You are welcome fam! These tips will have you in the game!! Every 1st go you got to knock off the nerves once that bird hits the oil those butterflies will go away.
I'm going to smoke my first pork butt tomorrow it's a 10lb pork butt I'm going to be using my pit boss Austin xl i want to do it low and slow what temp and how long should i smoke it for and what temp should i pull it and wrap it?
250° would be a good temp but going low n slow expect anywhere 10+ hrs. Pork is pretty forgiving pull when its probe tender and let it rest for an hour. 203° would be okay. Here is a vid I did of pulled pork going 250° it was an 8lb. th-cam.com/video/13hRQdXGmFg/w-d-xo.html
@@CookingwithManualFocus so put it on at 250 till it hits about 170 and probes tender and then pull it and wrap it and throw it back on till its hitting about 205 and then pull and let rest for 1 hour is that right
So at 170° it won’t probe tender. Usually around that time your bark is set and you will probably be around the “stall”. Around 203-205 that’s when you check for probe tenderness. Then when it’s tender pull it off and let it rest. Now with that said time are only an estimate depending on your conditions it can go longer or shorter than expected. So I always suggest temp and tenderness when Smokin.
@CookingwithManualFocus I understand that, but few are the things you can see in passing and know for sure "thats american", like, deepfrying a whole turkey... Its not criticism btw I'm honestly amazed, I never thought of cooking a WHOLE bird in oil, its probably delicious too, but I think my blood pressure went up just by thinking about this recipe.
@cjr1382 Lol gotcha! Where are you from? I live in the Southern States in the US and yes we put any and everything in that hot oil 😂. As long as you dont over season it...but if you do you can expect that blood pressure to skyrocket.
@@CookingwithManualFocus I'm from central Brazil, our blood pressure is pretty high too but thats probably because we eat way too much red meat and use a ton of salt in everything
![เจ็บที่ยังฮัก - ม่อน วรวิทย์ [ Official Mv ] จอนนี่มิวสิค](http://i.ytimg.com/vi/KALIGSRSjFs/mqdefault.jpg)
Let's be safe and Get in the Game this Holiday Season!!
Man it’s my first year frying a turkey this thanksgiving I’m nervous but excited thank you for the video brother
You are welcome fam! These tips will have you in the game!! Every 1st go you got to knock off the nerves once that bird hits the oil those butterflies will go away.
Me too.
Ok, FAM 😂 looks delicious
😂😂😂 thank you!!
❤Cooking with Manual Focus!! Grandpa and Uncle Syl All the Way 👍🏽
Wow such a beautiful video. Amazing video
@@vongtaynhanaiketnoi4074Thank you!!!!
Wow perfect fried turkey , i like it
Thank you!!!
Yes Please!! 😋😋😋
Can’t wait until Thanksgiving ❤
My favorite time of the year!!
Great video. Using the oil as a displacement test is an excellent idea.
Thank you fam!!
When did you turn the heat back on?
Once I got the turkey safely in the pot I fired it back up.
@@CookingwithManualFocus Thanks
I'm going to smoke my first pork butt tomorrow it's a 10lb pork butt I'm going to be using my pit boss Austin xl i want to do it low and slow what temp and how long should i smoke it for and what temp should i pull it and wrap it?
250° would be a good temp but going low n slow expect anywhere 10+ hrs. Pork is pretty forgiving pull when its probe tender and let it rest for an hour. 203° would be okay. Here is a vid I did of pulled pork going 250° it was an 8lb.
th-cam.com/video/13hRQdXGmFg/w-d-xo.html
@@CookingwithManualFocus so put it on at 250 till it hits about 170 and probes tender and then pull it and wrap it and throw it back on till its hitting about 205 and then pull and let rest for 1 hour is that right
So at 170° it won’t probe tender. Usually around that time your bark is set and you will probably be around the “stall”. Around 203-205 that’s when you check for probe tenderness. Then when it’s tender pull it off and let it rest. Now with that said time are only an estimate depending on your conditions it can go longer or shorter than expected. So I always suggest temp and tenderness when Smokin.
@@CookingwithManualFocus oh ok got it i should be good to go now you've been a ton of help and your videos are about the best to watch keep it up
this is so american...
This is an american channel....lol
@CookingwithManualFocus I understand that, but few are the things you can see in passing and know for sure "thats american", like, deepfrying a whole turkey... Its not criticism btw I'm honestly amazed, I never thought of cooking a WHOLE bird in oil, its probably delicious too, but I think my blood pressure went up just by thinking about this recipe.
@cjr1382 Lol gotcha! Where are you from? I live in the Southern States in the US and yes we put any and everything in that hot oil 😂. As long as you dont over season it...but if you do you can expect that blood pressure to skyrocket.
@@CookingwithManualFocus I'm from central Brazil, our blood pressure is pretty high too but thats probably because we eat way too much red meat and use a ton of salt in everything
@cjr1382 Cool deal! Its awesome to see people from other countries find and enjoy my vids. I love red meat too I would be right at home in Brasil!