Southern Style Pulled Pork BBQ

[BearStar1]

Just like a Brisket, One always should put the Fat Side UP that way the meat bastes itself in the juices of the fat as it slow-cooks. People that put the meat with the Fat Side Down, dont' really know whar they are doing or have any idea how to properly Smoke BBQ meats, BBQ= Low and Slow!

[natazer]

Jews and arabs don't know what they're missing. Pig rocks!

[SentOWNSU]

hey nash tht pork looks amazing....quick question....i was ready to go and buy a smoker. But i realized my NATURAL GAS bbq has a wood chip box is there any way i can use the bbq to smoke it ???

[flatliner35]

Nice job lad! Cheers n' beerz!

[taytay3651]

My good fat pt crusier, new camaro, pork loving buddy todd from todds tools would love that pork i showed him this video and scince he is an expert on pork from expert village like amy he said that that is some top noch qulity pork right there he said

[48is]

hey my pork loving buddy bruno would love that pork

[mjames2666]

texjoy



[pjdmb2]

gotta love a dead bbq pig, wouldnt have it any other way!! delicious

[brian11bw]

Awesome video. Those are some great looking butts. I am new to smoking and I thought your video was very helpful. I'm looking forward to Sunday to see how mine turn out. Thanks for sharing.

[skoggit]

I have an Oklahoma Joe Offset Smoker and I start off with charcoal, then I go strictly to hickory logs. Kick the temp up to anywhere from 250-300. Smoke until the internal temp is between 190-200 degrees. Say love the Flogging Molly playing in the background! Take Care!

[BWaustinTX]

Unless you are selling or competing often I do not understand the reason for secrecy of the rub. A video that does not share basic information of flavor is not as helpful as one that does. BBQ about technique and flavor. you are just sharing 50% of the equation with folks. Not saying you have to give your "secret" about the rub, but explain that is has a sweet, spice, salt components etc. Good job otherwise though. :-)

[mymorningzion]

lovin the flogging molly in the background and the bud light on the counter oh and that amazing piece of heaven you called..."pork"

[whitscot]

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 . Thanks for the great video.

[777shaye777]

Got the same smoker but don't go by the temp. gauge on cooker get a cheap oven thermometer and a aluminum loaf pan filled with water 1 inch away from fire box in cooking chamber will add humidity but good job man.

[Tleffew1]

very similar to what Ive been doing....nice...

[johnnymossville]

That looked great. Nice job!

[c1h2e3s4t5e6r]

Nice soundtrack----Just kidding it's not.

[eatnosenuggets]

Muse FTW

[inwood1000]

looks great wish i was their . just started bbq in the last two years thanks for all your tips

[nashbama]

@pigsaresmart I didn't kill him, he was already dead when I found him in the grocery store. So I honored him by making his corpse tasty and feeding my friends. His sacrifice was not in vein, he was delicious and appreciated.

[Tleffew1]

@pigsaresmart same post on all meat posts!...mmmmm blood, meat and flesh...mmm.some bone from time to time..mmmm.

[mattyblues101]

@pigsaresmart in the words of Ron White "we did not climb to the top of the food chain to eats carrots" tough'n up... this world is not cookies and rainbows

[SentOWNSU]

@pigsaresmart U NOT EATING WONT STOP THE KILLING OR EVEN SLOW IT DOWN IN ANY WAY SHAPE OR FORM

[78k5]

@pigsaresmart piss off tree hugger. Choke on a cow dick!

[civicturbolive]

@pigsaresmart Eating vege is mass death... go watch Terence McKenna video. Plants are alive and have intelligence in it. Eating Vege is not better than eating animals because both are alive in one point. So.. stop eating and let us the good fooood!

[uagodfather]

I have the exact same grill with the side fire box, so my questions are, when do you add coals, and do you add unlit or lit coals?

[nashbama]

@uagodfather when the coals are halfway gone, it's time to add more. Add unlit coals to keep the temp steady, add lit coals if the temp has dropped and you need to spike it up quickly.

[superramenlover]

nice music in the back ground death cab for cutie!! and nice pork man!!

[beerbrewer737]

looks good!

[canson81]

looks great. don't worry about the chips v. chunks. wood is wood. here in SC we don't have a lot of apple or cherry wood chunks so I use those chips all the time. still burns. what the heck is a moustard?

[ItsGoodCookin]

nicely done! Where do I get a smoker like that?

[WVUrockerBoy]

okay, amazing video, just a couple of questions:

At 225 degrees, how many hours per pound?

Did you have coal in the larger chamber? (where the meat was sitting) or just in the side smoker?

What if you put in coal and the temp. shoots to 300, do you like use a shovel to take it out/put more in?

[BeeRich33]

Moustard. Why did you brine a pork? Huge fat inside it. I've never had any moisture issues with my PP. Check my vids, man. Try Wolfe Rub Original and Citrus on them there butts. Dig the deck and the yard. I'd have that smoker going every day. I love my WSM.

[nashbama]

@BeeRich33 You're right, all the fat in a Boston butt will keep the meat moist. I brine so the meat will retain even more of it's juices. It will come out good without brining overnight, but I've found that it's better with a brine. Just personal preference. What's "moustard"? Thanks for the comment.

[BeeRich33]

@nashbama You bet. That's how I do it. Moustard = Mustard. Check out my vids as well as 007BondJB. Keeps the spice on pork as it can get quite wet when rendering. OK, officially hungry now.

