Got a question for you guys. I tried making my first batch of pulled pork last weekend. I had a 7 lb Boston Butt with the bone in. Brined it for about 12 hours and smoked it at around 215 for about 10-11 hours and let it rest for an hour. The meat was definitely cooked through but it did not shred nearly as easily as yours did. Would you be able to guess if it was over or under cooked?
I really appreciate the way you guys describe ingredients accurately. Boston Butts means nothing here in Australia, but you clarified it as Pork Shoulder. Stating the temperature as x degrees fahrenheit is also helpful. I can easily change to celsius with a calculator, as long as I know that you are dealing in Fahrenheit. Thank you for your accuracy and consideration! Kick arse BBQ!
@capajc In BC here, just put my pork butt on the smoker. Get a Bradley Digital 4 rack, its electric but you can buy your wood at canadian tire etc so you can get all different types of wood and its idiot proof
I am doing two Boston Butts this weekend. One is going to be for pulled pork, the other is going into hash for hash and rice. I love to do both every once and a while.
I used my Ugly drum smoker with a water / drip pan, And I got the same results. Yummy! 8lbs of pp and nearly a dozen fresh Kaiser rolls vanished in a chorus of lip smacking in less than 15 min. No matter how often I mention you guys are My muses. I still get the praise. You guys make me look good!
This is a fantastic recipe for a beginner like me. In my BKK, used no water, kept the fat on top. 12lbs, 11hrs. did some mopping but was concerned more about keeping the temp right. Rub excellent, red sauce amazing. WOW!
I'm am smoking a butt for my first time and have a few questions? My temp seems to be steady around 220ish which seems good. I'm not seeing smoke anymore at this point. It was smoking really well for about 30 -40 min. I bought apple wood chips and soaked them over night. Should i continue adding wood or will that mess up the taste? Any advice would be great. Thanks,
@blackoutfilmsllc If you look closely, you will notice a very light bluish smoke coming out of the smoker. this means that you are doing it the correct way, however the reason why youre not getting the smoke you anticipated is because youre using those woodchips when you should be using woodchunks instead. Woodchips donot take long to burn off, whereas woodchunks do. So use woodchunks!!!!
I daresay my version of pulled pork would rival yours. I create my own blend of spices for my brine + rub from scratch every time. I also buy the whole spice (such as cumin seed, whole cloves, etc.) and grind them myself, as opposed to buying ground cumin and ground cloves. If you grind a whole spice yourself, the flavor is fresher and stronger. Trust me, it's well worth the extra effort! Girls LOVE my cooking!
I brine my Boston Butt for a full day before I cook it. One cup of salt per gallon of water, plus a cup of the rub of your choice, then toss in some bay leaves and juniper berries. I live in an apartment and don't have a smoker so I slow roast my boston butts for a full day or until the internal temperature hits 200 degrees. I wedge garlic into the roast and pack the roasting pan with chopped onions. And I mix my rub with lime juice to make a paste and slather it all over the roast.
Did you say trim as much as the fat off as you can' to make it 'healthier' or does it cook better? I just know with brisket I leave most the fat on so it melts into the meat, would that also apply with the pork shoulder?
im 8 hours into my pork shoulder, 1 hour to go. its a 4 lbs meat, only thing i did different was i wrapped it in foil at the 4 hr mark and i open it up to spray the apple juice on! is this ok? ....... you guys are my hero's
Absolutely love all your videos. Especialy the personality you add with the naration. The only and i say "only" thing i do different is i do not trim any of the fat off...to me it just adds so much flavor...but you guys rock!
I think 24 hours soaking in apple juice and onions preps the pork best. An 8lb pork shoulder is perfectly cooked in my CookShack electric smoker oven in 17 hours. I like to use apple or cherry to smoke pulled pork, baby back ribs, and salmon. I make my own dry rub using just about every herb and spice in the cabinet. Thanks for a great video!
this video has come in handy. My buddy had far to much pulled pork before passing out on my couch one night. So I woke up early the next day, crept out to the living room and plugged this video into my amp :). let's just say my hung over buddy woke up to this guys voice talking about pulled pork with porn music playing. fucking hilarious!!!
