Overnight Pork Butt, Beef Ribs, and Brisket is the reason I bought my Traeger to begin with. Of course they're not as good as my offset but it works for us on week days.
Thanks for the video! And thank you for trying some! :) Video request: I use a lot of your products. They are very good. I suggest that you do an updated video of ALL your products and the best way to use them. I know I can read about them on your website, but a video "commercial" would be a quick way of showcasing your EXCELLENT products!
A lot of people say dont trim pork butts. I trim as much fat off as i can. Rub and smoke doesnt penetrate fat. I've never had one turn out dry - not even close. I wrap in foil after the stall and add all those smoke infused juices back into the pulled pork. My family, friends, and customers rave about it all the time.
@HeathRilesBBQ thanks, usually after hit 160ish i put in aluminum pan throw some more seasoning and butter bath then cover in foil to finish the cook. then i have the 24 can stackable coleman coolers i rest meat in, only reason i use aluminum pan was less cleanup just didnt know if you notice any bark difference from tight wrap.
Love the video. I always smoke a butt for Thanksgiving and Christmas for the family get together. I thought about smoking it over night, but need to have it ready by 12:00. What time do you recommend I start smoking it? Thanks for your input.
@@chipper92 Can highly recommend the W Sauce as well. You can add any binder you like. Mustard is the "traditional" way. People use mayo, mustard, hot sauce, no binder. Whatever you prefer.
Dang this looked good!!! I’ve tried pulled pork and it’s been good but never been able to get it so tender. After watching this video, I’m itching to try it again!!! Saving this video for the future!
Do you recommend trimming the fat or scoring it? I’ll be using your butter bath to wrap and saw in a previous video you scored it and poured the butter bath down in it. Just wondering what your preference was. Thanks!
When I pull, I save all the fat and waste for my crows. They love it when I do pulled pork. Nothing is wasted around here. I save the pork hard fat trimmings to make tallow and then fry up the waste again for the crows. I used to view them as a nuisance, as they would Caw at my window. I tried everything to get rid of them, with no success. Ultimately, I just started to feed them and the harassment stopped. Win/Win.
@@HeathRilesBBQ My supersmoke tends to raise the temp about 40 degrees. Do you start off at a lower temp (like 165 and let it go up to that temp?). There is not a lot about videos about supersmoke online and my ambient temp for the grill always seem to be lower by about 20-25 degrees anyway. I have been following you for a while. I appreciate your common sense approach making it easy for the novice. Next on my list of purchases are your garlic and pecan rub.
Overnight at 200 is also how I do a butt. I've never trimmed it as much as you did this one but it makes so much sense to do that that way. Thanks as always for the great information.
Heath, I've got a Masterbuilt electric smoker, your Competition BBQ Rub, some Sweet Baby Ray's sauce, and a 7.5 lbs bone-in pork butt...and guests expecting to eat at 2 PM on a Saturday. Sounds like I'll be up in the dark of night feeding woods chips into my smoker. Any suggestions, sir? No, I can't run out and buy a pellet smoker. 😉
If it's running 225, you're probably looking at about 12 or so hours. If you want to serve by 2pm, I'd put the butt on about 10pm at night. Feed it every couple hours. As long as you get 4 hours of smoke, you'll be fine.
@@HeathRilesBBQ Started at 9 PM. Fed that Masterbuilt every half an hour for four hours, alternating between mesquite and hickory, at 225. Dropped the temp to 200 and went to bed. Six hours later, back up to 225 and added more smoke for two hours. After 12 cumulative hours, it reached 170. Took it out, double wrapped it butcher paper, sprinkled with brown sugar and three cold tabs of butter. Into the oven at 250 until it reached 190 (I had two whole enormous Walkerwood marinated jerk cockerels taking up the smoker, with apple and pecan chips, that I finished on the Weber Kettle). Rested it for more than an hour. Guests showed up to see an out-of-this-world bark!! Your Championship BBQ Seasoning is da bomb!! 👌 I bow in your general direction. 🙇♂️
I made pulled pork and made My own dry rub and put it pit barrel cooker and it's cost me 4 dollars in charcoal and I put it my 35dollar cooler and it's turned out the same..... pulled pork and the store costs 19 dollars a pound😂😂😂😂😂😂 I used to like watching theses vedio but it costs you a fortune to cook
Not saying you have to use what I use to cook good BBQ. Always say make it your way, cook it how you want, season it with what you like, etc. Just showing you how I do things and what I like to cook them with.
