I Tried Rodney Scott's Sauce on Smoked Pulled Pork and This Happened!

[@RumandCook]

▶ Download my new free guide, "11 Secrets to More Smoke on a Pellet Grill," today! www.pelletgrillsecrets.com

[@ScottCassidy-r9t]

Rodney sauce is really easy to make, the directions are in his book. It’s amazing when fresh.

[@RumandCook]

Hrmm I thought he didn’t share the official recipe. I’ll have to check it out. 🍻

[@k1llerdir]

I wished I would have caught your video earlier. Now a 11:30pm est. I was busy all day smoking brisket on my 250 gallon offset from 3:00a.m.-11:00p.m. Put them in my smoking tex to act as a warming oven. I wound up smoking 6 briskets, 2 racks of Chuck ribs, and 2 racks of spare ribs. 4 of the briskets where my neighbors. They got the briskets and I cooked them with mine. It was a hot one today.

[@RumandCook]

Sounds like a busy day! 🍻

[@davidrussell631]

Although moist, sticky or cooler surfaces will attract more smoke, it doesn’t mean that the smoke won’t keep adding flavor to the bark later in the cook after the meat gets hot. The smoke ring is what doesn’t develop any more once the temp of the meat exceeds 140*.

[@RumandCook]

True, but I want as much smoke deeper into the meat as possible. 🍻

[@fredschaffer7330]

Really great looking pulled pork! First time I have heard of Rodney Scott, but if it has your blessing then In am gonna have to try it!

[@RumandCook]

He’s big in the south. Def worth trying! 🍻

[@CoolJay77]

That sure looks good. I'd been making some sort of replica of the Rodney Scott sauce, it works great on pork.

[@RumandCook]

Yeah I’m def going to have to tweak mine to get a little closer to his. Definitely tasty! 🍻

[@igotJesus88]

That’s cool. I’m about 45 min from Rodney Scott’s restaurant. Never been though.

[@RumandCook]

Awesome. Def worth trying I think. It was so good. 🍻

[@smokingtarheel3003]

I've always wanted to try Rodney Scott's sauce. He and Sam Jones are whole hog heroes. Looks really great!

[@RumandCook]

Thanks. Def worth ordering some! 🍻

[@praetorxyn]

Heath Riles' Tangy Vinegar BBQ sauce is divine on pulled pork if you've never tried it.

[@RumandCook]

I’ll have to give it a try. Thanks 🍻

[@praetorxyn]

@@RumandCook I don’t mop with it or anything, I just pour some over the pulled pork when it’s on the bun.

[@es0terra]

Where can I buy the mop Sauce? Can’t find it online.

[@RumandCook]

I just googled his name and his site came up. rodneyscottsbbq.com/shop 🍻

[@lx2nv]

I went to Charleston last year and went to Rodney's. he happened to be there and actually took a pic with me. Very humble and cool guy. I'm not a vinegar guy, but I had to try his sauce while we were there right?

[@RumandCook]

I never used to be a vinegar sauce guy, but have definitely grown into it the more I make pork. I just grabbed his book and there is a version of it in there, but doubt it is the exact same. 🍻

[@lx2nv]

@@RumandCook ill check his book out. I went and got a butt yesterday and want to try my own mop sauce. The only vinegar will be in the hot sauce and W sauce. We'll see!

[@MainahTony]

been seeing lot of Pecan pellet and pecan shell smoking..... im like u LOVE the bear mountain, but have u tried these? i tried in masterbuilt gravity feed, ehh they are ok

[@RumandCook]

No I haven’t played with them. I’m pretty sure Smokin Joe has partnered with them and says good things. I prefer having more flavor options than just the one. 🍻

[@MainahTony]

@@RumandCook SAME i do love the bear mountain :)

[@winstonmcgill6667]

You should try his method for cooking ribs on a komado. Excellent and it only takes a couple of hours. It's in his cookbook

[@RumandCook]

Cool thanks. I’ll check it out. 🍻

[@chris_favreau]

I unsubbed from your channel months ago... Nothing personal.. Just too many subs at the time... But I was rooting for you and liking/commenting on most of the videos... Just happen to see your channel again .. have to say, I'm proud of you Jake for sticking with it all this time. Aaaand 30k subs! Good stuff. You really seem like a good guy, so I do hope that you blow up sooner, rather than later. I respect the perseverance. Now for the love of God and your channel, do a leftover video or ten... I know that you don't like them, but you'd be one of the few channels that would do that.... There's a crap ton of BBQ/smoking channels... And they rarely address leftovers. Take the plunge already. I can only lead a horse to water... Can't make them drink.. lol

[@RumandCook]

Thanks I appreciate it. It’s definitely a long game. Not going anywhere soon. 🍻

[@Scotty476]

The cover of your yoder is looking rough.

[@RumandCook]

Yeah 3.5 years and over 300 cooks. I started a painting video this weekend. 🍻