How to Smoke Pork Butt / How to Make Pulled Pork Recipe

[@briantoon4128]

Recipe Summary: - Score fat & season w/ rub or just salt & pepper - 3 to 4 hours in smoker at 250°F - After 3 to 4 hours spray with apple cider vinegar solution (avoid spraying fat) and continue to spray every 30 - 45 minutes until wrapping - Note: at this point Jeremy checked his internal temp which was around 156°F, the target temp before wrapping is around 170°F - After 6 hours in the smoker check internal temp, if your temp is close to 170°F and your finger sinks into fat when you poke it, then it is time to wrap - If not leave it on the smoker until desired temp is reached and fat is rendered - Wrap tightly in 2 layers of heavy duty aluminum foil and place the wrapped meat back on the smoker (still 250°F) or in oven (at 250°F) - About 2 hours after wrapping, check temp, the target temp is 203-204°F - Note: the internal temp and feel of the meat (i.e. probes like butter) are the most important indicators that your meat is done cooking - When meat is done cooking let it rest for at least 1 hour - Remove the bone and shred/pull apart pork as you want it to avoid drying it out - Enjoy your delicious meal! Thank you for these amazing videos Jeremy! You explain everything so well and the results are beyond amazing. Your videos are a joy to watch and they make me hungry every time!

[@anthonyvilla5068]

Thank you!

[@briantoon4128]

@@anthonyvilla5068 no problem :)

[@MrWizdancer]

Thank you .

[@mikejack257]

You the goat for this!

[@tristanharris8627]

Thank you very helpful

[@qeinfinity]

I just put four butts on the smoker. It's the most I've ever cooked at once. The whole neighborhood is getting pulled pork tomorrow, and the best part is they don't even know it yet!! Who doesn't like getting delicious smoked pulled pork? Cooking for other people makes me happy!!

[@johnbaker3375]

Me too!! I don't know why. Serving a hot plate of something delicious to any person or creature that's hungry makes me feel good.

[@Meatwad.Baggins]

I wish I had good neighbors 😕 My dad has good neighbors. Maybe I can cook for them

[@adrianramirez4884]

Youre a saint! Definitely love cooking for others. Makes me so happy

[@beardedbros7215]

My cousin likes pork, but won’t eat pulled pork. For the simple reason he doesn’t like barbecue sauce. But then he won’t eat it plain because pulled pork without barbecue sauce to him is “stupid”. Cant win with him.

[@jessiemac100]

I cook for the neighbors all the time

[@MarnesFerreira-qu8kd]

Hi Jeremy, My name is Marnes, and I am South African , I really enjoy your videos and I appreciate how well educated you are and your understanding of how each cut of meat should be cooked. I am a big fan and my own journey is starting in 4 weeks' time. Cant wait and thank you for all the info. Time to shine Baby

[@hawgslayers29]

I’ve been watching you for like the last 4-5 years or so you’ve helped me become my own pit master and I’m getting ready to open up My own bbq truck !

[@salvadorvelasquez4109]

Good luck

[@theseahawksfan16]

Good luck!!

[@nickgeorgiou7770]

Good Luck. Where is your truck gonna be?

[@maejuah]

YOU GOT THISSS !!!!!!!!!!! Praying or your success. Ima fatty. Drop your info we can support

[@donaltemus3565]

That’s Freeking awesome dude! Where your truck going to be out of?

[@bshugg5283]

Best part about making pulled pork is when you are pulling it apart and get to sample the pieces with all the the bark b4 everyone else gets to it!

[@MadScientistBBQ]

Agreed!

[@SnarkySolarGuy]

Chef's privilege!

[@1stRowBillsFan]

100% the best part!!!

[@keremes]

snitching is the best part of cooking.

[@Mike45-47Q]

My wife refuses to eat any of that. She calls it burnt charcoal.

