you talk to freakin much!

I'd be surprised if all of that pork butt makes it to the party next weekend!!! Looks like you were having fun eating it!! Nice looking mod on your WSM and those guns looked nice too brother!! Cheers!!!

Those lever guns look great! We've got an old Ted Williams 30/30 lever gun. It's from the old Sears days - Ted Williams line of sporting goods, from baseball gloves to lever guns. I believe it was made by Winchester. It's a solid old shooter.

Looks great!!

Hey Jonathan, I did (2) large pork butt cooks using the same Costco Boneless butts and 1/2 size pans. I applied the dry rub and just put them in the pan with no other juices added, cooked them in there that way the whole time until I thought there was enough bark and then foiled them and kept cooking until they reached 205. If you try this method it would keep your LSG clean but I would suggest doubling up on the pans though, the amount of liquid in the pan when you are done cooking is amazing, there is only about 1/4” of space at the top of the pan before the juices overflow, no joke. Having the pans doubled helped me from spilling as I transferred them off the smoker. I then took the whole butt out of the pan and set it on a cutting board as I poured the juices through a strainer back into another pan, then pulled the pork apart by hand so I could take out any of the unwanted pieces. Then I put each pulled butt in a food saver bag and poured the juices back into it before sealing it up and freezing it. Then when the parties came I just put the bags in a turkey fryer pot with boiling water to get them back up to temp before serving and the meat retained all of its original moisture. I hope you try this method to compare how you just cooked these butts to get your opinion on which method you like best. Jay

Nice1 Thanks for the vid! How easy is it to roll it around on grass/dirt with those casters? They offer larger 8" ones too.

YUM! YUM!

The pork butts look great! That is a very impressive pit.

Great video thanks for sharing

Another great cook! You still living the LSG? Any issues or regrets not going with the 24"? Mine is being fabricated now. Can't wait!

Great work jonathan good job food looks fantastic.

How does the Weber Smokey mountain compare to your offset?

amazing pork!! i love that smoker!!

Thank you

how is the smoker holding up over time? i've seen some for resale that are all rusted up. probably poor maintenance.

Good looking pork butts. Still marveling at those LSG smoke management designs. Also liked the nice gun rack and those sweet Henry rifles.

Nice looking smoker. The new design doesn't utilize tuning plates. Is that good or bad?

I’m so nervous about my first big cook. My 20x42 is ordered and on the way thanks to you and T-Roy. I need to do 8 butts for a graduation party in June. Thinking of 4 on top, 4 on the bottom, then rotating half way through the cook. Here’s my question. How did you reheat the pork on your party day? I’d like to make mine ahead of time too. Any advice is greatly appreciated. Cheers from Davenport, Iowa!!

You cook it on straight wood and no charcoal?

Hey brother, man it's so fun watching your videos start to take on their shape or if you will, your personality comming through in your videos and editing. The "secret" was hilarious and for what it may be worth I've made that same stupid mistake on getting boneless. The Costco's here in the KS and MO area sell both bone in and bone out so hopefully you'll find the bone in next time. I also have a 45-70 Henry and can't wait to use it to go pig hunting in the thick swamps in MS. Mine is the plain Jane but I still love it. If the dang ammo wasn't so stinking expensive! That was a beautiful rack you made btw! Thanks for taking the time and showing us your cooks. I know that must add a ton of time in cooking and also mess with regulating the temps, so thank you. That is a nice shirt you had made!

Lol It’s great to see your personality come out a little more. Thanks for the doing this cook, You are right, those 20 inch cookers are huge. Audio sounded good to me too.

Came for the pork butt video, and left early because of all of the rambling.

I wants me some of DAT!!!!

