How-to Smoke Pork Butt on WSM (Hot & Fast)

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Let's try cooking an 8 pound Pork Butt Hot & Fast on the WSM in 10 hours. This is perfect if you are pressed for time to cook a pork butt. It turned out phenomenal and juicy, had a wonderful bark, and I would definitely cook hot & fast again!
Rub used: www.BigCountryBarbecue.com
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Опубликовано:

14 окт 2024

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Комментарии : 567

@theprimalone6034 3 года назад

Been watching your videos for 1 year now after I picked up a slightly used WSM and I can't thank you enough. People think I've been doing this for years. Beyond helpful for me as a beginner. Love my WSM, too easy 🙌

@MikeyDonna 5 лет назад

T Roy, one of your best. I appreciated the “responsibility “ in this one. You seemed like a different man ! God bless you in that effort .

@nicklloyd9165 2 года назад

Huge thanks from central Kentucky. Dig your videos... no fluff, just a guy with a passion. My WSM is getting a workout! If this is up your alley... would love to see you do a smoked meatloaf. Thank you T-roy.

@farrisovich Год назад

Dude just found your channel and I love your videos, you do such a great job being down to earth and explaining things so simply, keep it up.

@144steveg 4 года назад

A beginner, I really enjoy your videos. You have a great demeanor and, I enjoy watching you

@daboogy4543 5 лет назад

I got my first WSM 18 and did Texas style ribs last night and now I got 2 butts smoking now. Great videos and great looking grub!

@BallisticBBQ 8 лет назад

And that's how it's done! Great cook brother!

@TROYCOOKS 8 лет назад

Hey Greg, thanks bro!!! It turned out great with the Sriracha sauce. Had a nice kick of heat on the back of your throat! Give me a holler sometime!!! Wishing you a wonderful Summer!

@reharris904 8 лет назад

+T-ROY COOKS Hey Troy can you ever make a vid on how to put your thermometer in a pork butt? It gets tricky when you have one or two blade bones in the meat to get the most accurate temp, hope you understand what im trying to ask thanks bud.

@TROYCOOKS 8 лет назад

Hi Robert, I do know what you are asking and I will try to remember to show that in a future video. I actually did show it in the original footage of this video, but edited out that portion because my dogs were barking. LOL

@reharris904 8 лет назад

+T-ROY COOKS Lol ok bud I did a butt the other day with the maverick and the probe was near a bone and temp wouldnt move past 184, it was done the other areas but could have overcooked it if i didnt monitor it, thanks Robert from Jax Fl, il send you some everglades seasoning one day you will love it

@TROYCOOKS 8 лет назад

Robert Harris Cool man, hook a brother up!

@144steveg 4 года назад

I had to write to you as soon as I coould! My first Pork Butt smoked for 12 hours and turned out fantastic! I so love your videos and I have learned so much from you. I now understand the "stall" and other terms you use. This smoked Butt cooked exactly as shown by you and I also used a Weber Rocky Mountain Smoker. 250-300 degrees throughout the cook and the cooking, went textbook as shown by you. I honestly don't think the rub made so much difference in the taste of the finished product but the jury is still out on that aspect. I did fisrt coat in mustard as shown and then used a rub (generously applied) from a local grocery store made for Pork Butts (so the label says). I must say, I enjoy your videos so much! I was raised in Alabama and now, living in New Mexico, I got a taste of "Real" Southern USA BBQ, the sandwich I grew up knowing and now have been missing so much!! Thank you again!

@shanejb2121 8 лет назад

Hey T-Roy! I'm from Southern British Columbia and just wanted to take a minute to thank you for such a great channel. I'm really enjoying all your tips, and they are paying off with delicious results. My next purchase is going to be the WSM as I want to be able to do briskets. I use a Weber Kettle for smoked ribs, chicken etc...and been experimenting with pecan wood for the first time. Like it a lot. I'm glad to hear you are on the mend from your surgery. All the best to you and Karen! Shane

@TROYCOOKS 8 лет назад

Hey Shane, I truly appreciate the support. I am recovering fine and, as you can tell, I'm back to cooking BBQ again. I hope you do get a WSM. You will enjoy it immensely and it is truly a "set it and forget it" smoker. Just give it about 4-6 cooks to get some carbon build up on the inside and after that you will be able to easily maintain temps. I hope you have a wonderful Summer of BBQ cooking!!! Cheers Shane!!!

@shanejb2121 8 лет назад

+T-ROY COOKS Will do, and thanks again.

@220Rick 8 лет назад

Wow, T Roy is back and better then ever!! Excellent video, quality, sound, lighting, explaining, location. Just an all around top-notch video. Thanks T Roy!

@TROYCOOKS 8 лет назад

Thanks very much Rick. I wasn't sure if this video would be too long, but I'm getting a lot of compliments for going in to detail, so I appreciate your comment. Thanks for watching!!

@NikonPhotoHawk 8 лет назад

Great to see you manning you're WSM Roy, it's been a while. That Pork Butt looks fabulous... and love your "Layers Of Flavors" BBQ Philosophy. Overnight Friday into Saturday morning I did 3 Pork Butts for BBQ Pulled Pork Sandwiches on my WSM that we had on Saturday for our early Memorial Day cookout. The weather is not suppose to be nice here on Memorial Day, and some family couldn't make it today, so we had our outing on Saturday. Did three Pork Butts because I was cooking for 18 people and we love leftovers. But man... there were fabulous. And I also did some BBQ Pork & Bean with bacon and pork roll that I put on the Weber after I pulled the Pork Butts off. Best wishes to you and Karen my friend...

