The work you did to butcher that shoulder is a thing of beauty. I've watched a LOT of bbq vids and I must say, yours are by far the best. Thanks for sharing the knowledge!
This is by far the most challenging aspect of smoking a pork butt to me. That silver skin can be a bare and it looked like he went thru it like butter. I agree Frankie J.
This is an amazing video for those looking to step up their grill game. My town had a pork butt cook off and I’d only cooked a few this past summer, I trimmed and injected the smoke on wheels cooking it the same as all things bbq did. I ended up winning the competition! Thanks allthingsbbq!
Funny how there's a ton of BBQ "experts" commenting negativity. This is probably the best and most informative BBQ channel on TH-cam. Chef Tom, you produce amazing and mouthwatering content. All these so called experts are still trying to light their Weber grills.
Right? It's the technique that is important here, if you wanna use a different rub or inject...big whoop you're still going to have to prepare and cook it this way if you want it to be good...and I don't think any "experts" can challenge that
Just wanted to let you know I finished 13th out of 70 in my last comp which is a HUGE jump for me. A few tweaks to my presentation and I know I could crack the top 10. I followed your recipe almost to a T and it really helped so I just wanted to give a big thank you for the assist!
After watching this again, I love it. Pay attention and learn. Most are not doing competition cooking, but the principles are the same. The main thing that I learned after watching this is "If you wouldn't want to eat it...why cook it?" I am a big fan of trimming any meat, brisket, boston-butt, whatever, AGGRESSIVELY. It is a myth that exterior fat will baste the meat and somehow make it more tender and succulent. Wrong! Cooking hard fat just robs your cooker of BTU's and benefits you nothing. There is plenty of fat within the meat to insure tasty tenderness if you cook it right. Pay attention to this guy. He knows what he is doing.
Dude you explain everything running through youre head. Thank you for that. For us up and comin dummies, i mean, i know i really appreciate it. Excellent video bro.
I love the way you explain everything slowly and clearly. I feel like I might be able to do a pretty good job just by staying close to your great ability to teach. Thanks so much, Dee
I love how you break the shoulder down into 3 distinct parts. I have seen plenty of people just toss the whole shoulder on without trimming the insides. I'm not a competition cook, but I rather cut the fat and nastiness out before cooking it and have less to dig through when pulling it, even if it is just for family.
Yeah, I never trimmed until watching this video. I was always under the impression that the extra fat was what kept it moist. I use a Masterbuilt 30" electric smoker. I get decent flavor but not the darker smoke rings.
There is so much fat in the actual cut of meat that anything on the outside is just impeding smoke and flavor from penetrating. Take that big chunk of fat off and you'll have better flavor all around. Also, for the smoke ring, putting it in your smoker nice and cold and spritzing a few times early on in the cook with a liquid like apple juice or a water/apple cider vinegar mixture will help. But remember, smoke rings don't indicate anything about how good something tastes, they just look pretty!
Thank you for these videos Chef Tom. Very well done and the instructions you give are 1st rate. My neighbors think I'm a BBQ Guru now. I won't tell them my secret. You are a credit to the craft.
Yet again and outstanding tutorial video.... thanks a lot chef Tom for sharing ur knowledge and experience.....superstuff....by far the best barbeque channel on TH-cam....keep up the good work
Dude your vids are super informative great editing extremely professional and literally a huge help for someone like me cooking bbq at home. Keep them coming please you helped me perfect my brisket and I'll never forget where I got the edge. Thanks
Chef Tom has changed me as a bbq cook. This man is a damn genius. From splitting brisket, to holiday brisket, Italian pork shoulder, to an unorthodox but well rounded competition pork shoulder. ATBBQ is far an above my favorite channel.
Great video. I'm a pitmaster of sorts myself and have watched hundreds of videos like this. Boy, you really went medieval on trimming that thing, great job. I fully realize that competition is different from what you would do in the back yard. This is probably the most informative and thorough pulled pork video I've seen to date. Subscribed.
