How to Make Perfect Pork Butt 101 (On Any Smoker!)

[@BSBBQ]

One thing I forget to mention in the video is that for the injection mixture, you MUST heat it up on a stove for 5-7 min until mixed and then let cool COMPLETELY before injecting.

[@michaelramirez3112]

B'S BBQ great video...ima smoke my first one this weekend.....wuick question...do u let it rest before u start pulling or do you do it immediately after pulling from pit??? thanks

[@kylemcgeever]

I've never tried injecting. I always have tons of juice from the meat itself pooling up in the plate during resting. And I always lather with olive oil before rubbing, allowing more seasoning to stick. I start it with fat up and leave it there until finished. But that's what's cool about barbecuing, everyone has the own style. Great editing and really funny.

[@Chulo69x]

WoW! :0 Wish I had read this comment before I attempted my first Butt! Oh well next time, hope my Butt tastes good ;) LoL,,,

[@jamiebavilla1827]

I am on my way for a dish!!! Yum. Lol

[@babb4214]

@@michaelramirez3112 Definitely let it rest.. Most meat that you cook should rest in my opinion. I cook my pork butt almost exactly like he does (even with rubbing and injecting the night before) and I'll pull it off the smoker when it comes up to temp and wrap it in a towel or old blanket and let it sit for a while. At that temp, it'll render down the fats in the meat and you'll have juicy, tender pulled pork. I know this reply is a bit late but hopefully it'll help you out a bit.

[@drgnlrd1213]

Two years ago I watched this before doing my first pork butt. Many butts later and even watching other videos this is still my go to video if I want a refresher! Turns out perfect every time! The only thing I do that is different is after it comes to temp I leave it wrapped in the foil, wrap it in a giant beach towel, then put it in a cooler for an hour to rest.

[@BSBBQ]

Awesome to hear! I'd totally have rested it if I had time. But a hangry wife and the stall lasting an hour longer than I had accounted for meant pulling right away. 🤣

[@carold8345]

Yep, you're right! I cook for 10 hours and a lot of time, it's gone before I get to eat. It kinda makes me feel good, that they like it, but then again, I gotta pray there is something left for me. That's why "Chef Treats" were invented. What happens during the cook is no one's business. If a little is missing when it gets to the table, Oh Well, I had to make sure it was good. Thanks for the posting, you helped me with the injection process.

[@daviddionne8296]

Never trust a skinny Cook....

[@mooksixalpha5694]

Prepping my new smoker as per your instructions right now, I have an 8 pound Boston butt in the freezer for my first attempt ever. I appreciate your videos very basic and easy to follow many thanks bro.

[@BSBBQ]

Wow, a genuine compliment in the comments section. You rock. Good luck on the cook!

[@uuzd4s]

Watched a few YT vids on smoking a Pork Butt & one tip I liked was to place a few pats of unsalted butter, a dash more Rub & some Brown Sugar over the Butt just before wrapping. I did that on my first Butt in addition to adding a half cube of melted butter (about 2 oz) to my injection marinade. No weight loss occurred, but neither were there any complaints. Just another thing to try that doesn't seem to hurt a Good Pulled Pork Sandwich.

[@brokencontrollergaming6878]

Banger of a video! I watched this the night of cooking two 4 pound butts for the entire neighborhood for the first time. It's actually the first time cooking for anyone outside my inner circle. Started smoking at 2:30am and smoked for 5 hours at 225-260 (it's not the most reliable on the market lol) and after watching temps like a hawk, I transferred them into a water/apple juice/sweet bbq sauce into two crock pots on high. Temps pulling it off were around 130, so I feel like I am in the slot for making fall apart bbq. I will check the temps 3 hours into crock-potting them, they have some gorgeous bark! If the temp climbs too high too fast in 3 hours, I will back it down and go slow with it for the remaining 3 hours. The lack of sleep IS making the delirium kick in, but I am sure if you have made it THIS far in the reply you might have a chub thinking about the meat my neighborhood will devour. Just know: it's a chub we share TOGETHER! Bless you all! Long live smoking!

[@skins0617]

boston butt done and cooled. 620 pm. awesome method with fabulous results!

[@BSBBQ]

Great to hear!

