BBQ Pork Butt Smoked Pulled Texas Style Backyard in UDS Smoker how to by Harry Soo dinner
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- เผยแพร่เมื่อ 9 ก.ย. 2024
- I show you 3 easy ways to smoke pork butt wrapped in butcher paper that’s great for backyard, catering, or parties using a Big Poppa drum UDS smoker.
I’ve been fortunate to finish as high as third place overall in the KCBS Team of the Year (TOY) in the pork category in 2011 out of over 5,000 professional teams competing. The pork category involves cooking a Boston Butt cut off the hog which comes from the shoulder muscle. Most successful teams inject the butt with a variety of homemade injections as well as commercially available injections. I this video, I show simplified methods used when I cook for my poker buddies. One is injected and rubbed, a second has a simple salt, pepper, garlic rub, and the third has no rub nor injection. W T F you may ask cooking a butt with no seasonings or marinade whatsoever? Look and try it my way and you’ll be rewarded with a smoked pork butt that’s full of flavor and perfect smoke. All you need is a bit of your fav BBQ rub at the end and some vinegary BBQ sauce.
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Hi! I'm Harry Soo, a Grand Champion pitmaster from in Diamond Bar, near Los Angeles. Welcome to my vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
On weekdays, I'm an IT nerd living a Dilbertesque existence in a fabric covered cubicle in downtown LA. I'm the head tour guide for a team of IT project managers who build datacenters, networks, servers, and infrastructure that helps bring tap water to 300 cities and 20 million residents in SoCal.
On weekends, I come alive as a pitmaster, competitor, and BBQ instructor. You've seen me on BBQ Pitmasters, Food Network, Chopped Grill Masters, Smoked, Cutthroat Kitchen, and local TV in California. My shtick is I've used a humble 18-inch Weber Smokey Mountain smoker to win 100+ first places and 1st place USA in the Kansas City BBQ Society (KCBS) awards including best chicken, brisket, and sirloin; and I've won over 30 Grand Championships. I've personally taught 250+ classes and trained 4,000+ pitmasters in small hands-on dozen student classes in the US, Sydney, Perth, London, Kuala Lumpur, Ireland, Germany, Mexico, Canada, and Hawaii.
I get many questions weekly about how to grill and barbecue. Since I started cooking professionally in 2008, I've answered thousands via email, so I decided to post my answers via video to reach a wider audience. I'll do my best to post a video on my channel periodically. I upload vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
#harrysoo #slapyodaddybbq texas mukbang
I do understand about being a one man team ! I wrenched my back trying to lift my smokers in my truck ! I lost entry money and the competition ! I appreciate all your wonderful tips !
Sorry to hear that Paul. Hope your back gets back into shape. I have to see my chiro every 3 weeks to keep going so I feel your pain, brother!
Sorry to hear that! Hope you feel better!
@@SlapYoDaddyBBQ I do appreciate your concern sir ! Thank You !
I appreciate your honesty Harry. Very refreshing. Thank you. I enjoyed it and learned a great deal.
You master barbecue from my channel so you can spread BBQ love. Barbecue may not be the road to World Peace, but it’s a good start - Anthony Bourdain (June 25, 1956 - eternity)
Harry Soo, the peoples BBQer, thank you! Do you have a video that talks more about the no rub style that restaurants or caterers use? The whole topic kind of blew my mind. The idea of using nothing and seasoning after has me twisted. Thanks Harry for the gifts you give in every video. You are the Mother Teresa if the BBQ world my friend.
I'm just a cook and couldn't hold a candle to Mother Teresa! You can cook any pork to see if you prefer without seasoning. The butt is a good candidate to taste the sweetness of the pork. I have a Managalista pork butt I'm cooking without seasoning soon,
That was a great comparison cook Harry. I appreciate you sharing it with us!!!! I think I'm gonna do some pork ribs naked!!!! Thanks brother!!!!
Wow! That's crazy and a must try on the pork butt with zero rubs or injection wins!
It's counter intuitive but my no-seasoning and no-injection method rocks. Just smoke, fire, and meat is all it takes to make some porky goodness. Most folks I tell think I'm joking until they try it themselves. Just add a little salt, white pepper, and some vinegary BBQ sauce on a cornbread slider to wow your family and friends with your no-rub and no-injection pure flavor pork butt
Very informative video. Big surprise with butt with no rub or injection. Thanks for sharing. Tony
Hey Tony, give it a go and let me know how yours came out in this Description as people think I'm pranking them about my no-rub no-injection method of cooking butts.
