Don't forget that you can also freeze it down into zip lock bags. Then if you want some on a week night, you can just drop the entire bag in a simmering pot of water for like 10-15 minutes.
I really enjoyed the video!! Could you do a video that uses typical kitchen ingredients for homemade rubs, marinades, and sauces? Sometimes it would be nice to not have to buy so many extra things that you may not typically have. Thanks!!
I love this channel! I never realized how long the video is until it's over. Chef Tom is always engaging and informative. Still keeps it simple. Such a great format. No cringy intros or BGM. I think there needs to be a compilation of Chef Tom saying "YodersmokerYS640pelletgrill" I've gotta get me one of those! I like what Traeger does as well.
This is my go to video/recipe on doing smoked pork shoulder. Great video, thank you for this. A really good walkthrough and process driven education on how to complete this smoking.
In my mind, I'm sitting on a park bench...both legs swinging...humming a happy tune and smiling while the juice from this delicious pork runs down my beard! Awesome!!!!
This is the most informative vid I've ever seen on Pork Shoulder. I really love the idea of cleaning out all the silver skin etc. prior to cooking rather than the traditional way of just cooking with that inedible stuff intact. Great job Chef Tom!
Thanks Tom, your videos are my go to, whenever i want to see how to cook a particular cut i find your videos consistently fantastic and always produce great results. My favourite tip was loading a stick in the front of the fire pit to warm up and combust without the dirty smoke. Thank you
This looks phenomenal!! And I agree, you have to have something acidic to help cut the richness of the fat. I love vinegar based cole slaw on my pulled pork.
This has been a huge help to me this morning in trying to get dinner on the smoker. Found it a little bit late in the process, but I’m doing another one tomorrow, so can’t wait to rewatch this and get an even better finished product tomorrow. Have a ton of questions, but I have to get to work soon. Be back soon...
Wow. Just wow. People just cant appreciate how PERFECT the prep work is on this piece. No waste. Perfect trims. I dont agree with the seasonings, but thats all relative and opinions. But just the sheer perfection before its even on heat is just absolutely remarkable.
Been using your previous pulled pork recipe for awhile now and it's always a huge hit..can't wait to try this one. That marinade/bath sounds damn good. Ordering it now.
Just found your channel and these videos are awesome! Also your camera person does an excellent job, probably the highest quality production I’ve seen for BBQ videos!
Thanks for the tips Chef Tom! Just found this video and it really helped up my pulled pork game. I used to leave the fat cap on but, you're right, it just gets in the way of extra seasoning. I never wrapped my pork shoulder in foil before but, it really helped me avoid the bitter, burnt meteorite bark that I get without wrapping. When it was all done, I separated the fat from the juices and added it back to the meat, plus adding about half of cup to a cup of NC Vinegar Sauce for extra flavor (mostly cider vinegar with some sugar, salt, a squirt of ketchup for color, and red pepper flakes).
I don't think you can legally purchase venison in any state for some ungodly reason, but everything else on your list can be mail ordered, including Alligator, Frog legs and Turtle which is what I'd like to see.... Alligator is awesome but wicked expensive, it's good but pretty much tastes like chicken, different, but so similar it's just weird.
@@Finite-Tuning There are a couple places in Wichita that sell frog legs, elk, bison, etc., so it's not difficult to find. I also know of a ton of people in this area that process venison, so it wouldn't be too terribly difficult to find if he really wanted some for a video.
@@Tywithay Right, like I said, Venison is the next government conspiracy, everything else is quite literally available globally as fair game, but not Venison.?!
I'm loving the trimming techniques, thanks chef Tom! you're my new go to channel for BBQ as I learn new ways to prepare food for my family and friends.
This has been my go to method for 3 years now and ill do some slight variations but this technique as the core principle and its out of the park every time. I do no wrap sometimes but for guests this is great.
Chef Tom! Awesome video here and others as well. You're very clear, concise and articulate with your instructions and explanations. Thank you for sharing.
I've probably smoked pork shoulder or butt 50 times now at least. I did it Chef Tom's way a few weeks ago and it is my favorite. I never thought about cutting all the fat off, I thought that added flavor and protected the meat. He is right there is so much fat in the cut anyway you don't need all that on the surface. I was able to use the drippings to pour over the meat and it was so much easier to pull since I was not trying to get lumps of fat out constantly. Thank you Chef Tom! Best on TH-cam! Okay Okay at least you Sam and Greg are best on TH-cam (I can't pick a favorite lol)!
I have ordered all the ingredients and will be making this Wednesday. I am soooo excited! I'm a new subscriber and can't wait to see all your ideas, this looks fantastic! Thanks!