@@HeathRilesBBQ dude I used to love watching you cook and you are nothing but a commercial for the product you get paid from bbq food is about having some beers around the smoker and know it cost 500 dollars to cook a piece of pork
@@TodManning-wh6ce Like I said, cook on what you like, season with what you like, and eat it how you like it. I showcase how to cook on several grills that I own and how I do it. My way isn't the only way. Thanks for watching!
I was a broke college kid 4 years ago who bought a $300 pit boss pellet smoker and have been using Heath’s methods ever since. It doesn’t cost a fortune at all. Any middle class person can achieve this. No need to project your feelings on Heath. If you’re not his target audience then don’t watch.
Wasn't undercooked at all. Pulled it at all the correct temps and pulled apart just fine.I was separating the fat from the meat and picking that out. Don't want to serve or eat fat.
Ummm... Did you just use "smoke" and traeger in the same sentence? I think you meant "bake". Traeger...the best pellet oven for unskilled wannabe pitmasters playing adult pretend time.
Nothing wrong with a pellet grill, like I've said to you in another comment. Easy to use and makes great BBQ. The Ironwood XL puts off a great smoke. If you check out our channel, you'll see I cook on several different types of grills and showcase how to. I think 75 BBQ grand championships backs up that I'm not some "unskilled wannabe pitmasters playing adult pretend time."
I have a great way of making it. Heaths way!
I appreciate it!
Overnight Pork Butt, Beef Ribs, and Brisket is the reason I bought my Traeger to begin with. Of course they're not as good as my offset but it works for us on week days.
Love cooking on my Traeger for that reason. Can just let it roll and check on it occasionally.
Thanks for the video! And thank you for trying some! :) Video request: I use a lot of your products. They are very good. I suggest that you do an updated video of ALL your products and the best way to use them. I know I can read about them on your website, but a video "commercial" would be a quick way of showcasing your EXCELLENT products!
Great idea! I've been thinking about doing it for a minute. Thanks for watching!
i use your Butter Bath when i wrap i love that stuff
It's a game changer!
Your Garlic Butter Rub goes on 90% of the foods I cook, I ain't gonna lie to you lol... It's delicious 🔥🤣
Thank you very much!
My mouth is watering
Was so good!
I have a masterbuilt electric smoker and have cooked many pork butts overnight. Mmmmm. Great video!!
Thank you! Hard to beat a good low and slow butt.
Meeting u back in 2018 at SOTM , is still one of my favorite bbq memories !!! I look forward to your podcast and videos every week !!! HR 💪🎻🪕🏆💪😁
Thanks so much for the awesome support!
A lot of people say dont trim pork butts. I trim as much fat off as i can. Rub and smoke doesnt penetrate fat. I've never had one turn out dry - not even close. I wrap in foil after the stall and add all those smoke infused juices back into the pulled pork. My family, friends, and customers rave about it all the time.
I've done trim, no trim. Truly up to whoever's cooking at the end of the day.
Obviously a pellet oven owner 😂😂😂
@@0aklandRaiders4Lyf Nothing wrong with a pellet grill. Easy to use and makes great BBQ.
Amazing
Thank you!
“Oh yeah that butt is soft.” HRs famous last words
🤣 That's a great out of context quote.
"I like easy access into these butts"
10:05 😂
Subscribed!!! About to try this tonight!!! Thank you for this video!!!
Thanks for subscribing! Really glad you enjoyed the video.
Glad you followed up from yesterday’s video
Couldn't leave everyone hanging!
Love your videos!
Glad you like them!
cooking 2 pork butts for a party tomorrow evening. i know how i am cooking them now. low and slow over night for the win. thanks for sharing.
Thanks for watching man, hope y'all enjoyed 👍
@HeathRilesBBQ everybody loved it. Big hit.
