The Best Pulled Pork I've Ever Made - Pork Butt Smoked On The SnS Grills Kettle
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- เผยแพร่เมื่อ 3 มิ.ย. 2022
- Taking a Pork Butt to a state of tenderness where it will give you amazing Pulled Pork requires one main ingredient - patience. In this video, after giving a 9 pound Pork Butt a nice long bath in Peach Wood smoke on the SnS Grills Kettle, I enjoyed some of the best Pulled Pork I’ve ever made.
Pork Rub Ingredients
2 TBSP Kosher Salt
2 TBSP Coarsely Ground Black Pepper
2 TBSP Granulated Garlic
1 TBSP Smoked Paprika
1 cup Brown Sugar
SnS Grills: snsgrills.com?afmc=33
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#cooking #grilling #porkbutt - แนวปฏิบัติและการใช้ชีวิต
Looks delicious. When I was a young man in the '70's I traveled through the Carolina's via the Military. I learned about the slaw on pulled pork sammy and have been doing it ever since. Being from Kansas City it was fun to learn another BBQ culture. Then I went to Texas and learned their ways with BBQ, that's another story. Thanks for the video.
Great video RY , I like how you give alternate finishing methods like wrapping it then into the oven and the music is relaxing and goes well with your teaching
Wow! That really looks fantastic! Great job, Ry!
Love watching you’re videos and the stuff you do , thanks
My goodness that looks delicious! Thanks for the video Ry!
Nice job Ry. The oven finish is a great way sneak in more sleep during a long … maybe overnight cook. Thanks for posting.
Ry,
Another well explained and excellent smoked pulled pork recipe!👍
That BBQ sauce looks good...will have to go get some!
The finished sandwich looked delicious!
Great work!👍
Looks insanely good Ry!!
Beautiful color and great video as always, I think the thicker cuts like this definitely benefits from applying the rub earlier and letting it sit for awhile
Been watching you a loooooong time. Just really enjoy your videos. Thanks for all your hard work and keep it up!
Thanks, will do!
We did a pork butt last week, watching your video brought back all the good memories and aromas. Beauty cook Ry.
Wow this looks amazing
Amazing looking pulled pork sandwich. Nice cook. Cheers, Ry! 👍👍✌️
That is looking mouthwatering and very delicious 👍👍👍
Just watched this last night. That's a fabulous cook! I need to try that TJ's mustard based sauce.
As a South Carolinian, that is one of the best looking BBQ sandwiches I have seen! The mustard base sauce is very polarizing to some but its definitely worth a try.
All about eastern Carolina pulled pork myself👍👍
As a Texan who relocated years ago to Atlanta, I was stunned to find mustard based sauce in GA & SC visits. Didn't like it at 1st, but gradually won me over. Also was surprised to find how rare it was to find beef BBQ. Of course, that was in the early 90's. Go Braves!
Nothing quite as good as a pulled pork sandwich, and that looks like a great pulled pork sandwich!
Thanks! It sure hit the spot 😊
@@CookingWithRy 0
Now that's BBQ! Beautiful color too. I like the addition of the jalapenos. I might try adding some to my slaw recipe.
Looks awesomely delicious.
Love your videos Ry!
Thanks!
Another Ry classic. Great!
Awesome! The sauce is pretty good. Like what you did with the slaw with sauce in. I’m also a slaw guy n bottom guy. Great video 👍🏻✌🏻
That was a high sandwich Ry! lol looked top notch. Just made one last weekend on the weber and it turned out great. Making ribs tomorrow and a brisket next weekend. Keep up the great work on your channel.
Looks great!!!
Looks Great !!!
Great looking cook sir! 🍻😀
Thanks Ry. “Holy pig” doesn’t have the same ring as “holy cow”! Enjoy all your videos.
That’s a good looking sandwich! 🔥🔥🔥
Can't get too many S&S low and slow cooks. The Kettle has got to be the most versatile cooking appliance out there, and most everyone can afford one. That sauce is also sold at Aldi with a Burman name, but a rose by any other name... Thanks for sharing.
Yeah I think Aldi owns Trader Joe’s.
Wow 176 after 2 hours! Great results!
Good looking sandwich, Ry!
If you substitute G. Hughes Smokehouse Sugar Free BBQ Sauce Honey Flavored sauce from Walmart for the brown sugar, in equal parts, you get a very close result with only 2-4 carbohydrates. We actually prefer this sauce instead of the usual high sugar methods. Try it sometime. The sauce doesn't thicken during smoking/grilling but you could find us a way to make the sugarless sauce caramelize like the versions with brown sugar/sugar/honey. Love your show and look forward to many more.
carmelize
I'm just finishing up my 6th pork butt rn for my daughter's graduation party today at 1! I smoke um up for 5-6 hours heavy smoke and then right into a pressure cooker for 45 min
Hey that is a great idea, how does it compare to the method Ry did here?
