Add some liquid smoke to that bbq sauce and perfection. Great videos.
@havocsavage
Жыл бұрын
Love the name
@AyeThatsHandsomePete
Жыл бұрын
Texas style pork? You should be using “Whataburger” mustard as that binder! Great video.
@paulahardesty4449
2 жыл бұрын
We r so excited. Hey which temp probe do we buy
@calchav3940
2 жыл бұрын
Looking good
@bigred1964b
Жыл бұрын
Killer,🔥👌💯😎
@Hunterstraw
Жыл бұрын
So it took 3.5 hours to get up to 170°. How long did it take to get up to that final temp after you wrapped it? I just bought my masterbuilt smoker and have only done a brisket. I’m learning that’s for sure. But the biggest thing I need to figure out is the length of time
@slysam2012
11 ай бұрын
Took mine 4 hours after I wrapped it to get to 200
@totljag1
Жыл бұрын
I had no apple vinegar so I sprayed it with coke
@ThatSavageKitchen
Жыл бұрын
aye that still works
@masseo93
2 жыл бұрын
Just did the brisket it came out great, can you put the cook times like I’m the brisket video in the description ?
@krozin1232
Жыл бұрын
Just smoke 250F until it hits 170 internal, then wrap add yo stuff and smoke until 210 internal, takes about 12 hours for 7lbs up
@kickapooCam
Жыл бұрын
I been using this method and find my pork butt taking like 12 hours to fully cook when I set to 250. How can yours cook so fast
@krozin1232
Жыл бұрын
Should take about 10-13
@milfhunter2235
Жыл бұрын
just got one
@Juniorstube1968
2 жыл бұрын
😱😳😱
@ThatSavageKitchen
2 жыл бұрын
It’s fire 🔥
@brianshaffer8383
10 ай бұрын
Will this technique work on a pre smoked ham?
@jimjordan5630
9 ай бұрын
For pulled pork you want to use a fresh (as in uncured, unprocessed) pork shoulder, Boston butt or, as he cooked, a ham. (Note: that was a ham bone he pulled out and not a bone from a butt or a shoulder). A shoulder or butt roll give a better flavored meat and it has more fat content. A ham will be much meant and though tender it will not be as tender as a shoulder or butt. Much the same as a comment breast compared to a chicken thigh. If you decide to smoke a commercial smoked ham (they are chemically smoked and already fully cooked) l would only get it up to maybe 160°f and def no more than 175°f. But, to each his own. And obtw, using a Master Built 140-B smoker set at 250°f l smoke Boston butts for 24 hours, wrapping them at 21 hours. Everyone that I've covered at this temp and time was holding as 200°f with an instant read meat thermometer. But until you do a few you need to keep a check on it after about 4-5 hours or so until you get comfortable with doing it. JS
@hombre1049
Ай бұрын
WHAT happened to the Kosher salt???
@wenifade2black
Жыл бұрын
I smoke with Backwoods...
@ThatSavageKitchen
Жыл бұрын
What flavor backwoods 😭😂😂
@joshuacollins2311
2 жыл бұрын
First!
@ThatSavageKitchen
2 жыл бұрын
Yuuh Josh you a real one ☝🏾
@matthuff9188
2 жыл бұрын
damn the meat fell of the bone, looks good
@ThatSavageKitchen
2 жыл бұрын
Thank you bro you always in clutch
@krozin1232
Жыл бұрын
What ab the salt
@perryg753logan
Жыл бұрын
Yo brother you're talking to Dan fast and obviously you left that skin on so you don't know what the heck you're doing. I'm checking out another recipe
@ThatSavageKitchen
Жыл бұрын
Ok
@slysam2012
11 ай бұрын
I followed this recipe and it turned out perfect. Family loved it
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