How To Smoke A Perfect Boston Butt For Pulled Pork BBQ

[Music]daddy Hattie as a body good morning howare y’all today is Thursday March 262014 it is currently about 7:00 a.m. weout here at the cookie this was a oldcountry poppy that’s been modified alittle bit it’s got a huge water pan inthere and it’s got deflector phonesplayed on it you know we’ll go over atthe minute we got all the wood shopyesterday but I’ll need this is allseasoned and dried pecan wood came onthat tree right thereyeah today we’re gonna cook somebarbecue stuffif y’all needed my panel usually I doresale related content I sell on eBayAmazon Poshmark but right now we’re onself quarantine because it’s alwaysgoing on in the world and we just gonnabring some better times into this worldwe gonna barbecue today and eat becauseI love to eat let’s get this thing firedup here to running hot and get thecooking alright so got it filled up atonce we’re gonna start it just usingsome wire fluid a lot of people don’tlike to use water coming lighterclearances say it makes four mean tasteslike lighter fluidthat’s what they make start your fireI’ve always started my fiery buddy so wedon’t get that going all right so maybey’all can hear me it’s a little chillyout here but we’re gonna do this outsidethe day and I haven’t been able to go tothe co-workers been quarantine in myselfso we’re gonna use what you got this isabout a almost nine pound pork buttBoston butt okay and the first family’son there if we’re gonna take a couple ofnapkins here and just give it a quickwipe down better use some of this oldslimy junk off of it[Music]make it easier to work with okay so witha pork butt you got basically threedifferent sexesyou got the yes and right here they callthis in the money muscle okay because incompetition this right here’s what’sgoing these money and this is actuallypart of the Tenderloin where it’smounted up on the big shoulder like thisthis is part of the Tenderloin righthere then you got your middle right hereand then you got you the horn is righthere this thing and you can see thismuscle splits right here on top so yougot some medals you got your money mustbe tenderloin and then you got your hornright here with a Balinese and then downbut around this bone under here you gotto use what they call qu just littlelike cubes of meat that right offthroughout this but come across out hereanyways this was video for another daywhat we’re gonna do if we just go onthere’s a couple major blood veins inhere and we’re gonna try to cut them outand you got one right down in betweenwhere the horn and this middle clap isright down in here there’s a big bloodbank so you can just kind of split thisout with a knife to follow thiscartilage down in here and you can seewhere the meat naturally splits okayand rather than another bastard a couplebig blood bangs and I don’t want to eatthat John so I clean mine and cut thatjunk out see like an artery right therewe don’t want to eat that junk so we’regonna cut out what we can I don’t wantto be no arteries if I can help it notas many of them anyway but we just cleanthis down and plus when you put youseasoning on the incident go and get toyou meat for all this fat your cartilageif you want to take a little bit of thatoff so when you do season you mean itactually gets on your meat sticks to itinstead of the actual fat but right downin here on top of this bones or itsbones at closest point right down inhere there’s a big artery and let me seeif you can pick out that and show youyou see this right here we’re gonna tryto cut that out and basically with yourthumb cut down like in a be this waydown and then this way down now mostpeople they don’t go for its trouble andI’ll just leave this junk in there butlike I say I don’t like it I’m gonna cutmy cut mine out just kind of pull thatout like it right there we’ve got thatbig nasty listen spot out here’s anotherone just right here so I’m gonna cut itoffyou can change if I was doing this in acompetition or something I take not saveall this fat and currently job that’sgoing off you can cut it downjust a little bitI mean this kind of fad right here inthe silk anything I’ll do you no goodthis stuff isn’t what makes your meatjuicy you probably scream leave the faton there that fat ain’t gonna render outyou see this marble and I hear theselittle striations a white and the meatof fat that’s the stuff that’s gonnarender out and make the meat you seethis junk like this that ain’t gonna donothing sit there and be fast and yougonna be fatness don’t taste Matthew sowe just don’t trim some of this sewerskin out here[Music]okayyeah working back over here towards themoney muscle you got another majorartery right up in from the money muscleand tribe you know where this break isin the meat so we’re gonna cut it outthe best we can they won’t feedbackthat thing and pull it out we got mostof it out I mean you ain’t gonna get allof it and then the money muscle herewhenever you’re doing competitions whatyou’ll do is you’ll trim this up to makeit look like an actual tenderloin seasonit real goodand then whenever it’s done you’ll cutit off just straight through here andslice it but we’ll show you all that inanother video this ain’t no competitionso we’re just gonna cut this app just alittle bit if I’m this bad off of it[Music]make it look a little nicer anyway takethem this pad off pad and this partright here you got to see look at thatmarbling through