Roasted Butt ... is it better than pulled pork??

[@amyrivers9792]

Thanks for teaching us how to cook so many recipes. I like to see how to do a recipe before instead of reading and executing a recipe. I really appreciate it as I know that a lot of hard work goes into every video. Thank you so much.

[@PITMASTERX]

It's our pleasure Amy thanks for watching the videos

[@FireWaterCooking]

I like big butts and I cannot lie!

[@fredelmo]

Hahaha 🤣

[@MrTeko75]

well done

[@PITMASTERX]

Hahahah we all do 😄😄😄

[@sumoshapien]

Miss Eliottt!!

[@vernonbrown4889]

lol

[@zanderwow]

I miss this old set. Love the bricks, the heavy timbers, and the old wood burning stove in the background.

[@gabrielbarberi4905]

Love your show bro.. can't get enough. Everytime I watch an episode I want to go out and buy everything to try a recipe. Thanks for making these awesome shows!! Your the man!

[@robertrodgers1423]

Roasted Butt is where pulled pork comes from. You are confusing me. What internal meat temp did you finish it? I've always shot for 195F and the shoulder bone pulls out easily. It looks delicious and really love the skillet seared sauerkraut. That I will have to add to my personal menu. Thanks for sharing.

[@MichaEl-gr7ky]

"We Start off with a little bit of our Sauerkraut...." *puts half a ton of Kraut on the Bun* LMAO

[@farukhalilagic2070]

Hear in Balkans, it sure is a little bit LMAO

[@ralph601]

He must have gone to the Gordon Ramsay school.

[@KeithJDavies]

Also, when you draining off the fluid, a fair bit of it was fat, but a lot of it was collagen that had melted. The collagen is the connective tissue that holds the meat together -- melting the collagen is why the meat falls apart. This is the same stuff you want to capture when making soup stock. Save the juice and let it separate, remove the fat on top, and you'll have some powerful flavor for sauces and the like.

[@BBQGuys]

Pork fat Sauerkraut with beer!? You don't shortcut anything Roel.. that sammuch looks incredible!

[@PITMASTERX]

Yeah.. thanks for checking the vids

[@prevost8686]

Roasted pork & kraut were made for each other.

[@marcd6691]

Insane!! I've done that before gone from smoking to roasting when i was impatient. It's like a weird pulled pork/porchetta hybrid of deliciousness!! Awesome video as always.

[@superpatje]

Damned man krijg altijd HONGER als ik je videos kijk. Groetjes uit Den Haag.

[@dfhellraiser4td]

For my 30th bday, my stepfather smoked a couple of Boston butts. They were absolutely magnificent!

[@Panos7Thyra]

The sweet chili touch was really clever looked awesome

[@PITMASTERX]

Thanks

[@Cremantus]

Great show man, big pieces of meat are always nice to take care on the grill... thumbs up!

[@bulderdoos]

Mooi om de lol te zien die jullie samen hebben, 2:02. Werkt aanstekelijk!

[@Eduardo-wo5yi]

WOW ! This is So Crazy!!!!

[@andyhilton3359]

In the UK that cut is called either a hand of pork or a bone in shoulder. Not sure where the Butt comes from.... Great video though!

[@DrivingWithJake]

Yummy as always, I was told I should do a pork butt first on the smoker went right to the brisket turned out amazing. Going to give this a try soon as well!

[@PITMASTERX]

Awesome Jake

[@HyborianAge]

That looked mouthwatering gooood. I've always wondered if I could smoke and roast. Now I know. Thanks.

[@PITMASTERX]

Awesome brother

[@leifwittner3545]

This is awesome - one of the best Videos and one of my favorite Channels.😍😋

[@HerbalistMax]

Roel, Roel, Roel... you're making me drool... and I need to schedule a visit with my Cardiologist. Just watching your videos is hazardous to my health, Brother!

