Well I’m a butcher for a grocery store and we have Boston butts on ad this week. So, I know what I’ll be trying!! Always enjoy your videos bud! Your videos are amazing!

Keep up the good work Tom! Awesome teacher.... I've learned so much from these videos

Chef Tom every time I see you cook my mouth is watering. You are awesome man.

WOW!!! Can't wait to do this! Hope you guys put your site links in the description box someday, it really would help your subscribers get to the recipe! Thanks!!

Chef Tom another high quality video with great content! Love that you choose high quality ingredients like Anson Mills. Thanks for sharing once again and look forward to next week!

I wish you would explain WHY you use the different rubs/spices, rather than just the name of the mix you use. Great meat cut!

Wow, pork and grits, what a combination. I'm definitely giving this a try. Nicely done!

another quality video! I stopped in last week and it was great to see the store! I have my first butt on the smoker using the rubs i picked up last week! can't wait to taste the finished product.

Grits looked great and another added bonus to the bbq video.

Hey Tom, love the videos I'm a big fan all the way from Australia. I found your channel a few weeks back and I've been blown away. Any chance your could do a video about curing your own bacon? Keep up the great work!

OMG LOVE THIS CHANNEL, LOOKS GREAT !!!

Nice one, Chef Tom! Looks great!

oh man that looks good! You guys are crushing it! The colour of that shoulder is perfect.

Looks incredible

Looks fantastic! Disappointed he didn't spoon some of the pork juice over the dish though.

Can you do a brisket burnt end?

Yah. This looks fantastic. Great cook Tom!

I would love to see you cook a chunk roast

If you like the Anson grits you should try Jimmy red grits from Geechie-boy -mill, heirloom seed! Many of the better Charleston restaurants are using them.

Love the videos! Going to try the pork and grits next!

looks awesome thanks for the video.

made it. great combination.

You cut all the flavor out of that shoulder!

Question, are you injecting the Smoke On Wheels by itslef or did you mix it with something? Water, Apple Juice, etc.

Thanks again. So the next episode should be brought to us by BeardBrand. Lol. Thanks again

I Love You Man!

Awesome...great job!

I'm new to your channel so I was wondering do you own a restaurant? I'm from Indiana but I would definitely travel just to try your food! Especially these grits✨

Loved the channel guys, can I ask where you put the dampner on the 640 to get even heat throughout? Do you ever measure the temp with a probe on the top shelf or set it and have faith? I just bought one and would love to hear your thoughts!!!

real grits. mmm..

What's the purpose for always using the top shelf of the YS640? Just wondering because I plan getting one soon.

I love all the videos you guys make! Where did you learn to cook? I would like to take up the craft

Great video. I love grits! How do you tell when the grits don't need anymore water? Sight & taste? With my luck I'd turn them to mush.

How about cold smoking cheese for the smoke flavor then use it in bacon wrapped stuffed Jalapeño's?

so fire

that looked great! ill for sure try the grits and butt together!. have you ever made smoked beer cheese?? I'd love to know how to make that stuff..

Way to less viewers. Deserves way more. Great vid

I haven't tried grits with my pulled pork, nor have I cooked a whole pork shoulder. Thanks for giving me a new thing to try on the grill. I do have a question, my wife is allergic to apples, and with the Smoke on Wheels injection, you say it contains apple juice. Do you add the juice, or is it an ingredient?

Grits are pretty hard to find up here. I'll have to try the cheesy kind the one's I tried in the south were not good at all for my taste.

Great Video...! Question... What was the last item you put on the pork? Was it Cilantro or Parsley...

Great video...

Hi i love all you're videos, but why do you always use premix rub/injection/sauce. can u please do a video how to make it from scratch? I'm from Germany and can't get those products. Thx

Are you in Cali? I can't tell... That whole pork shoulder wouldnt even fit in my walmart smoker lol... Ill build an offset smoket with some steel barrels... Awesome channel!

Can you use chicken stock for more flavor instead of water?

what kinda've hot plate is Chef Tom using?

cuanto tiempo fue en total la cocción?

Gonna have to try this...but you should of poured a little of that juice from the foil on top.

First off nice cook..what are your thoughts on wrapping meat with foil vs butcher paper..and which buticher paper the white or the pink ? there seams to be discussion this. Thanks

As a future idea, how about ABTs.

What are the gloves you wear?

Cook grits like pasta - in salty water

I noticed that in most of your vids you put big cuts on the top shelf, is there a particular reason for that?

I'm from Texas, and we love grits out here but I bet folks watching this video from the northern states don't know what the hell grits is. 😁

I think an opportunity was missed not to add some of the juices from the foil.

Why is the skin typically left on a picnic cut?

can you make jalapeno poppers

My waistline hates you guys so much. However that's the only thing that does. Looks amazing. See you guys on payday once again.

Can you smoke a turkey for us? Thanks!

How can I smoke stuff without one of those fancy cookers?

Am I going nuts or is there a constant beeping going off in the background. Every time I watch these videos I'm walking around my house trying to figure out what the hell is beeping.

I really enjoy your recipes but I cannot replicate them because I don't have access to all the rubs you use on them. Could you try to build a rub from scratch? It will be easier for me. I live in the middle East and I am lucky to find pork but not the rubs that you mention in your videos. Thanks for sharing your knowledge!!!

Nice Beard Game #Tite

DudeWho in the world soaks their grits ? I've been cooking grits since I was 6, and in 51 years never needed to soak them. WTF Brother? Plain Grits, Buttered Grits, Crackling Grits, Cheese Grits, Fried Grits, Grits & Eggs, Fish & Grits, Shrimp & Grits, Grits and anything, BUT "soaking Grits" ? I think you may have "Grits" confused with "Polenta" which can be soaked, or just boiled as one would do Cream of Wheat, or Oat Meal back in the old days. Grits, Oatmeal, Cream of Wheat, Ploenta . . . they are all porridges. Grits differ from "Polenta" in that Grits are made from dried ground Hominy Corn. Hominy Corn is basically a corn that has been processed with lime water to eliminate contaminates & bactirea, but it makes the corn swell to twice its size. Once dried, and then ground, the "meal" (hominy grits) can then be boiled and prepared in 20 to 30 minutes, a real time saver back in the antebellum south. (Quick Grits in five minutes? Yo! Butter them up!). Every thing you're discussing leads me to believe you have have been mislead about the difference between Polenta and Hominy Grits. The reason I know this tidbit of info is because 40 years ago, I used to volunteer as an actor at a heritage site called "The Georgia Museum of Agriculture & Historic Village", (formerly known as " The Georgia Agrirama"), a 19th-century living museum located in Tifton, Georgia, sort of like the famous "Colonial Williamsburg" . It opened on July 4, 1976, and is located "a stone's throw" from I-75, and the 8th Street exit. We actually had a waterwheel powered grist mill to grind corn and flour, as well as a sugar cane and molasses gin. Even had one of the original Eli Whitney cotton gins (and it still worked), and an old still where we made fake "Moonshine". (We'd offer samples and the visitors would get a free cup of Fresca :-) ). Anyway, great videos. Keep up the good job and take pride.

No, it dont take no 18.25 minutes to talk about grits...

I love this channel but I don't understand why you only use branded rubs/sauces. Is this just to save time or are you being paid by these companies? I apologize if this is an overly hostile comment but I'm just curious that you put so much effort into the cooking and don't try to make your own recipes for rubs, sauces and injections.