@TROYCOOKS 8 лет назад

Hey George, sounds like good times over at your place this weekend! That is a lot of pulled pork! I just love the smell of BBQ smoking all day. I appreciate you watching George and hope you have a wonderful Memorial Day! Karen says hello!!!! Cheers buddy!

@1DucatiCraig 8 лет назад

At first I wasn't all excited about the video thinking just another Porky video and by the time it was over I thoroughly enjoyed it. I always love the way you talk and demonstrate the different layered flavors you add to the meat. Even better is you utilize whatever you have in the kitchen to make it all come together. So many ingredients work good together by the time to cook is finished. The candy glaze at the end made me want to fly over for a nice monstrous pulled pork sandwich. Well done video T-Roy!!!!

@TROYCOOKS 8 лет назад

Thanks Craig, I do try to utilize ingredients I have on hand. That Rib Candy is some great stuff! You should check it out sometime. I always keep several bottles in my pantry. I appreciate the kind words and thank you very much for watching. Hope you have a great week buddy!!! Cheers!

@bradpauling9529 8 лет назад

Hey Troy, glad you're back to cooking. Glad you liked that rub we sent you. Man that looked good. I may just cook me one this weekend myself... Thanks again for trying our product.. Brad

@TROYCOOKS 8 лет назад

Hey Brad, so sorry I could not remember that you send it to me. I received the rub right before my surgery in February and I have short term memory loss sometimes. The rub was fantastic! Now, I can't wait to try the other one! I love the color of the rub and the bark was outstanding!!! Awesome product!

@bradpauling9529 8 лет назад

Thank you sir... Happy Cooking my friend.

@knothead4571 8 лет назад

Glad you're back T-roy. Your videos are easy to follow and produced really well. You're doing a good job, cousin.

@TROYCOOKS 8 лет назад

Thanks, it's great to be back in action again. I really missed cooking BBQ and this butt turned out fantastic! I appreciate you watching!

@thebaldchef14 8 лет назад

T Roy you are the master when it comes to barbecue. This pork butt looked like it was prepared to perfection. Nice job as always. My friend enjoy your Memorial Day weekend.

@TROYCOOKS 8 лет назад

Hey Glen, always great hearing my you my friend!!! Yes, the butt turned out fabulous! The bark was awesome and the meat was plenty juicy even cooking at a higher temp. Hope you have a wonderful Memorial Day weekend also!!!

@thebaldchef14 8 лет назад

I think you know just a little bit about barbecuing anything.

@smokingtarheel3003 8 лет назад

Awesome cook, Troy. That pork looked mighty fine! Have an awesome summer and I look forward to more videos this summer. Your backyard looks like a great place to hang out and smoke meat!!

@TROYCOOKS 8 лет назад

Hey Lee, thanks very much brother!!! I spend a lot of time hanging out in my backyard during the Summer and love the smell of meat cooking and wood burning. Hope you have a wonderful Summer also!!! Thanks for the comment and thanks for watching!!

@letsrideandchill9752 8 лет назад

Yo T Roy, i have to say man, i didn't know anything about BBQ never BBQed in my LIFE, i watched your vids, and im pumping out ribs and Brisket like crazy. man thank you for all you do, i love your vids! my Sister lives in Austin to, i fell in love with Texas and Texas BBQ the first day i was there. stay cool man, love your vids!

@TROYCOOKS 8 лет назад

Thanks very much Matt. I'm always happy to help when I can and I'm thrilled that you are now cooking some fine BBQ. I bet you drive your neighbors nuts like I do!!! LOL I appreciate you watching and hope you have a fabulous Summer of smoked meats!!! Cheers, Troy

@chimpartwork 8 лет назад

That's what I'm talking about, classic BBQ. Also right on time, cooking a 7 and a half pound picnic roast and some ribs tomorrow on my WSM. First low and slow cook. Can't wait!! Cheers, Troy!

@TROYCOOKS 8 лет назад

Thanks Paul, it is a good time to cook some pig. I bet yours will be fine also!! Just let the WSM do all the work and you'll be fine. Have a wonderful weekend and thanks for watching buddy!

@LongIslandHobbyist 8 лет назад

Hey Troy. I did your mod with the river country and the dual coal grates. Great ideas. I also secured my coal ring to them with hose clamps so I can pick it all up and shake the ashes over a trash can after it's been extinguished and cooled so it holds the leftover coals for the next use. Thanks for sharing your ideas and making these great vids.

@TROYCOOKS 8 лет назад

That is a great idea attaching the coal grates to the ring! I may have to give that a shot! Glad I could help inspire you to mod your WSM. I love cooking on mine and when I'm swimming I can easily see the temp with that huge River Country dial. LOL Happy smoking my friend!!! Cheers, Troy

@JK-241 7 лет назад

I watch all the BBQ videos I can on the internet and yours are very good. Thanks for taking the time to make the videos. You should make a video just about all your devices (the yoder, WSM, and whatever else you have). Pros/Cons, how you choose which one to cook on, etc.

@TROYCOOKS 7 лет назад

Thanks very much Jeremy, I appreciate the suggestion. I have talked about some of those things on my Thursday chat videos, but it may be a good idea to just concentrate on those specifics you mentioned. I appreciate the support brother!!!

@trialerror8728 6 лет назад

I love watching your videos! I enjoy your practical, down-to-earth methods. Very enjoyable!

