Cooking Pork Shoulder in the Masterbuilt 30" electric smoker. Smoking pork shoulder for 13 hours.
Пікірлер: 77
@farmerbill40522 жыл бұрын
I let mine go to around 200-205 internal. I don't even need those flaws to pull out apart
@karfox1007 жыл бұрын
Keep them coming.... You explain things that a brand new smoker can understand. Thank you.
@josephauld65654 жыл бұрын
205-207 internal temp. leaves a better tenderness
@johnmendex11 ай бұрын
Yo man! Thanks for this video, I just made my first brisket following your instructions. It’s resting at this moment can’t wait to eat it
@caswell10007 жыл бұрын
Great video. I buy a box of those vinyl gloves to keep my hands clean. It makes putting the mustard and rub on a lot cleaner. Doug Weaver
@MarshRat6 жыл бұрын
Great recipe and tips. I've been smoking pork for many years and your way is about the same as mine except I like to use my own favorite rub. As you said, keeping the temps low and being mindful of them is the key. Cheers
@withjeff4918 жыл бұрын
Btw this was loved by everyone that ate it for our Fourth of July celebration. God bless America! We kept a bottle of bbq sauce beside it for anyone that wanted to add it.
@RMRMatt093 жыл бұрын
Do you happen to have a link to the wood box you put on the side?
@PrestigePhoto5 жыл бұрын
You have a good handle on this, but the reason that your smoke from the cold smoker accessory is leaking outside is because your chimney vent is too restricted. If you open the top vent up, all of the smoke will go inside and Bob’s your uncle!! You should also put the drip tray a level below the meat, results in juice-grabbing still but allows the smoke to circulate all around the meat, which is your intent.
@withjeff4915 жыл бұрын
Ill have to try the vent open more and see if it makes a difference. I know it leaks some because it is not as level a sit should be. I move it sometimes and I need to adjust the leg lengths to align it better. Thanks for the input.
@PrestigePhoto5 жыл бұрын
I just used mine today and it leaked until I got it level with a piece of wood. No idea why they don’t make the adjustable legs longer 🙄
@philcole77884 жыл бұрын
Gotta get that meat above 200 to dissolve the cartilage.
@withjeff4913 жыл бұрын
Good Point, The pork seems to get stuck at a temperature of 165-175 and this is why I wrap it with the aluminum foil. It helps keep the heat in. At 190 the meat falls apart and the bone comes out with no trouble
@rakowsda6 жыл бұрын
Excellent video. Gonna try my first pulled pork this weekend, and this video is gonna be my guide. :D I have a Masterbuilt 30" also, but without the window. Hopefully mine turns out well... Thanks for the instruction! Easy to follow!
@withjeff4916 жыл бұрын
Good Luck with the pulled pork this weekend. When I bought my smoker I only wanted the model with the window. After I used it one time I realized that the window makes no difference. You can't see in it anyway. Once the smoke starts rolling you dont see anything except the smoke and once you've had the smoker awhile all you see is the residue buildup on the glass. I have tried several times to clean it and the work I would have to put in to get it clear is not worth the small amount of time it stays clean.
@wfqsfg5 жыл бұрын
I decided to buy the 30" without the window. You can't see anything through the smoke and the window gets dirty fast so its worthless for looking at the food inside. I also felt that it the door is better insulated without a window.
@schurley28996 жыл бұрын
Picked up a couple butts today from Sams club, cooking one during the week on mes 30 , both 8 lbs, keep up the great vids man!
@morgangentle15153 ай бұрын
You don’t taste mustard but it does add something
@Vincent2wice7 жыл бұрын
Hey Chef, Why not Blend the brown sugar into the dry rub?
@JRLucas19576 жыл бұрын
A 4 pounder may be right at 8 hours but the 8-9 pounder you have is going to take at least 12 to 14 hours. 1 1/2 per pound then wrap in foil for another hour. You want that bark.
@lysoldisinfectant40845 жыл бұрын
Good video ,but why are you smoking it in a pan?. To me it kinda don't make sense .Why not use a water pan for moisture and get the smoke all around the meat?. But a good video anyways.
@withjeff4915 жыл бұрын
I tried it in the pan once and realized that it still got a good smoke bark on the outside and the meat is moister. Plus my wife loved all the drippings. She dips the meat in them like Au jus.
@tydegaming96274 жыл бұрын
You still get those drippings but you get the added affect of the moisture below that steams it and also you get an awesome bark all the around it But to each there own in the bbq game.
@tydegaming96274 жыл бұрын
Nice go of it mate, have you ever tried putting it on the rack over a tray of water underneath. After it gets to the stall wrap it pour what ever stock or liquid of Choice into that wrap and cook it until it reaches 200-202, and then rest for a little over an hour. Little tweaks make a huge difference in bbq and if you have already found your perfect spot of heaven with your style Then that’s alright too. 🔥🔥
@doubleb84744 жыл бұрын
I cook mine to 200 degrees gets so tender falls apart while your trying to get it out the foil and instead of the smoke thing you installed bought a smoke tube for like 10 bucks just gotta leave the chip thing cracked an inch or two for air flow but I’m cheap
@RMRMatt093 жыл бұрын
Does the smoke tube tou bought feed into the side of the smoker?
@doubleb84743 жыл бұрын
Nope I put a piece of foil down set it on top let it go
@glencordel88487 жыл бұрын
Do you use the water pan?
@oludarden55562 жыл бұрын
Great video thx friend!
@markallenwood2 жыл бұрын
How many times do you change the chips?
@JermainePollard5 жыл бұрын
Where’d you get your smoker attachment from?