[@richmtnrecon9120]

I just made this yesterday in my offset smoker,I used this video for a guide and altered a few things but it turned out phenomenal! I used the rub according to your recipe but used dark brown sugar instead of light brown sugar (great rub!!) but I altered the spray and used a spray bottle filled a quarter way with apple cider vinegar a quarter bottle of apple juice and half bottle of Michelob Ultra. I used a mix of apple juice and Michelob Ultra with drippings from the pork for the moisture tray and it coated the bottom and kept it moist. I used Applewood oak hickory cherry and a tiny bit of mesquite but used the Applewood significantly more and than the others and constantly throughout the whole smoke. Smoked it for 6 hours unwrapped, wrapped for 2 hours in aluminum foil and rested for a hour in an aluminum pan covered with a plastic lid in the microwave. When I pulled it, I literally removed the bone by barely gripping it with 2 fingertips and pulling it ever so gently. There was zero resistance and the bone was clean. It was so tender and juicy,when I tried to pick it up, it literally fell in half from its own weight and pulled itself apart (16 and 18 pound pork butts). I topped it off with blues hog championship blend bbq sauce and I don't have the words to describe how amazing it was! Will definitely be making this again soon the same exact way! This was my 2nd time making pulled pork and the family loved it!

[@andrewlomas5796]

I’ve never made a KZbin comment before. But I felt compelled to comment, you’re definitely a master of your craft. Your videos are solid and well articulated for anyone wanting to learn. Keep it going!

[@stonergaming4629]

When he pulled the bone clean out of the pork shoulder butt I made a noise pretty loudly lmao my girl was like “are you watching porn?” Nah babe.. just a master smoker cleanly removing the bone from the butt .. “so porn.. got it”

[@Bobby-br1vq]

thathappened.jpeg

[@Wetfoxes]

r/thathappened

[@kellshorn]

FOR REAL THOUGH!!!😂😂😂😂

[@johngreen5837]

YES

[@2005Pilot]

Food Porn

[@mtcoorscan]

Never thought about breaking off portions per serving. May try that. I know for a fact however, you don't want to refrigerate un-pulled or un-chopped pork as it will not come apart until the entire thing is reheated again (which of course is going to be much dryer than the first time it was cooked). I think catching the drippings in a pan is good to add back to the chop as needed.

[@65flyers]

Jeremy, I have to tell you that I watch alot of different BBQ vids on KZbin to get the best tips and recipes for my at home cooks. Yours have been the most informative and honest that I've seen. You really break it down so that us amateurs can understand what you're teaching and I appreciate that. I've used your techniques for my brisket cooks (Beef Tallow 👍), and my pulled pork cooks. Needless to say, I'm the most popular dude in the neighborhood during summer holidays as I share my cooks with a couple neighbors and their kids. They supply the beer, and I supply the feast. Great trade off. Thanks again for the great vids!

[@ezmendez81]

Wow man, the quality of this video is nice. I been watching you for a while and this might be your best video

[@MadScientistBBQ]

Thanks! We have been working at it recently

[@arthurragan1332]

@@محمدمحمد-ج7ذ5خ gtfo of here

[@donaltemus3565]

I agree the videos are food network quality!

[@arthurragan1332]

@@donaltemus3565 dude, food network is horseshit compared to this

[@donaltemus3565]

@@arthurragan1332 lol. Your right he’s definitely on his game with these new videos. He must have basically a production team now a days

[@speedlerme]

What an incredible video. I followed it to the T and ended up with one of the best BBQs I'd ever done. Simply awesome - our family loved the results!

[@DeafBassist]

I just wanted to say that I followed every direction almost to a T (I used a different rub and finished it up in the oven like you advised), and it came out INCREDIBLE!! THANK YOU for this video, sir!!

[@brianmcclure6707]

What temp did you put in the oven? And about how long? I’m looking to do mine Monday for the Cowboys game

[@AdrianRyz]

@@brianmcclure6707 250 in the oven and for about 2hours and check every hour for that 204degree internal temp after that pull it out for the 1hour rest

[@claricetheconnect1098]

How did you follow to a T he doesn’t explain the total hours and temps. I really want to make this 😔

[@DeafBassist]

@@claricetheconnect1098 He does explain the temps, though. The time to reach those temps may vary from person to person.

[@rodneypratt4324]

I meant to ask what smoker are you using, the Franklin? Old smokey

[@daryand]

One of your best videos: from production, to editing, to the fact that it was on a more typical back yard smoker. Thanks. Great job. Hope the relocation has gone well.

[@MadScientistBBQ]

Thanks! Relocation has been great!

