00:00oh frozen that's not a mouth shape I want to see when I start this video all
00:07right let's go guys all right so this morning I'm doing my final pulled pork
00:13test and you're gonna be a part of this why is his head shape like that look at
00:18the shape of his head something I want to include you in on I'm doing a
00:22competition in June I'm going to Lenexa something tells me that's not gonna work
00:27out for I've done quite a few barbecue contests and I can tell you now pulled
00:31pork so this dude doesn't know the dry brine is every so many months I've been
00:36doing a pulled not good yeah it goes today's the final test I'm gonna rub the
00:40meat down oh yeah dude this graphics it's kind of creepy looking just like a snake
00:49system for pellets will go updates for wood chips I'm guessing realistically 12
00:55hours this will smoke I bet he doesn't know how to use it unbelievable look at
01:00that I'm gonna score the fat side no why is he hold on look at this look at this
01:08knife out of fat look at it oh let me see if I can get it clear oh I'm terrible
01:14at
01:15this first off dude hold on this was accidental but check this out right here
01:21you see this ring this is a friggin germ trap now there's no way this guy's gonna
01:26be walking around with like all kinds of bacteria and sickness on his fingers and
01:31also he should cut his fingernails dude look at that gross gross but seriously look at
01:38this knife it's serrated look at it I'll take what I get guys if you're doing a
01:42contest what you don't want to do is have let me let me just jump back here what you
01:48don't want to do if you're doing a contest is you do not want your meat to look like
01:52this look at this all these jagged cuts this is not precision all right when you do a contest
01:58you literally have one bite to win that's it they take one they look at your food they
02:04take one bite that's it right so if anything is off at all you're not gonna win so do not
02:09use ever a serrated knife when you're doing any sort of contest trimming or
02:16anything like that I'm just telling you something tells me that he's over lighting it right here
02:21and sometimes I have to relight it a second time okay so that's what it looks like I will see
02:28you
02:28guys also his thermometer is placed in the wrong place it was placed right next to the bone here
02:33yeah you do not want to put your thermometer oh Jesus Christ it's burnt I'm beautiful she is no it's
02:39not
02:39beautiful dude you burned all of your rub that only lasted you burned your rub dude right now
02:44that is not 15 hours that lasted seven probably what you did is you lit it on fire with the
02:51hold on all the time I can almost guarantee you what he did right here is he when he used
02:55that torch
02:56he over lit it and then over burned it right you don't need all that for the the snake when
03:02you're
03:02already in a smoker as well so typically when you have something like this you can just set
03:09it in the smoker and the heat is gonna start to kind of cause it to smolder a little bit
03:13you don't
03:14have to be blasting it with a blowtorch you know what I mean it's a little too much let's look
03:20at
03:20this burnt ass I can guarantee you it's burnt now there are rubs that will make your uh look there
03:28are
03:28rubs that will make your bark black it's supposed to now typically you would use that on like a uh
03:34you
03:35would use that on uh like a brisket right because a lot of texas briskets have black bark uh but
03:41you
03:41do not want to do that with a pork butt especially he said it was a kcbs contest you don't
03:46want any part
03:47of that uh with the kcbs uh contest you're going to uh want like a more traditional kansas city style
03:54look right so you're gonna want uh like a deep kind of auburn color uh you're not gonna be you're
04:00not
04:01gonna want this burnt crap so don't move this because you'll get ash all over your meat okay
04:11don't touch this or pull it out away in the opposite direction of your meat you're only gonna do that
04:16if you're a dumbass all right guys that's gonna blow all of your meat if you just gotta be careful
04:21you might as well honestly just shit on the meat at this point gorgeous some of the inside looks like
04:26it's probably all right but you can tell around the edges so this this right here oh crap let me
04:31see if i can get a little better look here oh crap now i gotta look at this a-hole
04:35okay so right in
04:37here you can see when you first cracked it you can see it right here too see that brown color
04:41uh that brown color is a uh is an indication uh that that it's it's like dried out like almost
04:50like
04:51fossilized meat you know what i'm saying and how that's right under the bark it makes sense because
04:54it's just been burnt to like literal like plastic too beautiful so what you guys don't see is my
05:00family's here everybody's here to part what we also don't see is him pulling the bone out showing
05:05the clean bone because it's not going to be a clean bone so i'm just going to try a piece
05:10right now
05:12that's a big piece he doesn't want to eat it i'm gonna do a little piece he doesn't want to
05:17eat it
05:22look he does not like it he's trying to figure out what to do okay it literally he's like this
05:28is
05:28false part guys okay look if you notice here all right i'm i'm pointing and you guys can't even see
05:33so if you notice right here there's no bark attached to this piece that he just pulled off of the
05:38bark
05:38because the bark is burnt you know what i'm saying that's uh yeah they're all just well and they're all
05:46too afraid to speak out because he's uh an abusive jackass right you pull apart with your fingers
05:52it's perfectly cooked no perfectly smoked no perfectly sweet on the outside it's got no not
05:57a chance grounds on the outside it's got the paprika don't buy anything from this guy last time we talked
06:02about a sauce don't buy anything i could just sit here and eat in front of you for like an
06:06hour but
06:06i'm not going to because he doesn't want to and i will be taking you guys live to the competition
06:10in
06:11june don't you'll be right there with actually i do kind of want to watch that i'm going to look
06:15and see if i can find that video