@usernamenotinvaild3 жыл бұрын
not my proudest fap, but im covered with mustard if you know what i mean.
@doubs67677 жыл бұрын
where did you get the external chip burner?
@PrestigePhoto5 жыл бұрын
Chad Douberley they have them at Masterbuilt and Amazon. @$100. Also an excellent add on for smoking cheese in the colder months!
@morgangentle15153 ай бұрын
I’ve done this and then just threw it in the garbage never got around to making it
@liamkavanaugh10595 жыл бұрын
thank you my friend, i am a fan of kenny bears. great job with the butt
@thomabb5 жыл бұрын
Cut your shoulder in half. 20% more bark and a more efficient cook.
@MrRedex883 жыл бұрын
Good video man. Where can I buy the smoke box attachment?
@Koubiak3 жыл бұрын
Search for "Masterbuilt slow smoker"
@jerrycarr93725 жыл бұрын
Waiting for a answer as to where you got the external wood chip burner.
@bentwookie3485 жыл бұрын
Not sure where he got his, but you can get them directly from MasterBuilt's website or Amazon. www.amazon.com/Masterbuilt-MB20100112-Slow-Smoker-Kit-Black/dp/B079KGP5BX/ref=sr_1_3?crid=GPIIIOHMHYYM&keywords=masterbuilt+cold+smoker+attachment+for+electric+smoker&qid=1555592240&s=gateway&sprefix=masterbuilt+cold%2Caps%2C143&sr=8-3
@withjeff4915 жыл бұрын
I ordered it online from Masterbuilt.com
@TheSmokingBeard3 жыл бұрын
Almost there... 4 more to go so you can monetize
@hoosierstar6147 Жыл бұрын
Asi es
@lightspur6 жыл бұрын
Instead of mustard can you use honey and skip the brown sugar?
@withjeff4916 жыл бұрын
Yes, It may actually help the rub stick even better. Most people use the mustard because it doesn't change the flavor. I may have to try the Honey on my next recipe. Thanks for the idea.
@northpyne71066 жыл бұрын
Be careful with the honey. Honey in can burn easily and that much honey might not hold up well for that long in the smoker. Same reason why you don't sauce until your e ready to take food off the grill. The sugars burn.
@JRLucas19576 жыл бұрын
So how big of an old gal is she? Joking. Nice video.
@Jaxdaddy86172 жыл бұрын
Get through the "stall" before you wrap it in foil.
@bryanr57565 жыл бұрын
i have that same smoker...where can you get that smoke box on the side?
5 жыл бұрын
From masterbuilt it call a cold smoker
@PrestigePhoto5 жыл бұрын
Rick Conner Masterbuilt and Amazon. Use it for smoking cheese....yummmmmm
@jeramiahterry16245 жыл бұрын
What do you do with the juices that you saved?
@joebuckaroo825 жыл бұрын
Juices make great stock for gravy.
@Joepapa97793 жыл бұрын
Put it on the side and let it cool. Once cooled and the fat coagulates at the top scrape it off and toss and put the juice in fridge for reheating leftovers. I'll scoop out what gelatin i need and mix with whatever leftover pork im reheating.
@jimmyhancock73975 жыл бұрын
He said 12 but pretty shore he did 13 hrs
@robbyfleming29156 жыл бұрын
Looks awesome
@EngineeredChannel19 күн бұрын
Mesquite for pork?!? 🤦🏻♂️
@joshyworld97096 жыл бұрын
Why not smoke it for 4 hours and then wrap it for 2 more. 13 hours seems like way to long. Fun vid though...thanks
@withjeff4916 жыл бұрын
Good Question. I try to smoke it as long as I can unwrapped to get the smoked flavor deep into the meat (smoke ring). This is very difficult with an electric smoker. You are right I could smoke It faster by wrapping. When I have a time that I need it to be done by that is what I do ,
@lightningfisher81774 жыл бұрын
if your lookin you aint cookin.
@brettbrignac75913 жыл бұрын
you lost me at the 10th actually
@dkajj Жыл бұрын
Cold water, no soap..... after handling raw pork.. 😷
@lemarj8 жыл бұрын
Good recipe! Please stop cooking ribs in a pan.
@withjeff4918 жыл бұрын
Ribs in a pan? What? This is a pork shoulder
@lemarj8 жыл бұрын
My bad Im meant butt! Put that shoulder on the rack to let that smoke get to the meat. Place the tray on rack below to catch those drippings! This will give a great bark on the shoulder. Wrap that baby in foil and you will see the difference!! The pull will be far more tender! Keep it Smoking and Im going to buy some of that Kenny Bear rub this weekend!🐖🐖🌫🌫🌫👍😉
@withjeff4918 жыл бұрын
you buy the rub, Ill run it your way and post it. I'll might like it better. we shall see!
@lemarj8 жыл бұрын
+BbqBodhi Cool
@juanlauravenegas6 жыл бұрын
What size should butt is that?
@withjeff4916 жыл бұрын
I dont remember the weight of it but I can say that I always buy the biggest one available. Probably 4 -5 lbs
@zanegray61236 жыл бұрын
Great job, but use the word actually more!
@russellingram78765 жыл бұрын
Ummm Please clean your smoker. That thing is nasty. Take some pride man.......
@biffabacon88607 жыл бұрын
HAHAHAHAHAHAHAHAHAHAHAAHA nice hat
@dbcooper6926 жыл бұрын
you clean up your own mess that's not your wifes job that will cost you in the long run
@Vincent2wice7 жыл бұрын
Hey Chef, Why not Blend the brown sugar into the dry rub?