The most important thing is to let it rest. . Most people just dig in . Love this video i wanna try it

@WeekendWarriorBBQ

5 жыл бұрын

Amen to that! It makes all the difference in the world! Thanks for checking it out

I bought a pit boss vertical 5 series and have used all your recipes thank you for your content

Looked awesome! Great job!

@WeekendWarriorBBQ

5 жыл бұрын

Thank you, Martin! I appreciate the encouragement 😁

Looks amazing brother

We purchased our first smoker, a Pit Boss pro series 4 from Lowe’s last week and I used it today on a 7 lb pork butt following you cooking advice, all I can say is WOW! What a great, easy to use smoker! And the way the meat turned out was awesome😋, thanks for the video, we’re hooked

@WeekendWarriorBBQ

5 жыл бұрын

That just made my day, Bobby Joe! The enjoyment factor on these smokers is a 10 out of 10. Easy to use and consistent results! Enjoy that smoker my friend. I wish I got the bigger one like you did 😀

@bobbyjoeosborne9115

5 жыл бұрын

One quick question, do you empty out all our your pellets after every use?

@WeekendWarriorBBQ

5 жыл бұрын

Bobby Joe Osborne I do not.

Love that rub recipe ! That smoker is looking really great and easy to operate. This pulled pork looks so good and the color is beautiful :) Great information! I will take one of these with those beans !! Thanks for sharing :)

I've got a 7.5lb butt in my series 4 right now, running @ 225 with the comp blend pellets 2 hours in so far. I'll bump it to 250 after I wrap it. Appreciate all your content man, I have done every version of rib you've posted lol... Salt+Pepper ribs with the whiskey blend pellets were insane! Keep up the great work!

Just wanted to give a big thank you sir. Followed this vid today for my first try at a pork butt. I had a 7 pounder. Started it at 6:30 this morning and had it at 200 around 5 this evening. Came out so tender and juicy.

@WeekendWarriorBBQ

4 жыл бұрын

Brian Dallas nice! Thank you for clicking on my videos Brian!

Love that shirt. Used my pit boss vertical for the first time yesterday with babyback ribs, came out ok, not enough rub on it plus was freezing outside. Definitely going to try your recipe on pulled pork very soon.

That’s a really good looking rub Mike and man that pulled pork is picture perfect! Definitely one of my favorites. Have a great weekend brother!

@WeekendWarriorBBQ

5 жыл бұрын

Thanks, Charley!

Love your Videos!!! Thanks for sharing! Your recipes are OUTSTANDING! As are the Cleveland Browns shirts!!! GO BROWNS GO PIT BOSS! Thanks Weekend Warrior! ✌😎

looks so tasty you know what your doing

Very helpful videos.Use pellet smoker first time & did a smoked turkey for thanksgiving came out great for first time user.

Awesome video!

@WeekendWarriorBBQ

5 жыл бұрын

Thank you, Hobie!

I have a pellet Grill/Smoker, but have been thinking of getting a vertical smoker too. Great Video

@WeekendWarriorBBQ

5 жыл бұрын

Thank you! It would be nice to have both a pellet grill and a vertical smoker.

Full-on drooling over here ! Great days to you Mike !

@WeekendWarriorBBQ

5 жыл бұрын

So sorry to do that to you, Bubba! Hopefully you have something good lined up for dinner

@TheCanadianBubba

5 жыл бұрын

Yeah, only a couple hours away... great to see the improvement in your video work from the squash video to this one. Great days to you and crew !

@WeekendWarriorBBQ

5 жыл бұрын

Thanks, Bubba! This KZread thing is 1000 times harder than I thought it would be and I’ve learned a lot of the last 12 months 😁

I just did my 1st cook on my 5 series smoker, 2 butts 10 lbs each, I seasoned them with Malcolm Reeds all purpose seasoning and his The BBQ RUB and a light dose of Montreal Steak Dust. I smoked them at 275 degrees for 5 hours and wrapped them at near 160, back on at 275 degrees and 2 1/2 hours they where finished moist and tender at 198 degrees. I bought the Series 5 after watching your unboxing video. This smoker puts out some fine food. Keep the videos coming

@WeekendWarriorBBQ

5 жыл бұрын

That is so awesome! I’ve been wanting to buy that Malcom Reed AP and BBQ rub. Thank you for sharing the awesome news!

@sneakyblackdog

5 жыл бұрын

@@WeekendWarriorBBQ I encourage you to try Malcolm's rubs they're quite tasty

Did my first Boston butt today took 8 hours including a stall. Came out awesome

smoking this weekend. Mike, you've inspired me to get smoking! I can't wait.

