Mr. Wood's BBQ - Ep. 1: "Pork Butt". Check out my first smoke using the Brinkmann Smoke N Grill, a water/bullet style charcoal smoker! 9lb pork butt, smoked for 9 hours @ ~250F.
Thanks for the video. I am going to use my Brinkman tomorrow and do a Pork Butt just like this. You made it look easy and answered some questions I had.
I use a Bernzomatic soldering torch to light mine up now . I never use lighter fluid to fire up charcoal anymore, unless you like the taste of burning petroleum distillates on your food . I made that mistake once a long time ago. Just a few minutes aim the torch towards the middle of the charcoal pile of charcoal in the pan until some of them start glowing . Works for me . Hey good video. I did it like you did wrapped it up in foil and it turned out great .There's nothing better .
nice bark on the pork butt! looks juicy nicely done! thatll make some mighty fine sandwiches . just subscribed look forward to watching more cooks! cheers
I have that same smoker. I'm replacing it. It takes way too long to smoke meat with it. Poor design. The temp is constantly dying out on you as the ash builds up and you have no way to clear it. You just have to keep dumping charcoal and stoking the flame. I managed to smoke beef back ribs and a 2lbs chuck roast in it. Miraculously I was able to get it to maintain temp for the ribs. The best I got with the Chuck roast was 170 degrees. I ended up pulling it off and wrapping it in butcher paper before putting it on a wire rack and baking sheet, then throwing it into a 250 degree oven until it finally reached 200 degrees. That was after ten full hours of smoking. And just like in his video I went through an entire bag of charcoal and mesquite wood chunks trying to smoke the damn thing completely till it reached 200 degrees internally. Terrible smoker. Definitely for lightweight beginner smoker work. If you have any grilling experience you'll hate this smoker. It takes too long to smoke anything because it's not designed to maintain a constant temp for long enough required to properly get smoked meats to the proper internal temp. If you don't reach 200 internally, you will not get the juiciness and flavor that you're aiming for.
