Pitts & Spitts Maverick 1250 - Pork Butt - Butcher Paper Vs. Aluminum Foil

Pitts & Spitts Maverick 1250 - Pork Butt - Butcher Paper Vs. Aluminum Foil
In this video I fire up the Pitts & Spitts Maverick 1250 and smoke up 2 pork butts! The temps were a bit on the chilly side throughout this cook but the Maverick 1250 chugged right along and probably used about 15 pounds of pellets. I ran the pit at 275F for the duration of this cook and the total cook time was 8 hours. At the 5 hour mark I wrapped one of the butts in Aluminum Foil and the other in Butcher Paper. I used Tailgaters BBQ Party Rub for the rub and I used Lumberjack Competition blend pellets.
My favorite way to do a pork butt is to wrap in Aluminum Foil but for this cook I liked the way the butt turned out better in the butcher paper. If you have any questions please feel free to drop a comment otherwise thanks for stopping by and hope to see ya again in the next video. 🍻🍻
Links:
Pitts & Spitts Maverick 1250 - pittsandspitts...
Tailgaters BBQ Party Rub - www.sucklebust...
BBQ Prep Tub - bbqdripez.com/...

[@HeavyMetalBarBQue]

Hey Bri! I'm guessing you will need to order more Party Rub by summer. 😁 I agree Awesome stuff! 👍 Appreciate all the work and effort that went into making this Vid for all of us. You seemed surprised with the paper winning...... My guess is it can only mean it was the animal that made the difference. The Paper wrapped was a happier Pig. 👍 🍺 \🔥/

[@MadHorseBBQ]

Hey thank you Ken I really appreciate the comment and you giving this video a “look see”! And I was for sure surprised on the outcome! 🍻🍻

[@ngatiramona]

That drip tub is amazing, as was the jacket for the bbq. 😍👏 Great comparison and skill of wrapping, but it was the pork that truly inspired. Humdinger!🥰🥰🥰

[@MadHorseBBQ]

Thank you and completely agree! And I’m getting better with that butcher paper but it’s still a struggle bus lol. Thanks for watching and have a great weekend! 🍻

[@muckey7800]

Yeah im right in the Twin Cities and i cook year round as well. I use a komado cause it holds heat like crazy and i can do a whole packer on single load of lump and wood chunks. Also keeps meat real moist cause of the thermodynamics and the way it seals. Never owned a pellet but now im considering trying one. Nice video. Good job on the pork..

[@MadHorseBBQ]

Nice! And reach out to Kevin Matthews. He lives up by you and is a Pitts and Spitts dealer if that’s the route you’re thinking of going!

[@jaybooth4815]

Another great cook Brian! Oooh man...it’s butt chillin cold. No pun intended. That P&S is a beast. Pork came out looking delicious! Nice comparison on wrapping. Thanks for sharing this video in such brutal cold weather!

[@MadHorseBBQ]

Thank you Jay! I had plenty of Busch light to keep me warm! 🍻

[@TheCrunchbird]

Great video but dang am I glad that I live in Florida! You can keep the cold and that white stuff that covers the ground. Loved the tray, going to try the Party Rub.

[@FGUK1973]

That was a most awesome video again Mad Horse!!! 10/10 dude. Not the best thing to be watching at midnight when I am not able to get any tasty BBQ currently. I am so hungry now for some Pork & Beans!!

[@MadHorseBBQ]

Thank you Lucas! It was a lot of fun to make! And offda ya better get some shit eye! 🍻🍻

[@whodatmafia2823]

Great video…Just smoked my first one on my Pit Boss 850 Pro. Everything came out perfect and the temps were spot on.

[@MadHorseBBQ]

Thanks! And happy to hear it!

[@prestonbuffington954]

Nice looking comparison cook. The finished product looked delish. Enjoy.

[@MadHorseBBQ]

Thank you Preston! They were edible! 🍻

[@insertmetalusernamehere]

I just bought one of those ez drip boards. Thank for the recommendation. That guy looks awesome plus I can store some grilling equipment in it when not in use.

[@BleakFuture1]

Watching this video makes me feel right at home ( my toddler has same toys lol)

[@MadHorseBBQ]

Haha that’s awesome!

[@Jeremiah-TwistedTrucker]

I switched to paper about 8 months ago and definitely like it better

[@MadHorseBBQ]

Nice

[@emmeto17]

Great video, thanks for sharing your comparison! I'm gonna switch to butcher paper for my pork butts

[@MadHorseBBQ]

Thanks and you bet!!

[@WeberEnthusiast]

Going to give this a try both looked amazing

[@MadHorseBBQ]

Yes you do! And thank you I appreciate it!

[@michaelvanhill8331]

Awesome video Horse! I have never used butcher paper only because foil is so convenient but I'm going to buy some and do some testing now.

[@MadHorseBBQ]

Hey Mike thanks dude! And I’m right with ya with the foil. I’ve had the same roll of butcher paper probably for close to 3 years now.

