Boston Butt Recipe | Smoked Pork Butt on the UDS Smoker

Smoked Boston Butt | BBQ Pork Butt
For more barbecue and grilling recipes visit: howtobbqright.com/
A “Boston Butt” is just another name for a pork butt or pork shoulder roast. A long time ago when lesser cuts of pork - shoulders & hams - were packed for storage; they were placed in large wooden barrels called butts. This is where the name “Boston Butt” comes from and it’s still used today.
For this recipe I’m starting with a 10lb bone-in, Boston Butt. You’ll want to open the package near the sink and drain any liquid. Use paper towel to pat dry the outside and place it on a large platter or sheet pan.
In order to get the seasoning to stick to the butt, I’m using plain yellow mustard. Slather on a light coat on all sides. I want a spicy bark on this butt to offset the sweetness of the glaze, so I’m using my Killer Hogs Hot Rub.
Apply a medium coat of the rub on the outside and let the butt hang out at room temperature while the smoker comes up to temp.
As always you can use any smoker or grill for this cook. I’m using my drum and running it at a steady 275⁰ the entire cook. When the smoker settles in, add your favorite wood to the coals.
I like the flavor that hickory and cherry gives pork, so I’m using a chunk of each along with ½ a sweet onion. The onion adds a little extra flavor, and I just like the way it smells as it blends with the wood smoke.
Place the Boston Butt on the center of the cooking rack and get the lid closed. To keep the bark from getting to dry during this process I spritz it with equal parts Red Wine Vinegar and Water. About every hour give it a quick spritz. Once the bark starts to develop and the outside has turned a dark shade of red, it’s time to wrap.
Use 2-3 layers of aluminum foil overlapped to hold in moisture and reduce the chance of tears in the wrap. Before closing the foil hit the outside with a little extra dry rub and a spritz of the baste. I also insert a meat probe into the thickest part of the butt. Wrap the foil completely around the butt and get it back on the smoker.
At this point we’re just rendering the fat inside the butt to get it tender. I’m looking for a target internal temp of 198⁰ for easy pulling, so it’ll take another 2 hours of cook time.
Keep the heat steady at 275⁰. I’m using the Smoke by Thermoworks to eyeball the temperature; It’s handy because you can take the remote inside and kick back while the smoker does its’ thing.
While the butt is cooking make the glaze.
Apricot BBQ Glaze Ingredients:
12oz Killer Hogs The BBQ Sauce
4oz Apricot Preserves
4oz Honey
4oz Apple Cider Vinegar
Combine all ingredients in a small sauce pot over Medium heat until mixtures smooths about 5-10 minutes.
Once the butt reaches 198⁰ carefully take it off the pit and unwrap the foil. I wear a pair of white cotton glove liners underneath a pair of nitrile gloves when working with anything hot.
Transfer the butt to a wire rack and apply the glaze to the outside. Having it on the wire rack makes transferring back and forth easy. Place the butt back on the pit for 15 minutes to give the glaze time to caramelize. Don’t walk to far away at this stage because it can burn on you really quick.
Now that the glaze has set, remove the butt from the smoker and let it rest on the counter for 20 minutes before pulling. When you’re ready to break it down, simply tear into the butt sepatating it by each muscle. It will pull apart with ease.
Be sure to remove any fat or connective tissue that failed to render. A butt this size is going to yield you about 7lbs of good pulled pork. You can serve it right away or package it for later use.
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: h2qshop.com/

[@lifeinpanniers]

His accent makes me trust him on all things meat

[@backyardgrillmaster2910]

Avi GK lol

[@tylerhughes5420]

Southern accent plus overweight... please serve me food!!! 😍😍😍

[@jbarnes1108]

@@tylerhughes5420 never trust a skinny cook, brah

[@dieselmechanic9824]

Yes I agree

[@ahmadsamadzai8255]

His accent and repeated saying of butt and i feel like I'm watching porn.

[@TROYCOOKS]

That sure was some fine looking pulled pork Malcolm. I did one last weekend and made nachos with some of the left overs. Yum!!!! Enjoy your weekend brother! Cheers from Texas!

[@theblerdshow]

T-ROY COOKS My fiance started out watching you and I started out watching Malcom. Both of you guys are great.

[@iLoveLamp80]

I only started watching Malcolm because of T-Roy lol

[@TROYCOOKS]

I'm in good company when mentioned along side Malcolm.

