5 Tips for Pulled Pork Perfection! | Chuds BBQ

[@inthesupernovashadow]

I have an engineer's mind. Cooking, grilling, bbq'ing... anything... it was a stressful activity for me because I was always paranoid about timing, quantities, and temps. This channel repeatedly has shown me how I can abandon that mindset, experiment, and enjoy the process unshackled from the confines of details (especially on more forgiving meats like a pork shoulder). Now I find myself watching videos like this one nodding along, maybe occasionally throwing up a hand into the air and saying "testify!" or "amen!".... things are getting weird. Anyway, thanks for making this all look so easy!

[@caseybbq]

Hog Sauce (by my best estimation from watching this video) 4 cups Apple cider vinegar 2 Tbsp Brown sugar 2 Tbsp Spicy BBQ sauce or ketchup 1 Tbsp Yellow mustard 1 Tbsp Hot sauce 1 Tbsp Worchestershire sauce Pinch each of the following: Black pepper Granulated garlic Cumin MSG Paprika Red Pepper Flakes

[@Houssam0691]

I'm muslim , i don't even eat pork but there is something about Bradley , whenever i see a new video posted i just click and watch the whole thing

[@letsgobrandon4163]

At least you can still eat brisket!!

I get the religious thing but u don't know what ur missing

[@clay8222]

Pulled beef would be a great substitute with a chuck roast

[@wcneathery3100]

Last boneless leg of lamb I did was cooked like a pork butt. It was absolutely the best lamb I have ever eaten. I highly recommend it. Just follow Bradley's method for the pork butt. Lamb will probably be ready for the foil boat in 2.5 to 3 hours and completely tender in another 2 to 3 hours unless you completely wrap and it should be done after 2 hours. If there is not much of a fat cap fully wrap it.

[@punkem733]

@ What is funny they don't eat pork because to them they are some of the dirtiest animals on a farm, wallowing in mud and shit, but funnily enough going be science they are basically the cleanest animals on a farm. The mud is a cleanser lol

[@briantucker7299]

This is the Best BBQ on KZbin. Keeps me tuned in for every post.

[@DUGSTANG281]

Hey Bradley, you've inspired me to buy a weber earlier this summer and try a bunch of your recipes. My family and i have enjoyed. Of all the fan-taste-ic dinners, do you have any dessert recipes that you could share one day?

[@bradpaulp]

Good idea. I did this skillet Apple crisp last year and it was great. Top with ice cream 🤌🏼

[@1stuart1]

I smoked an apple pie once. I couldn't really taste any smokiness, but it was probably the best pie I've ever had.

[@FightingTexasAggie]

I really appreciate it when you include all the Temps. When to wrap, when to pull off the put and when it's done resting.

[@all_n_baby]

How do you not have more subs? This is the best pulled pork video I've seen. My mouth was salivating like crazy. First BBQ channel that I've subbed to since How to BBQ right.

[@ChudsBbq]

Thanks for the sub!

[@r1c3pp]

Same for me, I don’t sub to really anyone, but his content is so good and consistent, I’m always going back to rewatch stuff. I picked up so many good tips along the way

[@tui_jr_510]

tried the foil boat method on a pork butt for 1st time this week. game changer! love those little bits of that add complexity and flavor. will be smoking a couple more this way for poker night in a few weeks!

[@FakeName39]

I see Chuds Bbq post... it automatically gets thumbs up. My man always delivers

[@lucasd2361]

Best pulled pork he’s made on the channel a year ago!!! Best pulled pork I’ve made to date today guess I’m watching your videos!

[@AndersonsSmokeShow]

I've been making quite a bit of pulled pork this summer, but I've yet to try a foil boat butt...... I may just have to try that next time! As always, great video bro!

[@Alex-ye1br]

Would these methods work when smoking on a Weber Kettle?

[@deeb7138]

I followed your suggestion and made my first boat to wrap my butt and OMG it was the best smoked pork butt we've done so far. You rock my friend. Thanks

[@derekhett8246]

Bradley, I would love to see a video about what to do with all the leftovers and how you organize your freezer. I am typically just cooking for my wife and I, so knowing how to reuse stuff and store it for later would help a bunch. Thanks dude!!

[@SuperiorEtchworx]

One great bway to use leftover pulled pork is to make a really simple napoli sauce and mix the pork into it in the last 5 minutes of cooking then serve it with your favourite pasta. I love it with Gnocchi sauteed in butter

[@dryholaos]

Vacuum seal your leftovers in servings that make sense for your family! Best way to store your leftovers.

[@rickcameron3688]

I am a new to smoking guy, absolutely love your channel , you make me want to watch all you have to offer. I will be doing a Pork Butt tomorrow on a gas smoker, Hope it turns out like yours, Thanks for putting all what you do to regular guys like me, your the best. thanks RC

[@skater61991]

Just bought a Pork Shoulder yesterday! Perfect time for this video! Nice refresher course.