[@bronowitz]

It's not the fat that renders down from 190-205F. It's the collagen which is like the protein glue inside the muscle fibers. At those temps the collagen gelatinizes. That's what makes the pork tender.

[@mike.1109]

I doing this for Christmas ! No more turkey and ham for me something like this on a grill sounds good to me.!

[@BSBBQ]

I do the same thing. BBQ or bust.

[@jerryhubbard4461]

It is true that everyone has their own way of doing things. Personally, on a Boston butt, I want to taste the meat and smoke of hickory. The southern way. So I use only salt, black pepper and melted real butter for the internal injection. On the outside, I use salt, pepper, little garlic powder and that is all. I smoke mine on the Big Green Egg until the internal temp reaches 195 and take it off the smoker for a resting period. I use indirect heat and no wrap. Chef Jerry

[@doogiehowson84]

Great video mate. Loved it all the way from South Australia

[@BSBBQ]

Awesome to hear!

[@terrysimmons4671]

This was an absolute pleasure to watch. You just taught me temp is everything. I also enjoyed your humor and comments to some of these folks. Well, bye.

[@StingerSecSol]

Getting ready to smoke my first butt. Thanks for the detailed video guide. Looking very forward to seeing the final results of my first attempt.

[@JinaPatton]

Did a modification of this technique for a pork butt, it came out divine, thank you for the video!

[@antoniowade3318]

Excellent video Brandon. Good Intro. Thanks Wade Out..

[@MG-xy2sd]

I really enjoyed the cook and commentary sir.😂😂

[@tinaroberts2165]

This is my first time watching your videos and I loved it. I'm ABOUT to cook my first one tomorrow because of you thank you fingers crossed

[@BSBBQ]

Great to hear! Let me know how it goes.

[@tinaroberts2165]

@@BSBBQ omg it turned out great I used apple and Peach wood chips

[@BSBBQ]

@@tinaroberts2165 that's awesome. First of many.

[@tinaroberts2165]

@@BSBBQ ooh yes I can't wait to do another one

[@bradleygibb8632]

Did my first butt , turned out perfect thanks for the advice everyone loved it and I looked like I was the champ

[@BSBBQ]

Awesome! I love to hear that it helped.

[@skins0617]

gonna try your method on a boston butt tmrw All set up and ready 4 early am fire up. #excited

[@jerryhubbard4461]

injection is what flavor you like. For me, Salt, pepper and garlic powder. I enjoy the taste of the meat. After the meat is done, then you can put whatever flavor you like. As for outside rub, salt, pepper garlic powder. Smoked with hickory and that is it.

[@michaelnicholasbogden9161]

Man, this was great. Much respect for taking the time to do the video. Thank you.

[@BSBBQ]

Thank you.

[@mmleck1]

This is the first video that actually takes u step by step... Amazing Job!!!!

[@BSBBQ]

mmleck1 thank you.

[@MichaelHenryMusic]

I'm getting ready to smoke several of these for a graduation party this Saturday. My first time doing them. Thanks for the video, I'm watching as many as I can to get over my apprehension!

[@garrettcrowell5116]

Did this yesterday. Butt came out perfect! Thx!

[@BSBBQ]

So happy to hear.

[@governmentcheese2257]

I was lucky enough to use your method on my first butt and since then i've tried others methods on youtube. The wife and i keep comparing other methods we try to "that first one". Ive come back today to re-watch and cement this method into my brain. Its the only way i'll do it from now on. Thank You so much for this video!

[@BSBBQ]

Haha. Awesome. Best compliment on this vid I've gotten. Thank you very much. Keep that smoke thin and the beers cold.

[@blackrm84]

I just got me a smoker for my birthday last week just got it seasoned its ready to rock keep calm and smoke on !!!

[@debbierabe1756]

Happy Birthday. Good Luck. Its gonna be great.

[@kdisabelle]

Great Video. I followed your video a couple months ago and had amazing results. Cooking another this weekend.

[@michaelmason9559]

I’m completely with you! No sauce, it just covers the taste. Awesome video. Think I’m gunna do a butt this weekend!

[@BSBBQ]

Michael Mason ya know, I may just do one myself, as well. Lol

[@agon1963]

Yep. Should have watched this sooner. I just smoked a pork butt and took it off at 8 hours. (Wrapped at 5 hours) It needed at least another hour. I'm definitely going to get an injector.

