I smoked Pork Neck with the 4-2-10 Brisket Method on my Barbecue and this is the result

[@MrRebar15]

*Pitmater X* Bravo well done, thank-you sir for taking the time to show us how it's done. GOD Bless.

[@darrenaquilina1403]

Pork neck is a very common dish in my country, Malta. It’s also very tender and ideal for roast, smoking or even to fry or grill. :-) it also can take a ridiculous amount of seasoning and tastes well with most condiments.

[@amphetaminelogic7006]

Proper cook Roel. Looking awsome!

[@garryhammond3117]

Excellent Roel! - Pretty good for what I assume is a very reasonable cut of meat! - Cheers!

[@Baron-Ortega]

Great cook Roel looks amazing 😍

[@michadeboer1985]

Great video’s lately! Keep up the good vibes!!!

[@ViewTalay]

Great job sir

[@PITMASTERX]

Thank you sir

[@brad4527]

how much a pound is it ? the pork shoulder is $2.49 - $1.99 lb. Thanks. Love the new set with the new doors !!

[@TomManning-cs4el]

99

[@brad4527]

@@TomManning-cs4el cheap as shit!!! Nice!!!

[@JoeyKors81]

Super leuke video. Ik wil binnenkort de 4-2-10 method op een brisket uitproberen. Mijn vraag is hoe lang die laatste fase (bijv in de oven) van 65 gr minimaal moet zijn en hoe lang hij minimaal mag zijn. Als hij korter kan dan 10 uur dan kan ik namelijk op de dag zelf beginnen. Met tien uur precies dan kan je hem gedurende de nacht laten doen, maar dan is hij in de ochtend klaart en ik wil in de avond eten. Kan ik hem dan gewoon nog langer in de oven laten. Of moet ik de temp dan bijvoorbeeld terugzetten naar 50 gr. @pitmaster X

[@jonathansongco4302]

Awesome!

[@RiazUddin-sk3uw]

Looks good

[@vjekan]

Could you do the same but on kamado joe? I'm very interested on trying it on the kamado but don't know how I would set the temps and timing. Great video BTW!

[@dirkkreul1336]

You cut the pulled pork, but can it also be pulled like real pulled pork?

[@TheSurfingAlien]

Did you contact Mark Wiens?

[@chrisbrug7924]

Bought half a pig today. 42kg. Lasts about 2 month in our family. 3.90€ /kg

[@JihnJj]

What country is this in

[@chrisbrug7924]

@@JihnJj Finland

[@peterindekeu]

nice, ook is proberen! 🔥🔥🔥

[@brifo5779]

🙋🏻‍♂️ Hey Pitmasterx‼️ It's a great piece of neck (👊🏻🐷 Pig power ‼️) but I didn't see the smoke ring ☁️💍☁️ 🔭🔬🤓🍻

[@billyrogers8384]

PLEASE GIVE US 🇺🇸 🙏 FAREIGHT AND CELCIUS! Love your vid's!!!

[@vaazig]

🤤

[@PITMASTERX]

👌😄👌

[@wiwingmargahayu6831]

giraffe neck is different sir

[@M_2026.]

You should get yourself a proper offset 👌

[@garyclark1135]

He has a pretty nice offset. The maker of the smoker he used sponsored the video. It's good form to use your sponsors product. 😂😂

[@billholland2076]

🍽️🍽️🍽️🍽️👍👍👍👍💯💯💯💯

[@tacobandit774]

cheap lol it will triple in price by the end of the day

[@PITMASTERX]

😂🚀 nooo...

[@TomManning-cs4el]

It's called trickle down economics

[@talkingdeer61455]

Your smoking produced absolutely zero mallard effect in the smoker in the brisket or the pork neck

[@cmaterick]

You are correct, but are you saying that's a bad thing? The Maillard effect requires higher temperatures (typically > 280F) than low-and-slow BBQ (typically 225-275 F). So, you aren't trying to get any meat browning via the Maillard effect with typical BBQ. You're trying to get browning/bark from smoke and airflow. If you're commenting about the bark on the brisket and pork neck cooks, it's definitely true that you are going to get a better bark with an open flame smoker like an offset than with an electric smoker like the Borniak if you know what you're doing.

[@HaroldGraff]

Thank u for ruining this cut

[@shangus4597]

🤤