One thought would be to cut in half at say 190. Pull the no fat piece and slice like brisket, but leave the fat side in the cooker for pulled pork. Offer the guest two options and a nice presentation.
Absolutely loved the video! My wife surprised me with an 11-pound pork butt from Costco, and to my surprise, it was boneless. Since it was my first time dealing with a pork butt, I had no clue how to cook it. Thankfully, I stumbled upon this video which was a lifesaver!
Ok, so ya buy a boneless pork butt, butterfly it, then season it with the rub and try to roll it up and butcher twin it and let it rest over night and then smoke it and see what happens. The rub on the inside melts into the meat over night, and you can still get the bark on the outside. Not as much bark cause it's rolled up as much as possible. Once again, a great video Josh. I'm just speaking out loud on my thoughts of your videos. I hope that doesn't bother you. Please keep the videos coming.
What i like to do instead of wrapping is once the bark is settled and formed, ill put them in a tin foil pan and spritz to catch the juices..so after it rests i put juices in cup, shred it then pour juices over top. Bark still stays crusty and doesnt soften too much. Never got negative feedback.
Those are the Oklahoma Joe brand. They work pretty well for quickly picking up meat and checking / moving, but they are nowhere near as good as something like an oven mit or something.
would injecting help solve the less fat side dryness? To get more bark I might actually consider the costco pork butt now w/ butterfly method. Great video.
I'm not sure. I tend not to inject most of the time. I'd be curious to see how that would make it though! Like I said, it wasn't terribly dry, but you could definitely tell the difference.
I only use boneless butts to do sausage. Much easier. Idea for what to do in the future would be a smoked catfish. Got a freezer full from a week ago. Looking for ideas how to change up traditional fried catfish. Something different and changing things up. Or maybe a smoked meat loaf. You pick.
That's an awesome use. I'll have to try that! I'll add catfish to my list for sure! I did a meatloaf last year that you can check out here! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Zxcu3Wyq2XM.html
Great video!!! one question, can you state the temperature in degrees please? I watch your great recipes from the Netherlands, then I don't have to convert ;-) thank you in advance
I had someone else buy me a pork butt... first mistake. Take it out of the package today to find this boneless slashed monstrosity. Almost decided to pivot but found this video. Meat is on the smoker ... 🤞
I bought the Costco butt and ran into your video. Why didn't you just cut of the fat side that was done and wrap the other side and keep cooking? Great video, thanks
I was basically trying to keep it one piece, but that's a great idea for next time! The only thing I'd be concerned about is letting it rest for too long.
@@FattysFeasts I hope you didn't take that with any disregard. The way I found your video (was already a subscriber and didn't know it) was googling half smoke because I need to feed people 4 days after I have access to a smoker. Trying to figure out the best way to do it
@@kpj2051 I love when that happens. I'm subbed to so many channels and once and a while will forget until they pop up! RU-vid is weird like that. So you're trying to basically cold smoke and then finish off the cooks in an oven or something?
@@FattysFeasts I don't know if I want to get into cold smoking per say. Do I just smoke it it all the way to 203 and reheat it the day of? Or smoke it to maybe 160 and then finish the day of? Thank you so much for responding! Most RU-vidrs don't!
@@kpj2051 Hey, I'm just a dude that loves BBQ. Not some self proclaimed celebrity 😂😂I would say your best bet would be just smoke it to the point you would wrap, then finish it in the oven, but the other way would work too. Not sure how the quality would be either way, but judging the fact that some people throw things in the oven once they wrap, that may be the best bet. At least smoke it to the point where it's food safe and go from there.
In this cook, I was using Hickory. If you want more info on wood choices, check out this video! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-rpaCFw3QvmY.html
I know the pit I use is a Patriot Pits, but I really love their product. Not to badmouth workhorse, as many people swear by them, but the craftsmanship of this pit is second to none. It really depends on where you are located though. There are many great builders out there with quality product. Patriot Pits is just my local builder. The problem I have with workhorse is they don't have that "hand made" feel to them. I love my brazos also, but you can tell it is made in a factory, just like workhorse. You can tell this pit is something special.
Clean trimming, I like how you can season a lot more surface area of the meat. More pulling then I think that would happen, but that's not an issue. Smart with the follow up and laying part of it up. Great bark, it does look a little bit dry like you mentioned...bone marrow may of helped that. Look forward to the next video.
