One thing I forget to mention in the video is that for the injection mixture, you MUST heat it up on a stove for 5-7 min until mixed and then let cool COMPLETELY before injecting.

Two years ago I watched this before doing my first pork butt. Many butts later and even watching other videos this is still my go to video if I want a refresher! Turns out perfect every time! The only thing I do that is different is after it comes to temp I leave it wrapped in the foil, wrap it in a giant beach towel, then put it in a cooler for an hour to rest.

Yep, you're right! I cook for 10 hours and a lot of time, it's gone before I get to eat. It kinda makes me feel good, that they like it, but then again, I gotta pray there is something left for me. That's why "Chef Treats" were invented. What happens during the cook is no one's business. If a little is missing when it gets to the table, Oh Well, I had to make sure it was good. Thanks for the posting, you helped me with the injection process.

Did a modification of this technique for a pork butt, it came out divine, thank you for the video!

This was an absolute pleasure to watch. You just taught me temp is everything. I also enjoyed your humor and comments to some of these folks. Well, bye.

Prepping my new smoker as per your instructions right now, I have an 8 pound Boston butt in the freezer for my first attempt ever. I appreciate your videos very basic and easy to follow many thanks bro.

Haha at 10:56 "I am basically a pork butt" Thanks for a great video!

It's not the fat that renders down from 190-205F. It's the collagen which is like the protein glue inside the muscle fibers. At those temps the collagen gelatinizes. That's what makes the pork tender.

I just got me a smoker for my birthday last week just got it seasoned its ready to rock keep calm and smoke on !!!

I did this over the weekend, it turned out Amazing!!!! Thank you so much for taking the time to put this one together.

Pull out like you ain't want no babies....lmaooooo

This is my first time watching your videos and I loved it. I'm ABOUT to cook my first one tomorrow because of you thank you fingers crossed

"Pull out like you don't want no babies" Subbed lol

“Gotta get the BUTT, BUTT, BUTT”,,, LOL. Love it! Great clip!

You earned a like from me when you said: “The pork butt is a lot of fat.... I’m basically a pork butt...” 😂

"I'm basically a pork butt" 😂 😂 😂

Watched a few YT vids on smoking a Pork Butt & one tip I liked was to place a few pats of unsalted butter, a dash more Rub & some Brown Sugar over the Butt just before wrapping. I did that on my first Butt in addition to adding a half cube of melted butter (about 2 oz) to my injection marinade. No weight loss occurred, but neither were there any complaints. Just another thing to try that doesn't seem to hurt a Good Pulled Pork Sandwich.

Did my first butt , turned out perfect thanks for the advice everyone loved it and I looked like I was the champ

Great Video. I followed your video a couple months ago and had amazing results. Cooking another this weekend.

Banger of a video! I watched this the night of cooking two 4 pound butts for the entire neighborhood for the first time. It's actually the first time cooking for anyone outside my inner circle. Started smoking at 2:30am and smoked for 5 hours at 225-260 (it's not the most reliable on the market lol) and after watching temps like a hawk, I transferred them into a water/apple juice/sweet bbq sauce into two crock pots on high. Temps pulling it off were around 130, so I feel like I am in the slot for making fall apart bbq. I will check the temps 3 hours into crock-potting them, they have some gorgeous bark! If the temp climbs too high too fast in 3 hours, I will back it down and go slow with it for the remaining 3 hours. The lack of sleep IS making the delirium kick in, but I am sure if you have made it THIS far in the reply you might have a chub thinking about the meat my neighborhood will devour. Just know: it's a chub we share TOGETHER! Bless you all! Long live smoking!

Excellent video Brandon. Good Intro. Thanks Wade Out..

I doing this for Christmas ! No more turkey and ham for me something like this on a grill sounds good to me.!

I really enjoyed the cook and commentary sir.😂😂

I detected a little Super Troopers in there. Meow. Good video. 7.5 pounder on the Kamado tomorrow.

When you flip it. Never flip it.

It is true that everyone has their own way of doing things. Personally, on a Boston butt, I want to taste the meat and smoke of hickory. The southern way. So I use only salt, black pepper and melted real butter for the internal injection. On the outside, I use salt, pepper, little garlic powder and that is all. I smoke mine on the Big Green Egg until the internal temp reaches 195 and take it off the smoker for a resting period. I use indirect heat and no wrap. Chef Jerry

I’m completely with you! No sauce, it just covers the taste. Awesome video. Think I’m gunna do a butt this weekend!

Great video mate. Loved it all the way from South Australia

Looks great! Going to do one tomorrow. 😬. Just an fyi, worchestershire is a county in England. Many people butcher pronouncing like Wor-chester-shire but it’s really easy to say. First off, forget the R! It is pronouned Wuss-ter-sher. Many people from the region even shorten it more. Wuss-ter. So now you know! Happy 4th!

I've watched at least a 100 videos on this and this truly is the best and most informative thus far. One question...How is the bark doing it this way? Thanks again.

Good job! The bone slides out like that you know you hit the mark. Something I do at the end when probing for temp (still wrapped) is feel for resistance. The probe should slide in like a toothpick does into a cake, no resistance. Thanks for sharing.

Great video- thanks for clearing up Oklahoma joe injector reviews. Totally makes sense.. thank you sir 👍🏽

boston butt done and cooled. 620 pm. awesome method with fabulous results!

Man, this was great. Much respect for taking the time to do the video. Thank you.