I made two of these for a party over the 4th of July and if you look at chef's face at 14:46 when he tastes it, it is the same face my guests made. I can't overstate how good this recipe is.
Man I’m not gonna lie I cook mike a lot like brisket. Minimum trim. Rub. Smoke. Pull apart. This gets me very interested in trying your way. I respect it.
I love ❤️ everything about your videos. I love all of the different rubs, souses that you show us, I have bought several and love them. One of these days I’m going to get me one of those smokers. Thanks again Tom, what awesome videos you put out. My library is getting stuffed with them.
That looks amazing. I've done many pork shoulders but have yet to inject, think i will next time. I agree on pulled pork pizza and tacos, always a hit.
@@AndrewDodge Watch 2:10 - 3:10, you can surgically remove some nasty intermuscular crap you're otherwise forced to remove after cooking (hopefully for your guests) when pulling, as well as doubling the meat surface area for seasoning and smoke. Have fun!
The best way to do it in my opinion. There is plenty of fat running throughout the meat. Also the seasoning can penetrate the meat as fat will block it.
Started not to comment because I see you guys aren't replying much anymore. And I understand that but I still have to say something...first off, major props on getting out in that weather to provide content. I probably wouldn't have. Secondly, I learned a little more about trimming. I never went that far when smoking for pulled pork but I see the advantage now. And third, I'm intrigued about that Cattleman's rub on top of the Plowboys. Haven't tried that combo with that injection yet. Very well done Chef Tom.
Have you guys ever done a video going through the basics of creating a rub and/or sauce all your own? I love the stuff you guys use but would love to start experimenting with my own but I'm not sure where to start.
He uses a Victorinox boning knife. I have the boning and chef knives from Victorinox. Same company that makes Swiss Army knives. I love mine and VERY affordable for the quality.
I'm going to have to try opening up a Boston butt like that to get seasoning and smoke on more surface area. Hell I don't usually trim a Boston butt at all lol
Just made this tonight for the first time. Didn’t have the beef rub or yard bird but used Dizzy Pig coffee rub. Otherwise did the same method and proportions. It was amazing. That bath worked so well. It was a big hit for my daughter’s 4th birthday. The bonus is this bath is gluten free since she has celiac so everything we do has to be GF.
I cooked my first one yesterday and I gotta say I really enjoyed the fat cap. People kept telling me you cut that off it doesn't render down wtf are they talking about. It was delicious! Cutting it off is like removing the skin off Church's chicken!
I've been looking at some quality knives. Do you have any suggestions or what brand you go to for trimming and cleaning up/carving your meats? I have been getting pretty serious about bbq lately. All of your methods are spot on and I love watching ALL of your content. Keep up the great work! I'm obsessed!
For the price and all the knifes you need, you get very good quality and Yes they are sharp. www.swissarmy.com/us/en/Products/Cutlery/Knife-Blocks--Sets/Natural-Competition-BBQ-Set-7-pieces/p/5.1003.71-X1
Love your videos! I cook all the time on my Yoder 640 as well. On a side note, you might want to limit the pot smoking or whatever other drug you are indulging in. Your pupils tell one hell of a story from one episode to the next. Lol!! Keep the videos coming! I really enjoy them!
HAHAHA. Fortunately, for all of us, the Chef is not an addict... we do however find ourselves shooting in the dark from time to time. I'm no doctor (just a camera guy) but, like a cameras lens, the iris will widen to allow more light in... and that... that's what you're seeing! PS, the cameras sensors are now better than the human eye at seeing in the dark! Thanks for watching!
First off,...love the channel, great video work, excellent commentary. Got a request if possible,....Beef Bourguignon how ever you want to do it, with a little bit of smokiness to it. KEEP SMOKIN'
Don't forget that you can also freeze it down into zip lock bags. Then if you want some on a week night, you can just drop the entire bag in a simmering pot of water for like 10-15 minutes.
I really enjoyed the video!! Could you do a video that uses typical kitchen ingredients for homemade rubs, marinades, and sauces? Sometimes it would be nice to not have to buy so many extra things that you may not typically have. Thanks!!
I love this channel! I never realized how long the video is until it's over. Chef Tom is always engaging and informative. Still keeps it simple. Such a great format. No cringy intros or BGM.
I think there needs to be a compilation of Chef Tom saying "YodersmokerYS640pelletgrill" I've gotta get me one of those! I like what Traeger does as well.
This is by far the most intricate and best pulled pork technique I have seen on TH-cam to date
This is next on my list of cooks/smokes - so far EVERY one I’ve made has turned out perfect. Love your YT channel. Keep em coming!!