[@TROYCOOKS]

Glad you found Malcolm's channel. He's got some killer recipes!!!

[@CosmicStargoat]

Yeah, Malcolm is one of the best of the best. Memphis style BBQ rules.

[@carloscontreras5228]

You know the food is about to be good when the cook is wearing crocks.

[@Nevrclear]

This made me laugh so hard!😂😂

[@Rotaris1]

hELL yeah

[@debartellomartinez7214]

This is the best boston butt recipe on all of youtube so help me beer out loud. I have used his recipe a dozen times it is bbq gospel.

[@corbyluv]

great video as always. no one sprinkles a rub container like malcolm.

[@petekane2501]

Malcom has got the most tender sprinkling techniques

[@ricardopolanco4718]

I thought i was the onlyone that notice that! lol

[@lawrencetalty7586]

I'm sitting here thinking to myself how in the world does he do that, I'm always taking the top off and pouring it in a bowl and spreading by hand 😂😂😂🤔

[@bobbo8389]

He definitely makes it look like an art form.

[@soheilz1160]

Malcom I just wanted to let you know that your channel has inspired me so much that I went out and purchased a smoker and have a list of meats I'm going to bbq for the next month. I have your videos all saved and ready to follow along with to smoke up some killer dinners for my family! Thanks for the amazing work your doing keep it up!

[@michaelweaver2614]

Hey just check in on you, how is your smoking turning out?

[@mog_3825]

5 years later, any updates? Favorite thing to smoke?

[@dmdm9198]

Did you give up?

[@nathanblack4893]

Guess he gave up

[@TheJohnnyMannion]

Malcom, you are by far the best teacher on youtube!

[@txtpqb]

Thanks for all the videos, Mr. Reed. I believe we've watched them all! We smoked an 8 lb pork butt on the electric smoker this weekend, apple wood chips and just the mustard/Killer Hogs BBQ Rub on it. That's it. At 235 deg it got to 160-165 deg internal(about 3.5 hrs.), we removed it and the smoke chips, wrapped butt in two layers of foil, put it back in at 235 deg(2 hrs) until we actually got 205 deg internal before we checked it. Thought we'd done something wrong and overcooked it so we checked temp again in a different spot, still at 200-205 internal. Removed the butt, let it set 30 mi and there was a LOT of juice in the foil, just like you said it would. The bone was almost falling out, and clean! WOW. Tender, oh my goodness ... took a dinner fork and pushed on it, the whole thing just fell apart. Tastes wonderful, and so tender! We'd never had one to turn out like this, perfection ... we just stood there and ate part of it right out of the foil. Thank you sir for all you do. Whenever I have question about smoking meat, your's is the only show I ever watch. Keep it going!

[@mikecoughlin4128]

1200 views in under an hour, not bad! I love your videos, I learn something every time. I'm smoking 2 shoulders, 20 drumsticks, and your smoked pork and beans recipe for my party!

[@bigbody_stunnaboss]

Imagine having Malcom Reed as a step dad

[@Mr.Burton17]

Grove•Original Holyshit I would be asking he lets cook every weekend lol.

[@IRONHEAD915]

😂😂😂😂😂

[@JohnVC]

Imagine going over his house and he's got something in the smoker going at 10 AM. 🍽️

[@jeremyhicks7120]

😂

[@labigboy256]

I think he may be my real dad😂

[@jeremybrockington6494]

Wow that looks real serious bro I'm from mass so I need to try cooking that style!!!!!!!

[@johng9815]

Mal... You really are amazing when it comes to smoking foods. I love how you're detailed in your smoked foods.... and then you go over all of what you did after you get the finished product. Thanks. That's how a show should be done. You're the man!

[@Itaintyouitsme]

New house? Congratulations!

[@bassworship50]

Malcom, I absolutely love of all of your videos. You explain everything so clearly. Thanks for always sharing and helping us junior varsity smokers.

[@porsche944mt]

What makes his videos even better is he has the written instructions in the description as well.

[@hermzinn8740]

Your videos are so helpful for us new to smokers. Thanks so much for taking the time to do the videos.

[@gilligun29]

How does anyone give this video a thumbs down? Haters gonna hate, I guess.

[@fredstone9016]

Yes a UDS smoker, I built one 3 years ago and love it. Simple, easy, hold solid, Love your vids man!!!! You're the greatest!!

