Great video, I've had my offset wood smoker for 35 yrs. I like watching backyard smokers like yourself and still pick up little ideas for smoking. I'm actually smoking 35lbs of butts this weekend for family and friends. If I can send you a picture I will. Thanks again for the video.
Outstanding! Would love to see it! Send it to - brisketmedic@gmail.com I’d love to see it and share with everyone! Let’s see the smoker and outcome! Glad you’re here with us! I’ve only got about 15-16 years experience and love to have people of all experiences hang out. Thanks for being here!
Looks really good!!! Your shredded and looks like you possibly chopped the pork about as rough as I like it. A lot of guys pull it but leave the strands too long. That's good if you don't intend on serving it on a bun. But if the bark is well seasoned, that should be minced to be well distributed when added to the rest of the meat that's chopped as well, ...... so you don't have to add any more rub or seasonings. Perfect chop length and dice in your pan. I enjoyed the video you produced, and the pork by the looks of it. Thanks for producing and sharing. 👍👍👍👍👍🍺🍺🍺🍺🍺🇺🇸🇺🇸🇺🇸🇺🇸
I've had a Traeger for a little over a year but a few months ago I just had to get a "stick burner" the Oklahoma Joe's Longhorn Reverse Flow Smoker. I did a massive smoke on Memorial Day...16lb Pork Butt, 3 racks of spare ribs, 1 rack of beef ribs, and a full pork loin. I was very impressed with the smoker at holding temp. Everything turned out perfect and I should have videoed the cook but there was so much going on as you can imagine. The Traeger is nice for a low maintenance cook but the "stick burner" is the way to go. My pulled pork was a hit at work today along with some ribs and pork loin slices. Awesome cook in your video as well. It's kinda hard to mess up pork butt...a good beginner cook for people new to smoking.
I used this video today, most to the point video I havefound. I just wrapped it up in butcher paper. It looks amazing so far! I'm using a Oklahoma Joe's Longhorn combo. Thank you!!!
Thanks Steve! I’m a newbie. I have a Dyna/Glo offset smoker. I’m tackling a pork butt on Wednesday. I’ve cooked a couple of times and I’ve improved. After the first cook, I realized that I needed to seal up the oven with high temperature sealer and door gaskets. That helped to keep the temp down.
Just got my first offset smoker/grill setup, and will definitely be following the tips here to smoke my first pork butt. Going to use Pineapple Juice as the fruit juice during that post-stall wrap and I have a "luau BBQ sauce" recipe using pineapple juice as well for post-shred to make some bomb "Hawaiian BBQ pulled pork sandwiches"
This is the best video I’ve seen about smoking butt. Like your teaching style and detailed explanations. One question, why did you leave bark on your wood? Most pros recommend removing bark for better flavor in the smoke. I smoke ribs, but pulled butt is my next cook.
Thank you for that great compliment! For the most part, If the bark is loose I’ll knock if off. If it isn’t, it stays. I think adding some impurities ever so often gives it a more authentic flavor profile. If it’s all clean smoke, may as well just use lump charcoal (in my opinion, but I learned for that tip from some of the best in the business). Bark and knots won’t ruin your cook, assuming you have good quality wood. Just keep the fire maintained and burning clean and you’re good to go my friend!
Thank you so much you reminded me how to actually smoke and why I feel in love with my old offset smoker haven't smoked in 10 years finally could afford one and made an awesome pork butt it totally fell off the bone so happy I do appreciate you wish I could share the pictures of my pork butt it melts in your mouth can't wait to pull it apart I have a cheap smoker from Walmart it's an expert offset smoker we found it for $128.00 at Walmart so glad we bought it
Thanks for the heads up about ketting it cool and letting the moisture diffuse through the meat before shredding. Pretty sure that I would have messed that up if I hadn't been told.
I don't have any fancy smoking tips since I'm still new to smoking, BUT.. Here's a prep tip; Get a cheap roll of shelf liner for RVs. It's a rubbery open mesh. Cut to size and put it under the meat when you're trimming and seasoning. A 6-8" square will hold it. The meat won't slide around and the liner can go in the dishwasher or put it in the sink for a quick cleanup with a drop or 2 of soap and a brush. Or, just cut a new one each time, they come in 15 foot rolls.
Good tip! I have a mat for this, it’s actually for baking but works great, I’m just too lazy to walk inside and get it lol. Thanks for the idea tho, I like it!
Nice one Zach. 😎 I absolutely love cooking on my offset. Can't get enough of it. Once you get your cooker dialed in it's magical. I need to get my cabinet dialed in but it's just nowhere near as fun. 😂
No more butane torches, No more Lighter fluid , What i use is My left over cooking oil to start my pits. Put some filter cooking oil in a frits bottle, give the wood or charcoal a few squirts and throw a match in it 🔥More if needed
@@BrisketMedic it was so good. I made two and froze some. Just had more of it last night. Ty so much for this video. I will be following this and doing this forever. It was my first ever smoke on my new smoker!
Thanks for the view! Your interpretation of mushy and almost everyone else’s isn’t the same it seems. But hey, if you like it chopped get after what you like!
