smoked PULLED PORK: the easiest, most forgiving cook for BBQ Beginners

[@chriswarman6413]

I like this guys cooking compared to other KZbinrs, can see the passion he has for the food and the story of how it all began 😃

[@poprein290]

Go watch Guga Foods he makes food with a big passion

[@Sleepless3]

Yeah and not too dramatic about it either

[@peytonturner2189]

He’s great, him, guga foods and “that dude can cook” all are very passionate about what they do and they’re all very original creators who I recommend checking out

[@thugmonk9837]

This channel will hit a million subs in no time. He's great at what he does. Skill and knowledge is on point

[@TheCrooksandCastle]

its cause of his chill methodology. the other youtubers are heavy handed on the delivery.

[@gabe5138]

I just learned the summary of different southern/regional barbecue styles from a New Yorker. Respect

[@ArkanSubotic]

put some respek on this cooking show

[@blahblah9036]

Same, honestly. I just learned mine is mostly a Memphis style.

[@unforgivn81]

Only thing he got wrong is that NC barbecue is based more on vinegar than tomato (even though it does have tomato in it, like a lot of barbecue sauces).

[@AtsilaH]

He got NC wrong. There are three main styles in NC with the two most popular being Eastern and Lexington. Eastern is vinegar based and does not have tomato in it, but Lexington does. Also, eastern does whole hog. Don't ask me what they do in the mountain region which is the other style; it's just mushy and wrong.

[@gabe5138]

@@AtsilaH freakin Yankees thinkin they know it all. Thanks for the info

[@Kelvin_Eclectic]

Felt so proud to hear you incorporate North Carolina into video. As a North Carolinian I want you to know your videos and content are the reason I stepped into the kitchen last year when the pandemic hit. Be well man.

[@emmi662]

i was so happy to hear that too:) though i've always thought of our bbq as a bit more vinegar based, do you agree?

[@wunfoe]

@@emmi662 I so agree. NC (eastern) BBQ uses the whole pig and is chopped with only a vinegar pepper base.

[@2768231]

@@emmi662 Agree!! I grew up in NC in the 60's and 70's. The barbecue sauce was a vinegar base with red pepper flaked

[@22mpb]

I agree, I grew up in Lexington, and it’s mostly vinegar based l.

[@cosmicbrambleclawv2]

Piedmont represent 😂 Definitely a vinegar based sauce round here

[@NRobertson1991]

Made this for 4th of July and it was a show stopper! Used a store bought rub and bbq sauce but followed the cooking technique exactly and it turned out perfect. Truly appreciate the hour by hour breakdown of each step. Made a sort of daunting cook seem easily manageable. Great stuff!

[@Arshiashoushtari]

Now, this is a good food youtuber. Detailed steps along the way, explains what he's doing, and has the passion. Cheers man, this was awesome!

[@FReNchMoLEy]

now sub ;)

[@DavidHall-ge6nn]

Love pulled pork. Until now, I've always done it in the oven with plenty of onions, paprika, garlic, apple cider vinegar, etc. I do a reduction of the pan juices & mix it in after shredding. Yummy. Now I am inspired to unearth the smoker and give it another chance. Your pork looks & sounds wonderful. Your videos are terrific & I always learn something. Thanks, and keep 'em coming.

[@KharmenSense]

When you say "It took a lil longer than expected" that is usually a good thing. I am a pitmaster myself and that is a great job on the butt. Well, on all of the other stuff too. Is why you are the star of this show. Kudos

[@forthosewhoHUNGER]

As a micro, organic, no-kill farmer in the Missouri Ozarks, I THANK YOU from the bottom of my heart for advising people to shop at local farms and farmers’ markets. We care passionately about our communities, the health of our neighbors and preservation of our beautiful land. THANK YOU for your care and thought for us! We love you! 🙏🏼

[@tapp3r109]

Man whoever make these grills, their marketing team is working their asses of, I'm seeing these grills everywhere now. Saw it today on national TV in Sweden even.

[@fredeasd4512]

Cannot explain how long ive been looking for a show like this, very high quality, i usually have a thing or two to complain about. But i must say, this is spot on for me. Kudos

[@michaelsabin8681]

When Stephen crouches down...and comes into screen frame on the counter camera...leaving the voice over momentarily....I know he is making a major point!! Great post & broken down for ease...Can't wait to do this!

[@ItsRyanTurley]

Beautifully done Stephen! Love the vibe, camera angles and overall recipe here. You crushed this!!!

[@raymondschneider5217]

OMG, I'm in love with your cooking skill and knowledge; have learned a lot from the show. Can't wait to watch more of your vids. Keep up the GREAT work! Y'all Be Safe!

