*Scam Alert!!* If you received a reply on your comment about a giveaway, that is a scam. We've reported the user, and deleted the comments, but we never use the comments section for giveaways. Stay safe y'all!
haha...i used my google phone number, and tried to claim my prize. Lo-and-behold, i needed to pay for shipping. Oh, and when i asked where "Brad" was from....I got no reply. I've watched enough of your videos to know where your from,and where you live now.
Damn! Looks just like brisket. Another Chuds experiment gone great! You sure come up with some good ones. Brad, Thanks for all the BBQ knowledge you share! TO FELLOW VIEWERS: Brad's 153K subscribers should be 1,530,000 subscribers and growing! How about we get behind him and boost those numbers! His expertise needs to be shared big time in the BBQ world!
Not to take away from Chud here because he is awesome and I have learned a lot from him and he would know how to turn deer meat into many tasty things but since you are asking check out the bearded butchers they show you how to make deer meat using at home style equipment into snack sticks, sausage, brats, summer sausage, jerky and even hot dogs. I watch both channels just letting you know. They show a lot of processing not so much cooking or smoking. Chud is the master at showing us how to smoke meats and make delicious grub. Chud you are the man thanks for all you do on here for us.
I don't want to pull it at all. I've watched you for a minute now and recommend to anyone who has questions. You're my fav, I'm going to do my first butt this way tomorrow. No matter how it turns out... It'll be fine as long as there's no snake in my boot! 🤣
I’m new to your channel, and I’ve learned a lot and enjoy the way you put a video together. I don’t usually comment, but this time I’m making an exception. The reason is because I recently bought a pork shoulder roast to make pulled pork, when my wife (a brisket lover) asked me to make slices for her. Instead of slicing the shoulder roast, I found a small pork loin roast and sliced it instead. Both were delicious, but this video has me wanting to try making slices from a shoulder roast. Thanks for encouraging me to think outside the box. I love my beef! But with beef costing $8.00/lb and pork or chicken costing a third of that, we’ve been eating pork and chicken this year. Thanks again for another well done video!
Been researching how to make BBQ ever since I visited Texas at the beginning of this year. Found your channel, now I'm binge-watching all your videos. Dude you're really fun to watch, keep it up.
One of my favorite cuts you don’t see too often but is amazing at Smitty’s and Kruez in Lockhart and that’s shoulder clod. Some of the best beef flavor ever
Hey man I can’t thank you enough. I closely followed your pulled pork on a Weber kettle video for a party Saturday and it came out amazing. Your video really gave me the confidence to give it a try on the Weber even though I don’t have an expensive smoker. It was my first time smoking anything and it was a hit. Thanks again!
I've been cutting pork butts into thick slices (1.5" or so) seasoning and smoking to make a whole butt into burnt ends lately. It works really well to get big quantities of burnt ends, perfect for family BBQs.
I did a pork butt recently, it was for pulled pork. It was a little over 9lbs, I cooked it at 180 most of the time. Total cook was 21 hours, it was a no wrap cook. It was done on my Z Grills 450 pellet grill.
wow, that looks so much like a brisket. great way to practice rendering fat and getting bark without breaking the bank to buy a brisket! i gotta try this
Great video! I just rewatched your venison sausage video. Trying to get some pro tips to use up the rest of the ground deer meat in the freezer from last season. With these trying times, and deer season on the horizon, I think your idea of a venison series would be awesome! From initial butcher to backyard BBQ
♥️ FIRST TIME COMMENT ♥️ I'm new to the channel but see a few of my favorite TH-cam cooking personalities (Guga and Mad Scientist BBQ) in some of your videos as well as you in theirs so I know I'm right where I outta be. I like the idea of using Iberico pork fat. Please provide a link to buy it. Thanks. Looking forward to watching more amazing videos! 👍🏾😊
Hey mate, cheers from Australia . I have tried this before and actually prefer this to pulled pork. I did it it differently to you, but will try your technique as it looks fantastic.