[@jlove3270]

i love the fact that you enjoy a beer when cooking, thats what i call done right!

[@chrisrollins7882]

Thanks to this video i just made my first smoked pulled pork and it was absolutely amazing, thank you Bradly!!!

[@pkeaton1]

BBQ slaw simple but amazing! I always hated putting sauce directly on to a pulled sandwich.

[@cessxiii]

Agreed. This is why the way we make it at the place I work at drives me CRAZY. The pork is smoked with little to no seasoning, then it is combined with way too sweet bbq sauce and mixed, then MORE way too sweet bbq sauce on the bun, and the slaw that would cut that sugar from the sauce? Served on the SIDE. No matter how much I try to tell them that they're bastardizing the whole thing, they refuse to listen lol So it ends up a sugary sloppy mess that destroys the bun and turns it into nonsense. EVERY step of the process is wrong lol

[@peberly400]

The most impressive part is how you opened that bag of charcoal! I can never get the little strings to work!!

[@loridiaz1640]

As soon as I am done cleaning and putting up the last of farm pecans for the season I am going to get some pulled pork made up... I am great at water bath canning as I can a lot of tomatoes, pickles and I make a lot of jams. That 23 qt presto intimidates me a bit but no time like the present to learn something new.. been raining 3 days here in south GA so I have been getting seeds started and doing some pantry inventory. Got to build a new chicken coop for the chicks, I incubated 20 eggs... 15 hatched ... only 3 roosters ...they are 6 weeks old now ... beautiful !!

[@felixestridge8594]

LOVE that you know that slaw belongs on top of your pulled pork sammie!

[@GerardHammond]

that was a good one! Bradley you win all the the lollies today

[@bigtexx89]

I want that starter bad! When are you opening up orders again? Love the content, just picked up some pepper and rub from the chud store. Thank you for being a shining example of our Texas bbq on KZbin.

[@joehitterman8620]

Great video, thanks- and love seeing Mark Gabrick’s Texas Tang!

[@hinds90]

As a 1440p 2160p fan I noticed the difference right away. Can't wait to see some new welding videos as a welder myself.

[@bruceculversr1869]

In Chuds we trust! Another success

[@turbokat95]

Chuds BBQ (aka Bradley), I love how you explain everything and keep it very simple. I wish I started watching you before buying 4-5 rubs...what a waste now. But they, you live and learn and now I'm learning at Chuds BBQ University. I feel like everything that you talk about happens to us (eg, should've started earlier, temps too high, etc) except you can make up for that margin of error. Thanks and KEEP IT UP because "it's gonna be delicious"

[@AverageMo2552]

The "oops" drip always kills me 🤣. Loved the video brochacho.

[@andrewwilliams864]

When I get my new to me WSM cleaned at the weekend,this is the first thing I’m doing! Can’t wait 😝 loving your videos Bradley

[@gfhfresno]

How's about an old school Texas beef shoulder clod from the days before brisket, por favor

[@leightonlawrence8832]

Seeing those black gloves reach into the pork like its not even there is there and pull it apart Most satisfying thing to watch

[@OffsetRookie]

"Should have got started sooner" The story of my life! Great vid 🍻

[@crashtfa]

Hey Chud, you you should try a pulled pork slider using Kings Hawaiian rolls, that sweet bun with your Texas Pete’s hog sauce is on point

[@houndawg3]

Sliders are from White Castle. Anything else is just a tiny sandwich. There's a reason they call them sliders, and it has nothing to do with them being small.

[@MoreCowBellBBQ]

Tip number one, bud, use a plastic tub to add your rub; you can quickly get the sides and all around by turning the meat in the tub, and you will not waste all that on the board, and it will not discolor your block causing you to use harsh soaps to keep it clean while adding cleaners to your meat, and foil, what a waste too, use a heavy cast iron pot with a lid that fits in the smoker..

[@bmc5180]

@6:20.... is that a pocket clip I see on your Thermopen probe?

[@Cheffluff]

Great work that Foil-boat is the way to go… 🔥🔥🔥

[@TMac0925]

Chud’s, keeping the basics exceptional.

[@holg3070]

I am making this meat now. My first meal cooked on my smoker. And i used the foil boat. Thank you!

[@mindobersaglia3374]

Great video ! Where did you get those gas eyes that you heat the sauce on ? I would like to make me some for my hunt camp.

[@woodfiresmoke1267]

Dude you never disappoint. Always entertaining and a true pitmaster! Everything you cook is inspiring.