Wow that awesome. I started smoking this past year and have been trying different things. By far this was the best yet. I followed your rub and cooking recipes to the T. Everyone loved it. Thanks for the video, can't wait to try something else you have posted
If i would need to choose between boston butt cooked by this master or Halle Berrys butt to use for a day i could not make that choise... I would die from the mental stress... But i would die happy =P
great video. only thing i don't agree with is getting a butt with as little fat as possible and trimming off the rest. the more fat the juicier. it bastes itself as it smokes.
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.
I find it hard to believe the bone pulls out at 165 degrees internal temp. I can only guess the internal temp. was between 185-200 degrees when they were pulled off.
190 for chopped and 200 for pulled usually works best for me.
@GoGatorsGoooo I wonder how he got it cooked in only 12 hours. Mine take over 20hrs. at around 230-260 degrees to get to an internal temp of 195 or so.
Not bad. He brought those up to 165 internal. For me, I like to bring 'em up to 195-200 internal. At that point, you have to be careful when you take the butt outta' the pit that it doesn't fall apart before you get it to the board.
"here's the fun part, Im gonna pull this BONE out here," ha ha ha NICE!! Excellent Barbecue video. I really like that you guys go through the WHOLE process not just like other videos where they tell you something like "prepare the meat and cook it, then make a sammich, that was easy. SUBSCRIBE" Nope, you guys go the whole nine yards! Excellent!!
@Z971 yeah, we definitely don't screw around when it comes to BBQ. Depends where in the USA you are though... California and New York don't know squat about BBQ. Places like Kansas City, Texas... and just about anyplace in the Southeast knows their BBQ!
@maganaonline There are some Californians that love their BBQ! Yes its harder to find but there are some good cook offs and so forth to get some great food! Also there are so many varieties of wet and dry seasonings to low and slow or grilled that its all about personal preference. I like my ribs dry and someone back east might think I am crazy! To each there own I say!
@myaksitch You're totally right! To each his own... BBQ is a personal thing. And you're darn right that there are Californians that love BBQ... I am one! =) I grew-up in Orange County and BBQ... good BBQ anyway... is a little tricky to come by. I didn't have any real close by so BBQ was always a big treat. Out there my homeowners association wouldn't let me build a smoker, so I didn't get into cooking BBQ until I came to New Mexico a couple of years ago. Now I'm totally addicted!!!! =)
@BarbecueWeb - Just did my first pork shoulder on the smoker yesterday. Turned out great. Your videos are really helpful and give me the inspriation to try grilling new things.
@BigAndTall666 Pork butt is just a nickname but the kind of meat here that is being smoked is actually a shoulder. The butt of the pig is actually the ham. I don't know why this is but i see that it is confusing.
OMGosh, I simply LOVE the man's voice that is talking. He has a voice that would be GREAT on night time romantic music programs. Just think of that voice introducing love songs as ya cuddle with the honey. ;-)
@bigsean99995:50 Here's the fun part, just puuuull that bone right out of there *wa wa wa waaaa* oo ya look how it just slides right out of there... *bow chicka wow wow* oo yah, mmmm MM!
I did a shoulder today, seasoned it, injected it with apple juice, vinegar, worcheshire saue; mopped it with vinegar, apple juice, cayenne, and salt. Smoked it over 12 hours. It shreds fine, the texture is as it should be but the taste is plain, it doesn't really taste like pork and I don't taste the much smoke and there was smoke coming out of the grill. I don't know what happened. I"m going to shred it and reseason it but I don't understand
Damn I bet you guys down there ate like no tomorrow once those videos were done.. Every video has me drooling which means you get a thumbs up from me.. After watching a few videos it makes me wonder how the hell people can be vegetarians !!
I cooked a pulled pork this weekend after watching this video.. It turned out great. My whole family loved it.
I used the Minion method for lighting my coals. This is the first time I have done it and I have to say it will NOT be the last! I used Stubbs charcoal and mesquite wood for smoking. I filled up my Weber Kettle and put about 15 coals on top and it kept me at 250 degrees for well over 17 hours! The smoke rolled out of the pit the whole time..