@WeekendWarriorBBQ

4 жыл бұрын

Awesome, Jay! I had one of the best summers I can remember this year. I just really, really, like smoking up some meats and the process of learning and getting better with each cook is very satisfying. Let me know how it goes!

@008Birdman

4 жыл бұрын

Turned out great. I got an 8lb butt to smoke. I thought it would take about 16 hours so I started at midnight. I took it off the fire at noon right at temp and falling apart. It is so good. I was worried the garlic and onion powder would overpower the meat but it didn’t. It accented very well.

@WeekendWarriorBBQ

4 жыл бұрын

Jay Stumpff man I could go for pulled pork right about now! I haven’t done an overnight cook yet. Did you just set it and forget it or did you have to wake up every couple hours to check on it?

Yummy!

Everytime I watch one of your videos I can't help but think how much you should like Miles from You Betcha.

@WeekendWarriorBBQ

3 жыл бұрын

One of these days we'll need to do a video together. I'll bring the barbeque and he can bring the Busch Latte :)

Thanks for the tips great video! Followed your steps and it came out smelling great but very juicy. What do you recommend to keep the crisp outside as I love the semi burnt crusty outside.?

@WeekendWarriorBBQ

4 жыл бұрын

Thanks, Geoff. All you need to do is unwrap it for the last hour of the cook and that bark will harden back up for you

Really good looking Q. Way to go Buckeye from fellow west sider in SoDak. Love that t-shirt. Go Browns.

@WeekendWarriorBBQ

5 жыл бұрын

Thanks, John! GO BROWNS :)

Great cook mike! What do you use to season your cutting board?

Yummy yummy

I just bought my series 4 pit boss about a month ago. Your channel is one of my go to channels I watch. I will say I have had better luck on my cooks going fat cap up. I know the heat is at the bottom but the water pan and vents divert the heat all around. Doing my first pork butt tomorrow and looking forward to it.

@WeekendWarriorBBQ

3 жыл бұрын

Thank you, Kevin. Congrats on your new smoker. Fat cap up or fat cap down is just personal preference. Enjoy that pork butt tomorrow 😁

@kevinsterner9490

3 жыл бұрын

@@WeekendWarriorBBQ you’re up late. 😃😃 what you doing smokin a brisket on you’re offset. ? Agree personal preference

@WeekendWarriorBBQ

3 жыл бұрын

Here is the brisket on the offset video: kzread.info/dash/bejne/apqD09ulqMeej84.html

Hey Mike, another informative video. I have never done a pulled pork in a smoker, only in a slow cooker. I have a question. Is the smoker still generating smoke when you wrapped it up to raise the temperature of the meat up to 195? Could you finish it in am oven?

@WeekendWarriorBBQ

5 жыл бұрын

Great question.You could absolutely finish it in the oven at that point and save some pellets.

Lol, puppy knows when to visit you!

@WeekendWarriorBBQ

5 жыл бұрын

Yeah, That Remy!

Great looking BBQ. I love to smoke a pork butt. I usually do two for Thanksgiving and Christmas to take to my wife's cousin's for dinner. It always turns out great. Keep smoking. You have great videos.

@WeekendWarriorBBQ

5 жыл бұрын

Thanks, Doug! That is a great idea for the holidays... change it up a bit!

Great videos. I have the same smoker and love it ! Had an electric smoker and the pellet gives a much better cook. Question: What do you clean your smoker with ? Thing looks brand new

Pork butts are really decadent, they are really hard to mess up I would recommend this for any first-time smoker. Just keep the temperature even, which is super simple on the Pitboss Vertical smoker. The second thing is to make sure you probe the meat, and not to pull the meat until it gets to at least 195. Great job Mike looking tasty, as always, and I did get me a pit boss smoker watching your great cooking results. If you could do a video on anything can you do one on things that you need to do to keep your pit boss looking, and cooking great.

The Pit Boss copperhead 7 series! Smokes the hell out of bbq with no problem.👍

@WeekendWarriorBBQ

5 жыл бұрын

Nice! You got the beast 7 series! That thing can cook a ton of bbq!

@cobyhoffman322

5 жыл бұрын

Pit boss is the boss! This machine makes great smoke salmon! Alaska tested and aproved!

Love your channel... How do you keep the front control panel clean? I have the series 5 and every time I slid any racks out with meat they drip down... I made up a piece of tinfoil with sticky tape magnet on it but kinda ghetto lol

@WeekendWarriorBBQ

4 жыл бұрын

I know, its tough to keep that clean. I just wipe it down after each cook.

@Michigan-thrifter

4 жыл бұрын

@@WeekendWarriorBBQ OK, wish they would have tucked it under a little or set it up on the side. Thanks

Great shirt (Go Browns)!