Thanks Chef Tom, my first pork-cook on a large gas smoker/cooker/rotisserie I just built from a 130 gallon air tank, followed your recipe (used each of the rubs & injection), using pellet tubes and cooked a touch hotter (300º), was done in just 5-1/2 hours & def the best BBQ we ever had. One tip for better smoke saturation, after adding the rub I let it rest in the freezer for an hour then put it in the smoker. I also had brined the butt for 24 hours & spritzed it every hour during the cook. My next attempt will be a 10 lb. picnic-shoulder on the rotisserie (I built-in two 18" infrared ceramic gas burners at the back of the tank).
Thanks for the step by step on the clean up and prep of the shoulder. I have been just trimming the fat cap and adding rub. We tried this last night and separating all of the different parts is the way to go. Awesome video!!!
What an awesome and informative video!! I haven't gotten around do doing pork butt yet, but I'm definitely keeping this video open. I've watched a lot of competition videos before, but none have broken down, isolated the muscles and shown the trim down portion. I for one appreciate this video and keep up the good smoke brother!!
Great video and a great channel. I wish for nothing but continued success to you and your business. You make some of the best instructional videos with none of the usual obnoxious behavior or catchphrases. From basic stuff like corndogs to home made pastas EVERYTHING I’ve seen you make looks fantastic.
Let me say - I have watched a LOT of TV competitions, and TH-cam videos. I havent seen this idea of exposing the money muscle - as well as the horn for chunks. SO I BOUGHT a butt - followed this video on butchering. WOW - my wife was impressed and the coin-sized money muscle was fought over. ALL the pork was well smoked instead of this "block" of pork which only gets smoke on the 6-sides - this was an amazing idea and the proof is in the end product. The horn chunks were fantastic and instead of pulling and wading through the normal mass of meat - all three sections had tons of smoke. Wish I could post our money muscle - I took pictures - perfect - THANKS!!
I know this is an older video, but I just shared it again with a friend who just bought a smoker and is just learning the craft. I think I've shared this video a dozen times now for folks who can't figure out how to smoke a shoulder. Thanks again Chef Tom!
Did my first real smoke session yesterday... before watching this video. Now I want to re do it. Didnt turn out bad at all. However, my next session will have even better results. Thank you for sharing your advice. I look forward to watching more videos. Will definitely aid my progress.
man, great video. Finally, somebody that understands that trimming the exterior fat does nothing to impact the flavor of the meat and just helps you have more yummy, edible bark. My question: why didn't you wrap / tie the shoulder to help it cook evenly? More bark surface area?
So many times people tell me that removing the fat cap is wrong because "Fat is flavour". Ok, there is a'lot of fat inside anyways. It always turns out good.
Really enjoying your videos.. I'm currently cooking on a Weber kettle intill my house is built then planing on getting a pellet grill... can't wait thanks to you and franklin my BBQ has improved a lot thanks again
I cooked this for my girlfriend and her family and boy were they impressed! Of course i used my own simple rubs but the isolation of each of those parts really made a difference! I have seen many YT videos which show how to make "competition " style pulled pork, but non of them have ever been placed in a competition and make mistakes like piercing a meat thermometer through foil, which even I (a finance agent) know is a mistake. Thanks for the video.
Thank you for all of the great advice. Your channel is awesome. We always love cooking the green chile mac and cheese almost every time we cook. You have made me a hit with the family by following your recipes. Very informative. Thanks again
Thank you Chef Tom! Love the way you explain cooking to color vs temps. Really simplifies things! Smoked for the first time using your instructions. 3 solid pork butts in a row!
Wow! I've watched lots of videos just to find one like this! GREAT video -- and I wasn't even looking for carving the butt for BBQ -- still best video I've seen on how to carve the butt. Thanks
I went to my first KCBS competition and this video helped me prepare my pork. Place 15th out of 50. Reminder this was my first ever competition. Thanks for the tips on how to prepare..
I just learned how to correct almost every mistake I made tonight when I made dinner. Thank you. I’ll have to watch this one a few more time to get it ingrained into my mind but your videos are awesome!!!
Thanks for the recipe. I most likely will never do a competition BBQ, however, I don't like a lot of fat in pulled pork so the instruction on how to properly trim a pork butt will be really helpful. Inspired me to do a pork butt this weekend.
