📱 Check out our NEW FACEBOOK Page!! ➡ facebook.com/madbackyard Make sure to FOLLOW us on FACEBOOK for more for more recipes, videos, product reviews and BBQ ideas!!
I tried this today. After 8 hours on, internal says 205. I rested it. Had the hardest time pulling it. Could I have missed something? Maybe probe in the wrong spot. I did raise the temp up to 280 after wrapping it. Should I have kept it at 250? Thanks for any assistance
I smoke until 165-170 ish, then I put in a crock pot or foil with some butter and brown sugar in it and when it hits 201-203 ish, let it rest and the bone should slide right out. It looked like you had to put some muscle into shredding that, it should basically fall apart to the point a 103 year old woman or a 3 year old could do it.
🔥 Check out some more of our MOST POPULAR Pit Boss Videos: BABY BACK RIBS ➡ th-cam.com/video/FIPD2G6tTs0/w-d-xo.html PORK TENDERLOIN ➡ th-cam.com/video/ATnFzAwZ6Kc/w-d-xo.html CHICKEN BREASTS ➡ th-cam.com/video/Siffquz_148/w-d-xo.html and CRISPY SMOKED CHICKEN WINGS!!! ➡th-cam.com/video/BkwK3t-sHaQ/w-d-xo.html
Second try on my Pit Boss 1600 Pro. I installed the "Smokes like a Boss" heat diffuser. Now I'm doing the pork shoulder butt. Thanks for the videos! Subscribed and liked. :)
I was looking at this grill today and I seen it had 2 extra meet thermometers that plug up to the grill are they to put in the meet or to use on one side of the grill to keep temperature the same
My husband and I just recently got a Pit Boss Pellet grill and are new to everything so we followed your instructions to a ‘T’ and our pork butt turned out AMAZING! You’d think we were pros. 😅 Thanks so much for the excellent advice!
I just came across this video and thought I would give it a try. I used the Meat Church Holy Gospel rub, and my pork turned out amazing! Thank you for the video, and I will be trying the brisket next!!
So far, I have followed this recipe and your baby back ribs recipe using my 850 and both have been wonderful! however, I’ve noticed that my meat is getting done in about half the time as yours. Am I doing something wrong?
I see you were also using an ambient temperature probe , what make is it and does it connect with the PB or a stand alone device , I have several devices and just bought a probe and it doesn't seem to be too accurate. Your advice would greatly help , I have a pork butt for a cook this week . Thanks and that was a great video.
Thanks for watching. The newer version of the one I use in the video is this: amzn.to/3RpEdl1. Lately though if you watch some of our newer videos I prefer using the MEATER: amzn.to/3NRmrGD Gives you both internal meat and ambient temperature readings in one probe with no wires, its great!
Where do you put meat on grill? This damn grill dries out no matter if you spritz, water pan, wrap . Its a pointless unit that can't use the whole grill . I've tossed so much food in the woods after so many cooks . Like im literally waisting money on food to ruin. Its stupud that you have to buy mods for unit fresh from store to work properly 😬. It's like i have to where to place meat and hope for pure luck . You got others say left then other say right side by stack to others place it in middle or other say on top rack away from fire pot rack. Its frustrating
Try the biscuit test. There are videos on here to see how to do it. It will show the temperature ranges for your smoker. This should help you on where to place your meat.
Try to keep them spread out so you get air flow between them. You may need to rotate and swap them around as they cook if one side of the smoker gets hotter than the other. Should be fun though! 🍖 🍖 🍖 🔥 💨
I think he cut too much fat off and when he opened the foil there wasn’t any juice in there. I just wrap the butt in the foil pan and cover with foil but I put some apple juice with the cider vinegar and some BBQ sauce across the top.
If you have cats the cat liter containers 35lbs ones from Purina tidy cats are perfect size and stackable they also store about anything great for pellets and chunk wood and charcoal
You can start on the Smoke setting if you want to. The temp will only be 180 degrees though so you can't cook on this setting the entire time. But, if you wanted to start here for the first hour or two to get a little more smoke production at the beginning that will work. Thanks for watching!