@TROYCOOKS 6 лет назад

Hi Jasmine, thank you so very much for the kind words and thank you for watching!

@mistysdad5800 8 лет назад

Glad to see you back with the grills and smoker.

@TROYCOOKS 8 лет назад

It's great to be back cooking outside again. I sure did miss the smell of BBQ!!! Thanks for watching and I hope you have a great week!

@ScottysBackYardBBQ 6 лет назад

Have you ever tried some of the weber Rubs? they make a KC rib rub that is amazing.. Great video T+Roy

@turboturkie 8 лет назад

T-Roy ! This clip was so good, I had to watch it twice ! Now I do not have a WSM (I will look into one now !), I am new with all this - but my little Traeger is smoke'n along with ya'll. You have passed on some serious jewels of wisdom and I wanted to thank you very much for taking the time to share ! As I type this, I am 7 hours into my first wee 6 pounder - smoken away and Im twitching out for the tasty results. Plateaued at 165, and I knew what to do... Nuthin! Just let it cook ! Thumbed UP, and Subscribed ! I am looking forward to watching more ! 8-) B-Rad from Toronto

@TROYCOOKS 8 лет назад

Hey B-Rad!!!! I appreciate you watching brother! You can get good flavor from a pellet cooker like the Traeger, but the WSM gives a little better flavor in my opinion. I bet your pork butt was fabulous regardless! Happy smoking brother!

@woodfin77 7 лет назад

Gonna be following this "hot and fast" on my WSM tomorrow. It'll be my initial cook on it. Enjoy your videos and find them helpful and entertaining. God bless and happy new year.

@woodfin77 7 лет назад

Came out really nice. Good bark and layers of flavor.

@TROYCOOKS 7 лет назад

Man, I know that was some fine eating Phillip. Congrats on the new WSM!!! Happy New Year to you as well brother!!!!!

@59belair 8 лет назад

Thank You for posting this video, I've been cooking on a Weber kettle for 30 years and decided to up game a little and get a WSM, did a few Butt cooks "low & slow" and they came out ok, did the "hot & fast" yesterday, 10 hour cook, 2 hour rest and best pulled pork yet. Thanks again, Don

@TROYCOOKS 8 лет назад

So glad to hear that Don!!! You could probably push it to a higher cooking temp if really pressed for time or wrap it after the internal temp is about 140F. Thanks for the comment and I appreciate your support buddy!!! Cheers, Troy

@SmokyRibsBBQ 8 лет назад

Hey Troy! Great to see you getting your BBQ on again brother! It's that time of the year to fire up the grills, and I'm looking forward to many more videos from you Troy :) Really great to see you back in action!

@TROYCOOKS 8 лет назад

Thanks Rus, I appreciate that!!! It sure felt good to be tending to a fire again and smelling the BBQ cooking. I sure did miss it. This is going to be a fantastic Summer!!! Thanks for stopping by and checking out the video brother! Hope you and the family have a great Memorial Day weekend!!!

@hazmat3c 8 лет назад

atta boy, T-Roy! nice to have you back!! Just revisited your same WSM butt cook from last year. I'm giving her a go tomorrow on mine. This video came just in time. Do you chose a certain smoker for a certain job being that you have 3?

@TROYCOOKS 8 лет назад

Hey there Hazmat, I do not choose cookers depending on what I'm cooking. Well, that's not entirely true. If I want authentic BBQ, I will always choose my Yoder Wichita offset pit. It produces the finest tasting meat that rivals local BBQ joints famous here in Austin , TX. But, having said that, I try to show love to all of my cookers. If I haven't used one for a while, like my WSM, I will do a video using it. I realize that the WSM is the cheapest cooker I have and most of my followers will have that compared to those having the Yoder or Kamado Joe, so I try to do cooks that show my followers how I cook stuff on the WSM. So, bottom line, I like to spread the love!!! LOL I am sure your cook will be excellent and I wish I was there to help you tend to the fire and smell those fine BBQ smells. I hope you have a great weekend and thanks so much for watching and for the question!!! Cheers, Troy

@kijafitzpatrick6552 4 года назад

Very easy to listen to...I’m new to smoking BBQ but I’m mesmerized by the process...great job of making it look easy!

@TROYCOOKS 4 года назад

Thanks, glad you enjoyed the video and hopefully you’ll be smoking some fine bbq in a short time! Cheers!!!

@kennycybertron1 5 лет назад

Totally awesome cook, I love your videos. You have the perfect voice for voiceovers and radio

@KennyInVegas 8 лет назад

You seemed to have recovered fro your illness! NICE!!! Happy Memorial day...... Typical bbq here this weekend. That pork butt looks great....... we'll give it a try.... Thanks for great videos!

@TROYCOOKS 8 лет назад

Hey Ken, I am doing much better my friend! It sure felt great to be cooking BBQ again. Hope you have a fine weekend yourself. Save me some BBQ buddy!! Cheers!

@DannyJock 8 лет назад

Troy great to see you again! I'm drooling at the pork!!! Couple things, I was just on Austin PBS. I put my segment on my channel...2ndly I went from 300 lbs down to 180 since my son was born! Keep the BBQ vids coming!! Lovem.

@TROYCOOKS 8 лет назад

Holy moly Danny, that is a lot of weight loss dude!!! I am still losing weight and am about 80% full strength now, but am feeling much better. The pork was delicious and it sure felt good to be smoking some BBQ again. What were you on PBS for? Now I've got to go check out your channel. So, are you in Austin?