[@johnwilliamson9453]

Totally agree, very very professional production. Videography is spot on!

[@atlj007]

@@MadScientistBBQ Can you share with me the time from wrapped to 204 butter?

[@brandonstuckey9042]

@@atlj007 I also would like to know the answer to that question. Total cook time for pork shoulder is typically around 10 to 12 hours. But that is all depending on the temperature you are smoking at and the weight/amount of meat you are cooking. 10 to 12 hours should be plenty when cooking at 275. If you are cooking it anything less than that count on the cooking process to be longer. You want to make sure the final internal temperature is above 200 before removing from grill. So I would suggest around the 8th or 9th hour of the cooking process to check the internal temp of the meat and then go from there.

[@j.c.7916]

Thanks, do you "rest" the meat with the foil still wrapped around or taken off ?

[@danielburris4096]

I did a shoulder last week. 4 hours on the smoker and 6 in the oven,wrapped in foil, rested for 2 hours. It was literally falling apart. Everyone loved it, said it was better than a restaurant. We had pulled pork sandwiches for days and yesterday made a big pot of Brunswick stew. I’m ready to do another one.

[@chrisdark5568]

How many lbs was your pork butt?

[@Dino-god69]

Addicting as hell 😂

[@smalltownbbq600]

Pulled Pork S&P only Pickles Onions Jalapeños Little bit of sauce Texas Size HB hun

[@washablejunk281]

Try pickled onions. The acid really gives a nice bit to any sandwich

[@iamthepeterman54]

First time I’ve watch Mad Science BBQ. I almost didn’t because it was like 16 min long and I was just looking for tips. But as I skipped, I realized the whole video was packed full of great points, so I started it over and watched every minute. Subscribed.

[@koltoncrane3099]

If you’re short on time just watch videos at 1.5 speed or when there’s no talking at 2 speed. You must focus more to not miss anything but if you’re short on time that’s what I do.

[@KennyKetchum91]

Love your videos brother. One thing I would say that would be super helpful is if you could maybe in the description give a list of key items and temperatures. As an amateur it’s super helpful. Anyhow, keep up the great work.

[@ianfaulkner7734]

Even though I knew it was probably okay to wrap and put in the oven to finish, I always felt like I was doing something wrong until you said it’s okay to do that. I feel so validated. Lol

[@bonjobeatz9734]

Do u put the oven at the same temp as the smoker (250 degrees)

[@ianfaulkner7734]

@@bonjobeatz9734 I do, I set the oven to whatever temp I was smoking it at, and try to minimize the time out of the heat as much as possible. I have gotten excellent results every time

[@toddlanham1782]

You didn't tell how long you cooked it. I have cooked hundreds of Boston butts. You need to tell people how long to cook it and what temperature to cook it on.

[@bucooking]

It's done when it's done. He clearly states the cooking temp - 250f all the way then he waits until it hits around 170f or more specifically when the fat has rendered and gives in when pushed. Then wrap and wait until it probes tender - approx 205f but it could probe tender either side of 205f. My 9lbs butt took 11 and a half hours in total.

[@Davis5178]

At first I though "oh great another 16 minute video of someone talking non-sense". Then I actually watched the whole video and learned a lot! Thanks

[@keithlaub2178]

Always remember this. Out of 100 people who say " l know". 30% stop listening and forget. 20% are belittled I don't care what you say. 2% truly want you to succeed. 8% are a holes who Do not give a crap. An the rest are idiots. That's why you need to pick your knowledge. Closer than your friends.

[@Texburrito03]

Great video! Thanks for the tips! I never thought about avoiding the fat when spraying. I like to save those bones in the freezer and toss it in when making a chicken or turkey stock. You can also save beef bones, mix the two types together and make great pho broth. Don't throw those away!

[@BoogityBarnes]

Great tip! Thank you!!!

[@gregblack2628]

Can anyone send or post the Carolina Mustard BBQ SAUCE RECIPE? HellI can make coleslaw bend it twist and make it fit. Sauces not my bag of Tea👀please help!