Nice video. Noticed the WSM in the background. I have an 18 and 22.5, both with the doubles grates for coals. Works well. Like the hinged life. For the LSG, how was it switching and getting used to it? I’ve been looking at the one you are using or an offset vertical from them. Just want to play with fire and they look so well made and good value. Cheers

I love the Costco boneless pork butts. U don’t get the satisfaction of pulling a clean bone out, but it gives u more surface area to put rub which means more bark!!! I’ve learned if u stick a small piece of foil underneath the fillet part, it keeps it from drying out before u throw the butt in the foil pan and wrap it like u did. And I do the same “keep the drippings” technique to keep it moist for the reheat. It works great and gives it good flavor and moisture. Your cook looked amazing as did the smoke ring. Great job!!!

Man looks great. You said in another video that you also looked at the 24" x 40" smoker. Was it the even heat that sold you on the new 20" model or did you ultimately decide that based on price? I am just curious....b/c once mine sells, I am going down the LSG road. I did find a lady selling a barely used 24" x 40" that was her late husbands so I am trying to decide if that would make more sense than the new style like yours. I think that the new style does have some pretty nice advantages though...

Texas 2.5 BBQ have you done a video cooking with water in the belly of the LSG? I would love to see someone do one!

Man you don’t need to brake those apart if your going to freeze them and serve them later they’ll be dried out when you warm them back up FYI

BBQ Books and Guns. You have a fan 😂😂

Speaking of the spices the chef gave u. Feel free to let me know anytime buddy!!! Lol

Did you trim off any of the fat cap?

Thank you ! Haha love the big secret segment. Great video and great looking pork. Keep um coming !

LOL. Nice job Bro. How many weird looks did you get in Costco? 30lbs man..... eat'n good in the neighborhood.

I'm looking at buying a smoker and noticed these ones how is the airflow? Also I see on forums you had a texas original pit how did that compare

They ever run sales on these pits? I know your paying for the quality but damn are these things expensive. Plus the shipping is through the roof. Some free shipping would sweeten the deal 👍🏻

takes a lot more time but best pulled pork ive ever done was smoking the butt are 200 degrees 4 hours then finish in sous vide

How many pork butts could fit in there without the tray ?

Heavy bark indicates temperature was to hot. But in the beginning I saw your rub mixture had coffee mix which is going to cause darkening and you used light or dark brown sugar in the rub. Nice thought but bad method. Sugars will cause early caramelization and then lead to burning the outer core. That’s why why it blackened the meat. You tapping on the butt revealed that. That wasnt bark, it was hardened outer core you lost due to carmelization early on the cook. I would recommend no sugar especially brown sugars. And if you do use sugar it should be turbinado sugar and I would use a vinegar base sprits to cut the sugars during the cook. Those pork butts where over cooked. And the rub was the cause along with cook time there after. I would recommend a sweet glaze sauce and use on the back end of your cook to get the sweet. And oak wood didn’t help if you are shooting for sweet. Hickory wood other than fruit wood is going to compliment your pork better and give you that sweet taste you where obviously looking to get. Remember also you are cooking on a cross flow so you can’t cook it as you would on a traditional smoker because in theory it’s a convection style smoker. When the heat rolls across the top of the chamber and come under & up your getting a complete under and over cook and the cook time is reduced being your get heat around the cut of protein instead of one single flow phase of heat.

Nice cook! Do you think if you had a charcoal basket loaded minion style this cooker could be a set and forget it cooker?

I’m genuinely curious as to the exterior cleaning process. Obviously with as much money that is spent on offset I would hope to keep it pristine and stain free. Is this something that you’ve been able to do? Looks like in your video you were still not done with the cleaning process so I’m very curious about this. Love your videos keep it up

The most hidden secret was revealed ..... Lol, I almost eliminated my subscription but you made me laugh

Nice Jesus sandals bruh

Lol, should have checked the black marks and not just the weight.

You like to talk about not too much

are you a vampire? werewolf? lion? tiger? or bear?

I was going to say some good stuff, but @ 32:14 you're guilty of one of my biggest peeves. I find it egregious to taste, and or eat over the serving dish*. It's disgusting to watch people drop food, crumbs, and juices all over the buffet while stuffing their face. It's literally the same as double dipping.

Wasted my 2 min watching before I turn it off!