Texas Style Smoked Pulled Pork | Chuds BBQ

[@thisgoestoeleven]

I'm a music teacher and barbecue enthusiast. bbq prowess aside, you've got a really nice voice. Good tone, nice vibrato.

[@oh033]

Chud is definitely a full thickness non chambered 58 les paul

[@dangaynhsblitzkrieg4799]

wait! how r u related to liam? mr oscar schindler...

[@davidrussell631]

Used the foil boat method and got a compliment so good I gotta share word for word. Our sweet neighbor recently just home from the hospital with her new baby messaged my wife: “Next time your husband smokes bbq I’ll buy the Boston butts if he smokes one for us too! I’ll never be able to settle for anyone else’s. It’s by Far the best one I’ve had!” So Bradley Robinson, thanks again so much for my new favorite bbq channel! 👍 👍

[@openureyes929]

Free meat!! You are onto something my friend!! Haha

[@davidrussell631]

@@openureyes929 she still says I have the best BBQ. My wife told me couple weeks ago she shared that FB memory and I happened to be smoking that day. So yeah, flattery will get you free bbq 😂

[@zdrumrguy]

The timing of the fart was impeccable. You've earned a subscriber, son 👍🏼

[@ifarted2656]

Great for quarantine smile 😃 and fart the best

[@jacobmattsen2393]

i read your comment and thought "what fart?" then he farted

[@TheBboyBlank]

Agreed! I;ve been watching Brad for a while but that was too good. Subbed

[@Mr.Helper.]

When did he fart ?

[@radicalmoderate2730]

LOL I was reading this while watching and was like what then I heard it "Good for Quarantine" lol

[@timmy622]

My very first low and slow cook on my new pellet grill was done after watching this video and I couldn’t have been any happier. The most juicy and tender pork I’ve ever had. Even made the vinegar sauce to go with it and got nothing but compliments. Love the channel!

[@PaceYourself]

I watch this video religiously before I make it. So good. So entertaining. So smokey!

[@natiep2000]

Great advice on managing the fire. So many cooks focus on keeping a set temp. Its ok for them to float a little, but keep your eyes on it so it doesn't get out of hand.

[@jklappenbach]

Just got a 20lb shoulder from Costco, and we are going to boat that beautiful cut starting tonight. Thank you for all you do!

[@VincentTactical]

Bro, you have become my favorite BBQ channel. I really like how low maintenance and real you approach smoking meat. You’ve e got a subscriber in me!

[@KevinPeffley]

The hills are alive with Pulled Pork Mountain ! Thank you for a straightforward video. Butt is in the fridge waiting for your instructions.

[@mmiller73]

You are now my favorite KZbin channel for BBQ

[@anthonyz5671]

Man I love those crispy end pieces!

[@bronsonbull]

You explain it clear and simple, no fluff! I cannot wait to try it!

[@Michael-yt3wz]

Always checking back in on this every time I make pulled pork. Thanks brother.

[@Michael-yt3wz]

Checking back in. Still working for us. Lol.

[@skerlieb]

Thank you so much for this tutorial! I made my first pork butt yesterday and it was flawless! Your tutorial was so incredibly helpful and I looked like a rockstar! SO DELICIOUS!

[@brando207]

Of all the years I’ve been watching food videos ~ You ~ my man ~ are the first person to drop a gutt bubble...and I feel the same way about the corn-teen. Nice cook, btw!! 🕺🏻

[@HunterGathererCooking]

Maaaaate this looks incredible. Hi form the uk. Hope all is well with you. Love the smoker puts mine to shame. Subscribed.

[@outnumberedbbq]

Made this weekend on a PBC. Came out great! Sauce is awesome. Made great tacos.

[@loganzachary8328]

So I've only been smoking over the last 3 months so still new. I try to cook out sat and Sunday every week I look forward to it. This is by far the best thing I've made so far. Your seasoning is so simple. Every beginner start here! Ps the other day I started one of your videos and it loaded wrong and it missed the intro so I had to rewind it 😂😂

[@ratethetoast]

🎶 PULLED PORK MOUNTAIN! 🎶

[@rednblu437]

Made this exactly this weekend and it was bomb! I used all of the vinegar mix for about a 6.5 pound pork shoulder and it was a bit much. I might cut down to 1 cup of each instead of 1.5 each. I wasn't sure if you used all of it in your video. I had only started to use part of it but all of the pepper/spices were left in the container so I dumped the rest in. Mixed with a little BBQ - It's much better.

