Smoking Pork Butts On The Oklahoma Joe's Highland

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Two 8 pound pork butts were no match for the Oklahoma Joe's Highland Offset Smoker. After a 10 hour cook, it was pulled pork time!

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Hey Ry I've been a subscriber for a short time...just wanted to say that I enjoy your videos, and enjoy smoked pork butt as well. Keep up the great work. By the way, how has the Oklahoma Joe Highlands holding up? I've been considering it since they have them in stock near where I live.

MrSteviej
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This is all new to me and I’m learning. Watching your vids have helped a great deal.

janetteaguirre-terry
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I have made this twice for family gatherings and its a huge hit. About to smoke 5 shoulders like this for my littles 7th birthday this Friday. Awesome video.

thirdshifter
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Awesome vid my friend, those pork butts look delicious. Yumm. I just finished seasoning my OK Joe's Highland for 6 hours averaging an overall temp of 230-275 degrees. Tomorrow, St Louis Pork ribs and some Beef back ribs. I can't wait! Dry rubbed them this afternoon and will refrigerate for about 18 hours then on to the smoker tomorrow afternoon. Thank you for all your inspiration and assistance Ry. I posted some pics of the build and modifications yesterday and I'll post more tomorrow during the smoke. Enjoy your Pulled Pork Ry and thanks again.

TheFlatlander
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Thank you for making this video! I've been searching for a video to teach me everything all the way thru on this particular grill seeing as how it's what I have... and I FINALLY found it 😁 Thanks so much!

jessiburrowrutherford
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Those pork butts came out amazing. When they pull as easily as they did in your video you know that's a good cook. Well done!

ronburgundy
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Wife got me an OK Joe Highland for an early fathersday present. Found your video so i can learn before i burn! Lol
Thanks for great information!

joshgillming
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Have been using cumin on my pork butts for 20 years. totally changes the flavor of a butt. slow cooker time 8 hours on low, hard to resist. add diced tomatoes & onions late in the cooking time. makes some awesome burritos.

williamclark
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Subscribed from your beef jerky videos, I am very grateful that you share your experience in this format.

igla
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Ry, binge watching some of your older videos again! Looks great, and I’m sure your new offset will make some mean pulled pork! Suggestion: I have found instead of bear claws, that put your meat into a clean bucket and get a paint stirring bit and attach to a drill and shreds so much easier!

connorpatterson
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Those looked great. At the moment I have a wsm. Plan on getting a offset in the weeks to come. I did one pork but it took about 8 1/2 hours. Did one last night and took it off at 12 hours. Probably could have gone a couple more hours with it, but had to get up early. So wrapped it and put it in the cooler. Still turned out good. Once I get the off set all figured out I plan on doing a brisket. Love the channel. Keep up the great work.

MrBBM
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Ry, you're always one step ahead of me! Great teacher!

SparkyFinch
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I have the same exact smoker but I never use water. It's something I think I should try if I'm going to finish the meat on the smoker but usually after about 4 hours it goes into the oven

Cavediver
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What Fan assist system are you using and how much does it help stabilize temperatures ?

brockgranger
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I have the same exact smoker. When I put that much charcoal and wood in the fire box the temperature sky rockets. How do u keep the temp down?

robertdewallace
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I saw this video 2 yrs ago when I got my Oklahoma Joe's smoker. Kind of a refresher course because I'm smoking a pork butt again soon. In my opinion, forks work better than the bear claws. I have the and don't care for them, again, my opinion. Ry is #1 in smoking

mrmac
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Your videos are so great, just an honest guy cooking meat lol It’s as though we are neighbours and I’m taking lessons from over the fence! Good job Sir 😉

stevekalil
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I have the same smoker and I have problems keeping the temp down around 225, it wants to jump between 250-300. How do you keep your temp under control when you add another piece of wood?

arkansan_
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Ry, suggestion instead of shredding with forks or claws, I always get (for just a small pork butt) a bowl, and get my drill with a paint stirring attachment, and shreds so much easier! And if you’re doing a few of them, put the butts (without the bone) in a 5 gallon bucket and shred it with the drill and drill attachment.

connorpatterson
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Wow, now that is how it’s done! I’m gonna try this one next week for a party I’m goin to. Thanks

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