DO NOT TRIM FAT BEFORE YOU COOK! THAT IS A TECHNIQUE TO DISCOURAGE YOU FROM COMPETING PROFESSIONALLY. cook with the fat cap on top. after your butt is smoked (14 or 15 hours later), cut the remaining fat off and pull your pork. If your butt does not come apart with much ease...then you need to cook it for another hour or two.
They get 12 hrs by loading the charcoal chamber "minion style". Basically fill the chamber with unlit charcoal, then dump about 20 or so lit coals on top. The lit coals start the unlit ones slowly from the top down. Slower lighting than from bottom up and, for the WSM, you can get 12-14 hrs at 225-265 from a single load of coals. Only trick is adjusting all vents for minimum airflow. Too much air and all coals with light too quickly (only 5-6 hrs max).
BOY that looks good!! but it aint nuthin compared to my bbq pork made in my home made smoker i use only the finest of ply wood that i find at the dump!!!! trust me its the best around!!!
@shadowkon69 wow, you're a comedian dude. You go ahead and use that ply for smokin'n....... rofl. How about adding some of them scrap tar roofin' shingles. See ya on the other side...!
Got a question for you guys. I tried making my first batch of pulled pork last weekend. I had a 7 lb Boston Butt with the bone in. Brined it for about 12 hours and smoked it at around 215 for about 10-11 hours and let it rest for an hour. The meat was definitely cooked through but it did not shred nearly as easily as yours did. Would you be able to guess if it was over or under cooked?
Thanks.
KamekoBruns 1 week ago
@KamekoBruns I wouldn't brine it and I would use a instant read digital thermometer.
rsoby2112 1 week ago
@KamekoBruns That typically the case when its undercooked
flow8258 1 week ago
music sounds like it got borrowed from a porno lol
cmurdah913 1 month ago
I really appreciate the way you guys describe ingredients accurately. Boston Butts means nothing here in Australia, but you clarified it as Pork Shoulder. Stating the temperature as x degrees fahrenheit is also helpful. I can easily change to celsius with a calculator, as long as I know that you are dealing in Fahrenheit. Thank you for your accuracy and consideration! Kick arse BBQ!
lukedm5 2 months ago 6
Thats not how I pull my pork! Hoooo!
livingkoan242 2 months ago
i wish canada was like this , but fuck it im gonna eat my poutine
capajc 3 months ago
@capajc In BC here, just put my pork butt on the smoker. Get a Bradley Digital 4 rack, its electric but you can buy your wood at canadian tire etc so you can get all different types of wood and its idiot proof
gumby83 3 months ago
nice but I cook my butt til it reaches 195
keithwright123 3 months ago
Get rid of the GINSU. How about a plain old sharp boning knife?
1156kmurphs 3 months ago
This is pure cooking porn :-D
rampaginghamster 3 months ago
Can I come round for Tea?
daveh182 3 months ago
ok why would you trim the fat. i thought the fat added flavor.
crazyjoe2006 3 months ago
@crazyjoe2006 Theres already a lot of fat in the pork. The fat cap is really optional.
elkerb 3 months ago
I am doing two Boston Butts this weekend. One is going to be for pulled pork, the other is going into hash for hash and rice. I love to do both every once and a while.
Thanks Pit Boys.
sjbl1962 3 months ago
Check out the easy style pulled pork in 1 min 30 seconds
CamaraMountClamp 3 months ago
Won't the internal temperature reach the 165 degree mark before the 10-12 hrs?
kskomodo04 4 months ago
@kskomodo04
For pulling you remove it with the internal temp ~195F
1523627gh 4 months ago
.....MAAANNNE
gulletguy 4 months ago
I used my Ugly drum smoker with a water / drip pan, And I got the same results. Yummy! 8lbs of pp and nearly a dozen fresh Kaiser rolls vanished in a chorus of lip smacking in less than 15 min. No matter how often I mention you guys are My muses. I still get the praise. You guys make me look good!
vicarofrevelwood 4 months ago
This is a fantastic recipe for a beginner like me. In my BKK, used no water, kept the fat on top. 12lbs, 11hrs. did some mopping but was concerned more about keeping the temp right. Rub excellent, red sauce amazing. WOW!
