Very nice. There just isn't much that's better than pulled pork. I marinade mine in apple juice and onions then use a Cookshack smoker oven. After 17 hours I pulled it apart and mix it up with some homemade BBQ sauce. Best pulled pork sandwich in Silicon Valley! Thanks for a great video!
That looks pretty good! I've tried a pork shoulder cooked in a CookShack electric smoker oven using apple wood chunks. Soaking the pork in apple juice and onions for at least 24 hours before smoking adds complexity to the final flavors. Then I mix the pulled pork with my BBQ Sauce for Amateurs and voila! the best pulled pork sandwich in Silicon Valley. Hope you'll take a look. Thanks for a great video!
Looks delicious! I soak the pork shoulder in apple juice and onions for at least 24 hours before cooking to give it more flavor. Sprinkle on my own dry rub made from nearly every spice and herb I have. Then I use a Cookshack electric smoker oven for 17 hours with apple wood for the smoking. After pulling it apart I mix it with my BBQ Sauce for Amateurs and voila! -- the best pulled pork sandwich in Silicon Valley! Hope you'll take a look. Thanks for a great video!
That looks delicious! I use a Costco boneless pork shoulder cooked in a CookShack elecrtric smoker oven using apple wood chunks. Soaking the pork in apple juice and onions for at least 24 hours before smoking adds complexity to the final flavors. Then I mix the pulled pork with my BBQ Sauce for Amateurs and voila! the best pulled pork sandwich in Silicon Valley. Thanks for a great video!
That looks delicious! I use a Costco boneless pork shoulder cooked in a CookShack elecrtric smoker oven using apple wood chunks. Soaking the pork in apple juice and onions for at least 24 hours before smoking adds complexity to the final flavors. Then I mix the pulled pork with my BBQ Sauce for Amateurs and voila! the best pulled pork sandwich in Silicon Valley. Thanks for a great video!
I rub mustard on my pork butts, it helps hold the rub on. I smoke mine between 250 to 275 degrees until the internal temperature reaches 190 to 200 degrees. 9 times out of 10 when the bone comes out clean its done. I also sometimes have problems with it falling apart in the smoker because its so tender. Nice video! Take Care!
@skoggit technically 160F is done for pork, as the poster of the video had done. When doing a pork butt you have to over-cook it to at least 180F for it to really be tender though. That high internal temperature converts the chewy connective tissue into tasty gelatin which moistens the pulled pork. The vinegar in the mustard also helps to denature and tenderize what would otherwise be a very tough cut of meat. Some folks spritz cider vinegar on their roast throughout cooking for the same effect.
Great vid JJK... Made the BEST sandwiches on toasted burger buns with onions pickles and bbq sauce. The only things different I did was 1. used chunks of seasoned oak from my firewood pile and 2. I spritzed the roast about every hour with a solution of apple cider vinegar and turbinado sugar..came out AWESOME!!
Great video. I like this guys spirit. This is what YouTube is all about. I barbeque and I have some videos on my channel on this same subject . I have a Chargriller offset smoker that I modified. Check it out. Thanks for the great video.
Great video. I like this guys spirit. This is what YouTube is all about. I barbeque and I have some videos on my channel on this same subject . I have a Chargriller offset smoker that I modified. Check it out. Thanks for the great video.
Looks great, I brine my butts for about 12 to 18 hours, I use 1 cup brown suger, 1 cup kosher salt, 1 tablespoon black pepper, 1 cup of apple juice and a gallon of water. refergerate over night. Guys im telling you it is the best. I hadn't posted a video yet but smoking one tomorrow so i'll have one up soon. great video, thanks.
Realize I should subscribe to your vids, but each time it is time to make a smoked pork butt, I always search until finding your website. Yours is the best and works repeatedly well. Thanks.
Howdy - love the video. Can you elaborate on the cans you use for smoking the chips? What kind of cans are those? Are there holes in the bottom for airflow? Would any metal can work? Thank you. Don.
Cool man.... so for a 8lb butt it needs 10 hours... so what does a 5lb butt need? I am going to do this on a charcoal grill. I know it has to be indirect heat. My grill can go up and down so I don't burn the meat.... any tips?
Cool... man you making me hungry. So for a 8lb butt it takes 10 hours? so what would a 5lb butt take? I am going to make this on my charcoal grill that I have hopefully it comes out right. Oh by the way on my grill I can bring up or down the charcoal so I don't burn things. I know I have to cook this in indirect heat.
I love your enthusiasm.
bee7kal 3 months ago
Would of loved to see the meat sliced down center of roast as finished product...
johnnybagofdonets 4 months ago
Very nice. There just isn't much that's better than pulled pork. I marinade mine in apple juice and onions then use a Cookshack smoker oven. After 17 hours I pulled it apart and mix it up with some homemade BBQ sauce. Best pulled pork sandwich in Silicon Valley! Thanks for a great video!
AnotherAmateur 4 months ago 5
Awsome video, check out the smoker I built, I've been smoking pork for pulled sandwiches and its great.
thetrafficshop 5 months ago
That looks pretty good! I've tried a pork shoulder cooked in a CookShack electric smoker oven using apple wood chunks. Soaking the pork in apple juice and onions for at least 24 hours before smoking adds complexity to the final flavors. Then I mix the pulled pork with my BBQ Sauce for Amateurs and voila! the best pulled pork sandwich in Silicon Valley. Hope you'll take a look. Thanks for a great video!
