If only there was a way
to smoke a pork butt
while you sleep at night...
But wait!
There is.
Today we are making
an overnight-smoked pulled pork.
If you start smoking a pork butt
at like eight in the morning
it's probably not gonna be done
until like 10 o'clock at night.
The only time that I eat that late at night
is when I'm depressed
and I want to just binge out
on a bunch of taco bell
to try to cure my emotions.
Sadly, it never does
and it just makes me
even more sad in the morning.
If you know what I mean.
And then what do you do
if you need pulled pork for a lunch party?
Most people would just
make it the day before
and then reheat it for lunch.
But we don't do that in my house.
I'm going to show you
my tried and true method
of smoking a pork butt overnight -
without waking up a million times
to spray it.
That means you can get
all of your precious beauty sleep
for your saturday shenanigans.
Try saying that five times.
We start smoking the pork butt
on a friday night
and by lunch time it's done smoking,
it's done in the wrap,
it's done resting -
it's ready for eating.
So I hope you guys are ready.
If you are,
let's get to smoking.
so we're just going to go ahead and score our meat
the reason why we're scoring our meat is when you do this
you kind of break up that fat a little bit and when it smokes,
the heat can kind of get inside of this fat and it kind of just helps it to render
you don't want to cut into the meat. You just want to be cutting
a tiny little bit into this fat right here. That is our goal and you'll have nice
little checkers just like this and as you see it wasn't too deep it's uh just a little bit of
scoring so i'm gonna go ahead and take this bad boy and flip it around to the meat side and we're
gonna get to seasoning so the seasoning that i'm gonna be using today is actually my own homemade
barbecue seasoning i made this in a different video and today i'm gonna be using this on our
pork butt so if you've not watched the video make sure you go ahead and check that out after you're
done watching this one and today i'm not going to be using a binder because i'm actually going to
let this sit in my fridge for about an hour, hour and a half, and kind of just let the seasoning
uh soak onto the meat it's going to draw a lot of moisture out it's going to happen naturally if you
want to use a binder you could season it up and throw it right out onto the smoker it'll help the
seasoning stick but if you don't use one you want to make sure you let it sit for like 30 minutes to
an hour before you put it on the smoker so let's get to seasoning so i'm just going to be going
ahead and applying this on... i would say about a medium coat today. i don't want to coat this up too
heavy but i definitely want to get this a nice and good medium coat and then when you're not using
any kind of binder you just want to make sure you go ahead and pat this in just to make sure
that it helps and sticks to the meat really nice and good. so i'm gonna go ahead and pick this bad
boy up the best that i can with one hand i'm gonna go ahead and set it right here and i'm just gonna
start to season up the side and - whoops that was a little bit too much... uh oh... uh oh... well just don't tell
anybody okay. maybe I put a little bit too much on that side nobody's gonna know, it's just between
me and you! so we're gonna take and flip this over on to the next side. get a nice little bit of this
shake up on here. the reasoning why i don't want to put a whole bunch of this seasoning on, is i want
it to get some nice good smoke penetration. when you have too much seasoning on, you won't get the best
smoke penetration. so i'm gonna flip it over onto this side. and the reasoning why i'm seasoning it
the way that i am, is because i seasoned with the meat side first then i hit up all four of my sides
go ahead and pat that in and then i season the fat side last because that's what's going to be
going on in my smoker it's going to be going on fat up and whatever i'm going to be putting on
that's kind of how i like to end it so if you're following me if the fat side is going to be side
that's going up on the smoker that's going to be the last thing you season so it doesn't get super
messed up in the transferring process flip it over onto the fat side and if you guys noticed when i
did this i actually didn't do any trimming to it and that's because if i'm being honest pork butt
when you do it it renders so much in there that most of the fat is just going to render off and
then whatever you don't like you could just pick it off when you're done why make the mistake of
trimming off too much and not having enough fat on there when you could just let her all smoke
and figure it out at that point hey that's my philosophy so this is completely seasoned and
then at this point we're going to go ahead and fire up our smoker today we are going to be using
cherry pellets we're going to go ahead and dump those into our hopper fill it up all the way then
we're going to turn it up to 200 degrees and when you start a pit boss it lets out a lot of dirty
smoke at first so we want to open up our lid and let all that dirty smoke out once all the dirty
