Southern Style Pulled Pork BBQ

**UPDATE** Thanks to everyone for the comments. Another video is coming soon, ribs & chicken!

This is how I make Southern style pulled pork BBQ. Feel free to comment and rate.

Category:

Howto & Style

Tags:

• BBQ
• Barbeque
• smoked pork
• pulled pork
• BBQ recipie
• Southern BBQ
• smoker
• hickory smoked
• pork shoulder
• smoked shoulder

[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.

[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.

[PAMAROSHOUSE]

man those butts look so tasty damn,great job

[nashbama]

@PAMAROSHOUSE Thanks!

[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.

[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.

[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.