[@bobbysnow5478]

Thanks for the video! Out west we use a Santa Maria rub , I add some New Mexico chilies powder wrap it tight with parchment paper and foil, refrigerator for 4 days and slow cook in the oven for hours…works like banana leaves…the rub goes all the way thru the meat…amazing

[@layedbackluke4849]

If I could “love” this video instead of like - I would! Looks stellar!

[@Von1966]

When you got stuck in to that joint the sun came out and the world was a happy place, deli..ci..ous. Respect from Wales UK x

[@ShanaMarie203]

A suggestion on the coleslaw. Chop up your cabbage (add some red for color) then sprinkle liberally with salt. Put in a sieve over a bowl and allow to drain for 2 hours. Rinse well, then dry well. This will pull out a lot of water so you slaw won't get mushy.

[@ndtcantstfu]

Fun fact: He did a vid on coleslaw where he salt it ahead.😁

[@okamidt3298]

He did state he specifically didn’t want to do that because it would make it softer

[@lindabeebe3599]

I did that once after reading cooks illustrated. It made the slaw wilt....yuck. I think he knows what he's doing 😜

[@davidbalentine2110]

My slaw is similar. Make dressing with ... apple cider vinegar as he advocates. But I like to add thinly cut red onion. Adds to the punch 🥊.

[@KS-xk2so]

@@davidbalentine2110 I agree some raw onion can really punch up and flavour a good slaw for this kind of application... though I like to soak and rinse my onion in ice water a couple times before I mix it into the slaw. Takes a little bit of the raw punch away and makes it a part of the medley of slaw flavours, rather than the main flavour.

[@mikeredd8833]

I'm from Texas and I do a heavy sweet rub, and a mustard ketchup bbq sauce after is cooked. Sugar sauce ain't for putting in before cooking. Mac is used at the end to get that nice later of gummy sauce texture

[@NoLoseJustLearn]

KC’itizen here - love that you recognize the best BBQ sauce in the world is made in KC :D

[@lewiscowell8637]

I love James Franco. I also love food. This channel might be my new favourite.

[@michaelstewart6845]

I smoked my first butt yesterday and I watched dozens of different people do it but I followed your way and it came out perfectly. You are the best and thank you for providing these videos

[@yaboi5047]

I appreciate that you throw short videos up, hopefully brings you more views. But your long form videos (I could see this on food network 30 minute segment) your thorough explanations and camera skills really shine. Your content has been this good since beginning, you're one of the best on here for real.

[@rf9031]

As someone from South Carolina, the only bbq around here is pork. Brisket is super hard to find. You’re spot on. Look up South Carolina bbq hash its super good and no one outside of SC seems to know about it

[@PamelaKonjevod]

not even from usa not even have the gadgets from this but I enjoyed every bit just as to learn in general what effort is put to appreciate more. thank you for putting so much effort

[@Jack0vBlad3s]

Great vid wanted to say you didn't mention eastern NC bbq specifically the pulled pork which is where you use vinegar and red pepper flakes as the seasoning. This is my favorite pulled pork the balance with the vinegar and the heat with the pepper is perfect.

[@blink555]

pickle juice works well in coleslaw as does celery seed. salt, pepper, and celery seed are a great combo for a pork rub. celery seed has umami

[@BroFalcons]

I love that you express the inconsistency of cooking - give a baseline for flavors and spices, and adjust as the mood or season dictates. Don't have the exact ingredient? No worries, substitute this. You describe your 'ideal' way to make the dish but also cheaper or alternative ways to make it that you've tested and tried.

[@thedoorguycharlie]

Doing this for New Years. I've done it before but learned so much from you. I tried to go to Franklin's before but the line was 30 deep. Went to J Mueller's instead back when it was on a vacant lot. Smoke trailer, serving trailer and pop ups for the line. A guy came through the line handing out cold Lone Stars... it was Mueller. He couldn't sell them but he could give em away...

[@tornybic]

I just discovered you I am binge watching I never did the cooking my husband did it all I now have to do the cooking I like that you are easy to watch and follow you cover everything I know I can do it I love pulled pork :)

[@scaryprowler]

Nice vid Steve! Your timing is better than mine, I'm normally late for serving and guests never understand why resting the meat is important. And also having to explain that the pink bit is the smoke ring and not raw pork! Great to see you on the way to 500k! Been here since the start 👍

[@joycenorwood8735]

He just popped up on my feed today. I really like him.

[@lupeterson4777]

facts

[@kevinbossick8374]

Get yourself a Pit Barrel Cooker. It kicks butt, when it comes to pork roasts. Quicker than a typical smoker too.