[@RodStiffinton]

Hey did the fat cap render completely or was there big chunks of fat you had to discard. Chud just eats er all.

[@rednblu437]

@@RodStiffinton all of the fat was rendered.

[@3rdcoastobs467]

You’re doin Gods work here son. Love the channel and have been binge watching tons of videos ( here south of Houston ). damn I want a chud pit bad! Also I’m not much on the Carolina style vinegar sauce on bbq but it just feels right paired with pulled pork, this looks perfect!

[@jeremiah1059]

Most people in the video making bidness aren't aware of how cheerful and refreshing a well placed fart can really be. Although inherently difficult to master, a beautifully timed bottom burp will enlighten nearly any social situation and lends credibility to those knowing exactly when to deploy the clandestine dingleberry drum roll. If you could tag an aroma on that sucker and end the note with a lisp...definitely a lost art. Congratulations my friend and keep up the great work.

[@BoardwalkAuto]

Bradley, I still find myself coming back to this video, pretty sure it was the first one and what got me hooked. Been sending this to my BBQ neighbors to be- Thanks again to my favorite KZbin chef. PS - You and Sam the Cooking Guy need to collab Happy Sunday, I’ll check in on ChudChat later - beer:30 here in MN

[@claudiovannetiello644]

OMG you're amazing man!!! This is the best video ever for pulled pork

[@wtgphoto]

I think this is your best video. Thanks for sharing!! :)

[@turbokat95]

Thanks Chuds BBQ! Love the kids in the background. Good ole backyard BBQ! I'm gonna watch some more of your videos. I didn't go with your seasoning but I will next BC i love pepper and looks like a classic old school pulled pork. Foil method new to me! Thanks! I cut the fat on the pork shoulder (i think it was a rookie mistake, sorry).

[@wicheez3589]

Made this for Labor Day. Had never tried straight S and P rub on pork butt before. My son is hooked.

[@jjmorgan6]

Big Dog Robinson can hold a tune as well.....awesome Mayne.

[@travisveurink4251]

Great advice! I built a smoker…bought a $.99 lb …..$6 pork butt…open it up season it up… and learn about bbq with very little $$$$….Great advice!!!

[@jeffmenowsky8988]

I took the advice from this, and the brisket videos for a very successful cook! I appreciate the idea of the foil boat ( I kept calling them Chud Boats, hope thats cool) because I like having the thick bark but also need that delicious pork juice! Also great tip with the quick sauce! I thought mine was going to be too spicy but after mixing it with the pork it was fantastic. I even added the fish sauce and appreciate that knowledge about Freedmen's secrets, a hiddin bbq gem right in the middle of Austin. I really appreciate the bbq tips as I am figuring out this whole game up here in Seattle. ....we will just say its hard to get that same Texas flavor up here so I have had to start fending for myself. Thanks for the knowledge!

[@LeRoyandLewisBBQ]

No rookie moves here. Season the sides

[@radicalmoderate2730]

WOW ORIGNIAL VIDEO. KZbin says its 3 years old so this would put it 2021 or even late 2020

[@joejohn9862]

Bradley Love your Smoker ! I will try to build my 1st home made smoker! do you have any videos of your builds???

[@richardhuff8201]

Lmao at the end when the fart was timed perfectly. Now I know why I subscribed!! I can't stop replaying it!!

[@omcorc]

Crunchy end pieces are the bomb!

[@f1s2hg3]

Great job 👏

[@mattiapolello5432]

Italy follow you man ! Good job!🎉

[@jeffreytaylor6257]

Have not seen that wrapping technique before. Thanks for the education.

[@paulbush8747]

Another video down. Just bought a 9.5 lb butt for Saturday. Done many butts on the Traeger but "was" intimidated by my Oklahoma Joe's offset. Not any more!! Can't wait to try this method. Not sure about that much sauce to mix it up with, maybe half that. I'll keep you posted.