Great video man.. Your a funny guy

I'm getting ready to smoke several of these for a graduation party this Saturday. My first time doing them. Thanks for the video, I'm watching as many as I can to get over my apprehension!

"I'm basically a pork butt"...LOL....so am I, so am I brotha.

Great video mate. I’m doing my first smoke of anything and doing a pork butt on Christmas Day. This video was informative and funny and I’m now a little bit more confident after watching this. Cheers.

gonna try your method on a boston butt tmrw All set up and ready 4 early am fire up. #excited

Getting ready to smoke my first butt. Thanks for the detailed video guide. Looking very forward to seeing the final results of my first attempt.

Brandon, great video! I plan to to smoke my first pork butt on Xmas Eve using my offset pipe smoker I got 4 months ago! Wish me luck! Cheers!

I like the PJ shirt!

How often do you change the coals or add more wood? Is that the same wood and coals since the start, or do you need to keep adding?

Did this yesterday. Butt came out perfect! Thx!

Hey I like your video . Very informative. You cook the way I like to..

Thank you. That was very instructional I'm about to do my first either tomorrow or Sunday and you just talked me through it. I'll let you know how it turns out. Thanks again.

great video! I really appreciate the details...I did one last year and it was perfect...going for it again tomorrow !

I love watching this video and your process of smoking this meat ..

Great video brother. This is how I do it for prep. For butts and briskets I use my Weber Smokey Mountain and the kettle I use for ribs, but I have done a butt on the kettle and had excellent results like you did. That clean bone made my stomach growl. Subscribed.

thanks for serving so others may live

thank you!!!!!!!!

This is the first video that actually takes u step by step... Amazing Job!!!!

This guy is awesome... thanks for the tips and the humour.

I was lucky enough to use your method on my first butt and since then i've tried others methods on youtube. The wife and i keep comparing other methods we try to "that first one". Ive come back today to re-watch and cement this method into my brain. Its the only way i'll do it from now on. Thank You so much for this video!

Excellent! That's some good old school smokin right there!

"I'm basically a pork butt." So am I!

Thanks for the info brother man. Keep smoking!

Im drooling. Make my plate fast. Lol looks so good.

Awesome info. Thanks a lot!

Did you have to add more wood during the 9 hours cook to maintain temp?

Excellent video! And I love my Javelin too!

Looks awesome! What wifi meat thermometer are you using?

Good job brother keep up the good work .

injection is what flavor you like. For me, Salt, pepper and garlic powder. I enjoy the taste of the meat. After the meat is done, then you can put whatever flavor you like. As for outside rub, salt, pepper garlic powder. Smoked with hickory and that is it.

This was a great video

Second time doing this watching this video guy's! It tastes awsome when its done. I cut salt by a 1/3 this time my family thought it was a touch salty I on the other hand didn't.

Love the SAR shirt, great video

I’ve made this twice now. I use the Weber rub and apple juice with soy sauce and it’s been out standing.

You are funny my friend. Great instruction!!! Brisket next please.

😂 Nice video. I really enjoyed it.

Thanks man I was needing a reference for starting

Hey Brandon, thanks for sharing your expertise. I noticed your shirt logo and glimpses of your tattoos "That Other's May Live" . Would love to hear more about your service connection. I was a PJ class 79-003. HooYah!

That silhouette target in the background makes me very happy. Support 2A!!!

Yep. Should have watched this sooner. I just smoked a pork butt and took it off at 8 hours. (Wrapped at 5 hours) It needed at least another hour. I'm definitely going to get an injector.

If get a pair of string knit gloves and wear them under a pair of silicone/rubber/latex/nitrile gloves, you'll be able to grab stuff off the grill easily. The string gloves insulate well enough for short handling.

Love the video man cant wait to try this my self!!!

Lets see more videos. Great humor!

Thanks for the video you gave lots of great information. I didn't know why we should wrap the meat... so thanks cuz now I know. And you are very entertaining I love the eyebrow raising. Awesome.

Good video, the only thing I wish you would have told more about your fire,how much wood, charcoal to make it burn all day.

What every Walrus looking for a TIGHT SEAL

Thanks for the info I'm trying my first smoke on a boston butt tomorrow.

Love the shirt man!

Thanks for the video. Gonna use yours and another as a reference for a picnic shoulder tomorrow in my electric smoker. Keep up the good work!

You got me at pulling out like you ain't trying to have babies, lol good one pork but

Great Video! You made me laugh as well. Keep up the good work!!

Great video man! TOML 👣 from the 920th RQW 🤙🏼

lesson learned, thanks man

Excellent video man...probably the best on the web for a butt...butt...butt...have used this for like 3 butts now and they have all been wonderful...about to do another one now for Labor Day... many thanks!!

I really like this video, very awesome an like how you broke down this cooking video. 👍👍

great work

This was a great video!

I just love the welding gloves, some times I use a pry bar also, I'm a old gear head, great job!

That was very delectable thank you for sharing sir👍

so good! I just got finished it turned out amazing thank you for the video!

The best butts I've cooked have always had the bone pull clean, and I use my rub with apple juice sometimes with cider vinegar for injection and never knew it was meat temperature that released the bone. Thanks for the temp watch.

I think this channel is gonna go far! Great content man.

Dude, you are a Scientist ...Thanks for this

“Puuuull out, like you ain’t want no babies” Lol awesome

Enjoyed the video. Keep em coming. What are you using to monitor temps on you phone?

Trying to shave a cat? LOL good one.