Smoked Pork Butt (14 Things I Wish I Had Known Sooner)!
ฝัง
- เผยแพร่เมื่อ 27 ส.ค. 2024
- I'm using the Oklahoma Joe's Bronco to smoke a Boston Butt, while sharing 14 essential tips I wish I'd known sooner. These 14 pro tips will help you achieve the perfect pulled pork every time. Whether you're a seasoned BBQ pro or a beginner, these insights will help take your smoking game to the next level. From loading the charcoal basket, choosing the right smoking wood, trim, spritz, wrap, to mastering the ideal cooking temperature, I'll cover everything you need to know to create consistent mouthwatering smoked pulled pork that will have your guests coming back for more. I'm using a simple salt and pepper rub and smoking with a mix of B&B Lump Oak Charcoal, B&B Oak Briquettes, and a few pieces of Pecan and Cherry wood for flavor. I've used this combination for years and still love hearing people say "That's the best BBQ I've ever had"!
#oklahomajoes
#backyardbbq
#smokedpork
For discounts on Thermopro products use this link: buythermopro.c...
Thermopro Discount Code for an extra 10-15% off select items at checkout: thermoproteam
Song: Smoke Rising
Music by: CreatorMix.com
Video: • Stomp Rock Royalty Fre...
![ฮักเทื่อสุดท้าย - บอย ศิริชัย [OFFICIAL MV]](http://i.ytimg.com/vi/-1PoPoQ-B-k/mqdefault.jpg)
![[UNCUT] The Loyal Pin ปิ่นภักดิ์ EP.4 (4/4)](http://i.ytimg.com/vi/d3l5rxl5CVo/mqdefault.jpg)
I should have done a better job transitioning from Tip 1 (fat cap placement) to Tip 2 (cutting off the fat cap). If I use the Smokehouse I leave the fat cap on, but typically I use the Bronco for pulled pork and remove the fat cap. Even with the fat cap removed I lay it on the smoker with the fat cap side facing the fire. There are still a few small layers of fat on that side that I like to have closer to the heat for rendering.
Now that is how to make a video; good info, no filler, excellent commentary that answers all the questions you thought you were going to have to ask at the end.
Excellent video. I learned more during your 8 minutes than spending an afternoon watching videos.
Thanks again for the answers, Chuck in the Sanoran Southwest Desert.
Definitely agree with oven method. I've talked to a few BBQ TH-cam Guys and BBQ Competition Guys. They all agree that its fine for people to put in the oven during the wrapped portion. Some also have an oven or warmer they put it in during the hold
Absolutely!
Thanks for letting us in on your process.
This will be a great help with a lot of people.
Appreciate your effort !
Clean out the Nasty! great video very helpful tips that take away some of the myths about what you MUST do for good bbq, smoke it, rest it , eat it.
This was a Great teaching video ❤ 😊 Thank You !
Can't argue with any of your points. I vary a little but not much. Good job. Would love to share a meal with you.
Appreciate it! Maybe one day....
Such a great video. Clear and to the point, but also nuanced -- I especially appreciate the discussion of how to orient the fat cap relative to the heat source, and how that varies by smoker. Cooking is an art (that of course is influenced by science), but also relies on folks' personal preferences. "What's the perfect temperature? I don't know. 203 works for me" is superb. That said, you're wrong and the real answer is to pull it off the heat when it hits 200 😂
I like using a little wheres-your-sister sauce as a binder.
Thanks for watching and the humorous comments! I've used "W" sauce on beef but I don't think I've ever tried it with pork. Something new to explore!
Recently heard it was Washyoursister sauce 🤣🤣 I like yours better!! The nickname of course 👍👍
Most excellent tips. Especially the heavy trim, the dry brining & removing the nasty. I never order pulled pork or chopped brisket out except for a few smokehouses where I know they do their "due diligence".
Appreciate it, thanks for watching!
Best info on smoking a pork butt that I’ve seen on YT. Great job.
I like your video, great tips, straight to the point
Thanks for watching!
Thanks! Newbie here. So many videos out there with so many ways to smoke.
Welcome to the smokers club! There are MANY different methods. Most of them depend on your taste and the smoker you're using. Experiment and perfect the flavor you want. I've been using the same method for years and it gives a consistent result that everyone seems to enjoy. Thanks for watching!
Great video. I do everything on a good old fashioned Weber Kettle, and most of this is in line with the way I've found works for me. And after all that work keeping temp on that Weber, darned right I'm finishing in the oven when wrapped😅.
I do like to spray baste though. (Cider vinegar, Jack Daniels, lime juice and a dash of Rose Water with olive oil) Every time, the liquid evaporates and leaves the flavor behind. Just layering on flavor thru the cook, though it does increase the cook time a bit.
No one should ever under estimate what can be done with a Weber Kettle! I had one for years. Thanks for watching!
Nice tips! Good work!