there all that fatthat’s what makes that so goodwe like this old stick back from its fatcap right here that ain’t gonna donothing for the neighborsanyway let me get this down and I’llcome back in so this here is the sackoutside we just flipped it over okay andsome people cut it off some people leaveit on I personally believe it allbecause I want to help to take that meata little bit from the heat okaymake sure you feel around your bone andmake sure they know bones doesn’t sit onme hey you don’t want none of that andthat’s all I’m gonna do to this today Imean we’re just gonna shred this and eatit I mean if I was in a competition I’ddo a little more trimming to it butthat’s all John do the bad as far astrimming it goes and keep in mind youwant to do this bring it stuff out hereand start doing this while your grillsare heating up okay I still got my coalsin there going to show you okay we hadan added toe would because you want thismeat to come up to room temperature oroutside temperatures in this case youdon’t want it to be cold before you handthem you can’t inject these I usually doinject them but I’m not gonna drink thisone today because of you know justpreference we’re just gonna throw somerub on here and we’re gonna leave itover here and let it come up to tempbefore we while we get our grill readyI took the ready that way whenever we doput it on it ain’t cold the spices canmarinate it in the meat so my base thereI’m just gonna use this seasoning saltokay and then just sprinkle it on thereokay good coating on it I mean this is abig chunk of meat you ain’t gon overdoit okay and don’t take him rub it inwhenever it’s rub it don’t mean rub itinches when he goes rubbing it it’sgonna gum up cuz the meat sweat then yougonna have a big clump Thomas so justPat thanks just like you now we’re gonnamove on to the second layer and we’regonna do this John Henry’s Mojave garlicpepper the same thing you can only putit down there[Music]okay now we’re gonna prolong thissouthern skis and this has got some heatto it you know it’s a wing gonna use awhole lot of it but we just gonna usejust a little just to give it a littlebit of a bite on that barks that’s whatwe’re trying to develop for crime thelayer the flavors in here and we’regonna finish it up with it south of thegods and it’s from grilling guys thisjust made Scalia garlic I like realheavy on the garlic on my bus and I likemyself is to be real van agrees but Imean some people don’t some people we’redone they like mustard sauces andketchup base sauces I like vinegar-basedsauce yeah we just don’t their displayswere up on here now you may be askingyourself why you keep flipping thatthing over and do another side well Iknow if I’ve got that pen cap on it andI could season that other size but itain’t gonna do no good because I ain’teating fast your seasons ain’t gonnamake it through out fat for the meaningso why am I gonna waste my season onsomething get these make sure you gotthe sides all covered if you see a spotand it ain’t covered just turn it uplike it’s right here those four moreonly if I was gonna come now I cut thisflap right here this Center down getdown in this horn but you don’t want toput a lot in there cuzyeah this piece is on shrink up a littlebit but if I don’t cut this off see if Igot seasoning down in there he won’t getto it there what crushed-up it’ll justbe EQ that’s all I’m gonna put on thatright there now we’re just gonna takesome pool since we are outside we justgonna cover this thing install here justkeeps bugs off of it until we get readyto tow it on the bridge that’s all we’regonna do to our meat there we’re justgonna let it sit we’re gonna let ourtoes keep burning down we gonna starthaving the wood on there and we don’tget that family smoke rollin all rightso we’re getting ready to put our meaton man we got our Roux it on there we’regonna smooth go and see that down thereto pieces all right now that charcoal Istarted to fire way that’s all I use Idon’tafter I start the fire I’m buyingstraight ruleand latest pick for work I put on thedeluxe right here there’s a bigdeflector plate middle okay the heatgoes up it’s got a little gift Oh a ratSteve goes around the deflector placeright here and it’ll come up on allsides around this water pants that’s awater pan right there okay so this oneright here the lower you are closer tothe fire and this cooker is cooler thanit is up here because the heats comingup around and then when it gets up hereto the top it’s gonna hit this metal topand kind of curve back down so it’s gonenaturally be hotter up here than it isdown here which most people would thinkwould be the option so starting off I’mgonna put my butt on this bottom rackhere I’ve run my finger I put hot in thepast I don’t cook slows I’m gonna half a9-pound but done in about four and ahalf hours I burned it about 375 to 400degrees and this thing I’m not so seeingit blow you out the water if you ain’tnever tried cooking hot and fast turbobut carbo cooking as they call it thisway of go so fire is good it’s burningclean we got a bunch of billowing blacksmoke or white smoke you know if there’sa clean fire so we’re gonna take ourmeat visit that sitting over here forabout 35 45 minutesI’ll marrying them spices they cheer upwe’re gonna pull this great out just alittle bit okay so I ain’t findingmyself just me we’re gonna put a fatside down I don’t cook it fence out itgreat push it great back in