AnotherAmateur 7 months ago
Excellent video. Thanks very much.
ptg4n6 7 months ago
Looks delicious! I soak the pork shoulder in apple juice and onions for at least 24 hours before cooking to give it more flavor. Sprinkle on my own dry rub made from nearly every spice and herb I have. Then I use a Cookshack electric smoker oven for 17 hours with apple wood for the smoking. After pulling it apart I mix it with my BBQ Sauce for Amateurs and voila! -- the best pulled pork sandwich in Silicon Valley! Hope you'll take a look. Thanks for a great video!
AnotherAmateur 7 months ago
That looks delicious! I use a Costco boneless pork shoulder cooked in a CookShack elecrtric smoker oven using apple wood chunks. Soaking the pork in apple juice and onions for at least 24 hours before smoking adds complexity to the final flavors. Then I mix the pulled pork with my BBQ Sauce for Amateurs and voila! the best pulled pork sandwich in Silicon Valley. Thanks for a great video!
AnotherAmateur 7 months ago
That looks delicious! I use a Costco boneless pork shoulder cooked in a CookShack elecrtric smoker oven using apple wood chunks. Soaking the pork in apple juice and onions for at least 24 hours before smoking adds complexity to the final flavors. Then I mix the pulled pork with my BBQ Sauce for Amateurs and voila! the best pulled pork sandwich in Silicon Valley. Thanks for a great video!
AnotherAmateur 7 months ago
I rub mustard on my pork butts, it helps hold the rub on. I smoke mine between 250 to 275 degrees until the internal temperature reaches 190 to 200 degrees. 9 times out of 10 when the bone comes out clean its done. I also sometimes have problems with it falling apart in the smoker because its so tender. Nice video! Take Care!
skoggit 11 months ago
@skoggit technically 160F is done for pork, as the poster of the video had done. When doing a pork butt you have to over-cook it to at least 180F for it to really be tender though. That high internal temperature converts the chewy connective tissue into tasty gelatin which moistens the pulled pork. The vinegar in the mustard also helps to denature and tenderize what would otherwise be a very tough cut of meat. Some folks spritz cider vinegar on their roast throughout cooking for the same effect.
atompngn 7 months ago
Great recipe JJK...
DawgYankee 1 year ago
Great vid JJK... Made the BEST sandwiches on toasted burger buns with onions pickles and bbq sauce. The only things different I did was 1. used chunks of seasoned oak from my firewood pile and 2. I spritzed the roast about every hour with a solution of apple cider vinegar and turbinado sugar..came out AWESOME!!
Thanks for sharing your recipe!!
DawgYankee 1 year ago
pork butt rocks
IvySavage 1 year ago
Great video. I like this guys spirit. This is what YouTube is all about. I barbeque and I have some videos on my channel on this same subject . I have a Chargriller offset smoker that I modified. Check it out. Thanks for the great video.
whitscot 1 year ago 3
Great video. I like this guys spirit. This is what YouTube is all about. I barbeque and I have some videos on my channel on this same subject . I have a Chargriller offset smoker that I modified. Check it out. Thanks for the great video.
whitscot 1 year ago
Looks great, I brine my butts for about 12 to 18 hours, I use 1 cup brown suger, 1 cup kosher salt, 1 tablespoon black pepper, 1 cup of apple juice and a gallon of water. refergerate over night. Guys im telling you it is the best. I hadn't posted a video yet but smoking one tomorrow so i'll have one up soon. great video, thanks.
jdafender 1 year ago
Realize I should subscribe to your vids, but each time it is time to make a smoked pork butt, I always search until finding your website. Yours is the best and works repeatedly well. Thanks.
carvingmadness 1 year ago
Good looking pork
rlp1970 1 year ago
great video! thanks
ItsGoodCookin 1 year ago
AKA Boston Butt
snelso80 1 year ago
Nice work...great vid!!!!
TheVittleVlog 1 year ago
Howdy - love the video. Can you elaborate on the cans you use for smoking the chips? What kind of cans are those? Are there holes in the bottom for airflow? Would any metal can work? Thank you. Don.
DonViagra 1 year ago
Looks good enough to eat..... or, at least it will in about 12 hours...
737fisherman 1 year ago
good info !!! thanks
pointnozzleaway 2 years ago 3
Cool man.... so for a 8lb butt it needs 10 hours... so what does a 5lb butt need? I am going to do this on a charcoal grill. I know it has to be indirect heat. My grill can go up and down so I don't burn the meat.... any tips?
SIXSPEED69 2 years ago
Cool... man you making me hungry. So for a 8lb butt it takes 10 hours? so what would a 5lb butt take? I am going to make this on my charcoal grill that I have hopefully it comes out right. Oh by the way on my grill I can bring up or down the charcoal so I don't burn things. I know I have to cook this in indirect heat.
SIXSPEED69 2 years ago
Excellent video buddy i just bought a Traeger pellet smoker and im gonna try your recipe, thx for posting
MartinGuitarLover1 2 years ago