Thank you Harry, the simplicity of your explanations has helped take my smoking game to another level! You rock!
You are very welcome Sam! Keep spreading BBQ love!
@@SlapYoDaddyBBQ Hey Harry, how do you recommend resting the pork butt after you pull it off the smoker? I'm seeing a lot of conflicting advice around the internet. Do you unwrap it and let the steam vent, or keep it in the wrap?
@@samson1783 Once bamboo skewer tender in several probe locations, remove from BTU source, cut open foil, cool until internal 170F, cover and keep warm in igloo wrapped in towels, Cambro, or warming oven if at home
I found this site a couple of days ago and have been glued to the screen since then.
I want to add my thanks along with everyone else for the down-to-earth videos you produce. I'm just a backyard jack, but I am always looking for ways to improve my cooking. I appreciate, too, the value you place on the total experience with friends - it's about sharing and building relationships.
Thanks for joining my channel Backyard Jack. Many black belt tips and tricks when you watch carefully. Be sure to take a break from TH-cam and cook. I remind my students that for every one hour online, you have to cook 3 hours offline and spread bbq love! Merry Christmas to you and your loved ones. Plenty more crazy ass holiday recipes coming including Peking Duck and Filet Mignon
Kudos for giving an honest appraisal and for the guts to go away from seasonings that have won you prizes etc.
I too rely on strong seasonings way too often, but I did try oven roasting a chicken with nothing but salt and a little black pepper and it was eye-opening. Also, high quality, well-fed, well-cared for, humanely butchered meat is key. Thankfully, we have that in sufficient supply where I live. Same goes for dairy, vegetables, all food stuffs.
This is from the Ukrainian BBQ Ribs Champion. Thanks and have plenty great cooking in the future!
Hey Viktor, I am honored to hear from the Ukranian BBQ Ribs Champion. Welcome to my tiny TH-cam channel. Can I come visit you Viktor as I have never tasted Ukranian barbecue so I'm eager to try! :-)
@@SlapYoDaddyBBQ why not, in spring we should have another competition - this is a relatively new thing here. We might come visit you too, we're discussing a bbq-documentary right now. Might happen pretty soon and we'll definitely be in touch.
@@mentalitydesignvideo sure, you can contact me at harry@slapyodaddybbq.com
@@SlapYoDaddyBBQ will do! Thanks for your engagement and enthusiasm!!
Thanks, Harry. Nice video. Last week, I smoked two pork butts using the hot and fast method. Smoked them, wrap them, and then finished them off in the oven. Result - mouthwatering delicious.
Keep spreading BBQ love Tim!
I always use a barrel smoker with a water pan in between the fire and meat at 225F for 12-14 hrs. No wrap either. Perfect every time. No rub, no injection.
Sometimes less is more................and none is Best! Who knew?!?! Great Vid!
Who woddha have known that butt tastes so natural and porky? I know many will not believe and think I'm pulling their leg until the cook one this way. Thanks for watching. My comp butt video will post soon
Thanks!!!! Have never injected. Gonna give it a shot!
The challenges of self filming... I struggled with that so I gave up. Good job Harry. I just found your channel and I'm a fan sir.
Thanks for your support Pat. Please tell others and feel free to binge watch when you have time.
veRRy gOOd haRRy sOO !! this weekend i try my favourite pulled pork and the PULLED PORK WITHOUT SEASONING in my heavy offset with beech wood 👍👍👍 ! best regards from austria !!!
Love back at you Roberto in Austria 🇦🇹 ❤
My Pork go to Seasoning is your second one Salt black / White pepper Garlic powder and I just add Celery seed to it Fantastic job Harry as always
SPG is also marvelous!
THAT is an eye opener. I really appreciate the comparison cooks that you do. Scott
You're very welcome. Feel free to binge watch my 100 videos when you have time
Great video Harry. For years we used salt and pepper and garlic powder and I've done several without any seasoning at all. The vinegar sauce makes all the difference. Nice porky flavor. Now I like pretty much everything. :) Thanks for the great video.