Canuc0 4 months ago
I'm am smoking a butt for my first time and have a few questions? My temp seems to be steady around 220ish which seems good. I'm not seeing smoke anymore at this point. It was smoking really well for about 30 -40 min. I bought apple wood chips and soaked them over night. Should i continue adding wood or will that mess up the taste? Any advice would be great. Thanks,
blackoutfilmsllc 4 months ago in playlist Season 1
@blackoutfilmsllc If you look closely, you will notice a very light bluish smoke coming out of the smoker. this means that you are doing it the correct way, however the reason why youre not getting the smoke you anticipated is because youre using those woodchips when you should be using woodchunks instead. Woodchips donot take long to burn off, whereas woodchunks do. So use woodchunks!!!!
thepowelljr 4 months ago
As for hardwoods I like hickory and mesquite.
jadedmastermind 4 months ago
That smoker looks great! I'd love to know the name of the brand, the price, and where I can get one of my own.
jadedmastermind 4 months ago
I daresay my version of pulled pork would rival yours. I create my own blend of spices for my brine + rub from scratch every time. I also buy the whole spice (such as cumin seed, whole cloves, etc.) and grind them myself, as opposed to buying ground cumin and ground cloves. If you grind a whole spice yourself, the flavor is fresher and stronger. Trust me, it's well worth the extra effort! Girls LOVE my cooking!
jadedmastermind 4 months ago
I brine my Boston Butt for a full day before I cook it. One cup of salt per gallon of water, plus a cup of the rub of your choice, then toss in some bay leaves and juniper berries. I live in an apartment and don't have a smoker so I slow roast my boston butts for a full day or until the internal temperature hits 200 degrees. I wedge garlic into the roast and pack the roasting pan with chopped onions. And I mix my rub with lime juice to make a paste and slather it all over the roast.
jadedmastermind 4 months ago
Did you say trim as much as the fat off as you can' to make it 'healthier' or does it cook better? I just know with brisket I leave most the fat on so it melts into the meat, would that also apply with the pork shoulder?
KidKarnage187 5 months ago
What the hell is with these american names...Boston Butt?? lmao
Pork shoulder, stick to that pls
MegaMat84 5 months ago
@MegaMat84
We all need to live together in this crazy mixed up world. Let's not let what Americans call cuts of meat get us all down and depressed.
strakallah 5 months ago
Sprinke on the butt???????
plukebone 5 months ago
im 8 hours into my pork shoulder, 1 hour to go. its a 4 lbs meat, only thing i did different was i wrapped it in foil at the 4 hr mark and i open it up to spray the apple juice on! is this ok? ....... you guys are my hero's
steliostsi 5 months ago
I love this! I am sitting here PULLING MY PORK while watching! :-)
waterfordjim 5 months ago
Dat voice.
slashdotism 6 months ago
Absolutely love all your videos. Especialy the personality you add with the naration. The only and i say "only" thing i do different is i do not trim any of the fat off...to me it just adds so much flavor...but you guys rock!
msmcdougal 6 months ago
I think 24 hours soaking in apple juice and onions preps the pork best. An 8lb pork shoulder is perfectly cooked in my CookShack electric smoker oven in 17 hours. I like to use apple or cherry to smoke pulled pork, baby back ribs, and salmon. I make my own dry rub using just about every herb and spice in the cabinet. Thanks for a great video!
AnotherAmateur 6 months ago
American BBQ + Retro porn music = Priceless
6195x 7 months ago
Wait... American, and cutting away fat?
You jest, surely?!
ziddy1232 7 months ago
@ziddy1232 ...point well taken..an oxymoron indeed..! We apologize -BBQ Pit Boys
BarbecueWeb 7 months ago 15
Did you put some liquid in the black container you used for barbeque?
fakir0005 7 months ago
Epic voice!
dusmance123 7 months ago
man!!
you rock!!
CRUZRAUL1976 7 months ago
Food Porn!
gsxr1131 7 months ago
I've got about 1 hour left on my 5.5 lb butt. It smells awesome!
eflowers82 7 months ago
my 6 pounder is on my smoker now with apple wood chips ten hours 2 go
patf03 7 months ago
It is 230 am on monday june 6th 2011 And my mouth is watering because this shit looks amazing omg.
