Great cook Brian! Good idea using the Blu hogs sauce for a binder. Little Baker wants some of that pork! Looks delicious. I’m smoking some Chairman’s Reserve baby backs tomorrow on the Memphis Pro. So this cooks got me primed for pork! Cheers brother!
Hey thanks Jay! And that’s awesome! Chairman’s reserve are really good ribs! I’ve never seen the baby backs by them but I see the SL cut all the time. Let me know how they turn out. Have a great weekend sir!
Brian, ribs came out great! I used Burn Pit sweet heat and KosmoQ killer honey bee for rubs. Smoked at 235 for about 2 1/2 hours, spritzed after 1st hour with combo of water, ACV, and mango nectar. Wrapped for 1 1/2 hours meat side down with a bit of Trader Joe’s organic brown sugar bbq sauce plus a little spritz liquid. Finished off with a bit of bbq sauce for about 15 minutes...I did 3 racks. Used Lumberjack comp pellets. Cheers!
Why do people use a baffle plate..? For me myself I like the meat cooking directly over the charcoal and the juices falling onto the charcoal gives amazing flavor that can't be beat
Loving the video up until you removed the fat cap and said it was nasty.. I was screaming internally.. WHAAAATTT?? 😂😂😂 Love the fat cap! I definitely incorporate it into when I shred. But everyone does it a litte differently
Makes sense that you used the fat cap as a barrier on the drum while running a higher temp. But if you are removing it post-cook, why don't you trim it off/down beforehand so you don't lose a third of your bark?
Not taken that way at all. To me I cook fat cap down so the fat protects the meat from the heat and when I’m cooking at 300 and not flipping the meat the bottom gets a bit charred. . Also there is some “bacon” meat in between the fat caps that is probably the second best part of the butt that I dig in to off of camera. Probably could’ve gotten away with taking the cap off because I was using the deflector however most of the time I don’t use the deflector. And thanks Jacob I appreciate it.
Probe tender at the end.....whats the end temp.....is the end temp just a bit higher hot & fast as opposed to low & slow Burn in complete on the gateway....thinkin a porkbutt would be a good 1st cook Another great video.....would've never thought to use Tennessee Red as a binder
I'm like you Brian. I like Drums. Dang nice looking Pork Butt... My body still is NOT ready to do much of anything. This crap is a lot more than I wanted to admit to... BUT, my mind has said ENOUGH. Wife and I went and bought $200 wroth of meat today. I have got to start moving my body and I say what better way than to move around a Highland, a Bronco, a 22" WSM and at least 3 Webers. Time for the camera and smoke to start rolling.
Thanks Britt! And I couldn’t agree with you more! Fire up that Bronco and get the meat on is what I say! Such an easy cooker to rub and puts out great food!
New sub here. I have a question for you. I noticed you have a gateway drum and a bronco pro. If you had to choice on picking one which would it be? I know you said drums cook nice in all weather but the bronco is thicker in metal which might cook longer what do you think?
@@MadHorseBBQ Sweet! Ace is where it’s at! Their selection of bbq stuff is out of this world! Really love the blues hog lump too. Very clean burn and that bag last for a good amount of cooks!
love your content .. doing a whole shoulder tonight... wondering if I should use baffle plate... what has your experience been since? what do u recommend?
Why do you go out of your way to avoid that great “grilled” flavor that you get from the fats dripping into the coals and evaporating back up in a “smoke fog “? That’s what makes these cookers shine. The distance from the meat and the coals means that “flare ups” will not negatively impact flavor but rather add to it. So much great bbq is done on pits directly over the coals like this. You can’t do this in a kettle or most grills because the heat source is too close, but in a drum….its magic.
