| Название | : | How To Smoke A Pork Butt for Beginners | First Time Pulled Pork On A Smoker |
| Продолжительность | : | 27.36 |
| Дата публикации | : | |
| Просмотров | : | 329 rb |
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Awesome looking pork my friend! 👊💪👊 Comment from : RJ Sewell |
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thank you Comment from : Master Chief Lopez |
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Coulda left the butt in the aluminum pan, wrap it tightly Works reasonably well and is ezpz ftw Comment from : Bob P |
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Don't be scared of the bone in new comers, it will fall completely away when you prep to serve the meat and the dog will love it! Comment from : iso Bandit |
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Would it taste better on a real smoker? Or is it about the same? Comment from : Cyprus |
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Excellent video When I smoke my pork butt, I use pepper, salt and garlic powder It is so delicious every time Comment from : Richard Goff |
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Just cooked one Wish I'd seen this first What a sweet, good married couple Comment from : JoAnne Butzerin |
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What if I do this on gas grill with pellets and finish in oven? What do I need to watch?? Thx 🙏 Comment from : Reinheitsgebot |
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What grill temperature after wrapping meat Comment from : Rich Behrle |
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I'm letting my first pork butt rest as I write this I followed your video and I'm so glad that I did Thanks for not over powering your voice with cheesy background music I look forward to more of your videos Comment from : David Orr |
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I have a Napolean gas grill Any different instructions for me? Also, I like to score the meat for more burnt ends Comment from : cherokeefiddler |
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I have a gas grill? Comment from : Oscar Tipton |
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I use a camp chef pellet smoker and have one resting right now After letting it rest I will use bear claws to shred it Tomorrow I’ll cut my slaw Your expiation was spot on I just use a different rub My total cook time was 9 hr @250degrees for a 85lb butt Comment from : Curt Robinson |
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I love wash your sister sauce 😂 Comment from : GraceEngineering |
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How long to cook 5 pound pork butt on pellet smoker Comment from : Tim Frye |
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Crappy parmesan cheese shaker lids fit on a narrow mouth mason jars Makes a reat shaker jar Comment from : neo 71665 |
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Thank you for making this video was very helpful Smoked a butt today Family loved it Comment from : Ben Rink |
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Thanks so much for putting this out! After watching, I had enough confidence to try my first Boston butt, doing it exactly the way you described and it came out great I really appreciate you going over every step very clearly for someone like me who has never smoked any meat before I used a wood chip box on a gas grill since that's what I have and we couldn't be happier with the results Comment from : Jon Stewart |
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Absolutely awesome! Winner first time I tried it Comment from : Jeff Fitzpatrick |
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Your explanation is awesome! Thank you for breaking this down so well I can't wait to try Comment from : Phe Scarboro |
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This guy is really trying to idiot proof this 😂😂 all the way down to letting you know to not touching hot stuff with your bare hands I've smoked meat for a very long time and done hundreds of buttsit's still always good to come back and watch some things like this and maybe learn something new Comment from : SigSour365 |
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Love your video easy and thorough Comment from : Matthew Gutierrez |
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what do you do with all of the juices? Comment from : ken denton |
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Awesome video, David! Got my first offset smoker a few weeks ago, and I've already successfully smoked a few chickens, but for this opening weekend of College Football, I'm smoking a pork butt, and this video is my guide Can't wait to report back! Thanks for this content! Comment from : Jeremy Choate |
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Great, thx I have a Ninja Woodfire Grill Meats I've tried are fraziled in under 3 hrs at 230* Suggestions? Comment from : Phil Brennan |
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Thank you but wow a lot of know it alls in comments I appreciate your video Comment from : sandy jackson |
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Do you ever let it rest in the pan in the juices ? Comment from : Joe Platt |
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One thing to add to your instructions to beginners is to make sure the thermometer probes don't touch the bone Comment from : Popeye Andy |
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I'm trying it tomorrow! 🎉 Comment from : butch mills |
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pellet grills are for city slickers be a man, use real un processed wood Comment from : Joseph Falco |
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I wrap at 165 and take it to 210 for pulled pork Comment from : Jack Webb |
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Can you do this on a gas grill? If so, how? Comment from : Debra Ward |
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First attempt at a pork butt, followed directions by the numbers, it was FANTASTIC!!!!!! Comment from : Ed Nealis |