I'm not even done watching this, just through the trimming, and that's some beautiful knife work, Tom. I wish more cooks on the KCBS circuit prepped like you do. I can't judge taste or tenderness from here, but I'm guessing 9's across the board on this cook. Damned fine effort!
Great video and walk through. I've always thought I went a bit overboard removing excess fat and silver skin from butts, but I see now that I'm not alone. Thanks for sharing!!!
I enjoy these vids and have pretty much taught myself how to score in comps. If I had a negative (which is rare) I would back down on the spices. I know that's what set'a you apart from the rest but for backyard and family it's a little stiff. Keep up the good work Tom and I'm going to tackle the philipino pork soon with the achara.
I just want to say THANK YOU for sharing! For those repeating the mantra 'fat is flavor' I challenge them to taste some of the rendered fat in the catch can. I have. It is NOT flavorful at all. It is bland. Fat is oil like and blocks seasonings from getting into the meat fibers. The more you can get it out of the way of the seasonings, the better your meat will taste. And guess who taught that to me? Andy. At the mid-west brethren gathering a few years ago after he had won brisket at the American Royal. He's a wonderful human and an outstanding guitar player too. Gratitude is the attitude that wins. Those who insist on the world bending a certain way constrain themselves to their own miseries. Keep on doing what you do guys. I sure appreciate it and I'm sure at least 2266 others also appreciate it.
Man you make me hungry!!! Love your videos , keep up the great work! I have a hobby of smoking and grilling, learned tons from you, thank you very much! Interested in the brisket videos , I have a couple of parties I need to cook for, your videos really help me!
Beautiful final product.... I'm no competitor by any means, but I love a challenge and will be trying this method. I didn't know the BBQ gods would allow so much trimming of the fat ha! It definitely looked worth it though! I'm gonna use a little different rub as well, but I will have to order those to add to my endless collection of rubs. I've been on a Killer Hogs kick for a while now. Love the color and flavor it produces. Thanx for the very detailed video and for making me hungry. I will be following.
VERY nicely done. I've never taken the time to prep it so much (removing so much of the fat) but it seems like a good idea. QUESTION - would you (or anyone else) recommend removing the "fat cap" layer on a corned beef before smoking it? EDIT: By the way.. this looks like the best BBQ pork I've seen.
Great video Chef Tom! My brother and I passed through the shop a few months ago after we picked up our custom Yoder. Quick question, do you spritz at all? If so, what do you use? Just water or apple juice or anything else?
Spritzing isn't my go-to technique, but I'll spritz from time to time. I personally wouldn't bother using just water, when you could use something that will also add flavor. My favorite combination is apple juice and apple cider vinegar. Thanks!
Tom another great video. For what ever the reason that some don't get it about the difference between backyard and comp is a mystery, any way after you trim the fat and have the time. do you or have you used Kosher salt on the meat and wrapped it up for a day or two before you apply your rub? I have tried putting my rub in oil over night to help release the spices and make a paste out of it, then wrapping it back up in plastic for a couple of days before smoking it. Thanks for the insight into competition style pork.
The work you did to butcher that shoulder is a thing of beauty. I've watched a LOT of bbq vids and I must say, yours are by far the best. Thanks for sharing the knowledge!
Thank you very much for watching, we appreciate it!
This is by far the most challenging aspect of smoking a pork butt to me. That silver skin can be a bare and it looked like he went thru it like butter. I agree Frankie J.
Amen to that!
Gotta have a sharp knife for sure. getting ready for the town competition, watching my study guide xD.
@@allthingsbbq 0i understand completely what you are doing hi 👋 from 🇨🇦 #YSW where I follow you 💯 from
This is an amazing video for those looking to step up their grill game. My town had a pork butt cook off and I’d only cooked a few this past summer, I trimmed and injected the smoke on wheels cooking it the same as all things bbq did. I ended up winning the competition! Thanks allthingsbbq!
Funny how there's a ton of BBQ "experts" commenting negativity. This is probably the best and most informative BBQ channel on TH-cam. Chef Tom, you produce amazing and mouthwatering content. All these so called experts are still trying to light their Weber grills.
