I DRY AGED a Pork Shoulder for 35 DAYS (the key to the best pulled pork)

[@captain_commenter8796]

That awkward moment when cats of all things are getting higher class meals than you:

[@pento6621]

may i introduce you to Nick DiGiovannis hamster

[@odddevil9535]

good tip gonna see if someone takes me as their cat

[@JazzKazoo0930]

@@pento6621 sadly Pesto the hamster actually died a little while back

[@allanflores25]

@@JazzKazoo0930 yea so sad 😢

[@i_fuze_hostages6]

@@pento6621 rip pesto

[@gavinminton210]

I mean you don't just cook it you teach it. I've learned so much from this channel thank you.

[@BugsyFoga]

I currently have a pork shoulder in my fridge, so I’m definitely curious which method is best for me .

[@bobmuiler8508]

imagine the planning that goes into this video's, specialy with 35 day dry aged experiments like this. its like you have to prep the brine one 34 days after the first day of filming and so on. Mad respect!

[@liquiddnbva4981]

We need more Tibby reviews for sure

[@scottshill1927]

Dude... you've got to do a combo now. Find the ultimate pulled pork. Dry age the cut & then dry brine it before sticking it in the smoke. Maybe you'll pull out the best of both preperations.

[@MaxtheMeatGuy]

Great idea!

[@MaxtheMeatGuy]

@A Z the cook is not based on time. Mostly based on color of bark and internal temp. Wrap anywhere between 165-185F internal once bark is where you like it. Can’t go wrong pulling anywhere in that range. Wrap then pull once it’s tender, usually 205F internal. You know it’s tender when thermometer slides through like butter. For reference should come out to 60-90 min per pound

[@kitkindy]

What about an injection after the dry age? I have a butt dry aging for 35 days now!

[@l-wolverine2211]

Talk about a “Fancy Feast” for Tibby.

[@carlwagers9829]

Frfr

[@Percussionists]

I’ll do anything to be dry aged for 35 days 😩😩

[@tuomaslilja1027]

Ayo!?

[@tomtrieger1874]

mam, u have a problem

[@datgaydangernoodle1315]

Ummmmm-

[@insertbadchannelnamehere3673]

Get help

[@xhytecodm]

seek god

[@-StingRay]

Tibbby about to be the new Gordon Ramsey.😂

[@Muichirooo]

Frfr 💀

[@widodoakrom3938]

Lmao

[@koda6841]

Hey man if you see this can you make longer videos?? I put them on while I’m eating/cooking but end up watching 3-4 different videos and run out of your content super fast. Longer videos would be sweet + it helps you too for your watch time (;

[@MaxtheMeatGuy]

That’s awesome, I definitely will! Appreciate you watching them 😃🙏

[@funtimeferrets1066]

so here i am 3:19 in the morning watching max make pork. and dying of hunger.

[@Last_Chance.]

My man! Always coming through with a cook I never would have thought about

[@ng-ht1vx]

I raise my own pigs, and I've used a different brine on my pork. Per cup of water, I add a heaping tablespoon of salt and a heaping tablespoon of sugar. Brining is 2 days per inch at the thickest part. To cook, I use a roaster with apple juice and teriyaki sauce in it at 200f for 10-14 hours. To cook at that low heat, the brine is necessary to keep the meat safe. Sometimes I'll cold smoke it first before putting it in the oven.

[@YuiYuria]

Are you Japanese?

[@ng-ht1vx]

@@YuiYuria nope

[@YuiYuria]

@@ng-ht1vx But you still make Japanese style pork, good job!

[@mouse2689]

Gotta say Max love your channel...i also love the you and guga collab i wouldnt minds seeing more of those

[@danielm.595]

3:07 it amazes me in how far KZbin auto-subtitles have come, despite your misspellings of prosciutto, the subtitles always spelled it correctly.

[@TheGlamorousLifeofNae]

All of these look so amazing! 😋😍 I can only imagine all of that good flavor.

[@Bobajeff17]

This meat looks so good tibbys so lucky

[@Brandon-yq1tm]

As a texan I prob would go with the dry brine, though I bet a marinade would have even better results than the wet brine

[@fadithefoodie]

Great video! Just love the pulling of the pork, could watch that all day

[@milankostic6032]

compere aligator meat,fish meat,pork meat,beaf meat and chicen meat all dry aged

[@charlottehornets110]

tibby is actually a living legend

[@nelsonglinton]

I'm no cook expert right, but I was thinking that you should wet brine a pork shoulder and then dry brine it for 24 hours and then smoke it low and slow, but pour the juices back onto it if there's any lingering in the container, not from the wet brine container but the dry brine, and continue spritzing it with apple juice like normal so that the bark doesn't dry out and take it out when you think it's ready and see if you get the best of both the dry brining and wet brining methods on pulled pork after it is cooked completely. I think it should be juicy with also the same or a little more punch of flavor than what was given to you with the dry brined pork shoulder.

[@MikeS42069]

Killer Hogs is such a great rub. I love Malcom's SPG!

