The BEST Pulled Pork We've Ever Smoked

[@whitleyca]

Made this today for a neighborhood BBQ event. Shredding it now and 'sampling' along the way. The BEST I've ever made. I'll be watching the neighbors go back for more tonight. Thanks for sharing.

[@revfromlvd]

Where my plate at?

[@pzee9732]

What neighbourhood you live in? Just out of interest 😅

[@georgebender7519]

This was the quickest and to the point video I’ve seen! Normally the video is 20+ minutes. This gave temp and times. Don’t need anything else!

[@chrisanthony579]

I agree, People overthink smoking shoulder/butts. You have to try pretty hard to mess up butts/shoulders. As long as you don't burn it and cook it to 205, life will be great. Now I have messed up a few briskets.

[@lowbornfabrication]

She’s the best. Love her channel. Wish she had more content.

[@Ferrindel]

@@chrisanthony579 I have given up on making an amazing brisket. It's sorcery. At this point, as long as it's edible and barky, I'm happy, and more importantly my family is.

[@chrisanthony579]

Yeah, that looks amazing. Once wrapped, no need for more smoke, just heat.

[@Trblmkr07]

yep, at that point she can just throw it in the oven. She's not BBQ any more, she's Braising.

[@nickhinton8888]

Thanks for the tip, just put two on my traeger so that’s gonna save me some pellets. Do you keep the same temp at 250 in the oven?

[@davidsignor7931]

​@@nickhinton8888duh

[@Sam-mu5xh]

I would still let it smoke or at least keep it at temp on the cooker, yes it will be partially braising per her technique. Looks good. I still pretty much use salt and pepper on my bbq. Even on ribs, sometimes I will go a little wild on the seasoning. Cinnamon would go well with her method. It does look good.

[@That..Guy..]

Yeah, but not if you live in a southern state where temps outside reach 110 degrees. No one wants an oven running in the house for 2 hours at that point. The coals are already lit and will keep burning so why not use them.

[@TheHeath68]

I am convinced that barrel smokers turn out the absolute BEST pulled pork!

[@stagshunter]

Naw man you can’t beat an offset smoker!

[@dutchvanderlinde658]

What if I have an offset barrel smoker? 🤔

[@nomadryder4377]

Then your bbq will turn out better. I have offset pull behind. And gave my pellet smoker away 😂​@@dutchvanderlinde658

[@aquablue6301]

Bobby: Dad, what if someone asks for well done? Hank: We politely ask them to leave.

[@christianstinespring1098]

Barrels produce more fat smoke since the fat drips on the coals. Cuts for pulled pork can be very fatty, producing lots of that fat smoke. Fat smoke has a unique flavor to regular smoke, but sadly, it has many more carcinogenic properties.

[@lead5s]

honestly, i cant tell hardly any difference in the fat cap being up or down no matter what type of smoker i use, and i have smoked thousands of pork butts. i hardly ever wrap cause i like the bark that comes with unwrapped, but if i do wrap i use pink butchers paper. it doesnt seem to mess the bark up like aluminum does, and i pull em off anywhere between 185 to 205, a bunch of different ways to do pork butts and all of them are right. comes down to personal prefrence

[@oscarlandag1831]

Meat holds more moisture with the cap up because it continually bastes the meat as it renders over the course of the cook

[@jasonfrost8428]

I never wrap my pork butts I love the bark too!

[@jrod1995]

Never wrapped my butt's. And I've tried fat cap up and down. No preference

[@rooster-zg4oo]

Doesn't matter as much with pork but..but with brisket I put fat cap towards heat so it don't dry out the lean side. On that drum smoker heat is coming from the bottom..on an traditional offset the heat is actually at the top of the pit not the bottom so I do fat side up..also the fat runs down the meat and keeps it from drying out as well..

[@ConfusedBackgammon-ty2rf]

I think so the fat cap can get more of the heat and cook better to render.

[@cameronv8144]

This worked beautifully, only thing is mine took much longer than the video (around 7 1/2 hours to hit the 165) looking forward to trying more of your smokes!

[@damienalvarez2957]

I always smoke it with the fat cap up, and I wrap with the foil boat method while the fat still has some rendering to do. That way it renders into the boat and confits the bottom half of the butt.

[@bradysmith6247]

No need to do that just smoke it at 205 the whole time

[@richmeier]

Exactly, no need for the butter when you have the fat rendering throughout the roast with fat cap up

[@kmcgill84]

@@bradysmith6247 smoke that low for 12 hrs no foil wrap needed it will shred on its own

[@brobeans5763]

I tried this with the fat cap down. Burnt the hell out of the it. Im Still learning tho.

[@echoechoecho7142]

@@brobeans5763 keep fat cap up. Just works better from what ive researched for most people.

[@mambamentality2417]

This looks amazing but there is a way simpler way to do this and it comes out just as amazing.

