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@johnleden190910 ай бұрын
Those are some very helpful tips, Jake! For all the pork cooks I've done on my new Yoder - the pulled pork butt has been the best. Like they were made for each other! Having lived in North Carolina that vinegar sauce is the best for me. Thanks much for posting!
@RumandCook10 ай бұрын
Thanks for watching! 🍻
@k1llerdir10 ай бұрын
No matter what grill except gas cook till a great bark is set before wrapping using a temp between 180-250 degrees ferrinhite. Then wrap tight and bump up to 300 and cook till prob tender. Then let it rest and pull. Next use whatever sauce you like. Dry brinning helps.
@RumandCook10 ай бұрын
Yep that sounds about right. 🍻
@sam-ww1wk5 ай бұрын
Details on the process are much more usefull than recipes. Thanks, man.
@RumandCook5 ай бұрын
Quite welcome. 🍻
@RumandCook4 ай бұрын
This might be helpful as well! ▶ *New Free Download* - 11 Secrets to More Smoke on a Pellet Grill: pelletgrillsecrets.com 🍻
@stanmoffitt929710 ай бұрын
Nicely Done Jake! Thanks again!
@RumandCook10 ай бұрын
Thanks much! 🍻
@rsmith189410 ай бұрын
Great tips and I have to pull the trigger on buying that pork next time.
@RumandCook10 ай бұрын
Thanks. Well worth it! 🍻
@dougrogers83510 ай бұрын
I have the same smoker and smoke tube. It is heavy duty but have had the temp sensor go bad and the pellet igniter go bad. Not to mention a 30 degree temp swing. As far as the cook in your video goes it is pretty much exactly like I do. Nice to get some reassurance. Looked like the perfect cook. As far as the sauce, I agree the vinegar is where it is at with pulled pork. With sliced or chunk other sauces are great too.
@RumandCook10 ай бұрын
Electronics go bad. I work in IT and see it all the time. I have 201 cooks on mine in under 2.5 years and never had a failure besides tripping over a temp probe 😃. Certainly heard about some failures though. Yoder does a good job at making it right though. The temp swing is because Yoder shows you real temps on a 4 minute average. Those units that have 0 temp swing are not showing actual temps. It’s impossible not to have temp swing. I have another product that doesn’t show any but my standalone thermometer doesn’t lie 😁. Sounds like you make a great pulled pork as well haha 🍻
@SinisterMD10 ай бұрын
Looks great. One of my favorite things to smoke because it's so hard to mess up...though it is possible. Couple things I do different though which have worked well for me. Once I get to the stall I'll put it in an aluminum pan and usually add just a little more rub and also some butter then cover with foil. Doesn't ruin the bark and gives a little more liquid for later. When I pull it I will have a waste bin where I throw all the nasty slimy bits or large pieces of unrendered fat. They're not pleasant to eat and when you're done you can ensure that every bite is just pure meat/deliciousness. When it's just the meat left you add back in as much of the liquid/fat from the pan to make sure it's not dried out. You might try the Killer Hogs Vinegar Sauce from Malcom Reed to see if you like that on here. Also, just curious, what was your Yoder probe reading? I did a couple butts this past weekend and both were at least 10-15 degrees higher than a good pen thermometer. I'm not sure if some of the heat gets into the rod sticking out of the meat or what but they are both calibrated and both read higher than real temp.
@RumandCook10 ай бұрын
One thing about Berkshire pork is you don’t get all that stringy chewy fat. Nearly all of it renders nicely. I’ve tried that vinegar sauce and it’s pretty good. The one I made in the other pulled pork video is better though. I had one probe go bad that was ready off. These ones were matching my probe temp. 🍻
@troyv830210 ай бұрын
That looked fantastic. I find using a water pan in the pellet grill eliminates the need to spritz but I if I end up wrapping, I add moisture to the wrap. Nice cook!
@RumandCook10 ай бұрын
Thanks. I sprayed 4 times in 9 hours so not too bad, but a water pan won’t hurt for sure. 🍻
@fredschaffer733010 ай бұрын
Great Great video! Never tried with the smoke tube but I will next time! Merry Christmas to you and your family
@RumandCook10 ай бұрын
Thanks. Merry Christmas to you and your family as well! 🍻
@Jimmer-Space883 ай бұрын
This video is still one of my favorites!!!!!
@RumandCook3 ай бұрын
Awesome thanks! 🍻
@aron69982 ай бұрын
i started using Dr Pepper/water as my moisture and its pretty wild the extra flavor it produces
@RumandCook2 ай бұрын
Hrmm interesting! 🍻
@blackfish590Ай бұрын
Thanks for the great tips.. I'm in a tourney tomorrow
@RumandCookАй бұрын
Awesome. Good luck. 🍻
@williamwilson262410 ай бұрын
That's some good looking pork. I always smoke my pork butts on my Kamado Joe. Great video.
@RumandCook10 ай бұрын
Thanks much. I’ll have a similar video out for the KJ as well in the first quarter. 🍻
@lx2nv10 ай бұрын
Looks great man! Just did pulled pork, pulled chicken and BBQ beans (in Crown Peach) for our office work party yesterday. Came out great!
@RumandCook10 ай бұрын
Thanks. Sounds good! 🍻
@lx2nv10 ай бұрын
@@RumandCook everything is better with whiskey, right? LOL
@CoolJay7710 ай бұрын
Some good pointers.
@RumandCook10 ай бұрын
Thanks🍻
@antoniowade33187 ай бұрын
Excellent video, 1st timer, outstanding instruction. Thank you very much. Again, I say excellent tips. Wade Out..
@RumandCook7 ай бұрын
Thanks much, I appreciate it! 🍻
@RumandCook4 ай бұрын
This might be helpful as well! ▶ *New Free Download* - 11 Secrets to More Smoke on a Pellet Grill: pelletgrillsecrets.com 🍻
@1nanometerАй бұрын
Looks great! I like your approach to cooking to probe tenderness. Not bad, for a Yankee. ;)
@RumandCookАй бұрын
🤣 Thanks! 🍻
@timmcdermott91102 ай бұрын
They actually tell you in competition BBQ not to season the meat and let sit too long before smoking it as it will become salty.
@RumandCook2 ай бұрын
Competition BBQ is completely different. They use a ton of spices, injections, and all have salt. Competition BBQ is designed for one bite. This is backyard bbq designed to eat the whole thing. 🍻
@rjptrucking45982 ай бұрын
Idk I've never had issues with costco pork. People dont realize the same pork suppler who slaughters packages for 12+ brands. I've never had stringy fat and no idea what your talking about. Let alone the grill mates seasoning packages you lost any idea of decency. You can make your own own alot better cheaper and easier. Get away from pre packaged junk
@RumandCook2 ай бұрын
There is a night and day difference between Commodity pork and Berkshire. That’s like saying there is no difference between select and prime beef 🙄. As far as the rub, don’t knock it until you try it. You judged it based on the brand and being premade. I’ve turned tons of people onto it. It’s way better than many I’ve tried. Maybe open your mind and you might learn something. 🍻