smoke is out at that point we're going to go ahead and shut down our lid and then we're going to let
it come up to the right internal temperature of 200 degrees so right now it is about 7 45 p.m i'm
gonna let this sit out probably honestly in my fridge till about nine pm the whole purpose of
today's video is of course to make a pork butt and then of course it is to use my homemade barbecue
seasoning and then on top of that it is to teach you guys how to do a pork butt overnight this is
honestly one of my most favorite ways to do this because i could set it at 200 degrees but i go low
and slow all night i don't spray it at all i just come out early in the morning i wrap it up that's
what you guys are gonna see in today's video so make sure you stick around all the way to the
end and i'll show you how to make this incredible pork butt overnight so i'll see you guys in about
one hour or maybe right now are you guys so it is nine p.m it is time to go ahead and get this bad
boy on the smokers let's open it up and throw it on we are going to be getting this on the
right side of the smoker my smoker on the right side is my hot side so we're going to go ahead
and we're just going to lay this off right here and it's just going to sit here for the whole
entire cook so smoking this at 200 degrees using our cherry pellets the cherry pellets are gonna
give a nice kind of sweet and smoky flavor into this pork and by cooking it at 200 degrees for
about eight and a half hours it's gonna give our meat a lot of time to absorb as much smoke as
you can which is something that you really really need and want when you're cooking something as big
as a pork butt so guys time to go to bed i'll see you guys in the morning are you guys so right now
it is 5 26 in the morning it is actually 5 26 in the morning i'm not lying i actually did wake up
at five but then my alarm clock i mean i kind of waited to like 508 to like roll out of bed
and i sat on the toilet for a few minutes and i had to you know get some clothes on and just
it's 5 26 all right i move a little slow in the mornings so let's go ahead and check out our pork
butt it's been on for about eight and a half hours now all right here we go eight and a half hours
in and this is what our beauty looks like as you see here we've obtained a really really good bar
got a nice really really dark red almost blackish color starting to form on our meat as you see here
we have some really nice fat rendering going on as you see when you press this top a bunch of liquid
just starts to come out it's not resistant it's kind of spongy and sticky exactly what you want
for a pork butt let's go ahead and take this off and get it wrapped now at this point we're
going to turn it up to 250 degrees while it's in the wrap let's go ahead and get this bad boy off
let's go ahead and put it on here let's get it inside and wrap it i haven't even had my
coffee yet i need to fix my hair kind of a mess this morning as you guys can see this
fat's super rendered when i go to press it and poke it and see all these juices just start to
run out this bark on here is super nice and epic and as you feel this it's almost as if
it's not even really dried out i see when you do it at like 200 degrees this bark really won't get
dried out at all let's go ahead take this we're gonna go ahead and just slide it off right here
onto our aluminum foil so i'm gonna go ahead and just fold this up a little bit just like this
i just want to create a little boat because i'm going to be taking some of this
and pouring it in there this part isn't even necessary if you want to pour nothing in here
like if you have nothing on hand it's completely fine this is gonna stop the cooking process a
little bit because this is cold i should have probably heated this up a little bit five in
the morning and i'm stupid so we're gonna pour some liquid on there make sure it's lukewarm now
i'm gonna go ahead and wrap this up i'm gonna go ahead and take this side
and wrap this side up first i'm going to go ahead and take this side
and wrap it up this way
now i'm going to take and tuck in right here and pull this bad boy over now with this last piece
just gonna fold it over that way now we're gonna take it back out to the smoker
it's now ready to get this back onto the smoker i have it at 250 degrees now let's
go ahead open it up and get it on there just going to open it up really simple like this
slide it on done super simple super easy so now at this point we were at 172 degrees internal
temperature now that we have it wrapped this is going to help the cooking process happen a lot
faster as the meat kind of steams out as it's kind of just doing its thing cooking all that's
going to be trapped inside of there it's going to cook even faster if you notice when you cook
with like a pressure cooker or something like that i feel like it just cooks a little faster
or when you're like steaming a vegetable on the stove top if you put a lid on top of it it traps
in all that steam and it helps it to cook faster that's essentially what we're doing right now and
then that apple cider that i put in there that's just for a little flavor who knows if it actually
