Need to start showing how you use the hasty bake; I can find several different ways to cook this regardless of what smoker/grill I use… -What were the placement of the coals? -how much did you use? -Logistically, where were the vents when you started and during the cook? -Did you have to put more coals on? -what was the process of starting the temperature; did you leave all the vents open till you reached the temperature? Etc I want to know how to use the hasty bake and the tricks of the trade on the grill not know how to cook something I have a million different links I could search for…
@HastyBakeGrills2 жыл бұрын
thanks for the feedback
@HastyBakeGrills2 жыл бұрын
alot of those queestions are answered in our fire mangement video. You might check it out: kzfaq.info/get/bejne/aN99gpCEt7HZnGg.html
@mrfaulk136 ай бұрын
YES!
@gregmitchell4581 Жыл бұрын
Did this today! It was amazing! One of my first long cooks on the HB.
@HastyBakeGrills Жыл бұрын
Great work, Greg!
@robertjason6885 Жыл бұрын
Can’t wait to try the slice in two cook. Saving up for a 131!
@HastyBakeGrills Жыл бұрын
you'll love the extra bark!
@michaelcooper32102 жыл бұрын
Awesome video! I’m definitely trying this
@DogwoodRicky0492 жыл бұрын
Thanks for another good video, and a great tip for smoking pork shoulder. I followed your advice this weekend, and love the added bark and smoky goodness.
@greg66172 жыл бұрын
One of the favorites on my tasty Hasty!
@GrumpyPilot2 жыл бұрын
I've smoked plenty of pork butts, but have never tried slicing it in half like that. My initial thought was it would dry it out, but that was quickly wrong. I'll have to attempt slicing it in half and see if I notice the difference. Subscribed due to the professional presentation of your video.
@HastyBakeGrills2 жыл бұрын
appreciate it! As long as there's plenty of fat in and on the butt, it won't dry out. Save all those juices to mix back in too!
@brandontyler29332 жыл бұрын
Awesome video, Nick! At 6:33 you said that it had been on exactly 4 hours and you were wrapping it. In the wrap up 8:38 you said you wrapped it at the half way mark 2.5 or 3 hours in. At 12:09 you said it had 3 hours of smoke on it. I think this is a great idea and it will make smoking pork butt so much easier but I'm trying to clarify which is correct. Thanks!
@HastyBakeGrills2 жыл бұрын
Hey Brandon - timeline is going to vary for every butt because of the weight, but usually 3-4 hours of smoke, wrap, and cook for another 3ish or so hours. I like the wrap when I'm happy with the color, and it takes at least a few hours to get there. Once its wrapped, the bark is done forming.
@danmacdonald88292 күн бұрын
So, you didn't use the heat shield on that?
@shanestafford95022 жыл бұрын
Nice Video !
@realzeti2 жыл бұрын
Thank you for the video. I appreciate the closeups and more technical info. If you could spend a bit more time on the fire prep, that would be great. Also (if possible) to be cooking on the Hasty Bake - Legacy, since it is the most popular. I wish I had a pork butt, but today we are eating chicken fajitas from HB :)
@HastyBakeGrills2 жыл бұрын
absolutely! We'll start going more into fire building in future videos! Thanks for the feedback!
@thomasmack24092 жыл бұрын
Interesting way to smoke a butt....I will have to try it next time. Looks delicious.
@NelsonTexas12 жыл бұрын
I thought the bear paws were more for handling the meat while it was hot
@HastyBakeGrills2 жыл бұрын
most people call the claws "shredders". They're advertised to help move and shred the meat, and they're pointless when its cooked correctly!
@NelsonTexas12 жыл бұрын
@@HastyBakeGrills oh well I've never made any pork butt you couldn't shred with a gloved hand lol so probably why I don't own any.
@rayc76knoxville2 жыл бұрын
Did you use the heat shield? Also, did you have the firebox at the Smoke Level to get the temp to 290+? And how much charcoal was loaded in the Firebox? Thanks
@HastyBakeGrills2 жыл бұрын
we recommend using the heat shield, yes. You can get your coals to 290 in the smoke position, just give it a little more air. Firebox was about half full.