This is my go to video/recipe on doing smoked pork shoulder. Great video, thank you for this. A really good walkthrough and process driven education on how to complete this smoking.
In my mind, I'm sitting on a park bench...both legs swinging...humming a happy tune and smiling while the juice from this delicious pork runs down my beard! Awesome!!!!
Did the trick where you cut out the membrane today and it made a HUGE difference. Thanks for the tip!
This is the most informative vid I've ever seen on Pork Shoulder. I really love the idea of cleaning out all the silver skin etc. prior to cooking rather than the traditional way of just cooking with that inedible stuff intact. Great job Chef Tom!
I saw the title and thought, "Great... another pulled pork video." ATBBQ, that was awesome! That's like pulled pork 3.0. Nicely done.
Chef Tom, thanks for cranking out the content week after week. It's really appreciated! You are a beast!
Thanks Tom, your videos are my go to, whenever i want to see how to cook a particular cut i find your videos consistently fantastic and always produce great results. My favourite tip was loading a stick in the front of the fire pit to warm up and combust without the dirty smoke.
Thank you
This looks phenomenal!! And I agree, you have to have something acidic to help cut the richness of the fat. I love vinegar based cole slaw on my pulled pork.
This has been a huge help to me this morning in trying to get dinner on the smoker. Found it a little bit late in the process, but I’m doing another one tomorrow, so can’t wait to rewatch this and get an even better finished product tomorrow. Have a ton of questions, but I have to get to work soon. Be back soon...
Top notch instructions and video quality! Pretty excited to smoke a pork shoulder this week
One of the best if not the best I have seen. Very informative. I’m doing this tomorrow.
Wow. Just wow. People just cant appreciate how PERFECT the prep work is on this piece. No waste. Perfect trims. I dont agree with the seasonings, but thats all relative and opinions. But just the sheer perfection before its even on heat is just absolutely remarkable.
“A shoulder massage”
😂😂😂 hilarious Chef Tom!
Been using your previous pulled pork recipe for awhile now and it's always a huge hit..can't wait to try this one. That marinade/bath sounds damn good. Ordering it now.
Just found your channel and these videos are awesome! Also your camera person does an excellent job, probably the highest quality production I’ve seen for BBQ videos!
I just want chef Tom to narrate my days in a head set, just explaining everything!
I render the trimmings into lard. 10x better than butter for cooking eggs or vegetables or making pie crust or refried beans.
Thanks for the tips Chef Tom! Just found this video and it really helped up my pulled pork game. I used to leave the fat cap on but, you're right, it just gets in the way of extra seasoning. I never wrapped my pork shoulder in foil before but, it really helped me avoid the bitter, burnt meteorite bark that I get without wrapping. When it was all done, I separated the fat from the juices and added it back to the meat, plus adding about half of cup to a cup of NC Vinegar Sauce for extra flavor (mostly cider vinegar with some sugar, salt, a squirt of ketchup for color, and red pepper flakes).
I've wondered if you could do a video with wild meets like deer, moose, bear and pheasents. Could that be a possibility in the future?
I don't think you can legally purchase venison in any state for some ungodly reason, but everything else on your list can be mail ordered, including Alligator, Frog legs and Turtle which is what I'd like to see.... Alligator is awesome but wicked expensive, it's good but pretty much tastes like chicken, different, but so similar it's just weird.
@@Finite-Tuning There are a couple places in Wichita that sell frog legs, elk, bison, etc., so it's not difficult to find. I also know of a ton of people in this area that process venison, so it wouldn't be too terribly difficult to find if he really wanted some for a video.
@@Tywithay Right, like I said, Venison is the next government conspiracy, everything else is quite literally available globally as fair game, but not Venison.?!
idk where you live that you cant manage to find venison for sale my guy but it's pretty damn available here near Chicago
@@Finite-Tuningyeah I'm not really sure the laws. I was just asking for a recepise for my buddy's that like to hunt
You the man Chef Tom! It's a lot easier for me to try new stuff with videos like these out there showing you how to do it right!
This channel has helped me change my perception on adding heat/spice to my food. Thanks and please keep cooking!
Your production quality keeps raising the bar. Great video!
I'm loving the trimming techniques, thanks chef Tom! you're my new go to channel for BBQ as I learn new ways to prepare food for my family and friends.
You are really good at teaching. Thanks so much!
This has been my go to method for 3 years now and ill do some slight variations but this technique as the core principle and its out of the park every time. I do no wrap sometimes but for guests this is great.
I cooked this, this weekend! I Agree with all your tips!... do a video on the pulled pork pizza please... or even tacos
You know he is a true pit master when he himself smokes.