[@adamsapple6914]

For all of my cream cheese lovers I have a special recipe 1:cover in bbq rub 2:if you like to cut in cool ways 3:smoke for two hours at 200f

[@davek88]

Awesome video!!! As always, my mouth is watering and I learned something educational - that the pork butt isn't part of the pigs butt👍🏻

[@matthoward123]

That Killer Hogs BBQ rub isn't shy on the salt to begin with. Surprising choice.

[@Lakakaeditz2001]

Bro it makes me sad that your shorts get so much more clout than these gems. Keep it up though!

[@MaxtheMeatGuy]

🙏🙏

[@emininemdv123]

Last three vids have been the best

[@MaxtheMeatGuy]

🙏🙏

[@Panic_Attack420]

Max: Add as much bacon as you’d like. Me: *uses all the bacon in Tescos*

[@Muichirooo]

Tibby is so lucky wth😭😭

[@Valentin2to0]

Next video: Dry aged salmon tasted by Tibby😂

[@shadowtheimpure]

For me, I'm very partial to dry brining pork regardless of the cut or application. Chops? Dry brine. Roast? Dry brine. Ribs? Dry brine!

[@rrroush2313]

Fantastic video. Notice you have the new camp chef. I smoked the best pulled pork of my life on that smoker. Something about being able to add extra smoke makes all the difference. With pork I think the brand of pork makes a big difference. I’ve noticed Prairie Fresh is hands and feet above a swift or hormel product.

[@tombart4985]

He says cooking over apple wood but its actually just pellets on a Camp Chef grille hence the terrible bark and smoke ring. A true offset turns pork butts into meteorites with at least a half inch smoke ring

[@Taygio]

Killer Hogs seasoning. Shout out to Malcom.

[@reaperanon979]

Dry aging and then dry brining it would really combine the best of both. I love the nutty flavour of pork but without dry brining it does lose out on the moisture.

[@joshualogan6210]

I love once he say let’s cook it low and slow

[@zachshumway4605]

The bbq rub is 'Killer Hogs'. Its great stuff

[@regentsaquariums5692]

I love that wet brine submerged is my personal favorite!

[@Invialed]

Question why do you like to cook with applewood? Does it somehow change the flavor?

[@scottshill1927]

Each wood has a different flavor. Fruit tree woods generally are sweeter and more mild. Perfect for pork & foul. Something like mesquite is very strong and bold. Imo, tbe best for beef. Nut tree woods are kind of between the extremes. A good, general, all-purpose wood, however, is oak. Nice & smokey without being overwhelming. Great for all meat. I personally like using something like apple with a little oak mixed in. Sweet but also a more pronounced smokiness.

[@owendodman3037]

why not go for broke? wet brine and dry brine before dry ageing them, only add bbq rub and pepper to those two and do a control! Cheers 🥂

[@TempoMonstrocity]

I enjoy these videos and learning something new about meat.

[@jonathanhadden8199]

That bbq sauce recipe sounds pretty good. But I would definitely put it in a blender after reducing. The thought of a chunky bbq sauce sounds pretty off putting.

[@justaguywhowatchesyt495]

HI MAXXX!!!

[@michellejames2447]

Great video and your cat is a star!

[@c.m.junior2686]

The pulled pork looks insanely delicious...Tibby just likes the regular cat food...lol. I had cats that were the same way. Thank you for the awesome video...🥰

[@KM-pq7jk]

Dry brining, better and correctly known as dry curing. Brining means in liquid.

[@AmazingJunkie]

great video, the pinging noise every 5 seconds was a lot for me though

[@axesoccer7887]

Every time I hear pork butt, all I think of is “PORK BUTTS AND TATERS!”

[@abhijitnelli7268]

The BBQ rub ! All hail Malcom !

[@ryanspangler4569]

Tibby is such a good boy

[@TheOmegaman888]

movie magic!!! the cat hair on the shirt tells a different story

[@ronsimpson143]

I keep bacon fat. When I smoke some pulled pork, I cook an onion, garlic and jalapeno peppers in the fat at low temp for about four hours. Then I use it to inject into the meat. I inject it near the bone and let it seep out into the meat. I also do this for smoking turkey. I hate normal turkey. It is so dry and bland. This solves those problems.

[@LeKing-gc6kn]

So if you got applewood low and slow then do plywood high and dry

[@FunnyPlayzYT1]

THAT ONE KID:FiRsT

[@Muichirooo]

I swear there’s always like 50 of them😭😭

[@cookingwithmom1838]

Best chef ever u would love to taste it

[@Flexible_photon]

Tibbi has the genes of her sabretooth tiger ancestors. I think she would prefer you just release the pig for her to hunt.

[@Jaleel_1]

Hi max how is your day

[@carlwagers9829]

Max do you have a cookbook? If not have you ever thought of writing one?

[@MaxtheMeatGuy]

I’ve been really thinking about it!

[@naderz4064]

my dog would have chose both lol but pugs will eat almost everything lol thanks for the ideas i nvr thought to do any of those ideas on my pulled pork

[@iszacjohnsammut5617]

How long do you cook it after you wrap and also can you wrap in tinfoil??

