Amazing cook. I am making some pulled pork tomorrow and your video came out in a perfect time. It looks so delicious and tasty. Have an awesome weekend.
Thanks so much for the kind words! Glad you like the rub! Ace hardwares should be able to order it, and it’s also available at Scheels if you have either of those local!
Well, that's a 1st for me seeing on YT: using the pan method, instead of foil wrapping. I do the pan method too, but in the oven, because I use a stick burner, and once its wrapped or in sealed pan, theres no point in burning more firewood, alsoe easier temp control for the finish-out. Good job!
@@AshKickinBBQquestion about the in the fridge overnight. I’ve seen in competition that letting your pork set in fridge overnight or long periods makes it salty? I’ve seen it show up in competitions too when the guy who sat it long periods came out salty compared to guys who didn’t and wasn’t salty
@@timmcdermott9110 yeah, that’s not true lol. I cook competitions regularly, and I seasoned my pork sometimes 12+ hours before it goes on the smoker. The amount of seasoning used matters, letting it sit on there longer doesn’t. It’s the same as dry brining a steak.
After u seasoned it, did u cover it with aluminum foil and then refrigerate overnite. Or did u leave it un covered while in fridge over nite? Thanks Awesome Videos.. keep up the awesome videos.
@@AshKickinBBQ thank you. I figured you would’ve shown that, but the pork at one point looked like it was dripping pretty good. Appreciate it, I have one on the Traeger as we speak
I was going to originally wrap it covered in foil, so I had moved it for that purpose, but then decided to let it be free outside the foil during the wrap. Good catch though!
Always comes out perfect using your method! I didn’t realize today I bought a boneless pork butt. Will the same cooking method apply? I don’t want to overcook it. Thanks!!
Bro.. You fast forwarded through my favorite part of the video! Your unedited reaction to the taste test!! C'mon man! We MUST get that back in the next video! Or I'm gonna unsubscribe 😛
Amazon will not allow a return on the ash kickin chipotle honey rub. I want to return it because I didn't know that it could possibly have contacted tree nuts. Sorry about this but I'm highly allergic to almonds.
@@HaroldFritsche cool opinion Harry. The fact is, they sponsored the video so I will provide information for people to make an informed decision. If you don’t like it, you’re welcome to pay me monthly? Or better yet, just don’t watch my channel if it bothers you.
Amazing cook. I am making some pulled pork tomorrow and your video came out in a perfect time. It looks so delicious and tasty. Have an awesome weekend.
Thank you! I hope you have a wonderful weekend, and a successful cook!
I followed many of your techniques and learned a lot. My friends and family think I'm a smoke god, but you sir deserve all the credit. Thanx
Rock on! That's awesome!
Not sure why. Dude doesn't know his ass from page 8.🙄
I followed your pork belly burnt ends video, it was killer can’t wait to try this one 👊🏻
I'm so glad to hear it!
🤘🏻😎🤘🏻
Awesome stuff, dude
Rock on!
Now I’m hungry!
Wait till the next pork butt video :)
Love your seasoning! Use it ALOT! wish i could find locally but oh well! Still able to get online! Time to order more! Getting low! Great video!
Thanks so much for the kind words! Glad you like the rub! Ace hardwares should be able to order it, and it’s also available at Scheels if you have either of those local!
Momma mia!!! Magnifique!!!
Thank you!
Looks killer-tasty! 👍🏼🇨🇦
Thank you so much!
Nailed it!! Nicely done!
Well, that's a 1st for me seeing on YT: using the pan method, instead of foil wrapping. I do the pan method too, but in the oven, because I use a stick burner, and once its wrapped or in sealed pan, theres no point in burning more firewood, alsoe easier temp control for the finish-out. Good job!
Yeah, the pan method definitely works well in the oven!
Great cook! Just curious, why did you put the butt back in the fridge before smoking? To let the seasoning soak in? Love the content as always.
Yes sir, seasoning gets a chance to soak in and dry brine a bit, and one less thing I have to do in the early morning before putting it on the smoker!