Another good video, keep em coming! You are also getting shoutouts from other BBQ youtubers....nice job! Glad to see the boot snake return in this video...lol.
I'll definitely have to give this a try! One question: With brisket, we all know it's critical to slice across the grain. How did you decide in which direction to slice your buttsket, or does it not matter with this cut?
Since a pork butt is a combination of a bunch of different muscles, there's no chance you're slicing against all the grain simultaneously. You just slice and go.
I want to thank you for putting out all of these great videos. I appreciate you paying it forward. I smoked a brisket this weekend. 14 hour cook, with an all night rest at 150. It was amazing! I mean amazing. I also rendered the fat I trimmed. Neighbor said, "that may have been the best brisket I have ever had in my life". Next, beef hotdogs. And yes, I will do the tickle when loading the casings. LOL. I used to struggle with brisket, not any more!! I used mayo as my binder and yes, hit the sides. NO rookie moves here! No snakes in my boots though.
I've been doing this for a while, except I take it to pull pork temp. Let it rest, then refrigerate until the next day. The money muscle is the best part of the whole shoulder.
I tried this the other day and was surprised how much it tasted like a brisket! I didn't let it rest long enough (about 2 hours), so next time I'll let it rest overnight like you describe in the video. Also, because it was a boneless butt it started to separate and curl where the bone gap was. Next time I'll tie it up with butcher twine so it cooks more evenly. Thanks for the idea, Brad!
You are really cranking out a lot of videos (all excellent)! I smoke a lot of boneless pork butts (because, Costco) and I just tie them like any other roast to create/maintain the shape. This assures they cook evenly as they often have weird flaps and shapes. Seasoning after tying also solves the rub-in-the-crevices problem.
I cooked a brisket this weekend that was only 3.68/lb :D. It was a choice grade but I used tips from you and Mad Scientist BBQ and it was the best brisket I've ever had. Makes me wonder how much better prime is...
It isn't imo. I worked in a beef plant for years, all the old timers said prime is a rip off. I still got it cheap during employee sales. I'd say if cooking a med rare steak it's maybe worth it for a special occasion. But the 1950s grain finished prime beef is just about extinct in the US
I can one up you there my local chain grocery store had a digital coupon for brisket at 2.47 /lb. Everyone in my family has 2-3briskets for me to cook lol including me. 17lb brisket for 38
As someone who has done 100s of pork butts, I never thought of this. I get pork steaks cut at my butcher but that has bone in it. This is a must try!! Nice work.
Cool idea, looks delicious. I tried to do pork butt burnt ends and it didn't turn out very good, but will try again sometime. Would love to see you give it a try.
I had to feed a crowd on the cheap for last year’s Christmas dinner, so I cooked 2 pork butts in a similar manner. Salt and Brown Sugar cured for 24 hours, then roasted low and slow to 185 before blasting it with high heat for some browning. Sliced up beautifully
Loving these videos man, thank you. Jeremy Yoder is also a big believer in long rest times for brisket, and I’m wondering if you are doing pork butt for pulled pork, what is the best rest time for that? Thanks
Greetings from the UK! Great video, thanks for the tips. I've managed to find proper American butcher paper here, makes a lot of difference compared to foil. What temperature did you take it out of the smoker? Cheers.
I have actually wanted to do something like this for a while. One of the things I was thinking about doing was butterflying the pork butt in order to make the slices smaller. Phenomenal video!
Nice take on pork butt. I’ve tried to do PB “burnt ends” with a boneless PB butterflied out but didn’t turn out too good maybe due to not wrapping it. Was pretty tough. Great to see the cowboy again too
If you like Lowrys you should try Johnny's.its my favorite seasoning salt. I've only really seen it in the PNW..so I have to order it on Amazon since I moved
I haven’t even made it to the cook yet, but the knife rollout and selection clip earned you a new subscriber. As a fellow bearded man who loves to smoke meats and eat smoked meats, I think I’m really going to enjoy your channel.
