That looks delicious! I've tried a 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. Hope you'll take a look. Thanks for a great video!
@murdaman702 Wrong! Pulled pork is Texas BBQ as well! Well, actually Texas BBQ is the same as Carolina and Memphis BBQ! Texas got it's BBQ styles from the Carolinas and Tennessee!
@rathjohn what would a canadian know about BBQ....I'm a pit master and pulled pork is a Carolina BBQ staple Texas BBQ was inspired by the German immigrants there texas BBQ and BBQ from memphis,carolina,and Kansas City is different than texas BBQ Now Brisket...Thats texas bbq
I've made my pork butts with Hickory and Red Oak, cooked them low and slow for 11 hours reaching an internal temp of 200 degrees, mostly keeping my smoker temp at 230-260 range. The bone should come right out when done and and you should have to chop it all, just pulled it with a fork, that is why it's called PULLED pork.
I know, this cook was pulled early due to time constraints. I miss my big Q pit. I prob should redo video. Think I only got this one to 180, normally I do like to get to 190 at a minimum.
I have cooked both ways, cookin "low and slow" just delay the cook times and result in higer risk of food born illness, as long as you get it done(more so than this video), you should be fine with tenderness. I try and keep my pit between 250 and 300, I use to cook at 220 until I learned how quick bacteria produces. The meat sits too long in the danger zone.
Since we did not have a set it and forget it smoker, we found it is just as tender and cut our cook times by a few hours. We cooked several thousand pounds of butt with no complaints. Hard wood only as fuel.
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That looks delicious! I've tried a 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. Hope you'll take a look. Thanks for a great video!
AnotherAmateur 7 months ago
charred on the outside, not done on the inside ya need to try again.
tdan1 8 months ago
charred, try again.
not done in middle.
tdan1 8 months ago
charred, try again.
tdan1 8 months ago
Great job man...looks great!
TheVittleVlog 1 year ago
what make is your bbq?
11you11 1 year ago
god dam 2$ a pound y is everything so cheap in the U.S
biofan45 1 year ago
that looks great.
TheHellBound666 1 year ago
yep and "pork butt" isn't from above the butt, it's the pork shoulder
HodgeBrosMeats 2 years ago
pulled pork is actually Carolina BBQ
murdaman702 2 years ago
@murdaman702 Wrong! Pulled pork is Texas BBQ as well! Well, actually Texas BBQ is the same as Carolina and Memphis BBQ! Texas got it's BBQ styles from the Carolinas and Tennessee!
rathjohn 2 months ago
@rathjohn what would a canadian know about BBQ....I'm a pit master and pulled pork is a Carolina BBQ staple Texas BBQ was inspired by the German immigrants there texas BBQ and BBQ from memphis,carolina,and Kansas City is different than texas BBQ Now Brisket...Thats texas bbq
murdaman702 2 months ago
Magnificent lookin.
doctorspankluv 2 years ago
That looks so delish! Thanks for sharing the video. I can just smell the smoke from your smoker. Yummy! 5 Stars
JustAddBBQ 2 years ago
I've made my pork butts with Hickory and Red Oak, cooked them low and slow for 11 hours reaching an internal temp of 200 degrees, mostly keeping my smoker temp at 230-260 range. The bone should come right out when done and and you should have to chop it all, just pulled it with a fork, that is why it's called PULLED pork.
stricklerville 2 years ago
I know, this cook was pulled early due to time constraints. I miss my big Q pit. I prob should redo video. Think I only got this one to 180, normally I do like to get to 190 at a minimum.
psemar 2 years ago
I have cooked both ways, cookin "low and slow" just delay the cook times and result in higer risk of food born illness, as long as you get it done(more so than this video), you should be fine with tenderness. I try and keep my pit between 250 and 300, I use to cook at 220 until I learned how quick bacteria produces. The meat sits too long in the danger zone.
psemar 3 years ago
Pork Butt or Boston Butt is not actually from the butt like you said it is shoulder, and 300 is way too hot to cook butt
whonoswho 3 years ago
Since we did not have a set it and forget it smoker, we found it is just as tender and cut our cook times by a few hours. We cooked several thousand pounds of butt with no complaints. Hard wood only as fuel.
psemar 2 years ago
I agree, ran out of time on this cook, but normally I like to get the middle to 190.
psemar 3 years ago
You need to cook it longer. This should come apart much easier.
milrtym73078 3 years ago