@@AshKickinBBQquestion about the in the fridge overnight. I’ve seen in competition that letting your pork set in fridge overnight or long periods makes it salty? I’ve seen it show up in competitions too when the guy who sat it long periods came out salty compared to guys who didn’t and wasn’t salty
@@timmcdermott9110 yeah, that’s not true lol. I cook competitions regularly, and I seasoned my pork sometimes 12+ hours before it goes on the smoker. The amount of seasoning used matters, letting it sit on there longer doesn’t. It’s the same as dry brining a steak.
@@timmcdermott9110 that being said, I wouldn’t do it with ribs. They can get hammy
Just a note when I clicked on the link for the therma pen , it does not look like the one you used what is the one you used ?
That was a FireBoard
@@AshKickinBBQ Perfect thank you
What flavor pellets did you use?
@@jesbcause3 use what you like 👍🏼
Thx for the vid. I actually have a fat separator and have never used it. Going to try it out today with the juice left over. Simple cook good vid
After u seasoned it, did u cover it with aluminum foil and then refrigerate overnite. Or did u leave it un covered while in fridge over nite? Thanks Awesome Videos.. keep up the awesome videos.
@@mustangzr uncovered 👍🏼
@AshKickinBBQ thanks for the quick response.. Your seasoning is the BOMB !! I'm doing a pork butt following this recipe today. 💪
Did you spray/spritz at anytime? If so, with what/how often
@@B16R3D23 nope
@@AshKickinBBQ thank you. I figured you would’ve shown that, but the pork at one point looked like it was dripping pretty good. Appreciate it, I have one on the Traeger as we speak
What was the reason for moving the temperature probe from the top to the side?
I was going to originally wrap it covered in foil, so I had moved it for that purpose, but then decided to let it be free outside the foil during the wrap. Good catch though!
I bought that fat separator cant wait to try it! also looked good for my red wine Dutch oven cooks!
An awesome cook. Cheers! 👍🏻👍🏻✌️
You know that's good!
Always comes out perfect using your method! I didn’t realize today I bought a boneless pork butt. Will the same cooking method apply? I don’t want to overcook it. Thanks!!
Was a bonless 9lb butt
@@SalBaratto run it, she’ll cook the same just fine
Doing this today!
Was this prepped the night before? Can I do that?
Sure can
I find between two and three hours of rest gives me my best results
Why not season in pan your storing overnight…might save a mess
@@mikeleslie7637 go for it, not really a concern to me
I’ve done 2 pork butts and they did not have hardly any juice in the pan. The pork turned out awesome. Could it be I smoked a boneless butt?
Some pork butts are just leaner than others, the bone doesn't matter
Bro.. You fast forwarded through my favorite part of the video! Your unedited reaction to the taste test!! C'mon man!
We MUST get that back in the next video! Or I'm gonna unsubscribe 😛
lol I fast forward through every taste test!
You still using the Gateway bud?
Every contest I cook. I have 5-6 of them
Where's the Lone Star ?????
In my garage.
@@AshKickinBBQ I was just curious, I own one too, best damn pellet smoker that I've cooked on.
Amazon will not allow a return on the ash kickin chipotle honey rub. I want to return it because I didn't know that it could possibly have contacted tree nuts. Sorry about this but I'm highly allergic to almonds.
@@outdoorswithzayn9973 my rub isn’t available on Amazon…
@@outdoorswithzayn9973 please email me a photo or link to it on Amazon so I can verify if it’s the correct product
Where's the smoke?
@@milespico7179 everywhere in the cooker, just because you can’t see it doesn’t mean it isn’t there. It’s called clean smoke. Do some research.
Way too much time spent on commercials.
@@HaroldFritsche cool opinion Harry. The fact is, they sponsored the video so I will provide information for people to make an informed decision. If you don’t like it, you’re welcome to pay me monthly? Or better yet, just don’t watch my channel if it bothers you.