[@huggy617]

Good idea - means I don’t have to get up at 2am to start the smoker for a pulled pork dish later that day. I haven’t thought of cooking it faster. I’ll try it.

[@keepinitwheel5920]

i always make sure i have a meal before i watch your videos. Gets me hungrayyyyyyyy

[@basenkitty]

Nice video! Which foil do you use? It’s a lot thicker than the normal aluminium foil...

[@stevenwright6573]

You took a bite and my mouth watered!! Why do I always catch these vids before I have eaten?

[@Lamz..]

That doesn't matter. I ate a large roast 30 mins ago, and now I'm hungry again. Damn you, Roel!

[@jerryhrtffb]

WOW - you have come so far since --Turkey on the weber barbecue -- 7 years ago !! Keep up the GREAT work.

[@hfletcher39]

Love what you do. Your videos are AWESOME!! Best FOOD PORN ever!

[@hazman440]

Looks great Roel … I do butts quite often in the summer months, that crispy fat is so good and goes right to your heart . lol

[@bassmit9753]

Love your videos mate.

[@bryanc.tejada2408]

Wow my mouth is watering watching here from Houston tx 💯💯💯💯 🔥🔥🔥 hats off to you sir!!!!!!

[@handcannon1388]

That looks delicious, Roel. Pulling versus slicing the pork butt (shoulder) really comes down to temperature. From My experience, a pork butt for pulling will be around 202-205 degrees internal. It will fall apart in your hands. If you want perfect slices, just remove it from the pit at around 190 degrees. 195 degrees is a good compromise, yielding very tender meat that will generally hold up to slicing.

[@NsellersUSMC]

PSA: Boston Butt is the shoulder of the pig. To all those who think this is a butt, note the shoulder blade he pulls out. Some markets sell it as pork shoulder, but most market it as boston butt.

[@neilcarlaw2924]

So whats your vedict mr x? Better than regular pulled pork? It looks like it to me. Seems like you got the best of 3 worlds in one cook there too me. Im doing it!

[@AKD-4-THE-WIN]

Love your videos so glad I started watching you guys.

[@brandondangerfield6461]

I love to see the new flavor combos from the other side of the pond.

[@madjeepernh6834]

I prefer to slow smoke Boston butts, @225 F for 10 to 12 hrs.......but that roasted butt looked so good I'm may reconsider next time! Thanks for another great video!

[@bigwhiffer5055]

Ur dishes look like heaven😍😍

[@PITMASTERX]

Thanks

[@darrengross1397]

I’m going to try this tomorrow. To What internal temp did you cook it? Thanks

[@fiftyf1]

Since you didn't show it, was that probe tender, or temperature tender? Thanks for the great content, and the serving ideas!

[@jwharvell]

Many BBQ restaurants use only Boston Butts to make their pulled pork. In the southern US, the Boston Butt is a prize piece of meat more popular than any brisket.

[@magzire]

How do you do with all the left over food?

[@Galaxy_lover2004]

10:38 Sandwich assembly

[@kennethwhite1883]

Amazing cook, any cut of meat smoked, Kraut & maybe some pickles you like, perfect or and a beer.

[@michaeldiem2244]

Slow smoked and roasted pork is the best ,I went to a huge kegger one time and they had roasted a whole pig in the ground hawaiian style.OMG so tender so tasty,also i just subbed your channel looks good to me a a semi fat german kid .

[@GrumpusOnFire]

Pork butt looks amazing. I can’t wait to try this myself. And, as usual, your video quality is outstanding!

[@DJ_scream_evil]

I get hungry everytime i watch your videos.

[@PITMASTERX]

Thanks... I am glad you do

[@spookiekiller]

Do you sometimes get the problem that your rub/musterd starts to react with the aluminum foil? Like rusting/burning through the aluminum? Maybe I just have bad quality foil, not sure...

[@timlaunyc]

Acids from prepared mustards (and other sauces) will dissolve the aluminum foil. Use butcher paper if you plan on wrapping your meat with acidic sauces\glazes.