[@BSBBQ]

Always smoke to internal temperature. Lesson 1. Glad the video helped you, though. Smoke on.

[@playschool50]

Second time doing this watching this video guy's! It tastes awsome when its done. I cut salt by a 1/3 this time my family thought it was a touch salty I on the other hand didn't.

[@BSBBQ]

I love that you're honing it and making it your own. Well played and thank you for the kind words.

[@jackdaniel.2546]

I detected a little Super Troopers in there. Meow. Good video. 7.5 pounder on the Kamado tomorrow.

[@BigDThatsMe]

Good job! The bone slides out like that you know you hit the mark. Something I do at the end when probing for temp (still wrapped) is feel for resistance. The probe should slide in like a toothpick does into a cake, no resistance. Thanks for sharing.

[@cybercamp2900]

BRANDON!! Let’s go!! Great info for a newbie. Many thanks🙏🏻🙏🏻🙏🏻

[@mikesyverson8126]

“Gotta get the BUTT, BUTT, BUTT”,,, LOL. Love it! Great clip!

[@masaigeraghty3525]

Good job brother keep up the good work .

[@ClareGardens]

I did this over the weekend, it turned out Amazing!!!! Thank you so much for taking the time to put this one together.

[@BSBBQ]

Awesome!! Glad to hear it!

[@rogeliotorres6002]

I really like this video, very awesome an like how you broke down this cooking video. 👍👍

[@BSBBQ]

Thank you.

[@northerncowboy8409]

If get a pair of string knit gloves and wear them under a pair of silicone/rubber/latex/nitrile gloves, you'll be able to grab stuff off the grill easily. The string gloves insulate well enough for short handling.

[@mitchelld7130]

great video! I really appreciate the details...I did one last year and it was perfect...going for it again tomorrow !

[@BSBBQ]

Good to hear, I hope it turns out better than perfect!

[@montebarnes4498]

Hey I like your video . Very informative. You cook the way I like to..

[@Mud-Grub]

Great video mate. I’m doing my first smoke of anything and doing a pork butt on Christmas Day. This video was informative and funny and I’m now a little bit more confident after watching this. Cheers.

[@BSBBQ]

Jayyencee B awesome. Glad it helped. You picked the right meat for your first smoke. Pork is extremely forgiving. By that I mean if your temps spike or dip, it's not the end of the world. Also, I forgot to mention in the video, you need to put the injection ingredients in a sauce pan and heat them for 5 to 7 minutes stirring often. Hope your cook goes well. Enjoy.

[@leegodfrey8719]

Great video man.. Your a funny guy

[@joesolt3003]

That silhouette target in the background makes me very happy. Support 2A!!!

[@thepunisher8078]

thanks for serving so others may live

[@allenbarrow1320]

Awesome info. Thanks a lot!

[@kingdiazdaniel]

You earned a like from me when you said: “The pork butt is a lot of fat.... I’m basically a pork butt...” 😂

[@BSBBQ]

If I'm not cracking a joke, I'm not myself. I can't make a video without some form of humor in it. 🤣

[@chef4oh1]

Great video, one of the best i have seen in long time very professional and to the point

[@priayief]

Excellent video! And I love my Javelin too!

[@mattcrisson6735]

I’ve made this twice now. I use the Weber rub and apple juice with soy sauce and it’s been out standing.

[@douglasreeder6566]

Excellent video Brother! Thanks from a beginner. God bless America!

[@Mydailydadlife]

I think this channel is gonna go far! Great content man.

[@locodiablo8130]

Excellent! That's some good old school smokin right there!

[@playschool50]

so good! I just got finished it turned out amazing thank you for the video!

[@BSBBQ]

Awesome to hear! Glad I could help!

[@debbierabe1756]

Im drooling. Make my plate fast. Lol looks so good.

[@BSBBQ]

Ha, thanks for the compliment. Made 18 lbs of pulled pork for my wife's cousin's open house and it went fast.

[@pingpong4016]

Love the shirt man!

[@PDXTundra]

Great video brother. This is how I do it for prep. For butts and briskets I use my Weber Smokey Mountain and the kettle I use for ribs, but I have done a butt on the kettle and had excellent results like you did. That clean bone made my stomach growl. Subscribed.