[@Itaintyouitsme]

Just did one of these about two weeks ago. It was so good. Think it took me about 6 hours at 225 indirect on a Chargiller.

[@brandondonahue8988]

Chargriller is some dog shit if ingot the same one as mine lol

[@pipefield4581]

@@brandondonahue8988 lol

[@jackfrost326]

6 hours for a 10lb butt at 225? I go an 60-90 minutes per pound at 230-250 degrees. No need for spray with that fat cap on top. Especially when you wrap it all up

[@strengthteam8535]

Just in time for Super Bowl

[@wesleyfrisch1989]

I did exactly what he said and my Boston butt was delicious! I wonder though, would HowtoBBQRight use injections for a pork butt? Asking for a friend.

[@terrywatts1060]

Yes he has a video on that one as well

[@zerozero7004]

5:16 Crying!! LOL

[@canales732]

Lmao

[@jdgower1]

LOL! You'd think folks wouldn't have to be told that, huh? I think we just caught Captain Obvious without his mask on!

[@SadParting97]

This man got BBQ down to a science. He would have a phd in BBQ. Absolute technical.

[@hroz4467]

I have been watching your videos for almost 2 years now, love everything you do. I have done some of your recipes, and hands down, they were the best BBQ I have ever done. So I Wanna thank you for your talent and those awesome videos, the best BBQ channel on you tube ever. Thank you from Brisbane Australia !

[@breslaj4]

I made this yesterday. The bark was not hard and crispy. What did I do wrong?

[@jdillonusa]

Great instructions! I followed this to make my first shoulder and it came out great! The only thing I changed was using my own rub. Easy to follow and guests were loving it! Thanks Malcom, you have one of the best channels out there!

[@benpark1712]

Nice tip in adding the raw onion to the charcoal!

[@tuckerh9664]

use the onion to clean your grill grates first

[@travisminton2141]

Might have try this on my next cook. Maybe save some of the onion skins or outer layers that get discarded.

[@rogerrathbun444]

We always make up a pulled pork pizza with the leftover pork and it is amazing !

[@veterandadtactical9556]

Whats up man. Great video. I did my first one this weekend using your method. Kept it around 260-280 for 11 hours turned out perfect. Bone literally fell out. Everyone i served it to (10+ people) loved it. Thanks for the great review. I subbed. Also did the dino beef ribs at the same time turned out perfect. Thanks again man. Youre a life saver.

[@cjcuso942]

cooked some pulled beef sandwich like you did holly smokes man that was damn good! thanks man! great cooking tips buddy!

[@indylive4926]

Using your hot and fast recipe for the 1st time today. Started mine at 11am. Great video as usual. Have you ever tried B& B logs? I like them.

[@stevenwiseley105]

Hey Malcom. Your instructional videos are the best. Watched many but yours are hands down the best. I ruined 3 pork butts until I found your stuff. Your rib info spot on. Brisket was delicious. My family says thank you. Do you ever do wild game? Especially venison. I am an avid hunter, as well as amateur outdoor cook. I can't tell you how many tenderloins I have ruined trying to smoke and keep tender and juicy. Always come out tasty but DRY! I hate ruining good meat trying to figure things out. Any help would be appreciated.

[@KronMastaMax420]

How on earth do you ruin a pork shoulder? Apply low heat for as long as it takes until it falls to pieces. Done!

[@mikebloom2]

Game is generally lean and small. Try smoking around 200 and keep an eye on it. Sometimes you may have to starts it in the smoker just to get the flavor and then finish in the oven where you have more control over temperature. It's easy to over cook small cuts of lean meat.

[@bricksquad9552]

Max Steel Nowhere close...

[@mauminimal07]

Same as me the best

[@ezrabrooks12]

mike//// Nothing better than a Deer Steak on the Grill!!!! YOU GOT TO KNOW HOW TO COOK IT THOUGH!!!!

[@markericksen9445]

Malcolm, I cooked my first Boston butt today. It was an eight pounder. Followed your instructions and it turn out great. Used a regular propane grill. Don't have anything more sophisticated than that. It took me 9 hours to get it to 195 degrees🤔 but it was lots of fun. Thank you.

[@victorbitter583]

That was awesome and a great way to show that you dont have to take 12 hours to do a butt. The look on your face after you ate that money muscle was priceless and really conveyed how delicious it must have been. I did a butt a few weeks ago and it was excellent. Thanks for helping to make my bbq so much better. cheers.

