– On today's video we're knocking out hot and fast pulled pork on the Weber.
(upbeat music) All right, so a fewthings you need to know when you're cooking on the Weber.
Now these things run perfect hot and fast.
But when you wanna dropit down to low and slow there's some things you need to know.
And lucky for you, I already know 'em, because I screwed it up.
A pork butt is a huge cut of meat.
And you gotta be strategicwith your fire management here, to make sure you can cook thisthing without burning it up.
Now, a lot of people struggle with knowing when to wrap their meats.
A lot of people do it off of temperature, I do it off of bark.
And I'm gonna show youin this video exactly the perfect bark andwhen to wrap your meat.
You'll be shocked at how easy it is to do once you are equipped with the knowledge.
The last big mistake people do on a Weber when they're trying to run low and slow, is they start a huge chimney of coals, dump them all in, and that'snot what you wanna do.
Now, I do start with afull chimney of charcoal, but I only light a portion ofit, then dump that on the top.
Run it low and slow, thisis key to fire management.
I am super excited to impart some of my barbecue knowledge to you guys.
And this is gonna besuper simple, super easy.
So without further ado, let's just get to cooking.
(upbeat music) All right, now let's go inside, grab the butt, open it upand see what rub we got.
'Cause we're still under quarantine deal and just haven't made itto the shop yet, dang it.
Can't ever go wrong with Dirty Bird.
Ooh, SPG, Dirty Bird Hot, bam.
All right, so we gotta Tyson butt here.
This is just a little butt too, since it's on the Weber, it'sjust me and my wife right now.
Got the Scian, pow! That last one, I can'tfind any of my sharpeners at the house, none of 'em are here.
That's okay, this is a boneless but.
This is actually all they had up there.
Kinda take what you can get.
Ooh, money muscle look good on it though.
Get that nasty stuff out of there.
Yeah, it's got a goodlooking money muscle on it.
But we ain't worried about that.
But we do wanna getthis fat out right here.
There's a gland rightthere, you don't want that.
You do not want that little sucker.
Most people don't even know that.
There it is, it's gone, and there's another one right over here on thisside, right in here.
(upbeat music) I always just knife it out.
(upbeat music) Boom, just like that, suckers.
Well they butchered the crap out this son.
You know what I oughta, here let's do this.
This is an old trick I used to do back in the competition days.
Butterfly that sucker.
Twice the bark, and you stillget all the pulled pork.
Let me take a little of thisguy off, I don't need that.
All right, let's get it rubbed.
Nice coat of Dirty Bird Hot.
(upbeat music) Nice coat of SPG.
This is gonna be a good butt too.
You know what I'm thinking about doing? If we got the stuff, making tacos.
(lively music) If you've never hadpulled pork tacos, man, you don't know what you're missing.
I'll have to check on that.
Flip this little rig over.
Don't be afraid to get in there either.
This is just the rub that we're using, Dirty Bird Hot and SPG.
You guys use whatever youlike, use what you got at home.
All right, we'll let that rest.
Hey, hey no fighting bro.
No fighting Bo Jangles.
Good lord, calm down, calm down, geez.
Here we go.
(upbeat music) Watch out Bo Jangles, get out of the way.
Ooh yeah, fire, meat, that's what I'm talking, you guys are gonna lovethis, I'm telling you.
Go down the comments and let me know if you've ever tried this before.
Here we go, look at that, that's what I'm talking, should we get some B roll right here? (upbeat music) I'm telling you guys, that flaying it open, man, twice the bark, all the same pulled pork.
That's all I'm saying, that's all I'm saying.
Leave me a comment down belowif you've ever tried that.
Testify, somebody testify right now.
All right, shut the lid and we wait.
(clock ticking) Or it is about nine o'clock.
That means, I'm sure it'sfive o'clock somewhere.
So we could do a morning shot.
(upbeat music) Anybody up for a morning shot? (woman cheering) You are? Well okay, who am I to stop us? Let's do it.
(upbeat music) (laughs) All right, now we gotta getserious about cooking today.
Real quick though, Ithink I found my problem.
This little guy has melted and the lid's not going all the way down on it, huh.
All right, so we're rightat about an hour in, and she is lookingbeautiful, look at that.
Already getting a little bark.
You see them wood chunks? See how slow they burn? That's why you don't need much.
But just look at that sucker.
(upbeat music) woo-we! All right, so we'regetting ready to wrap this, it's been right at aboutthree and a half hours.
So I'm gonna do my littlehome version of competition.
This is just light brown sugar.
A little bit of our CherryApple Habanero Rib Glaze.
If you've never had this on pulled pork, man, you are missing freaking out.
What it does to pulled porkis absolutely phenomenal.
And then I'm gonna hit it with a little bit of Dirty Bird Hot.
(upbeat music) All right, let me goget this rig real quick.
Woo hoo, and she smells freaking amazing.
Run you a nice littlecoat right down the top.
(upbeat music) Put your lid on.
(upbeat music) Just like that, she'swrapped up and ready to go.
That one I put over the top, that's kind of a little trick too.
Makes it way, way easierto wrap big cuts of meat.
All right, back out to the grill.
Just like that, she's back to cooking.
(upbeat music) All right, so she's wrapped back up.
This is probably gonna take about another, I'm guessing an hour and a half maybe, maybe two hours, I don't know.
Now that I understand where the cooker is leaking air I can run it way better.
So I don't know, anotherhour and a half, two hours, and then we're gonna takeit inside, and guess what? I found everything I needfor tacos, everything.
Which honestly, it ain't that much, but.
Well, you'll see when we make tacos.
All right, we're sitting at 195.
I'm gonna take it to 206.
This baby is purring, I got her wrapped up, still looks exactly the same, and we still got quite a bit of charcoal.
So hopefully, we got aboutanother 30, 45 minutes, then we're gonna get this suckerpulled and make some tacos.
My wife is kinda wanting sliders.
We got some Hawaiian rolls, we don't have no slaw, but that's okay, a little Hawaiian roll with a little bit of that Cherry Apple Habanero Rib Glaze, woo! But I'm getting tacos, taco diet 2020.
She's done, actually shejumped up a little bit, you can't see it, just trustme, trust me on this one.
She's 208, I was kinda inside screwing around drinking beer, but.
(upbeat music) All right, so this was rightat about five and a half hours.
But we're gonna takeit inside, let it rest.
But while we're letting it rest we're gonna chop up someonions, some cilantro, and warm us up some corntortillas for some tacos, sucker! Woo, this is gonna be good.
(upbeat music) Well hey, the only thing leftto do now is take a bite.
(laughs) Well hey, I wanna thankeverybody for watching.
Don't forget about the giveaway.
It's gonna be the very firstlink down in the description.
Go down there, click onit, go get signed up.
We give away thousands of dollars of prizes every single month.
And hey, if you like what we're doing, why don't you click onthis video right here, and I'll catch you over there, peace.