorrow morning, just hope I don't fuck it up lol. I've only ever smoked spare ribs successfully. When I tried brisket, it came out tough and dry, I think maybe it was a combo of me not having using briquettes and my brisket not having enough fat. THis time around I have good charcoal, just need to figure out how to maintain temp on my particular grill I suppose.
Thanks Malcom ! I did your ribs , about to do a butt now, did your chicken drums too dunked em in glaze! Put em on the chicken rack! #1 no nonsense bbq is how to bbq right. Your work is appreciated at Kings Bay Naval Submarine Base GA.
Thank you for your service👍
garden gnome it’s a honor and privilege thank you for your support
Great videos!!!! Malcolm has taught me a lot through his videos!
Your killer Hogs BBQ RUB is the best rub I've used on pork!!!
New house? Congratulations!
Imagine having Malcom Reed as a step dad
Grove•Original Holyshit I would be asking he lets cook every weekend lol.
😂😂😂😂😂
Imagine going over his house and he's got something in the smoker going at 10 AM. 🍽️
😂
I think he may be my real dad😂
This guy is a class A communicator. He could sell anything.. wish I had a smoker.
Just in time for Super Bowl
excellent cook....this is the first smoker I've considered looking up since buying a kettle 3 years ago
How does anyone give this video a thumbs down? Haters gonna hate, I guess.
Malcom you make me crave Bar-B-Q no matter what time I watch ur videos. Great job and thanks for all the awesome info and tips.
let me start by a comment about the crocs and shorts. i live in Mi and was outside earlier and felt that my face was about to fall off...so cold. anyways, enough about me...this looks really good and as always, you make it look super easy. thank you for sharing
AllAluminum was cold here in MI today. buuuuurrrr
corbyluv crispy, stay indoors
+AllAluminum it was 73 degrees here early this week here in MS
HowToBBQRight Malcom Reed sounds like my kinda temp in February
Sounds about what the temp was here in the Dallas area, guessing the video was made either Sunday or Monday :)
Workiing on two pork shoulders as we speak on my Traeger Silverton. I used a smoker tube for extra smoke and used your BBQ Rub and a salt/pepper/paprika mix, too! The glaze was the best idea yet! Waiting right now for the butts to rest before we dig in! Always love your videos and your products!
When I do my butt in my UDS I put a pan of water in there, put the probe in and let it go till it's done. I never take the lid off once. Set it and forget it. Turns out great. Good stuff.
Yep, i've seen it done both ways as well. Some people like to wrap and some don't
@@terrywatts1060 I actually tried it the Myron Mixon way because I didn't want to spend all night getting up and no sleep, so hot and fast along with the wrap (never did it before) and it actually turned out really good.
Did my first pork butt shoulder on the grill the other day and grilled it for about 6-8 hours. It was so good and everybody that had some loved it. Thanks boss 🙏🏾
Hey Malcom. Your instructional videos are the best. Watched many but yours are hands down the best.
I ruined 3 pork butts until I found your stuff. Your rib info spot on. Brisket was delicious. My family says thank you.
Do you ever do wild game? Especially venison. I am an avid hunter, as well as amateur outdoor cook. I can't tell you how many tenderloins I have ruined trying to smoke and keep tender and juicy. Always come out tasty but DRY! I hate ruining good meat trying to figure things out. Any help would be appreciated.
How on earth do you ruin a pork shoulder? Apply low heat for as long as it takes until it falls to pieces. Done!
Game is generally lean and small. Try smoking around 200 and keep an eye on it. Sometimes you may have to starts it in the smoker just to get the flavor and then finish in the oven where you have more control over temperature. It's easy to over cook small cuts of lean meat.
Max Steel Nowhere close...
Same as me the best
mike//// Nothing better than a Deer Steak on the Grill!!!! YOU GOT TO KNOW HOW TO COOK IT THOUGH!!!!
I followed the process almost to a T (sub grape jelly for the apricots) FANTASTIC!! Family raved, I am at the learning stage for smoking but this was great!!! Thanks Malcolm!
cooked some pulled beef sandwich like you did holly smokes man that was damn good! thanks man! great cooking tips buddy!
@pitmaster.. from th uk we dont do much smoking... im a chef, just picked up your channel... loving it.. just played this over and over ty for your content..
Malcom I saw u on TV as a judge!
brandon2932 which show?
Rusty KC Night Court?
Rusty KC it was one of those bbq competition shows similar to BBQ Pitmasters. Forgot the name unfortunately.
You sir, are the man. I can’t stop watching your videos.
If Cartman had his own Rib Shack
Except he doesn’t fart on it 😂
Doing this on Saturday! Thanks Malcolm, we are on your team!!!! You the man.
That was awesome and a great way to show that you dont have to take 12 hours to do a butt. The look on your face after you ate that money muscle was priceless and really conveyed how delicious it must have been. I did a butt a few weeks ago and it was excellent. Thanks for helping to make my bbq so much better. cheers.
I LOVE THIS CHANNEL!!! Everything I have learned from you has worked. Ribs, coleslaw, pulled pork, chicken legs. Just great!
5:16 Crying!! LOL
Lmao
LOL!
You'd think folks wouldn't have to be told that, huh?
I think we just caught Captain Obvious without his mask on!
This is my go to recipe when i smoke boston butts on a traditional smoker, it works!
Hey Malcom, man that was some pretty pulled pork! Did you by chance happen to use a different mic or equipment? it seemed like the video was crisper but the audio was amazing!! thanks for sharing your video and do you ever do cooking classes in KC? cheers
Rusty KC I noticed that as well. Seemed like to me he went back and did commentary over the video footage
+Rusty KC yeah, we are always trying to make the next one better. We're learning as we go
Just wanted to point out what a great job you did explaining each step. You were very clear and simple. Thanks brother!