[@travisminton2141]

The last pork butt I did, I poured about 1/3 cup of natural unfiltered apple cider (juice not vinegar) into the foil just before wrapping up the meat in it, about half way through the stall (meat temp about 155 to 160). Cooked until meat was 205 in the middle. The juices captured in the foil were amazing. It does soften the bark when you wrap the meat halfway through but it was still dark and tasty bark. Added the juices from the foil back to the shredded meat (meat looses a lot of moisture after shredding it) and it was some of the best pulled pork I've ever done. Now I want to try using apple butter as the binder instead of mustard. Something about pigs and apples that is magical!

[@bubblehead7680]

When I do my butt in my UDS I put a pan of water in there, put the probe in and let it go till it's done. I never take the lid off once. Set it and forget it. Turns out great. Good stuff.

[@terrywatts1060]

Yep, i've seen it done both ways as well. Some people like to wrap and some don't

[@bubblehead7680]

@@terrywatts1060 I actually tried it the Myron Mixon way because I didn't want to spend all night getting up and no sleep, so hot and fast along with the wrap (never did it before) and it actually turned out really good.

[@gilbertsaiz4078]

Hey Malcom, I have been watching and learning with you for awhile now. 3 questions.. Where can I get some of your rub? The Smoke thermometer you use also and last why does my mouth water every time I watch? haha

[@howtobbqright]

You can find the rub on our website h2qshop.com/ You can find the Smoke here: goo.gl/IUioDq

[@leftyno9]

Love how simple this is. No brine or injections. Love all your recipes you make bbq so easy!

[@MasalaCurryChannel]

I thought I was on a strict diet. What am I doing here?

[@timmybob2]

Masala Curry Channel nothing wrong with dreaming

[@kalex1427]

Malcolm deserves his own show on the food network He already OWNS youtube! Head and shoulders above the rest.. Because of Malcolm's videos, I am the Grill Master at home and at work. Thanks Malclom!

[@couldntcareless2602]

Is anyone else as immature as I am and laughing at all the butt statements?😂🤷🏻‍♂️

[@Littlelewie151]

Great videos!!!! Malcolm has taught me a lot through his videos!

[@Ricardo-eg3wn]

Thanks Malcom ! I did your ribs , about to do a butt now, did your chicken drums too dunked em in glaze! Put em on the chicken rack! #1 no nonsense bbq is how to bbq right. Your work is appreciated at Kings Bay Naval Submarine Base GA.

[@gardengnome3356]

Thank you for your service👍

[@Ricardo-eg3wn]

garden gnome it’s a honor and privilege thank you for your support

[@44556613able]

let me start by a comment about the crocs and shorts. i live in Mi and was outside earlier and felt that my face was about to fall off...so cold. anyways, enough about me...this looks really good and as always, you make it look super easy. thank you for sharing

[@corbyluv]

AllAluminum was cold here in MI today. buuuuurrrr

[@44556613able]

corbyluv crispy, stay indoors

[@howtobbqright]

+AllAluminum it was 73 degrees here early this week here in MS

[@44556613able]

HowToBBQRight Malcom Reed sounds like my kinda temp in February

[@michaels4883]

Sounds about what the temp was here in the Dallas area, guessing the video was made either Sunday or Monday :)

[@anthonygibson5559]

Great video Malcom! Think i might fire up my UDS this weekend after watching this. Thanks for the inspiration brother! keep up the great content.

[@desbrand3585]

If Cartman had his own Rib Shack

[@aidans4588]

Except he doesn’t fart on it 😂

[@oODJFriendlyOo]

cant really order a pork/boston butt over here.. so a upper pork shoulder with the blade still in about 10 ish pounds yeah?

[@rustykc]

Hey Malcom, man that was some pretty pulled pork! Did you by chance happen to use a different mic or equipment? it seemed like the video was crisper but the audio was amazing!! thanks for sharing your video and do you ever do cooking classes in KC? cheers

[@corbyluv]

Rusty KC I noticed that as well. Seemed like to me he went back and did commentary over the video footage

[@howtobbqright]

+Rusty KC yeah, we are always trying to make the next one better. We're learning as we go

[@ParkerHarrington]

Great video, thanks. When you pull the butt for the wrap after getting good color and smoke flavor: What is usually the internal temp? Also if the butt is wrapped in foil, and not gaining any more flavor: would it be the same as just popping it into an oven at 275? (That may be "cheating" or "BBQ heresey" but just curios if it would change the product.)