[@bennY-lz3wd]

why am i always watching these late in the evening and hungry? now i'm drooling over here ...

[@ubiquitouswigger]

Great show..I'm a vegetarian and I just love watching your approach amazing detail 👍

[@DrBrunoRecipes]

Excellent 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻

[@Blacklight_Music]

@Kiran Deka greetings from Nashville, TN USA, have a wonderful day Kiran Deka

[@davidrussell631]

Great video. My only concern is there’s a difference between “resting” and holding hot until pulling, and that difference can be important, particularly if someone tries to use this technique and tries to hold multiple, just off the smoker pork butts hot for several hours. If you open the foil to let the meat come down to 180* or so it will quit cooking while holding, and that can mean all the difference. I learned this years ago from going from cooking on a drum by day to cooking with another smoker by night, and holding hot for several hours until serving. I’d find the meat wasn’t nearly as juicy after holding for hours hot right off the pit, and it only makes sense that if you cook to perfection, how is it going to still be perfectly juicy if you let it cook in its own juices for several more hours? And believe me, it will, especially if stacking a few in a cooler. Great video, though! I definitely plan on trying the bacon fat.

[@wolf1963bro]

I Just had the opportunity to enjoy this video! By the end with the music it was incredible.

[@SatanClauze]

This motivates me to finally go revive that grill on my rooftop. Thanks for the excellent informative video!

[@omcorc]

It's a really great BBQ project because it's delicious, and it captures some of the deep roots of the BBQ tradition.

[@Joshfuentes77]

I am gonna do this but cook it Saturday and let it rest all night for 4th of July Sunday😎 Wish me luck!

[@ErixAudio719]

Hot sauce + wooster is a terrific binder, as well.

[@psman14123]

Mannnnn I made this today for Labor Day oh my got it was so good. Followed your steps as close as I could it was amazing

[@JeffNeubauerJesus24365]

Great video. Found you through the algorithm and noticed Ethan watched you. Subscribed after watching! Love the organizational chart and your entire vibe! Onto your tangy BBQ sauce! All the best! Thank you!

[@LDL-X13]

Traditional NC bbq is vinegar based for sure. Thats what you'll see at every bbq restaurant and home cookout in my experience.

[@missmcspanish3337]

You’re an exceptionally gifted chef 👩‍🍳 Absolutely amazing video

[@gregoriocruz6775]

Amigo, I truly enjoy all of your work, Gracias ! Having said as much, I have two questions. The first relates to this video about smoked pork shoulder : Have you ever smoked one without anything on "IT" [ I use scrap hard woods on an old Webber and when I run low I buy cowboy charcoal ]. Given that the pork we get at the market have been fed enough salt to naturally season the meat . . . Not having a smoker and little time, I will spend as much as 2 hours slowly building up a little bark on the surface by rotating the cut, triple wrap it in foil and then roast it in the oven for approximately 6 hrs at 250 degrees [ medium sized shoulder ] I cool it over night at room temp before unwrapping [ note : I tried using parchment paper as the first two layers once w/3 of foil then scrapped that method as it soaked off too much of the juices / fat ] Flavor is wonderful with NO additions. I save all the juices / fat to add later when heating it up again or to add to a gravy. And with out any additional flavors, the meat is more versatile. Can be served with mashed potatoes and gravy, makes a fabulous pork salad for sandwiches, great addition with ramin soup, etc. And should I have the taste for it, I can create a barbeque sauce to compliment any dish I serve it with. The really great thing about it as a sandwich, I offer the sauce on the side when serving others and suggest that they taste it before adding the sauce. Needless to say, I always have extra sauce because most people have never tasted smoked pulled pork without it. Quite delicious ! Enough said on that subject. My real question is about Artisan bread and artisan sourdough bread. I have followed your recipe and several others a good number of time at this point in my bread baking journey. I end up over baking the loaves in an endeavor to get the open crumb "Just Moist Enough" texture. Always too moist for me. I always wait at least two hrs before cutting the bread. I'll do a pinch test on the crumb and it springs back beautifully yet way to moist for me. Some dough I leave in the frig for as much as 20 hrs to do a really slow cold proof, yet no joy on a less moist crumb [ and I don't mean under baked, cut too soon gummy inside ]. Please connect with any thoughts on this issue. Respectfully, Cruz / [e-mail]

[@Anthony-kp7sf]

liked and subscribed because you chose kansas city sauce like a real man. i have eaten BBQ all over the world and i hate the modern internet media and how its all about BBQ from los angeles or korea - it absolutely cracks me up. south korea does a great job, but idk if that's the same thing as BBQ. los angeles is hilarious. it's just sad copies of the south/midwest. kansas city absolutely has the best BBQ in the entire world. you can try 30 different kansas city spots and each one will blow your mind in a different way. its really sad that city hasn't claimed the top BBQ spot yet, it's only time until people give up and accept it. its not even a country, or a state like most other places in "top bbq" conversations - it is literally a mid-sized/large midwestern city lol. its outstanding. it is the main cuisine in kansas city aside from mexican food at this point. on most evenings, you can smell bbq cooking just by driving through kansas city. its not a joke or exaggeration there at all.

