Pitts & Spitts Maverick 1250 - Pork Butt - Butcher Paper Vs. Aluminum Foil

welcome back to mad horse barbecue my name is brian and today smoking is gonna save lives because everybody needs to know how to smoke a good pork butt and i'm gonna show you how to smoke two of them um two pork butts in front of us about eight pounds a piece and we're gonna do a little bit of a comparison video to where we're gonna put these both on the pits and spits maverick 1250 uh rub them down the same way but then when it comes time to wrap we're gonna wrap one in aluminum foil and then one in butcher paper and uh shred them up at the end and you know see how they taste so without further ado let me bring in and let's get these pork butts rubbed up let's go ahead and rub these pork butts down rub we're going to use is my go-to for pork we got the tailgaters bbq party rub get this right off of sucklebusters webpage i will put the link to the rub in the description um and i could be wrong on this this isn't made by sucklebusters uh it's made by a gentleman named dan dan woods uh you can find him on instagram uh my shaker bottle was out a rub but luckily i contacted dan woods a while ago and uh i got the five pound bag of uh tailgaters bbq party rub because i've used you know i just used so much of the stuff it's that good to me on pork so let's go ahead and get these butts prepped up i got my bbq prep tub made by drip easy again i see a lot of questions about this prep tub it's really cool because at first glance it looks like a cutting board but you know there's two levels to it you put it up one you don't need you put it up again and then all of a sudden you can just get out of control with your rub and you're not gonna get it anywhere so let's go ahead and put it down a level and uh we're gonna use for a binder today we're gonna use some mustard on these pork butts and we're just gonna go ahead and start by getting them all full of mustard i've got these things both rubbed out in uh some mustard uh we're gonna start seasoning first on the fat cap side because when it comes to me when i cook pork butts i really prefer to do these things fat cap down uh you can see most of fat cap is trimmed off pretty good again but we're gonna be cooking these around 275 and i like using that fat cap down to kind of protect the meat from the heat source so when we rub these up we're gonna put the tray up the bbq prep tub up one more level just like that and we're gonna start by rubbing down the fat cap side and we're gonna rub the butts down all the way so let's go ahead and do that and that is going to be about good i can do a quick scan like 360 of the tub but there is pretty much no rub at all everything was contained to the tub uh the one thing i really love about this barbecue prep tub by drip easy is uh it just really contains your mess in there so now i'm gonna go ahead and do is uh throw these things in the fridge overnight not even gonna cover them up and i'm just gonna let that rub kind of soak in all night and i will pick back up when we are out at the grill tomorrow morning good morning we are back uh none of the pits and spits maverick 1250 i just threw the pork butts on uh cook temp today is going to be 275. uh the pellets we're gonna run are the lumberjack competition blend and before this cook i did fill the hopper up completely so we will see how this thing does a pellet consumption today i can say right now it's about zero negative one degree about and it's about 17 to 18 below wind windchills so it is a little cold my hand's cold but let's go ahead i'll just give you a quick peek at the pork butts try to minimize opening this up but uh there we go you can see everything in so let's go ahead and close this thing down and uh yeah i'm not gonna pick back up these are gonna go for three hours and uh i might start spritzing at that point but uh not 100 positive so either way we'll see you in about three hours all right we are back we are three hours into the cook uh one thing i didn't mention is when i got that smoke tube the amazing smoke tube filled up last night i put some pellets in it then i put some wood chips in it then pallets and wood chips and then ended up you know with pellets uh to me when you burn actual chunks or chips of wood you get a different flavor on the meat that's just my opinion but uh you know i've never used a smoke tube like that but can't over heavy metal heavy metal barbecue i have seen use his smoke tube like that so that's kind of where i got this idea from um three hours into this cook we've running at 275 the whole time temps right now are probably about one or two degrees so it's you know it's a bit on the frigid side here in minnesota this morning but uh let's go ahead i'll take in and i'll show you where we're at with pellet consumption and i'll give you a quick peek at the buds all right so first things first take a peek at the pellets uh yeah you know it's we're using some you know i fully expected to to be using pellets uh i can't say if this is much more unusual than i would be on like a 60 degree day but i'm just gonna guess it is just cause of how cold it is let's go ahead open her up give me a quick peek at the butts mighty vine right there looking real good my bark you know my bark is formed because when you go to scratch it no more rub comes off i am spraying these down i have sprayed them down one time just some apple juices to kind of help out with the bar you can kind of notice that uh i'm not probing them right now just because i've done plenty of butts at 275 and i know at about the five or six hour mark is when i'm gonna wrap these so these are still got about two or three hours to go um i haven't sprayed these down with apple juice just to kind of help out with the bark you know because there is that sugar and apple juice and it will help out with your you know the bark formation so besides that i don't really have anything else right now i will uh i'll give you one last quick peek at these before we wrap them or i'll probably just bring you inside with me when i wrap them and i'll give you a peek then so either way we will see you in about two or three hours we are back uh five hours into the cook just pulled these off and brought them inside uh internal temp is at 170 and that bark is right where i want it um boy these things look really good bark's nice and set tailgater bbq party rub not only tastes great but gives your meat a really really really nice