 something called pork bomb. They're a little bit different than pulled pork, but they're actually pretty delicious. It's a certain way to making like a pulled pork that I learned from Chef Eric Gephart, who is the culinary liaison or expert for Kamado Joe brand ceramic grills. And if you follow along with any of the Kamado Joe cooking channel or any of his videos, you'll know what these are. Except I'm gonna do my take on them. And what it is, is it's actually pulled pork, but what you do is you cook the pork in the smoker first, and the way I'm gonna do it is I'm gonna cook the pork in the smoker with rub on it until it gets up to about 160, which is usually the time where the stall happens. If you used to smoking pork or brisket on a regular basis, you know what the stall is, it hits a certain temperature and it stops there for a couple hours while the meat is starting to sweat out the moisture and start to break down a little bit more. So it kinda hits a certain temperature, like right around 160 or so, and then it stops for a couple hours until the temperature of the meat starts going back up. But what we're gonna do is we're gonna cook the meat on the smoker until it reaches around 160, close to it, doesn't have to be exact. But what we're trying to do is form a really good bark on the outside. We don't want it to dry out too much or too much of the fat to render, but we do wanna get a nice bark on it and get some smoke to it. And then what we're gonna do is we're gonna wrap it really tight in a lot of plastic wrap, and then we're gonna throw it in a vacuum bag and then we're going to sous-vide it at a higher temperature around 185 or 190 for about five or six, eight hours. And what that's gonna do, it's gonna cook it kinda like confit where it's going to let the pork cook and render all that fat and the meat is gonna cook in the fat instead of getting out into the bag or out on the grill if you're cooking it normally. So what it's gonna do is gonna let that cook, the pork just marinate and cook in its own fat and juices and spices that we have in there. And when we're done, it's gonna come out to be the most juiciest, tender, amazing flavor that you could ever cook pork at. Believe me, you're gonna have to try this. The spices I'm gonna use today are a little bit different. I'm not gonna use a basic everyday pork rub. I'm gonna try out something a little different because I want it to be a little bit more savory. I don't want it to be too sweet. So I'm gonna use some of the Run and Wild Smokey Paprika, which that does have a little bit of brown sugar in it, but it's not overly sweet. It's not like the pork candy or the pecan butter or any really heavy sugar-based pork rub. So it's just got a hint of it in there. I'm gonna use some garlic powder or granulated garlic and some of the Run and Wild Lemon Pepper and kosher salt. And that's all I'm gonna do as far as seasoning it goes. And then, like I said, what we're gonna do is I'm gonna take it out of these packets. I'm gonna cut it up into some smaller pieces. I don't wanna have to use the whole big butt to wrap when I'm wrapping them in the plastic wrap later on. So I'm gonna cut them up probably. These are two bone-in pork butts. So I'll probably cut it into about four pieces for each one, so about eight pieces. Maybe a little bit less. But I just wanna, you know, to where I can handle it when I'm gonna be taking these off the smoker and wrapping them in the plastic wrap. So follow along with me, guys. This is gonna be an interesting cook. You've probably never seen it, you know, very often on YouTube. So I will be back after I get these all washed up and cut it all in back. So I got these all washed up, taken out of the package. And what I'm gonna do now is I'm actually gonna cut most of the fat cap off because since we are gonna be wrapping these really tight up in plastic wrap and cooking them and finishing them that way where they're gonna cook in their own fat, there's enough fat marbled in these pork butts that I don't need this fat cap on there. Plus it's gonna help create more of a bark and smoke is gonna attach more. So I'm gonna go ahead and trim these up really good and I'm gonna cut them up into pieces and cut that bone out. So I'm not gonna bore you with doing all that, but just wanted to tell you what I was gonna do. I'm gonna trim most of this outer fat cap off and most of the outer fat. And then we're just gonna end up with a few. Here's what I'm gonna be doing now. I cut the pork butts. I got about six pieces here. And I'm not gonna need both full pork butts. So I actually just took one of the pieces here and I left the bone in it. And this will be a dinner for us somewhere down the line. I'll just cook that up by itself. That's about three pounds of pork roast. I can do it a later date. But since I don't need all of it, I'm just gonna cut it up into six pieces. And if you can see here, I've got it all pretty much about the same size. And then what we're gonna do now is just rub it, put some rub on it and we're going to go ahead and throw it on the smoker. I got the smoker heat now. All right guys, my fire is going pretty good. And I'm gonna throw in a couple chunks of applewood. I don't want anything that's gonna be too strong like oak or hickory since I'm doing a savory pork. So I'm just throwing a couple of chunks of applewood in. Applewood's kind of mild and has a distinct taste to it. All right, the temp's real stable there. It's right about 235. Like I said, it doesn't have to be exact. Anywhere between 225 to 270 or so