@WeekendWarriorBBQ

4 жыл бұрын

Thank you! Go Browns :)

I enjoy your videos. Just received a copperhead 5 series yesterday. Smoked a pork shoulder today using your recipe. Great flavor! How do you account for cold outside temps?

@WeekendWarriorBBQ

4 жыл бұрын

Thank you, David! That 5 series is nice. You will have plenty of room in that Pit! As far as the winter weather, stay tuned... I have a pretty cool video coming out soon on that topic.

@davidlewandowski6726

4 жыл бұрын

Weekend Warrior BBQ thank you. I ask as it was 35 here today and the shoulder was not done after 5hrs. It was only 2lb as well

When you did the salt & pepper and Ceres seed blunt what is that? Something you mix up? How much salt, pepper, and celery seed?

How do you keep your smoker so clean

Would this be the same as a pork shoulder roast?

I have the same smoker at home. I like to run it on the Smoke setting for about :45 to really get some smoke on the meat. I notice you usually just start up on your cook setting. Do you ever use the Smoke temp setting?

@WeekendWarriorBBQ

4 жыл бұрын

Hi George, sometimes I’ll do that or smoke it the entire time around 200 to 225. Some of the people I cook for don’t like it too smoky so 250 to 275 is a good compromise

@bretttaylor6456

4 жыл бұрын

Mate just got 1.cooked picked loin of pork for bacon. Not sure how get smoker flavour

What is your salt pepper celery seed mixture

Hi Mike, I have one question. Where are you getting your meats from a local butcher shop or what? I feel like that's the hardest thing to find is getting a good slab of meat. Thanks in advance.

@WeekendWarriorBBQ

4 жыл бұрын

Yeah it’s really difficult to find a decent cut of meat at my grocery store so I always give my local butcher the business. If I call ahead he can have just about anything ready for me by the weekend.

Can I ask you seem to smoke everything at quite a higher temp to most. It works for you but why not smoke at the typical 225 degrees???

@WeekendWarriorBBQ

3 жыл бұрын

Excellent question and you are right... I cook at the higher end of smoking temperatures most of the time. From my personal experience the finished product tastes better when the temp is above 250F. Lower than that the meat tends to dry out in the pellet smoker with all of that airflow from the fan. And it takes longer. You can compensate for the airflow by spritzing the meat more often but you have to ask yourself is it worth it? Is the final product marginally better or a lot better? The best thing to do is try it both ways and see which way you like it best.

I need 2 sandwiches to go please...any onion & pickles to go with the sandwich? Just wondering lol

@WeekendWarriorBBQ

5 жыл бұрын

You got it! I love a good quality dill pickle with my BBQ pulled pork YUM

The dog wants some 🤣🤣🤣🤣

@WeekendWarriorBBQ

5 жыл бұрын

His timing is impeccable... doesn’t show up for the whole video until it’s time to make some sandwiches. Lol

Did you raise the temperature of the smoker after you wrapped it?

@WeekendWarriorBBQ

4 жыл бұрын

I can’t remember if I did that on this cook but often times I will raise the temp 25 degrees to help push it through the stall.

Where did you get that shirt?

Oh yeah, sauce that bad boy up! Looking great :)

@WeekendWarriorBBQ

5 жыл бұрын

Thanks, Ry! 😁

👏👏👏👏

I swear this guy is related to the You Betcha guy! lol

@WeekendWarriorBBQ

5 жыл бұрын

You Betcha! :)

This pulled pork came out great... it would go well with some calslaw and some sliced apples 8)

@WeekendWarriorBBQ

5 жыл бұрын

Thanks 8! You just have me a really good idea with the apple slices!

@Just8Ate

5 жыл бұрын

@@WeekendWarriorBBQ awesome can't wait to see what your going to do next with an apple 8)

Once you wrap the shoulder and put back on the smoker, how long does it take to start seeing the internal meat temp start to rise? I currently have an 8lb’er on the smoker, and been wrapped for about an hour and a half and the temp doesn’t seem to be rising? I’ve turned the dial up to 275, was at 250. Any suggestions?

@WeekendWarriorBBQ

4 жыл бұрын

You are in what they call the stall. I do exactly what you do and turn up the heat. It will eventually break through and then you are off to the races

@beglover

4 жыл бұрын

Weekend Warrior BBQ thanks for the quick reply man ! Keep up the great videos!! This is my first ever so I’m looking forward to seeing how it turns out. I’m using the PitBoss whiskey still pellet smoker!

@WeekendWarriorBBQ

4 жыл бұрын

I love that Whiskey Barrel Smoker. It looks awesome. what is your outdoor temperature?