Chad Miller Hey I smoked a solid pork butt on my snake Weber thanks to Chef Tom!
Right? It's the technique that is important here, if you wanna use a different rub or inject...big whoop you're still going to have to prepare and cook it this way if you want it to be good...and I don't think any "experts" can challenge that
Just wanted to let you know I finished 13th out of 70 in my last comp which is a HUGE jump for me. A few tweaks to my presentation and I know I could crack the top 10. I followed your recipe almost to a T and it really helped so I just wanted to give a big thank you for the assist!
Awesome! Congrats on the bump in points, and we can't wait until you move into the top ten. It's a great feeling!
After watching this again, I love it. Pay attention and learn. Most are not doing competition cooking, but the principles are the same. The main thing that I learned after watching this is "If you wouldn't want to eat it...why cook it?" I am a big fan of trimming any meat, brisket, boston-butt, whatever, AGGRESSIVELY. It is a myth that exterior fat will baste the meat and somehow make it more tender and succulent. Wrong! Cooking hard fat just robs your cooker of BTU's and benefits you nothing. There is plenty of fat within the meat to insure tasty tenderness if you cook it right. Pay attention to this guy. He knows what he is doing.
I’ve watched hundreds of butt cooks. This is by far the most detailed. Excellent cook Chef Tom.
Thank you Chef, you are my new mentor for this craft. The recipes and techniques are 2nd to none.
Always appreciate how detailed you are in every phase of the cook, but especially the prep/trimming.
I appreciate that!
Dude you explain everything running through youre head. Thank you for that. For us up and comin dummies, i mean, i know i really appreciate it. Excellent video bro.
I love the way you explain everything slowly and clearly. I feel like I might be able to do a pretty good job just by staying close to your great ability to teach. Thanks so much, Dee
Bud, you have radically changed the way I'm doing my next smoke! I've learned so much from this one video, thanks a ton!
I love how you break the shoulder down into 3 distinct parts. I have seen plenty of people just toss the whole shoulder on without trimming the insides. I'm not a competition cook, but I rather cut the fat and nastiness out before cooking it and have less to dig through when pulling it, even if it is just for family.
By far the best pork bbq video; beautiful, educational and mouthwatering!!!
good stuff, I like the way you explain the importance of trimming each section and how you serve them.
Glad it was useful, thanks for watching!!
Yeah, I never trimmed until watching this video. I was always under the impression that the extra fat was what kept it moist. I use a Masterbuilt 30" electric smoker. I get decent flavor but not the darker smoke rings.
There is so much fat in the actual cut of meat that anything on the outside is just impeding smoke and flavor from penetrating. Take that big chunk of fat off and you'll have better flavor all around. Also, for the smoke ring, putting it in your smoker nice and cold and spritzing a few times early on in the cook with a liquid like apple juice or a water/apple cider vinegar mixture will help. But remember, smoke rings don't indicate anything about how good something tastes, they just look pretty!
Solid info. Thanks for posting that info.
No problem!
Thank you for these videos Chef Tom. Very well done and the instructions you give are 1st rate. My neighbors think I'm a BBQ Guru now. I won't tell them my secret. You are a credit to the craft.
Yet again and outstanding tutorial video.... thanks a lot chef Tom for sharing ur knowledge and experience.....superstuff....by far the best barbeque channel on TH-cam....keep up the good work
This is by far the best BBQ channel on TH-cam. Chef Tom should be a professor too, he’s so easy to follow and learn from .
Dude your vids are super informative great editing extremely professional and literally a huge help for someone like me cooking bbq at home. Keep them coming please you helped me perfect my brisket and I'll never forget where I got the edge. Thanks
Chef Tom, great instructional video, You do a fantastic job with explaining techniques.
Thank you for watching!
Chef Tom has changed me as a bbq cook. This man is a damn genius. From splitting brisket, to holiday brisket, Italian pork shoulder, to an unorthodox but well rounded competition pork shoulder. ATBBQ is far an above my favorite channel.
