BOSTON BUTT OFFSET | PULLED PORK | OFFSET SMOKER | STICK BURNER | S.C. BBQ | VINEGAR BBQ SAUCES
ฝัง
- เผยแพร่เมื่อ 27 ส.ค. 2024
- I smoked two 9 lb boston butts on a modified Texas Original Pit, some call a stick burner because you burn real splits of oak, hickory, pecan or other hardwoods. The cook took 7 hours and 51 minutes to reach an internal temp of 200 & 201 F. It was removed from the pit, pulled, and sauce added. I did need more salt & pepper.
All music used is from the TH-cam Music Library.
Da Funky Rapsta
Real Bad Girl
Wrong
Well Worth The Wait
Click here to help us offset cost to produce the PIF channel
www.paypal.me/...
Maverick XR-50 Thermometer
abcbarbecue.co...
Channel Sponsor
Arbor Fabricating
Large SS Charcoal Basket
Minion Starter Basket
use code PIF5 at checkout for 10% off
arborfab.com/Mi...
Texas Original Pits- Offset Smoker
www.texasorigi...
![[TH] 2024 PMSL SEA W2D5 | Fall | พลาดวันนี้ จะต้องเสียใจ](http://i.ytimg.com/vi/A5-Cuo12p6A/mqdefault.jpg)
That back area where you pulled the meat apart is awesome. Looks like a cozy pad you got there.
Dang i love texas original pits. We used to use one for comps. Great video brother
Thanks Kenneth. Those butts pulled nice. I got that pit cooking good now.
Glad to see you put that offset to use again. You made me a firm believer that seasoning after is way more important than seasoning before. 🧂
Yep, with that little bit of up from sifting of rub, couldn't even tell any was there. Flat and bland. I'm a firm believer in end cook seasoning. Learned this from my uncle pit cooking whole hogs. Rodney Scott does it the same way. The offset PP is great cooking with oak, but something extra is still missing than when you cook it 20 inches directly above burned oak embers meat side down. Salt the meat before putting it on, then cook until tender. There is NO air tight pit. The lid is only 4 or 5 inches above meat with a space all around. Smoke does not sit on the meat. Then it's time to flip the hog/meat and add salt, blk pepper, red pepper, vinegar & vinegar base sauce. If you ever.taste it done that way, you won't want to go back. LOL Being in NC, you know. Still waiting on you to come get your offset. As always,Thanks for watching and commenting Jon.
What a fantastic cook! Every time I watch one of your videos, I learn something new. Much appreciated Phil! Absolutely outstanding!
Thanks Don. Every outing seems to come with it's own challenges and surprises. Turned out good.
Phil knows Butts.. love that Texas original offset and the stack mod. Well done my friend.
Thanks Louis. It's a good cooker and made stout. Will last a lifetime and then some. Did a great job on the butts.
That pork looked absolutely delicious! That pipe mod looks great too! Thanks for the shout out😎
It was some good stuff Ric. Mo pipe please. lol Thanks for watching. I thought I'd posted a reply already.
Yes they did and they killed NC State!!! I am a Carolina Tar Heels fan! Great cook PIF...
Yes, looks like the better team put that one to bed. Thanks for watching.
Don't feel bad Phil! At least y'all beat Vandy and Georgia ! WE COULDN'T !!!!!!!!!!!!!!
Waaaaa !! LOL Wait til next year. Gamecock mantra. Tigers are looking strong. Take your pick which Tiger right.
I love y'all Phil !
Mighty fine bbq bro. I've got a new offset that I've got to get broke in soon. Love seeing these mods. Helps make it easier for me. 😁 Thanks bro and as always continued prayers going your way.
Hey, can't wait to see you cook on the new offset. Hope you like it, and thanks for the prayers.
The new stack seems to work a lot better, funny they put that little one on. You’d figure they’d know. Someone needs a new shelf. :) I like that sauce mixture you got at the end, and the pulled pork shredded up real well, definitely one of my favorites. That was a good one Phil, and Jif on the sides! Have a great week guys!