[@jpbanksnj]

Wait, what? At the beginning you said "today, smoking is going to save lives"??? What are you even talking about??? And I'm glad that $10 pellet smoker tube fixed your $$$$ smoker! BRILLIANT!

[@MadHorseBBQ]

Haha ok.

[@jpbanksnj]

@@MadHorseBBQ Just poking fun Bri, I enjoy your video's (and your Dad's too) and I had to buy one those smoker tubes for my smoker too recently. I'm convinced the old school charcoal and oak is the best, but I'm getting too old to deal with all that...

[@Stlmgnolia]

I'm as surprised as u are,figured the BP wouldn't be as moist,but not surprised that the bark was better

[@MadHorseBBQ]

Exactly! Must have been a good hog!

[@BBQbyBiggs]

They both looked smashable to me!

[@MadHorseBBQ]

Thanks Biggs!

[@thefishingprincess7720]

First of all amazing videos.. I've been torn between purchasing the Maverick 1250 and the ys640. The food quality off the your Maverick looks amazing..

[@MadHorseBBQ]

Hey thank you mam I really appreciate that! And I’m pretty dang positive you’d be happy with either one of those!

[@SonicBoomC98]

I have to go with the butcher paper. It seems to hold the bark better, and I like pieces of bark in my sandwich. I also seem to get juicier results for some reason.

[@MadHorseBBQ]

Right on! And ya it’s really a matter of personal preference! Can’t really go wrong with either. Thanks for watching.

[@dennyzab]

Thanks for doing this test! I've been becoming more of a paper fan recently. I hope you got to enjoy he benefits of your labor! Question, what gloves are you using when you were pulling apart the meat? Looked like they provided decent protection from the heat. Thanks again!

[@MadHorseBBQ]

Thank you! And I for sure enjoyed some of it! I brought the rest to work! And I used Grease Monkey Nitrile Coated Work Gloves for the under gloves and then black nitrile gloves for the outer. 🍻

[@TurboGSR96]

i did my first butt with paper last night and I am not a fan, for some reason it stalled around 190 and just wouldnt proceed further, ended up pulling it and wrapped it in foil anyway and it finished at 205 an hr later.

[@MadHorseBBQ]

Nice

[@ronknight779]

Enjoyed the video. Thanks. What would you think about wrapping the butt in butcher paper and placing that in a foil pan covered with aluminum foil? Seems like the best of both worlds?

[@MadHorseBBQ]

Never tried it that way but I’d imagine it would be good.

[@cheatsarelife7714]

I was surprised that the butchers paper butt came out more moist

[@MadHorseBBQ]

Me and you both. I’m team foil all the way but on this cook the paper was better.

[@jimherrmann1165]

Butcher paper might be a healthier option to aluminum foil as well!? Looks great!

[@MadHorseBBQ]

Hmmmm can’t say I agree with that but thanks Jim I appreciate it!

[@gosman949]

gosh! If you only used 10-15 lbs of pellets, I wonder what the consumption would have been at 80 degrees or higher in the summer? This might actually be cheaper than smoking with lump charcoal!?

[@MadHorseBBQ]

Ya it is for sure. The Maverick in super efficient with pellet consumption.

[@natedubbeld2470]

Just bought some tailgater cant wait to try it. Also I'm on the fence between the 850 and the 1250. It seems the clearance is better on the 850 any thoughts?

[@MadHorseBBQ]

Heck ya Nate the tailgaters is legit!! And what do you mean by clearance?

[@brittsbackyardbbqngrill]

Nice looking butts there Brain... I guess I will have to try paper for pork. I always do beef gets paper and pork gets foil. You can come and get the 1/4 inch of ice, supposed to snow up to 6 inches with a low of 6 and a high of 20. LOL I guess I have got to old to enjoy it like I did as a kid.... Nice video and that Pork looked great.

[@MadHorseBBQ]

Hahaha you can keep the ice! But I’ll take the snow and those temps for sure! It’s not suppose to be about 0 here till Tuesday! And thanks Britt! I prefer my butts and brisket in foil but this butt in butcher paper turned out pretty decent! 🍻

[@TherealBlingLifestyle]

🔥

[@FearlessFighter559]

How long did you let them rest for?

[@jcvalenti]

Just wondering ... have you ever tried placing the butt in a foil half sheet man, and just wrapping the top of that ? Was watching a bunch of vids today to get ready for smoking a couple butt this weekend, and a lot of foil afficianados were doing that to help retain a lot of juice. I'm leaning towards butcher paper myself, but since I''m doing four at once, I might wrap one in foil for comparison.

[@MadHorseBBQ]

I have used the pan method before. Pretty similar to foil wrap but for some reason I like the foil wrap on butts.

[@BakersBBQ]

I’m with ya on the butcher paper, helps with forming a great bark and still comes out super juicy! Good video 👍🏻

[@MadHorseBBQ]

Thank you! I typically prefer the foil wrap but the butcher paper was better this time! 🍻

[@guyshomekitchen]

@@MadHorseBBQ why do you think that is?

