COVID-19 PORK BUTT BBQ | Smoked PULLED PORK for BEGINNERS

[Music]OhOh sorry guys I was doing my roundslooking looking for some toilet paperRaiders and I thought you guys aretoilet paper Raiders so yeah but no noI’m guessing you guys are here to dosome to do some barbecue so um let metake my goggles off here in my hood heyguys yeah that’s right it’s me you’rewatching the mr. big kid Channel and myname is Steve anyways uh let me go aheadput my goggles downI’m gonna take off my my sweater and I’mgonna put down my I’m gonna put down myair 14 right here and then let’s let’stalk about some barbecue real quick[Music][Applause][Music]what’s going on everybody my name isSteve and you’re watching the mr. bighit channel thank you for watching it’sbeen a while since I did some barbecueso today we are going to be smoking awhole pork butt in the back but we’regonna take it out of the bag before wesmoke it so this is what we have here isa nine point 18 pound pork but it’s gotthe bone in it it’s okay we’re gonna letit sit in the fridge overnight thenwe’re gonna fire up the offset smokerand get to smoking so that’s right weare doing the offset smoker today andthe intention of doing this is actuallyfor meal prepping during thisstay-at-home type pandemic thecoronavirus stuff so really what we wantto do is get this smoked up divvied upinto several different meals and that’sit so this is gonna be an extremely easyrecipe if you don’t know how to do anybarbecue yet buy yourself a pork buttand then follow along cuz it’s prettyeasy let’s trim some of this fat cap offright here just because it’s really it’sreally thick it’s just not gonna be goodwe’re gonna pull the whole thing anywaysbut this is really thick packages onthis gross[Music]yellow mustard we had plenty Ohall right now you got to start beingcareful what I’m doing my hands thefirst thing left hand will be the porkyhand just give me a good rub real simplewith ingredients today the firstingredient is the loot and bootyeverything rub[Music][Music]it’s gonna be yummy though all rightthis side don’t want to miss it littlecracks in the meat some more this rubsmells really good so we’re gonna letthis sit in the fridge for a while we’regonna fire up the offset smoker and getsmoking[Music]good morning everybodyso we have the smoker fired up we haveenough temperature right now we’re gonnabe smoking out around 275 250 275 aroundthere how good does this look right nowget the muster you got that nice coatingthe smell is the smell is stunning solet’s get this thing on the grill[Music]so that’s all it really is so all wehave to do now is keep monitoring themeat temperature and keep monitoring thegrill temperature or the smokertemperature I want to keep that chambersomewhere in the 250 to 275 range ifpossible by doing that we’re gonnamodulate the damper right there or thefirebox right there we’re gonna eitheropen or close the intake damper or openand close so the smoke damper but prettymuch I like to leave that thing open ifpossible and then if it can’t maintaintemperature we throw another log inanother mesquite log because that’s whatwe’re using is mesquite and that’s it sowe were about two hours into it I forgotto buy apple juice what I do is Iactually just one of our grapefruitsthat we have it’s starting to get somereal nice color already look at thatnice little buildup of crust or barkright there he’s forming my buddy Viper6 Oh Roberto if you haven’t checked outhis channel look for Viper 6 on YouTubebut he mentioned using orange juice as aas a mop for this so it’s my first timetrying any kind of citrus we don’t haveany oranges so there we go nice spritzno pulp on there never hurt anybodyanyways little pulp on there doesn’thurt[Music]all rightoh look at that three hours in tonightoh yeah all right we are five hours intoit let’s see how we look oh yeah[Music]the Sun is in the worst spot look atthat[Applause]now that I’m filming two videos let’stake a look at the port right man thatdelicious looking pork butt nice barkforming on it man that looks fantasticjust something to think about with anoffset grill you have to feed it logs sothis grill every but about every 30 or45 minutes I got to put a log in therewhich isn’t too bad but yeah that ispart of using an offset smoker or astick burner all right guys this big oldpork booty has been smoking for aboutten and a half hours we are internaltemp I just moves things going bad 196and 198 so almost 200 degrees and thenthere’s our chamber temp average rightthere so it looks like a piece ofcharcoal that looks really good thoughthis is the product that you know anoffset smoker would make so I’m gonna doa little toothpick test on this and seehow tender it is and they’re gonna letit rest for a while[Music]just sinks right in so just with thislittle probe just finding differentspots of sticking it’s like seriouslywhat’s your past across it just sinksright in[Music]this pork butt took about ten and a halfhours to smoke all done I did not wrapit at all until the end just to let itsit tell it from here[Music][Music]so let’s get a nice big just rotate thatnow hearts really good-looking[Music]just that colorlet’s get some color right heremm-hmm that’s all good here camera ladytry it[Music]so good mmm good really good really goodwell there you guys have it just breakinto this cross right here pass throughthe pork crackers smoke crackers[Music]okaythe smoke even got to the fat layers[Music]cool so yeah we’re gonna shred it all upand throw it into individual little bagsfor several meals worth of deliciousness[Music]thanks for watching everybody this isSteve with the mr. big kid Channel and Ihope you learned something valuabletoday if you have any comments orquestions please leave them in thecomments section below please make sureyour temperature is at least in the high90s no higher though if you haven’tsubscribed to me go ahead and subscribeto me to learn about new CoronaI mean BBQ recipes have a great day[Music][Music]you[Music]