KILL3RPANA5 7 months ago
Butcher cut me a 6lb boston butt and its going in my smoker for about 9 hours. Minnesotans can bbq too! Ya hey!
timozuma 8 months ago
this video has come in handy. My buddy had far to much pulled pork before passing out on my couch one night. So I woke up early the next day, crept out to the living room and plugged this video into my amp :). let's just say my hung over buddy woke up to this guys voice talking about pulled pork with porn music playing. fucking hilarious!!!
ChromeArty 8 months ago
Wow that awesome. I started smoking this past year and have been trying different things. By far this was the best yet. I followed your rub and cooking recipes to the T. Everyone loved it. Thanks for the video, can't wait to try something else you have posted
jenewell550 8 months ago
@vollystri ;See what i mean ? : )
GTWHITEFEVER 9 months ago
@vollystri ; Vegetarians ..always being racist ...tsk tsk ....
GTWHITEFEVER 9 months ago
mmm looks good i made a jamaican pot roast got it off line it was good it was just hottttttttttttttttttt
ladyfine97 9 months ago
@xSeeHnHD
are you his little bitch boy or somthing?
vollystri 10 months ago
Looks amazing!
DonnyDon01 10 months ago
Looks good
broughton1969 10 months ago
looks good
broughton1969 10 months ago
excuse mah fangers.....MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM
crazydawg2000 10 months ago
oh MAN!!! i swear i can not watch AnOTHeR VIDEO OF YOURS your killing me with all this AweSOME food!!!!!!!!!!!!! i need to buy me a smoker
JaKEtuRbo2 11 months ago
If i would need to choose between boston butt cooked by this master or Halle Berrys butt to use for a day i could not make that choise... I would die from the mental stress... But i would die happy =P
Exiletheheretic 1 year ago
This is like making love with pork..mmm
jahenson885 1 year ago
mmm thats sexy!!
sublimedward 1 year ago
MMMMMMMMMMMMMMMMM HMMMMMMMMm!
en3rgieboy 1 year ago
Boston Butt So Goooooooood :-)
senseiKyoshi 1 year ago
Boston Butt Hmmmmmmmmmm :-))))
senseiKyoshi 1 year ago
dat voice makes me hungry!!!!
ramano 1 year ago
This works on catfish and gar I tried it last week. Its so cool!
Matt2779 1 year ago
yeah, it's called a butt.. think about it though.. do pigs have arms? so no shoulder.
ellisdw 1 year ago
What is the song in the background? Thank you for posting...
lemaitrethemonk 1 year ago
I'm surprised somebody that sounds as like that actualy suggest taking the fat OFF!? Amazing Vids thanks though.
daniel1c 1 year ago
5 minutes from watching your video, I realized I only paid attention to your voice! I ddnt even know what happened O.O
boneorgasm 1 year ago
I agree with trimming the fat. I know conventional wisdom says to leave on so it bastes the pork, but I've had better luck trimming most of it off.
maganaonline 1 year ago
hahahaha
MrHuddielee 1 year ago
woooooow like dat maaaan
bigd911callme 1 year ago
great video. only thing i don't agree with is getting a butt with as little fat as possible and trimming off the rest. the more fat the juicier. it bastes itself as it smokes.
fishin18 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
I find it hard to believe the bone pulls out at 165 degrees internal temp. I can only guess the internal temp. was between 185-200 degrees when they were pulled off.
190 for chopped and 200 for pulled usually works best for me.
GoGatorsGoooo 1 year ago
@GoGatorsGoooo yeah, read the video description for the clarification
ElPasoTV 1 year ago
@GoGatorsGoooo
I agree, usually take mine 200 - 205 foil for several hours then pull.
sqwibbb 1 year ago
@GoGatorsGoooo I wonder how he got it cooked in only 12 hours. Mine take over 20hrs. at around 230-260 degrees to get to an internal temp of 195 or so.
thowdy 5 months ago
Now I'm hungry and turned on!
