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haha...i used my google phone number, and tried to claim my prize. Lo-and-behold, i needed to pay for shipping. Oh, and when i asked where "Brad" was from....I got no reply. I've watched enough of your videos to know where your from,and where you live now.
Damn! Looks just like brisket. Another Chuds experiment gone great! You sure come up with some good ones. Brad, Thanks for all the BBQ knowledge you share! TO FELLOW VIEWERS: Brad's 153K subscribers should be 1,530,000 subscribers and growing! How about we get behind him and boost those numbers! His expertise needs to be shared big time in the BBQ world!
Not to take away from Chud here because he is awesome and I have learned a lot from him and he would know how to turn deer meat into many tasty things but since you are asking check out the bearded butchers they show you how to make deer meat using at home style equipment into snack sticks, sausage, brats, summer sausage, jerky and even hot dogs. I watch both channels just letting you know. They show a lot of processing not so much cooking or smoking. Chud is the master at showing us how to smoke meats and make delicious grub. Chud you are the man thanks for all you do on here for us.
Hey man I can’t thank you enough. I closely followed your pulled pork on a Weber kettle video for a party Saturday and it came out amazing. Your video really gave me the confidence to give it a try on the Weber even though I don’t have an expensive smoker. It was my first time smoking anything and it was a hit. Thanks again!
I don't want to pull it at all. I've watched you for a minute now and recommend to anyone who has questions. You're my fav, I'm going to do my first butt this way tomorrow. No matter how it turns out... It'll be fine as long as there's no snake in my boot! 🤣
wow, that looks so much like a brisket. great way to practice rendering fat and getting bark without breaking the bank to buy a brisket! i gotta try this
I was hoping that the social media hype would not cover any pork BBQ so that the price of spare ribs and pork but would stay reasonable. Love your content
I’m new to your channel, and I’ve learned a lot and enjoy the way you put a video together. I don’t usually comment, but this time I’m making an exception. The reason is because I recently bought a pork shoulder roast to make pulled pork, when my wife (a brisket lover) asked me to make slices for her. Instead of slicing the shoulder roast, I found a small pork loin roast and sliced it instead. Both were delicious, but this video has me wanting to try making slices from a shoulder roast. Thanks for encouraging me to think outside the box. I love my beef! But with beef costing $8.00/lb and pork or chicken costing a third of that, we’ve been eating pork and chicken this year. Thanks again for another well done video!
Been researching how to make BBQ ever since I visited Texas at the beginning of this year. Found your channel, now I'm binge-watching all your videos. Dude you're really fun to watch, keep it up.
I'll definitely have to give this a try! One question: With brisket, we all know it's critical to slice across the grain. How did you decide in which direction to slice your buttsket, or does it not matter with this cut?
Since a pork butt is a combination of a bunch of different muscles, there's no chance you're slicing against all the grain simultaneously. You just slice and go.
Great video! I just rewatched your venison sausage video. Trying to get some pro tips to use up the rest of the ground deer meat in the freezer from last season. With these trying times, and deer season on the horizon, I think your idea of a venison series would be awesome! From initial butcher to backyard BBQ
I want to thank you for putting out all of these great videos. I appreciate you paying it forward. I smoked a brisket this weekend. 14 hour cook, with an all night rest at 150. It was amazing! I mean amazing. I also rendered the fat I trimmed. Neighbor said, "that may have been the best brisket I have ever had in my life". Next, beef hotdogs. And yes, I will do the tickle when loading the casings. LOL. I used to struggle with brisket, not any more!! I used mayo as my binder and yes, hit the sides. NO rookie moves here! No snakes in my boots though.
One of my favorite cuts you don’t see too often but is amazing at Smitty’s and Kruez in Lockhart and that’s shoulder clod. Some of the best beef flavor ever
I've been cutting pork butts into thick slices (1.5" or so) seasoning and smoking to make a whole butt into burnt ends lately. It works really well to get big quantities of burnt ends, perfect for family BBQs.
This is how I always do my pork butts!!! I like my butts way better sliced rather than pulled. When I first got the idea to do my pork butt this way I couldn’t find any videos for tips for this style. I love the way the butts taste sliced because you actually taste the meat and not bread and sauce when it’s pulled. I pull mine off the smoker at 170*F and it’s always been moist and tender. Another benefit to this is you don’t have to cook it for all that extra time taking it all the way to 200*F. Try this method!! You will love it!!