[@Flowman82]

Funny…Love it,every one has there on way seems!!! Happy Smok’n

[@dawnwarrior5747]

I don't wanna be a millionaire or anything, just enough to be able to treat my family to this kind of meal. Looks delicious

[@ingeniousmechanic]

I picked up a nice used pellet smoker for 150 bucks, but you could do this in the oven and pork butts are pretty cheap. Mix some liquid smoke with that mustard, season the same, use one of those foil roasting pans

[@dylannolan7454]

Dude I just got a cut like this for $5.50 on sale

[@aquablue6301]

They're often on sale. Try to find a Duroc butt. More marbling and richer, redder meat. Edit: spelling

[@NekroBroly]

It's not hard nor is it expensive. Use a bag of charcoal and just use wood from your closet source like your yard. If I can do it you certainly can.the key is temperature so grab a good thermometer. You got this 👍

[@jamie44134]

@@ingeniousmechanic A Weber kettle works well for smoking a pork butt.

[@brianfoldz40]

Looks really great! Simple recipe. That Cambro retails for 100.00... it's really nice but a decent cooler will work just fine.

[@TheUnOrthodoxOpinion666]

Smoked Turkey, Pulled Pork Is what smoking for Thanksgiving

[@adamfree5982]

This turned out amazing, thank you!

[@hhhgj-wd1iy]

This is a good short precise and informative.

[@Ecstatic_Grasshopper]

Just got my first smoker today. Excited to try this tomorrow!

[@deekwilliams3255]

Is every pull pork the best you've ever made😂 looks good

[@Andrew-ik6fs]

Overnight rest with rub folks, trust - won’t disappoint.

[@mattp334]

in the firdge?

[@TheSickfloW]

@@mattp334no in the closet

[@mattp334]

@TheSickfloW crap, im going to need to clean my closet

[@NMpianotechnician]

Makes it dry.

[@chrisanthony579]

@@TheSickfloW I have a friend that rests his butts in a cooler (without ice) and he makes some moist pulled pork.

[@Gunslinger_Gaming_USA]

My mouths just watering as I’m watching this 🤤

[@simeonovack]

Amazing, thank you so much. Best recipe so far

[@crazygringobbq]

Came out amazing!🔥

[@AJKLOS34]

What type of wood do you recommend? Cherry?🍒

[@Outdooradventurecats]

I’m trying this one tomorrow 🤞🏻🤞🏻

[@checkthisout_foodie-oj8sj]

Looks good👍

[@jordanaweber8331]

Hi I m looking for a smoker which one would you recommend? 😊❤

[@wongfit]

Set it forget it: Pellet. Charcoal + Wood = Weber Smokey Mountain, this Oklahoma Joe works too. King of all smokers = Offset, but expensive.

[@ericdroddy7444]

​@@wongfitI like my Trager pro 22

[@1jamaican]

Pit boss Austin at Walmart.

[@kapulu6259]

You all are making me hungry and I just got done smoking some pork but. I have a pellet smoker and I over season it then smoke for 4-5 hours then crockpot for 6-8 hours. Best pulled pork here in San Diego as far as I know and have been told. Currently have a 60 gallon and a 250 Gallon propane in my yard waiting on me to turn into some offset smokers.

[@Jarhead0331]

I do mine almost the same but I’m new to this smoker stuff. Only thing I was told is to trim more of the fat as the bark won’t adhere to the meat and come off with the fat, that sound right?

[@NTX_Outdoors]

On a brisket yet. On pork’s I found leaving the fat and scoring It is best.. this video is the way

[@gods959]

Y'all just showing out 👍

[@TheCannaBBQ]

I need it!! 🔥🔥🔥

[@rocyceewalker3395]

Looks delicious an moist

[@Tracy-Inches]

this is fantastic! I am going to try this, why let it rest? curious thanks

[@noah3968]

It will allow the meat to reabsorb all those juices and flavors and not dry out

[@buddyjames9344]

internal heat keeps breaking down the fibres too

[@LiquidPepsiCan]

You could also skip the mustard by letting it rest and use the condensation as a binder

[@Lsthnbrd]

Once you wrap just finish it in the oven. Save some smokin fuel

[@That..Guy..]

Yeah, but not if you live in a southern state where temps outside reach 110 degrees. No one wants an oven running in the house for 2 hours at that point. The coals are already lit and will keep burning so why not use them.

[@Anonymous-rn2rj]

The voice matches those hairy arms and hands perfectly.

[@NMpianotechnician]

Didn’t even notice until you said that. I laughed so hard😂

[@d-bake7726]

Looks great 👍

[@antoniobaskerville6823]

This was a great help Video ❤

[@JD_Slayz5923]

Apple juice and mustard? Interesting! Sounds fun to make!