Show us how you make your nachos.
Smoked on my pit boss with The BBQ Rub and smoked at 250! Wooooooow! Love it!
Hey Malcolm, 5 to 6 hours ?? I do Boston Butts and they run me 8 to 9 @ 250 deg. I use my Modified R2D2 smoker and I usually get stuck at 160. I wrap it and back on but just hang for the longest time. Is there is a trick to get these 5 to 6 hours smokes ? Making me thing I want a drum now
Brian Rousseau 12-13 hours for me for a 9.5 pounder. I wrap at 160F with butcher paper. 250F grate temp right beside the butt. This is on a Weber genesis (which is very consistent for a grill).
Brian Rousseau sometimes when ur meat stalls is because of the low start out temp that's the reason for cutting the time and increasing the temp so the coals are hot enough and the meat won't stall so shorten the time like Malcolm did and raise the temp to 275 and it won't stall.
+Brian Rousseau increase the cooking temp to speed up the cook. Might try cooking at 300 and you'll get a 6 hr butt
Brian Rousseau I would think by running at these high temperatures burns the wood chunks too hot creating cryselle making the meat bitter.
The smoke coming out of the smoker should not look like a steam train should have a light blue tint to the smoke.
@@DBarnesUA What makes the meat bitter is the bark on the wood. Get the bark off the wood chunks before throwing them on the coals. Most Pitt Masters wont tell you this because they dont want the competition.
At the end of your videos, I really like that you review the process. That way, I know just where to look when I have a question or can't remember all of the details. Thanks!
You know the food is about to be good when the cook is wearing crocks.
This made me laugh so hard!😂😂
hELL yeah
Thank you so much for the great instructions. I have used this video as a guide on several occasions and the results have been terrific.
Man I would pay you to cook for me
I would even eat this is u payed me
Malcom, I tried your recipe for a Boston Butt last weekend. I smoked it on a Bradley electric smoker. I wanted to see if I could get good results on the Bradley electric. It was sooooooo good! I’m going to smoke another Boston Butt with this same recipe on my Lang smoker next. Thank you for all your guidance and expertise, you are a great resource and make BBQ fun!!!
falcons got "smoked"
I could listen to and watch you cook all day. Awesome video. Thanks!
I did exactly what he said and my Boston butt was delicious!
I wonder though, would HowtoBBQRight use injections for a pork butt? Asking for a friend.
Yes he has a video on that one as well
I followed your directions exactly and It turned out awesome. I used Butt Rub on mine. Thank you
I stopped watching this when he said Pats vs. Falcons. I live in Atlanta. I still have scars from that day.
Don't worry Brady's gone awol
Everything you make looks outstanding! I've tried several of your methods/recipes and they've all turned out fantastic. You're a great teacher. Thanks for all the videos and all the help!
U look little Kevin Owens hahaahha anyways thanks
The first channel I come to when I need to learn something. Doing this tomorrow.
This guy really knows his stuff, I think he’s my brother from another mother, in my dreams, how can you not love him?
Lovely! I’ve never glazed my pork butt before, definitely will be doing that tomorrow. I also use hot mustard as my binder with a garlic/cumin/smoked paprika rub and then after the pull, mix it with ACV/honey liquid or if lazy a premise bbq sauce
I smoked my first ever butt today and it turned out well. The Apricot BBQ glaze was awesome (though I used a different bbq sauce). Thanks!
I usually cook them on my cheap ass $100 Brinkman smoker for about 6 hours to get some good smoke on it and then transfer to my oven. I cook it at a little lower temp around 250, but it always takes mine about 1.5 hours per pound to get it to around 200 degrees internal temp. I'll have to try 275 degrees & wrapping it to maybe cut down on the cooking time. Yours only took about about 5.5 hours to get it there and pulled apart just like mine does. One thing about cooking and BBQing. You're always learning something.
I will be going to job corps towards the end of the summer and bbq is my favorite thing in the whole world so I thought I'd watch this and learn a thing or two and this guy is better than the other guys i've watched
Mississippi style bbq is one of my favorites.
That looks fantastic! The color before the glaze was great. Then after that glaze set it just sent it over the top. Awesome job. Thanks for the videos.
Malcom you are the dude! I'm doing one tomorrow for Mother's Day. I have a Pit Barrel and will give this a try . Thanks for the knowledge!
Every think I cook I used Malcom recipe. Every time turns out great thank you
Hi Malcom, thanks for posting this step by step process, I’m not a professional, but this vid made it easy. Thanks
I love the look of using a glaze on it 😋
Malcolm I followed your directions and it was the best Boston butt I’ve ever ate. Thanks
Great job Malcolm, as usual. I have actually moved away from injecting and really prefer the standalone pork flavor. Love the glaze btw! I will have to give that a try. Awesome!
Malcolm, you are king! Before each of my smokes, I refer to you youtorials to make sure I do it right. You've never wronged me yet! Much luv brudda!
"Your youtorials" lol autocorrect wins every time!
I could listen to him talk cooking all day
Making one today:) Thank you Mr. Reed. My husband is halfway through this. Everything is turning out just right. Thank you for making this accessible to us. We are already planning on purchasing your products. Blessings to you and your family. Merry Christmas 2019.
Using your hot and fast recipe for the 1st time today. Started mine at 11am. Great video as usual. Have you ever tried B& B logs? I like them.
That Glaze and finish setting looks awesome.