I did pork butt burnt ends a few weeks back that I chopped up and threw into pit beans. Needless to say, my wife and I ate about half a dozen of the burnt ends before they got chopped up, we couldn't stop. Smoked them at 300 so the fat really started to get crispy. Highly recommend!
I was hoping that the social media hype would not cover any pork BBQ so that the price of spare ribs and pork but would stay reasonable. Love your content
Looking amazing as always. I'm enjoying the new products you bring in, I have no idea half of these existed haha. Also, measuring by weight instead of volume is always the way to go imo.
I've been making "slicer" pork butt similar to this for years, but using my traditional pork rub, which includes smoked paprika, and brown sugar, so the bark is less dark, more mahogany. I usually cook at 250 the whole way, wrapping once internal temp reaches 160-165, and pulling it at 185-190 (depending on the size), with the target temp reaching 192-195 during a "cold" rest. I usually don't hold it overnight, but doing so makes it easy to time a meal for a picnic the day after the cook. The result is flavorful, extremely tender, but holds together for slicing. If you want it a bit firmer, just pull it off the heat a few degrees sooner. If you make a mistake and go a little over your internal target temp, you'll just have great pulled pork.
I'm liking this thinking outside of the box with this one. I'm always to nervous to pull it that soon. One thing I've had issues with in the past is when I've cooked a boneless pork butt they seem to always cook slower than with the bone in one's.
*Scam Alert!!*
If you received a reply on your comment about a giveaway, that is a scam. We've reported the user, and deleted the comments, but we never use the comments section for giveaways. Stay safe y'all!
I got one but figured out it was a scam with so many winners.
well that sucks...i responded😬
I knew it was fishy had a Florida number and wanted a CC.
I would have responded if they said I won a free brisket.
haha...i used my google phone number, and tried to claim my prize. Lo-and-behold, i needed to pay for shipping. Oh, and when i asked where "Brad" was from....I got no reply. I've watched enough of your videos to know where your from,and where you live now.
Just did two Butts like this.. I honestly think I’m doing pork butts like this from now on… amazing!!! Thanks Brad
Damn! Looks just like brisket. Another Chuds experiment gone great! You sure come up with some good ones. Brad, Thanks for all the BBQ knowledge you share!
TO FELLOW VIEWERS: Brad's 153K subscribers should be 1,530,000 subscribers and growing! How about we get behind him and boost those numbers! His expertise needs to be shared big time in the BBQ world!
+1
@@w3t_wlpes Tru indeed
I saw him on gugas channel. This dude is a meat guru . Definitely has vast knowledge
@@shhhhh.242 Yep, and Brad deserves the number of subscribers that Guga has earned.
I just discovered your channel a couple days ago and I have been binging on them ever since. I love your presentation and editing style!
My favorite barbecue channel🙌
Ive requested this on multiple channels over the past year or so. thanks for doing this video.
This is genius! More experimental cooks please Brad. Love it
Not to take away from Chud here because he is awesome and I have learned a lot from him and he would know how to turn deer meat into many tasty things but since you are asking check out the bearded butchers they show you how to make deer meat using at home style equipment into snack sticks, sausage, brats, summer sausage, jerky and even hot dogs. I watch both channels just letting you know. They show a lot of processing not so much cooking or smoking. Chud is the master at showing us how to smoke meats and make delicious grub. Chud you are the man thanks for all you do on here for us.
Sorry Elliot I posted this to the wrong guy.
I agree! I want more of these experiments!
I don't want to pull it at all. I've watched you for a minute now and recommend to anyone who has questions. You're my fav, I'm going to do my first butt this way tomorrow. No matter how it turns out... It'll be fine as long as there's no snake in my boot! 🤣
love the addition of the spoon in the knife roll!
I’m new to your channel, and I’ve learned a lot and enjoy the way you put a video together. I don’t usually comment, but this time I’m making an exception. The reason is because I recently bought a pork shoulder roast to make pulled pork, when my wife (a brisket lover) asked me to make slices for her. Instead of slicing the shoulder roast, I found a small pork loin roast and sliced it instead. Both were delicious, but this video has me wanting to try making slices from a shoulder roast. Thanks for encouraging me to think outside the box. I love my beef! But with beef costing $8.00/lb and pork or chicken costing a third of that, we’ve been eating pork and chicken this year. Thanks again for another well done video!