Hey Charley, you never know, the tooth fairy may look your way. lol Yea, the pipe mod upgrade on the pipe does make a difference. Glad I did. Turned out well. Thanks for watching.
That cooker is a monster, great Job on the pulled pork it's one of our fav's...
I coulda given you a pound or two. So, ended up in vacuum seal bags straight out of the pan. Thanks for watching Pappy.
Great lookin pulled pork Phil. Someone is gonna be real happy with that offset with the modification you made to it. 👍
Thanks steve. Yea that's a $150 pipe and elbow. May as well be you. I'll meet you in Wake Forest. LOL
Phil N Florence lol you’re a rascal bud hahaha
Looks great. Don't froget to those butts rest.
10-4, thanks for watching Brian.
You put in a full day out there Phil. Glad the weather co operated. Great idea blending different sauces together. You're right about seasoning before you cook....seems like you don't taste any seasoning and always have to add at the end. Everything looked delicious as usual! Take care bud!
My man Rob. You shoulda been here. You could've took home some of this Q. lol The sauce blend is on time.
As usual everything keeps me wating to be ya'lls favorite neighbor!!
Looks so delicious
Xoxoxo
Yes, we would keep each other stocked up. lol Thanks for coming by Lori. Have a great week.
Hey there Phil. It’s about time you showed your offset some love! I really like that big ‘ol stack you put on it. I’ll bet it made a world of difference with your air flow. Those butts looked mighty tasty. I tried some of JP’s rubs a while back with great results. I was feeling your pain balancing your tray on that narrow shelf. I struggled with the same scenario. After a full slab of pork ribs hit the ground, I’d had enough and drove up to see Chris at LSG to order a new shelf. Thanks for the mention. It looked like you had a lot of fun on this cook. L8R Phil…
Hey there Bill. Yea I had fun. The 59 degree weather just makes it fun. All day long doing what I like to do. I'd love to sell my offset and get a nice Vertical Smoker with slideouts. Kinda like the one Greg over at Ballistic has. The larger pipe made a world of difference for me. Just more capacity to pull in more air, push out the smoke, and hold higher temps. Proof is in the doing. I do hope those folks will adjust that. Their pits are made good, just need a tweak there IMO. Even though I love it, and all dayer is tough on me at the end of it. I have a medical condition that no one really sees or knows about, and the big cooks make me really want that recliner by the end. lol I'll do it as long as I can. I don't give up. How can you quit having fun, right. Have a good weekend and thanks for watching.
@@progers5019 That’s a fantastic idea! I wonder how I’d convince the wife a recliner is a needed BBQ accessory… 🤔
Great looking and I am sure it was good.
Hey Mike. It was pretty good. Got the offset tuned up nice.
Looking good Phil! I believe you just need to make you patio a little bigger you will miss that big ole off-set if you get rid of it. Yeah you need a wider shelf anything under 12 inches wide is to small a 14 inch is perfect. I wouldn't mind gelling a 4 rack vertical pellet smoker it could replace my UDS and be able to cook alot more than the UDS. Great video Phil thanks for sharing and take care my friend!
Hellooo DW. It's good to hear from ya good buddy. You and Mr. GATOR still cookin up some good food? 24 is better than 20. If you could know up front what you know after 2-3 yrs of use, better choices could be made. I just love vertical pits with slideouts. It all turned out good though. Crank a video out on that Gator. Need some DW. Thanks for coming by brother.
@@progers5019 I learned a lot on The Gator Pit Forum (way back then) before my custom Gator was made was going to get a 20" dia. then learned how much more you benefit from a 24" dia. was told that the standard 10" shelf didn't cut it went with a 12", found out after I got it a solid shelf is even better and on and on. Yeah slide out racks are the only way to go. Still cooking on the Gator just this past week smoked 75 lbs of meat 2 briskets,3 pork butts, and 7 racks of ribs, no video just that I've did a few video's on the same stuff, going to do a test cook on the Gator soon, do a coupe briskets using butcher paper and go into more detail video on trimming the briskets. See you here soon my friend!
