Hey y’all!! Thanks so much for stopping by and the comment! I really appreciate it, and your kind words of course! And of course thank you for the support! 🔥
Man, thank you so much for your kind words! I’m glad you’re finding some value in my videos! That’s what it’s all about for me, so thank YOU for your support!
Just followed this method over the weekend. Got it done in 6hrs and rested in warm box for 4hrs. Every bit as good as any other pork butt I've done, but in half the time. Thanks! Never going back!!!
Always trust Darrin’s process! I ended up buying a Pit Boss for 4th of July and did this pork butt and a brisket according to your videos. They came out amazing. Real crowd pleasers. Since then I’ve also done your salmon. Your videos are so helpful for a smoking newbie like me. Thanks a bunch!
Haven’t had my pellet grill very long and this was my first time smoking anything. It came out absolutely perfect!!! I felt so confident and had so much fun after watching this video. Thank you
Hi Jessica, that is so awesome! I’m glad to hear you had success with this method, and I’m even more glad it turned out great!! Thank you so much for taking the time to leave a comment, I really appreciate it! Happy smoking!
I've never been much of a like and commenter. But I've been using your videos and continue to go back to them for years now. Whenever I need a recipe I come to your page because you break it down easy and the food always comes out fantastic. WELCOME BACK
Darrin, that is money, brother. Great advice on checking internal temp. Love that you emphasized the importance of the feeling rather than the internal temp to ensure tenderness. Great job, brother.
Thanks Ryan! I definitely am an advocate for cooking by feel as opposed to temp! I’m glad you commented on that, and can appreciate. I really appreciate your support my dude, means a lot! Happy Friday bro! 🔥
53 years old here in Minnesota. Love your videos. I’m doing this today with an apple rub combined with a honey bacon rub. It’s a great Saturday today here to do this and I can’t wait until later to try it. Thank you so much for this video. My wife and kids bought me a PitBoss Sportsman which is just awesome. Keep on smokin.
I have to thank you. I've made pulled pork a few times over the last year and this is the method I use. Takes me a tad longer but it might just be the size of the pork shoulder I get. So thank you for giving me the best pulled pork cooking process I've seen.
Thanks for your videos. I tried this today on a 7.5 lb pork shoulder. Took about 5.5 hours at 300 on my pitboss 1150 and came out real good. Oh man that bacon part is so 😋 yummy.
My man, that was a thing of beauty. I often do pork shoulder here in Australia in my WSM and I’ve never really gotten that beautiful rich, dark mahogany bark. It always gets a decent bark but never quite as rich and dark in colour as I’d like, so I’m always in awe of blokes like yourself who manage to achieve that. Lately when I put mine in a tray and wrap it, I’ve been adding liquid (usually apple cider) but I noticed you didn’t add anything, so I’ll give that a try next time. Keep on pumping out these brilliant cooks brother, and you’ve got yourself a new subscriber. Look forward to seeing more of your work!
Geoff, thank you so much for your kind words and allowing me to earn your subscription. I love my WSM. Can I ask what you're using for a rub? Sometimes just switching rubs will help get that rich dark bark.
Followed your recommendation and did a Boston on the Pit Boss at 300. Seven pounds in seven hours including the set and rest periods. Turned out great! I will continue this method. Thanks!
I did this exact method. Was a lil tight so i let or go for total 9 hrs. I used sucklebusters party rub and hog wallers.. delicious! You helped me start my whole smoking obsession. Thank you and keep doing what you do!
Awesome followed exactly what you said did it for the Steelers game this is way better then they are everybody went nuts.Thanks first time I watched your video will be watching from now on. SMOKE ON
I did this exactly and it was 💰💵💸 That fat separator is game changer I feel it adds a more Smokey flavor from a pellet smoker along with just a lot of flavor period. By far the best pulled pork I’ve ever made or eaten. Won’t do it any other way now 🍺🍺🍺🍺🍺
Lawrence, thanks for the comment man! I could not agree more about the fat separator! It is amazing what that awesome jus does to the meat! Thanks for the comment brother!
Today is the 7th pork butt I've done following your method start to finish. Its absolutely the best! Thank you for taking the time to create it. I'm confident I can impress with this video.