Went to a restaurant near me years ago & I asked what the meat was in the soup of the day. Young waitress said “ some kind of meat”!!! No lie. Looked @ my wife and we burst out laughing 🤣
Great video, I'm new to smoking and this really helped me.
@@kiranb9275 Awesome, thank you!
Great Job!! Just did a 9.8# butt yesterday. Having so much fun on Stickburner that I went to 170, wrapped in BP and finished at 209 IMT, cooler rested for nearly 4 hrs still wrapped , 10:45pm at that time so stuck in 145 deg turkey oven. Not bad, but I’ve done better. Yes- I always get the Nasty out while pulling with 2- forks. Next time I am going to wrap earlier as that has worked well for me in the past. Great information and reminder 😊👍👍. New sub
Awesome, thanks for subscribing!
be adaptable most important. also in my experience dry brine is a must i dont like injecting either seems like you get better crust with out injecting.
You're right there, adaptability is the key! Especially when you're cooking outdoors with fire.... lots of variables. Thanks for watching!
great tricks... best greetings from germany!!!
Thanks, and Welcome!
Decent presentation- well done. Not sure if it's known sooner or realized sooner. In the internet age, you can have a mountain of info and it's hard to separate general advice from the "pro tips" - so you do have to feel your way along to see what works for you- and that can take some experimentation. Small thing... you can't have fat cap up or down if you cut it off...maybe you only have 13 things.
Finally someone else who trims fat
Thanks for this information…I’m a newbie! I’ve got one on the smoker now! I’m nervous as it’s taking longer than I thought! 11hrs at 200 degrees and it’s stalled internal temperature is 15!
200 is a little low. I try to stay above 225. I would wrap it and raise the temp to finish it out. If you don't have butcher paper, you can use aluminum foil. It will braise the meat which makes it very tender and juicy. You will lose some bark, but it'll still be good! Best of luck and thanks for watching!
You won’t get it to 203 if your smoking it at 200
I’m at 280 on the grill now to finish off…wrapped in foil in an aluminum pan….meat is at 195
i've had my bronco for 4 years and i approve of everything you said .... except i just use cowboy briquettes .
everything isn't for everybody .....
thanks for sharing and take care , jeff
Thanks for watching! I think it's easier to control the temp with all briquettes. Taste is an individual thing, like you said.
Like that you didn't spend 8mins on each topic
LOL 🤣
Sorry brother, but your first tip is wrong. As a chef...I suggest you keep the fat cap on top, reason is the fat renders down through the meat for flavor. That is true for all meats, whether smoking, roasting, etc.
A lot of people say and believe things like this because that what they were taught. I’ve also heard from others that claim fat molecules are too large to pass through any meat the way you describe. I can’t prove either but I’ve never seen the top part of a large piece of meat be dry because all of the fat rendered through to the bottom.
That type of cooking, fat cap on bottom protects the bottom from drying out. You just need to baste the top with a fat/oil heavy baste to compensate
I think a lot of BBQ Guys say put fat towards the heat
Completely wrong. Fat does not permeate meat. It runs off. The fat inside the meat is what breaks down and brings in that flavor!
You’re forgetting there is so much fat throughout the pork shoulder, the trickle down effect is negligible.
I appreciate your video, especially that you got right to the point and marched through the 14 tips without making us watch 10 minutes of video for each tip! LOL. I'm trying my first pork butt this weekend for my birthday! One question I had is, do I blend some BBQ sauce into the pulled pork before serving, or do I serve it "naked" and let guests figure out whether they want to add sauce. It seems to me that a light dose might make it a littler more flavorful. Any thoughts out there in BBQ land?
Happy Birthday! I was afraid of that at first and would apply sauce before serving. What I have learned is it's great with just your rub ( I only use salt and pepper) and the smoke flavor. I have some family members that prefer it with no sauce, so that's how I serve it. Sauce preference is subjective also. You don't want to add a flavor someone may find unappealing to otherwise delicious BBQ. Good luck, it'll turn out great!
@@PeppercoatBBQ Thanks for the advice and encouragement!
We have almost the same recipe :
Except -
1 - I season it an then leave mine out overnight . This shortens the smoke time substantially AND the smoke ring / bark is deeper into the meat.
2 - Most important. Catch the juice at the turn.
I smoke to 155 and then wrap it and put it into a pan. Catch all the juice. Put the juice into a container and let it gel. The fats will rise and the juice will settle and gel.
Spoon the orange fat off the top.
Heat the juice back into a liquid. IT HAS ALL THE FLAVOR IN IT!!!! Pull your meat 🤣and then pour the juice - with all that flavor - right back into it.
NO sauce needed on my BBQ.
When you say "leave out overnight" do you mean you leave it out at room temp overnight before cooking? That's a new one on me. I dry brine for 12-24 hours but in the fridge. Other than that, sounds like me, you, and a lot of others have come to near the same method for getting good Q!
@@PeppercoatBBQ Short answer - Yes - leave it seasoned in a pan on the counter 8-12 hours prior to cooking.