Yes, I love a tangy Carolina-style thin vinegar sauce on my pork as the acid cuts the unctuousness of the pork fat to deliver a sublime flavor of smoked porcine perfection. Folks who taste my no-rub no-injection pork are often surprised when they find out how I cooked the pork. I've never built up the courage to try it a KCBS contest and I don't know what the judges would think. I should try to cook a backyard contest since the entry costs are much less expensive and stakes are lower. However, I'll have to wear a disguise as the backyard teams would likely be upset at my carpetbagging and would cry FOUL! :-)
You described it perfectly Harry. If you're ever in Western NC, look me up. We'll do some smoking or I'll show up and cheer you on if you're competing.
Do you have a favorite recipe for the vinegar base BBQ sauce?
This was a fun comparison video Harry! Good job
Thanks Kenneth!
Doing it now! Put them in at 7, for late lunch.
Impressive!
Thanks Johan!
Harry: Thank you for showing us this comparison cook of three different pork butts. I use a Stainless Big Poppa Drum Smoker and will definitely cook without any rubs next time.
Please give it a go and post your results here as there are some who think I'm joking or pulling a prank on them about my no-seasoning no-injection method.
Thanks alot for the black belt tricks did a brisket about a month ago using your tips and it turned out great .Bought a pork butt this weekend and cant wait to get it on the grill. And see how it turns out thinking of doing the plain Jane style. Thanks for your time in passing along your knowledge.
Happy Memorial Day weekend Richard!
I grew up in S.C. eating roast pork all my life. However, I haven't eaten smoked pork without rub or sauce. Pretty much the same without the smoke I would guess. Thanks for sharing this comparison. Really enjoyed it.
Funny at the way different regions do pork e.g. pulled pork. Everywhere smokes butts with rub, then pulls it. In S.C. we apply salt only up front, then same as a whole hog cook with meat down fat cap up cook slowly shoveling in red hot oak,pecan,hickory coals under meat about 22-23 inches below. When meat is done, it is turned over and then seasoned. Pour on vinegar, then white with salt, black with blk pepper, red with red pepper, then pour in favorite vinegar base bbq sauce. Look up Rodney Scott at Scott's BBQ in Stuckey,SC. This make s for some great flavored pulled pork. Thanks Harry- PHIL N FLORENCE
Hey Phil and Florence, thanks for stopping by and sharing your S.C. method. I will take notes and try it. I have on my bucket list to cook pork using home-made charcoal in one pile and cooking hog in another pile. It's hard to do that in California as we have strict laws on open fires and pits. Maybe I can head to S.C. to do so. I've eaten at several S.C and N.C restaurants and love the way hog is cooked and served.
Hey neighbor! I'm a bit north of you in Spartanburg,SC
Cruise For Life
Yeah go SC. Good yo meet you.
love your videos and explanations, never realized there was an artery there. Thank U
It's no biggie if you leave it in but I take it out. Thanks for watching
Thank you Harry. I'm learning so much from watching your videos. You are a BBQ genius. Hopefully in within the next week I'll have my first cook on the new smoker. One day away from it coming. Again thank you bro, I cannot wait to start my journey
Happy to be a tiny part of your BBQ journey as you go out to spread BBQ love in the world whether as a backyard hero or a competitor at a contest. Live, love, and barbecue.
Harry Soo Hey Harry,
Just an update. I did my seasoning burn and getting ready for my first cook. Going to start small and work my way up. I was thinking chicken or maybe be a little more adventurous and doing ribs. I've done them many times on my Weber gasser with smoke boxes and bombs, so should be ok. Just worried about maintaining consistent temp. Wish me luck my fellow BBQ brother.
Hi Harry, appreciate all your work! Amazing story, great BBQ!!
Glad to have found this channel! You know what your doing for sure.
Thanks for stopping by Hanoch. Happy that you found my channel so please tell all your friends. Plenty more videos coming. As I up my game, you'll up your game too
Great vid! Love that you explained the whole process.
After you digest both my comp and backyard butt videos, you too can rise to the Highness of Pork.
God Bless the Highness of Pork and all her minions of deliciousness!!!
they all look so good!!
Pork rules! Thanks for stopping by James. My comp butt video will post in a day or so. Plenty more BBQ love to share with you
More great info Harry! Thank you for shareing your BBQ knowledge and passion!!
You're most welcome. Keep spreading BBQ love.