bark to it um you know typically when i wrap and i run at 275 it's usually always right around that five hour mark sometimes they're at 165 sometimes around 160 sometimes we're at 170 on the internal uh and like i said today they ended up being at 170. so let's go ahead and wrap these up remember we're gonna wrap one in foil we're gonna have one on butcher paper kind of do like a little comparison here even though i think i know which one i like better but the purpose of this video is to do a comparison so let's go ahead and move this aside grab me two sheets of heavy-duty aluminum take foil number one put it right in there fat cat pound and i'm not gonna put any kind of liquid in with be this on the foil okay we got two pieces of butcher paper we're kind of got to overlap them uh just like that we're going to take pork butt all right got the one in foil wrap let's go ahead and wrap the one on butcher paper what i did here is i cut up uh two sheets uh equal length and kind of just overlap them a little bit and then i like putting them on there upside down just so they don't get all creased or you know they don't roll themselves back up if i had my spray bottle outside just give this a little spray but i don't have it out so let's go ahead and get the butt put on it see i'm kind of starting it a little from the end so the first thing i'm going to do first thing i'm going to do is pull it over and then pull up both sides that's soft [Applause] down same thing on this side now we have one wrapped in butcher paper one wrapped in aluminum foil be sure to go back on the pit uh i am going to stick some 10 probes in here but i'm guessing these will probably go on for about another two to two and a half hours at 275 so uh i'll probably pick back up i don't know either want to back out on the grill at some point or i'll pick back up when we're pulling into these so either way we'll see you in a little bit we are back i've been on for exactly eight hours uh this cook is over i figured i'll just give you a quick peek here uh they're still wrapped up but foil get the butcher paper i came on the protested internal temp on these things we're right around 202 to 204 but let's go ahead and look at the pellet consumption as well yeah you know i'd probably say that's about 20 pounds of pellets um it literally came up one degree today so it's about one degrees fahrenheit right one degree fahrenheit right now and it's about 20 mile an hour winds so it is you know wind chills you know 20 below at least right now i assume so um so i'm gonna go ahead and do is i'm gonna pull these butts off i'm gonna bring them inside um i'm gonna let them steam out you know just kind of open them up let them steam out wrap them back up and then wrap in a couple towels and uh let him rest for a couple hours so we will be picking back up one more time when it is time to eat so we'll see you then already we are back it is time to eat real quick over to cook times uh total cook time today of eight hours five hours unwrapped three hours wrapped i brought these up to an internal um one of the foil was at about 204 they wanted a butcher paper was at 202 um but the important thing to remember is you don't pull these off until they're broke tender so whether it be 190 or 210 of these you know when it comes to pork butt and brisket uh they stay until probe tender so you know when i started to cook off this morning it was zero degrees when i ended the cook this afternoon it was one degree and it was actually a little windier i think i initially said that you know we probably went through about 20 pounds of pellets um i think i was a little off on that i think it's probably 10 to 15 pounds of pellets at 275 this whole time which you know with it being you know zero degrees out all day pretty much and you know windy um even with that cold weather cover i think that's pretty dang good you know for what we had to deal with today so without further ado let's go ahead and pull into these butts all right let's go ahead and dig into these first sign of a good butt is if that bone pulls out nice and clean uh which foil butt comes out real nice you can still see the steam coming off of that bone nice and hot still go ahead pull the bone out of the butcher paper comes out you know sills not quite as steaming as much but still just as clean as a pole so let's go ahead and tear into the foil one first just shred and like butter um i kind of i have my preference i have my taste preference on what i like the most when it comes to pork butt and for me it is the foil wrap and i don't even put anything in with the foil um but just wrapping that butt up in the foil for me works really good go ahead and give this a try yeah that bark definitely set back up on there this uh this tailgater bbq party rub on pork you gotta try it i will leave the link down in the description um but you have to try it on pork if anything let's go ahead and pull into this one that was wrapped in butcher paper [Applause] there's a nice piece with some bark on it so we got aluminum foil got butcher paper uh i'm actually gonna give the vote for the butcher paper i actually think it turned out more moist than the aluminum foil uh i don't really know how that happened but the butcher paper i think is definitely better that bark held up a lot better on that butcher paper than it did the aluminum foil again you know the tailgater barbecue party rub on that is just phenomenal so now uh besides that i don't have much more uh pits and space maverick 1250. many of you guys and girls are on the edge of our game one i would highly suggest it uh i live in southwest minnesota we cooked in zero degree weather all day today it got windy and that thing just chugged right along so now besides that i'm gonna go ahead and eat um thank you for watching and we will see you next time

Channel: Mad Horse BBQ

Views: 7,871

Rating: 4.9672132 out of 5

Keywords: Pitts & Spitts Maverick 1250 - Pork Butt - Butcher Paper Vs. Aluminum Foil, Pitts & Spitts Maverick 1250, Aluminum Foil, Butcher Paper, Pellet Grill, Maverick Magic, Maverick, Best Pellet Grill, Pulled Pork, Pork Butt, Boston Butt, Smoked Pulled Pork, Smoked Pork Butt, SuckleBusters, Tailgaters BBQ Party Rub, Pitts & Spitts Pellet Grill, Pulled Pork Recipe, how to make pork butt, how to make pulled pork, best pork butt, best pulled pork, texas bbq pulled pork, Pellet smoker

Id: DiCNfB9xtnw

Length: 12min 18sec (738 seconds)

Published: Fri Feb 12 2021