[@kellym6019]

Wow, this tech is amazing to me. I am much, much, much older than this guy but back in the day my dad built his own forge and BBQ, among other things and we learned to cook by heart and ancestry. This way seems to be fool proof and exact.I bet it is really delish. A thermometer never crossed the threshold of our property. God that looks good.

[@vincentdefilippi8824]

Nice video love how you simplify and breakdown your recipe’s and cooking method’s nice job brother .🤙🏼

[@xity_]

I'm actually very good with bbq but this video was nice and i learned something new and it came out beautiful

[@clint9951]

My new favorite channel, I like the breakdown throughout the video, the end result was delicious.

[@jw3175]

close but tomato base is a western NC thing. east of Lexington it is vinegar base only.

[@tearose3763]

I’ve been binge watching your videos today.❤👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼excellent!

[@incrediblePsychoheaD]

Awesome Video again. Im still scared to try making pulled Pork, this helped me a lot.

[@Duschbag]

2nd time watching this well made video and learned things I missed the first time. Made for EPIC results. 😋

[@fly1327]

After pulling off the smoker (or the oven after wrapped), I let the heat out by partially unwrapping and let internal temp drop to 170-180F so I don't overcook with the carryover, then wrap back up and into a cooler or 150F oven for literally hours until you're ready to pull. The other advantage to this meat is vacuum sealing and freezing after pulling. I've thawed shredded pork after a year in the freezer, smelling and tasting like I just smoked it when I'm heating it up. Thanks!

[@vitorbarradasbasto]

Hey. I've never tried the american BBQ, but I can tell by the videos that it's probably delicious. There's just one thing that quite makes me think about it, which is the fact that the american BBQ doesn't seem to "respect" the flavour of the meat. Again, I've never tried and I didn't do lots of researches, but in the videos on KZbin, it seems that the americans use a so enormous amount of rub, and mustard or other sauces, that you probably cannot taste the meat, properly. Here in Brazil or in Argentina, we only use salt and sometimes pepper to season the meat, so that we can feel its taste. I would love to try the BBQ, and as well to learn about it. Love your channel, mate. Cheers!

[@NOTANOTHERCOOKINGSHOW]

The flavor is derived from the smoke mainly. The smoke is the main ingredient. The mustard cannot be tasted, it’s simply to allow the seasoning to stick to the meat to form the “bark” that is a distinguishing factor to American barbecue.

[@rickbachman993]

Slow n sear in a Weber kettle works well also ✌🏻.

[@chefhomeboyardee2063]

Your vids always hit the right notes. Your passion shines through

[@callumburns4809]

Mint vid mate, luv the passion and the delivery of the vid is top notch!!! nice one!!! Oh and the scran looks mega!!!!

[@nikolaborbandi6070]

15:50 what's the point of that layer of fat that you just put, if it's in between two layers of foil? Dig the whole full day bbq routine though =)

[@julianplacencia]

same question here

[@gregorykelley5555]

Love the Matsumoto's shirt. Now I'm craving lilikoi shave ice with vanilla ice cream and adzuki beans!

[@ethang105]

Just had some lilikoi have ice earlier today!

[@user-kz4ql4md5m]

My new favorite cooking channel!

[@jerianderson3003]

Hi! I am a new follower. I also am a chef. I love your recipes and can’t wait to try them all. You are easy to listen to, I love your voice. I would love to cook with you. I have been all over Italy and the food in Venice was amazing. Calabria had such lovely dishes as well. I look forward to your future uploads. 🥰😘

[@JonCooper86]

Wait the pork butt doesn’t come from the butt? My whole life is a lie.

[@EricPetersen2922]

Ham is the butt lol

[@galaxychildeustass1210]

Mine too😂😂

[@blahblah9036]

The word "butt" in this case refers to the barrels that type of pork was traditionally shipped in. That particular size barrel was called a "butt." So the barrel full of pork was called a pork butt, and the name stuck to the meat after the barrels stopped being prevalent.