Harry, that grill was filthy.....I love it
Oh Oh . . . now you've made me self conscious and have to clean my gear so they are as shiny as Baby Back Maniac's pits when I cooked in his backyard.
Harry Soo ha ha good luck getting them as clean as Jason/Justin from baby back maniac!! I am pretty sure he gets them fully detailed after each cook 😂😂😂
Wow. Just saw the end. Need to try all three. I've only done the salt and pepper with injection.
Let me know how they come out!
I always learn a lot watching your videos. I love these backyard comparisons. Thanks so much for being a great teacher. I gotta try that no rub pork sometime.
Happy to be part of your barbecue journey to spread some love in the world
I have used 6 oz sugar 6 oz salt 1 gallon of water and wet brined for 24 hrs
Grill temp 250 degrees
Smoke to 160 degrees wrapped to 190 degrees
Best pulled pork ever.
You just need to provide 3 or 4 different sauces to make everyone happy
Sounds like a great recipe!
Very nice video... I am getting back to BBQ from a move to Texas. It is very different than Georgia :)... thanks for the good ideas
Welcome back Derick!
Love that UDS ! I'm in the process of building mine
Hey Jorge, thanks for dropping by and good luck with your UDS build. Did you build it yourself or from a kit?
Harry Soo no kit just building it myself from advice I picked up from TH-cam videos and my own personal touch and creativity
I rub down my pork butt with Avocado oil and only thing I put on it is Hungarian Paprika for some beautiful color, that's it. My preferred fuel is strictly a lump charcoal blend of post oak, sugar maple and cherry. I love that you took the time to do this video, good stuff :)
Sound like a winning technique. Need to try that sometime. Thanks for stopping by. Do you make your own lump?
Harry Soo Best lump charcoal to be found comes from Real Montana Charcoal and Smoking Woods. They have a web page and FB page. Contact Randy by email and he will get back with you. He does a wonderful job of making wood-specific charcoal that eliminates the need for smoking chips or chunks :)
Thanks for another great vid Harry! I've watched 3-4 now and love how you explain every step,definitely got a new sub from me. I just did my first ever pork butt last night using salt,pepper and garlic. My pit boss pellet smoker/grill doesn't have a preset for 275 so I went with 250. I left it on for about 6 hours,spritzing with water every hour (I'm cheap too) and pulled it off when the bark looked dark enough for me. I wrapped it in foil with a probe,put it on a rack in a shallow pan and shoved it back in but the internal temp stalled at 188 and wouldn't budge. After about 3 more hours and an almost mutiny from my family I opened the foil and turned my temp up to 300 but after another hourish it was still stalled at 188 so I took it off and shoved it in a cold oven for about 30 min to rest. It turned out amazing but how come it stalled out? There wasn't any juice either,where did I go wrong at?
If you watch my videos, I stress and make it abundantly clear that I don't use internal temp nor time in any of my cooks. Cook until crust sets, wrap, and cook in foil or butcher paper until probe tender from a bamboo skewer. If you try these three simple steps, you'll master barbecue. Give it another try and follow what I taught you! :-)
@@SlapYoDaddyBBQ Thanks for the reply Harry,I'll definitely be giving it another shot.
Hey Harry! Thanks for sharing your “iBBQ”! I’m going to try your simple rub recipe for a pork butt tomorrow on my WSM. I have never cooked a PB before so this should be fun. Many blessings!
Good luck and let me know how it came out
Harry, the pork butt on the WSM turned out great. Juicy and tender. I decided to make pork belly burnt ends too. Both were excellent. Thanks for the Black belt tips! Blessings and Happy Thanksgiving.
Harry, i hope you had a Happy Tday! FYI: it was pulled pork heaven!!! The family loved it. Thanks for the great tips! Blessings. Matt
Blessings back at you Matt!
I know its 3 yrs too late but great video
Thanks Michael. Hope it ups your Butt game!
Thanks Harry I'm definitely trying the naked one next time. Previously I've used your tip and adding celery salt to my brisket rub phenomenal 👌
Give it a go and let me know how it came out.
Great video Harry. I recently cooked some pork butts with only salt on my gateway drum with b&b hickory lump and 2 cherry chunks. I actually liked those much better than any commercial rub and/or injection I've ever used with pork.
Hey Torrey, I agree. Smoked butts with no rub or sauce is wonderful. Just pure pork and good smoke = Happiness!