@seswick 2 года назад

I picked up a WSM recently and I have to say your videos are amazing. You explain everything so well. I went straight in the deepend with a longer brisket cook for my first. I attribute your advice to its success! Thank you!... p.s. pork butt is next on the menue

@Overlord277 2 года назад

I have tried cooking at 300 to 325F. It works. It took about 10 or 11 hours to get it to 196F. I called it and glazed it. Magnificent!

@rdapooch 8 лет назад

I love your videos T roy... Your enthusiasm is brilliant, and you're a natural. Very giving of your time, my man.

@TROYCOOKS 8 лет назад

Thanks Rob, that made my day buddy!!! I appreciate the support and I do enjoy cooking and sharing what I've learned with others out there. Have a great weekend my friend!!!

@CookinWithJames 6 лет назад

hey t-roy!! just cruzing around checking different ideas! I'm doing pulled pork this weekend!! looks good!! Thanks. by the way that video you just did with baby back maniac was awesome!! great job!!

@Amylynnskitchen 8 лет назад

That's one mighty fine Pork Butt Troy! Awesome bark on it and I love that you used Sriracha! Yum! Wishing you and Karen a happy and safe Memorial Day Weekend!!!

@TROYCOOKS 8 лет назад

Hello Amy, I really enjoyed the extra kick of heat that the Sriracha gave the bark. If you ever make it down to Austin, I'll be happy to cook some Texas BBQ for you and your Mom!!! Wishing you and Mom a safe and wonderful Memorial Day weekend also!! God Bless you Amy!!

@easybackyardbbq 8 лет назад

Really enjoyed this video. I was able to go to Myron mixons cook school about 4 years ago and I cook the same way he taught. Hot and fast. I cook my butts at 300 for about 3 1/2 hours then wrap till we hit 205. Some great stuff. David is a really great guy. Thanks man, really loving these videos.

@TROYCOOKS 8 лет назад

Yep, David told me how he helped Myron during one of those cooking classes. I'm old school and prefer to cook low & slow unless I am pressed for time. Glad you are enjoying the videos. As you can see, I do like to eat some good stuff! LOL

@NoHippieBBQCooking 8 лет назад

nice cook. good to see you again. it's summer now, so I may try that. it's hard to go hot and fast here in the winter

@TROYCOOKS 8 лет назад

I hear ya Lyle, it's hard to get the WSM to maintain 300F in the Summer, much less Winter! I really enjoyed smelling the BBQ smoking away again. This was my 1st BBQ since this past December, so I've been itching to do a cook. There will be no stopping me now brother!!! LOL I appreciate you watching and wish you and the family a Very Happy Memorial Day!!!

@Texas2.5 6 лет назад

Thumbs up on the hot and fast! I do that style more often than not these days. Love it. Man, I need to get me some of that rib candy. Looks good on everything you put it on!

@TROYCOOKS 6 лет назад

That rib candy is good stuff!!! I order mine directly from Texas Pepper Jelly dot com. And I usually get 4-6 bottles at a time to help keep shipping more affordable.

@Texas2.5 6 лет назад

T-ROY COOKS How do you decide what meats to Spritz? I don't Spritz anything and am wondering if I'm missing out on a better way.

@Johneekay 7 лет назад

Appreciate your video ! I have just purchased a smoker grill similar to the Weber. Haven't been able to use it yet. I have never used one before, but, your video gave me a lot of good tips I had not thought of. Thanks again !

@TROYCOOKS 7 лет назад

I'm glad to hear that I have helped to inspire you with your cooks. I know you are going to enjoy your new smoker/grill. Just have fun with it and enjoy the fine food you are going to be pulling off of it. I appreciate you watching John!!! Cheers brother!

@barbarafarthing9786 7 лет назад

I'm new to the game but love it so much. Especially tending the fire. Doing my first pork butt tomorrow. Have had great success with my briskets, mealoaf (which I hated until I smoked) and ribs! Anxious to try the butt! Thanks for all the help. Especially the video on fire management. Helped me so much!

@bradymatthew1046 2 года назад

Barb fart lolol

@MemphisMike901 7 лет назад

Fantastic Vid...Firing up a 7LB Butt as I type on my Oklahoma Jo Highlander here in my Backyard of Memphis!....as a RU-vid myself, I am curious as to what camera you are using.. Very crisp and smooth footage!

@mattcovington779 8 лет назад

Loved the video Troy! This looks fantastic and as usual you make it seem so simple with showing us the step by step process. I hope you and Karen have a nice Memorial Day weekend. I look forward to more great videos from you soon.

@TROYCOOKS 8 лет назад

Thanks Matt, I hope you and your family also have a wonderful Memorial Day weekend my friend. I wasn't sure how folks would like this longer detailed video, but apparently it is doing good. Maybe I should do longer videos in the future? LOL I appreciate you watching my friend!!! Cheers to ya, Troy

@perf5th 7 лет назад

I've had my 22" WSM for a couple of years now and I love it!!! I've cooked just about everything on it except pork butt. After watching your video, I am definitely going to try it!! Thanks

@TROYCOOKS 7 лет назад

Hey Eric, the WSM makes an awesome pork butt. I do prefer smoking it around 225F, but hot & fast will also work fine as you could tell in this video. Have fun buddy and keep that smoke rollin'!!! Thanks for watching!