[@Rob-gz8fr]

Man I would pay you to cook for me

[@jonathanlavis7447]

I would even eat this is u payed me

[@tylersmith7355]

I can't think of anyone I would trust more when it comes to anything relating to eating meat than a big happy dude with a southern accent and a half dozen different types of grills/smokers on his back patio. At the time I post this there are 299 dislikes.... who the hell is clicking that button??

[@bryanc.tejada2408]

Vegans lol

[@Benwikimedia]

Show us how you make your nachos.

[@timekeeperstudios]

Made this recipe yesterday on a Dyna-glo wide body smoker. Overall start to finish cook time was around 8 hours, and it was fall-off-the-bone perfect. Very moist, and the glaze was really good. Definitely giving this two enthusiastic thumbs up!

[@BrianRousseau603]

Hey Malcolm, 5 to 6 hours ?? I do Boston Butts and they run me 8 to 9 @ 250 deg. I use my Modified R2D2 smoker and I usually get stuck at 160. I wrap it and back on but just hang for the longest time. Is there is a trick to get these 5 to 6 hours smokes ? Making me thing I want a drum now

[@cptbimes1]

Brian Rousseau 12-13 hours for me for a 9.5 pounder. I wrap at 160F with butcher paper. 250F grate temp right beside the butt. This is on a Weber genesis (which is very consistent for a grill).

[@peechyman]

Brian Rousseau sometimes when ur meat stalls is because of the low start out temp that's the reason for cutting the time and increasing the temp so the coals are hot enough and the meat won't stall so shorten the time like Malcolm did and raise the temp to 275 and it won't stall.

[@howtobbqright]

+Brian Rousseau increase the cooking temp to speed up the cook. Might try cooking at 300 and you'll get a 6 hr butt

[@DBarnesUA]

Brian Rousseau I would think by running at these high temperatures burns the wood chunks too hot creating cryselle making the meat bitter. The smoke coming out of the smoker should not look like a steam train should have a light blue tint to the smoke.

[@jmead2294]

@@DBarnesUA What makes the meat bitter is the bark on the wood. Get the bark off the wood chunks before throwing them on the coals. Most Pitt Masters wont tell you this because they dont want the competition.

[@jandasalovich6469]

Making one today:) Thank you Mr. Reed. My husband is halfway through this. Everything is turning out just right. Thank you for making this accessible to us. We are already planning on purchasing your products. Blessings to you and your family. Merry Christmas 2019.

[@brianegeston9652]

I stopped watching this when he said Pats vs. Falcons. I live in Atlanta. I still have scars from that day.

[@JohnVC]

Don't worry Brady's gone awol

[@jklivinlife]

Malcom, love your stuff. Inspired to cook and start my own channel for cooking and Living Life stuff. Cheers Bro!

[@raffertysrules7184]

This is my go-to recipe on my UDS when feeding a crowd. Perfect every time. I use left over glaze as a sauce afterwards, its excellent. Thanks for a great vid!

[@KhreamedKhorne]

About how long will this take on an offset smoker? I have two 4-5 lb roasts i'm gonna do here soon but I can't find any reliable info to help me know when I need to fire it up.

[@raffertysrules7184]

@@KhreamedKhorne its never exact timing, but I try and make sure I have the meat on by 7am to be ready for dinner. That usually gives it a couple of hours rest.

[@KhreamedKhorne]

@@raffertysrules7184 Thanks, yeah I sort of figured I'd just be better off starting very early. I'll be doing it tomorrow morning, just hope I don't fuck it up lol. I've only ever smoked spare ribs successfully. When I tried brisket, it came out tough and dry, I think maybe it was a combo of me not having using briquettes and my brisket not having enough fat. THis time around I have good charcoal, just need to figure out how to maintain temp on my particular grill I suppose.

[@oODJFriendlyOo]

@pitmaster.. from th uk we dont do much smoking... im a chef, just picked up your channel... loving it.. just played this over and over ty for your content..

[@mccoyji]

falcons got "smoked"

[@essexginge9167]

My good lord....I’m so glad I’m not vegan look at that juicy thing 😛

[@brandon2932]

Malcom I saw u on TV as a judge!

[@rustykc]

brandon2932 which show?