Love you Harry, but lay off that white pepper on the second Butt!!! LOL Keep up the great work my friend :)
LOL Daniel! Happy New Year!
Damn Harry you killed it!!
Thanks George!
My brother and I have been barbecuing consistently for five years now and we’ve been watching your videos and T-Roy’s. Harry have you thought about working on the food network? I would watch. Thanks for putting out vids.
Great video Harry.. virgin pork is what we called it in the 80s. i just got two rubs from you i try them soon and do a video on how they are..
Thanks for your business. Let me know how they came out
Great video Harry! I really like your comparison ones.
Thanks for watching my shoot out videos as I enjoy doing them and learning. I try and fail so you don't have to. And as I up my game, you up your game. Watch for my 30 day butter aged steak video to be followed by 60 day followed by 30 day v 60 day shootout
That's very interesting. I liked the color on the one without any rub or injection. I will have to try it to see how the flavor is.
Please try it and let me know if you agree. Thanks for watching Odeed, my 1,000 subscriber!
Nice!
You are a true master 👍🍽
Thanks for stopping by!
THE RESULT ON PLAIN BUTT WAS SURPRISING... THANKS
Give it a go Bob and let me know how a unseasoned perfectly smoked butt tastes like. It will be a revelation!
Excelente...... nosotros solo agregamos sal a nuestras carnes asadas incluyendo las del ahumador .... saludos Harry !!!!!
You are very welcome Mr. Ortiz! Salt is also good to get the pure flavor of your meats . . .saludos 😀
Looks great!
Thanks for watching and dropping by
Love your videos!
Thanks for stopping by and your kind words.
Awesome video!
Thanks Stoney Alvarez for stopping by to watch. My comp butt video will be posted shortly so please come back to see my three black belt methods of comp cooking. Remember that when I up my game, I also up your game. Live, love, and barbecue!
Harry great video
Glad you liked it and thanks for dropping by
I am doing 2 pork butts tonight on my Yoder 640s. I will try one of them plain with no seasoning. Looking forward to it.
Please let me know how it comes out.
@@SlapYoDaddyBBQ I will for sure. They just went on... Love your channel..
So here is the outcome. The Shoulder I smoked that had nothing on it cooked up really well and tasted fine. It had a very clean pork taste to it. It was cooked low and slow.
The other shoulder was cooked exactly the same except I did the injection And seasoned it. I have to say every one of my neighbors voted for this. It had a great bark And the overall flavor was amazing.
I’m wondering if since I cook these On a pellet smoker rather than my stick burner or WMS The plain shoulder didn’t get enough smoke. I have noticed the things that I cook on the pellet smoker don’t have as pronounce of a smoke taste.as my other two smokers. I know people say you just want a hit of the smoke and not overwhelming.
With this being said there was nothing wrong with the one that was cooked with nothing added to it. If you were in a hurry this would definitely be the way to go. You could add a little BBQ or finishing sauce and it would be terrific. I will give this one more try using my WSM and see if I get a difference.
Harry thank you for all of your videos, suggestions and advice. Love your channel.
One sidenote I’m not sure if that would’ve made a difference but we shredded both of them completely.
@@donpettinger8079 glad to hear it came out well and you got a chance to see which method you prefer. BBQ is a journey of discovery to find out what works for you!
thank you!!!
Awesome!!!
Glad you enjoyed the video. I like big buts and I cannot lie! :-)
thank you!!!!!!!!
You're very welcome. Be sure to watch my other pork videos
Comp Butt - th-cam.com/video/FlBagb3tKUc/w-d-xo.html
Backyard Butt - th-cam.com/video/wtWIVMzF7hk/w-d-xo.html
6 Pork Injections - th-cam.com/video/CoICN1p2hH4/w-d-xo.html
Chili Verde Pork - th-cam.com/video/0n6aMAMGhq0/w-d-xo.html
Pig Candy - th-cam.com/video/jfJEm9km39w/w-d-xo.html
Flower Trim Donna - th-cam.com/video/AiI_vur_VUs/w-d-xo.html
nice very nice video
Thanks for stopping by
I'm cheap too, but I prefer to call it being thrifty. I'm loving the testing you are doing. There are too many 3 hour arguments that are really just different preferences.
Yes, I'm so cheap that I don't even season all my butts at contest. I only season the money muscle!
Your my hero🤤
Love back to you Sam.
