11 Secrets to AMAZING Pulled Pork on a Pellet Grill

[@RumandCook]

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[@sam-ww1wk]

Details on the process are much more usefull than recipes. Thanks, man.

[@RumandCook]

Quite welcome. 🍻

[@RumandCook]

This might be helpful as well! ▶ *New Free Download* - 11 Secrets to More Smoke on a Pellet Grill: pelletgrillsecrets.com 🍻

[@johnleden1909]

Those are some very helpful tips, Jake! For all the pork cooks I've done on my new Yoder - the pulled pork butt has been the best. Like they were made for each other! Having lived in North Carolina that vinegar sauce is the best for me. Thanks much for posting!

[@RumandCook]

Thanks for watching! 🍻

[@Jimmer-Space88]

This video is still one of my favorites!!!!!

[@RumandCook]

Awesome thanks! 🍻

[@rsmith1894]

Great tips and I have to pull the trigger on buying that pork next time.

[@RumandCook]

Thanks. Well worth it! 🍻

[@aron6998]

i started using Dr Pepper/water as my moisture and its pretty wild the extra flavor it produces

[@RumandCook]

Hrmm interesting! 🍻

[@blackfish590]

Thanks for the great tips.. I'm in a tourney tomorrow

[@RumandCook]

Awesome. Good luck. 🍻

[@antoniowade3318]

Excellent video, 1st timer, outstanding instruction. Thank you very much. Again, I say excellent tips. Wade Out..

[@RumandCook]

Thanks much, I appreciate it! 🍻

[@RumandCook]

This might be helpful as well! ▶ *New Free Download* - 11 Secrets to More Smoke on a Pellet Grill: pelletgrillsecrets.com 🍻

[@williamwilson2624]

That's some good looking pork. I always smoke my pork butts on my Kamado Joe. Great video.

[@RumandCook]

Thanks much. I’ll have a similar video out for the KJ as well in the first quarter. 🍻

[@dougrogers835]

I have the same smoker and smoke tube. It is heavy duty but have had the temp sensor go bad and the pellet igniter go bad. Not to mention a 30 degree temp swing. As far as the cook in your video goes it is pretty much exactly like I do. Nice to get some reassurance. Looked like the perfect cook. As far as the sauce, I agree the vinegar is where it is at with pulled pork. With sliced or chunk other sauces are great too.

[@RumandCook]

Electronics go bad. I work in IT and see it all the time. I have 201 cooks on mine in under 2.5 years and never had a failure besides tripping over a temp probe 😃. Certainly heard about some failures though. Yoder does a good job at making it right though. The temp swing is because Yoder shows you real temps on a 4 minute average. Those units that have 0 temp swing are not showing actual temps. It’s impossible not to have temp swing. I have another product that doesn’t show any but my standalone thermometer doesn’t lie 😁. Sounds like you make a great pulled pork as well haha 🍻

[@troyv8302]

That looked fantastic. I find using a water pan in the pellet grill eliminates the need to spritz but I if I end up wrapping, I add moisture to the wrap. Nice cook!

[@RumandCook]

Thanks. I sprayed 4 times in 9 hours so not too bad, but a water pan won’t hurt for sure. 🍻

[@k1llerdir]

No matter what grill except gas cook till a great bark is set before wrapping using a temp between 180-250 degrees ferrinhite. Then wrap tight and bump up to 300 and cook till prob tender. Then let it rest and pull. Next use whatever sauce you like. Dry brinning helps.

[@RumandCook]

Yep that sounds about right. 🍻

[@CoolJay77]

Some good pointers.

[@RumandCook]

Thanks🍻

[@stanmoffitt9297]

Nicely Done Jake! Thanks again!

[@RumandCook]

Thanks much! 🍻

[@fredschaffer7330]

Great Great video! Never tried with the smoke tube but I will next time! Merry Christmas to you and your family

[@RumandCook]

Thanks. Merry Christmas to you and your family as well! 🍻

[@lx2nv]

Looks great man! Just did pulled pork, pulled chicken and BBQ beans (in Crown Peach) for our office work party yesterday. Came out great!

[@RumandCook]

Thanks. Sounds good! 🍻

[@lx2nv]

@@RumandCook everything is better with whiskey, right? LOL

[@1nanometer]

Looks great! I like your approach to cooking to probe tenderness. Not bad, for a Yankee. ;)

[@RumandCook]

🤣 Thanks! 🍻

[@SinisterMD]

Looks great. One of my favorite things to smoke because it's so hard to mess up...though it is possible. Couple things I do different though which have worked well for me. Once I get to the stall I'll put it in an aluminum pan and usually add just a little more rub and also some butter then cover with foil. Doesn't ruin the bark and gives a little more liquid for later. When I pull it I will have a waste bin where I throw all the nasty slimy bits or large pieces of unrendered fat. They're not pleasant to eat and when you're done you can ensure that every bite is just pure meat/deliciousness. When it's just the meat left you add back in as much of the liquid/fat from the pan to make sure it's not dried out. You might try the Killer Hogs Vinegar Sauce from Malcom Reed to see if you like that on here. Also, just curious, what was your Yoder probe reading? I did a couple butts this past weekend and both were at least 10-15 degrees higher than a good pen thermometer. I'm not sure if some of the heat gets into the rod sticking out of the meat or what but they are both calibrated and both read higher than real temp.

[@RumandCook]

One thing about Berkshire pork is you don’t get all that stringy chewy fat. Nearly all of it renders nicely. I’ve tried that vinegar sauce and it’s pretty good. The one I made in the other pulled pork video is better though. I had one probe go bad that was ready off. These ones were matching my probe temp. 🍻

[@timmcdermott9110]

They actually tell you in competition BBQ not to season the meat and let sit too long before smoking it as it will become salty.

[@RumandCook]

Competition BBQ is completely different. They use a ton of spices, injections, and all have salt. Competition BBQ is designed for one bite. This is backyard bbq designed to eat the whole thing. 🍻

[@steveandrushko75]

was that butt or shoulder?

[@RumandCook]

Berkshire Butt. 🍻

[@rjptrucking4598]

Idk I've never had issues with costco pork. People dont realize the same pork suppler who slaughters packages for 12+ brands. I've never had stringy fat and no idea what your talking about. Let alone the grill mates seasoning packages you lost any idea of decency. You can make your own own alot better cheaper and easier. Get away from pre packaged junk

[@RumandCook]

There is a night and day difference between Commodity pork and Berkshire. That’s like saying there is no difference between select and prime beef 🙄. As far as the rub, don’t knock it until you try it. You judged it based on the brand and being premade. I’ve turned tons of people onto it. It’s way better than many I’ve tried. Maybe open your mind and you might learn something. 🍻