[@danielhipsman7287]

You are the best bbq channel

[@jeffreyspencer6761]

Irresistable! I laughed when you snuck some nibbles because that is what I do too. Keep the videos coming. Love watching. Enjoy trying your recipes.

[@vbelbel490]

Bradley, what about doing a full foil wrap and finishing it off in the oven? At what temp would you set your oven?

[@BehindTheFoodTV]

"Best other than whole hog"........is that a little preview of a new Chud Pigbox cooker coming down the line? This looked so good Bradley!

[@boejar]

For someone who doesn't like mayo based foods that slaw is calling my name. I love cabbaged but for can't touch the slaw or mac salad. This though Is making my mouth water so much. I already know its probably the best pulled pork sammich I would have ever tasted if I had the chance.

[@psalm6272]

Never tried the boat method for PB. Got to try it on next cook. Another great video!

[@spankymcduff9683]

Thanks for tips ...A neighbor is doing a brisket and Ill being doing 2 shoulders for neighborhood cookout tomorrow...

[@daniellogue3702]

I don’t worry much about temperature spikes anymore. I just try to keep temp constant until I reach internal temp, then I wrap it😁 My temp usually is 300-350. Sometimes it’ll spike to 400 if I add wood too soon, but it doesn’t hurt the butt bc of the fat cap🤷🏻‍♂️ Thank you Chud for helping me learn how to smoke.

[@jaybaum2911]

Hey Brad. Great video! Doing a pork butt for the first time tomorrow so I appreciate it! I saw you guys filming at Goldee’s a few months back when I was there and that sausage you made was wonderful. Thanks for being so nice. Hope to see ya again! Gotta go get my pork butt on.

[@sandorkoppanyi9618]

I’ve seen your Weber kettle video as well for pulled pork. What are your thoughts on using the snake method for pulled pork? It seems like less attention is required for temperature spikes, compared to having the indirect cooking method where you have to consistently reload the coals throughout the cook. Is it just personal preference?

[@Trumpetmaster77]

Great looking swinewich! That’s Texas tang is fire!

[@NickDrone]

Looks good I use kings Hawaiian rolls for buns. I use bbq sauce on the port with a vinegar based slaw with apples in the slaw.

[@sranda9647]

Love your videos! Can you use pork shoulder with the same prep and recipe?

[@derekrobinson2287]

3rd time I've watched this, mouth waters every time!!!

[@levicarey3184]

Awesome video! What kind of tip is that on your propane burner?

[@Meister1551]

I love your channel, you are a real showman.

[@title214]

Does the quality improve with a longer rest like a brisket?

[@duanehenicke6602]

Nope.

[@kyleburton7675]

Hey Brad - any thoughts on the overnight rest for pulled pork?

[@petewhitley1552]

Sir. Bradley, What is your most cherished tool in that pouch of yours? Thanks for your insight into grilling perfection!

[@matthewstall3902]

Great vid. Trying out your tips today. I am sure it will be great.

[@bmxracernc]

Not at all how we do it in NC, but definitely interesting seeing how you do it. 😀 But that's ok, people not from [eastern] NC don't really like our BBQ or Slaw or sauce. Love your vids, keep up the great work!

[@theotherrehtoeht]

You got any video recommendations for NC Carolina style butt? I’m interested in other ideas.

[@potblessrecipes]

This looks so delicious. Thank your for sharing your recipe. Really enjoyed it.

[@michaeldauria4386]

Hey Bradley that pulled pork sandwich looks so good. I wanna go make it the way you make it.

[@jvf7762]

You have done the long part, now use some of that pulled pork to make a KILLER breakfast taco spread. Seriously I buy a pork butt Sunday and on Tuesday this comes out. Perfect timing!

[@blainemitchell]

Could you finish that in the oven? It looks fantastic!!

[@danmarrazzo]

How would you position the fat cap during the wrap/ raft if smoking on something where the heat comes from below, like an UDS or possibly pellet grill? Would you put the fat cap up or down?

[@raduvisser]

Smoked a pork butt this weekend using the foil boat. It turned out absolutely amazing. Meat was tender and the fat cap was rendered all the way through. Love your vids

[@soumynonareverse7807]

Looks great. Another thing: what do you do to beef which you just ground up that accidentally fell on the floor?

[@ChadSmithakaCCG]

I just come to hear "There's a snake in my boot.". As a bonus I have learned a ton about BBQ'ing.

[@anthonycollari2134]

This is the only way I make pulled pork now ever since I saw your first video. Last one I did a week ago was the best one yet, foil boat method is key and just use salt/pepper/Lawry’s. Everyone needs to try this method! P.S please make a porchetta video!!!!