[@comrade.2239]

Made me drool

[@Niagra2011]

That looks Amazing!!! How about a Porketta? Thanks Bradley! You Rock.

[@williamsippel4435]

I'd love to see a new pulled pork video! Unless of course this method hasn't changed!

[@warrior52187]

Great Video!!! using this for the super bowl Sunday, how long can you rest it for? is it possible to do an overnight rest on pulled pork and still be good for the game?

[@ScrapyardApe]

So nice to see somebody who's not afraid to use white vinegar. Subbed.

[@salavalos]

Love your cooking methods!

[@homehearthwithjules8596]

Awesome cook Bradley!!!

[@ImRmed2]

Love it when you pull your bone out clean. 😎

[@jaybooth4815]

Really great cook! Dude, you really have to great voice! Cheers!

[@sgt-maj_smoke]

Thanks for the vid, it was informative and good.

[@Steve-wm1ph]

Lol… you earned a subscriber with that air biscuit you floated! Hehehe!

[@sethalexander8634]

The fart at the end was the cherry on top!

[@richsellskc]

nice cook. good sauce idea. keep the faith.

[@daviddanbbq5848]

Great job, again!

[@MikeHoncho884]

Best pulled pork ever had was a Franklin‘s last winner. Oh man it was good!!! I love making my own I use it on tacos and nachos and sandwiches. Oh by the way there’s a snake in my boot!!!!

[@jefferypayne4161]

I like using Chud’s recipes, I do believe that was a bit more than 2 tablespoons of Texas Pete! LOL!

[@7Bwi]

How do you rest it? in the boat on the counter? or in a cooler? Looks amazing! Trying this weekend!

[@neilbecker1140]

try 1/2 hot sauce 1/2 teriyaki sauce. works great on pulled pork

[@andrewwebster13]

Launches the bag lol strrrrong!

[@afinecupofcoffee8476]

Been smoking butts for years but never heard of the foil boat thing. Now I want to go get one!

[@acidbat4441]

great for quarantine... frrrt

[@guido0582]

You sir are a meat legend.....

[@randynelson9773]

Do you split and dry your own wood? Weird question I know but I’ve always bought mine at academy because they say it’s gotta be dried for however long. Just curious

[@renegonzales3017]

Brisket video next

[@dahatchery]

Lol! The amazing “PIG!”

[@jaredpolis7163]

Mr. Chud! I hope you see this soon. The sauce you made in this video, should put it all into a pan bring it to a boil and turn the heat off or can I just use it as is like you did in your video?

[@hankcogburn2600]

I’m a recent subscriber bingeing all your videos. That fart 😂

[@tylerj3855]

Could you get a good bark from doing a low and slow cook at 225-250 degrees? Or does the higher heat create a better bark?

[@easybackyardbbq]

If using a pellet smoker do you cook fat cap up or down. Love the just salt n pepper.

[@breadgarlichouse2265]

After your foil boat it, what temp do you maintain?

[@MoraesJr]

Pulled pork + pulled finger 11:25

[@from-88]

Super Bro!

[@omarflores323]

Hi, new subscriber here. What type of wood logs do you use for smoking?

[@snowserfireansmoke]

Keepin It Simple Brother / Thanks 4 Da Fish Sauce Tip 🇺🇸🔪🔥💨

[@PJ-mb3ue]

Love the sauce. My own riff on it anyway.

[@ifarted2656]

He also adds his own riff towards the end of the video

[@BluePiggy97]

Hey Bradley, would a foil pan serve the same purpose as the foil boat? Or does it have to do with the foil wrapped tightly around the bottom of the butt?

[@anthonysalazar4744]

You def want it to be tight around the meat because it allows more of the meat to sit in liquid fat, as a larger container like a foil pan would spread out the fat into a thin layer and less of the meat would be in contact with it. I know this is late response, but good luck with all of your BBQ!! Cheers!

[@xBananaTERROR]

6:21 silent hill 2 door noise. Beautiful.