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wrapping at 150' F ????? Comment from : Haze |
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I like everything you did except wash your meat sir Comment from : Jacqueline Jordan |
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Quick question and I may have missed you saying one way or the other But when you combined all the different pork shoulders onto one grill Did you still have the grill hot, or was it just continuing to cook in the wrap without any external heat? Comment from : JP |
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Wooster-sher You can do it - wooster-sher ;) Comment from : AndyCinDallas |
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1992 called It wants its goatee backbrGood video though Comment from : Fred Stevens |
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NO no no, please leave the fat Sir! Love it! Comment from : MIchael Rau |
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Great video - I just nailed my first smoked pork butt today after following your walkthrough MUCH appreciated! Comment from : FN |
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I'll be doing this tomorrow on my pellet grill Thanks man my 1st try & I'm excited!! Comment from : Sharla Patriot |
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Great video! Very detailed Comment from : Greg White |
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Why didn't you just cover the Tray with the Aluminium Foil?! Wouldn't have used a Roll of Foil! Comment from : Michael O |
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What happens if you go through all this process and you realize the bone doesn’t come out perfect You just put it back in the oven for a little bit Comment from : Caden Delosangeles |
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Looks like buddy might be from my state (the Great State of Indiana) He and Malcom should do a video together: North and South, Grant and Lee, Blue and Gray 😂 Both are great teachers, great communicators, and masters of the craft Comment from : Area Man |
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Thank you so much! I have a Treager and I m going to now do just as you taught me here, I love my Treager!! Thank you very much! Im in pig heaven!! God bless you! Comment from : Cynthia Guarnotta |
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Can you rest this pork butt, in your electric smoker or an oven?brLike set oven or smoker to 170 degree and let it rest? Comment from : Todd Yell |
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Swift meats comes from the biggest cattle rancher in the world, JBS They're the ones who're cutting down the Amazon Forest to make pasture and crop land Feeding livestock GMO corn and soybean ferments in the stomach, contributing to the three greenhouse gasses the Marxist world is trying to shut down in the USA Do not buy meat from Walmart/Swift/JBS GMO grains means there's a trace of RoundUp in the finished product It's the reason I limit sugar, wheat, corn, rice and soybean oil My health flipped on a dime, lost 55 pounds in seven months and proudly tell Wuhan Fauci to go Comment from : SpearChuckUngawa |
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There is so much great information that he goes over and gives the reasons why you should do this or that and gives pros and cons of a certain way to prepare! Love these informative videos and I will always look forward to see more and feel like I can do this too! Thank you for taking the time to go through step by step to suceed!brSandy S Comment from : Sandy Schmitt |
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11:21 8-10 hrs at 250 degreesbrFor 3 hrs before you even check it…just monitoring the temperaturebrGet it to 150 keep moisturizing itbrEvery 45-60 minbrReaches 200-205…pull out and wrap brTook about 2 hrs Comment from : Brandon Mack |
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Looking to try a 5lb butt, anything different? Comment from : GABE GARCIA |
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How long did you keep them on wrapped ? Comment from : Josh Vanscoy |
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I just got an electric smoker Should I put the Pork Butt on the rack with a foil drip pan underneath to catch all that Golden Love Juice or can I just put the Pork Butt into the foil pan and let it sit in it's own juices while it cooks? Comment from : Major Chisholm |
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My pork butt for July 4th was delicious but cooking in-direct on a gas grill took about 10 hours (6 lb at 225) Could I have done something to speed up the process? Comment from : cherokeefiddler |
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My first pork butt came out horrible I cooked it for 14 hours So I came here and I'm going to try this procedure Keeping my fingers crossed!!!! Comment from : 1967davethewave |
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What is your total time from start to finish? Comment from : James Ray Furr |
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Great tutorial Took the mystery out of the process! Comment from : Kenneth Davenport |
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Is it odd that skilled people still enjoy watching beginners videos😂😅 Comment from : dennis zehnder jr |
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Never smoked anything Followed your instructions on my new/used wsm Fantastic! Thanks 👍👍👍 Comment from : Jim Everett |
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just made my first pork butt following your instructions Turned out great! Only challenge I had was my pellet grill refused to hold 250, it was wobbling up and down to 320 for some reason So it only took 7 hours for 9lbs But soft and delicious anyway Comment from : Darren Montgomery |
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did you cook at 250 all the way ? also do you recommend to super smoke for the first 3 hours , thanks again Comment from : donald lannigan |
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My crazy question is Why finish in smoker instead of oven once it's wrapped? I really want to know Comment from : Unbothered |