@kstailey56 5 лет назад

Man I had one of those a ton of years ago - My first Grill after I Married - I used for a slow smoked Ham 94 Days) - I had one piece and went back for more - Several of my Buddies were picking tiny pieces off what remained off the Bone Carcass - Great Cookers. I had pieces of Lemon Peel, Apple Chunks, Apple Cider, and heck, a lot of stuff in there - Juicy, Delicious and Yep, GONE in a Heartbeat, and it wasn't small, I think like 15 Lbs.

@HA295 8 лет назад

Roy you are a BBQ master from Oz the children like it to, so they give mi all kind of grill stoff, Thanks for the inspiration. Denmark out 😆

@TROYCOOKS 8 лет назад

Thanks very much! Glad you enjoy watching me having fun cooking some great tasting food. I appreciate the support!!! Happy cooking!!!

@psulionbacker2529 5 лет назад

Great video. I have a new WSM and am looking to do some pulled pork after a few test cooks with chicken breasts. Doing my homework before venturing further.

@HeavyMetalBarBQue 8 лет назад

Hey Troy! Now that's the kind of Video I like. Very informative! It's great to see You back doing up the Que! First of many I'm sure. Awesome looking pork, with tons of layered flavors. Nice!

@TROYCOOKS 8 лет назад

Hey there, I appreciate that very much! I was wondering if folks would like a longer more detailed video, so I appreciate your kind words. It sure did feel good to be cooking some que again. I missed the smell and tending to the fire. You can bet there will be much more BBQ from me this Summer. Hope you have a wonderful Memorial Day weekend!!! Cheers, Troy

@shawnorton324 4 года назад

Love your channel been watching a lot of your WSM videos just started smoking and first attempt was a failure tasted ok but tenderness wasn’t there so started watching videos to see what I’ve done wrong since I’m a man I didn’t need instructions wrong but with a little help from you I think this weekend it’ll be a lot better I’ll be doing a pork butt

@SmokeyGoodness 8 лет назад

Yep, that bark had me at the edge of this chair. A great Pork butt, cooked to perfection, T-Roy!

@TROYCOOKS 8 лет назад

Thanks Dan, I actually threw the Sriracha on it in your honor. I wanted something with a little heat and pork butt always looks so nice on the cooker with a "red" type sauce on it. The Sriracha worked wonderful and gave the bark nice color and some heat. Hope you give it a try sometime. I really enjoyed the flavor! Have a great weekend brother!!! Thanks for watching!

@Ralphie_Boy 7 лет назад

*Double Damn this the channel the I've been searching for tonight on my very first 17 pound shoulder butt for Dec. 24th. 2016 , I've got a medium smoker/BBQ just waiting for it's horny moon LOL in two days, thanks and too all Merry Christmas & please enjoy a Happy New Year!*

@TROYCOOKS 7 лет назад

Hey Ralphie, I'm glad I could help inspire your cook brother! I'm sure your pork will turn out fantastic!!! Merry Christmas and Happy New Year to you and the family as well. Thank you very much! Cheers, Troy

@mrreneboy 8 лет назад

Holy S***! T-Roy Cooks is back!!! This was a sad channel without you brother! Welcome Back!

@TROYCOOKS 8 лет назад

Thanks Rene, I truly appreciate the kind words!!! Yep, I am back and it's going to be a great Summer of cooking! I appreciate your support!!

@kilakoala 8 лет назад

Hey T-roy! I've been a fan of your videos for a long time. I actually bought my WSM because of you and follow your methods all the time. That's a killer lookin butt, I'm excited summer is finally back. Got a question though man, how do you go about cleaning your water bowl? I started using foil in mine cause the mess was tough to deal with! Between the fat and the burned on stuff. Thanks man, keep up the awesome videos!

@TROYCOOKS 8 лет назад

Hey there Kipp, I appreciate the loyalty and support buddy!! I don't worry much about the water pan or the inside walls of the WSM. I basically just hose out the water pan. I have never cleaned the inside walls of the WSM, but if I get too much carbon flaking off of the inside lid, I will lightly brush the flakes off of the inside lid with a soft brush. Only other thing I clean are the grates and I just brush them down with a grill brush. Hope that helps! Thanks again Kipp!!! Happy smoking brother!!

@dylanbirosh3861 8 лет назад

another entertaining and informal video. love all of your videos. keep up the good work!!!

@TROYCOOKS 8 лет назад

Thanks Dylan, I appreciate that buddy!!! Enjoy your weekend!

@RivetGardener 8 лет назад

Awesome Troy, you sure did a real nice job on demonstrating the hit and fast way of barbecuing. I've been doing that for some time now on my Webber kettle and as long as you get that final internal temp where you need it, you have demonstrated you are good to go!! Rock On!! Oh Hey really liked your flamingo at 3:46; I got it's brother in my yard :) Layers of flavor, for sure. Looks delicious. Gotta roll with the stall, as you pointed out, ride it out baby! Pulling beautifully Troy, fantastic. "Love the bark"...rock on Karen, woo-hoo! Thumbs up for sure!

@TROYCOOKS 8 лет назад

Thanks very much! Gotta roll with the flow when it comes to BBQ. Life is good and this is going to be a fantastic Summer of BBQ!!! I appreciate you watching and hope you have a wonderful weekend!!!

@RivetGardener 8 лет назад

Same to you all, enjoy!

@craigthebrit1132 4 года назад

That looks amazing...here in the UK , we love smoked pulled pork....keep up the excellent job.....

@TheNaKio 8 лет назад

That looks amazing T Roy. We are watching from Argentina. Thank you for the video.

@TROYCOOKS 8 лет назад

Hello Argentina!!!! Thank you very much for the kind comment and I appreciate you watching!!! Happy cooking!!!