[@bennattj]

Gotta jump in, when he says, "it's hard to mess up." Well I _did_ mess up my first pork butt (for pulled pork). But he's also absolutely correct. What I messed up was I didn't cook it long enough; and even then, I didn't "really" mess it up, it just wasn't pull apart tender (it was still delicious--just not ideal for pulled pork). So my advice, if it's your first butt, err on the side of overcooking (of course assuming you're planning on pulled pork sammiches). If you're certain it's done, it's probably done, but if you're "on the fence", keep going.

[@igogun]

Same with my first butt. Probing is key to knowing it's ready.

[@pkt976]

200°internal. It's simple..... then wrap and rest

[@igogun]

@@pkt976 I agree about the 200º internal temp. but it's not always a slam dunk.

[@pkt976]

@@igogun only thing i wrap is brisket and that's only after i have the bark i want, whatever temperature that might be.... pork shoulder is better unwrapped imho as are ribs.

[@bennattj]

@@pkt976 Temperature is a good indicator but by itself, doesn't mean it's done. Several things can go wrong: 1) could just flat out be that piece of meat needs to go past 200 (although it's probably more likely that it should be lower than 200 rather than higher), 2) could be probing incorrectly (maybe your probe isn't in far enough or you hit a pocket of fat), and 3) could be a malfunctioning probe. What actually tells you it's done is poking it and it takes experience to know exactly what that should feel like.

[@raymondmunoz6757]

Just smoked my first pork butt since watching your video. I can only say WOW! Came out great. The only thing I did different is I wrapped in butcher paper and not foil. Great video and greatly appreciated tips.

[@alinshakopeeminnesota6348]

We used butcher paper to wrap ribs and it was fine, now a Pork Butt is next!

[@bryankerss]

I really appreciate the effort you put into educating people on how to smoke meats. This is something I’ve always been self conscious about but you’ve given me confidence to do low and slow and become pretty dang good at it. Thanks man.

[@MixedReviewswithWayne]

Hey dude, you always got great tips. Here's a tip for you tho..... If you wanna be a true mad scientist, you should rock some yellow gloves. One of a kind my dude.

[@TheRitchieLeeShow]

This dude is truly "the mad bbq scientist". Thanks.

[@user-cq6dg6ql9j]

Just used this method and I couldnt be any happier with the results. It tasted better than just about any other pulled pork I’ve ever had. Thank you.

[@flyalmighty2249]

My first Boston butt has been smoking since this morning. This is the video I’m using to guide me. So far it looks great.

[@buckshots4800]

Would love to see a video on how you deal with rain storms that sneak up on you when you are smoking.

[@DJXxParagonxX]

They pull out a little grit and go for it! 😂

[@johnwhoissavedbygrace9975]

I’m reading a lot of comments and see lots of people smoke a butt for like, 10-24 hours. Say what now??? I’m looking to smoke this 3-5 hours and finish wrapped and slow in oven for 2-4 hours. MAX 9 hours, hopefully closer to 7. I feel like either I’m missing something or some people are going a bit extra

[@coldfridayduckcamp2457]

I would be very interested to see how you manage a variety of foods for a party on one smoker from start to finish. Let’s say 2 briskets, 2 pork butts, a bunch of chicken leg quarters or thighs and some sausage. This would make a very interesting video and I think help all of us rookies with time management, temperature management and food locations in the pit itself. You probably have the most understandable and information packed videos on KZbin. Thanks for all your effort.

[@MrWylis]

Here here!

[@joshuamoore4410]

While watching this video I decided to share it with my cousin and told him the same thing about how he explains things very well without being condescending at all and so us amateurs can follow easily.

[@guitarkidd9840]

That's a lot to cook on one smoker and hard to answer without specifics on how big are each of the briskets and butts, how big of a smoker are you talking about, does the smoker have a internal shelf? IMO, get yourself two. I have a Rec Tec 700 and a BGE just for these types of scenarios.

[@julianpalmer-smith5765]

Guitar Kidd need one of those smoker trains, my father-in-law has one and it is fucking wicked

[@chriskoegler4881]

What is the ideal rest time? Can you let them rest for 8 hours like a brisket? A video of managing multiple types of meats (ribs, brisket, pork butt) at the same time would be awesome. Thanks for the content!

[@ld1176]

Your pull pork looks great . Being from Texas 275 works for me Thank you for sharing Just would love your cold slaw recipe tried to open link but won’t open Thank you Sir

[@EricsBBQAndMORE]

I always learn something new...I’ve always sprayed everything, I’ll try not spraying the fat next cook! Thanks! I usually finish in the oven, great tips!

