Foil Boat Pork Butt
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill and smokes a Creekstone Farms Duroc Pork Butt using the popular brisket cooking technique known as the “foil boat.” This is Foil Boat Pork Butt
► FULL RECIPE: (https://www.atbbq.com/thesauce/recipes/foil-boat-pork-butt)
RECIPE COOKED ON: (https://www.atbbq.com/brands/yoder-smokers/yoder-smokers-pellet-grills/yoder-smokers-ys640s-pellet-grill-with-acs.html)
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CREEKSTONE FARMS NATURAL DUROC BONE-IN PORK BUTT: https://www.creekstonefarms.com/collections/natural-pork/products/natural-duroc-bone-in-pork-butts-2-pieces
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*** TIME STAMPS ***
00:42 Trimming the Pork Butt
02:02 Seasoning the Pork Butt
03:35 Smoking the Pork Butt
04:51 Foil-Boating the Pork Butt
07:00 Finishing Temperatures
07:23 Pulling the Pork
08:28 Let’s Have a Taste
I've learnt you absolutely have to let a pork butt rest for half the time it takes to cook, minimum.
It might taste smoky and nice at first, but it will either be too dry or too fatty in texture within a half hour afterwards, regardless of whether or not you put it in the fridge for the next day etc.
That's just my experience.
I sincerely do not understand two different rubs. Makes zero sense. IMO make a specific rub.
Is it worth tying the butt up after cutting it open to remove that sinew'y bit in the middle? Does it still cook pretty evenly if you don't tie it?
When I put it in the foil boat, do I put the fat cap up or down in the boat?
Man close your eyes and listen to Toms voice and tell me thats not pit master Zach Galifianakis
LOL… Love Zach And what you do Chef!
Can I smoke it the Day before and then continue the next day? If I can’t do it overnight?
That sure looks delicious chef
Do you have a link/brand for that collapsible prep tub? That’s a genius prep tool!
I half expected a guest appearance from Señor Chud himself when I saw foil boat in the title. Been using this method since I watched his first video on a brisket with it, the final results are always amazing
Yard Bird is the best all around pork seasoning
I like the concept of boating it with an open top. Is this something I could use to push it through a stall?
Love your videos. Can you do more with the stick burner? I have a Yoder Loaded Wichita.
Definitely going to try this method next time I smoke a pork butt. Awesome technique and video.
Tom when you put your brisket/butt in the foil boat are you going fat cap up or down?
Hey Chef love your channel just wondering why you have never smoked a whole steer head
I wanna see your take on am alligator I've had it in Mississippi it was good seemed like it was missing you flair lol
Very very curious to try this method with just a brisket flat. Would u consider a video of a flat only foil boat? Cheers!
What type of wood do you smoke this with?
HO LEE FOOK
I love all your videos sir. I would love to see you smoke/cook a whole alligator on the YS640.
What is your pellet brand of choice.
Is there a difference between garlic salt and garlic powder?
A moment of silence for this beautiful animal that gave its life for us
Never seen the foil boat! Trying it on my next pork butt for sure
Something new to drool over! 🙂
Man americans sure love those big plastic tubs n stuff.
Prep tub?!?!?This is the second video I’ve watched and I want it! This will solve so many prep problems.
Dont eat pork meat bacon or ham
This looks good
Perfect. Love the foil boat method. Chudd does it too. Takes a little longer but look what you get. 👍
How do u not burn ur hand when shredding it. I tried shredding with gloves on but it still burned my hand. Do u need some special kind of rubber gloves to pull it or what is it.
What gloves are you using under your nitriles?
I didn't realise it was actually safe to cook at 149 for such a long period of time. Learn something new everyday!
Do you know of a Cuban BBQ rub without the sugar?