[@spookiekiller]

Tim Lau awesome thanks!

[@aschw2]

On Minute 6.08 you can even see the dissolved aluminium on the piece of crust that he gives to the camera man. In German we have a big discussion whether you should use aluminium in food preparation at all as nobody knows if that harms your body...

[@PITMASTERX]

I never have that problem unless you store salty things in your aluminum foil. For a short period of time it does not have time to react. It is the same discussion as the MSG discussion. Too much is no good, but with average use of aluminum foil there is no problem and no risk at health issues.

[@canonphoto]

aschw2 aluminum in anything food related is no good, beloved to be the a contributor to Alzheimer’s and many other things. I try to use butchers paper whenever possible but I still use heavy duty foil for some wrapping and mostly tenting finished meat.

[@jordandeering7145]

Every darn time I get jealous and super hungry

[@user-lp3tj6ui1l]

hey roel, waar haal je je extra grote aluminium folie en handschoenen? alvast bedankt !!

[@robbingraan1207]

Super mooi! Maar waarom in hemels naar met een kaiser broodje.. en niet bijv. Een goeie brioche bun?

[@coeniebre]

I smear the outside with lard oil before spicing for better grip!

[@smilja0142]

Oh nice, I was watching this when you were streaming it live. Seems funny now when all those retakes end up in a single video :D

[@PITMASTERX]

Fun right

[@BPB9973952]

Boston butt or pork butt is the pork shoulder which is what is normally used when making pulled pork

[@alejandroescarcega9288]

I like bbquing ( is that a word?) your videos are good but I like more the fact that you do not use foul language and to the point! Keep up the good work!! Cheers from Atlanta !

[@hemilover9574]

That looks so good!!! I want to be your cameraman!!! Cameraman Privelage!!!..lol..mmm

[@PITMASTERX]

Hahahaha

[@BeeRich33]

I might do this in the future. It's like a fast smoke.

[@OnTheFritz602]

Damn, you really knocked another one outta the park!

[@thegourmetgrandadandfamily]

Never heard of that cut of meat before but guess I wouldn't here in the UK it's so big I have just made a video using a beef joint but it looks so small in comparison think I will take it down :-( no really I love your videos and cooking I watch them all please keep them coming ..Rog

[@robotrecipes1583]

That's so true fabulous piece of meat..

[@HyborianAge]

Just tell the butcher you want the whole leg and impress the mrs. when you come home carrying it over your shoulder.

[@mattjns]

Kevin Noll Yes and no. It’s part of the shoulder region but it’s high on the shoulder. When I go to my butcher and ask for a pork shoulder, this isn’t what I get.

[@ceebs83]

Any tips to not get the aluminium foil to stick to the fat cap?

[@dwaynewladyka577]

You need a crane to lift that hunk of pork. Looks impressive, Roel. Cheers!

[@PITMASTERX]

Hahaha thanks Dwayne 😁🤘

[@shagerstrand]

hello Pitmaster X, you should really try to just extremly salt the pork. And slow cook it. So u get that really salty taste and crispy outside. its really good! Doing that on whole pig here in sweden

[@KJ_SC]

You sir are an artiste

[@MCfattyB]

When the dripping turns to jelly, stick some of it on some toast with salt and pepper - it's delicious, trust me!

[@alfonsoedmundoariasguerrer2370]

Hi, wich is the video to make the rubs?, I don't remember wich is, thanks

[@Jaro___]

Geweldige video weer!!! Ik krijg er zoveel honger van!!!😋😋

[@PITMASTERX]

Dank je Jaro 👍😄👍

[@MrJeffm66]

That is just a piece of art. That should be illegal, thank goodness it's not. Bravo!

[@Kfiskplumbing]

Did you take deflectors out straight after hour smoking?