[@KevinMuller-bv4ih]

I did smoke for the first time with a friend, but we had extreme problems with keeping the temperature, we used good coals and wood from our own trees for the smoke but we didn't look at the fire for 5 minutes and left everything as it was and temperature was just rapidly declining. If someone may give some tips or tricks. I would appreciate it.

[@derekhursey5984]

Looks great....but you can achieve similar results with a minimum effort. Season Smoke for 6-7hrs at 250. (No spritzing) Wrap it. (No butter or apple juice) Finish in oven at 250 until it's 200° internal. Rest Shred

[@gunsgonewilder5058]

Try replacing the apple juice with Yuengling😋

[@rickkelch84]

Does it rest in the pan with the apple juice?

[@lewisboy9018]

I usually smoke it with the fat cap on top so the fat can render down in the meat and add more flavor, just make sure not to base or spritz the fat, for it will cool down and ruin the rendering process

[@GrizzlyTank]

I just got a new offset smoker and I’m gonna make this tomorrow except I’ll use bacon grease instead of butter. I can’t wait!!!

[@garyapodaca9381]

How did it come out with bacon grease?

[@CopaceticAF]

How long should it take to get from 165 to 203 once wrapped at same temp of 250? Took about 5½ hrs to get to 165 but about 45min after wrapping it's now at 200. Is it going to fast?

[@peterwagner3398]

What is the advantage of fat side down vs up?

[@feralkid1879]

Seasonings aside, Pulled pork, I skip that foil bit and finish it in a pressure cooker with 1.5 cups water, then make my sauce with the smokey broth. Takes 4 hours total and you'd swear it smoked all day.

[@SilveryBlue1010]

I'm here because that parrot who asked for pulled pork from Alexa in shorts 😂

[@KamKing19]

Similar recipe to mine. I add honey to the pork during the wrapping process.

[@tomabbott5815]

I tried this today on my pit boss 850. 8 hours, my meat probe says 205. I pulled it off and rested it. Had the hardest time pulling the pork. It didn't just fall apart. Any ideas on what I may have done wrong or to look for in the future? Thanks

[@kez850]

What temperature did you cook it at?

[@tomabbott5815]

@@kez850 250

[@nicl3265]

I heard fat cap down and was startled

[@mphIII]

fat cap towards the heat source to protect meat. also means that your bark won't be messed up by the grates on the meat side.

[@redbone7040]

Was doing it on pellet grill because of heat but now use upper grill

[@longstrangetrip3535]

Just made it today, fantastic!

[@64samsky]

That's how I do mine. It's awesome! Let it rest or you'll have a dry mess.

[@clarkkent7225]

Matt Pittman from meat Church does this same exact recipe. Just followed Matt's recipe last weekend and it turned out great! #MeatChurch

[@jabbathegoole]

I'd be the guy looking for the bits of bark in there

[@jonathanluis4966]

I need a dedicated smoker, charcoal and smoking is difficult but doable

[@gerrybaker1422]

Do you guys pour the liquids back onto the shredded meat?

[@fredericstanford6772]

Is Oklahoma joe a good brand? I’m in the market for a new smoker and I keep seeing it in my searches

[@wongfit]

Weber smokey mountain works too, might find a cheapo 18", cuz everyone wants the 22

[@judywho2249]

you must drive your neighbors crazy with the delicious smell! 😅

[@JamesCAsphalt8]

Do you really need a binder?

[@badluk1]

Gotta get me a giant orange Oklahoma Joe smoker😮

[@Copacetic94]

I’m from KC - your smoker is the reason our BEST bbq restaurant had to change their name (I don’t know for sure, but it sounds reasonable) and I’d wager that OKLAHOMA JOE’S BBQ is BETTER THAN AN EQUIPMENT COMPANY. Anyway, still eatin at KC Joe’s… just thought I’d share

[@timothylane7795]

The best pulled pork sandwich is in Grafton Illinois. I will die on this hill 100% of the time.

[@cannaventureseeds2909]

Thats impossible.

[@michaelpedigo9524]

Where at?

[@Redman6522]

@@michaelpedigo9524in grafton

[@Doughboy_Eatz]

“Chwunny Minutes”

[@nicholastrent9833]

The absolute most important things is quality of the cut of meat. Idc what you do, you'll never get your pork to shred like that unless you have TOP quality pork.

[@redbone7040]

Yes that's why i get mine at kroger

[@swannswann5641]

Spritz it with apple cider vinegar or cut a can in half and put a cup of apple cider vinegar in the smoker

[@robertjohn4199]

I be smoking 80 lbs tomorrow just like this.

[@timmyturner013]

Does the fat cap have to be down???

[@vchow6749]

If it's over the heat source directly, yes.

[@adamfree5982]

How long after the 6 hr mark and foil wrap does it take to go from 165 to 203 usually?

[@rhino5551212]

@Adam Free it depends on the weight of the butt. I run mine at about 1.5 hours per pound.