Great video. I'm a pitmaster of sorts myself and have watched hundreds of videos like this. Boy, you really went medieval on trimming that thing, great job. I fully realize that competition is different from what you would do in the back yard. This is probably the most informative and thorough pulled pork video I've seen to date. Subscribed.
You are doing a great service to all of us new competitors, thank you for taking the time to share with us
OUTSTANDING, THE BEST VIDEOS ON THE WEB FOR COOKING OR ANYTHING ELSE, REALLY ENJOY WATCHING YOU WORK.
This is great. It's amazing to see the whole process artistically from the start to finish. Keep up the good work!
Thanks Chef Tom, my first pork-cook on a large gas smoker/cooker/rotisserie I just built from a 130 gallon air tank, followed your recipe (used each of the rubs & injection), using pellet tubes and cooked a touch hotter (300º), was done in just 5-1/2 hours & def the best BBQ we ever had. One tip for better smoke saturation, after adding the rub I let it rest in the freezer for an hour then put it in the smoker. I also had brined the butt for 24 hours & spritzed it every hour during the cook. My next attempt will be a 10 lb. picnic-shoulder on the rotisserie (I built-in two 18" infrared ceramic gas burners at the back of the tank).
This is the most helpful video I've ever seen on doing pulled pork. Saluting you, Chef Tom!
Thanks for the step by step on the clean up and prep of the shoulder. I have been just trimming the fat cap and adding rub. We tried this last night and separating all of the different parts is the way to go. Awesome video!!!
Glad we could help, thank you for watching!
What an awesome and informative video!! I haven't gotten around do doing pork butt yet, but I'm definitely keeping this video open. I've watched a lot of competition videos before, but none have broken down, isolated the muscles and shown the trim down portion. I for one appreciate this video and keep up the good smoke brother!!
You, sir, are not only an amazing chef but an equal butcher. Many thanks.
Great video and a great channel. I wish for nothing but continued success to you and your business. You make some of the best instructional videos with none of the usual obnoxious behavior or catchphrases. From basic stuff like corndogs to home made pastas EVERYTHING I’ve seen you make looks fantastic.
Drinking game!! Pound a shot every time he says "money muscle"
Dynamic Prepper I'm dead now...thanks
Dynamic Prepper If you did that you wouldn't make it to the point he takes it off the smoker.
Cheers mate. :-D
Did it now i have sirosis of the liver.
I agree, your videos are some of the best I have found on the Tube. Keep up the good work. Thanks.
Between you and smokey ribs I learn everything I need to know about bbq. Thanks so much from the UK 👍
Thanks for watching!
Let me say - I have watched a LOT of TV competitions, and TH-cam videos. I havent seen this idea of exposing the money muscle - as well as the horn for chunks. SO I BOUGHT a butt - followed this video on butchering. WOW - my wife was impressed and the coin-sized money muscle was fought over. ALL the pork was well smoked instead of this "block" of pork which only gets smoke on the 6-sides - this was an amazing idea and the proof is in the end product. The horn chunks were fantastic and instead of pulling and wading through the normal mass of meat - all three sections had tons of smoke. Wish I could post our money muscle - I took pictures - perfect - THANKS!!
Awesome! Glad you enjoyed the technique, thanks for watching!
I know this is an older video, but I just shared it again with a friend who just bought a smoker and is just learning the craft. I think I've shared this video a dozen times now for folks who can't figure out how to smoke a shoulder. Thanks again Chef Tom!
Did my first real smoke session yesterday... before watching this video. Now I want to re do it. Didnt turn out bad at all. However, my next session will have even better results. Thank you for sharing your advice. I look forward to watching more videos. Will definitely aid my progress.
You are absolutely fantastic at explaining things to make them seem so simple and straight forward. Going to get a pork butt right now
man, great video. Finally, somebody that understands that trimming the exterior fat does nothing to impact the flavor of the meat and just helps you have more yummy, edible bark.
My question: why didn't you wrap / tie the shoulder to help it cook evenly? More bark surface area?
So many times people tell me that removing the fat cap is wrong because "Fat is flavour". Ok, there is a'lot of fat inside anyways. It always turns out good.