[@archangelspythons]

Seems like you need one of those pizza paddles for projects like this. Lol

[@PITMASTERX]

Hahah yes I do

[@dejannikolic4085]

Big respect

[@drierdan]

I love you videos, and the food looks amazing. However, could you add a bit more info into the show notes? Like , what chili sauce? temp of meet when you pull it off. Making this today. I have Asian chili sauce, but not sure if that's what you used

[@debaas8262]

On beef & steak they say 2-3 hours per kg of meat. You only go for 1 hour of smoking + 4 hours of foil with a 8kg piece?

[@Niagra2011]

Absolutely Beautiful Roel!

[@joelax3680]

what gloves are you using?

[@eldridgehenry2]

GREAT VIDEO 5YEARS LATER STILL AWESOME

[@huughmungis]

I like how you always let the cameraman try it out

[@PITMASTERX]

I would not survive the day if I didn't hhahahaha

[@rainerspangel4259]

hallo pitmaster das ist wirklich ein großes stück fleisch deine videos sind alle super habe viel von dir gelernt .wo gibt es solche große kohlen big block ?vielen dank und schöne grüße ✌👌👍

[@rodrigodepierola]

Do you change the coals during the four hours?

[@kennethconnors7532]

in the south it is used for pulled pork

[@rossjones4215]

Looks fantastic! What do you think about trying corned beef on a show?

[@michaela5279]

What do you do with the left over meats?

[@fredstone9016]

everything in the video looks nice, so thats what matters... photography is great so that must mean the food is good.

[@tom.1]

Dear Pitmaster X, what are your avarage weekly working hours? The amount of videos you post is truly impressive!

[@PITMASTERX]

I cant tell.. it's not really work

[@dylanwei8557]

@@PITMASTERX glad you enjoy it enough that you dont think its work. Your passion for grilling reay shines through!

[@irontide356]

Happens when your rich and don't have a day job lol

[@pamelamorris3148]

Nothing is better than pulled pork when it's done right. I always make pulled pork out of left over butt. I have a 9.8lb butt roast to put in the oven tomorrow for dinner. The left overs will be better as the week progresses and other recipes are made with it.

[@ThatGuy-313]

Great choice of background music my guy

[@PITMASTERX]

Awesome

[@cookieman136]

In the words of Emeril Lagasse, “Pork fat rules!!”

[@Learninghowtodougie]

"Let's start out with a little bit of sauerkraut." Proceeds to add a ton of it. I like this guy

[@wandachamberssomrajit2260]

It looks sooo delicious!

[@lolbroh]

lekker Roel! ik had een zachte bol bruin of wit ipv keijzer :D ziet er goed uit! 😉

[@leroyreynolds7366]

That looks amazing, well done. I would be nervous cooking such a large piece of pork.

[@zachs7359]

I just got into smoking meats. My favorite so far is the tri-tip. Could you do one so I can see how I "compare"?

[@bellaferman]

Awesome! Great job!

[@porkchopspapi5757]

4 hrs total, or 1 hour smoked, + 4 hrs cooked?

[@bcwolters]

And all that was eaten by the chef and the cameraman, because we are Dutch! Now I need to get my ice skates and skate back to work! Machtig mooie video Roel!

[@ChrisS310]

Grease fire = fun at the grill. Lmao! Great video man.

[@PITMASTERX]

Hahahaha if it is no fun... it doesnt make sense

[@sandartist7997]

Damn!!! That looks sooooooo good!

[@anthonywestjr1063]

Spraying nonstick on the foil fatside will make it easy to release with no problem.

[@eggtastic3555]

You're A Great Cook !! :)

[@JayMannStuff]

Isn't pulled pork usually made from boston butt, also known as pork shoulder?

[@maareentak]

Top video maar een kaiserbrotchen? Kies AUB beter brood voor je video.

[@davidmitchley1144]

holy smokeballs, that sandwich looked spectacular.

[@kennycomeaux9964]

I would like to purchase the rubs you use can I get the name of it so I can order some Thank u And I watch all ur videos