@@madbackyard Thanks for the reply. I really like the video, It's one of a kind. I have plenty of time to cook, started at 9 AM, wife isn't coming home till 6 pm. I started at 250, at 2 hours passed I am sitting at 116, I put it down to smoke since I don't want it to be done too early. I just wish I knew how to calculate stall, and such so I can time it just right for the wife to come home and all she needs to do is put it on a bun and done.
@@madbackyard I put the "P Setting" to 3, which according to my meater ambient temp it states 220 ambient. "I hope thats right there is a difference between the LCD screen the pittboss has and my Meater thermometer.
Hi Mikey- I wouldn't lower the temperature, I would keep it running constant at 250. You don't have to worry about being done early. The stall will take a while and there's really no way to "calculate". Every cut of pork shoulder is different, it will depend on size, fat and collagen content, humidity, whether you wrap, your true smoker smoker temp, etc. It's always better to finish early than to be trying to rush it at the end, turning up the heat, pulling it too early, etc, all will yeild poor results. If it really is done way ahead of time, you can rest/hold it in your smoker or your oven at 180 degrees (before you pull it) as long as you want. It will be at a food safe temperature (anything above 145 is safe to hold meat at) and if anything, will get MORE tender while you hold it there. Make sure sure you really get all the way to that 200-205 internal temp before you unwrap and do this though. Hope that helps!
Dude, followed your suggestions to a T and the pulled pork came out great! Same with the 3-2-1 Babybacks, so good. Next up... Brisket. Thanks for the insight!
Thats great to hear! Thanks for watching our channel. Make sure to also check out our website and newsletter for other recipes we haven't made videos for yet! madbackyard.com/subscribe
Hi Justin- maybe every 30 minutes or so. Don’t go crazy with it. The more you spritz the more you cool down the meat and also let heat out of the smoker every time you open it so it will add time to the cook. Thanks for watching!
Yes, butcher paper works great for a little firmer bark. We used this in our brisket and chuck roast videos. We will be doing another pork butt video with butcher paper fairly soon.
Hey Matthew, sorry if I didn't mention that in the video. I don't remember exactly how long this particular pork butt took to get to that point but it was about 8 pounds so probably around 5 hours. It will vary depending on the size of your pork butt, and even some that are the same weight vary quite a bit in time due to the amount of fat or connective tissue in different ones that need to break down before temperature can rise further. This applies to the wrapped stage as well. Always assume it's going to take a lot longer than it will to give yourself plenty of time. Thanks for watching!
I never wrapped up a pork shoulder. Just put a rub on it and smoke it at 250-280. Catch the drippings in a disposable foil pan with some water in it creating a constant moist environment. When done and cooled down wrap it. I'm lazy so I do mine the day before and chill in the fridge overnight. First thing in the morning unwrap and put in crockpot with 1-11/2 inches of the juice. cook on low till hot throughout. This will be more tender than any other method. And you will have a great au joux also. Makes the best gravy you will ever have.
Great question! I used to do fat side up but lately when using a pellet smoker I at least start fat side down to protect the meat from the heat coming from below. If I’m doing a smaller pork butt I’ll try to do it on the top rack with a water pan under it but I can’t always squeeze it up there. Then I’ll flip it about part way through cooking, usually when I wrap, so the top side (non fat cap side) doesn’t dry out too much. Hope that helps!
All i needed to hear was wrap it in foil, f. dat noise.. Wrapping in foil steams the meat,, you might as well drop it in a pot of boiling water.. It washes out the flavor and turn the taste to shit.. Use butcher paper instead, and unless you have a thing for fat get yourself a blade roast sometimes called a boston butt,, much easier to break down and in my opinion it takes the Q sauce much better, the other cut is the knuckle or traditional butt, some people like it better they claim its more flavorfull (ehhh) i just think its loaded with too much fat and is more difficult to break down or remove the nastys b4 presentation ..