Hello Harry new subscriber!!! Look forward to learning from you! This is a great video! Take care!
Thanks for stopping by BBQ Pit Dog. Glad you enjoyed the video. Many more coming soon. Warm regards, Harry
Cool! I never would have guessed. I’d be curious to see 2 butts rubbed and only 1 injected to see what you thought.
Perhaps my other butt videos may answer your question
Comp Butt - th-cam.com/video/FlBagb3tKUc/w-d-xo.html
Backyard Butt - th-cam.com/video/wtWIVMzF7hk/w-d-xo.html
6 Pork Injections - th-cam.com/video/CoICN1p2hH4/w-d-xo.html
Chili Verde Pork - th-cam.com/video/0n6aMAMGhq0/w-d-xo.html
Pig Candy - th-cam.com/video/jfJEm9km39w/w-d-xo.html
Flower Trim Donna - th-cam.com/video/AiI_vur_VUs/w-d-xo.html
Homemade Bacon BLT - th-cam.com/video/bTAbTp2HgmU/w-d-xo.html
Pork Belly like Brisket - th-cam.com/video/xJkR8jTya7k/w-d-xo.html
Kalua Pig - th-cam.com/video/GZy6yFzXANs/w-d-xo.html
SPAM - th-cam.com/video/uSRGsSN9hLc/w-d-xo.html
Pork Aging - th-cam.com/video/2EM1iimvZTg/w-d-xo.html
Pork Belly Butter - th-cam.com/video/mNGTKobpPT4/w-d-xo.html
thank you
You're very welcome. Feel free to binge watch my 100+ videos when you have time. Thanks for stopping by
th-cam.com/channels/4dtbTXdvjo272b5x_mxRBw.htmlplaylists
Another great video. Can you do a video or offer advice on how to get the right amount of smoke of different meats and also the preferred woods for each. I am running a wsm 14”
Yes, I have a smoke and wood video in the works. Also a WSM 14 video. Stay tuned.
new to channel ,great info
Thanks for stopping by to learn how to master barbecue so you can spread BBQ love
Hey Harry, Thanks for all the great info! Wondering if cooking a pork butt hot and fast is a good idea?
Start ~400 tell the crust is set then ~275-300 wrapped like a hot and fast brisket.. ever try that?
Same process as brisket. Trim is radically different. I'll make a video to show you how I do it. Thanks for watching and commenting
Hi Harry, for an unknown reason I always put the butts 12 hours into a brine made of 1 gallon of water, 1 cup of sugar an 1 of salt. I do that before putting the butts in the smoker. That’s how my uncle used to prepare the butts before smoking. The question is, do you think that’s worth doing the brine bit? Sometimes I put draft bear instead of water to the brine
I prefer to inject as it takes too long
Hey Harry, great video as always. So much is said about Clean Smoke (colourless). When I operate my Weber SmokeFire, smoke is visible and not dissimilar to what I see on this video. Are we smoking with less desirable smoke as compared to other TH-camrs who preach Clean Smoke? Appreciate your wisdom on this. Thanks kawan!
On a long cook, no worries as the pit and the smoke stabilizes. A little extra smoke in the first 45 mins will be fine for a 10 hour brisket
I love that Indian profile at one end of the butts.
Gotta try that naked pork butt. I just bought a Masterbuilt Gravity fed and want to know how much smoke it will give. Thanks for the idea.
Let me know Jon how you like unseasoned smoked butt. Like me, you may be pleasantly surprised!
Love the videos Harry, please keep them coming.I have watched a lot of your videos and have seen you try so many injections but I have not seen you try the Meat Church injections.I am no expert but I am very happy with them but would love to know how the stack up against Butcher bbq,Kosmos etc.
Thanks
Will do. Added Matt Pittman products to my to do list. We are both on BBQ Stars Masterclass as faculty. See my FB and Gram posts today
@@SlapYoDaddyBBQ I saw that about your masterclass thanks Harry(I would love to see guys like yourself and Matt run classes in Toronto). Traeger did a shop class with Doug Scheiding last year which was brilliant but are not doing one in Toronto this year.
.I am binge-watching your pork videos.I am going on a fishing trip with the guys and I want to pre-prepare some pulled pork to bring with me. What is the best way to reheat pulled pork. Thanks a million
Just ordered that sprayer you use. My other ones just have lasted long.
