What makes the best bark on BOSTON BUTT

[@rockeyoliver7254]

Thank you Roel! Great video. Miss Morrison, and the dog in your videos.

[@seven0f9]

💯💯💯

[@recklessd5390]

I've tried mustard compared to dry rub, i prefer dry rub. The comparison between mustard or dry rub didn't do much for me. What did make a difference fir me the last time i made pulled pork, was using chipotle powder with the rub😁

[@rmarasco1420]

I've done this, just not side by side. Once the bark is mixed, it's very difficult to decide. Always fun to experiment.

[@FOGOcharcoal]

I am a big fan of the mayo binder!

[@choigeorge3399]

That is so true at the conclusion, good quality meat with high fat content can be grilled on the heat all the way thought to done

[@Harleyforever20]

What a coincidence! I cooked a Boston Butt on my offset this past Saturday. The rub recipe was very similar however, I put black pepper in mine. I used plain cheap yellow mustard as a binder. The bark was incredible. The cook was a great success! Thanks for sharing!

[@ahdenmon]

X, I love your videos! You are an excellent teacher. I prefer no binder. The salt and sugar in my rubs draws enough moisture from the meat that the rub will melt slightly and stick uniformly. I have found that this allows for better transfer of rub flavors into the meat and creates a better bark. I have also observed that commonly used binders may decrease the depth of penetration of the smoke ring. Smoke on!

[@jessphiz4634]

Hi Pitmaster X. Hello from Australia. We've been smoking alot of wild pig. The legs and shoulders are amazing. When they smoke up they get a taste like bacon. It really is an amazing flavour. See if you can get hold of some and give it a go.

[@cdanielh128]

I like your no nonsense approach. Too often superstition gets into BBQ and cooking in general and people overcomplicate everything which is why I do not watch most people cook. Keep up the great work. Edit: Subbed. I want to see more.

[@brad4527]

Great side by side comparison!! I love putting bacon on brisket, it truly works and you can enjoy the bacon later. I used to put the bacon and cook brisket on my offset smoker during an over night cook. The bacon in the Am is amazing with your eggs!!! Keep up the great job smoking great proteins! Do you have any Thanksgiving ideas coming for November ? Thank you, Brad USA🇺🇸 .

[@nateferguson4612]

Suggestion: Try sriracha some time. Love your work!

[@Niagra2011]

Simply Amazing & Cooked Perfectly!

[@thesmokeringsociety]

Never been a fan of binders but I"m starting to come around.

[@danielploy9143]

Another top notch video Roel.

[@philipgaines2886]

Another tasty option we sometimes use is a mixture of 1/2 mustard 1/2 pickle juice

[@bradcampbell624]

Can be proud of all of them! I usually go Texas simple, salt brine overnight. Then mainly black pepper and more salt, some hot sauce as a binder if needed. Half the time, I shred and refrigerate it overnight before warming back up in the juicy foil pan before serving. Just seems "porkier" to me.

[@thewfc11]

Whats your right hand doing when you're spreading mayonnaise on the butt? And what do you do with all the meat? Great video. I've done all but the mayo. And altho I use mayo on other meats - goat, chicken, fish, I will probably stick with mustard and dry rub.

[@smokinjoeprestwood5889]

I've noticed lately that you and Morrison are not interacting. I would like to know why......

[@Mark-oj8wj]

Have you tried smoked paprika in your rub? It ads a nice extra flavour.

[@lombardfortsoniii8124]

Thanks !!! Great info. What if……… on the butt with no binder, you spritzed it a couple times. Not to change flavor but help get a better consistency on the bark ???

[@greatjuankenobi217]

well heck i’m a use mustard, mayo, and hot sauce on my next butt.

[@garrybailey5413]

Thank you pit master for another great bbq experience. The butts you used all seemed to have a very thick fat cap, did you trim at all? Also, do you always put fat cap down?

[@dahveed284]

Now I'm hungry. And it's 4:45am here.

[@tkoot6473]

Eet smakelijk 😀

[@soumynonareverse7807]

Ik weet niet hoe je dat in het Nederlands zou uitleggen. Guga heeft weleens getest smoke and seasoning doesn't penetrate fat. Waarom zou je die fat cap niet eraf halen en pas weer in je folie toevoegen?

[@JayB-JayB]

Those are "Big and Fat" butts!😂 Your creations always looks so delicious Chef Roel!

[@Joram25]

It's called a binder for a reason 😉

[@SonicBoomC98]

I went back to using a binder when I cooked last week. It was the best butt I ever made.

[@jernigan007]

AGREED !!!

[@raw-b6658]

Currently in the midst of smoking a butt on my kamado grill. I think it’s going well. I’m goin wrapless to get a nice crispy bark

[@PITMASTERX]

Good luck 👍

[@MrBullet888]

I've never used a binder and get great bark.