@@dannymarkgraf34 Awesome! Glad everyone enjoyed.
I’m a huge fan of the traeger for overnight smoking. Set and forget it.
Exactly!
do you notice any difference in finished product if you put the but in aluminum pan then cover top with foil. compared to wrapping tight in foil?
No, not really a difference. You can rest them on the countertop covered, in a cooler, Cambro, whatever you prefer.
@HeathRilesBBQ thanks, usually after hit 160ish i put in aluminum pan throw some more seasoning and butter bath then cover in foil to finish the cook. then i have the 24 can stackable coleman coolers i rest meat in, only reason i use aluminum pan was less cleanup just didnt know if you notice any bark difference from tight wrap.
@@brettsizemorebs_cookinoutd7198 Totally understand trying to minimize the mess!
Love the video. I always smoke a butt for Thanksgiving and Christmas for the family get together. I thought about smoking it over night, but need to have it ready by 12:00. What time do you recommend I start smoking it? Thanks for your input.
Are you wanting to cook at the same temp in this videos, and how many pounds is your pork butt?
@@HeathRilesBBQ Yes. I have a 8/82 lb butt. We have an hour ride to get to where we will eat. Great videos
@@dougweaver4917 Can put it on the night before, let it roll, and rest it in a cooler for a couple hours on the ride.
I have a question is there any binder that you can use that would help enhance the flavor or give it a different taste along with the rubs
It won't add much but if you want to taste it a bit you can try hot sauce or W sauce.
W sauce goes a long way and is a great flavor on all meats🎉
@@chipper92 Can highly recommend the W Sauce as well. You can add any binder you like. Mustard is the "traditional" way. People use mayo, mustard, hot sauce, no binder. Whatever you prefer.
Dang this looked good!!! I’ve tried pulled pork and it’s been good but never been able to get it so tender. After watching this video, I’m itching to try it again!!! Saving this video for the future!
Great! Hope you give it a try and enjoy. Let us know how it turns out.
@@HeathRilesBBQ will do and I really appreciate you responding!
Great sharing my friend Have a nice weekend ❤❤❤
Thank you! You too!
Do you recommend trimming the fat or scoring it? I’ll be using your butter bath to wrap and saw in a previous video you scored it and poured the butter bath down in it. Just wondering what your preference was. Thanks!
You can totally go either way. Scoring it would be a good way to go.
What would happen if you went up to 200 degrees? Would it hurt it at all or make it more tender?
Truly depends on the pork butt. Sometimes you may need to go up to about 200 or so internal to make sure it's tender.
👍👍😋
Looks fantastic. I noticed you always use the charcoal pellets as opposed to a particular flavor. Is the flavor that good?
I love cooking with Royal Oak Charcoal pellets. Can always use a flavored pellet if you prefer. Royal Oak always puts off a good smoke for me.
@LIKE #3!!! 😊😊😊
Thanks for the like!
Sometime, i use a pickle juice for binder
Oh nice!
When I pull, I save all the fat and waste for my crows. They love it when I do pulled pork. Nothing is wasted around here. I save the pork hard fat trimmings to make tallow and then fry up the waste again for the crows. I used to view them as a nuisance, as they would Caw at my window. I tried everything to get rid of them, with no success. Ultimately, I just started to feed them and the harassment stopped. Win/Win.
They smelled that delicious pulled pork and wanted some!
Heath. Did you use the Super Smoke option for the overnight 200 degF smoke? (and appreciate your videos)
Yes, I did!
@@HeathRilesBBQ My supersmoke tends to raise the temp about 40 degrees. Do you start off at a lower temp (like 165 and let it go up to that temp?). There is not a lot about videos about supersmoke online and my ambient temp for the grill always seem to be lower by about 20-25 degrees anyway. I have been following you for a while. I appreciate your common sense approach making it easy for the novice. Next on my list of purchases are your garlic and pecan rub.
@@michaelkeohane7941 I'll usually start lower overnight and bump it up in the morning. Thanks! Glad the videos have been helpful.
