Just got my WSM 18" and can't wait to try this. Thank you for making this video. Great quality, very thorough, and great explanations. Looking forward to the rest of the channel.
@@Fork-And-Embers first smoke yesterday, followed your video to the tee. EASILY the best pulled pork I've every had. Bone slipped right out, the meat melted apart, and it tasted incredible. Thanks again.
Thanks from up in Wisconsin! I did one pork butt on my Weber Kettle and it turned out better than anything I've ever cooked before. Just got a WSM from Home Depot. I figured it would do better in colder weather than the kettle. Thanks so much for taking the time to make this video and great job on the channel.
So you’re the closest and the only one that guessed so I’ll give it to you. The animation is referencing The Beatles Yellow Submarine and it references the little yellow “chill” pill. So it’s essentially saying, “take a chill pill and don’t stress”. Go to my Facebook, Instagram or TikTok and send me a DM. I’ll get you your thermometer.
I like to smoke mine fat cap up. The only reason I do that is so I can keep an eye on how the fat is rendering and that'll give me an indication on when I want to wrap, or more often, foil boat the butt. Great video, great info. Good stuff!
Great video mate. I’m looking forward to trying this out. One question though. Do you only put the temperature probes in after a set time, or should you put them in once you put the meat on the smoker?
So I didn’t bother putting probes in until later in the smoke because I pretty much knew that it would take a while. Once the bark starts looking good, I’ll throw the probes in. There’s nothing wrong with having the probes in from the beginning. It might give you some insight into how fast you’re cooking. Thanks for the kind words and good luck with your Boston butt. They can be fun or a nightmare if you’re on a time restraint
This was great! I think I have my next smoking project. Thanks for the easy, step by step break down. Does pork shoulder cook in the same way? Is there something I should do a little differently?
Boston butt is actually a part of the shoulder. So in this video, I show a picture of a pig and point out where the Boston butt/pork butt comes from. Pork shoulder is a broader term which can encompass a picnic roast and a Boston butt. The picnic roast comes from the lower part of the shoulder. Either way, you’ll smoke them the exact same way. You will probably have to reload the smoker at some point during the smoke which is pretty simple. Good luck buddy
"Boston Butt" Interesting name.
by the way, This video deserves more view.
Yes it is lol. Thanks for watching! Hoping the video gets some traction eventually
Just got my WSM 18" and can't wait to try this. Thank you for making this video. Great quality, very thorough, and great explanations. Looking forward to the rest of the channel.
Thank you man! I love the kind words. You’ll love the WSM. It excels at so many things.
@@Fork-And-Embers first smoke yesterday, followed your video to the tee. EASILY the best pulled pork I've every had. Bone slipped right out, the meat melted apart, and it tasted incredible. Thanks again.
@@Garro01that’s awesome to hear buddy!
A friend Just gave me a Weber 18” Smoker, it’s a disaster and will probably take a day to clean it up. I just found your channel. Thank God for that.
That's a good friend right there! You are going to love that thing once it's cleaned up.
I’ve been using one for a few years. It’s great for smokes like this. Just did a couple of butts that went 18 hours. Turned out awesome.
Never smoked in my life excited to do this as my first smoke 😊
Like your videos buddy, good info and the production quality is great for TH-cam. Hope you stick with it, I will keep watching.
I’m sticking with it like a bbq stain on a white shirt. I appreciate your comment and views.
Thanks from up in Wisconsin! I did one pork butt on my Weber Kettle and it turned out better than anything I've ever cooked before. Just got a WSM from Home Depot. I figured it would do better in colder weather than the kettle. Thanks so much for taking the time to make this video and great job on the channel.
I appreciate the kind words and you’ll love your wsm. Smoke on!
Keep going with the great videos
Thank you! I’m happy you like them
Great video! Everything I need to know right here. Found this hidden gem and won't give this channel too long before it takes off.
I really appreciate that! I’ll keep working hard and see where it takes the channel 😊
How have I only just discovered your channel? Great video man
I really appreciate! Dropping a new video tomorrow! Hope you enjoy it!
You’re actually underated!
That’s what I keep telling people lol. Glad you liked it.
Great video…loved the style and very informative!
Glad you enjoyed it!
Hi from Austin TX nice video brother!
Hey, I appreciate that! 😊
Hahaha the vault dweller survival guide video is a nice touch 🤌🏻🤌🏻🤌🏻
Haha someone told me it gave them a fallout vibe lol
Subbed
Appreciate you!
06:07 I think the Easter egg is the yellow submarine from that old cartoon.
So you’re the closest and the only one that guessed so I’ll give it to you. The animation is referencing The Beatles Yellow Submarine and it references the little yellow “chill” pill. So it’s essentially saying, “take a chill pill and don’t stress”. Go to my Facebook, Instagram or TikTok and send me a DM. I’ll get you your thermometer.
I like to smoke mine fat cap up. The only reason I do that is so I can keep an eye on how the fat is rendering and that'll give me an indication on when I want to wrap, or more often, foil boat the butt. Great video, great info. Good stuff!
That’s smart! Everyone finds what works best for them once you’ve gotten some cooks under your belt. Thanks for the kind words
Great video💪🏽
Appreciate it
Great video mate. I’m looking forward to trying this out. One question though. Do you only put the temperature probes in after a set time, or should you put them in once you put the meat on the smoker?
So I didn’t bother putting probes in until later in the smoke because I pretty much knew that it would take a while. Once the bark starts looking good, I’ll throw the probes in. There’s nothing wrong with having the probes in from the beginning. It might give you some insight into how fast you’re cooking. Thanks for the kind words and good luck with your Boston butt. They can be fun or a nightmare if you’re on a time restraint
This was great! I think I have my next smoking project. Thanks for the easy, step by step break down. Does pork shoulder cook in the same way? Is there something I should do a little differently?
Boston butt is actually a part of the shoulder. So in this video, I show a picture of a pig and point out where the Boston butt/pork butt comes from. Pork shoulder is a broader term which can encompass a picnic roast and a Boston butt. The picnic roast comes from the lower part of the shoulder. Either way, you’ll smoke them the exact same way. You will probably have to reload the smoker at some point during the smoke which is pretty simple. Good luck buddy
In most places around the world , this cut of meat is called a pork shoulder so no need to worry about Boston or butt barrels.
Thats a good point! The pork shoulder will consist of the picnic roast and the boston butt. I like both but the upper shoulder I prefer.
is your wsm temp guage accurate? mine is way off
Yes it’s pretty much way off. I never use it. I use a Bluetooth thermometer.
The first person that can correctly point out the Easter egg and its meaning, I’ll send a free thermopro thermometer: amzn.to/3QxYEN8
I take all the outer fat off because there’s plenty of fat marbling inside,I find there’s just too much fat if I don’t.