Really enjoying your videos.. I'm currently cooking on a Weber kettle intill my house is built then planing on getting a pellet grill... can't wait thanks to you and franklin my BBQ has improved a lot thanks again
I cooked this for my girlfriend and her family and boy were they impressed! Of course i used my own simple rubs but the isolation of each of those parts really made a difference! I have seen many YT videos which show how to make "competition " style pulled pork, but non of them have ever been placed in a competition and make mistakes like piercing a meat thermometer through foil, which even I (a finance agent) know is a mistake. Thanks for the video.
Awesome, glad they enjoyed the recipe! Have a great day, and thanks for watching.
Thank you for all of the great advice. Your channel is awesome. We always love cooking the green chile mac and cheese almost every time we cook. You have made me a hit with the family by following your recipes. Very informative. Thanks again
Tried this this weekend with the injections and rubs used in this video. It was awesome. I highly recommend it. Keep it up man
Wow! Excellent knife work . Rookie here and I have a Traeger
Thank you Chef Tom! Love the way you explain cooking to color vs temps. Really simplifies things! Smoked for the first time using your instructions. 3 solid pork butts in a row!
I've never seen a pork butt trimmed this way but it makes sense. Lot of good techniques for me to try. Thanks!
Wow! I've watched lots of videos just to find one like this! GREAT video -- and I wasn't even looking for carving the butt for BBQ -- still best video I've seen on how to carve the butt. Thanks
Thanks for watching!
I went to my first KCBS competition and this video helped me prepare my pork. Place 15th out of 50. Reminder this was my first ever competition. Thanks for the tips on how to prepare..
Fantastic video! Straight forward and to the point!
That smoke ring is to die for!!
I just learned how to correct almost every mistake I made tonight when I made dinner. Thank you. I’ll have to watch this one a few more time to get it ingrained into my mind but your videos are awesome!!!
I can honestly say, that I learned not one, but several "new" things today by watching your video. Thank you!
+Derrick Orlando That is awesome, thank you very much for watching!
Amazing... thanks for sharing the knowledge. Just a backyard warrior from Canada. Can't wait to do this for my family and neighbors. Cheers eh!
Awesome video on techniques. Thank you, Chef Tom!
Thanks for the recipe. I most likely will never do a competition BBQ, however, I don't like a lot of fat in pulled pork so the instruction on how to properly trim a pork butt will be really helpful. Inspired me to do a pork butt this weekend.
I'm not even done watching this, just through the trimming, and that's some beautiful knife work, Tom. I wish more cooks on the KCBS circuit prepped like you do. I can't judge taste or tenderness from here, but I'm guessing 9's across the board on this cook. Damned fine effort!
+John Doro Thank you!
Great video and walk through. I've always thought I went a bit overboard removing excess fat and silver skin from butts, but I see now that I'm not alone. Thanks for sharing!!!
Awesome video! I've been doing pulled pork all wrong. I never knew about sectioning the butt like that. Definitely looking forward to my next attempt.
I found this a very informing and rewarding to watch . I will use this info to do my Pork butt. The trimming of the meat was very helpful.
i love the trimming technique. thanks!!!. just ordered my grilla silverbac and can't wait to give it a go.
I'm doing a boneless pork butt myself rite as I'm watching this. I'm soooooo hungry now... A fantastic looking cut of meat you've done!
Did 2 butts as you instructed, both were excellent. Thanks for the info.
Incredibly informative video. Thank you
Great Job Chef Tom
Great job on all your videos!!!!!!!
Chef Tom, you're really humble.
I'll let him know. :)
Learn so much from you Chef Tom. Thank you!
Thank you for making this video and explaining into detail
Thanks for watching!
My go to TH-cam page for whatever I'm smoking. Awesome work fellas. @allthingsbbq
Great video Chef Tom! I've gotta try that soon. keep em coming.
+Neal Ginn Thank you for watching!
I can’t wait to try this on my new smoker!
Great job! The meat is very lovely!
Thanks!
I enjoy these vids and have pretty much taught myself how to score in comps. If I had a negative (which is rare) I would back down on the spices. I know that's what set'a you apart from the rest but for backyard and family it's a little stiff. Keep up the good work Tom and I'm going to tackle the philipino pork soon with the achara.