Luv my hog sprayer which is intended for preparing a hog to be shown at a hog show contest
Hi Harry, Did you use any wood, and what kind if you did? Thanks for sharing. Great info. Chuck
Hey Chuck, I did not add any wood as the Jealous Devil charcoal (link in Description) imparts terrific flavor and smoke ring. If you want, add 4 chunks (tennis sized) apple and 4 hickory. Watch for my comp butt video airing Monday
Love your videos Harry, thanks so much for getting this info out there for us! What was your total approximate cook time? I know the video says “until the crust sets - 5-7 hours” and then back on until “poke tender and 190-200* internal”. Just curious how long total elapsed time was? Also curious how long you rest the butts. Thanks again Harry!
Depending on your pit temps, draft airflow, rub, fuel, it takes about 5-7 hours @ 250F. Time in foil is about 2 to 4 hours depending on the size of your butts. I rest until internal is below 170F and that depends on ambient temps
I have a 14lb brisket in the smoker now Harry! Thanks for all the instructions! I ordered some of your rub from the links. Also used the links to pick up some butcher paper. Wrapped with beef broth in foil (with a little butter too). In hour 4 now! Thanks again so much for all your videos, I’ll be doing the butt in 2 days.
Good luck Ken!
I also enjoy smoking pork butts in my UDS (ugly drum smoker) and enjoyed your video.
Welcome to my channel my UDS friend!
I will try ribs without anything you got me wondering lol
Yes, ribs need a bit of salt, pepper, and garlic. My backyard rib video posts next week so come back to check it out. Thanks for watching.
Hi Harry. Really quick question. About after how long do i spritz the butt after i put it on the wsm? Thankyou kindly.
Start once you see the crust beginning to set. Spray every 30 mins or when meat looks dry
I'd like to see this same comparison done with Briskets to see your opinion.
Yes, please see my other brisket videos.
Yeah, I don't see any comparison videos for Injected, Rubbed and plain.
It's OK. I was just curious.
Wow harry I just did a video like this today but only with ribs and the best one in my opinion was salt and pepper only. I’m just getting into making videos so judge me too much if you watch it. I’ll definitely be doing the same with some butts🤘
See my rib video coming soon. Thanks for watching
late to the party Harry- but i assume you did not refresh the lump charcoal at anytime? what was the total cook time?
One full load is plenty to cook on round of butts and briskets
@@SlapYoDaddyBBQ cheers Harry
Thank you Harry. Good video. Definitely learned alot. Did you use a water pan at all?
Hey Cindy, no water pan used as I prefer to control moisture using a spray bottle. Thanks for stopping by. Plenty more black belt tips coming in my videos. Watch for the comp butt one coming next so you can see the difference in technique between backyard and comp methods.
Did this smoke today. First time using the Texas Crutch and wrapping the butt in paper once it got to about 165. It seemed to take a long one to then get to 170 and very long to get to 190. The paper was soaked, no steam coming off though. The money meat could easily be pulled but the further in I went the firmer the meat was. I put it into the oven for a bit. What might cause the prolonged stall after being wrapped?
A butt will be done when it's done so don't worry. Lock your watch in the drawer before you start next time. Ditto for your thermometer.
Harry I always hear of guys spritzing with apple cider vinegar and water. Why do you use only water and not a mixture like the others?
Less is more is my philosophy. I used water the past 10 years to win 100+ first places and it's free so that works for me. Please indulge yourself and spray with anything you like. For every 1 hour of online I suggest 3 hours of cooking. That's what teach my students. You will develop your own style and rythm over time. In summary listen less to others and that includes my videos! :-)
Hi Harry! For pulled pork sandwiches, do you prefer to do no seasoning and then season at the end or injection?
For catering, cooked without seasoning and season in the end. For comps, please see my comp butt process
Why not spray with apple cider vinegar?
Thx
Sure you can. I won 100+ first places using water as contest results show me that "less is more" 🐷👍🔥👌
Great video Harry. Did you use a water pan? What kind of wood? Thanks for sharing.
Hey Charles, no water pan and no water in my UDS. Use the spray method I show to get bark and smoke ring. No wood needed. My secret is using the Jealous Devil charcoal which has great flavor and championship smoke ring without adding any wood. It's well known that I'm a cost-efficient and process-efficient pitmaster who tries to get away spending less. That is, I'm cheap and lazy. LOL!