Marty31636 1 year ago
If only my dad could work a BBQ like this guy. And talk like him to! :D
StevenMakesYouLol 1 year ago
Not bad. He brought those up to 165 internal. For me, I like to bring 'em up to 195-200 internal. At that point, you have to be careful when you take the butt outta' the pit that it doesn't fall apart before you get it to the board.
grizzlaxful 1 year ago
"here's the fun part, Im gonna pull this BONE out here," ha ha ha NICE!! Excellent Barbecue video. I really like that you guys go through the WHOLE process not just like other videos where they tell you something like "prepare the meat and cook it, then make a sammich, that was easy. SUBSCRIBE" Nope, you guys go the whole nine yards! Excellent!!
ARCHANGELREBORNX 1 year ago
man that smells good.... can u smell that?!?!
kelvin88tan 1 year ago
this video wants me to come to texas and come come come a lot
saik0pod 1 year ago
Ready to eat!
johnnymossville 1 year ago
Why does this guy talk like he is taking his last dying breath.
ipv4 1 year ago
Oh man like its coming out of the screen so tasty!!!
poida84 1 year ago
wow...Americans are serious about BBQ,,,
Z971 1 year ago 48
@Z971 for sure USA PRIDE!!
kia438 1 year ago
@Z971 yeah, we definitely don't screw around when it comes to BBQ. Depends where in the USA you are though... California and New York don't know squat about BBQ. Places like Kansas City, Texas... and just about anyplace in the Southeast knows their BBQ!
maganaonline 8 months ago
@maganaonline There are some Californians that love their BBQ! Yes its harder to find but there are some good cook offs and so forth to get some great food! Also there are so many varieties of wet and dry seasonings to low and slow or grilled that its all about personal preference. I like my ribs dry and someone back east might think I am crazy! To each there own I say!
myaksitch 8 months ago
@myaksitch You're totally right! To each his own... BBQ is a personal thing. And you're darn right that there are Californians that love BBQ... I am one! =) I grew-up in Orange County and BBQ... good BBQ anyway... is a little tricky to come by. I didn't have any real close by so BBQ was always a big treat. Out there my homeowners association wouldn't let me build a smoker, so I didn't get into cooking BBQ until I came to New Mexico a couple of years ago. Now I'm totally addicted!!!! =)
maganaonline 8 months ago
@Z971 hell yea
caub2 7 months ago
@Z971 god damn right
MrStew091 4 months ago
@Z971 north americans *
hardcorepiss 4 months ago
can you smeel that :D
gunitas123 1 year ago
@gunitas123 YEA SMELLS GOOD : )
sheffguy29 1 year ago
i want to see your face!
PHIL9332 1 year ago
12hours of cooking? what the.
skullbreader 1 year ago
ha ha ha ha he said butt!
whisperingdeath308 1 year ago
i don't know why i toture myself and watch these videos...now i am starved
eifeldude1 1 year ago
what's the name of your smoker?
11you11 1 year ago
@BarbecueWeb - Just did my first pork shoulder on the smoker yesterday. Turned out great. Your videos are really helpful and give me the inspriation to try grilling new things.
markb12267 1 year ago
@BigAndTall666 - Butt also means end. A Boston butt comes from the end of the front shoulder cut. Ham comes from the rear shoulder cuts.
markb12267 1 year ago
pulled pork porno! ha classic 8)
pylehill 1 year ago
If this is swine ass why the hell call it "shoulder" (here´s usually a head right above)?
BigAndTall666 1 year ago
@BigAndTall666 Pork butt is just a nickname but the kind of meat here that is being smoked is actually a shoulder. The butt of the pig is actually the ham. I don't know why this is but i see that it is confusing.
KAinVancouver 1 year ago
12hrs?
WatEverMan2009 1 year ago
I need some paper towels and a new keyboard.
69adrummer 1 year ago 2
Suggest to buy a sharp knife.
Abteilol 1 year ago
Did Uncle Jesse narrate this video for them good ole boys?
dlastoria 1 year ago
dry ass bbq...hahah
onemean460 1 year ago
that was awesome....thanks for showin this newbie right here!!
scottysbroncs 1 year ago
I have a chargriller smoker grill with the side firebox. Could this be done on there?
