Love cooking on my Traeger for that reason. Can just let it roll and check on it occasionally.

I've done trim, no trim. Truly up to whoever's cooking at the end of the day.

Obviously a pellet oven owner 😂😂😂

@@0aklandRaiders4Lyf Nothing wrong with a pellet grill. Easy to use and makes great BBQ.

I appreciate it!

Great idea! I've been thinking about doing it for a minute. Thanks for watching!

Thank you very much!

It's a game changer!

🤣 That's a great out of context quote.

"I like easy access into these butts"

10:05 😂

Thanks so much for the awesome support!

Thank you! Hard to beat a good low and slow butt.

Was so good!

Exactly!

Great! Hope you give it a try and enjoy. Let us know how it turns out.

@@HeathRilesBBQ will do and I really appreciate you responding!

Couldn't leave everyone hanging!

Thank you!

Thank you! You too!

Thanks for watching! Can always trim as much as you like. It helps a lot to trim off a little fat.

They smelled that delicious pulled pork and wanted some!

If it's running 225, you're probably looking at about 12 or so hours. If you want to serve by 2pm, I'd put the butt on about 10pm at night. Feed it every couple hours. As long as you get 4 hours of smoke, you'll be fine.

@@HeathRilesBBQ Thanks, Big Dawg! 👌🤙🤘

@@boxofmoles4057 Any time! Hope they enjoyed.

@@HeathRilesBBQ Started at 9 PM. Fed that Masterbuilt every half an hour for four hours, alternating between mesquite and hickory, at 225. Dropped the temp to 200 and went to bed. Six hours later, back up to 225 and added more smoke for two hours. After 12 cumulative hours, it reached 170. Took it out, double wrapped it butcher paper, sprinkled with brown sugar and three cold tabs of butter. Into the oven at 250 until it reached 190 (I had two whole enormous Walkerwood marinated jerk cockerels taking up the smoker, with apple and pecan chips, that I finished on the Weber Kettle). Rested it for more than an hour. Guests showed up to see an out-of-this-world bark!! Your Championship BBQ Seasoning is da bomb!! 👌 I bow in your general direction. 🙇‍♂️

@@boxofmoles4057 That's awesome! Glad everyone enjoyed and it turned out well.

I love cooking with Royal Oak Charcoal pellets. Can always use a flavored pellet if you prefer. Royal Oak always puts off a good smoke for me.

Truly depends on the pork butt. Sometimes you may need to go up to about 200 or so internal to make sure it's tender.

Thanks for the like!

It won't add much but if you want to taste it a bit you can try hot sauce or W sauce.

W sauce goes a long way and is a great flavor on all meats🎉

@@chipper92 Can highly recommend the W Sauce as well. You can add any binder you like. Mustard is the "traditional" way. People use mayo, mustard, hot sauce, no binder. Whatever you prefer.

Absolutely. Love to cook with Royal Oak at home and contests.

Yes, I did!

@@HeathRilesBBQ My supersmoke tends to raise the temp about 40 degrees. Do you start off at a lower temp (like 165 and let it go up to that temp?). There is not a lot about videos about supersmoke online and my ambient temp for the grill always seem to be lower by about 20-25 degrees anyway. I have been following you for a while. I appreciate your common sense approach making it easy for the novice. Next on my list of purchases are your garlic and pecan rub.

@@michaelkeohane7941 I'll usually start lower overnight and bump it up in the morning. Thanks! Glad the videos have been helpful.

I haven't personally cooked on it, but I'm sure it's a good grill.

Not saying you have to use what I use to cook good BBQ. Always say make it your way, cook it how you want, season it with what you like, etc. Just showing you how I do things and what I like to cook them with.

@@HeathRilesBBQ dude I used to love watching you cook and you are nothing but a commercial for the product you get paid from bbq food is about having some beers around the smoker and know it cost 500 dollars to cook a piece of pork

@@TodManning-wh6ce Like I said, cook on what you like, season with what you like, and eat it how you like it. I showcase how to cook on several grills that I own and how I do it. My way isn't the only way. Thanks for watching!

Tod saves money by picking up and smoking roadkill. He's sticking it to us wealthy folks with our fancy grills.

Wasn't undercooked at all. Pulled it at all the correct temps and pulled apart just fine.I was separating the fat from the meat and picking that out. Don't want to serve or eat fat.

Like my brother in law, that clown doesn't know enough to separate the fat out.

Nothing wrong with a pellet grill, like I've said to you in another comment. Easy to use and makes great BBQ. The Ironwood XL puts off a great smoke. If you check out our channel, you'll see I cook on several different types of grills and showcase how to. I think 75 BBQ grand championships backs up that I'm not some "unskilled wannabe pitmasters playing adult pretend time."