Cajun Pulled Pork on a Yoder YS640s | How to Smoke Cajun Pulled Pork

[@BehindTheFoodTV]

Man I don't know how you did it, but when you opened that foil package I swear I could smell how good it was! Great cook - I'll put this on my list!

[@PigAndBeef]

Haha! I think I experience that every time I watch one of your videos. Thanks for the kind words!

[@BehindTheFoodTV]

@@PigAndBeef I guess we’re doing something right!!!

[@ProvoBeastAudio]

When I received notification that Pig & Beef posted a new video, I thought I had died and went to heaven.

[@PigAndBeef]

I can assure you that you are very much alive. Let’s get together and have some BBQ.

[@MoneypitHomestead]

Hello, enjoyed this video and thanks for the delicious looking recipe wish I was there to sample it. Have a wonderful day, lisa@moneypit homestead

[@mikesmicroshop4385]

If you are going to wrap it in foil, then there is no point in keeping it on the grill! Just put it in your oven. In the foil you are burning your smoker pelts just for heat and that is a total waste! In MHO wrapped in paper or foil put it in your oven as there really is not going to be any smoke getting to the meat after that so why not have it more convenient to look after in your oven. Unless it is to big for the oven that is of course.

[@PigAndBeef]

All valid points! A lot of times it depends on if we are cooking something else in the oven, but we’ve also thrown it in the oven as you’ve suggested. Thanks for watching!

[@426superbee4]

That was tender! Good job. but mine is lots more tender Risen it and pat it dry then coat it with butter, then add your seasonings. slow cook it on the pit with foil around it > To finish it off in the last 30 or hour> open it up and let it char Reason i do it this way is? to SAVE THE BROTH to pour back over it and to store for tamales

[@426superbee4]

If you want a tender beef, steaks, chicken, or pork ect? Must use baking soda water brine over night is best. No less than 5 hours ~ steak and things will melt in your mouth