Hi -- can you tell me more about what you described as the "Chud Hack" near end of video, made with apple cider vinegar and hot sauce? What sort of ratio did you you of those ingredients? What brands of each? Any other ingredients? I definitely think that adding that to the pulled pork would help keep it most and flavorful, though I have not tried this yet.
Sorry it took me so long to get back to you, just seeing this. I don’t go crazy at all with my measurements when I mix this up, but I do it with every single one of my pork butt and it makes the flavor pop. I eyeball everything, it’s just how I cook. If I had to guess: Use any apple cider vinegar. Start with a cup in a small bottle. 3-4 shakes of franks red hot (what I personally like). Shake well and drizzle over the shredded pork. Definitely taste it prior to adding. Don’t want it to be noticeably spicy. The zing of the apple cider vinegar and hot sauce together with the pork is just 👌🏼👌🏼
Very useful buddy, ive been wondering if that would work, my oven only goes to 170 also. Have you ever tried resting brisket overnight at that temp? I think it would be fine too. Thanks for the video good job!
Thank you! I have not tried a brisket in the oven for a rest but I’ve eaten other people’s. It definitely gets a bit overdone. Still tastes good but brisket tends to pass the point of that perfect doneness and starts to fall apart. Still tasted good though 😂. I figured I’d experiment with the pork because it’s way more forgiving than brisket
Awesome! Thanks you just saved me a brisket! Thanks buddy! Have a great weekend and I love your smoker ! I just got an Oklahoma joe longhorn I've been loving it!
@@Merricks_Meat I rest briskets at 140 for 12-16hrs depending on when I need to serve and they never fall apart. I do tend to pull them around 198-200 internal if they feel good. When I probe and feel like it needs 30 more minutes to be the perfect tenderness, I pull them. Just slightly early. Unwrapped entire cook, 275 degrees, fat side up. Rest on the counter down to ~160 then wrap in foil for the rest. Love that pit. Did it come on the trailer? What size, make and model is it?
@@allieandbothank you!! It’s a patriot pit 120. It came on the trailer. This was the first one ever built. Total beast- 3/8 inch all around, insulated fire box. Just filmed a cook in a snowstorm that I’ll edit/post soon. Held true even in the cold and snow!
Some ovens you can trick to 150 by making a manual adjustment by -20 degrees so 170 is actually 150. Though still good to know without that hack the 170 won't ruin things!
This recalibration worked for me, too. I Googled ny electric oven, and the recalibration was really easy...as long as you remember to correct it after you're done.
I totally get feeling stupid while filming. You did a good job though. I also just started making RU-vid videos and I'm trying to get use to videoing myself. The best of luck to you, You have a new sub from me :)
I have a whole pork shoulder going and it's cooking much faster than I planned (all meat is different). So I looked up resting videos and I came across yours. Thanks for this valuable info. Now I can proceed with confidence! Cool rig!
Nice job meat looks great. I’ve got a Traeger pellet smoker. Takes me around 14 hours at 225° to get the meat to hit 200°. Is that normal for it to take that long to smoke a pork butt? I’m new to the smoker world.
Yup that’s normal! Mine always took the same on my rec Teq. Could always crank the temp up to 275 once you get the bark you want to speed it up a little, but totally normal
Glad I found your informative video. Cooked my first pork butt in my Kamado Joe Classic III. Tried resting at 170° in the oven for 10 hours to serve at lunch. Turned out great. Family enjoyed it. Thanks for the guidance.
Great video! I smoked a 12.5 lb pork butt yesterday and that takes a while running 250-275 for the first half of the cook. Bumped it up to 300 for the second half, pulled and wrapped at 175, and in the over for 12 hours at 170. I got the same results you did. Clean bone slid out effortlessly. Meat was juicy and flavorful. It works out well you can cook all day Saturday (get that meat out of the fridge early and let it come to room temp!), rest all night, and enjoy some freshly smoked, piping hot, super juicy pulled pork with friends for lunch on Sunday and it kind of looks like you never lifted a finger. If I'm just making for the family I like to vacuum seal half of it in one pound bags. Drop it in a sous vide bath to reheat. It really doesn't get any easier/tastier. I'd love to see what your favorite vinegar sauce is.
Hell yeah man! Thanks for watching. I still have yet to try reheating any of my BBQ in a sous vide bath. May have to try it soon! Doing a couple butts this weekend I just may freeze and reheat to see how it comes out
Very informative... I wondered that myself... on a pork butt I usually go with an oven rest of 5-6 hours @ 170.... I really like the result of the scoring on the fat cap... I can really see some benefits. For your Chud hack with the hot sauce and apple cider vinegar I've also added some of the separated juices from the bottom of the aluminum wrap... Great video!! very nice Pit!! Looking forward to see what you come up with next!!
I placed a brisket in the oven at 170 degrees inside a pan. Although the oven was set to 170, the temp was 159 when I used my infrared thermometer to check the temp outside of the foil in the pan. I don't know if it was because the air had to go up and around the pan, but that brisket came out the best I ever made.
Good video for sure, nice job, maybe tell people why you spritz and what it’s doing to benefit you, and why you have a water pan too, cut up the good videos.🇺🇸
Dam!! The marbling on that shoulder was amazing! I’ve never scored mine before but definitely going to try that on my next one. Awesome vid. Great cook 👌
Yes, thank you so much for the great tips! This just dawned on me tonight, to do a long oven hold because I really want to go to bed lol. Going to try this. Glad I found your channel, thanks for making these videos 👍
I don’t think you can go wrong. I personally think scoring the fat cap helps render the fat better. Scoring the fat or the meat helps provide more surface area for smoke and seasoning. Are you cooking fat cap up or down??
120F is very dangerous to hold for any length of time. That is solidly in the danger zone which extends from 40F to 140F. You want to hold at 160-170F as shown in the video. If you choose to hold below 140F you are knowingly putting yourself, your family, and guests at risk of foodborne illness. You have been warned.
@@Unclejoesinthehousesome people think it helps with bark. I’m not sure about that…I do it so the fat cap doesn’t dry out too much from all of the airflow
Not yet- if that’s something that you think would interest people, id love to do one. I’m dropping my next video today or tomorrow which is smoking in a snowstorm- I cover how I get my fire going and shows some of my fire maintenance! Im sure you’ll find it useful!