there makesure you got a pepper with a big gloveon so you don’t burn yourself like anidiot because I’ve done it beforereach right up and grab at 500 degreegreat it’ll it’ll make you remember putthat on theremy water pan is named female I don’t putwater my pan start off my dancer all theway open on that cooker cuz it getsbetter air flow and it makes fire hotterbecause I could say I want to talk about375 400 degrees and then we’re justgonna let that go for a few minutes andthen come back and check on it and backabout half an hour I’ll come out hereand I open the door and I’ll put itanother log on it let it go to burningclean and then I’ll close my doordon’t put your wood in there and justshut it up cause then he’s gonna have anaccident fire you see where you bare thecanteen you smoke right there coming upin things y’all see that that’s what youwant when you smoke and you don’t wantto see smoke you want it been blues ornothin it out there’s really a smokecoming out of there if I put somethinglight up behind that I mean you can seethe the smoke coming out of it but umthick white creosote feel smoke to makeme tastes like burn up a fireplace youdon’tclean fire clean meat good tasteall righty buddy she is chugging alonenow we got that temp right about wherewe wanna see they’re just a bit coolerwe got that fan blue and it’s a jug andthat’s beautiful beautiful morning outhere listen up in birdsy’all pinned up in the house on thiscoronavirus meal get outside ain’t nonews that hair just beauty[Music]now we’re gonna leave this door openwhat does would get good and cold causeit’s gonna get real smoky for a minutewell it’s catching and then after it’sgood and Kyle mellowed out a little bitthen we’ll close this door back alrightyso now that we got the wood added on andstart the catch and it’s been on forabout last 30 45 minutes with about 30minutes I’m gonna go ahead and add mywater in here surely some others newwoods on here can heat up my water sowe’re gonna open this up just a littlebit and we just gone[Music]as waters gonna keep this neat realmoist alrighty so we got our water inour pan now y’all can see what it lookslike and I could say I just did thatbecause I put that wood on there so itheat up that water and that’ll keep ourmeat good and moist I’d be the last timelet me see it until it’s almost done getthat water go and get that moisture upin there and sticking to that meat andit’s gonna make a good programming notelisten when this thing is a chuggingalong you got to temp good you got itgoing like you want it don’t be comingout here looking at you made openingthat’s over I’ll open that door you knowput my wood in there but I don’t carewhat that looks like right now abouthour and a half something like this I’llcome out here and I open that door and Ihave me some water in my pan and otherthan that don’t don’t be looking at letit cook let it do its thing I mean everytime you open that door you just slow onthe cook process down on me I know itmeets my little prouder I got here andto keep the hair plug going you’ll seeunder there how much I masters arebuilding up yesthese actions could you want air tocirculate in there so I just wanted tosay everything’s fineand go outside and enjoy the sunshinedoesn’t been doing it this time doinggood everything else and it’s gotfinally enjoyed the sunshine playinghave fun just go everywhere – sunshinestuff fun alright so we gettin ready I’mgonna move this but ups on the bottomshelf to the tops you have to get itbranding since it’s hotter in the heatstuff latenessI just got me some gardening gloves andthey put some regular gloves on top ofit keep it sanitary you know no hands[Music]like in sand we’re gonna move right upthere just like it see I didn’t burn myhands is wet hi I’m gonna take these offand see some that fat cap stuck downthere which is gone so now we’re gonnalet it brown up a little bit more it’sgetting the color we want on it andwe’ll go from there[Music]all righty so we just added more woodfor the fire let me sketch and now whatwe’re gonna do is it’s got the color Iwant on it right nowif you can see here I’m gonna pull itout and put it in this pan okay and I’mwe’re not gonna cover just yet and thenI made up this stuff right here and havea little bit of barbecue sauce honeyapple juice and some apple butter inhere and then we just come pour this ontop of it a little bit here blaze againwe’re layering that flavor on here[Music]and we do want them in the pan like yetthat’s all we love because as this thingcooks now the juices are going ran outinto this pan and by the time it getsalmost done it’d almost be completelycool but now that we got honey and somesugars on this we’re gonna put it backin here and now it’s gonna start tobrown I prove it but we didn’t want toput it on I had to begin with sits in itburn so this way it’ll start tocrystallize get the color and then we’regonna put some aluminum foil over thetray cover it and finish it up cover sowe’ll get back all right it was gettingready we got the color we want on itnow we’re gonna pull it out we’re gonnaput it in the pan here what’s already inthe family gonna wrap aluminum foilaround this and that’ll speed up thegood timesget it down that much quicker cause itain’t gonna get any more smoking andScott now tellers goodI’ll set it right here for just a manyou’ll see that mahogany red telarthat’s what you want you don’t wannapull something for me I don’t