[@andrewshineflew7389]

I thought the same thing when I watched this! I always spray the fat ... i know its like 12 degrees out right now ... but i want to try this!

[@christopheranderson5963]

Agreed. Great tip.

[@djbishop30189]

Me too. I never thought about the fat. It doesn’t need hydrating. Thanks!

[@SnarkySolarGuy]

Was it 100% apple cider vinegar? Seems like that would be too strong of a flavor on the pork.

[@EricsBBQAndMORE]

@@SnarkySolarGuy 50/50 mix water and vinegar

[@tommysawyer6123]

OMG! So I finally got around to making this and my god was it delicious! I used the Picnic Shoulder instead of the Boston Butt, yet still came out delicious with bone just sliding cleanly out. I added the salt and then added a bit of pork rub seasoning as I have an electric smoker using wood chips. Thank you so much for the clear instructions and in-depth guide. Just as a guide to others in MY situation, I started with a 10lb bone-in pork shoulder and started at 3am. Had to heat the smoker, soak the wood chip and let the pork warm up a bit. By 4am I placed it in the smoker (i seasoned it the night before). By 8am it was up to 170 degrees at 250 smoker temperature. I then wrapped it in butcher paper (not aluminum foil) and placed it back in for another 7 hours, which got the internal temperature up to 200 degrees even. I was leaving at 5pm so I had to take it out at 4pm for it to rest an hour. It was the best pulled pork I had ever had. I had only sprayed it with apple cider vinegar once. There is absolutely nothing I would change and already looking forward to my next one! Thanks again!

[@Cj032188]

What temp is he smoking on? I feel like in all his videos he glazes over that part so fast

[@bucooking]

250f - 4:40

[@richardstarr5742]

Just want to thank you for the great content and step by step lessons on BBQ. I've smoked at least 20 pork butts and never once thought of scoring the fat cap. It's really the fine details that can turn good BBQ into GREAT BBQ. Thank you again and keep the smoke rollin'!

[@igogun]

Dude, the production value in your videos has exploded! They look great! I noticed around Christmas they were a lot better. Props to whoever is making that happen.

[@Shrinekeeper1]

Indeed. He's got great production value. I love how crisp and clear the audio is as well.

[@williamtruscott9656]

First pork shoulder. Don’t have a reverse flow or Pecan so it’s electric smoker and Maple. It’s been 11 hrs just wrapped and in the oven. 17 hrs total it’s done and totally delicious. The bone came out clean as a whistle. Thanks for your video.

[@shawnklein5592]

THE BEST INSTRUCTIONALS FOR BBQ ON KZbin CHANGE MY MIND

[@foggyknowsfood6622]

Chef Tom at ATBBQ is hard to beat.

[@thebustosfamily]

Louder with Crowder fan?

[@christophercooper1057]

No argument from me. To each there own and what suits you

[@ceasarsanchez9086]

Stupid unoriginal comment clinging onto someone else's visibility to seem profound, significant, or ahead of the curve. Fucking leech. Change my mind.

[@4runnercolorado422]

@@ceasarsanchez9086 democrats suck, change my mind

[@BStavFishing]

Incredible on every level!! Start to finish, what would you say is the overall time frame of this smoke?

[@jasonlong9400]

I made this again but the link to the mustard sauce doesn’t work. I substituted something else but we preferred the mustard sauce. Is there a new link?!?!

[@mkfurr60]

I am a newbie…..this video was extremely helpful. I have all my supplies ready and will start tomorrow morning with my first pork butt. Hopefully I will be successful.

[@harambe1331]

Im a straight guy but is nobody gonna mention how this guy is handsome?

[@JonathanMartinez-rp6cs]

😐😐

[@timothyobrien6764]

Looks like the web page for sauce is unavailable. Could you provide another link? Thanks. Great video.

[@SkolMafiaWNY]

You're the man! I cooked for over 50 ppl for the first time, everyone said it was the best pulled pork they've ever had, thanks to you. Thanks Jeremy!

[@connorryan9779]

How long did it take you to smoke it all?

