Pork How to Smoke a Pork Butt. This BBQ Pulled Pork Recipe is Delicious! by admin June 9, 2018, 10:45 am 23 Comments ABCbarbecue.comAdrenaline barbecue companyDrip N Griddle Pan...How to smoke a pork buttpluspulled pork recipeSlow 'N SearSmoked Pork ButtSnSxl See more Previous article Soya Biryani Recipe | Soya Chunks Biryani Recipe | Indian Vegetarian Recipe – Bengali #331 Next article CABBAGE ROLLS | DIABETIC RECIPES | STEP BY STEP | HEALTHY RECIPES | 23 Comments Leave a Reply Another great video. I think you're wrong on the water though… The stall is theoretically caused by vaporisation of water in the meat causing 2 problems- drier meat, and slower cooking. By maintaining a full water trough the interior of the kettle should remain more humid. This should reduce the vaporisation of water in the meat, keeping it more most and speeding up the cook. Same reason why you don't cool down on a humid day, the sweat doesn't evaporate, so the cooling doesn't occur. Expecting my theories took be shot down…😀 Reply Thanks for your time and information!!! Reply Was that a boneless butt used in the video? Reply At what point do you decide to wrap it? A specific internal temp plus the bark quality? Reply I hate the stall…I always panic and end up finishing it in the oven… Reply I’m sorry. You homos make it very hard to understand what the hell your talking about Reply How do you feel about injecting the meat? Reply thanks for the no mustard Reply not enough black pepper brotha Reply anyone wanna donate their old BBQ? i'm using a 9" rusted broken grill and these nice grills are like hundreds of dollars ToT send me your old weber… Reply Cool vid definitely no need or benefit to the salt dry brine. Just rub it and maybe an injection and cook. 👍 Reply Great video. Love what you did with the beans beneath the pork. Gotta try it. Reply Can't wait till I save enough for a new kettle and a SnS. I'm excited beyond compare Reply This video was excellent! Thanks for the information. Reply When trying to raise your temperature of the grill did you add additional white coals or could you get enough adjustment with the air-flow (opening up the vents on the bottom and top). I have a 26” Weber and have had trouble getting the temperature above 250. I am using Kingsford charcoal. Reply What kind of gloves that you are wearing? I really need one of this! Reply I was surprised to see no mention of the Texas crutch. A very useful tool when you don’t have all day to smoke a butt. Reply Guys, great video. When you brine for 2 days, what do you cover it with, foil or plastic or nothing? Reply Noob question, do you wrap the butt after you apply salt? If so, with what i.e. plastic, foil, paper wrap? Reply 👌 Reply So good Reply I know the kettle can easily over smoke due to size. How much wood would you say you used on this shoulder? Thanks! Reply turn them claws over…. like a bear !! Reply Leave a Reply Cancel reply Your email address will not be published. Required fields are marked *Comment Name * Email * Website Save my name, email, and website in this browser for the next time I comment.