@craiglarbes1546 8 лет назад

Just purchased a WSM for some summer bbq's myself. Also got some of that Texas bbq rub too. That pull pork sure looks good! Love the videos keep em coming! Thank you for all the tips!

@TROYCOOKS 8 лет назад

Congrats on the WSM Craig. You are going to have so much fun cooking on that WSM. And the Texas BBQ rubs are awesome!!! You should also check out Texas Pepper Jelly and get some of their Rib Candy. I put a link for it in the description box since I used Rib Candy in this video. Happy cooking my friend and thanks for the support!! Cheers, Troy

@craiglarbes1546 8 лет назад

+T-ROY COOKS thank you for the recommendation on the rib candy! I'll be sure to check it out.

@INTROBUST 8 лет назад

Some of your best T Roy. Waiting for Australian summer and I'll be knocking this out for sure!

@TROYCOOKS 8 лет назад

Howdy mate, this pork butt was spot on brother!!! Your summer will be here soon!!! Thanks for watching!

@dollargoat 8 лет назад

Looks great! Just bought a WSM 18.5 ...Pork Butt Friday...ribs/sausage on Saturday...back to dieting on Monday :)...thanks for all your videos.

@TROYCOOKS 8 лет назад

Hey Tony, if you see someone lurking around your home, it may be me. I love Pork butt, ribs, and sausage!!! Hell man, I love any meat that has been smoked! LOL Thanks for watching Tony and I appreciate your support!

@nikola8621 7 лет назад

he's like the Bob Ross of BBQ!! love it..

@prevost8686 5 лет назад

Thanks for your efforts in producing videos.

@RoughneckSC 4 года назад

this is the kinda guy I would love to have a beer with! Cheers from San Antonio!

@carolinen5396 8 лет назад

Hi Mr. T-ROY great video, i have to try this! and i noticed your fence, looks good! wow where i live we have to put the nice side of the fence outwards facing your neighbors, but good for u that u don't have to! lol

@TROYCOOKS 8 лет назад

Ah, you are very observant Caroline! We just had our fence redone. Did you notice that 10 foot gate at the end of the pool? I am 6' 1" and look small when I am near that gate!!! I appreciate the comment and thank you so very much for watching! Wishing you a wonderful Summer Caroline!!!

@carolinen5396 8 лет назад

U too Roy! happy grilling!!!!!

@DrakkinXAI 8 лет назад

Damn i just ate some Carolina pulled pork and now watched this. Glad i have some leftovers.

@TROYCOOKS 8 лет назад

What's up Travis!!!! Dude, it was great chatting with you on the CMC live stream. Carolina knows how to do pulled pork. Most folks here in Texas don't even bother cooking pork the right way. I try to incorporate different cooking techniques from around the globe into my cooking, so hopefully my pulled pork will match, or be close to, what folks have in the Carolina's. Thanks for watching brother!!!

@tomstestkitchen 8 лет назад

Showing the WSM some love! Pork looks awesome Troy, good idea with he rib candy at the end.

@connosaurus 8 лет назад

Is Rib Candy like a simple syrup? What does it taste like? Thx from east coast Canada

@TROYCOOKS 8 лет назад

Hey Tom, I've been neglecting my WSM, so I figured I would show it some love. Plus, the lid is much lighter for me to lift than the lid of the Wichita or KJ. LOL I love that Rib Candy! It's some really good stuff. Hope you have a wonderful weekend Tom!!!

@TROYCOOKS 8 лет назад

It does have a consistency like a simple syrup, but it is flavored with different fruits and has Habenero peppers in it to give it some heat. It is well balanced though, so the heat level is about like that of a jalapeno.

@connosaurus 8 лет назад

Thanks! Keep up the good work brother!

@kylehebert4206 8 лет назад

Hey Troy! That looks amazing. I could smell the flavor from here in Canada. Glad to see you cooking again.

@TROYCOOKS 8 лет назад

Thanks Kyle, it felt great to be cooking BBQ again. I like the way the butt turned out cooking it hot & fast. I will definitely be doing it this way again soon. I appreciate you watching!

@jenniferherrington 7 лет назад

No vinegar based sauce!!! Some sweet and spicy molasses/ketchup/mustard/brown sugar spiced sauce would go great with that pork! Since you added the Sriracha sauce, you just need the sweet, thick succulent sorghum molasses/brown sugar/ketchup base (I use Chili Sauce instead)/mustard, roasted garlic, pinch or Cheyenne pepper, Memphis style sauce. I really like Kansas City style sauce though. I just grew up in Memphis, TN and the BBQ pork is extremely excellent there!!! The sauce there is thicker than vinegar based, sweeter, and a bit spicy! I am sure that you have been there before. BBQ pulled pork and ribs of any kind are my favorite food. You are such an inspiration to cooking! I love your videos, Sir. Thank you!! Please keep sharing them.

@joec1212 Год назад

I recently made pork butts. I put the butts directly over the heat to get a sear on them. Then moved em to the top rack with a pan of water under. Spritzed with red wine vinegar and water 50/40 every 30 minutes. On the smoker the temp was 275 for 2 hrs....hot as hell after 2 hrs when the butts went to the top rack with water...pulled from smoker after 3 hrs and change....put in a covered foil pan at 420 until internal temp on butt was 205. Came out almost perfect.

@byronchandler5000 8 лет назад

Hi, Troy. That ham looks KILLER! You've scored another one. I am amazed at how it turned out. I have a question: how many recipes do you have in your library and you got some recipes in the works? Have an awesome day, good buddy.