@beglover

4 жыл бұрын

Weekend Warrior BBQ 62 with a light drizzle. I put it on at 10:45 last night and wrapped it at approx 7:00 this morning

@WeekendWarriorBBQ

4 жыл бұрын

beglover other than the light drizzle that’s perfect weather.

Do you cook in Fahrenheit or Celsius

@WeekendWarriorBBQ

2 жыл бұрын

Fahrenheit

Dude i need to send you the shoulder i smoked all day and made homemade white bbq sauce

I’ve heard that some people swear by coating the shoulder in mustard before the rub, have you ever heard of this?

@WeekendWarriorBBQ

4 жыл бұрын

Hi, Aaron. Sometimes I’ll use the mustard as a binder. It works pretty good and can even help you get a better bark. You can still get great results without it though.

@aaronporter2287

4 жыл бұрын

Weekend Warrior BBQ thanks! I’m have a pro series 4 as well and I’m going to try this recipe this weekend!

@WeekendWarriorBBQ

4 жыл бұрын

Have fun and let me know how it turns out with the mustard! 😁

@aaronporter2287

4 жыл бұрын

Weekend Warrior BBQ last question for you. Just got back from my local butcher and he only had boneless available. Any differences to expect from boneless? Quicker cook time?

@WeekendWarriorBBQ

4 жыл бұрын

Aaron Porter yeah it will probably cook a little quicker. The important thing to remember is cook it until it is probe tender. Don’t worry about cook time. Definitely watch this video I just put on on BBQ mistakes if you haven’t seen it. This will help you a lot... especially the second mistake. 5 Smoking Mistakes!! What NOT to do for Better BBQ kzread.info/dash/bejne/mptqlLSOeK7Sm6Q.html

Was it Schnauzer approved?

@WeekendWarriorBBQ

4 жыл бұрын

lol. He knows just when to come around

Do you use a water pan or no water pan?

@WeekendWarriorBBQ

5 жыл бұрын

Hi, Mark. I use a water pan and think it makes a huge difference. I'll be posting a video on this topic later today.

@markg2348

5 жыл бұрын

Thanks, I like the pergola, did that come in a kit? Or is it custom built? If it came in a kit could you tell me where you got it from, need to put a pergola on my back deck

@WeekendWarriorBBQ

5 жыл бұрын

mark G it came as a kit. It’s called Toja Grid. If you do a KZread search for it you will find a review I did on it that you should watch before buying it

Alabama white bbq sauce is the best out there for pulled pork.

@WeekendWarriorBBQ

4 жыл бұрын

Its funny you mention that. I just made a huge batch of Alabama White BBQ Sauce this weekend!

Running mine at same temp meat is cooking way faster ???

@WeekendWarriorBBQ

4 жыл бұрын

Double check your meat probe. You might try putting it in a different spot. If it is cooking way faster you are a lucky man. You could always turn the heat down. It could also be a smaller pork butt too.

@chrispritt2841

4 жыл бұрын

Thank you for the ideas I bumped it down to 225 I'll try the meat probe now thanks and your videos are awesome

@WeekendWarriorBBQ

4 жыл бұрын

Thank you, Chris! Enjoy that pork shoulder 🤤

Well, it used to be relatively cheap. At least we have food. Praise the Lord!

let it cook to 205 to 210 it will shred easier

I appreciate seeing someone use forks and not those ridiculous claws. :D Bought a pitboss vertical today, to replace an old electric. assembling and smoking tomorrow.

I wonder if you'd left it to cook to 204°F before pulling it off it all that fat would have rendered away better. Just thinking out loud. Comments?

@WeekendWarriorBBQ

3 жыл бұрын

William, you are right. I have since cooked a lot of pulled pork and 204 is the sweet spot. I just posted one a couple days ago. Check it out: kzread.info/dash/bejne/m22Vp6p7g7W-n7Q.html

Did my pork butt you’re way today. Turned out great. Thanks.

After you clean it, I meant.

@WeekendWarriorBBQ

5 жыл бұрын

I use a food grade cutting board oil and follow it up with a wax when it gets dry.

I enjoyed your content until I seen a Browns shirt. Come on man!!!!

@WeekendWarriorBBQ

5 жыл бұрын

😂 I’ve lost a lot of subscribers because of that Browns shirt... are you a Steelers fan by chance?

Disappointed with only 2 things...otherwise it looks perfect. One, you need better bread. Try Hawaiian sweet rolls or brioche. Also...dude, you NEED Cole slaw. Pulled pork sandwich requires it. (Also, one more thing...go to 205F, that extra 10 degrees will make it truly awesome...