[@calvinstulip]

Rusty KC Night Court?

[@brandon2932]

Rusty KC it was one of those bbq competition shows similar to BBQ Pitmasters. Forgot the name unfortunately.

[@allones3078]

So how can you do a cooking video without explaining what is in your rub. Like showing how to fix a car but not tell the folks what car parts you are using.

[@solomonsilal3180]

U look little Kevin Owens hahaahha anyways thanks

[@liamlad1]

Great job Malcolm, as usual. I have actually moved away from injecting and really prefer the standalone pork flavor. Love the glaze btw! I will have to give that a try. Awesome!

[@JohnKidd]

Hey Malcolm, smoking some wild hog butts next weekend in South Mississippi on a Lang. Anything special I should do different? Plan on cooking like I normally do butts, injection and The BBQ Rub

[@Nkumbi_TS]

4am in 🇿🇦, I wish I didn't come across this channel 😔💔

[@jeremyheyman8952]

I think I made a new best friend over the Internet today his name is Malcom 😂❤

[@imeshdananjaya1144]

Never trust a skinny chef 🤣🤣🤣

[@jonathanmcelreath5556]

Your killer Hogs BBQ RUB is the best rub I've used on pork!!!

[@mldowjr08]

luv your videos!! I'm from TX and they say beef is King but My mom is from Al and I am a pork man!!!! Ribs and butts' is what it is all about!!! love your stuff and you keep it simple like a good southerner should!!!! keep it up brother!!

[@johnnyargo8509]

When you get goose bumps on that first bite it makes you feel good.

[@Ray-po1yu]

Malcolm, I'm new to smoking thing. But with your help and seasoning everybody can't get over how good it is. I tell them after I do this for a while it will get better. They said that's impossible. Thanks for all videos.

[@timothybueschel7114]

HOW THE SMOKING WORKING FOR YA. I ONLY DID A LITTLE BIT LAST YEAR TO INCLUDE SMOKING A BRISKET AND SO FAR SO GOOD. THIS YEAR IS A DIFFERENT STORY. THE SMOKING THIS YEAR HAS BEEN PHENOMENAL SO FAR. BEST OF LUCK TO YOU.

[@tonydancefit]

I'm so glad I came across your channel. Your videos amazing. Keep them coming my brother.

[@caseyoutdoors3897]

tell me how did you get that pork butt done and 6 hours. It always takes me 10 to 12 hours on a 10 pound butt. Of course I always cook it 225 I guess that's the main difference all in all it looked scrumptious have a blessed day.

[@mllm1]

This guy really knows his stuff, I think he’s my brother from another mother, in my dreams, how can you not love him?

[@sonastainbrook]

OK, I just got my kettle going and I'm going to try it out. Thank you so much for the tips!

[@buddybellwether2188]

8:50 "Let me show you how easy this butt is to pull apart" XD It's so hard to barbecue or work on a car without using hilarious, accidental innuendo.

[@flashy5150]

This is what I called it a few years back, when the Bruins had the Flyers down three games to nothing in the NHL playoffs and the Flyers came back and won 4 games straight, beating the heavily favored Bruins out of the playoffs - “Smoked Boston Butt” 😜 … but then, the next year, the Bruins met Phili again in the playoffs, and swept them, going onto winning their first Stanley Cup since 1970😢😭

[@davehorn1422]

Been up since 0300 smoking my butt, thanks for your videos!!!!

[@clintonlied]

I just put a 3.7Lb Boston Butt on my Weber Kettle. How many hours/Lb should I smoke it on, and what should the internal temperature be? For the rub, I used: MSG, local market pulled pork dry rub, and chili powder. For charcoal, I am using the snake method with hunks of felled hickory interdispersed.

[@sk8tor4ever]

I don’t eat pork like this, I prefer just bacon, breakfast sausage, a patty. I do enjoy a well made cooking video.

[@tomdaoust]

You don't mention or describe the critically important tools: the insulated gloves, spray bottle, grate, fireproof probe (not an oven-type probe). All VERY important. Can't do this without proper tools. Good demo overall. Thanks.