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way too long before the actual smoking not Impressed !!!!!!!! Comment from : BRIAN SIMONEAU |
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How many hours did you cook those? I am smoking 2 9 lb in a pellet smoker Comment from : Cindy Spencer |
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Ballpark total cooktime? Comment from : Thomas Joulwan |
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Thank you for the salt and pepper I have been using just salt & pepper only for years I've tried other stuff but always go back I smoke with wood the old fashion way and for pork I like to smoke with pecan Not too much smoke though You can't judge that by time because every piece of wood will burn different so you just judge it by color Happy smoking & don't pick your nose Comment from : Darrell Goff |
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I followed the instructions and it was perfect Comment from : Cesar Carrion |
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Excellent video! I've been cooking butts for about 2 years and every step I've learned was covered very well The question I have is about wrapping I've been told to use butcher paper to wrap (amd i have), but I was wondering what the difference was using foil vs butcher paper? Is there a benefit? If there is, what would it be? Thanks Again, it is an excellent video for anyone from beginners to those of us who need a refresher 🙂 Comment from : Dave Jennings |
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If you use a water tray to humidify the smoker, do you need to use the spritzing?? Comment from : Matt Colson |
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Awesome videoI used only salt and pepper and it was greatthanks for your experience Comment from : Keith McMahon |
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Y'all kill me not washing your meat No telling who or what handled it in the meat packing plant Ugh! Comment from : Jessica Smith |
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Will this be the same in an electric smoker?brI got one for Christmas Ruined my first brisket I need help! 🤣 Comment from : Michelle Bradley |
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This guy talks a lot… don’t like folks wasting my time, and he haven’t even opened the bag yet Lol Comment from : StarrGod |
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What kind of wood pellets did you use? Comment from : jonesey1981 |
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You just earned a new subscriber Comment from : all quiet on the western front edits 🔥 |
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great vid!!! i did one about 2 years ago was so easy todo Now I just got to figure out making a brisket 1st try it ended up being tough Comment from : George Cook |
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Great tutorial, broken down to it's lowest term Look really delicious 🍖😋 Comment from : Gerard Reed |
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This is my next quest in my 2005 Masterbuilt propane smoker I’m ok on ribs or steak or chicken Haven’t tried big pork but now is the time Thank you When I graduate I’ll try a new Oklahoma Joe reverse flow smoker my retirement toy hehehe Comment from : jerry predmore |
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I've always been too nervous to smoke a pork butt But after watching this, I feel confident enough to do it Thanks for a great video! Comment from : Brian Zimmer |
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super informative! thanks again Comment from : mr hardless |
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I tried bone in buttbrbrbrShe musta jumped 10 feet Comment from : 0331 |
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The fat is the best part! Comment from : Florida Catholic Guy |
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Trying a pork butt for the first time today…rolling out the pellet grill now… wish me luck!! 👩🏼🍳 Comment from : Texas My Texas |
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This was an incredible video I wish I had access to this when I first started doing BBQ 😊 Comment from : David Prescott |
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Awesome video David! Thank you for being so detailed as you walked through the steps I just bought my first smoker and will take your advice and keep it simple to start Comment from : Ken Walsh |
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Thanks for the awesome video Dave I'm a long time griller but very new to smoking and pellet grills, your videos are very informitive and easy to follow Just waiting for a good sale on bone-in pork butt to try your method, I might however add a bit of chipotle chilli powder to the mix Thanks again, have a great summer, it's gonna be a good one Comment from : Mike Cadney |
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I will be trying it tomorrow morning on my Oklahoma Joe offset I am nervous and excited to seeing how it goes I will be back with pictures and a review hopefully :) Thank you for the help Sending some BBQ love from Wharton, TX!!!! Comment from : Blake Benson |
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Great explanation! Excellent teaching! Comment from : Choco The Magnificent |
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Awesome video! What did you do with all the juice/Aju? Comment from : Just-Lo |
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Why is it a trend for most to b scared of seasoningsalt and pepper only will never b better than adding more seasoning with s&p Comment from : LA Cleveland |
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I'm cooking one tomorrow on my new Treager 1300 Looking forward to BBQ success! Comment from : Phillip Gampper |
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How do you get to the text below for the links to the nitrate gloves and cotton loners? Comment from : Phillip Gampper |
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