I've been making "slicer" pork butt similar to this for years, but using my traditional pork rub, which includes smoked paprika, and brown sugar, so the bark is less dark, more mahogany. I usually cook at 250 the whole way, wrapping once internal temp reaches 160-165, and pulling it at 185-190 (depending on the size), with the target temp reaching 192-195 during a "cold" rest. I usually don't hold it overnight, but doing so makes it easy to time a meal for a picnic the day after the cook. The result is flavorful, extremely tender, but holds together for slicing. If you want it a bit firmer, just pull it off the heat a few degrees sooner. If you make a mistake and go a little over your internal target temp, you'll just have great pulled pork.
As someone who has done 100s of pork butts, I never thought of this. I get pork steaks cut at my butcher but that has bone in it. This is a must try!! Nice work.
I tried this the other day and was surprised how much it tasted like a brisket! I didn't let it rest long enough (about 2 hours), so next time I'll let it rest overnight like you describe in the video. Also, because it was a boneless butt it started to separate and curl where the bone gap was. Next time I'll tie it up with butcher twine so it cooks more evenly. Thanks for the idea, Brad!
man, I am addicted to your videos, I CAN'T STOP WATCHING, please, I beg of you, stop me. I wish I lived in Texas to get a BBQ from you, can't wait to try and build my own and give some of your recipes a go, Texas BBQ is non existent in my area of Germany.
I did pork butt burnt ends a few weeks back that I chopped up and threw into pit beans. Needless to say, my wife and I ate about half a dozen of the burnt ends before they got chopped up, we couldn't stop. Smoked them at 300 so the fat really started to get crispy. Highly recommend!
I cooked a brisket this weekend that was only 3.68/lb :D. It was a choice grade but I used tips from you and Mad Scientist BBQ and it was the best brisket I've ever had. Makes me wonder how much better prime is...
It isn't imo. I worked in a beef plant for years, all the old timers said prime is a rip off. I still got it cheap during employee sales. I'd say if cooking a med rare steak it's maybe worth it for a special occasion. But the 1950s grain finished prime beef is just about extinct in the US
I can one up you there my local chain grocery store had a digital coupon for brisket at 2.47 /lb. Everyone in my family has 2-3briskets for me to cook lol including me. 17lb brisket for 38
I had to feed a crowd on the cheap for last year’s Christmas dinner, so I cooked 2 pork butts in a similar manner. Salt and Brown Sugar cured for 24 hours, then roasted low and slow to 185 before blasting it with high heat for some browning. Sliced up beautifully
I have actually wanted to do something like this for a while. One of the things I was thinking about doing was butterflying the pork butt in order to make the slices smaller. Phenomenal video!
You are really cranking out a lot of videos (all excellent)! I smoke a lot of boneless pork butts (because, Costco) and I just tie them like any other roast to create/maintain the shape. This assures they cook evenly as they often have weird flaps and shapes. Seasoning after tying also solves the rub-in-the-crevices problem.
Hey mate, cheers from Australia . I have tried this before and actually prefer this to pulled pork. I did it it differently to you, but will try your technique as it looks fantastic.
Suggest you try submitting it at a friendly cook out vs competition and record it for an episode asap... also try an electric carving knife instead of the single sided serrated knife you used, you'll get cleaner cuts that will make it look more like brisket.
I have something for you to try, take some of those small pork tenderloins and jerky brine with some maple syrup them for about 5 days. Then put em in your smoker until they hit 145. I now call it the "NOT SO CANADIAN BACON "
I did a pork butt recently, it was for pulled pork. It was a little over 9lbs, I cooked it at 180 most of the time. Total cook was 21 hours, it was a no wrap cook. It was done on my Z Grills 450 pellet grill.
I haven’t even made it to the cook yet, but the knife rollout and selection clip earned you a new subscriber. As a fellow bearded man who loves to smoke meats and eat smoked meats, I think I’m really going to enjoy your channel.
Now I’ve never cooked a whole boneless pork butt like a brisket but I have cooked the collar (money muscle for competition people) like a brisket. Slices up amazing. You should be able to get your butcher to cut it for you. Since I’m one I cut them for myself all the time haha. Since they’re smaller they cook up super fast.
I've been doing this for a while, except I take it to pull pork temp. Let it rest, then refrigerate until the next day. The money muscle is the best part of the whole shoulder.