[@esstee5888]

Love the SAR shirt, great video

[@harleyrdr1]

Looks great! Going to do one tomorrow. 😬. Just an fyi, worchestershire is a county in England. Many people butcher pronouncing like Wor-chester-shire but it’s really easy to say. First off, forget the R! It is pronouned Wuss-ter-sher. Many people from the region even shorten it more. Wuss-ter. So now you know! Happy 4th!

[@porsche944mt]

I always wondered about the name and its origin. Thanks for the correctpronunciation, too! I wondered where the "R" comes in! LOL!

[@locodiablo8130]

Just like Worcester MA.. pronounced wuss-ster!

[@gsbbq4870]

In Maryland it's What's this here sauce?

[@jeffreyburke560]

I've watched at least a 100 videos on this and this truly is the best and most informative thus far. One question...How is the bark doing it this way? Thanks again.

[@BSBBQ]

Thank you very much. Once the butt is unwrapped and pulled, the bark naturally dries up just a little. Not to the point of being hard. Just firms up to give that awesome taste.

[@alexamerman5357]

Javelin Pro: The best instant read thermometer. Quicker than the thermapen and half the price. I'm not sold on the "smoke and sear." Buy a cheap smoker or indirect cook on the kettle grill for a few hours and finish in the oven.

[@mitchelld7130]

Excellent video man...probably the best on the web for a butt...butt...butt...have used this for like 3 butts now and they have all been wonderful...about to do another one now for Labor Day... many thanks!!

[@BSBBQ]

That is freaking awesome to hear. Thank you very much for the kind words.

[@Backwater_Boonies]

Thanks man I was needing a reference for starting

[@alice.mansell]

Hey Brandon, thanks for sharing your expertise. I noticed your shirt logo and glimpses of your tattoos "That Other's May Live" . Would love to hear more about your service connection. I was a PJ class 79-003. HooYah!

[@maverick6442]

Good video, the only thing I wish you would have told more about your fire,how much wood, charcoal to make it burn all day.

[@Straight-Outta-Roanoke-AL]

😂 Nice video. I really enjoyed it.

[@geekpatrol0]

Haha at 10:56 "I am basically a pork butt" Thanks for a great video!

[@antoniotinoco7328]

"Pull out like you don't want no babies" Subbed lol

[@wesleykinder391]

Thank you. That was very instructional I'm about to do my first either tomorrow or Sunday and you just talked me through it. I'll let you know how it turns out. Thanks again.

[@piranajoe2]

This was a great video!

[@vinny3066]

"I'm basically a pork butt" 😂 😂 😂

[@michaelkennedy1520]

Thanks for the video. Gonna use yours and another as a reference for a picnic shoulder tomorrow in my electric smoker. Keep up the good work!

[@BSBBQ]

+Michael Kennedy right on. Everything I said here is the same for a shoulder. Keep the smoke rolling and let me know how it turns out.

[@michaelkennedy1520]

BrandonKalman had issues with temp, but i smoked it until 140, wrapped it at 160. Total time just over 8 hours. Took it out at 203 and let it sit. Made a sauce out of all the liquids in a saucepan with honey added. Phenomenal. Thanks for the help, bruh. Used cider, cider vinegar, and a lil hotsauce with salt for the injection fluid and the same minus salt for the spritz.

[@BSBBQ]

Awesome! Glad I could help. Kind of the whole point in making these videos. I'll have to try making a sauce from the juices.

[@patricehall889]

Michael Kennedy m

[@JoseEspinoza-lc4vj]

Thanks for the info brother man. Keep smoking!

[@jcsieben]

How often do you change the coals or add more wood? Is that the same wood and coals since the start, or do you need to keep adding?

[@joehallahan4292]

Waiting to try this, thanks.

[@kevinpatat9321]

I love watching this video and your process of smoking this meat ..

[@cliffnotemad1son]

The best butts I've cooked have always had the bone pull clean, and I use my rub with apple juice sometimes with cider vinegar for injection and never knew it was meat temperature that released the bone. Thanks for the temp watch.

[@Ronmacabeo]

Brandon, great video! I plan to to smoke my first pork butt on Xmas Eve using my offset pipe smoker I got 4 months ago! Wish me luck! Cheers!