[@racrx7]

I have a drum smoker and trying this method as I type this. Hope it’s as good as yours turned out. Thanks again for the super informative BBQ videos!🤘🏻

[@f1livenews2023]

That's what I told my buddies. Your are not gonna add more flavor after it's wrapped up in aluminun so you can finish it at your home oven.

[@patrickcarver3607]

Why do your clips ALWAYS show up late at night when im starving and why do i always torture myself by clicking on them....??

[@Grover124]

Another excellent video. Thanks! I always use a Carolina sauce on pork butt, but I go back-and-forth between NC ketchup/vinegar and SC mustard/vinegar sauce. The tang from the vinegar is key to Carolina sauce. Also like the switch to Delta Blues fingerpicking. Keep up the good work!

[@ld1176]

Would you share your recipe

[@jerrysmith2291]

I smoked my first pork butt Saturday afternoon and it turned out good and my ribs where off the change

[@johnftaylor6875]

You are a PHENOMENAL CHEF! You explain even the hardest of tasks to a point, where its so understandable to most. If someone can't do as you say, then they shouldn't be within 100yrds of an Offset Smoker. You're an outstanding individual Thank you for sharing your expertise with us all. 👍👍👍👍🏴󠁧󠁢󠁥󠁮󠁧󠁿🇬🇧

[@lylehuber1466]

I started watching your videos recently, and I have been catching up on your older videos. I noticed some differences between this and your older smoked butt video. For the wrapped portion of the cook, do you still maintain the original 250° F temperature? Secondly, any reasoning for sticking with foil for the wrap vs. butcher paper?

[@HowToLoves]

I was wondering this same thing. He even did a video saying he liked butcher paper better (on brisket). But from what I've gathered pork butt and brisket share a lot of similar techniques...

[@travishassig7894]

I think I just changed my Super Bowl menu...

[@tonyward2410]

You may have answered this already however , after wrapping does it matter if It’s placed fat side up or down?

[@marcovazquez5520]

If the fat is on top, the juice from it will drip down the sides of the meat, flavoring it.

[@jacobaddison8267]

I'm trying this solely because we have the same coffee maker.

[@PrettyGoodShot]

It looked so good I bought the same pit.

[@skullyjones3548]

@@PrettyGoodShot what pit is it?

[@PrettyGoodShot]

@@skullyjones3548 Old Country Brazos from Academy Sports - $999.

[@DrEnginerd1]

I’m making this tomorrow with homemade coleslaw and Mac&cheese

[@barbru3598]

Your videos are top-notch. A real learning experience, Thank you

[@davidarriaga1896]

When the pork is resting so you leave it in the foil? Or open

[@JB-tiger]

I was looking for that question and answer also.

[@monkeybuttdevinlane]

Leave in the foil. Prevents drying.

[@bobbyventura5512]

This is very different from how I do it, but my biggest gripe is the fat. Fat side down is what my book says

[@Charris2218]

I'm deployed and you got my mouth watering lol I can't wait to get home to my smoker

[@colejackson4495]

Isn’t that the truth. One of the things I missed the most

[@openureyes929]

Mr Harris.. Thank you soo much for your service !! You enjoy when you get a chance !!! I have 2 boys in the Marines... And every chance when they come home I pull out all the stops and try to cook for them the Shiznit !!!

[@BeersAndBeatsPDX]

"Weird meat Jello" Now that's a slogan that needs to be in a shirt

[@RandyBachmeier]

Great name for a punk band

[@RR-zq3mk]

Why not use a wireless thermometer instead of opening up the door every time to check temp?

[@acmf74]

I'd love to know the reason for the four dislikes on this video.

[@JackWhitehead1981]

Pitmaster X? Do you have 4 accounts?!

[@barrygolden9823]

😂😂😂

[@djbishop30189]

Vegans. 😆

[@XaViEr3520]

13:04 that initial bite, always makes me smile!!!! Knowing that all that work you put into smoking that meat and you get to finally taste. It’s what makes it all worthwhile!!! That little smile you get is like “damn I’m good”

[@thegentlemandrummer8753]

Totally agree. As tasty as some restaurant bbq is, when I take my first bite after smoking for hours, I can’t help but think I make the best cook. It’s just different when you put all the effort in yourself. Theres nothing better than that “damn I’m good” first bite

[@itsstar278]

So mad can I get this same result tenderness,color from a pitboss smoker?

