I cannot believe I haven't came across your channel in my years of watching recipe videos! Im glad I stumbled on to you tonight! Your recipes are so super simple! Love it...
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.
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 have watched a number of TH-cam videos on smoking pork shoulder since I became interested in it. I have watched this one a few times and yesterday improved my process thanks to you. Your information on trimming the butt, injecting, rubbing and smoking is on point. Your temperature and wrapping information cut the time dramatically from what I was doing and improved the end product. This channel is my go to source for all things BBQ.
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.
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!
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!!!!
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
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!
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.
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).
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.
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.
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.
I really enjoy your vids. You have very detailed prep work and always add extra steps. You are my "go to" for beef and pork. Thank you for the extra efforts you give us.
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.
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 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 amazing, I smoke a lot of meat but always love seeing others lil difference and technics.. You know your stuff and are always a joy to watch my brother in smoke
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.
It's a real treat to watch a truly sharp knife cut through the fat and membrane with nary a hint of effort. People would do well to get quality knives if they're going to cut anything.
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 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.
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.?!
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.
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.
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.
@@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.
I cannot believe I haven't came across your channel in my years of watching recipe videos! Im glad I stumbled on to you tonight! Your recipes are so super simple! Love it...
So glad you found us! 🎉
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...
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!!
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.
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 have watched a number of TH-cam videos on smoking pork shoulder since I became interested in it. I have watched this one a few times and yesterday improved my process thanks to you. Your information on trimming the butt, injecting, rubbing and smoking is on point. Your temperature and wrapping information cut the time dramatically from what I was doing and improved the end product. This channel is my go to source for all things BBQ.
Wow! Thank you for taking the time to comment, we hope that you hang out with us each week as new videos are released! Thanks for watching!
Ditto
I saw the title and thought, "Great... another pulled pork video." ATBBQ, that was awesome! That's like pulled pork 3.0. Nicely done.
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.
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!
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!!!!
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 is by far the most intricate and best pulled pork technique I have seen on TH-cam to date
Best production quality on TH-cam among all the bbq channels I watch. Love it.
Thanks for watching and taking the time to comment!
Did the trick where you cut out the membrane today and it made a HUGE difference. Thanks for the tip!
One of the best if not the best I have seen. Very informative. I’m doing this tomorrow.
Looks awesome. Super Bowl party finna be lit.
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!
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...
This is by far the best pulled pork recipe video on TH-cam.
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!
Top notch instructions and video quality! Pretty excited to smoke a pork shoulder this week
Tom gives the best presentation on pulled pork I have seen. Thanks Tom!
Chef Tom, thanks for cranking out the content week after week. It's really appreciated! You are a beast!
This channel has helped me change my perception on adding heat/spice to my food. Thanks and please keep cooking!
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.
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).
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.
I can't watch any other chef but TOM! Chef Tom, Keep those videos coming!!!!!!
Deal!
I love this channel and Chef Tom is a great teacher for BBQ 👍👍👍
You are really good at teaching. Thanks so much!
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.
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.
Your production quality keeps raising the bar. Great video!
I just want chef Tom to narrate my days in a head set, just explaining everything!
I really like how you trimmed and split it a little to get more bark coverage! Excellent video, best I’ve seen on pork shoulder!
Top notch! Very helpful and straightforward. Followed the recipe and it was a home run.
I really enjoy your vids. You have very detailed prep work and always add extra steps. You are my "go to" for beef and pork. Thank you for the extra efforts you give us.
Thanks for watching!
“A shoulder massage”
😂😂😂 hilarious Chef Tom!
Awesome videos! I love that you use American Made Yoder!
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 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.
Another great video Chef Tom! Can't wait to try this in my backyard.
Did this on Sunday. Amazing flavor. Probably the best port butt I've done. Thanks for the seasoning tips.
This is an absolutely amazing channel. Chef Tom is really smart and knows a lot about cooking BBQ. Taught me a ton! Thanks!
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 think I found my new favorite BBQ videos!
Likewise
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 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.
Pure ART!I just finished eating and I'm already hungry!
Looks amazing, I smoke a lot of meat but always love seeing others lil difference and technics.. You know your stuff and are always a joy to watch my brother in smoke
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.
Every time I look at this video I feel excited! It looks soo delicious :D
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 👍
I learned so much just now. Taking my pulled pork up another notch! Thanks!
It's a real treat to watch a truly sharp knife cut through the fat and membrane with nary a hint of effort. People would do well to get quality knives if they're going to cut anything.
That's real deal competition BBQ.
Great video, got a few tips i cant wait to try on my next pork shoulder. Your a meat magician Tom, thanks.
Well done, looks amazing! Smoking one tomorrow. Thanks for sharing your skills with us.
Bruhhhh super bowl Sunday this is going to happen!!!, 🔥🔥🔥🔥 son!.
Awesome stuff. Will be making this one too. Dig your videos man. Great work.
Thanks for the great recipes Chef Tom. How about some outdoor heaters! It looks colder than So Cal!
I followed your plan today. It turned out fantastic. Thanks!
Thanks Chef Thom, always greats vids.
Really awesome video. Excellent info for all steps of the process. I tried it and the pork was really tasty!
Another killer video / recipe thank you! Never made pulled pork before and I’ve been searching for the right method - found it !
I render the trimmings into lard. 10x better than butter for cooking eggs or vegetables or making pie crust or refried beans.
How did i not find this sooner, great video, great tips, and can't wait to try it out for myself! Thank you :)
There a glan right there also love to c u taking it out love ur content thanks from jax fl 😁
Awesome video!! most entertaining and informative that I’ve seen. Helped out a bunch! Thank you
Hey chef Tom you’re awesome. I am giving this one a go. Just wrapped with the marinade. It smells amazing!
Chef Tom, your videos are great! It would be great to see a smoked kingfish dip recipe.
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 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.
Just what I need, I am bbq'ing my first PP this weekend !
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
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 you are awesome thank you for sharing
Looks so amazing! I'm definitely making this!
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'd love to see you do a South Carolina style picnic roast. Rodney Scott style!
jmac240sx Same here! Good idea.
Thanks for the wonderful video. I am a newby at this and am trying to learn as much in a short window.
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.
The foil didn't tear the moment it came in contact with the expanded metal grate, he is truly a master of the ys640.
Smoking 2 butts this weekend, was debating on brinning it or not, after this video, I'm doing EXACTLY how you did, looks amazing!
Let’s do some bbq in The Bahamas whenever your ready! We love the channel down here. 🇧🇸😎
Oh it’s on this weekend! Thank you for this recipe.
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.
I BLAME YOU... for forcing me to watch your uploads between meals! Thanks for the video man.
That looked delicious!
Amazing. Love your instructions. Can you do another Brisket or boneless Chicken breast.
looks amazing my brother!
Looks amazing. My version would use a brioche Pickel and little spicy brown mustard on bottom bun, topped with shredded cabbage and jalapeño.
Looks fabulous!!
I made this, i thank you for the expert advice.. My guest loved it.
Tom thanks for suffering through the weather to bring us this video.
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! 👍🏻
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
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.