[@GorillaJoesBBQ]

Oh man. The bbq Pit Masters of KZbin Round 3 video is pulled pork sandwiches this weekend. Chud must of been wanting to get in on the comp! Lol

[@brad_neal]

Most excellent! Have you ever done any lamb? I have a leg of lamb in the freezer and have never done one before - it could be "deliceeus!".

[@yournextlevelsecrets]

pulled pork homemade bbq quesadillas. I used to make a quick version in the military that was a late night crowd pleaser. I think Brad could have some fun with that after doing a cook like this. I would like to see how he would balance the cheese with the meat and sauce.

[@chriskelly436]

Never tried the foil boat method. Can you get the same results with a disposable foil steamer pan?

[@JosephJoe-b5n]

Another idea besides sliders, is to eat it as pulled pork nachos with pickled jalapeños.

[@chriskwilas1330]

Great video as always! Was curious if you can smoke the picnic portion of the shoulder on your channel? I don't see much or any other channels using that part of the shoulder. Is it just because it is less desirable because of the skin and just tougher to cook? I know you did a direct heat full shoulder on your channel but I see picnic shoulders at my local grocery store and curious how you would cook it. Thanks for the awesome content!

[@davebasinger8277]

He’s done it

[@chriskwilas1330]

@@davebasinger8277 I know he has done a direct heat full, complete shoulder on the chudd box but a separated picnic from the typical pork butt I haven't seen yet on this channel or in other channels period. Swine Life Channel has don3 a just salt Carolina picnic but don't see many ppl cooking it on their channels.

[@davebasinger8277]

kzbin.info/www/bejne/rqa9YXmMZ86Ghpo

[@corey1788]

He smoked a pork picnic like 2 months ago. There’s tons of picnic shoulder cooks on YT.

[@tclark3141]

Can’t wait for the top 5 chicken video!

[@whayes1282]

You hit this one out of the park. Great job Brad, as always. You got me hungry now. Keep up the good work brother. Peace ✌️

[@itllbeawrightyep5579]

We mix in our sauce we make as soon as we are pulling it apart while it's still hot. Glad to see you do it too. Can't stand bbq that's been cooked and cooled of to add as kinda of a side sauce. We grew up doing whole hog so that's what we did.

[@warmsteamingpile]

Great video! Pulled pork is still one of my favorite things to cook.

[@joshfoss7407]

What's the primary reason for leaving the fat cap in tact? I've started removing the fat cap, bone and butterflying the butt with the aim of getting more bark in the final product and cutting down my cooking times. I actually split the pieces after butterflying as they cook at different rates. I don't find my butts drying out at all, as they have plenty of internal fat, and having the bark attached to meat as opposed to a piece of fat after shredding seems a bit more appetizing. Always looking for better results though. I do cook on a pellet grill as opposed to offset though.

[@DingusMcGillicutty007]

Can we all pitch in and get Bradley some insulated BBQ mitts? 😄

[@2005Pilot]

Heck No!!! One of my favorite parts! I crack up each time 😉🤣

[@burnt_nz_bbq]

I agree no need to score or trim the fat cap. Great cook as always 🍻

[@erikstenberg3122]

Great stuff duder. Keep it up your contents the best.

[@russjohnson7625]

Would you still recommend the foil boat on a Weber Smokey mountain where the heat comes from above?

[@littleshopintheshed]

BBQ Slaw!!! Soo good

[@narbekalantarians6269]

Excellent video for bbq beginners!

[@Drizz355]

Love the channel! Question - When you do your foil boat do you keep the fat side up or down?

[@rodmir500]

Great video! I know you have never really cooked any seafood on the channel, except the redfish but I would like to see your twist to oysters on a Chud box.

[@haroldgraham4993]

Chub you the best fast quick and understandable

[@jaredwatson8942]

I see youre not using your traditional leafblower this time. What was that?

[@dissonancE..]

Didn't know Brad rocked with the king of flavor fuiyoh

[@G_Fresh_]

How long do you think you can hold a pork shoulder in the oven at the lowest setting? I have a tricky schedule for a party coming up and your opinion would be very helpful!

[@x63]

I make a char siu pulled pork that is out of this world. It reminds you of the best boneless spareribs from your favorite new england Chinese joint.

[@wileygreene2593]

Is that little black thing you put the pot on to make your sauce a cordless hot plate? I have noticed it in lots of your videos.

[@stephenwilliams919]

Looks amazing brother

[@zacharymoore9028]

What is the ring you use to heat up the sauce? Looks like a circle of iron you put on the fire.

[@johnstyes7943]

Hey Bradley, LOVE watching your videos!! Quick question, do you think smoking the shoulder in an aluminum pan would have the same outcome as a foil boat? It seems like it would.

[@ZmannR2]

Here’s my tip. Filet that bad boy open and get that center griddle out and leave it open, because it’ll give you more surface area for good barky smokey goodness!