Trying out the Hasty Bake Roughneck Smoker for Idiot-proof Pulled Pork BBQ

Рет қаралды 9,759

Жыл бұрын

In this video, I try out my new Hasty Bake Roughneck Smoker (aka, Kent Rollins Cowboy Smoke Box) on a Christmas Eve Pork Butt. The basic recipe for fall-apart-pork-success is to cook a 5-6 lb pork butt (shoulder) at 250F for 6 hours. Smoke for ~3 hours or until internal temp is 170F, then wrap in foil and cook for another ~3 hours or until internal temp is 205F, then rest for about an hour in a cooler or oven before pulling apart. We'll go into some details showing the different steps, but this is a simple and easy way to make some dynamite pulled pork BBQ.

Пікірлер: 21

@CowboyKentRollins Жыл бұрын

Hope you enjoyed the smoker, and it continues to bring you many happy meals, Happy New Year

@Lumber_Jack Жыл бұрын

Thanks Kent, Happy New Year to you too!

@jamesbramblett3346 Жыл бұрын

@cowboykentrollins love your work Kent. God bless you

@duff2697 Жыл бұрын

thanks for bbq/smoker tips..great vids..looking forward to seeing the "dro" in action. -25 in montana 2 days ago, now 35 and raining.

@charleshupp2434 Жыл бұрын

Nice video surprised you can smoke in colder temps like that looks great by the way

@bombsawaylemay770 Жыл бұрын

That's a nice looking American made smoker!

@OregonOldTimer Жыл бұрын

We've smoked a few pork shoulders in our new Green Mountain pellet smoker grill but haven't bothered to wrap the roast and move it to the oven. Results are excellent, even though we leave all the fat on and smoke with fat side up. We haven't run internal temperature up as high as you did, and yours looks easier to pull apart. We'll wrap next time and run the temperature up. Thanks for the tips.

@gosman949 Жыл бұрын

I've been told since I have a Hasty Bake, I will never be satisfied with a pellet grill.

@razorpit Жыл бұрын

It appears the Roughneck is single walled? I was worried about about it would handle 10 degree windy days. We don’t get as cold or windy as you, but we do get a lot of crappy days that makes up for it. 😄 If it can handle those conditions I’m impressed. Get yourself a ThermoWorks or Fireboard to remotely monitor temps so you don’t have to lift the lid to check temps. My meat goes in and I don’t touch it until it’s done. 😁

@Lumber_Jack Жыл бұрын

Yep single walled, and not very thick metal, but it did fine in cold weather. I have a dual-probe wireless Thermoworks Smoke that I use on more complicated jobs, but found it's overkill for a pork butt. I was mainly using the pen here to get a rough idea how the new smoker did.

@razorpit Жыл бұрын

@@Lumber_Jack I found your channel looking for something on the Roughneck. You are the first I’ve found to have anything on it. Hope you get a lot of views. Thanks for your video!

@chadwilson6550 Ай бұрын

Like your style. I’m torn between the roughneck and the legacy. But I’m scared the legacy might not be the best for smoking. But I don’t know either

@Lumber_Jack Ай бұрын

A lot of people smoke in the Legacy and it gives you very fine control if you want to grill. I'd mainly pick the Roughneck if you wanted a dedicated smoker, since it would not be ideal for grilling.

@chadwilson6550 Ай бұрын

@@Lumber_Jack yea really looking for a dedicated smoker. Thanks for your replay.

@quadviewnw7665 Жыл бұрын

I have been looking at a hasty bake for a while, with the second rack do you suppose its possible to do direct grilling as well?

@Lumber_Jack Жыл бұрын

Yes, if you slide out the heat shield, but you will have limited control over temperature at the grilling surface. A regular Hasty Bake grill is a better option if you want to grill and smoke.

@gosman949 Жыл бұрын

I have the regular Hasty Bake. Is there any reason why I should buy this smoker?

@Lumber_Jack Жыл бұрын

Not unless you need a dedicated smoker.

@charleshupp2434 Жыл бұрын

What’s your overall thoughts of the smoker?

@Lumber_Jack Жыл бұрын

I am really happy with it -- everything I have cooked has turned out great, and I like the way it operates. Temperature control has been real easy. It will belt out a lot of smoke, so I use far less wood than expected. I haven't done fish yet, which usually is a faster cook at higher temperature. That's the last thing I need to test out.