Glad I found your informative video. Cooked my first pork butt in my Kamado Joe Classic III. Tried resting at 170° in the oven for 10 hours to serve at lunch. Turned out great. Family enjoyed it. Thanks for the guidance.

Great video! I smoked a 12.5 lb pork butt yesterday and that takes a while running 250-275 for the first half of the cook. Bumped it up to 300 for the second half, pulled and wrapped at 175, and in the over for 12 hours at 170. I got the same results you did. Clean bone slid out effortlessly. Meat was juicy and flavorful. It works out well you can cook all day Saturday (get that meat out of the fridge early and let it come to room temp!), rest all night, and enjoy some freshly smoked, piping hot, super juicy pulled pork with friends for lunch on Sunday and it kind of looks like you never lifted a finger. If I'm just making for the family I like to vacuum seal half of it in one pound bags. Drop it in a sous vide bath to reheat. It really doesn't get any easier/tastier. I'd love to see what your favorite vinegar sauce is.

That Patriot Freedom pit looks awesome. You obviously take good care of it and the pork looks amazing! Respect.

I have a whole pork shoulder going and it's cooking much faster than I planned (all meat is different). So I looked up resting videos and I came across yours. Thanks for this valuable info. Now I can proceed with confidence! Cool rig!

Yes, thank you so much for the great tips! This just dawned on me tonight, to do a long oven hold because I really want to go to bed lol. Going to try this. Glad I found your channel, thanks for making these videos 👍

Some ovens you can trick to 150 by making a manual adjustment by -20 degrees so 170 is actually 150. Though still good to know without that hack the 170 won't ruin things!

Dam!! The marbling on that shoulder was amazing! I’ve never scored mine before but definitely going to try that on my next one. Awesome vid. Great cook 👌

I placed a brisket in the oven at 170 degrees inside a pan. Although the oven was set to 170, the temp was 159 when I used my infrared thermometer to check the temp outside of the foil in the pan. I don't know if it was because the air had to go up and around the pan, but that brisket came out the best I ever made.

Very informative... I wondered that myself... on a pork butt I usually go with an oven rest of 5-6 hours @ 170.... I really like the result of the scoring on the fat cap... I can really see some benefits. For your Chud hack with the hot sauce and apple cider vinegar I've also added some of the separated juices from the bottom of the aluminum wrap... Great video!! very nice Pit!! Looking forward to see what you come up with next!!

Hi -- can you tell me more about what you described as the "Chud Hack" near end of video, made with apple cider vinegar and hot sauce? What sort of ratio did you you of those ingredients? What brands of each? Any other ingredients? I definitely think that adding that to the pulled pork would help keep it most and flavorful, though I have not tried this yet.

Legend, thank you for your informative video, im looking to do this as im cooking brisket and pork butt at the same time

I totally get feeling stupid while filming. You did a good job though. I also just started making KZfaq videos and I'm trying to get use to videoing myself. The best of luck to you, You have a new sub from me :)

Yes to the vinegar drizzle! After I drizzle and mix it up, I also add in some more of my rub and mix it up again.

Nice job meat looks great. I’ve got a Traeger pellet smoker. Takes me around 14 hours at 225° to get the meat to hit 200°. Is that normal for it to take that long to smoke a pork butt? I’m new to the smoker world.

Very useful buddy, ive been wondering if that would work, my oven only goes to 170 also. Have you ever tried resting brisket overnight at that temp? I think it would be fine too. Thanks for the video good job!

Nice Pit

This been my method for years. It's always turned out perfect and you wake up to a killer smell. I'm lucky I guess my oven will hold as low as 120.

I've been told to pray only the meat and not the fat. Your thoughts. Thanks.

Good video for sure, nice job, maybe tell people why you spritz and what it’s doing to benefit you, and why you have a water pan too, cut up the good videos.🇺🇸

I do this every time. 14 hours in oven at 170 no problem

Hold it in a pellet smoke at 150-160°

That marbling is unlike any ive ever seen

Why are you spritzing?

Do u got a video on starting and maintaining a fire. I got the Oklahoma joes highland?