[@scottmills4164]

So I have watched this video quite a few times, made a few pulled porks. Everything is going generally well. Thank you for all your advice. However the pork shoulders I have been cooking have skin on them. Just wondering what your thoughts are o that. Should i remove? I have been leaving it on. It ends up tough, but flavorful.

[@jonnywhite952]

I've been following you for a long time from the UK, and it's so cool to see how much your videos have improved recently! Not that they were bad before, but you can just tell a lot of effort is going into the production, camerawork, lighting etc. Good to see!

[@raymondmunoz6757]

Great tips. Am going to incorporate all of them on my next smoke.

[@sdot9125]

What was that you sprayed on the fire box after you got going and why?

[@lijay1]

I love that after all these years of doing these videos, after the changes in location, the much larger cooker, the new thermometers and even the DDT sprayers and fancy leather apron, you're still getting down on your knee and blowing on the fire in an old country pit. Respeck.

[@spothunter3328]

Made a smoked pork butt yesterday following your method in the video. It was amazing! Thanks for the great tips they were very helpful. Keep up the great videos!

[@mattvangampler7508]

Why do you wrap in foil and not butcher paper?

[@daniel3135]

Love your videos, I have learned a lot from watching you and completely changed my BBQ game. Hands down you have one of the top Bbq channels on KZbin, keep doing what you are doing. Thank you

[@triaxe-mmb]

I think I have watched this video like 4 times since you put it up...it is exceptionally well made - even compared to your other great videos! Excellent work!

[@xAaronzzz]

Hit 173F internal on the smoker. Fat still bounces back. Wrap now? or continue cooking / raising internal temperature until fat doesn't bounce. Guess I'm confused about the priority

[@MadScientistBBQ]

If the meat isn’t drying out, I would keep going to 180-185 before wrapping. If the meat is drying out/getting hard, wrap now. Priority is making sure everything is edible in the end. Ideally everything is still soft and you can continue to render fat. If the meat is getting too dry, cut your losses and wrap

[@xAaronzzz]

@@MadScientistBBQ I appreciated the super fast reply, Earned a sub and a potential client at your next event. Cheers mate!

[@ginettehoule6642]

Best teacher EVER!!!! I followed your directions but with my little timberline pellet smoker. I wish I could show you pictures of the end product. Turned out absolutely amazing!!! This is my best pulled pork ever. There’s so many opinions when it comes to smoking meat. Your opinion is the one I trust. Thank you!!!

[@400080vikkash]

Him and chuds bbq are the only two I watch

[@pondafarr]

I did this cook today. SO YUMMY! My nephew said it was the first time he ever had meat that was more tender than the bread it was on! After I flipped the meat out of the foil, it was upside down, wanted to flip it back over for a photo, and it just collapsed in my hands, amazing. TYSM for these videos, I am the local BBQ hero today :D

[@luannparks2467]

What grill temp?

[@pondafarr]

@@luannparks2467 275ish at the grate (stick burner) and it was AMAZING

[@jackgriffith9229]

I had smoked pork that had maple syrup salt pepper in it and I would like to try to make it. Do have any suggestions or recommendations??

[@cliffvictoria3863]

Love your videos. You cook the butt nearly exactly how I do. I add Chris Lilly's injection recipe for internal flavor and juiciness but the rest is the same. Uncovered until good bark and in the stall and then covered until a probe goes in multiple locations like it's room temp. butter. I agree with the need to rest, too. I experimented for years and found this method to be consistently great so I use it every time.

[@sonsofthunder1501]

Little confused on the cooking times and temperatures. Also LOVE THE VIDEO all of your videos have been a huge help!

[@StryderK]

Basically all the videos I watched and from my initial experience, temp: 250-275F, time: 40 minutes-1 hour a pound. I have a Komado Joe. And it’s usually 45-50 minutes a pound for me.

[@Jay-hr3rh]

Thank you Norm McDonald Jr.

[@BuschHawg]

Finally someone goes in depth on how it's done. Pork buttes are simple but thanks for actually highlighting the details.

[@trentwatts8670]

Busch Hawg Pick any of his videos and you will come out with some very useful information!