WOW VERY PROFESSIONAL , GREAT PRESINTATION.
Very Informative, and looks delicious. Thank you!
Thank you for sharing this video! I love to watch and learn ....
Tom this video is inspiring. I will do my next PP this way!
great video man, keep them coming
This is an awesome video as well as the all the others keepem coming.
Thanks a bunch, it means a lot.
Another solid video, well done.
When looking to buy a choice butt, what should I look for first? Are there different grades and or packaged choices?
If this is not the best Bbq pulled pork, then what is it! This was perfection!
Thank you for taking the time to share your knowledge.
Awesome video, thanks a lot. I’d love to see your take on beef shoulder clod.
Thank you for the time and your skill that looks awesome
I just want to say THANK YOU for sharing!
For those repeating the mantra 'fat is flavor' I challenge them to taste some of the rendered fat in the catch can. I have. It is NOT flavorful at all. It is bland. Fat is oil like and blocks seasonings from getting into the meat fibers. The more you can get it out of the way of the seasonings, the better your meat will taste. And guess who taught that to me? Andy. At the mid-west brethren gathering a few years ago after he had won brisket at the American Royal. He's a wonderful human and an outstanding guitar player too.
Gratitude is the attitude that wins. Those who insist on the world bending a certain way constrain themselves to their own miseries.
Keep on doing what you do guys. I sure appreciate it and I'm sure at least 2266 others also appreciate it.
Man you make me hungry!!! Love your videos , keep up the great work! I have a hobby of smoking and grilling, learned tons from you, thank you very much! Interested in the brisket videos , I have a couple of parties I need to cook for, your videos really help me!
I just learned so much!! thank you sir i love your channel
Thanks for the great technique
Beautiful final product.... I'm no competitor by any means, but I love a challenge and will be trying this method. I didn't know the BBQ gods would allow so much trimming of the fat ha! It definitely looked worth it though! I'm gonna use a little different rub as well, but I will have to order those to add to my endless collection of rubs. I've been on a Killer Hogs kick for a while now. Love the color and flavor it produces. Thanx for the very detailed video and for making me hungry. I will be following.
Thank you for watching!
I also just found this channel and subscribed. Absolutely going to prep future smokes this way from now on. Great vid!
Thanks for watching, and let us know how it goes!
VERY nicely done. I've never taken the time to prep it so much (removing so much of the fat) but it seems like a good idea. QUESTION - would you (or anyone else) recommend removing the "fat cap" layer on a corned beef before smoking it? EDIT: By the way.. this looks like the best BBQ pork I've seen.
Love this video man... You got any tips for storing (in the fridge) the left over? and how to heat it up again? Greetings from Indonesia....
Nice did not see you pull the tubes do you have a demo on pork tubes thanks
great job guys. May have to do one this weekend.
Awesome video, very informative. I am curious as to why you set the butts on the top rack? Thanks and keep up the great videos.
Well done. Most of what you trimmed prior cook is what I trim off after cook! I'll try pre dressing some more!
+John Cellucci Anything we can do to make the final product easier and faster to eat, we will! Thank you for watching.
The way he runs his finders in that meat....feelings I've never felt before ❤️😂
Great video Chef Tom! My brother and I passed through the shop a few months ago after we picked up our custom Yoder. Quick question, do you spritz at all? If so, what do you use? Just water or apple juice or anything else?
Spritzing isn't my go-to technique, but I'll spritz from time to time. I personally wouldn't bother using just water, when you could use something that will also add flavor. My favorite combination is apple juice and apple cider vinegar. Thanks!
Tom another great video. For what ever the reason that some don't get it about the difference between backyard and comp is a mystery, any way after you trim the fat and have the time. do you or have you used Kosher salt on the meat and wrapped it up for a day or two before you apply your rub? I have tried putting my rub in oil over night to help release the spices and make a paste out of it, then wrapping it back up in plastic for a couple of days before smoking it. Thanks for the insight into competition style pork.
Very informative, you are very knowledgeable. Thank you for sharing.