[@RiazUddin-sk3uw]

Looks delicious 😋

[@rndgarland]

Am i the only one that hears "busstin butt" everytime he says boston butt 🤣

[@tonyschumann5850]

Bottom line: Boston Butt or pulled pork is good however it is cooked. Nice job gentlemen.

[@mikemclendon4962]

Man , it's hard to mess up a butt. The more unburned bark , the better.

[@jaiie3478]

Im just curious what the internal temp was after the first 10 hours at 120c ?

[@Dr.Octogon]

In my experience, just a little olive oil and a good rub is all you need.

[@edwardprokopchuk3264]

The only thing that makes a difference for me is the beer I’m drinking 😜

[@jonathansongco4302]

Delicious.

[@mts982]

then buy a fatty one and use binder and see if binder make sit too rich.

[@rickydona919]

title for the next video should be "What makes the best bark on MORRISON'S BUTT"

[@matgggg55]

I’m pretty sure the left side of your smoker is the hottest aka where the mayo one was. I bet if you cooked all the exact same Boston buts they would come out looking just like these, just based on the position in the smoker.

[@propwash6880]

Hi, Did you put them on frozen?

[@PITMASTERX]

No left in the fridge for at least 24 hours

[@propwash6880]

@@PITMASTERX thanks they look a bit hard when u were working with them.

[@davidblalock9945]

Mayo on beef is a sacrilege that shall not be forgiven by the meat gods.

[@PITMASTERX]

? What beef

[@jdubb0113]

This is pork though💀😂😂

[@Hanibul_Lecktor]

Sugar, you want good bark with a crunch. Not wishful soggy blobs of over seasoned meat.

[@ikwilda]

Handcrafted by Albert Heijn. 🤣

[@stevenm5220]

Try peanut Butter

[@finnvanriel8200]

Waar koop jij je vlees ?

[@PITMASTERX]

Overal vandaag als de kwaliteit maar goed is. Vaak bij beefensteak.nl of butchery.nl of de hanos

[@randyfolkner9496]

Evoo, smoking guns hot, wrap with butcher paper...... 😁

[@billholland2076]

🍽🍽🍽🍽👍🏻👍🏻👍🏻👍🏻💯💯💯💯

[@pcs56]

8:20

[@nightdevil7758]

😋😋

[@grlmgor]

"I want some butts" *What movie is that from?*

[@buddyjones9219]

Top gun

[@grlmgor]

@@buddyjones9219 Correct

[@ozonewdb]

You lost me on a rub with no black pepper

[@RichsRantMMAofficialchannel]

I hope this mayo trend ends soon. 🤮

[@brad4527]

why, he knows how to smoke with it and the science behind Mayo , how the Mayo acts as a fat to make things juicy and balance things out! So think before you say anything. He is an excellent cook !! I do smoke a lot of different proteins also. So unless you have your own smoking channel you have no room to talk.

[@RichsRantMMAofficialchannel]

@@brad4527 I smoke a lot of meat too and I don’t like when people over complicate things with mayo. YOU DONT NEED IT! Just how people abuse mayo in sushi. It’s so unnecessary. That’s my option and everyone has a right to one. Including you, and I respect what you said.

[@johnhansen8272]

Why are you trying for crust on a pork roast? It kind of defeats the purpose. Now where I’m from, skin is a very different matter. Skin cooked correctly as part of a smoke is the best. Also, if you are going for great crackling or skin that is cooked, salt and pepper is sufficient. No seasoning required. Not sure what you’re doing here. I’m sure the pork meat is great. Finally, shoulder is not butt. Same cut but shoulder comes with skin, which makes that fantastic crackling, which you may be going for, but that isn’t bark like on beef. Perhaps lost in bbq translation but we are pretty particular about our q in the south. All that bitchin aside, I sub to your channel for the great things you do with beef. Your goal here is to cook the internal meat to just the point where the fat congeals, I.e. melts. When you, frankly burn the outside, you get the dry internal meat you had when you open the shoulders. BBQ pork is temperature based, not crust based. It isn’t always similar between meats. You can see how dry your internal meat is. Sorry for the harsh comment, but your concept here would be praised over on your side of the pond but probably not eaten on this side. I hate to say that as a fan.

[@houndawg3]

A lot of ignorance going on in this comment.

[@nathanbaker1868]

I’ve met muslims with more knowledge of how to bbq pork than you. From the south? Lol. South Iran maybe

[@summm4075]

Is it safe to eat such dark burned meat crust? It is cancer that you can get from eating such burned meat crust. Or you dont eat the crust?

[@sudzbuddy6]

I’ve used that same seasoning mix for 50 years but I add black pepper. Great SIMPLE flavor and way cheaper than buying the store mixes I never understand watching “pit masters” using other people’s rubs. Doesn’t show much vision to me…

[@DaddyGato_Palavering]

Did you really smoke these frozen ?

[@Fartlord-qx7md]

Gotta go Texas style with heavy 2 to 1 pepper to salt. Even us northerners love it that way. Nothing extra, let the meat, pepper, and salt do its thing. #teamchud