03demax 1 year ago
Here in Detroit, a good pulled pork sandwich is hard to come by other than going to Famous Dave's.
ICEGOD2 1 year ago
what is the song playing in the background? Good stuff brother...
lemaitrethemonk 1 year ago
OMGosh, I simply LOVE the man's voice that is talking. He has a voice that would be GREAT on night time romantic music programs. Just think of that voice introducing love songs as ya cuddle with the honey. ;-)
marywelden 1 year ago 2
This looks so good!
goodbite 1 year ago
Secret ingredient simple green .... 3:43
cisco760ca 1 year ago
Damn you I already ate and now my mouth is watering and my fingers are subscribing to your channel. Damn the humanity.
JAF30 1 year ago
I loved everything and anything pork. It is my favourite meat.
harry31780 1 year ago
imba meat
GGdota 1 year ago
This comment has received too many negative votes show
Pork Meat Disgusting
CommanderEyad 1 year ago
i really love pulled pork. now i know how to make one, i just need a smoker... good cooking BarbecueWeb
mark9111111 1 year ago
AMAZING lolol
fearvixen 1 year ago
this looks delicious, wish ppl in germany did that! gotta try it one of these days :D
botibomaus 1 year ago
mmmmmmmmmmmmmmmmmm mmmmmmmmmmmmmmmmmmm that looks good
mponekov 1 year ago
I made some chimichanga's with this pulled pork bbq filling. It was awesome. Yall should try it.
travisbrummett 1 year ago
I think the Guy who is reading is drunken ...
Duisburger9911 1 year ago
Comment removed
nick78447 1 year ago
@nick78447 you drink beer and sit outside while cooking. And yes millions of people every weekend are doing this. I'm going this weekend.
jmadden98 1 year ago
@nick78447 lol u lazy ass i eat pork shoulder all the time.. go get your whopper jr
GhostFace420 1 year ago
This has been flagged as spam show
#LOL
iallwayswin0100 1 year ago
This has been flagged as spam show
#LOL
iallwayswin0100 1 year ago
#LOL
cleric022684 1 year ago
I think that if you have to wear rubber gloves to prepare your food then it probably isn't good for you!
HDiGITTY 1 year ago
ОТЛИЧНО
konstantin523 1 year ago
Hell Yeah!
Vikarlee 1 year ago
that voice on intro looks like an intro of a classic horror films #LOL
kertzey 1 year ago
YOU my friend ROCK!
ukcubbies 1 year ago
BBQ Porno! love this mans voice.
bigsean9999 1 year ago 38
@bigsean9999 5:50 Here's the fun part, just puuuull that bone right out of there *wa wa wa waaaa* oo ya look how it just slides right out of there... *bow chicka wow wow* oo yah, mmmm MM!
VoidOnTuesday 1 year ago 2
@VoidOnTuesday PMSL ;) good one!
bigsean9999 1 year ago
@bigsean9999 i was thinking the same thing haha
xxcriticalxx1 10 months ago
@bigsean9999 Haha! Yeah, because you can hear him say: "Well, excuse my fingers.... MMMM!!! Thats good!"
Haha!
fl3tch901 10 months ago
creepy voice lol...but looks delishhh
angelzafirom 1 year ago
Wow, was all that meat from one of the shoulders? or was the second one included?
lycheesack 1 year ago
I can smell it...
mitsudave 1 year ago
man i always know when im getin hungry when i start watching food vids on youtube
69kid69 1 year ago
dont get to much dry rub on your butt. LOL LOL!!!!!
95tahoe1 1 year ago
I did a shoulder today, seasoned it, injected it with apple juice, vinegar, worcheshire saue; mopped it with vinegar, apple juice, cayenne, and salt. Smoked it over 12 hours. It shreds fine, the texture is as it should be but the taste is plain, it doesn't really taste like pork and I don't taste the much smoke and there was smoke coming out of the grill. I don't know what happened. I"m going to shred it and reseason it but I don't understand
any answers
skeetmoses 1 year ago
man that looks good,
jimbo081 1 year ago
Damn I bet you guys down there ate like no tomorrow once those videos were done.. Every video has me drooling which means you get a thumbs up from me.. After watching a few videos it makes me wonder how the hell people can be vegetarians !!
mixwell1983 1 year ago
Im so hungry now.....
eserebcin 1 year ago
I am making this as we speak, i only have 5lbs though :p
MaybeChrisRob 1 year ago
not bad.