😱😋😋😋😋Omg just watched ur video looks dam tasty 😋😋. I'll be cooking one hole leg cut in sections. Can't wait for tomorrow morning to get in going around 7am 😁😁😁 .🤝🤝🤝🤝🙏🙏🙏🙏yo all . Coming out from South Tx Brownsville Texas 😜👍
Looks like the stack on my 12 valve. 6" x 5' haha. I gotta take it off my truck n put it on my stick burner
Man Ooooh Man !!! Now that's a pan full of GOODNESS right there !!! My mouth is watering Lol !! Great cook Phil !!! Have a great Sunday Brother !!!
Hey Sean. Finally got my offset dialed in. It does a good job. Just get ready to tend fire. LOL. The PP turned out very good.
That looks fantastic!!
Got my shoulder on right now watching this video and other videos but this one is making me huuungry
I'm mad for pulled pork and this looks amazing. Those sides look mighty fine too 😋👍🌟
What's up Pete. The PP turned out nice coming off the offset. I coulda unloaded a couple pounds on ya if you were here. Thanks for coming by. Cheers
Omg! Phil that's some fantastic pulled pork right there need me a pull pork sandwich with coleslaw right about now. From Dad (Stephen) have a great week you and your family.
Hello Stephen. This cook turned out nice. We had plenty. If you were here you coulds eaten your fill. Thanks for watching.
Chingon Phil!!
Breezy and cold fosho! Winter has now come in to stay! Talk about fall off the bone goodness! Man those butts looked ever so tasty. I got your hot sauce in the mail. Can't wait to give it a try. We will be sending you some pepper jelly this coming week so be on the look out. Have a great day my friend.
Thanks for watching CB. glad the Hot Sauce made it. I can't wait to try the pepper jelly. Have a great week.
Looks fantastic Phil! Omg that’s a lot of food! Haha! Sides look great also. Nice job 😎
Thanks Ryan. It was a good cook. Wish I could've handed you a pound or two. It was there. Most of it went into vacuum seal bags right out of that pan. Have a great week.
Phil, that is one nice offset smoker you have, and those butts came out perfect. I bet the pulled pork sammiches where fantastic with some of that sauce, pickles and a little slaw on the side. I have the same problem with my offset, you would think they would come with a larger shelf.
Yea, the narrow shelf is useful for small things, but can't handle the large pan without holding on to it. Thanks for watching.
That was a great cook Phil! What kind of wood do you use on your offset?
Usually oak. Occasionally pecan and hickory.
That looks amazing thanks for sharing.
Thanks for watching. I appreciate your comments.
Nice...What type pipe are you using for your stack?
Nice cook Phil! One day I will get an offset! I think you adding sauce and spice at the end so you could keep eating that awesome pulled pork? LOL
What's up Craig. Yes, a little up front rub is not enough. Big cuts of meat need more. Was some good pork. Thanks-phil
Great lookin food brother I would eat that all day long. Keep up the great work my friend
Me and you both. Thanks Ron
Hey Phil! It's good to see You breaking out the Stick Burner! Yep it's a lot easier to sit out there all day long and tend to the fire when the weather is cooler.
I remember when you and your uncle added that stack.......I didn't have my offset yet.....but I knew you were onto something there! It's all about having that
proper draw through the pit......and I can only imagine how easy it must be to maintain that fire. 🔥👍 It's funny that you said there wasn't much flavor from
the rubs coming through. So why do we waste our money and time putting it on? :-) You taught me to add the seasonings and sauce at the back end, when it's
pulled.........So much better that way! 👍 So how was it's smoke flavor? I know you're partial to the open pit style pork......but it's good to try other methods.
Excellent meal as always!
Hey Ken. The smoke flavor was perfect for just that. I have no problem with that. The PP was great, but compared to what I like cooked over a pit like at Scotts, it's different. You get the oak smoke flavor but you don't get the oak wood flavor like cooking directly over live oak embers. It is what it is. The two ways are different. They look pretty much the same, but the taste is different. Both ways eat good. I eat all types and styles of BBQ with the different sauces. The mustard vinegar and ketchup-pepper vinegar sauce actually breaks by county line here in SC in one area. But both are delicious. When you grow up eating PP a certain way, you like it. My kin from Memphis use to come visit when we did the whole hog cook like this and only my uncle who grew up here liked it. The others like the Memphis style. So there you have it. lol /we sure did vacuum seal a lot of PP. That sauce mix was real good too. I'm using more of it in a couple weeks. Doing more butts in the WSM shoveled in way. Stay Tuned and have a good week.