That's real deal competition BBQ.
I think I found my new favorite BBQ videos!
This is the BEST recipe I’ve seen on TH-cam. I however take my time and keep it at 235 the entire cook
The man never misses, amazing recipe that’s a little different than the typical take on pulled pork.
This is an absolutely amazing channel. Chef Tom is really smart and knows a lot about cooking BBQ. Taught me a ton! Thanks!
Did this on Sunday. Amazing flavor. Probably the best port butt I've done. Thanks for the seasoning tips.
I'd love to see you do a South Carolina style picnic roast. Rodney Scott style!
jmac240sx Same here! Good idea.
This is by far the best pulled pork recipe video on TH-cam.
Another great video Chef Tom! Can't wait to try this in my backyard.
Thanks! Going to smoke a ~5 lb pork butt tomorrow for pulled pork. Your video is very informative & easy to follow for us non-pros 👍
Chef Tom! Awesome video here and others as well. You're very clear, concise and articulate with your instructions and explanations. Thank you for sharing.
Awesome videos! I love that you use American Made Yoder!
Pure ART!I just finished eating and I'm already hungry!
I can't watch any other chef but TOM! Chef Tom, Keep those videos coming!!!!!!
Deal!
I've probably smoked pork shoulder or butt 50 times now at least. I did it Chef Tom's way a few weeks ago and it is my favorite. I never thought about cutting all the fat off, I thought that added flavor and protected the meat. He is right there is so much fat in the cut anyway you don't need all that on the surface. I was able to use the drippings to pour over the meat and it was so much easier to pull since I was not trying to get lumps of fat out constantly. Thank you Chef Tom! Best on TH-cam! Okay Okay at least you Sam and Greg are best on TH-cam (I can't pick a favorite lol)!
Dustin Powers try scoring the fat instead. Less work same results.
I BLAME YOU... for forcing me to watch your uploads between meals! Thanks for the video man.
The foil didn't tear the moment it came in contact with the expanded metal grate, he is truly a master of the ys640.
I have ordered all the ingredients and will be making this Wednesday. I am soooo excited! I'm a new subscriber and can't wait to see all your ideas, this looks fantastic! Thanks!
Looks awesome. Super Bowl party finna be lit.
I made two of these for a party over the 4th of July and if you look at chef's face at 14:46 when he tastes it, it is the same face my guests made. I can't overstate how good this recipe is.
My dentist injects exactly like you do all working it in and out a dozen times. lol
67dodgepolara Or like my orthopedist when he’s giving me a joint injection!
Or like when you have no good veins left for heroine and have to inject your ass 🤘
I came here to make the same comment, but you just beat me to it. By over a year...
Chef Tom, your videos are great! It would be great to see a smoked kingfish dip recipe.
Man I’m not gonna lie I cook mike a lot like brisket. Minimum trim. Rub. Smoke. Pull apart. This gets me very interested in trying your way. I respect it.
I love ❤️ everything about your videos. I love all of the different rubs, souses that you show us, I have bought several and love them. One of these days I’m going to get me one of those smokers. Thanks again Tom, what awesome videos you put out. My library is getting stuffed with them.
Smoking 2 butts this weekend, was debating on brinning it or not, after this video, I'm doing EXACTLY how you did, looks amazing!
That looks amazing. I've done many pork shoulders but have yet to inject, think i will next time. I agree on pulled pork pizza and tacos, always a hit.
Just plain apple juice will do the trick. It's amazing stuff!
I've been smoking pork shoulders for years, and just learned a key step I wasn't doing. Who knew? Thanks!
What step for us newbs?
@@AndrewDodge Watch 2:10 - 3:10, you can surgically remove some nasty intermuscular crap you're otherwise forced to remove after cooking (hopefully for your guests) when pulling, as well as doubling the meat surface area for seasoning and smoke. Have fun!
glad to hear it! A+
@@fly1327 thanks for taking the time to reply and educate! 👍🏻
Well done, looks amazing! Smoking one tomorrow. Thanks for sharing your skills with us.
Interesting trimming method. I will give that a try.
The best way to do it in my opinion. There is plenty of fat running throughout the meat. Also the seasoning can penetrate the meat as fat will block it.
Man, you guys have really educated me to my mistakes and me a damn good cook and show off in the backyard. Thanks a million and keep it coming please.
@Marshall William You’re right no one gives a shit about something that’s fake.
instablaster...
Thanks Chef Thom, always greats vids.
