BBQ Pork Butt Smoked Pulled Texas Style Backyard in UDS Smoker how to by Harry Soo dinner

BBQ Pork Butt Smoked Pulled Texas Style Backyard in UDS Smoker how to by Harry Soo dinner
I show you three easy ways to smoke pork butt wrapped in butcher paper that’s great for backyard, catering, or parties using a Big Poppa drum UDS smoker. Click”SHOW MORE” for all the information links!!!

I’ve been fortunate to finish as high as third place overall in the KCBS Team of the Year (TOY) in the pork category in 2011 out of over 5,000 professional teams competing. The pork category involves cooking a Boston Butt cut of the hog which comes from the shoulder muscle. Most successful teams inject the butt with a variety of homemade injections as well as commercially available injections. I this video, I show simplified methods used when I cook for my poker buddies. One is injected and rubbed, a second has a simple salt, pepper, garlic rub, and the third has no rub nor injection. W T F you may ask cooking a butt with no seasonings or marinade whatsoever? Look and try it my way and you’ll be rewarded with a smoked pork butt that’s full of flavor and perfect smoke. All you need is a bit of your fav BBQ rub at the end and some vinegary BBQ sauce.

More modules coming in the future to take you through every stage of competition techniques adapted for backyard cooks.

How to select Meats –
Coaching new teams in pork –

Pork Injection shootout –

Harry Championship BBQ Sauce
Harry Love Meat Tender Rub
Pink butcher paper
Big Poppa Drum
Water sprayer
Buy BBQ Gear on Amazon that Harry likes:
Harry’s rubs and sauce on Amazon:
Knife sharpener…
Jealous Devil Charcoal…
Weber Smokey Mountain 22…

Pork Butt
Pork recipes

Harry’s website w 200 recipe:
Harry’s BBQ class info:
Harry’s rub and sauce on his website:
Thermoworks thermometers used in video:
Charcoal Harry likes:
Why you don’t wash your meat

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Hi! I’m Harry Soo, a Grand Champion pitmaster from in Diamond Bar, near Los Angeles. Welcome to my vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.

On weekdays, I’m an IT nerd living a Dilbertesque existence in a fabric covered cubicle in downtown LA. I’m the head tour guide for a team of IT project managers who build datacenters, networks, servers, and infrastructure that helps bring tap water to 300 cities and 20 million residents in SoCal.

On weekends, I come alive as a pitmaster, competitor, and BBQ instructor. You’ve seen me on BBQ Pitmasters, Food Network, Chopped Grill Masters, Smoked, Cutthroat Kitchen, and local TV in California. My shtick is I’ve used a humble 18-inch Weber Smokey Mountain smoker to win 100+ first places and 1st place USA in the Kansas City BBQ Society (KCBS) awards including best chicken, brisket, and sirloin; and I’ve won over 27 Grand Championships. I’ve personally taught 200+ classes and trained 3,000+ pitmasters in small hands-on dozen student classes in the US, Sydney, London, Kuala Lumpur, Canada, and Hawaii.

I get many questions weekly about how to grill and barbecue. Since I started cooking professionally in 2008, I’ve answered thousands via email so I decided to post my answers via video to reach a wider audience. I’ll do my best to post a video on my channel periodically. I upload vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes; as well as interviews and stories. texas mukbang pulled pork dinner

BBQ Pork Butt Smoked Pulled Texas Style Backyard in UDS Smoker how to by Harry Soo dinner

17 thoughts on “BBQ Pork Butt Smoked Pulled Texas Style Backyard in UDS Smoker how to by Harry Soo dinner”

  1. I rub down my pork butt with Avocado oil and only thing I put on it is Hungarian Paprika for some beautiful color, that's it. My preferred fuel is strictly a lump charcoal blend of post oak, sugar maple and cherry. I love that you took the time to do this video, good stuff 🙂

  2. Hello Harry new subscriber!!! Look forward to learning from you! This is a great video! Take care!

  3. Great video Harry. For years we used salt and pepper and garlic powder and I've done several without any seasoning at all. The vinegar sauce makes all the difference. Nice porky flavor. Now I like pretty much everything. 🙂 Thanks for the great video.

  4. At 190 to 200 degrees is the pork tender enough to shred or would additional cook time be needed? I saw how you cut the butt's so I'm not sure. Still pretty new to the whole smoking game but love that I found you thru Baby Back Maniac!

  5. Another great video. Can you do a video or offer advice on how to get the right amount of smoke of different meats and also the preferred woods for each. I am running a wsm 14”

  6. Harry:  Thank you for showing us this comparison cook of three different pork butts.  I use a Stainless Big Poppa Drum Smoker and will definitely cook without any rubs next time.

  7. Very informative video. Big surprise with butt with no rub or injection. Thanks for sharing. Tony

  8. What are the toothpicks for? I noticed that when you were putting it in the smoker thanks

  9. Thank you Harry. I'm learning so much from watching your videos. You are a BBQ genius. Hopefully in within the next week I'll have my first cook on the new smoker. One day away from it coming. Again thank you bro, I cannot wait to start my journey

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