HarleeJaxBBQ

Hey, welcome to my channel! On this video I'll be slow smoking a pork butt on my MasterBuilt 560. Keeping it simple, and at the end I'll be making pulled pork jalapeño poppers. So check it out, you're not gonna want to miss this! Ingredients.... ∙ 6 to 8 pound pork butt. ∙ Mustard for binder. ∙ Killer hogs AP Seasoning. ∙ Heath Riles Garlic butter Seasoning. ∙ Fiesta brand Fajita Seasoning. ∙ 1 cup of light brown sugar. ∙ 1 12oz cherry Dr Pepper. ∙ 6 large Jalapeños. ∙ 1 block of cream cheese. ∙ 1/2 pound wrights bacon. The cook.... Prep pork butt and trim off any corners that might burn up in smoker, next you you'll need to score the fat cap about 1/4 inch deep' in a cross hatch pattern. Now rub mustard all over pork butt for a binder, and apply seasonings or your favorite pork rub. Preheat your smoker to 225℉ and smoke your pork butt for a good 3 to 4 hrs, or until it gets a good bark. On this cook I'm using pecan wood for a good mild smoke flavor. Once you have the desired bark and color you want, put your pork butt in a small pan and apply cherry Dr Pepper, with a little bit of brown sugar. Wrap top of pan with a sheet of foil, place back on smoker and increase the temperature to 250℉ to speed up the cooking process. Continue to cook the pork butt until it reaches an internal temperature of 203℉. Once it hits 203℉ remove the pork butt form the smoker, and let it rest for a good 2hrs. Shred and prep for your jalapeño poppers. (You can also refrigerate your pulled pork and make your poppers the next day.) Pulled pork poppers... Start by slicing your jalapeños in half, and apply a small amount of cream cheese (leave enough room for your pulled pork). If it's the next day, just apply the pulled pork at refrigerator temperature, no need to reheat. Once your cream cheese and pulled pork are prepped on the pepper, wrap with one slice of bacon, preheat your smoker/grill to 350℉, and apply poppers to smoker/grill until the bacon is at your desired crisp and color. You can also apply a little bbq sauce once your bacon is cooked for an extra burst of flavor.

Hey welcome to my channel on this video, I'll be smoking up a 2lb chuck pot roast, shredding it on some jalapeño Cheetos with pico de Gallo and grated cheese! Ingredients... ∙2lb chuck pot roast. ∙1 bag of cheddar jalapeño Cheetos. ∙Grated cheese. ∙Pico de Gallo. ∙Salt pepper garlic (SPG). ∙Worcestershire sauce. ∙Mustard. ∙1 can of Beef consommé. The cook.... ∙Total cook time with prep 3hr 10min with a 30min rest time. Apply Worcestershire and mustard on roast for a binder. Then apply coat of (SPG), Set your smoker/grill to 300 for a faster cook until internal temp reaches 160℉. (Be sure to spritz with distilled water during cook) Then wrap in foil with 1 can of beef consommé. Put back on smoker until internal temperature reaches 203 to 205℉, Once up to temp pull roast and let it rest for 30min to 1hr. Once rested shred and apply to your Cheetos with pico de Gallo followed up with your favorite grated cheese and hot sauce. ...NOTE.. If you would rather do low and slow set your grill to run around 225 will probably take around 4 to 6 hours to cook.

Hello welcome to my channel on this video i'll be reverse searing skirt steaks on my Masterbuilt 560, using Kingsford pecan charcoal. Ingredients....⬇️⬇️⬇️ ∙2 gal freezer bag or bowl. ∙2 skirt steaks ∙1/2 cup Worcestershire sauce. ∙2 limes. ∙1/4 cup cayenne pepper olive oil. ∙1Tbs franks red hot, or your favorite hot sauce. ∙1 can of beef consomme. ∙1Tbs paprika. ∙1Tbs onion powder. ∙1Tbs garlic pepper by fiesta brand seasonings. ∙1Tbs chili powder by fiesta brand seasonings. ∙1Tbs pepper. Mix all ingredients and squeeze fresh lime, with skirt steak in freezer bag or bowl. Put in your refrigerator for 6-8 hours to tender meat. After your steak has marinated, preheat smoker/grill to 225℉. Place skirt steak on grill indirect heat, to bring the internal temperature up to 120 to 130℉. Once up to temperature remove steak, and preheat grill to 650℉, or as hot as your smoker/grill will go. And begin to sear steak on both sides. Pico de Gallo recipe....⬇️⬇️⬇️ 1 to 2 limes. 1/2 medium white onion. 1/4 cup cilantro. 1/2 large tomato. 1 to 2 Jalapeños. Chop all ingredients besides lime and mix together in a bowl. Cut limes and squeeze to desired taste. Season with salt, pepper, garlic, ground cumin to desired taste.