Harry, love your channel, thanks for sharing. Learning a lot. Will be smoking four butts this weekend, four different ways as you have in this video. Will be pulling the pork and freezing for the following weekend to share with my buddies, tailgate party style. Q, have you found one way better than another for reheating frozen meat? My thoughts were I would thaw the meat and reheat in the oven at 250 to ~150 IT in a foil pan with top sealed the morning of the event. transport in an insulated bag and then keep warm all day with steam tray/chafing dish/sterno flame . Are there any gotchas or advice to ensure the pork stays moist and tasty when reheated?
Hey Bert, thanks for your kind words and support. I think the best way is to vacuum pack and sous vide reheat. But that is a lot of trouble. My standard method is to cook, cool, shred, add some pork jus, and freeze in half foil pans,. They are good in freezer for 6 months. Reheat straight from freezer into 350F oven for 2-3 hours. Once internal is 170F, put into a 140F storage like an Altosham or oven. Be sure to stir the pork before you serve to redistribute the pork jus. Good luck!
Hey Harry great video! What favor wood did you use ?
I did not use additional wood in the cook because I used Jealous Devil charcoal which already provides championship smoke flavor and smoke ring (the link is in the description). If I'm using briquettes, I like apple and hickory chunks for pork butts. Also cherry and pecan work well.
Another great video! I injected a butt and rubbed it with your rub about 12 hours ago. I’m just about to start my smoker & put it on...my first butt, I’m excited!
Hope it came out well and my tips were helpful
Harry Soo
It came out awesome! I used your rub, your injection & your recipe...how could in not be rad!🍻
Cooking a 8.5 lbs pork butt low 225-230. 9-10 hours in its stuck at 174-174. So I crutch it in foil 2 hours later it stalled again @ 185. What are some possibilities why I couldn’t get it to 200-205? It wound up eating good but this was for family. I want to start competing in some backyard contest.
Hey Joe, put away your watch and thermometer. Use a bamboo skewer. Follow my 3-step process: 1) cook until crust sets and spray occasionally with water, 2) when crust sets, wrap in foil w some liquid, 3) remove when your bamboo probe feels like it's going into cold peanut butter.
Try my approach and you will master BBQ, and stop obsessing or talking about time and temperature. Take a leap of faith and try my method at least once. If my methods fail, you can go back to your method.
Harry Soo I saw your video on that and didn’t think about it. I will try the bamboo skewers next time. Thanks for the reminder
Quick question FAT side UP or FAT side DEAN???ON PALLET GRILLS?
Pork Butt Smoked !
Would love to know your thoughts!
It depends on the airflow characteristics so I would try it both ways to see what works better. I cook fat down on my GMG
@@SlapYoDaddyBBQ
Thanks for all the great info!
Great Video Harry How do you get a seat at the poker table. Presentation is great very informative.
The Big Pappa smoker is interesting, I went to there site, you can create nice Drum smoker cheaper than other drum cookers. Thanks Harry
IMHO, Sterling of Big Poppa Smokers makes one of the best UDS kits available. Easy to assemble if you're handy with basic tools. The stainless UDS is super sexy. If you're in the Los Angeles area, youre welcome to pick up some Q from my home. I cook way more than my poker buddies nor I can eat
Harry will you be at the American royal BBQ competion this year in Kansas city? I'd love to stop by and meet you if your there!
No plans yet but you never know who might show up at the Royal!
Harry, I enjoy watching your videos. I do have a question; why do you spritz with water only versus a mixture of water and say fruit juices or and vinegar? Thanks
I'm cheap and lazy and water is free. 😝😝😝
Seriously my secret to winning is Less is More!
@@SlapYoDaddyBBQ thanks for the reply. I'll try just spritzing with water this weekend.
Why are you spritzing? Bark or smoke ring?
Need water to set crust and good draft in pit
What would you do different if you were making them for pulled pork?
Cook longer so it is tender enough to shred with a fork
Great video. With all the great bbq you do.Do you mind smelling like smoke especially when you cook at home?
Actually, there is no smoke when you cook barbecue. There is a common misconception that barbecue is smoky. The gases that create the magic of barbecue are actually colorless so you won't smell smoke. You will, however, taste the smoke flavor in the meat. We say the meat has been "kissed by smoke". Thanks for stopping by.