Luv me sum pulled pork sammies. (Or just a handful right outta the pan). Looks real fine Phil.
Hey Mike. I agree with you on both counts. I coulda given you a pound of Q. Oh well, in vacuum seal bags it went.
Hi Phil, any recommendations on food safe gloves for applying rubs and handling ribs?
Hello and thanks for watching. Just depends on couple things. How you use and how much you want to spend. About a year ago, I purchased two 500 pair boxes of latex gloves from SAMS. They last forever and work just fine. Only thing is your hands must be dry or they are hard to slide on. If hands are dry, they pull on just fine. Then there are the Nitrile gloves you can pick up on Amazon in different colors. They are some thicker and easier to get on. Of course they cost a little more. Many cooks also wear the glove liners under them to handle hot food coming off the grill.
@@progers5019 Thank you!
Damn, that’s a stack ! Nice Mod Phil ! Who do you think you’re ? Mr Heavy Metal BBQ ? He will be proud, I’m sure ! I’ve been debating about doing that to my Ok Joe !
That's just it Kent. I don't know who I am. LOL I'm just retired and playing with stuff. A larger pipe really makes a difference in the capacity of moving more air, moving out smoke, attaining and holding higher temps.
Pulled pork.. Yum Yum 😋
Hello Milan. Hope all is well in the high country. Thanks for stopping by.
Winter sneaking in on us. Getting some outside projects done before the snow hits and stays.
Great looking pork. New sub here. Good job 👍🏻
Hey Michael. Thanks for watching. Glad to have you. Thanks for the sub and Stay Tuned for more videos.
Hey Phil....save me some buddy...save me some. We need smell-a-vision.
LOL, yep that would be good. We had plenty that's for sure. Us three hardly put a dent in it. I put it all up in Vacuum Sealer bags in the freezer right out the pan. No fridge time. Thanks for stopping by Bill.
Where can i get smoking wood from
Academy Sports sells it by the bag in different types of wood if you want splits. Also smaller chunks for kettles & wsm's. Thanks for watching
Oh Oh Phil, Did you see the Appalachian game last nigh.....lol... Oh No....👍👍😂..I should have bet you some pulled pork on that game...had you bring it to me in Statesville Nc......👍👍👍
Haha, yeah that would've been a long delivery. The Gamecocks waited until the last 3 minutes to start playing offense. Hand it to App State though, they came to play and won. Congrats on that. Thanks for watching.
@@progers5019 Yep, Ive been watching for some time. But last night I thought of you. My son goes to App. and we where watching the game and when they won I started Laughing and told him about you. I told him I would get to gig you Sunday because that's when your videos came out. I told him. Phil is hard Core Loyal to anything SC 👍👍👍 Nothing Wrong with that... Have a good week Buddy..
Where's the coleslaw or is that for lunch tomorrow, Everything looked great. I see Clemson 10-0
👍👍👍👍👍
Yea we usually have slaw. We've had it so much lately, decided to do something different. The BBQ beans were leftovers, but were very good. Had some PP in it. LOL. Yes, Clemson had no problem with NC State. Carolina on the other hand just didn't have the juice today. No offense. Oh Well. At least LSU & Bama put up a heck of a game. Thanks John
Nice looking butts Phil. Them all day or all nighters whip my butt also, to many back operations for me. I like a cook that taste till it is right, got to be as close to perfect to me before it it the serving platter. Nice job, Phil.
Yep, I can do it, but at the end, I'm spent. lol Still a lot of fun. I'll keep cooking until I can't.
Nice nalgas de puerco Phil and the Mrs sides look yummy enjoy your vids as always thank you Go Colorado State 🐏
Thanks RBF for watching and liking our videos. Good luck to CS.