Do you use a smoke setting? I’m seeing that at 300 degrees on other videos that the Pit Boss doesn’t use a smoke setting because the temp is to high. My smoker is producing no smoke other than an itty bit from the smoke tube. Thanks :)
Thanks from Texas bro! I was on a 2 month job working nights and watched a few videos of yours and actually did my pork butt today the exact way you did here. My wife and I were very happy with it! Definitely subscribed 🤙🏻
I used your process today for my Wifes Birthday. I didn't want to smoke it all night on a new smoker so this worked out Great!! Thank you and I let her pull the pork she really enjoyed it!!
Thanks for taking the time to come by and leave this comment, I am so glad to hear it turned out well! Happy belated birthday to your wife, and thanks for the kind words!
My buddy just got that exact grill. I helped him assemble it. Was thinking of getting one. But when we went to cook on it, it would not do 275. Only 250 or 275. Had to do 300. I like the middle shelf. It almost single-handedly makes me want to get the smoker for that reason. The way it slides in and out and is much higher off of the first grate. Amazing. Just don’t know if I can pull the trigger on a smoker that won’t cook 275... but man. That thing is so cool. Just feels solid, seals, everything you want. Oh and it leaked grease out the bottom of the fire pot.
I’m really looking forward to a griddle video. The 1600 seemed to really struggle getting up to 400 degrees. Once it did, I left lid open and got it seasoned and cooked everything I needed to on the griddle without an issue, I did have the flame broiler open the entire time. Which is why I’m so surprised it took so long to get it up to the 400 degree temp with the closed at first.
It’s -14° here with a windchill of -30° today, once it warms up I’ll rock out the griddle video! Mine was slow to start a few times, but as I’ve been using it more and more, it’s definitely getting better. My advice is just do some dry runs in it, and it let it run for an hour or two. If you want it up to temp quick, you can always start on high too. It’ll get better though! I’ve heard of others having that same issue.
I cooked one today in 7 hours on my new Pit Boss 1150. You really don’t have to smoke it for 10 to 12 hours for it to turn out tender, juicy and delicious.
I am on vacation for the next 2 weeks and I am doing your recipe on this Boston Butt for the second time because the first time it was so good. I like everything about your video and the covering it with aluminum foil and adding the juice from the cookoff of the meat I feel set yours apart from the other recipes. Thanks again and God Bless
My man! Thank you so much for watching! I can’t wait to hear how yours turns out on your 1100 pro, be sure to keep me updated brother! Thanks for the comment, and have a great Saturday! 🔥
When cookin hot & fast do the finish temps end up being just a bit higher as opposed to low & slow Awesome video......7 hour pork sounds way better than 10-11 Looks heavenly
Yep, they’ll for sure be a little bit higher, low and slow you’re probably safe in that 195-203° range, but H&F it’s gonna be higher for certain! It was very delicious! Thanks for watching buddy!
I have tried this and it is my go to recipe for smoking pork butt. Have done this several times during the summer time holidays and everyone loves it! Thanks!
I have heard that the best spot for smoke tube placement is under the heat shield. Apparently it disperses the smoke more evenly. I've yet to test it myself though. Just putting it out there. Great vid!
Yeah, I’ve done it under before, and never really noticed a difference. But if it smolders out, it is a pain in the butt to relight it if it’s under everything! And thanks so much, and thank you for watching!
I've had good luck placing the smoke tube on the heat shield, but under the cooking grates. Seems to smolder out on low temp smokes (under 250⁰) if I leave it on top of the cooking grates.
That's basically the way I do it on a WSM. I have tried a lot of different combinations of wood but enjoy Hickory and cherry or apple. That fat separator looks really cool wasn't expecting it to come out of the bottom. I always put the juice back in now I'm going to try that separator. Yes I subscribed and hit the bell.
Hey Ken, I love my weber Smokey mountain! They’re fantastic cookers! The fat separator is awesome for sure! Thanks for subbing and hitting the bell brother!
I can smell that pork through the computer!! Pork butt is my next venture on my Pit Boss. I just smoked a 30lbs turkey (spatchcock) yesterday and it came out awesome! Great video!!