![[Full Episode] The Restaurant War Thailand ศึกพ่อค้าซ่าแม่ค้าแซ่บ Episode 2 | 29 ก.ย. 67](http://i.ytimg.com/vi/r3lfLNH6Ke4/mqdefault.jpg)
📱 Check out our NEW FACEBOOK Page!! ➡ facebook.com/madbackyard
Make sure to FOLLOW us on FACEBOOK for more for more recipes, videos, product reviews and BBQ ideas!!
I tried this today. After 8 hours on, internal says 205. I rested it. Had the hardest time pulling it. Could I have missed something? Maybe probe in the wrong spot. I did raise the temp up to 280 after wrapping it. Should I have kept it at 250? Thanks for any assistance
I smoke until 165-170 ish, then I put in a crock pot or foil with some butter and brown sugar in it and when it hits 201-203 ish, let it rest and the bone should slide right out. It looked like you had to put some muscle into shredding that, it should basically fall apart to the point a 103 year old woman or a 3 year old could do it.
It's dry because you removed all the fat.
🔥 Check out some more of our MOST POPULAR Pit Boss Videos: BABY BACK RIBS ➡ th-cam.com/video/FIPD2G6tTs0/w-d-xo.html PORK TENDERLOIN ➡ th-cam.com/video/ATnFzAwZ6Kc/w-d-xo.html CHICKEN BREASTS ➡ th-cam.com/video/Siffquz_148/w-d-xo.html and CRISPY SMOKED CHICKEN WINGS!!! ➡th-cam.com/video/BkwK3t-sHaQ/w-d-xo.html
Second try on my Pit Boss 1600 Pro. I installed the "Smokes like a Boss" heat diffuser. Now I'm doing the pork shoulder butt. Thanks for the videos! Subscribed and liked. :)
Awesome! Thanks for watching, good luck with your pork!!
I was looking at this grill today and I seen it had 2 extra meet thermometers that plug up to the grill are they to put in the meet or to use on one side of the grill to keep temperature the same
Those are both meat thermometers. There is a separate probe thermometer mounted inside the grill that monitors cooking temperature.
My husband and I just recently got a Pit Boss Pellet grill and are new to everything so we followed your instructions to a ‘T’ and our pork butt turned out AMAZING! You’d think we were pros. 😅 Thanks so much for the excellent advice!
That's great to hear! Thanks for the feedback and thanks for watching!
I just came across this video and thought I would give it a try. I used the Meat Church Holy Gospel rub, and my pork turned out amazing! Thank you for the video, and I will be trying the brisket next!!
Awesome, glad it came out well! Thanks for watching!
Doing my first cook tomorrow. This one looks dry compared to the other videos I’ve watched
When you put the meat back in the smoker to firm the bark back up do u keep it still at the same heat? Thanks!
Yes! No need to change the temp. Thanks for watching!
So far, I have followed this recipe and your baby back ribs recipe using my 850 and both have been wonderful! however, I’ve noticed that my meat is getting done in about half the time as yours. Am I doing something wrong?
I just got my 1st Pitboss. I followed your instructions and it was Delicious.
It has me thinking about Pig Snoots!! Do you have a video for those?
Ha…no but I’ll have to try them sometime! Thanks for watching, enjoy your new grill!!
I see you were also using an ambient temperature probe , what make is it and does it connect with the PB or a stand alone device , I have several devices and just bought a probe and it doesn't seem to be too accurate. Your advice would greatly help , I have a pork butt for a cook this week . Thanks and that was a great video.
Thanks for watching. The newer version of the one I use in the video is this: amzn.to/3RpEdl1. Lately though if you watch some of our newer videos I prefer using the MEATER: amzn.to/3NRmrGD Gives you both internal meat and ambient temperature readings in one probe with no wires, its great!