is gonna be good for me. So I'm gonna go ahead and throw these pork butts on. Smoke's rolling, as you can see. I'm gonna go ahead and make sure I can kind of mop up any of the rub that's still left on this pan. And like I said, all we're doing with these is just gonna get them up to 160 or so internal, right about when the stall starts so that we can get a nice bark, a nice smoke to these from inside. So yeah, they're really close to 160, like 157 on that one. That one's a little over 160. That's thick, well, a little over 154. Yeah, they're close enough, so I'm gonna go ahead and pull them off the grill. They were probing right about some of them are right around 155, some of them are right closer to 160. But I've found the easiest way to do this guys, because now I'm gonna wrap these in the plastic wrap, is to take your cutting board and take one sheet out and spread it out and then take one of your pieces that you're gonna wrap, just put it right in the middle. You're gonna start with one and then we're gonna take them and then we're gonna actually take the roll and just we're gonna wrap it really, really tight. So if you start by doing it with one sheet, getting it as tight as you can on there, then we're gonna take it over here and wrap them one at a time. So these are still a little bit warm. Usually I'd let them cool off just a little bit more, but I'm just gonna do this one, just kinda show you how we do it. So and like I said, the reason we're gonna do it this way is so that this pork, it's got a lot of smoke to it now, it's got all that rub on there, it's got the nice bark, it's gonna cook in its own fat and juices for the rest of the cook. And like I said, we're gonna cook them hotter than we normally would sous vide. It's gonna be around 185 to 190 for about eight or nine hours and we're gonna cook those in the morning. And what that's gonna do is these are gonna be wrapped tight and they're gonna be just cooking in their own juices. It's not gonna be drying out at all. It's not gonna be dripping out into the bottom of the smoker. It's not gonna be spreading out into the bag. These are gonna be wrapped up tight and it's gonna be just sitting in its own juices and cooking. So I usually just take this one sheet and wrap it as tight as I can around it just so I can have something to start with. Then just go ahead and grab your plastic wrap from your box and just start it again with a piece on here and you just make it tight. Tight as you can. We're just gonna wrap it. Hold it tight, kinda turn it while you're wrapping. Just kinda pull it, cause you want it tight. You don't want this to leak out. You don't wanna open up your vacuum bag and then have all kinds of fat in there. So you want this as tight as you can get it. So like I said, while you're twisting it, just pull it tight, don't have any fat leaking out. And just wrap as much as you can. It's not gonna hurt it. Plastic wrap is cheap compared to vacuum bags. You're really just wanting to have this as tight as possible. Keep pulling it, tightening it down. I usually do about five or six, at least five or six layers here. But like I said, you want it as tight as possible. You don't want any of that fat coming out. You want it to all stay in this little pack. And that's about it. Should do us just fine. Just tighten it up and just go around. Just kinda make it into it like you're making a snowball. Just kinda make sure most of the air is squeezed out of it and that's it. And we're gonna do the rest of these just like this. And when we're done wrapping them tight in this plastic wrap, we're gonna stick them in a vacuum bag and then we're gonna put them in the refrigerator till the morning. Then we'll throw them in this, you guys. I am getting my CV up and running. It's because I'm gonna be cooking hotter and a little longer so I don't want the water to evaporate too much. Installation of the cooler to keep the water. So pull this all out. Then I'll bring it inside and show you why it's called a pork bomb. All right, guys, I'm gonna show you why this is called a pork bomb. These are all done, they're ready to go. As you can tell, there's a little fat in here but it's not a lot. It's all kind of stayed inside the plastic pouch here. But normally what you do with these is you'll make individual sized portions about the size of your fist and wrap them up individually. And then when you serve them, you put them on the plate and you have your guest just kind of cut into them like this all the way down the middle here. And then you open it up. Pork itself just kind of pulls and falls apart right on top of the potatoes or whatever you're serving it with. Just all just kind of pulls right apart with all the juices go right on top of the potatoes or noodles or whatever you're serving it with. As you can see, we got a good little bit of a smoke ring on there. As you can tell, it just falls right apart and it's just been cooked so perfect in its own juices so I'm gonna take a bite here. So good. Hey Keith, do you wanna come over and take a bite? Let's try it, mate. This is my brother-in-law, Keith's gonna take a bite of it even though you won't see him. You'll listen to him. How is that? Juicy? Wow, the flavor is awesome. It's very tender too. Yeah, that's it. These are juicy, tender, cooked and drone juices for over nine, nine hours. So all right guys, thanks for joining us. You should try these out. Make sure you follow us on Facebook. Go ahead and follow us on Instagram. Like this video and please subscribe and follow us for more videos down the road.