R0YB0T 1 year ago
yeah .. hungry I am ;-)
erichertsens 1 year ago
That music...that voice.....I think I just watched a pulled pork porno.
usafsmoky1080 1 year ago 167
@usafsmoky1080 - Agree totally !!
mixwell1983 1 year ago
@usafsmoky1080
yeah, the recipe's great, the meat looks delicious, but the soundtrack and the voiceover really do sound like gay porn
CrankyLibertarian 1 year ago
@usafsmoky1080
think so too
WellsieLooksCute 1 year ago
@usafsmoky1080
I really want to give this a thumbs up, but I think 69 thumbs up is far too appropriate for that comment. Good Lord this looks delicious though.
anberlin5290 1 year ago
@usafsmoky1080
Hell's yeah - I would definately watch that porno!
Lillyvon 1 year ago
@usafsmoky1080 BWAHAHAHAH it's sooo true!
Suertsje 1 year ago
@usafsmoky1080 sprinkle it lightly all over the butt
VoidOnTuesday 1 year ago
I cooked a pulled pork this weekend after watching this video.. It turned out great. My whole family loved it.
I used the Minion method for lighting my coals. This is the first time I have done it and I have to say it will NOT be the last! I used Stubbs charcoal and mesquite wood for smoking. I filled up my Weber Kettle and put about 15 coals on top and it kept me at 250 degrees for well over 17 hours! The smoke rolled out of the pit the whole time..
mcghee979 1 year ago
who IS this guy anyway ? captain phlem?
MrRaydioray 1 year ago
why is he taking the fat cap off???????
flynhawain 1 year ago
@flynhawain most of it will render off anyways. but he didn't cut all of it off cause it provides some moisture for the pork.
dawg1157 1 year ago
Am i the only one who finds the narrator funny? Cant tell if hes trying to be funny or not but I was cracking up the whole time.
rocknova 1 year ago 2
I love this stuff...but, had a heart attack. three 95% blockages, had a triple bypass...the doc says "stop eatin' that pork"...ah crap... :(
oldmtnfart 1 year ago
7:05 MAN YOU GETTING HUNGRY OR WHAT? XD
xib 1 year ago
Keep the fat cap.......seriously......you need it. If anything you score the cap, wrap it in foil with a braising liquid.......best pulled pork ever.
robandrene 1 year ago
вы хороший кулинар
konstantin523 1 year ago
DO NOT TRIM FAT BEFORE YOU COOK! THAT IS A TECHNIQUE TO DISCOURAGE YOU FROM COMPETING PROFESSIONALLY. cook with the fat cap on top. after your butt is smoked (14 or 15 hours later), cut the remaining fat off and pull your pork. If your butt does not come apart with much ease...then you need to cook it for another hour or two.
canson81 1 year ago
how do you keep your smoker hot for up to 12 hours
liloj0508 1 year ago
@liloj0508
They get 12 hrs by loading the charcoal chamber "minion style". Basically fill the chamber with unlit charcoal, then dump about 20 or so lit coals on top. The lit coals start the unlit ones slowly from the top down. Slower lighting than from bottom up and, for the WSM, you can get 12-14 hrs at 225-265 from a single load of coals. Only trick is adjusting all vents for minimum airflow. Too much air and all coals with light too quickly (only 5-6 hrs max).
tylersfs 1 year ago
BOY that looks good!! but it aint nuthin compared to my bbq pork made in my home made smoker i use only the finest of ply wood that i find at the dump!!!! trust me its the best around!!!
shadowkon69 1 year ago
@shadowkon69 wow, you're a comedian dude. You go ahead and use that ply for smokin'n....... rofl. How about adding some of them scrap tar roofin' shingles. See ya on the other side...!
ElPasoTV 1 year ago
That BBQ sauce is so thin - no good! I prefer the thicker BBQ sauces - sticks to the pork better and makes it easier to eat.
BongoandReikiT 1 year ago