I have the MEATER and for my pork loin it came out perfectly. Thanks
Where do you put meat on grill? This damn grill dries out no matter if you spritz, water pan, wrap . Its a pointless unit that can't use the whole grill . I've tossed so much food in the woods after so many cooks . Like im literally waisting money on food to ruin. Its stupud that you have to buy mods for unit fresh from store to work properly 😬. It's like i have to where to place meat and hope for pure luck . You got others say left then other say right side by stack to others place it in middle or other say on top rack away from fire pot rack. Its frustrating
Try the biscuit test. There are videos on here to see how to do it. It will show the temperature ranges for your smoker. This should help you on where to place your meat.
Buy a heat deflector. It covers the direct heat from the auger. It will the heat out the sides, along with the smoke.
Ive cooked pork butt, pork tenderloin and whole chickens following your every step and man everything is sooo good
Thanks so much...Glad they all came out well! Check out our website and newsletter for even more recipes to try out! madbackyard.com/subscribe
I'm going to try this tomorrow. Gonna use Pit Boss Pulled Pork Rub.
Sounds great!
Ouch on the price of your "butcher" they got you. I get mine for $1.81/lb. for a 9.5 lbs butt and thankful I can shop at the military commisary.
Just got a new pit boss competition smoker and of course I dont know how to get it to smoke can you please help me out thanks
Hi Kenny, check out this video here: How to Start and Season a New Pit Boss Pellet Grill
th-cam.com/video/27PNWZeOK5I/w-d-xo.html
And this one too: Pellet Grill Not Making ENOUGH SMOKE? Try These 5 FIXES.
th-cam.com/video/EsJHgy9yk-8/w-d-xo.html
What if I am cooking 3 10 pound pork butt at the same time?
Try to keep them spread out so you get air flow between them. You may need to rotate and swap them around as they cook if one side of the smoker gets hotter than the other. Should be fun though! 🍖 🍖 🍖 🔥 💨
Looks bone dry
Real..
Should’ve doused the whole thing in bbq sauce
I think he cut too much fat off and when he opened the foil there wasn’t any juice in there. I just wrap the butt in the foil pan and cover with foil but I put some apple juice with the cider vinegar and some BBQ sauce across the top.
If you have 2 in a pit boss, do you swap sides with the meat?
Yes I would rotate around every now and then so everything cooks evenly.
Good video thanks for the tips
Thanks!
If you have cats the cat liter containers 35lbs ones from Purina tidy cats are perfect size and stackable they also store about anything great for pellets and chunk wood and charcoal
Great tip, thanks!! 🙏
Thanks
I have started to follow this exact
Although the confusion for the pittboss for smoke vs setting to 250 is a odd one.
You can start on the Smoke setting if you want to. The temp will only be 180 degrees though so you can't cook on this setting the entire time. But, if you wanted to start here for the first hour or two to get a little more smoke production at the beginning that will work. Thanks for watching!
@@madbackyard Thanks for the reply. I really like the video, It's one of a kind. I have plenty of time to cook, started at 9 AM, wife isn't coming home till 6 pm. I started at 250, at 2 hours passed I am sitting at 116, I put it down to smoke since I don't want it to be done too early. I just wish I knew how to calculate stall, and such so I can time it just right for the wife to come home and all she needs to do is put it on a bun and done.
@@madbackyard I put the "P Setting" to 3, which according to my meater ambient temp it states 220 ambient. "I hope thats right there is a difference between the LCD screen the pittboss has and my Meater thermometer.
Hi Mikey- I wouldn't lower the temperature, I would keep it running constant at 250. You don't have to worry about being done early. The stall will take a while and there's really no way to "calculate". Every cut of pork shoulder is different, it will depend on size, fat and collagen content, humidity, whether you wrap, your true smoker smoker temp, etc. It's always better to finish early than to be trying to rush it at the end, turning up the heat, pulling it too early, etc, all will yeild poor results. If it really is done way ahead of time, you can rest/hold it in your smoker or your oven at 180 degrees (before you pull it) as long as you want. It will be at a food safe temperature (anything above 145 is safe to hold meat at) and if anything, will get MORE tender while you hold it there. Make sure sure you really get all the way to that 200-205 internal temp before you unwrap and do this though. Hope that helps!