@TROYCOOKS 8 лет назад

Hey Byron, thanks very much! It did turn out really good. That rub, Srirachi, and Rib Candy really made a good bark with great flavor. I'm not sure how many recipes I have, but I do have a book case full of cooking books and most of them are really old. I do have some recipes in the works that I am trying to perfect before putting on video. I appreciate you watching Byron and hope you have a wonderful Memorial Day weekend buddy!!!

@shaneparrish1987 8 лет назад

Happy Memorial Day to 'ya Troy. Hope you are having a great day,God bless those who have given their life for our country. I'm very grateful,being a veteran of the Army. Well enjoy the rest of your day

@tgwoolshire 7 лет назад

Many Thanks from GA....love your videos....crosses over pretty well on my Traeger...Thanks again sir!

@TROYCOOKS 7 лет назад

Hey TG, thanks for watching buddy! I'm glad I could help inspire your cooks on your Traeger. Keep that smoke rollin' brother!!!!

@bigmark2.046 8 лет назад

Excellent presentation as always. Interesting use of the Sriracha sauce, made my wheels start turning about maybe trying out Hoisin.

@TROYCOOKS 8 лет назад

That sounds like a great idea! I try to use whatever I have on hand when possible which is why I used the Sriracha. I bet it would be fantastic with some Hoisin sauce layered on it. I appreciate you commenting and watching BigMark!!! Happy cooking brother!

@Paultje4ever 8 лет назад

Loved the video T-Roy! And guess what, I bought yesterday my first Weber (kettle grill) because you have been showing that BBQing is so much fun! I am really hyped to use it! Next weekend I'm gonna make my first babyback ribs.

@TROYCOOKS 8 лет назад

I'm with Norfolk Joe, you are going to LOVE cooking on that Weber Kettle. My friend Dan over at YT channel SmokeyGoodness has quite a few videos showing how to cook ribs on the Weber kettle if you need. I know they always turn out fantastic when I cook them on my WSM. Sounds like you're going to have a wonderful Summer of cooking! Enjoy the BBQ and thanks for watching! Congrats on the new cooker!! Cheers, Troy

@Phillebrew 8 лет назад

Just found your channel. Cant wait to see what else you've made. You're totally like an Uncle to me. Thanks for teaching me how to bbq.

@TROYCOOKS 8 лет назад

Hey Alex, glad you found my channel and enjoyed the video. I do enjoy helping others learn to BBQ. It's fun and easy to do after you get the basics down and learn your cooker. Have a great Summer Alex!!!! Cheers, Troy

@alanbailey9365 7 лет назад

fantastic yet again. Really helping with my cooking.

@TROYCOOKS 7 лет назад

Thanks Alan, I'm glad I could help inspire your cooking brother!!! Keep that smoke rollin'! Thanks for watching!

@TheAirheaded1 8 лет назад

Brother TroY! Looks Awesome once again! But considering you have a whole fleet of grills and I must upgrade my poor ole banged up Weber, trying to figure out my best option and was curious if you ever messed around with the "pellet-wood" smoker/grills? Because the Traeger on the infomercial sure looked enticing with the automatic temp gauge...so, No Train stalls for me.... and a variety of wood-pellet flavors too....Weehooo! ANyways, was just curious if you ever tried them or know somebody that has? And Have a Great Memorial Day Weekend! And .......Cheers Brother!

@TROYCOOKS 8 лет назад

Hey Shane, I have not used a pellet cooker, but I sure do love Yoder and they make a pellet smoker which is one of the best, if not the best, on the market. My good friend Joe over at Southern Coastal Cooking on RU-vid bought one about a year ago and he has plenty of videos showing his Yoder pellet cooker in action. I hear they are really good, but I often wonder how good the flavor of the meat is. I cannot imagine it is as good as having a good offset smoker or a WSM?? If you get one, please do some vids and let us know what the flavor is like. Thanks for watching my brother and I hope you have a wonderful Memorial Day weekend also. Cheers Shane, Troy

@papo0810 8 лет назад

Thanks to Troy, now I'm cooking responsibly and delicious. Family are loving it. Love your videos, all of them.

@TROYCOOKS 8 лет назад

Thanks very much Daniel. I'm glad I could help buddy!!! I appreciate the support and hope you have a wonderful Summer!

@Tom015462 4 года назад

Doing my first Pork butt on my WSM today. You have been my guide T Roy. Thanks

@miconstruct 6 лет назад

Love the channel you've sold me on the WSM

@johnconnor4330 7 месяцев назад

7 years later, still watching

@jeremylatil6022 8 лет назад

Ok T-ROY, making me fill a puddle of drool over here with that bbq. You and Karen have a great Memorial day weekend my friend!

@TROYCOOKS 8 лет назад

Thanks Jeremy, I appreciate that buddy!!!! Hope you also have a great Memorial Day weekend!!

@nospaces9678 8 лет назад

Hey Troy, another beautiful looking recipe! That pulled pork made my mouth water. What was that Rib Candy made from, I didn't quite catch it in the video! Looking forward to your next video :)

@TROYCOOKS 8 лет назад

Thanks much!!! I've used that rib candy on previous videos. It is almost like a syrup consistancy. I put the link to Texas Pepper Jelly in the description. You can check out all of the stuff they sell including the Rib Candy I used. I like the Mango Habenero, but trust me when I say it isn't really that hot. The sweet from the fruit balances it out very well.

