Great looking Butts! That's one heck of a flavor profile! I need to try this! Thanks for sharing!

Fantastic instructional video. I’ve never met Heath personally but A really good friend of mine (Jason …smokecentral BBQ) says Heath is one of the nicest people. People like Heath and Malcolm are a treasure for us weekend amateur Pitmasters in our backyards. Thanks for the help and inspiration.

If you ain’t sneezing, you ain’t seasoning 🤣🤣🤣

When a man says we're "running" at x temp as the outdoor temp, you know he's a true pit master!! Appreciate you Heath you've thought a memphian a lot from these videos. Keep up the good work.

It's great seeing Heath's fun personality show in his videos !!! He is such a nice guy in person !!! 💪🎻😁

I picked up your garlic jalapeño and championship bbq rubs at Lowes and put that on a butt. I used some mesquite wood in my Weber kettle with regular Kingsford briquets. I smoked it for about 4 hours on the kettle and brought it in , wrapped it and finished it in my oven at 325 until tender, about 205 degrees. I usually mix up some eastern carolina vinegar to pour on it but it tasted so good with just your rub I didn’t use anything else at all.

Excellent video. My smoking goal for 2024 is to master pulled pork for my wife, thanks for the insights… cheers from Canada

looks absolutely incredible, Heath! Trying one of your brisket recipes with your garlic & jalapeno and beef rubs this weekend, can't wait!

One of my favorites pit masters. He’s amazing !

Heck yeah Heath! That looks awesome. Just picked that glaze up too. Looks like I know what I’m cooking Saturday night!

I love this!!!! From, let's get to cooking, to, let's get to eating! 👌😋

Thank you for sharing!

Another perfect video because Boston butt just went on sale. Thank you Heath

Atta boy Heath! Those came out great!

I’ve been trimming the fat cap off ever since I saw Matt Pittman do it in a video a few years ago. And you don’t miss it.

Awesome cook Heath! Pulled pork never gets old!

Looks fantastic save some of that for some pulled pork pizza my wife’s favorite for leftover bbq pork

Heath always says, he’ll tell ya anything you want to know, you still have to cook it. 😎😎

Another great video as always. Trimming that fat cap is definitely the way to go for some great bark. I might have to try the pecan rub. I’ve been using garlic jalapeño with your comp rub or sweet rub. Either one works great.

Chalk up another great video, going to give this a try, thanks for sharing Heath.

The eye roll during taste testing says it all!

I’m with you on that fat cap. I cut it off also. Way too much when it’s pulled. Great seasonings also.

Mr Heath Riles sir i use your rubs here in the UK. All of them are money! Thanks for the content.

Glad you take the time to pull the fat out as you're shredding it. I've seen several KZfaq guys just dig in with both hands and start squeezing and mashing then call it good. All that does is leave globs of fat in your pulled pork. When I saw the title I thought we'd get "most" of your comp recipe (I know you can't share everything). But you didn't use your Competition rub so I knew better. I also remove the fat cap on the butts. More bark=more flavor.

Great video. Love to smoke some pork shoulder. Those look delicious. A lot of great detail. Keep smoking!

My fav combo

Awesome video brother. Keep up the good work!

In the past, I did not trim my Boston Butts. Now, I get a better finished product after trimming.

Crushing it.

I've started smoking a extra butt every time I decide to fire up the smoker and I vacuum seal it into a few bags and freeze them. Just take it out the night before and let it sit in the fridge and then place it into a pot of boiling water for twenty minutes or so.. 👍🏼

To get more bark I butterfly the but.

I'm doing a butt today and using your Jalapeno/Garlic and Pecan Rubs. Perfect day for smoking the meat in Colorado. That means winds less than 35 mph.

Great video Heath. Can I trim the fat cap if I'm cooking on a Big Green Egg? I've always left it on to protect meat from heat source. Thanks!

Do you prefer the kind of jerky like bark you get from wrapping in foil and using a pellet smoker over the crispy black bark you get with an offset smoker?

Them trimmings look like some good breakfast sausage

I know i have spent at least 400 dollars alone just buying that pecan rub that stuff is good on anything

Another awesome video. Anyway you can get your subscribers a discount or coupon for royal oak charcoal?

Health , I recently heard that some teams separate the money muscle and cook it by itself for competition. What is your take on that?

Pulled Pork *IS* BBQ. BBQ is always pork. Sure, you can smoke or bbq (the verb) other meat, but BBQ (the noun), can only be pork. Sorry, Texas.

The only thing that sucks is the Chinese cooker when you have American made for cheaper

Fat is flavor...