[PAMAROSHOUSE]

man those butts look so tasty damn,great job

[nashbama]

@PAMAROSHOUSE Thanks!

[TheJeffro20]

couldn't finish the video due to the very annoying music

[CKZBinMO]

I've done my share of smoking and must admit that I have skimped and used chips as well, although I prefer chunk wood that's soaked for at least 2 hours. I thought the video was just fine; even with the music the audio levels turned out fine after editing (can easily hear your commentary over the music.) Great video buddy and hope you have many more great bbq's!

[oojinketsuoo]

I don't know what those guys are talking about, your steps were perfectly fine. Great bbq'ing in my opinion anyways. Cooking any way is always in ones' on interpretation. Then again, that can be applied to everything else. Emo music? Haha! 

[oojinketsuoo]

I don't know what those guys are talking about, your steps were perfectly fine. Great bbq'ing in my opinion anyways. Cooking any way is always in ones' on interpretation. Then again, that can be applied to everything else. Emo music? Haha!

[johnsurfkiller]

I'm from texas.I like the way you do it. Alot of people don't understand why you should use coal and wood.the only thing is the kind of wood.I hate hickory,But good watch. Keep it up.

[caswell1000]

the Boston Butts look good. I'll bet they taste better than they looked.

Doug Weaver

[albert1usa]

I'm gonna try the chips next time.

[albert1usa]

I'm from Texas!

[albert1usa]

Lame. Nothing Southern about this. No real Southerner would ever use chips. If you're not going to make it right then don't make it.

[nashbama]

Actually, Southerners make do with what we have. As I said in the video, I didn't have chunk hickory, so I made do. Hickory chips work just as well. What makes this recipie Southern is the type of wood, not how it's cut. You can't taste a difference between chunks and chips, but you can definitely taste the hickory smoke.

You should visit us here in the South sometime, I'm sure you'd enjoy it here.

[musicofthesoul85]

@albert1usa I from Atlanta, Ga and everyone I know uses chips. Chips work equally as well as chunks. You can not taste the difference between the two.

[inwood1000]

love your video .when you add your coal do you light it first

[SuperKevinSteel1978]

Thanks for the video; it's funny I was a meat cutter for 10 years but cutting meat and cooking it are two entirely different things i'll try this out soon. Thanks again

[valuechamptv]

Video not bad but why make a Youtube vid on how to do something if you are going to keep parts secret!  Also, ditch the emo music. That being said, you earned 5 stars in spite of my suggestions for your next vid. Thanks for posting.

[nashbama]

Thanks for the rating. BBQ rub and sauce recipes are usually kept secret. Every cook has their own unique flavor, part of the tradition is to keep it their own. I'll give you a hint though, there is paprika in it. :)

[bashafacin]

Very well Done

[jmar6972]

if you had a traeger, you would never have to lift the lid for 12 hours, lol, god i will never go back to a charcoal smoker again, i have one i just tried to use again and really f***ed up the country ribs TRY ONE YOU WILL LOVE IT

[hunclemike]

Thta's a fine looking piece of pork brother, my mouth is watering. I'm doing two for Super Bowl, can't wait. I 'll use my electric smoker, I know it's cheating but I have a lot to do in the way off some other dishes...fried chicken, clam chowder...powerful good vittles!

[bolochopsuey]

Hi just wondering what do you use to soak the hickory wood?

[nashbama]

I just use cold water. I let the chips soak at least 30 min before I put them on. This helps keep them from catching fire too quickly.

[pointnozzleaway]

i'm trying to learn this stuff. so on a smoker like you have, there is no actual charcoal or fire directly under the meat ?

[nashbama]

No charcoal under the meat, it's in a separate box to the side. BBQ is low indirect heat, you want direct heat for searing like when you're cooking steaks. If you have a kettle grill, try putting the charcoal all to one side and the meat on the opposite side.

[Agent4Wisdom]

Neglect the comment I made. I looked at your vid again and I see that you waited until the temps hit 225 and you then put the meat on. My bad... Once again, good job.

[nashbama]

Thanks very much! Glad you enjoyed it.

[Agent4Wisdom]

Nice job! Here's a helpful hint. Wait until the smoker is hot and smoking before putting your meat on. You don't want to risk having unseen nasties growing and multiplying before you get sufficient heat.

[vnck25]

OMG , man dont show these on Youtube. There are so many Muslims now eating thses goodies because of clips like this.

You know Muslims arent all terrorists they are humans too.

[hunclemike]

@vnck25 And very tasty when smoked for 30 hours over low heat. I like them with some viengar-based sauce and baked beans. Keep your stupid gay politics out of this type of cooking vid. Wonder if the Muslims feel the same about you?

[vnck25]

Well I dont have a smoker so I cannot smoke the pork. But surely I can find the sauce and the baked beans. My comments are not "stupid" and surely not "gay" :). I will elaborate my point to you in a private message.

[BeeRich33]

I do the same on my WSM (check my videos) but I don't spray. I marinated overnight recently, and I think I'll start to spray. I've injected before too.

[marod68]

Great, going to try this during the winter here chicago....

Thanks

[skoggit]

You can also rub mustard on the meat and it will hold the dry rub on the meat! I do mine with the fat side up also, your right my friend! Oh by the way like the music in the background! Who sings the first song in the video?

[nashbama]

Thanks for the comment. The first song is by Death Cab For Cutie, "Summer Skin".

[Deeber65]

Nice job on the video Nashbama!

SmokeHound