@madbackyard yea Definitely that helps. Thanks it's pretty much stalled at 161, not moving l so wrapped it to see if that kicks it back up.
Yall bout to have some dry pulled pork
Dude, followed your suggestions to a T and the pulled pork came out great! Same with the 3-2-1 Babybacks, so good. Next up... Brisket. Thanks for the insight!
Thats great to hear! Thanks for watching our channel. Make sure to also check out our website and newsletter for other recipes we haven't made videos for yet! madbackyard.com/subscribe
Have you done a brisket yet?
How often did you spritz?
Hi Justin- maybe every 30 minutes or so. Don’t go crazy with it. The more you spritz the more you cool down the meat and also let heat out of the smoker every time you open it so it will add time to the cook. Thanks for watching!
looks great cant wait to try your technique thanks
5 years watching BBQ videos you just took 1st place. Content & presentation superb in every way! ⭐️⭐️⭐️⭐️⭐️ 👏👍
Wow, thanks so much!
What p setting do you use?
You dryed that bih out
I recently cooked a butt and instead of foil, i used butcher paper. It was amazing.
Yes, butcher paper works great for a little firmer bark. We used this in our brisket and chuck roast videos. We will be doing another pork butt video with butcher paper fairly soon.
Thanks for all the great videos.
Thank you!
Thanks bro
Lost me at recommending not using hickory on pork…worst pulled pork video on the internet.
Okay....I give up.....what the heck is a PELLET? I just toss cherry and hickory in my smoker.
Hey Paul- thanks for watching! Here is a guide we put together on our website. Hope it helps. Thanks! www.madbackyard.com/how-do-pellet-grills-work/
google, it’s your friend. Unless ya just like sounding like a nitwit.😂
Question I don't get smoke unless I'm on my smoke setting which tops at 180. What should I do?
@christophermcgourty4385 do you have a pitboss with a "P Setting "?
How long did it take to get the meat to 153 degrees?
Hey Matthew, sorry if I didn't mention that in the video. I don't remember exactly how long this particular pork butt took to get to that point but it was about 8 pounds so probably around 5 hours. It will vary depending on the size of your pork butt, and even some that are the same weight vary quite a bit in time due to the amount of fat or connective tissue in different ones that need to break down before temperature can rise further. This applies to the wrapped stage as well. Always assume it's going to take a lot longer than it will to give yourself plenty of time. Thanks for watching!
I never wrapped up a pork shoulder. Just put a rub on it and smoke it at 250-280. Catch the drippings in a disposable foil pan with some water in it creating a constant moist environment. When done and cooled down wrap it. I'm lazy so I do mine the day before and chill in the fridge overnight. First thing in the morning unwrap and put in crockpot with 1-11/2 inches of the juice. cook on low till hot throughout.
This will be more tender than any other method. And you will have a great au joux also.
Makes the best gravy you will ever have.
do you put the roast fat side up or down? Apologies if I missed it in the video
Great question! I used to do fat side up but lately when using a pellet smoker I at least start fat side down to protect the meat from the heat coming from below. If I’m doing a smaller pork butt I’ll try to do it on the top rack with a water pan under it but I can’t always squeeze it up there. Then I’ll flip it about part way through cooking, usually when I wrap, so the top side (non fat cap side) doesn’t dry out too much. Hope that helps!
All i needed to hear was wrap it in foil, f. dat noise.. Wrapping in foil steams the meat,, you might as well drop it in a pot of boiling water.. It washes out the flavor and turn the taste to shit.. Use butcher paper instead, and unless you have a thing for fat get yourself a blade roast sometimes called a boston butt,, much easier to break down and in my opinion it takes the Q sauce much better, the other cut is the knuckle or traditional butt, some people like it better they claim its more flavorfull (ehhh) i just think its loaded with too much fat and is more difficult to break down or remove the nastys b4 presentation ..