does anything i've never tasted a pork butt and be like all this pork butt tastes like apple juice or
apple cider but this is gonna take at least a good probably two three hours at this point for it to
come to the right internal temperature i'm gonna go ahead and let this fly for two hours i'll check
it then so what would that be 7 30. so i'll see you guys soon all right guys it's time to check
out the internal temperature of our pork butt i have the thermapen mk4 if you guys want this is
a really awesome thermometer you go ahead and buy one of these in the links in the description if
you do that uh through that link it'll help me out and maybe help me make more videos in the future
so i'd appreciate that but in all seriousness this is like probably the best thermometer you
can get it's about 7 30 two hours into our wrap let's see where we're at all right here we go
look at that this is feeling like super probe tender so i'm poking it wow look at that
all right well let's go ahead and let it rest inside so we have our pork put inside we're
gonna go ahead and let it rest for three hours what i like to do is i decide to take and set
it in this then i pick it up and i go ahead and i put it into my oven and i don't wrap it in a towel
or do anything special like that i just put it in there and shut it down so our pork butt has been
officially resting for like three hours now it's like a little bit after 10 30 so it's been three
full hours of resting and when i put it in the oven i didn't turn the oven on i didn't wrap it
in any paper towels i just left it in the aluminum that i had it in the smoker after i wrapped it
and put it in there this is the way that i like to rest things just let it sit in there let it
kind of just come down very slowly and this will have soaked up a lot of those juices that come
out when you wrap it so let's go ahead and shred this up and see how i did all right so here we
go guys this is the moment of truth we're gonna go ahead and open up our pork butt and see how we did
and look at that if you guys look this fat right here is super nice and rendered look at that man
it's just so squishy and just pulls right apart let's go ahead and see how we did on this bone
right here this bone just comes out real nice and clean let's go ahead and set that off to
the side let's just cool down enough i could just come in here and pick up my hands it's
only a little warm and if you see this thing is just ready to just pull right apart this is
real pulled pork if you could just come in here and do this that is what pulled pork should look
like so as you guys could see we have some really nice epic bark on here and this just pulls right
apart look at that nice little smoke ring action that we got in there i say that we have to try
a bite so right here i got a nice little chunk of that smoke nice little bit of that nice bark
and a nice little hunk of meat so let's go ahead and give this a try and see how i did
smoking this at 200 degrees overnight like that really helps to get a lot of smoke flavor and
then that rub we have on there is just the perfect combination of barbecue spices with a little bit
of that sweet with that brown sugar because all in all the flavors blend like really really well
together and this thing just falls right apart like i'm barely applying any pressure to this
look at how moist this is i mean just look at this this is literally so tender so moist it's just
falling apart i'm barely applying any pressure look at how render this fat is i mean you could
take it this is the fat you could eat it's nice and yellow it's basically just all evaporated into
that meat the whole purpose of this video show you guys how to smoke this low and slow overnight
nice simple easy recipe how to smoke a great pork butt but more so it was to show you my homemade
seasoning and i also made a homemade barbecue sauce that i'm going to go ahead and try on this
so let's go ahead and get my sauce just right over here and this sauce jar is just going to be
just completely destroyed now it's disgusting full of like just straight up fat this little
piece right here looks good to me go ahead and dunk this bad boy in the sauce come here look at
that this is some homemade barbecue sauce you guys can see it nice shiny nice and glisteny
let's go glissa lee glistening glistening i don't know let's go ahead and give it a bite
that's pretty good i'm gonna go ahead and end today's video just by saying thank you guys for
watching i really appreciate all of you that are subscribed to the channel you hang out with me
down in the comments and all my videos it really means a lot to me if you are not subscribed go
ahead and hit that subscribe button like this video share with your friends or you could just
make this and then just you know light it on fire on their front steps you know like you
used to with like a bag of poop but do it with a pulled pork put the pulled pork on there light it
on fire and they'll be they'll be happy that they have this fire pulled pork i don't know i'm being
stupid now i'm just gonna end this video by saying thank you guys hope you have a great day night
or whatever time it is when you're watching and as always i'll see you in my next video
peace