[@MadScientistBBQ]

Thanks!

[@leeh9420]

Mustard is South Carolina brother :)

[@vbdao]

Nothing feels as good as burning a clean fire.

[@darind4920]

Good timing, I'm doing pork butt on Monday. I will say there is a huge difference in pork quality but it's more breed dependent and heritage breeds are usually 3x more expensive than what you get at Costco. I would love to see a video or two on your catering company and how you got that going.

[@00ironcross]

Smoke it with apple or cherry wood. Your taste buds will thank you

[@darind4920]

@@00ironcross I have Avocado and Red Oak, I wanted peach but had to switch suppliers. I might try to leave the oak out for a better smoke profile, but the avocado wood likes to burn hotter and doesn't leave much coal, it's better for hot and fast.

[@00ironcross]

@@darind4920 Avocado Wood???? Tell me more. Never heard of it.

[@darind4920]

@@00ironcross super common in Southern and Central California. It's used for pizza pretty often, but not the best for low and slow because while it is technically a hardwood, it's the softest of hardwoods. While Oak burns at 250-275 in my offset Avocado likes to be around 325-350. Smoke flavor is mild, a little sweet, I'd describe it as smooth. I've only had it for about 2 weeks, so far I like it for chicken and have a feeling it would be good with tri tip, it didn't add much to the brisket I cooked with it.

[@djbishop30189]

I just love the smell of Oak. The sweetness is unmistakable.

[@Richardstar1]

Dumb question; I see those black gloves a lot and am wondering are the heat resistant or do you wear them over other cooking mitts?

[@bucooking]

There is a link in the description "fabric liners". They are just cotton gloves you wear underneath.

[@bucooking]

He wears cotton gloves underneath. There is an amazon link in his description.

[@philwittkamp]

Always de-rust your grill while your cooking food.

[@lionelt.9124]

Whelp can't argue with basic maintenance. 👍

[@lionelt.9124]

@rushpabst How else are you going to get ye olde rustic flavor? It's lip smackingly and jaw lockingly good! I should mention that a prior Tetanus shot is highly recomended along with a healthy dose of common sense. /humour

[@lilstubthumb]

I'm interested in seeing what difference the spraying actually makes. I'd like to see a video where you do a side by side sprayed vs not.

[@suntzu5836]

What I've heard is that it helps the smoke adhere to the meat better. Smoke molecules stick more readily to a moist surface than a dry one.

[@user-rk7rl7tm5w]

also, the bald spots on your meat tend to have a beef jerky like texture on the outside

[@fatrat189]

Do you rest still wrapped or do you unwrap to rest??

[@atacimic]

Fantastic presentation and delivery in these videos. You always add a great deal of nuance and detail around the process that I don't see in other channels.

[@sweetalliebee]

This video was SO HELPFUL! Used this to smoke meat for the first time and I'm addicted! The step by step process was so useful for a beginner. The meat came out so flavorful (:

[@Niobium23]

Fantastic as always bro!!!! Every time I hear your music come on when that meat hits the grill I have to pour myself a whiskey. It’s Pavlovian at this point.

[@Guitarnivore]

I cooked two of them on a Pit Boss pellet smoker yesterday, following your directions and man it came out amazing! Thanks for the tips.

[@thomaswilson4441]

Any tips? Planning to do the same this upcoming week.

[@Guitarnivore]

@@thomaswilson4441 just season, cook at about 250 until fat renders around 170 spritzing with 50/50 apple juice/apple cider vinegar mix every half hour. Wrap with foil and cook until 200 and then let it rest in a cooler for about two hours.

[@ericdroddy7444]

This guy isnt a real BBQ cook hes to skinny 😅😅

[@MrBiginvegas]

Perfect timing. I just built me an offset over the last month down here in Cape Town South Africa, this will be going in Sunday morning. Much thanks J, great channel.

[@jfcustomfab]

Let’s see the smoker you built !! Check out mine

[@aerostatikk297]

My very first brisket turned out amazing thanks to your video. Can't wait to try this one!

[@chad701]

The Mustard Sauce recipe link doesn't work, can you repost :)

[@vincentaguilar1185]

Right! I went to look for it too I was looking forward to it but didn’t work unfortunately.