Been researching how to make BBQ ever since I visited Texas at the beginning of this year. Found your channel, now I'm binge-watching all your videos. Dude you're really fun to watch, keep it up.
I gotta give this a try, with the sous vide rest. ❤
One of my favorite cuts you don’t see too often but is amazing at Smitty’s and Kruez in Lockhart and that’s shoulder clod. Some of the best beef flavor ever
Made my first brisket yesterday following your videos and it turned out fantastic, keep up the awesome work.
Hey man I can’t thank you enough. I closely followed your pulled pork on a Weber kettle video for a party Saturday and it came out amazing. Your video really gave me the confidence to give it a try on the Weber even though I don’t have an expensive smoker. It was my first time smoking anything and it was a hit. Thanks again!
I've been cutting pork butts into thick slices (1.5" or so) seasoning and smoking to make a whole butt into burnt ends lately. It works really well to get big quantities of burnt ends, perfect for family BBQs.
First time watcher.....
Thanks for the idea. My friends and family always ask me for ribs. Definitely gonna try this.
I’m sold!!!! That looks so tasty can’t wait to give this a try on my smoker!
Thanks for the content and keep up the good work 👏🏻👍🏻
Boot snake!!! It’s finally back! I’m going to do this this weekend. Thanks great video
Another banger, that looked awesome!
I did a pork butt recently, it was for pulled pork. It was a little over 9lbs, I cooked it at 180 most of the time. Total cook was 21 hours, it was a no wrap cook. It was done on my Z Grills 450 pellet grill.
Awesome. Thanks! I followed the steps today and wrapped in butcher paper at 175. It’s now the oven at 155 for 12 hours.
I love your channel so much. I no joke enjoyed the Reynolds infomercial 😂
wow, that looks so much like a brisket. great way to practice rendering fat and getting bark without breaking the bank to buy a brisket! i gotta try this
I do these for holidays a lot. I usually make cuts in it and stuff it with garlic.
Classics reinvented. Love it 🤌💌
Thanks!
No problem! ❤️❤️
Great video! I just rewatched your venison sausage video. Trying to get some pro tips to use up the rest of the ground deer meat in the freezer from last season. With these trying times, and deer season on the horizon, I think your idea of a venison series would be awesome! From initial butcher to backyard BBQ
Check out what I posted on Elliot’s comment. It was meant for you I accidentally posted on his somehow
♥️ FIRST TIME COMMENT ♥️
I'm new to the channel but see a few of my favorite TH-cam cooking personalities (Guga and Mad Scientist BBQ) in some of your videos as well as you in theirs so I know I'm right where I outta be. I like the idea of using Iberico pork fat. Please provide a link to buy it. Thanks. Looking forward to watching more amazing videos! 👍🏾😊
MAD PROPS for figuring out that seasoning ratio!!! About to make some Right Meow
Best BBQ Channel on TH-cam! Keep the videos coming please :) Thanks!!!!!
Awesome. Did a couple foil boat butts for the 4th. Now I really want money muscle burnt ends.
Hey mate, cheers from Australia . I have tried this before and actually prefer this to pulled pork. I did it it differently to you, but will try your technique as it looks fantastic.
You're right, I've never thought of doing a butt in slices. Look fantastic.
Came from Guga, love the energy! You just got yourself a new subscribers and viewer :)
Looks like a Great alternative
Another good video, keep em coming! You are also getting shoutouts from other BBQ youtubers....nice job! Glad to see the boot snake return in this video...lol.
Another great video. Ask your sponsor to see about a uk supplier.. lots of us over here and struggle to find decent paper
🙌 interesting. Pull @180 and rest seemed to be the trick. As long as it’s not dry. pork tallow hmmm. Thanks
Very cool man🤙🏾💯. It turned out great
Absulutely Brilliant! Will be doing this soon.