[@zootechdrum]

Hey I’m preparing to make this. I don’t understand the comment above . Mine currently weighs at about 10 pounds. How long do you think that would take

[@zootechdrum]

So mine wood have to cook for 21 hours?

[@gregg9448]

@@zootechdrumWell if it’s 10 lbs at 1.5 hours per pound that would be 15 hours. I usually smoke mine around 12 hours. It’s really hard to mess up pulled pork. Sometimes I do about 8 hours then transfer it to a slow cooker to finish.

[@MarkMcCray-gg3wx]

Using a thermometer would probably take all the guts work out with this matter.

[@adamfree5982]

Do you trim fat to 1/4 inch or leave it all?

[@Gongshow72]

Leave it.

[@xXrabiesXx-666]

Im vegetarian but this looks SO GOOD

[@ryanvicars8378]

Smoke it with the fat cap on top, not on bottom. As the fat renders, it will keep the meat moist. I smoke it until it reaches 150 degrees internal temperature then I wrap it and continue cooking until it reaches 190. At 190, you can pull the bone out and it’s perfect.

[@jdub9595]

Fat cap on bottom is better for barrel smokers. Fat cap up on offset since the heat is coming from directly underneath

[@juanfeliperestrepo3829]

Did it not look moist enough for you buddy

[@michaelvoorhees5978]

That washes the rub off

[@blion2225]

Are you blind. Do you not see how succulent that damn pork look 🤤🤤🤤

[@defendtheconstitution1776]

Fat cap should be facing the direction of the heat source. It protects the muscle from drying out.

[@lucasblanchard47]

Like you said in another video, that’s MOISTER THAN AN OYSTER! 😂

[@matthewsense8614]

Can anyone tell me how long I should have the pork in for once we wrap it? Trying to time this out for a football game.

[@TacoViolator872]

In your Cambro. Someone is getting paid! 😅

[@kevinmagyar7348]

glad someone else pointed out the smarm. Just any POS cooler will do fine

[@2751Brandon]

Looks great.

[@alexcanto4009]

O M G! Thank you I tell everyone the mustard is useless !!!!

[@TheYouTubeVerseChannel]

Delish 😋🤤🤤🤤✨👍📈🚀🥩🍽️🔪🥄🥄🍽️🍴🍽️

[@danielweinstein7189]

Did the same but at 185 and then 225 while in the foil

[@jimbartosek4107]

What is that container?

[@AFAHeavyGunner65]

Pulled pork? Yeah i cranked my hog today too.😎

[@limoman4125]

I'm doing this tomorrow

[@Frag_619]

Those are your hands?

[@strabe30]

What is your pork rub?

[@JordanOfGeorgia]

Her: "Apple juice" Me: 🤯

[@manfredturner9291]

Fat cap up works best..... The fat & seasoneing cooks down into the meat.... This does look good tho

[@0rlandocottman994]

Thats a boneless shoulder that can cut your cook time down

[@torquewrenchdaddy8032]

I made this for a party 3 weeks ago and people are still talking about it

[@tjmaierhofer6379]

What was the weight of that pork butt if you don’t mind me asking? And was it a bone in or boneless one?

[@marilynmonroe6130]

I use beer instead of juice😊

[@DennisSmith-dq6iu]

You lost me at mustard

[@DennisSmith-dq6iu]

😢my

[@lesteraanholt2857]

What the hell is a cambro? Will Just any old cooler do?

[@ericranta5835]

yes, i use a cooler

[@Trblmkr07]

no need to wrap unless you're in a hurry. Just throw it on there and let it rock until it's probe tender. This is how you get that nice dark crispy bark. By wrapping it, you ruin the bark and make it mushy.

[@brandonwendorf1]

Better tips: 1. Don't score the fat 2. Mustard as a binder is unnecessary 3. Resting pre-cook is unnecessary. 4. 250 is too high 5. Fat cap down is wrong 6. 6 hours is too long at 250 7. Foil boat is better 8. You don't need a fucking Cambro, a foam cooler is $3 and does the same thing

[@larrymansfield9393]

Looks good

[@itsjustme6632]

Yes! like that.

[@gtaveteran]

You can clearly see that the husband is the one cooking this…

[@vicsstang89]

Dry brine the day before, and it'll be even better.

[@peterk814]

You guys sponsored by cambro?

[@dwanehubbard2935]

Idk y but the 203 threw me off lol that's a odd temp to be aiming for.

[@GTMemes2]

Theres a difference between meat mashed in your fists Its called pulled pork for a reason Food is as much about texture as taste

[@coupleofreacts8246]

Wouldn’t wrap it, would put it fat cap up. Low and slow at 250. Take it off at 202, cool for an hour or two. No fist mashing, pulling is the way to go- get some meat claws or do the work the hard way but PULL the meat.