@BabyBackManiac 8 лет назад

That looked so good. Thanks for posting. If you don't mind me asking, What kind of tripod are you using that lets you make those adjustments so quickly? I have to fiddle with knobs when I move the camera...pain in the butt. I need to check out that rub company since they are in my home town.

@TROYCOOKS 8 лет назад

Thanks, glad you enjoyed the video! I use Manfrotto tripods. The one I use is carbon fiber, so it's pretty light. And the Manfrotto head I use is filled with fluid to help minimize jerky motion. The rub was really tasty! I hear that it's a competition BBQ team that produces it and they've won quite a bit on the circuit.

@BabyBackManiac 8 лет назад

Thanks for the gear tips. I appreciate it. I'll check out that rub company. Seriously, Allen is not that big. They probably live within a mile or 2 of me. lol.

@e-train6402 8 лет назад

T-Roy great as always brother. Question though, since the fat cap is up how much of the Sriracha sauce actually penetrates through it to the meat which is facing down? That fat cap was still pretty thick.

@TROYCOOKS 8 лет назад

Great question Eric, the Sriracha does not penetrate the fat cap which is why I brushed it along the sides. Also, heating up the Sriracha tames down the heat level of it, so it did add flavor, but not a lot. It did make the butt look pretty though! It would have worked better if I had the fat cap down and then brushed on the Sriracha sauce. I appreciate you watching buddy! Have a great Summer!

@ScottGaltbbq 8 лет назад

Great video! I have never tried hot & fast. Given the time I have I need to try it. David's sauces and rubs are very good.

@TROYCOOKS 8 лет назад

Go for it Scott. Pork butt is very forgiving because of all the fat content. I'm sure you'll love it cooked hot & fast! Yes, David is a great friend of mine and does have some wonderful sauces and rubs. I appreciate you watching!

@eltonsbbq-pit 8 лет назад

OK.. Good to see you use the WSM again! That PP looked mighty fine bother.. DXid you use water in the drippan? Cheers! Kjetil

@TROYCOOKS 8 лет назад

Thanks Kjetil, the pork was delicious!!! Yes, plain tap water was used in the water pan. Cheers bro!!!

@toddhickox4757 7 лет назад

Looks great! I bet adding siracha tastes fantastic!

@kuei12 6 лет назад

Seasoning bag? LOL. Try this: Salt, pepper, hot paprika, fennel(lots of fennel) red pepper, garlic, coriander (lots of coriander seeds) and black mustard seeds. You can thank me with money (lots of it). :) Love your videos!

@TheTournyman 6 лет назад

Great vid looking forward to your live or Thursday chat which ever come first !

@TROYCOOKS 6 лет назад

Thanks, I will likely switch up my videos to do a Live Tuesday chat and my cooking videos on Thursdays. I appreciate you checking out one of my older videos!!! Cheers brother!

@BBQ-UK 8 лет назад

I really enjoyed watching this! Thank you for posting a great vid! Regards, Mark, UK

@TROYCOOKS 8 лет назад

Hi Mark, I appreciate the comment and thank you for watching. Happy smoking my friend!!!

@thomasballard2632 8 лет назад

I love the color of the bark , and the entire Pork butt looks great My friend.

@TROYCOOKS 8 лет назад

Hey Thomas, great to hear from you again buddy!!! I was very pleased with the color and flavor of the bark. That was some fine tasting butt!!! Have a wonderful Summer my friend!!!

@thomasballard2632 8 лет назад

T-ROY COOKS You are always welcome My friend. I just cook four this past Thursday, and they were wonderful, but they definitely didn't hold the color like what you have here. Maybe too, I need to check too into some of the rub that you are using. For the time being I will probably have to keep using what I have, until someone complains . Thanks again My Friend

@CommaLa2024 8 лет назад

Nice seeing your grilling videos again!

@TROYCOOKS 8 лет назад

Thanks very much! It sure does feel good to be cooking BBQ again. I appreciate you watching and I'll have a lot more BBQ videos coming up this Summer. Cheers!!!

@cpfb68 8 лет назад

Thanks for this great video T-Roy! I am on my deck with my Vision Komodo grill working a 5.6 LB pork butt using your Hot & Fast method right now! I hope it will be a good as yours turned out! Thanks for teaching us newbie smokers!

@TROYCOOKS 8 лет назад

Pork butt is very forgiving. I bet yours will turn out just as fantastic! Happy smoking my friend!!!

@jposey0379 8 лет назад

Looks great! Getting my ribs prepped today

@TROYCOOKS 8 лет назад

Hey Jamie, Ribs sound fantastic!!! I bet they turned out beautiful buddy! Thanks for watching and hope you have a great weekend!!!

@jposey0379 8 лет назад

+T-ROY COOKS no pics but ribs were spot on. Wife said they were best ever!

@hinds90 7 лет назад

Great cook! Learn a lot from this video

@davekelly6576 2 года назад

Did you notice T-roy there's a pink flamingo behind you watching 😄 5.30min

@kennethpartin1017 2 года назад

Love your videos T-Roy, Always learn something every time i watch. In my experience when cooking pork I thought that an internal temp of 155-160 means it's done. If so, what's your reason to continue to the higher internal temp ?

@TROYCOOKS 2 года назад

If you are gonna slice the pork, like a ham, 160F internal is fine. If you are gonna pull the pork, like pulled pork sandwiches, you want the meat at 200F or more for easy pulling.

@kennethpartin1017 2 года назад

@@TROYCOOKS thanks.