[@simonphoenix3789]

I don't get the point of cutting off the surface when its not even discolored. It looks like its still good to eat, and would probably make a nice crust.

[@thepeepeeparalyzerofficial4397]

My cat’s adopted as well, her name is also Tibby but we call her Tibby Cat

[@MaxtheMeatGuy]

No way! That’s awesome haha

[@pekkalaitinen8769]

That cat food was cooked by Marco Pierre White

[@johnconnor8206]

4:16 that’s just the natural color of steak

[@Coldzone]

I need more of tibby god damn.

[@jakeblakeman9064]

This guy is the only one able to say Worcestershire correctly.

[@johndoe5440]

Tibby is a obviously a proud practitioner of Islam

[@stasc5539]

Love this channel but I'm slightly confused how did you get all the cuts at the same time? dry aged one for 40 days and the others came out at the same time as the 40 day so did you keep the other 2 for like 38 days then do the experiment?

[@jaredhancock5154]

In my whole life of having cats, they like bland food, unless it's bacon. My beloved Homer (RIP) loved bland meat unless it was bacon

[@Page001B]

I know I am late to the party so this may not be seen but there it is: would it be possible to compline dry brining and dry aging? I want to emulate a ham but I want to find a way to not add sugar and nitrate… the dry aging looks amazing so swing that it works I will totally try that, but I wonder if you could add the benefits of pre salting on top of it…?

[@Page001B]

Like dry brining for a few days than starting the aging process…?

[@stardust_sonic]

Either Tibby didn't simply want the pulled pork, or it must have whispered "Don't eat me" to Tibby's ear.

[@seanfarrell3373]

The wet brine went red because the salt draws the blood out of the bones in this cut

[@axle1717]

What do you do with all the meat you cook?

[@jeremypearce3056]

I think you should dry age and then wet brine. Same timing 40 days dry and 1 day wet then smoke.

[@jerrysanchez5453]

I wonder if the dry age kinda did like Iberico pork makeing it nutty

[@sbear6553]

Can you cook it then dry age it then cook it again? im curious to see that

[@merlethecrow7356]

probablt not, it'll prob rot

[@SaulGoodman4432]

It's soo bad that I always watch these at night and I get hungry

[@cy5386]

Man’s gotta send the catfood company a hundred dollars now 😗

[@kylejarmolych]

Is that the camp chef pro series? Been interested in adding one to my line up of pellet grills (yes I have a problem)- how is it?

[@MaxtheMeatGuy]

It’s the new woodwind pro! I’m a huge fan. You can add charcoal and wood chunks for smoke flavor that I’ve never gotten with a normal pellet grill. Better bark too

[@kylejarmolych]

@@MaxtheMeatGuy that sounds amazing! I always miss the slight charcoal flavor my dad gets when he uses his big green egg. Keep up the great content Max, it always inspires me to go cook/smoke stuff :D

[@kurtalgarme5263]

high quality vids

[@Jayden_parish13]

I DARE YOU MAX!! to make a ribeye marinated in the 2022 one chip challenge 🤪 good luck! 👍

[@delmaverick1890]

I’ve never tried to make Pork butt. But I’m going to give it a try. Wow

[@OneManBandWoodworks]

I can't believe you bit the fork

[@johnsmit3573]

Liquid smoke? No. Everything looks awesome though and great experiment. Thank you for this!

[@tuffgong2568]

Just bought a healthy shoulder at farmers market :)

[@sirbellamo]

How does the meat not spoil while it's being dry aged?

[@flompi384]

real ones remember when it had "my cat tried it" in the title B) Great video!

[@MaxtheMeatGuy]

Haha only the real ones will remember. Thanks!

[@skeltonjack55]

And here I am eating a $1.25 pot pie after work....

[@demonicar]

Hey Max for your 10m subscriber special you should dry age yourself.

[@robBears96]

What do you do with all the extra leftovers? I bet your friends love hanging at your place lol

[@Tomatosoupbla]

Wet age a file mignon in whiskey

[@harisharis855]

Do the same with lamb

[@soumynonareverse7807]

You mentioned not to spray the fat but just the protein. As tne fat sits on top, isn't it a self-basting proces? So why spray at all?

[@MaxtheMeatGuy]

It not as necessary on a pellet grill. But sometimes the bark on the sides gets too dark/burns, that is when spraying really helps

[@Κωστας-ν1ψ]

this video is very good

[@sebasti3n]

I like your videos! You went to China? Where did you live? Pretty messy nowadays. A few of your videos remind me of the food there 😊

[@MaxtheMeatGuy]

Thank you!! I was in shanghai for 8 years

[@gabrielatorres211]

Fantástica receta

[@ieri_creations]

Awe! I love Tibby!

[@charleselmer8729]

dry age and then dry brine

[@E-M-C]

Video title says dry aged for 35 days, but you say 40 days in the video @ 2:22. So was it dry aged for 35 or 40 days?