I’m going to cook this for sure. 👌😉👍
definitely going to try this.. that looks Awesome.
Lookin Good!!!! Great Idea will be trying this probably next weekend.
Saw you on Guga's channel and really like your energy, so I had to come here and subscribe. Excellent content, thanks and hi from Australia!
Awesome! Thank you!
I'll definitely have to give this a try! One question: With brisket, we all know it's critical to slice across the grain. How did you decide in which direction to slice your buttsket, or does it not matter with this cut?
Since it’s boneless and with how tender it was I think he just cut it honestly seems like it’s tender enough not to matter
Since a pork butt is a combination of a bunch of different muscles, there's no chance you're slicing against all the grain simultaneously. You just slice and go.
definitely going to try this method.
I will be trying this idea this weekend.
Something new to try. Thanks Brad!
I just can’t get enough of this channel seriously. Love the videos brotha.
I want to thank you for putting out all of these great videos. I appreciate you paying it forward. I smoked a brisket this weekend. 14 hour cook, with an all night rest at 150. It was amazing! I mean amazing. I also rendered the fat I trimmed. Neighbor said, "that may have been the best brisket I have ever had in my life". Next, beef hotdogs. And yes, I will do the tickle when loading the casings. LOL. I used to struggle with brisket, not any more!! I used mayo as my binder and yes, hit the sides. NO rookie moves here! No snakes in my boots though.
I've been doing this for a while, except I take it to pull pork temp. Let it rest, then refrigerate until the next day. The money muscle is the best part of the whole shoulder.
Love it. I do 3" pork steaks on the offsett and they come out similar and maybe my favorite for pork
Well Chud’s is now my new favorite bbq channel!
Good video as always, how about some sideson the smoker? Like baked beans or Mac and cheese
Saw this and had to try it! So good!
I tried this the other day and was surprised how much it tasted like a brisket! I didn't let it rest long enough (about 2 hours), so next time I'll let it rest overnight like you describe in the video. Also, because it was a boneless butt it started to separate and curl where the bone gap was. Next time I'll tie it up with butcher twine so it cooks more evenly. Thanks for the idea, Brad!
You are really cranking out a lot of videos (all excellent)! I smoke a lot of boneless pork butts (because, Costco) and I just tie them like any other roast to create/maintain the shape. This assures they cook evenly as they often have weird flaps and shapes. Seasoning after tying also solves the rub-in-the-crevices problem.
Another cool detailed video ✌🏼
Just put mine in for the night. Thanks for the idea!
I cooked a brisket this weekend that was only 3.68/lb :D. It was a choice grade but I used tips from you and Mad Scientist BBQ and it was the best brisket I've ever had. Makes me wonder how much better prime is...
It isn't imo. I worked in a beef plant for years, all the old timers said prime is a rip off. I still got it cheap during employee sales. I'd say if cooking a med rare steak it's maybe worth it for a special occasion. But the 1950s grain finished prime beef is just about extinct in the US
I can one up you there my local chain grocery store had a digital coupon for brisket at 2.47 /lb. Everyone in my family has 2-3briskets for me to cook lol including me. 17lb brisket for 38
As someone who has done 100s of pork butts, I never thought of this. I get pork steaks cut at my butcher but that has bone in it. This is a must try!! Nice work.
Cool idea, looks delicious. I tried to do pork butt burnt ends and it didn't turn out very good, but will try again sometime. Would love to see you give it a try.
I had to feed a crowd on the cheap for last year’s Christmas dinner, so I cooked 2 pork butts in a similar manner. Salt and Brown Sugar cured for 24 hours, then roasted low and slow to 185 before blasting it with high heat for some browning. Sliced up beautifully
I tried this Sunday! And it was phenomenal! Thanks for sharing!