The longer answer -
Health and bacteria ? You're not leaving it 24 hours and you're not putting it back into the fridge. Take it out - prep/ season - let it warm slowly and then cook it. Awesome result. I'll have a smoke ring about 1/2" deep into the meat and my smoke time is much shorter . I finish cook mine like yours - oven during winter - gas grill during summer to keep the house cool.
I learned this frying turkeys. Turkey legs and breasts take different amounts of time to cook when they come out of the fridge. So - I season/ prep the bird about 10 pm. then cover it in a pan and leave it until about noon - cook time. Birds come out evenly / perfectly cooked and crunchy skin. I cater parties and there's never a bite of turkey left over ( neither is my Q ) .
I use this warming method for everything. Steaks, thick chops, brisket etc. Cuts the cook time , cooks evenly and much bigger flavors from seasonings.
My apology for the long answer.
@@PeppercoatBBQ BTW once thawed - I only leave steaks / chops etc out for about 4 hours prior to cook.
Do you vent before the hold? What temperature does your oven run at on the warm setting?
I do not vent before holding. I think the butcher paper let's it breath enough that it's probably not necessary. Typically I plan to have it done a couple hours before I want to serve and then just cut the oven off and leave it setting. If taking it somewhere, it'll stay well above 145 (safe temp) for several hours if in a cooler. If possible, carry it to where you are going before pulling it. Thanks for watching!
@@PeppercoatBBQ I've held it in the cooler before. For Memorial Day I made it the day before because I did the ribs the day of. I've been considering holding it in the oven overnight until I get ready to serve the next day. My oven doesn't have a warm setting. I'm going to just set it to the lowest temp it can go
You can't eat the fat cap? I understand needing to trim it, but remove it completely? Do you think fat is unhealthy? Anyway, I've always heard that fat is where the flavor is. I'm only smoking my second butt today, but on the first I trimmed fat cap to 1/4" or thinner. When it was all pulled and mixed together you wouldn't even know it was there, except that it supposedly added extra flavor, and I assume it helped keep the meat from drying out. I can't eat that big chunk of fat in the center of a rib-eye steak, but the fat cap seems more like the fat on bacon.
Have you tried it w/o the butcher paper wrap and how did it compare? My goal is to do as little as possible so I want to skip things like slathering, injecting, spritzing, and wrapping. My first butt was probably still a little frozen in the middle and was in a very long stall, so I finally put it in an aluminum pan and covered it with foil to finish it. There was about 2 cups of liquid in the pan at the end, which seemed like a lot. I mixed about half of that back into the pulled meat, both juice and fat, and it was the best thing I ever ate (no sauce needed). Today I made sure the butt was full thawed and I plan to ride out the stall.
That's a lot! LOL
1. Yes you can eat the fat.... if you enjoy that. Unlike the ribeye (which is my favorite steak) the fat cap is often very thick and doesn't render down completely. Typically it gets removed at the end and leaves that side of your meat with zero bark. In the drum, if you just trim it thin or remove it, you can retain some bark on that part of the butt. There is also enough fat in there that you are not going to dry it out by removing it.
2. I have used aluminum pans and covered it with foil. Again, when you do that you are going to lose more bark... or at least I always did. You are essentially steaming the butt when using this method. Nothing wrong with it, and it gives a great tender juicy product, but my crowd all loves the bark. I try to retain as much of it as possible and the butcher paper helps. It's not as fast through the stall as foil, but allows it to breath a little. I have never smoked one all the way through without wrapping.... I need to try that for the ultimate TX style bark.
3. I never mix the rendered fat back into the pork after pulling it. That is personal preferences (being honest all of this is). I find there is still enough fat and juices in the meat after pulling it. If I place leftovers in the fridge overnight and use it the next day, there is still enough fat that it congeals, sticking the meat together. If you put to much back in, you would have BBQ infused lard for leftovers.... again, just my thoughts and preferences.
I appreciate you watching and remember anything you see me do is what I do and doesn't mean that is what you have to do to get good BBQ!
@@PeppercoatBBQ It was actually 2C juice and 1C fat! And yes it did braise/steam in all that liquid, which wasn't what I was shooting for, but it still tasted great. I guess I want to experience the TX style bark, so no wrap tonight (and fresh slaw in the morning). I do have another butt in the freezer, and I'll try removing the cap and wrapping in butcher paper and see how that compares. Thanks.
I guess nobody knows how to turn a piece of meat over
"Please Don't Trim That Fat or She Will Kill Me"!!! lol
If you remove the fat cap then #1 is moot.
Yeah, I've had several comments about this. I could have done a better job explaining. If using the stick burner I leave it, but with the drum smoker I remove it. It all comes down to knowing the smoker you're using. Thanks for watching!
I like to know What? What State, you live in.
I'm in NC..... I'm guessing you already knew it had to be somewhere in the south! LOL
@@PeppercoatBBQ But I'm in Todd mission Texas. Just South of Montgomery Texas.