Smoked Pulled Pork in 6 Hours

In depth on 2 key techniques for getting pulled pork in 6 hours.
I highly recommend picking up a Thermapen: alnk.to/3cl72Ef
Check out other great thermometers from Thermoworks: bit.ly/3Sh5yWW
Dry Rub:
▢¾ cup firmly packed dark brown sugar
▢¾ cup white sugar
▢½ cup American paprika
▢¼ cup garlic powder
▢2 tablespoons ground black pepper
▢2 tablespoons ground ginger powder
▢2 tablespoons onion powder
▢2 teaspoons rosemary powder
I only did a third of the amounts for this video
Recipe from: amazingribs.co...
Gadgets I recommend:
Metal Spatula: amzn.to/43gatvY
Rubber Spatula: amzn.to/3Un516x
Whisk: amzn.to/3KH5w8o
Bench Scraper: amzn.to/3KH5BZK
#cooking #someDadsCook #cooking #dadsthatcook #home chef
#kamadojoe #bbq #pulledpork #smokedmeat #backyardcooking #smoker

[@markwalsh2709]

I love the dutch oven move. makes a ton of sense.

[@CourtneyDraper-ml6we]

That looft lighter thing is cool!

[@somedadscook]

Ya it is awesome.

[@cdrape18]

@@somedadscookwow!!

[@landonward330]

Gonna try this!

[@joeweigant5269]

Why fat cap down? I thought the fat on top would render down into the meat. Sorry, new to this.

[@somedadscook]

I put fat cap down when the heat source comes from the bottom. It acts as a barrier

[@joeweigant5269]

Thank you