Overnight at 200 is also how I do a butt. I've never trimmed it as much as you did this one but it makes so much sense to do that that way. Thanks as always for the great information.
Thanks for watching! Can always trim as much as you like. It helps a lot to trim off a little fat.
Heath I’m thinking of buying a zgrills 11002b do you think that will be as good as the traeger ironwood xl
I haven't personally cooked on it, but I'm sure it's a good grill.
Heath, I've got a Masterbuilt electric smoker, your Competition BBQ Rub, some Sweet Baby Ray's sauce, and a 7.5 lbs bone-in pork butt...and guests expecting to eat at 2 PM on a Saturday. Sounds like I'll be up in the dark of night feeding woods chips into my smoker. Any suggestions, sir? No, I can't run out and buy a pellet smoker. 😉
If it's running 225, you're probably looking at about 12 or so hours. If you want to serve by 2pm, I'd put the butt on about 10pm at night. Feed it every couple hours. As long as you get 4 hours of smoke, you'll be fine.
@@HeathRilesBBQ Thanks, Big Dawg! 👌🤙🤘
@@boxofmoles4057 Any time! Hope they enjoyed.
@@HeathRilesBBQ Started at 9 PM. Fed that Masterbuilt every half an hour for four hours, alternating between mesquite and hickory, at 225. Dropped the temp to 200 and went to bed. Six hours later, back up to 225 and added more smoke for two hours. After 12 cumulative hours, it reached 170. Took it out, double wrapped it butcher paper, sprinkled with brown sugar and three cold tabs of butter. Into the oven at 250 until it reached 190 (I had two whole enormous Walkerwood marinated jerk cockerels taking up the smoker, with apple and pecan chips, that I finished on the Weber Kettle). Rested it for more than an hour. Guests showed up to see an out-of-this-world bark!! Your Championship BBQ Seasoning is da bomb!! 👌 I bow in your general direction. 🙇♂️
@@boxofmoles4057 That's awesome! Glad everyone enjoyed and it turned out well.
do you get good smoke with those royal oak pellets?
Absolutely. Love to cook with Royal Oak at home and contests.
I made pulled pork and made My own dry rub and put it pit barrel cooker and it's cost me 4 dollars in charcoal and I put it my 35dollar cooler and it's turned out the same..... pulled pork and the store costs 19 dollars a pound😂😂😂😂😂😂 I used to like watching theses vedio but it costs you a fortune to cook
Not saying you have to use what I use to cook good BBQ. Always say make it your way, cook it how you want, season it with what you like, etc. Just showing you how I do things and what I like to cook them with.
@@HeathRilesBBQ dude I used to love watching you cook and you are nothing but a commercial for the product you get paid from bbq food is about having some beers around the smoker and know it cost 500 dollars to cook a piece of pork
@@TodManning-wh6ce Like I said, cook on what you like, season with what you like, and eat it how you like it. I showcase how to cook on several grills that I own and how I do it. My way isn't the only way. Thanks for watching!
Tod saves money by picking up and smoking roadkill. He's sticking it to us wealthy folks with our fancy grills.
I was a broke college kid 4 years ago who bought a $300 pit boss pellet smoker and have been using Heath’s methods ever since. It doesn’t cost a fortune at all. Any middle class person can achieve this. No need to project your feelings on Heath. If you’re not his target audience then don’t watch.
Butt appears to be under cooked since it won't pull apart easy.....too bad
Wasn't undercooked at all. Pulled it at all the correct temps and pulled apart just fine.I was separating the fat from the meat and picking that out. Don't want to serve or eat fat.
Like my brother in law, that clown doesn't know enough to separate the fat out.
Ummm... Did you just use "smoke" and traeger in the same sentence? I think you meant "bake". Traeger...the best pellet oven for unskilled wannabe pitmasters playing adult pretend time.
Nothing wrong with a pellet grill, like I've said to you in another comment. Easy to use and makes great BBQ. The Ironwood XL puts off a great smoke. If you check out our channel, you'll see I cook on several different types of grills and showcase how to. I think 75 BBQ grand championships backs up that I'm not some "unskilled wannabe pitmasters playing adult pretend time."