[@johnphillips5994]

Pipe smoka

[@simplemansBBQ]

Really nice video. I just subscribed to your channel

[@timclarke3289]

Great Video! You made me laugh as well. Keep up the good work!!

[@Biggp279]

I’m new to smoking. 2 questions. (1) what’s the difference between smoking a pork butt with the bone in vs bone out? (2) once it’s done, do you leave it wrapped in foil while it “rests” for about a half hour? Great video 👍

[@BSBBQ]

Some say the bone adds flavor. I've not noticed a difference. The boneless one will be harder to keep together longer. Tie it up with so.e butcher string and you're golden. Yes, I let mine rest in the foil and its juices. Happy smoking!

[@CornholeSteve]

I smoke mine overnight and pull it off the smoker at 7-8am. I then put it in a cooler for 2-3 hours to let it rest. Usually, it's still too hot to pull bare handed. That's where some good bbq gloves come in handy!

[@schurley2899]

Just picked up two nice butts at Sams club , both 8 lbs, cooking one during the week on my mec30, good info man love the vids keep it up!

[@schurley2899]

Mes 30 damn autocorrect

[@rrock1976]

This was a great video

[@tylergunther8219]

I like the PJ shirt!

[@strhhswgter]

Lets see more videos. Great humor!

[@thomassullivan410]

Good work their young feller I am about to try out my new smoker and got some great tips from yah. I am on the way over to your place save me some of dat please.

[@BSBBQ]

Right on

[@briankc21]

Great video! I'm doing a 8lb butt tomorrow! Looking for a 12hr cook time. I will be doing a smoke setting for four hours then up it to 225-250 for 8hrs

[@michaelcarufel2319]

You are funny my friend. Great instruction!!! Brisket next please.

[@joeviking61]

Dude, you are a Scientist ...Thanks for this

[@johnphillips5994]

Oh jee golly

[@jbmemphis2151]

Cool video and nice pit setup i like that.

[@weshenry7873]

Great video man! TOML 👣 from the 920th RQW 🤙🏼

[@danhalter9863]

This guy is awesome... thanks for the tips and the humour.

[@BSBBQ]

Dan Halter thanks a ton. Glad you liked it.

[@MrBombom25]

That was very delectable thank you for sharing sir👍

[@jasonbrinkmeyer5400]

Thanks for the info I'm trying my first smoke on a boston butt tomorrow.

[@csabanarone2690]

lesson learned, thanks man

[@plutosknight]

I'm lazy so I used a prepared rub. Mixed it with some cherry Dr. Pepper for the injection. Using a Masterbuilt electric smoker. Like I said, I'm lazy. Started with a cheap water smoker, then an off set smoker but found that it was a lot of work and more money using those types of equipment.

[@happymtnpapzy]

Steven Fishlock (

[@chrisscott1982]

Pull out like you ain't want no babies....lmaooooo

[@BSBBQ]

chris scott yeah, that just kind of came out of my mouth. In edit I was like "do I keep that in....screw it, I think it's funny." Glad someone enjoyed it. Haha.

[@TJ-zl3tx]

Easier told than saddled and rode. An unforgettable quote from Deadwood.

[@lvl48soldier]

Dang you beat me to this comment by 2 years!

[@monkeytech]

I am going to give this method a try tomorrow/day after hope it goes as good as yours.

[@BSBBQ]

Here's hoping. It's not that tricky. Pork is very forgiving.

[@colinbutler2552]

Great Job, and great video You Da Man ! Thank you.

[@livinglifemyway7349]

WOW. I just found this video today. looks great.. I am a beginner smoker , I actually have a shoulder on the MB smoker now and wonder how long after you wrap at 160* will it take to get to 203-205* ? I have temp set at 250* on smoker. Then I have heard to leave it wrapped while it is resting in a "cooler" Can you give me some of those answers thanks Bossman!

[@BSBBQ]

Well, I hope it's not still on the smoker 4 days later when I'm seeing this. Lol It totally depends on the piece of meat and its size. Some push super fast after the wrap and some seem to take forever. But give or take 2 to 3 hours. And yes, leave it wrapped while it rests. Happy smoking.

[@zacgrubble9824]

Excellent video! Keep them coming!

[@BSBBQ]

Thank you! I have some on the way. I just have to find time to edit them.