Let’s do some bbq in The Bahamas whenever your ready! We love the channel down here. 🇧🇸😎
Chef you are awesome thank you for sharing
Completely zoned out watching you eat those sliders... dont judge me
Started not to comment because I see you guys aren't replying much anymore. And I understand that but I still have to say something...first off, major props on getting out in that weather to provide content. I probably wouldn't have. Secondly, I learned a little more about trimming. I never went that far when smoking for pulled pork but I see the advantage now. And third, I'm intrigued about that Cattleman's rub on top of the Plowboys. Haven't tried that combo with that injection yet. Very well done Chef Tom.
Have you guys ever done a video going through the basics of creating a rub and/or sauce all your own? I love the stuff you guys use but would love to start experimenting with my own but I'm not sure where to start.
Bruhhhh super bowl Sunday this is going to happen!!!, 🔥🔥🔥🔥 son!.
Another killer video / recipe thank you! Never made pulled pork before and I’ve been searching for the right method - found it !
Oh man. That looks so good. Dill pickle, btw? My must-have on a pulled pork sandwich or taco. 👌🏻
Agree. Some kind of pickles.
Home made Garlic Dills❗❗ Oh Yeah
This guys knife work is amazing. It really made me realize how dull the knives I use are. Now I'm in the market for a new chef knife and boning knife.
Boning knife! :)
He uses a Victorinox boning knife. I have the boning and chef knives from Victorinox. Same company that makes Swiss Army knives. I love mine and VERY affordable for the quality.
I'm going to have to try opening up a Boston butt like that to get seasoning and smoke on more surface area. Hell I don't usually trim a Boston butt at all lol
Watch and try his Carolina style. Amazing and no wrap. Making it again tomorrow.
Looks amazing. My version would use a brioche Pickel and little spicy brown mustard on bottom bun, topped with shredded cabbage and jalapeño.
Just made this tonight for the first time. Didn’t have the beef rub or yard bird but used Dizzy Pig coffee rub. Otherwise did the same method and proportions. It was amazing. That bath worked so well. It was a big hit for my daughter’s 4th birthday. The bonus is this bath is gluten free since she has celiac so everything we do has to be GF.
Awesome stuff. Will be making this one too. Dig your videos man. Great work.
Awesome video!! most entertaining and informative that I’ve seen. Helped out a bunch! Thank you
Looks fabulous!!
That looked delicious!
Amazing. Love your instructions. Can you do another Brisket or boneless Chicken breast.
Thanks for the wonderful video. I am a newby at this and am trying to learn as much in a short window.
Oh it’s on this weekend! Thank you for this recipe.
How did i not find this sooner, great video, great tips, and can't wait to try it out for myself! Thank you :)
I made this, i thank you for the expert advice.. My guest loved it.
I cooked my first one yesterday and I gotta say I really enjoyed the fat cap. People kept telling me you cut that off it doesn't render down wtf are they talking about. It was delicious! Cutting it off is like removing the skin off Church's chicken!
Chef Tom!!! Could you do a Hawaiian themed video playlist, Khalua pulled pork, Huli Huli Chicken, Mac salad, coke slaw, etc?
I'm crying right now. It's so beautiful.
I like the pickle idea. That will go well with my fixation with mustard on pulled pork
Excellent Video
i gotta try that cattleman's rub
Great video like always, have you been told you look like Willie Robertson?
I've been looking at some quality knives. Do you have any suggestions or what brand you go to for trimming and cleaning up/carving your meats?
I have been getting pretty serious about bbq lately. All of your methods are spot on and I love watching ALL of your content. Keep up the great work! I'm obsessed!
For the price and all the knifes you need, you get very good quality and Yes they are sharp. www.swissarmy.com/us/en/Products/Cutlery/Knife-Blocks--Sets/Natural-Competition-BBQ-Set-7-pieces/p/5.1003.71-X1
That looks so good!
looks amazing my brother!
this guy has mad skills!
Love your videos! I cook all the time on my Yoder 640 as well. On a side note, you might want to limit the pot smoking or whatever other drug you are indulging in. Your pupils tell one hell of a story from one episode to the next. Lol!! Keep the videos coming! I really enjoy them!
HAHAHA. Fortunately, for all of us, the Chef is not an addict... we do however find ourselves shooting in the dark from time to time. I'm no doctor (just a camera guy) but, like a cameras lens, the iris will widen to allow more light in... and that... that's what you're seeing! PS, the cameras sensors are now better than the human eye at seeing in the dark!
Thanks for watching!
pure asmr when using a sharp knife :)
Just phenomenal. Thank you!
First off,...love the channel, great video work, excellent commentary. Got a request if possible,....Beef Bourguignon how ever you want to do it, with a little bit of smokiness to it. KEEP SMOKIN'