[@ryanbramich6951]

Great cook Brian! Did u notice a better smoke flavor by adding chips in the tube vs straight pellets and how long did the tube burn at 275? I am definitely trying this and I totally agree that chunks and chips give a better flavor than pellets hands down.

[@MadHorseBBQ]

Thank you Ryan! And I noticed just a little bit of a more Smokey flavor. I think next time I’m gonna fill the whole tube up with chips and not use pellets.

[@ryanbramich6951]

@@MadHorseBBQ yeah I need to experiment with this too. I also have finely shredded chips u get for smoking tubes and I am thinking those may burn even better in a tube. For me, I think sometimes the pellet flavor is just not as authentic tasting for lack of a better description. Doesn’t always give me that pit flavor I crave a lot of the time, but I do love the convenience of a pellet grill sometimes

[@MadHorseBBQ]

@@ryanbramich6951 💯

[@joshfurgye6328]

I definitely have to try the Tailgaters rub. Any other rubs from Sucklebusters that you recommend?

[@MadHorseBBQ]

Ya you do tailgaters rocks! And I like all there stuff but my favorites are SPG, Campfire Steak, Hog Waller, and Clucker Dust!

[@joshfurgye6328]

@@MadHorseBBQ thanks Brian! Ordering some today!!

[@MadHorseBBQ]

@@joshfurgye6328 fantastic! You’ll love it!

[@P3ak930]

Off topic. How’s the rust resistance on the crate? Is it absolutely necessary to get a stainless steel body? Thanks

[@MadHorseBBQ]

Well I don’t have a spec of rust on mine and I’ve had it for like 3 years. I also store mine in the garage. But for my honest opinion I do not believe the SS model is necessary.

[@P3ak930]

@@MadHorseBBQ thanks!

[@tjbischoff547]

What gloves are you using in the video

[@MadHorseBBQ]

Hmmm they’re black food sage gloves I got from Amazon if I remember correctly. The gloves I’m wearing under them are grease monkey brand work gloves that I got from ace hardware I think.

[@shaneellis6955]

Im looking to get a maverick 850. How is the smoke quality without the smoke tube? Ive heard mixed reviews about these smokers and smoke production

[@MadHorseBBQ]

Hey Shane to me all pellet grills give a faint smoke taste when it comes to meat. You can use stronger flavored pellets like mesquite or oak and notice a little stronger smoke taste but to me the smoke flavor when I use charcoal/wood chunks is way better. The smoke tube helps out with that but it really helps if you put some wood chips in the tube with the pellets. But as far as pellet grills go I highly recommend the Pitts and Spitts.

[@shaneellis6955]

@@MadHorseBBQ from all your other videos it looks to give good smoke anything below 300. Im using a 22 inch weber smoky mountain. I want the ability to do over night cooks without having to manage the fire. Pitts and spitts seems to have a edge on build quality over the yoders

[@MadHorseBBQ]

@@shaneellis6955 ya the Pitts and Spitts are absolute tanks and the temp consistency from left to right is super impressive!

[@TherealBlingLifestyle]

Nice recipe. New sub here, showing you support, stay connected.

[@MadHorseBBQ]

Appreciate it and thank you!

[@Woody0036]

When are you gonna start making your own rubs???🍻🍻🍻

[@MadHorseBBQ]

I dabble with making my own every once in awhile but I have soooo many bought that I really like it’s hard to go away from them! 🍻🍻

[@Woody0036]

@@MadHorseBBQ seems legit.

[@gm3353]

I love those 8lb smaller shoulders. I find they come out better than the bigguns

[@MadHorseBBQ]

Ya I’ll agree with ya there! A 8 to 9er is about perfect! 🍻

[@BudzyFoxMX5]

Good video but I feel like I'm watching an infomercial.

[@MadHorseBBQ]

Haha thanks Dustin! And ok.

[@rwar2014]

No wrap

[@MadHorseBBQ]

Here is a different video I did awhile back. Boston Butt - Wrapped Vs. Unwrapped - Pitts & Spitts Maverick 1250 kzbin.info/www/bejne/a5TMZWOan6-rhKc

[@django1]

fat cap down? Don't think so bro.

[@MadHorseBBQ]

Hahaha lol ok bro

[@django1]

@@MadHorseBBQ I know it's a big point of contention. But if you wrap it, and go fat cap up then that fat drizzles over the meat. If you put fat cap down wrapped, it just lays in the bottom. To each his own but cap up wrapped to me is far better

[@MadHorseBBQ]

@@django1 I mean that theory is fine but like you said to each there own. I remove my fat caps before I pull them nowadays so it’s just on there to protect the meat from the heat source.

[@anthrx0]

@@MadHorseBBQ I agree. Removing the fat cap anyway, I'd rather have a nice large amount of bark on top than a tiny bit extra fat juice