[@Svenvids]

Love your work. Hoping you're gearing up to smoke a whole shoat.

[@fishkillerchris]

Would you hold something like this in the foil boat or would you foil over the top?

[@ChudsBbq]

I would hold it open so the bark doesn’t steam and get soft

[@fishkillerchris]

Chuds Bbq so no boat?

[@ChudsBbq]

Chris Chirdo id leave it in the boat with the top exposed

[@fishkillerchris]

Chuds Bbq youre the man. Thank you

[@bigsnack14]

Good push at the end! lmao!!!!!

[@gardentogether9298]

Hey whats up chud..big fan here do you have a go to temp to when you decide to wrap the pork butt? I've heard several Temps but just curious on your thoughts?? Like brisket most times I don't wrap till I have the desired color,fat rendering etc I wasn't sure if the same applied to pork?

[@blainepolan2168]

How long did u let it rest and at what temp ?

[@williamtaylor4479]

What kind of pan are you using to season the pork in and to shred it?? I want one of those!

[@ifarted2656]

He shredded it alright towards the end of the video

[@WhoIsLandon]

How about that ultratech?

[@kyleschepper1165]

Man, that pork looks incredible! But sounds like you got some barking spiders out there in Texas 😂😂😂

[@ifarted2656]

Ha good one with a smile 😃 right

[@JavierLopez-ht7xe]

Real nice sir! Could you make a fire management video for beginners please?

[@ChudsBbq]

Definitely!! coming soon, stay tuned!

[@Renerator]

Amazing cook Chud-Man! I have question for you, I plan on smoking a butt on Saturday and serving it up, already pulled apart, on Sunday. I realize it’s not the same as pulling and serving out of the smoker, so what’s the best way to heat it back up and serving it? Damn I’m hungry!

[@danger7dan]

@Chudsbbq I have two questions…You say there’s no trimming involved, so does that mean you don’t cut out that weird fatty gland thing that’s on the meat side? I always do because it looks gross. Also, when you pull it, do you not pull out any obvious chunks of fat that don’t render in the smoking process? I always feel like I have a lot of fat to remove. I don’t think my wife would eat it if I left a lot of that fat in there. She seems to be fine with brisket fat or most beef fats, but pork fat inside the pork butt does seem a little gross.

[@danger7dan]

@Tyler Holt I agree with your first comment and for me it isn’t a problem. But to say I’m not getting it to the right temp is wrong. Most of my pork butts are at 205+ degrees when I pull them off. Probably closer to 210 sometimes. What temp do you pull yours?

[@Aggiebelz]

Real nice Clark!

[@johnfarrow3903]

“You are my fire” lol

[@29floridaguy]

Harbor freight has cotton gloves I use them under mine regular gloves to take the meat off

[@Millisach1]

Awesome video. I know 2 yrs too late, my bad. Whats your opinion on cutting a pork butt if too large to save time?

[@Millisach1]

Its a 20 pounder i got. That's why I'm asking

[@masonbarnett278]

Hey is there a baffle on this smoker, or grease drain? Or do you just wipe out the grease at the end of a cook?

[@RobinsonStevens]

You are the John Malecki of KZbin bbq.

[@davidbalentine2110]

What cha got there? You got your foil boat there. And save the bone! Beautiful.

[@papaechowhiskey]

Hey bud, can you overnight rest a Pork Butt without drying it out as well? I'm planning on following your foil boat Brisket method this weekend, but wouldn't mind going a butt at the same time whilst I've got the smoker running.

[@chrisquin9]

Maybe an update to this would be to make Cuban mojo pulled pork and then make some medianoche sandwiches ?

[@CNYSmokeBBQ]

Did the sauce but I think the hot sauce I used was bad. The mix separated instantly. Should it?

[@thorjustin95]

Just needed a little slaw and heaven on a bun.

[@jasondoherty7090]

I live in white bird Idaho where the men are men and the sheep are scared shitless. Love to see ya here . We can cook ride the 4 wheeler's or hit the jet boat on the salmon River do a fish cook

[@lightfoot413]

definately down home and nothing fancy here..just BBQ..Thanks