No-Wrap Pork Butt

W3Schools


Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for his No-Wrap Pork Butt. It’s as easy as it sounds and produces an incredible bark with big smoke flavor!

► FULL RECIPE: (https://www.atbbq.com/thesauce/recipes/no-wrap-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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48 replies
  1. Ruthless Goat
    Ruthless Goat says:

    I love your concept of opening up the pork butt and trimming out all that silver skin and junk inside the butt. I'll always remember the video where you did the competition trim, getting rid of all the "junk". PROTIP: If you wouldn't eat it, why cook it? There is plenty of fat in the meat. I like to trim it all off, even the fat cap.

    Reply
  2. Kevin B
    Kevin B says:

    I just came back from a trip to NC and they had a vinegar sauce that was “outta bounds!” Second best sauce I’ve ever had! May dad makes the best and yes he’s from NC.

    Reply
  3. Ben Shaw
    Ben Shaw says:

    I bought one of the meat church pork injections and it was absolutely revolting. Never again, Meat Church. Fool me twice…..you're not gonna fool me again!

    Reply
  4. Finite Tuning
    Finite Tuning says:

    Unwrapped is the ONLY time I don't trim 'all the fat'. And now it's a 6-8 hour cook. I spray it with a 50/50 apple cider vinegar and water while cooking. It's about as black as charcoal by the time it's done, but it's oh soo good! I prefer this method, but it just takes your day. The seasoning you just can't taste any of it, so wasting time there. A strong injection will come through a little, an apple juice and garlic brine is even better. Soak it 4 days.
    Cheers 🍻.

    Reply
  5. Gabriel Krahn
    Gabriel Krahn says:

    This guy is so calm and wholesome, it is simply impossible to dislike any of his videos. No flashy effects, no annoying music, good products and a masterpiece of food. I love you bbq guy.

    Reply
  6. diskprotek
    diskprotek says:

    That looks pretty dry for a pork butt. Trade off for the bark. Maybe you could render some pork fat in a small pan while smoking and then mix back into the shredded meat.

    Reply
  7. A Kirch9
    A Kirch9 says:

    Ive been wanting to run a no wrap Boston but inject with rendered pork fat instead of a marinade to see if it comes out more juicy but still with the bark. Inspired by what everyone is doing with the tallow briskets from Mad Scientist BBQ. I would love to see Tom's take on that!!

    Reply
  8. meat sloth
    meat sloth says:

    I’ve been doing a lot of no wrap cooking on my smoker lately. I’m just loving the flavor and texture I get. I did a prime tri tip like a brisket not too long ago and it was amazing.

    Reply
  9. death
    death says:

    Just stumbled upon your channel and don't really watch your videos but damn I got appreciate the video quality. That's some good camera work and attention to detail.

    Reply
  10. Mike Whitman
    Mike Whitman says:

    Great vid! Gonna have to try it.

    How about some Bison? Or elk? Really, any large wild type game. It's much more lean and would be a challenge. I've tried some different game and struggle to keep the moisture on the higher end.

    Reply
  11. lx2nv
    lx2nv says:

    Man this is the only way I've been doing my butts lately. I put a drip tray underneath and the incorporate the drippings. I guess I may need to try the Meat Church! I always go Killers Hogs and Kosmos Killer Bee Honey Chipotle. Great video!

    Reply

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