[@fencekid]

Dude, I love your vids, but just can't take that same dum ti dum dum background music in every single one of the many vids of yours I've watched. Just can't take any more

[@cybernode33]

I've been a Qstoves user for a while, but recently, I switched over to Asmoke. I've got to say, the difference is night and day! I love that Asmoke uses wood pellets as its fuel source - the variety of flavors available really adds an extra depth to my cooking. Plus, the digital controller is a game-changer, allowing me to maintain my desired cooking temperature with precision. The best part? It's portable! I've taken it on road trips, camping, and even tailgating. It's smaller and lighter than the Qstoves model I used to have and the battery life is excellent. Plus, the remote temperature adjustment and food temperature monitoring via the app is super convenient! Trust me, once you go Asmoke, there's no going back. #Asmoke

[@kstailey56]

THANK YOU MALCOLM - XOXOXOXOXOXO -- Malcolm, aren't you concerned about the Butt burning on the bottom as it sits right on top of the fire - I know the fatty side is down but it seems that is direct heat and direct fire under there ?

[@chadmcnary9629]

Hey Malcom! Love the videos, I’ve learned a lot from you! I smoked a brisket & a fresh ham for the 4th and came out perfect. I have a horizontal smoker, the firebox is slightly lower than the smoker grates, would you recommend I place my butt fat side up or fat side down? Thank you in advance my friend! - Chad

[@Barneyrubble241]

I usually cook them on my cheap ass $100 Brinkman smoker for about 6 hours to get some good smoke on it and then transfer to my oven. I cook it at a little lower temp around 250, but it always takes mine about 1.5 hours per pound to get it to around 200 degrees internal temp. I'll have to try 275 degrees & wrapping it to maybe cut down on the cooking time. Yours only took about about 5.5 hours to get it there and pulled apart just like mine does. One thing about cooking and BBQing. You're always learning something.

[@arcturusbbqsausagemaking2435]

Malcolm one question (1) is that hot rub really hot Like the way you seasoned that butt My family likes a little heat but not something that overpowers the meat (,2) Do you sell your rubs

[@jasonbaker1001]

One question @HowToBBQRight @10:00 minute mark on the video. Did you do what most of us do. We cannot wait to try and we burn our mouth. I notice a cut in the video. Lets be honest. No matter how much of a great cook we are there is one amateur moment we all have in cooking. We cannot wait to taste. Loving all of your videos mate from Down Under in Australia. I am able to get all your rubs and sauces down here as well. I love the spicy BBQ but love that vinegar sauce is next level. Keep showing us on How To BBQ Right my friend.

[@matthewkenna1053]

Trying pulled pork this weekend on a master built electric smoker. Malcom What Temp & cook time per pound would you recommend? I see alot of videos where they cook at 225 - 250 for 8 hrs. Any info would be great . Thanks

[@Aristocob]

Hold on, Malcom. In this video you are smoking butt at 275, but in your previous butt video you said you were smoking at 225-230. What's with the difference? I don't mean to sound argumentative but I'm smoking in the morning and this just shook my confidence in my plan a tad. Scott

[@howtobbqright]

I'm cooking this butt a little hotter and faster. The only difference is cooking it at 225 is going to take a little longer. But if your cooker likes to run at 225-230, run it there.

[@SemajResarf]

Tried this as my first time smoking it came out perfect. This man is a beast.

[@nickatnight782]

Great stuff as always my man! One question, isn't that smoke too white? Too thick? Won't that give you that gross smoke taste (that I always seem to do by accident lol) vs the clean smoke taste from a proper burn? Thanks in advance

[@damoose1829]

Thank you Malcom for another great Video.Just picked up a two pack of Boston Butt 7lb each and two Racks of Ribs for this weekend. The smoke will be rolling here in WNY. Enjoy.

[@RodStiffinton]

Anyone who says foil like he does earns my immediate trust

[@BrianMiller1973]

“Get the rub even all over the butt”. Agreed!

[@ricksmith4999]

Hello Malcom, question, I put the mustard and rub and brown sugar on my butt. I put the butt in my refrig. over night and did not wrap it in suran wrap. Will this hurt my meat ?? Thanks

[@The4blade]

Lmao. U look like you’re about to make out with your high school sweetheart when taking that first bite. “FAT BOY PROBS”. I am also fat.

[@vilhelmhammershoi3871]

So.... Boston Butt.... For that one Super Bowl. Boston because of the Patriots and Butt because of the Falcons? OKOK Bad joke. Great cooking, brother.

[@calvinstulip]

Everything you make looks outstanding! I've tried several of your methods/recipes and they've all turned out fantastic. You're a great teacher. Thanks for all the videos and all the help!