like blackyou know good red color on it and thenwe’re gonna take this aluminum poolthing up this was gonna do two thingslet’s go speed cook time buster all thismoisture in here is gonna heat it upreally hard and – it’s gonna keep thesmoke off of it cuz I say it’s gotenough smoke and tow it with all thepillars the stage thinks we’re gonnaleave just like here put it back in hereand then about 45 minutes we’re gonnaprove it and we’ll go over thatstep all righty so we’ve been packing uporders right now so we just got back gotback on my drilling shirt and I thinkit’s about ready so we’re gonna pullthis thing out and prove itsee where we’re atlet’s do that real quick now I’m notgoing for a temperature I’m going it I’mgoing for how it feels see all thatjuice in there so basically you want foryou be able to pull it you know goodpull for q1 in there 200 degrees 205degrees but basically what you want todo is take you from Mama don’t even lookat it and feel and it should go in likeit’s melted butter I mean just noresistance see this I could probablydrop that cleaning stick in there seethat and that’s what you want rightthere see they no resistance no we’re inthis but how means it’s melted buttery’all want to know how hot it isabout 203 degrees something that’s doneright there now what we gonna do to getin there from out throw it over thereI’ll show you all the next partalright so y’all can see I got my tailI got me a cooler and buddy wind goingto no beach no poo what makes usbarbecue so what we gonna do now iswe’re gonna take this okay we’re gonnalay it over on its side like this fit inthere open that big dollar bill fleshyep okay this is the most important partcooking this Barbie we gotta let thismeat rest we just cook the devil out ofand then some okay every thanks like aspongeyou got some fun just put water in ityou squeeze that sponge out I like Beusout so then you got that sponge sitsdown in that ditch and that’s gonnastart to reabsorb all that juice back init’s fine think of it that way you meetyour sponsor stick us up in here likewe’re gonna wrap this towel up aroundthe keep it nice and toasty my god myleg just fell off my cooler you y’allmake sure y’all got a good cooler don’tuse a good one over this it’ll make itsmell like a barbecue and you won’t everget this okay and now don’t shut thatthing up we’re gonna let it sit here forabout two hoursthe longer rest the better it’s gonna beso we’re gonna actually what time is itabout one o’clock 1:30 we’re gonna letthis thing about two and a half threehours and we’re gonna come back and pullthis before supper and it’s still gonnabe the hot you cane touches that’s gonnabe tender and it’s gonna be few C andit’s gonna be dude all righty guys andgals we gonna pull this thing out andget ready to pull it let’s creditwhatever you gonna call ity’all watch man it smells good mm-hmmit’s been resting for almost three hours[Laughter]here we gowe’re gonna move into there to the porchI’m gonna transport it from this thinginto here and then we gonna take thisbutton the porch to pull it where it’sscreened in so we ain’t got to deal withno bugs[Applause]man look at that look at that be realcareful here we do this bamm-bamm coverit back up cuz we gonna come back tothat a minute you don’t put this wrapback in coolerjust make sure ain’t no bugs in therecome with me here on the porch man we’regetting ready to pull this thing andbasically all we’re gonna do beingworried about pulling anything out therethis step of the bone so I guess we canjust do that firstthat’s just your shoulder bone rightthere so see that’s from the doll and umalso take off this fat yet down here atthe bottom kind of turn it and pull someof this outand then basically to come cleans onthis pad off like that it just fallsapart buddy yeah I wanna see a smokering like half-inch smoke ring on thatfoot buddy I mean it’s tough handerdo you seelet me finish this up I’ll come back toyou all rightyo remember he uses we say breath hereI’ll have rendered stuff and you couldtake a separator and if I had more timeI would cool this off scoop the fat outof the grease off the top but basicallyI’m just gonna it’s mixed up you knowwe’re just gonna take a little bit ofthiswe just gonna kind of go right over thetop it’s tough like it right therethat’s my breath in you’ve had a goodmix them throughlike in right thereand then we’re gonna take this in heretransfer to our serving dish for tonightget it togetherall righty guys and gals so hopefullyy’all enjoyed this video I know it’s alittle different kind of content but Iwant to encourage y’all to get outsideof nature whenever things are going onyou may be quarantined you may be lockeddown but we live in God’s country walkoutside you know what I meando whatever you want to do huntingfishing biking walking running get onyour bicycle and take off take offacross the country like Forrest Gumpbuddy and just don’t quit running getoutside and enjoy yourselves it ain’tthe end of the world yet and anybody canbarbecue maybe you’ll learn somethingmaybe you thought I was crazy for doingit a certain way I don’t know I had agreat time I love to cook love love it Iused to cook a lot did a lot ofcompetition cooking and it’s nice everyonce in a while just to slow down but wegot the little girl out here with ustoday we are live in God’s Lourdes Cothis fighting don’t keep MikeyYesi there y’all have a good night we’regonna see y’all tomorrow bye