I like to soak it in mustard first, I’ve done both and to me the mustard really helps the binding and you don’t taste it, then the main think you me is spritz with apple juice often. Looks good man.
Hey Darrin, I have 2 butts going on the pitboss 1150! Thanks for the show and tell! Can't go wrong with instructions!! Can't wait for your merch line!!!
Just did my first burn in the 1600. Of course I start working 4 am shifts tomorrow but next week is gonna be a smorgasbord of smoked meats. This pellet smoker/grill is such a great buy.
Hey man! That’s awesome you got yourself a 1600! They’re a big old cooker, and have cooked me some dang good food! I hope you’ve had results as good as I have! Good luck on your 4am shifts, and be sure to let me know how your cooks go! I appreciate you watching!
I just recently received a pellet grill from my work and I am constantly on your channel taking notes. Thank you so much I am actually gonna attempt my first ever smoked pork butt today.
I did this ALMOST like this… same cooking time except I turn my grill down to 225 and that last 30 minutes you did covered.. I pulled the foil off to tighten up my crust… also I know this isn’t what most folks do.. but my wife like this.. glaze with a barbecue sauce I make for a little more sweetness.. also instead of apple juice try watermelon juice… pork and watermelon goes sooo good together…
Thanks buddy! Appreciate it a lot, and yeah man it was so dang tasty! Not quite the flavor of the SnS, but someday I’ll have one of them for myself too! Thanks for watching broski!
Thank you Ricer! That South Carolina mustard rub is gonna be fantastic! I cannot wait to see your video brother! Fingers crossed for a good cook on the 1600 for ya! 🔥
Dude your technique is my go to on doing butts now . Great job on your video very easy and to the point . Keep up the great work ! Thanx fir sharing your knowledge
Another awesome cook! Looks great! In Ohio here, if I ever get all the ice chiseled away, I have 2 butts in freezer just waiting lol, thanks for the link on the separator definitely investing in one of those.
Followed every step to the letter! Frickin awesome. I don't know if injecting would make it even better, maybe I will try that next time. Thank you! Liked, Subscribed and rang the bell. DINNER IS SERVED! Damn skippy.
Hey thanks Tommy! It was very tasty, and we’ve been more than enjoying the leftovers! You’ll love the separator brother, I’ve been through at least 10, but this one has held up for over a year! Thank you for your support buddy! 🔥
Hey! Thanks so much! I appreciate ya checking out my channel! You’re very welcome! Please let me know how it turns out for you! I always love hearing feedback! 🔥
Thanks for the video Darrin, trying this way starting very early tomorrow morning as I need it for 3pm. Doing a 12# shoulder at 225 would be a long cook.
@@AshKickinBBQ Forgot I posted this two weeks ago, so here is the update. The pork shoulder came out fabulous! I took it off at 150 (enough smoke), put it in an aluminum pan covered it with a little apple juice in the bottom of the pan, and raised the smoker to 270. Brought the shoulder to 180 and took it off, peeled the wrap off for 15 minutes to get the bark back, and let it sit for 45 minutes before slicing. WOW! This is how I will cook a pork shoulder to slice from now on. I have added the Big Kahuna Cold Smoke Generator for smoke since I was getting too much ash that I didn't want from using a smoke tube. Thanks, Darrin for the great videos, and keep them coming!
thank you for the video it was awesome it worked like a charm this was my first attempt at smoking and cooking a butt on a pellet grill first time ever awesome work thank you
Man...i am newer to the smoking game..your videos are givin me tons of ideas....i do know now my pork butts in past have been good, but that fat separation and peeling cap of should change it
There should be a drinking game that goes along with this video where you take a shot for every time he says "okay guys" or "alright guys" just before opening the lid of the smoker or at the start of a new segment! 😂🤣 Great video though with some tasty looking results.
I’ve done your low and slow method on my last pork butt, it made for a long night😅 gonna give this method a try early in the morning to be done for Easter dinner
Thank you. I'm doing a butt tomorrow. Thanks for the tips. I just got my smoker a few weeks ago and have been trying everything from a brisket, chicken and ribs. I had a killer smoke ring on the brisket and am hoping for the same tomorrow on my butt. I can't help but smile or laugh when I say BUTT! Are you Canadian? Sound like it.