[@natedoyon9062]

0/10

[@nuts-w8h]

@@EricPetersen2922 so ive been eating pig butt

[@oldgreenbus]

Best Cooking Show EVR 🤙🏽

[@paulwagner688]

Because I don't have a grill set up, I do mine in a crock pot. I can fit a 7-8lb roast in it, and then cook it on low for like 10 hours. Drain the rendered fat, shred, and then I add my Carolina style vinegar sauce. The meat soaks up the sauce and it's so good.

[@savlife222]

as legit as it gets.. thanks man. do you consider the 'clean smoke' rule when adding more coal/wood througout the cook?

[@indianahoosier5794]

9am on a Thursday and now I have a taste for pulled pork and coleslaw... going to be a long day...

[@tonyluiscomedy]

Try doing it with parchment paper. A little more breathing and less heat transfer makes a difference. Great looking stuff though!

[@Trajan32]

I was so excited when I saw the preview for this on Instagram. I love pulled pork but I don't consider myself a master barbecue guy, so I much appreciate the help and advice.

[@TheSpeedyStevie]

Just found your channel yesterday, loving it.

[@1p6t1gms]

"Ah man," that sums it all up... I know what you are saying.

[@BeeTB1]

Bro, your details in the videos are great! You’ve got a new sub

[@jmiahh30]

Bro! I love it!!!! I like the humor and the knowledge. Def subscribed

[@godsgrace6351]

I’m share on all platforms he should have way more views he is better then 90% of cook videos

[@gmamusic26]

Amazing stuff man, def my favorite food youtuber

[@clwesley]

Love the shout out to Franklin's, from a New Yorker!

[@nobodykayler2986]

wow the passion and dedication

[@StrobeFireStudios]

What an absolutely superb channel. Just outstanding. You, sir, are a genuine star

[@Healthhub23]

Seriously one of your best videos.

[@xumiao2010]

A little tip here. Next time when doing BBQ, slide a piece of foil into the bottom of the dripping tray. Then set up everyting normally. You will come back and thank me when you start to do the cleanning the second day lol. No need to brush the brunt meat juice. remove the foil, and everyting else are clean! Ready to go!

[@ICanUCanCook]

The only thing wrong with this video is I wasnt invited to dinner! That looks epic man, my mouth was watering watching, lol

[@TLC4UANDME1]

I have an electric wood pellet smoker. Can I still do all the same cooking steps that you do in your smoker? Tray of water, opening and spritzing etc?

[@justakidcooking2926]

yes yes yes i saw this on ur insta and have been waiting!!!

[@nadabing3903]

Same

[@EmeraldSnows1019]

Yaaasss I peeped that B-Ville farmers market!! I live right down the street from there. 👌🏼

[@jimmiemeeks9795]

Take that skin and salt and smoke untill chuncky chop a touch of hot sauce mix with pork texture and flavor knock ur socks off appreciate everything u do I learn so much

[@GoMathewVideo]

at 11:00 Meathead Goldwyn would not 100% agree with you. Gray smoke is the bad smoke (full of ash) but it is not the same thing as white billowy smoke. While white smoke is not the best but it won't hurt the final result. What you want is the blue smoke that you can barely see.

[@Smile-wv7mj]

this look so good... i want to cover my self in this

[@gabb05]

nothing beats a great pulled prk sandwich imo

[@clinttos5620]

Love the sound track

[@chancecourtney681]

North Carolina bbq can also be vinegar based more than tomato

[@Unbreaded452]

Kansas City in the house!!! Also I like the old kitchen so this was great for me 🤷‍♂️😌

[@mantisbiker2537]

Great videos without all the extra blah blah of everyone else. What food processor do you use & are you satisfied with it? I am having a hard time picking one out.

[@nallab3607]

You are my new Binge❤️watch! Your passion is so great!

[@georgeloukidis2321]

I initially thought "spritz" was actually Spritz (as in Aperol Spritz) - Five cocktails between 9AM and 1PM, oh well.

[@f3rzz476]

damn i was ready for it :(

[@amazonalain]

Wow 😳.....great video 😍,left me wishing for the food😅😅 will definitely try this. Thanks😍

[@cookedbooks]

Woooooo...baby that pork is GORGEOUS!! 🥺🥲

[@elegantempress1395]

I’m a native Texan (Dallas) and we definitely use thick tomato based sauce on our barbecue and lots of it lol. Usually the flavor is tangy and sweet OR spicy. I’ve never actually seen barbecue being served here without sauce and I’ve had BBQ in Dallas, Austin, San Antonio and Houston. We do love our beef tho lol

[@tconsing]

Excellent video! You can teach! Very organized!