Thank you very much for the great content the diversity and experiment videos are very welcomed keep up the good work
Loving these videos man, thank you. Jeremy Yoder is also a big believer in long rest times for brisket, and I’m wondering if you are doing pork butt for pulled pork, what is the best rest time for that? Thanks
I was seriously sitting in my backyard yesterday contemplating this same thing! Nice! Gonna try it now!
I'm definitely trying that 1!!!
Some awsome bbq man glad theres another Robinson out there doing some professional style Q
I do something similar with pork saddle, I prefer it sliced than pulled too
I go to pork shoulders often, so much you can do. My Aussie taste tester passed away, but my rescue Maine Coon cat is on the job and he loves pork!
What an awesome idea, now I want to try it. Great vid, thanks for sharing.
Greetings from the UK!
Great video, thanks for the tips.
I've managed to find proper American butcher paper here, makes a lot of difference compared to foil.
What temperature did you take it out of the smoker?
Cheers.
I have actually wanted to do something like this for a while. One of the things I was thinking about doing was butterflying the pork butt in order to make the slices smaller. Phenomenal video!
Original! Love it!
I just did Pork Butt Burnt Ends! Can you do those next??? They were awesome!
Nice take on pork butt. I’ve tried to do PB “burnt ends” with a boneless PB butterflied out but didn’t turn out too good maybe due to not wrapping it. Was pretty tough. Great to see the cowboy again too
Another great video Brad. Loved it. When we going to see a taco table video? Can't wait...
Wow.. I did a Bone-In and it was amazing. I used Kosmo-Q Cow Cover and Lowry's Season Salt after 6 hour a foil boat after 12 hours it was at temp.
Loving these experiments
That dog won the lottery ;D
Bradley...You are the man. Nuff said.
If you like Lowrys you should try Johnny's.its my favorite seasoning salt. I've only really seen it in the PNW..so I have to order it on Amazon since I moved
I haven’t even made it to the cook yet, but the knife rollout and selection clip earned you a new subscriber. As a fellow bearded man who loves to smoke meats and eat smoked meats, I think I’m really going to enjoy your channel.
That is definitely an interesting cook! I have actually thought about this but never actually tried it! Looks like a great success!
I did pork butt burnt ends a few weeks back that I chopped up and threw into pit beans. Needless to say, my wife and I ate about half a dozen of the burnt ends before they got chopped up, we couldn't stop. Smoked them at 300 so the fat really started to get crispy. Highly recommend!
Brad. I totally thought this was a small brisket at first. Haha. That looked awesome man.
I was hoping that the social media hype would not cover any pork BBQ so that the price of spare ribs and pork but would stay reasonable.
Love your content
I will try it
Looks pretty good!
You know, you make me think of,
The Man From Toronto the way you open up that knife sleeve 😂😂
best bbq channel love it
Looking amazing as always. I'm enjoying the new products you bring in, I have no idea half of these existed haha. Also, measuring by weight instead of volume is always the way to go imo.
Saw this on Saturday, tried it on Sunday. Concensus was thumbs up and they want more. Didn't have the butcher paper, so used a paper bag.
I've been making "slicer" pork butt similar to this for years, but using my traditional pork rub, which includes smoked paprika, and brown sugar, so the bark is less dark, more mahogany. I usually cook at 250 the whole way, wrapping once internal temp reaches 160-165, and pulling it at 185-190 (depending on the size), with the target temp reaching 192-195 during a "cold" rest. I usually don't hold it overnight, but doing so makes it easy to time a meal for a picnic the day after the cook. The result is flavorful, extremely tender, but holds together for slicing. If you want it a bit firmer, just pull it off the heat a few degrees sooner. If you make a mistake and go a little over your internal target temp, you'll just have great pulled pork.
Get your own channel.
Thinking out side the box love it !!!
Looks amazing! It probably took longer because it didn't have the bone to conduct heat.
I'm liking this thinking outside of the box with this one. I'm always to nervous to pull it that soon.
One thing I've had issues with in the past is when I've cooked a boneless pork butt they seem to always cook slower than with the bone in one's.
You dude are killing it!!!
Great video! Aye by any chance did someone figure out those measurements in tablespoons?