@@JOYRDZ2 it is different but I prefer it! You don't get the bark but you do get a very juicy finish w an even taste
@@momorris1464 Thanks I'll have to try that. The time saved sure sounds good. Jeff
Future video request..! I’d sure love to see you use one of the Hey-Grill-Hey, Susie and Todd’s rubs or sauces. They are still small time I think but they have a great channel and products. I’d like you opinion on them.!
Hey Ryan! I smoked a butt on the WSM this week. I usually do them just like you did this one. I tried Chuds method with the Foil Boat and smoking it fat side up. The bark was extra crunchy and very good! I would like to see your version of that method!
I did a pork butt on the Weber kettle with the SlowNSear last week. I was surprised how well the Temps held and I used a lot less fuel than with the WSM! Loving the SlowNSear!!!
Yeah once you dial it in it's pretty rock steady with temps :)
Great video. Have you ever thought about doing the pork with no rub and when you pull it then use the juice the butt has given and then the rub. I have had some good results from that.
Wow, that looks absolutely delicious Ry! Great bark with that rub you made. Do you use a particular brand of pork? Thanks for sharing!
This was from Costco. I can’t recall the name of their pork brand.
Usually use my WSM’s for this but I know the kettle is plenty capable. Next butt will go on the kettle,with SNS. Thanks Ry.
I consider myself an impatient BBQr. Just did a hot and fast smoke on an 8 lb pork butt and turned out awesome. Total cook time 6hrs. Always looking for ways to speed up the cook but have a great product at the end. Next, trying brisket. Yours looked great though.
Katz Steel by hot and fast, how hot? I would love to get them done in 6 hrs. Are you using a Kettle? If yes is that a snake or what? Thanks Jeff
@@jefflovell4701 I’m using my Weber Smokey Mountain at around 325 degrees and just foiled water pan with a bit of water to avoid the drippings burning.
@@katzsteel thanks I will have to try that!
The bark and looked sooo juicy an awesome looking pork butt sandwich 🤤
Nice video
Franklin makes a vinegar sauce that is excellent on pulled pork.
Did you rinse the meat at all before starting? This is way simpler than the last round I tried on my GMG, and yours pulled apart way better!
No, I generally don't rinse unless there's a lot of residue on it.
Doy you like the SNS set up or the Malory cast iron divider
I prefer the Malory for its versatility. The SnS shines for long 7+ hour cooks.
Are your temp settings on the sns kettle, the kettle thermometer or your thermometer on the grate ?
Usually I’ll go off the lid thermometer on the SnS because it’s positioned low so it’s nearer the grate. If I am running an ambient probe on the grate I go by that.
Any concerns of the white smoke that comes from putting the peach wood in the smoker after the cook has started?
No. That’s common when using chunks. They smolder rather than ignite and burn.
Hey Ry- does that charcoal last the whole cook time or do you have to add more during the cook? Sure looks good!
Using the Slow n Sear I usually get about 7 hours at 250-275 on a full load.
@@CookingWithRy hey thanks I'm going to try it just like the video Jeff
Good stuff as always, hey side question for ya. I have a BFG2500 from RecTec and the auger isn't turning (might be clogged, might be motor, not sure). Was working great so hoping it's something simple but I can no longer get under it and try and trouble shoot it or fix it (too old and not flexible these days!!!). Any chance you know anyone who comes to the home and repairs smokers I live in DE just over NJ bridge between Wilmington and Dover DE. Any info would be appreciated if you have any!!! Great work as always my friend. Stay well.
Can’t say I know any service like that.
@@CookingWithRy Thanks Ry if u run into anyone let me know, much appreciated. Miss my smoker!!!
RecTeq has great customer service why aren’t you talking to them.
Please give RecTeq a call. They provided me with EXCELLENT customer service when I had one problem with my smoker.
@@steveyork8069 They sure do and I am sure it's either the motor itself or it's jammed. The unit is rather simple I just can't get up under it anymore (I'm old LOL) to fix it or troubleshoot it. I used to be able to and they guide you thru it very well. I just can't and need someone to come fix it for me and they obviously won't be able to do that!
Hey Ry, I want to attempt my first pork butt, but a quick question for you or whoever can help answer my question, do you do fat cap up or down?
I talk about that in the video.
Do you prefer to wrap with butcher paper or aluminum foil?
For this usually butcher paper. But I’ve used foil many times.
Great looking butt Ry! I love that TJ's sauce on pulled pork too. Have you ever tried their coffee/garlic BBQ rub? It's a winner.
Absolutely. Love that rub 👍
Do u need to wrap it and finish in the oven? Or could you just finish on the smoker?
You could wrap and finish on the smoker. I do that often.
@@CookingWithRy ok thank you
Can you cook a pork butt half way in pressure cooker then put on grill to finish?
I’ve never tried that. In theory I guess it could work.
Now that’s one fine looking sammie!
If the fat cap is placed down. Then why season it? As it it just going to drip off.
Because some of that fat ends up in the pull. Same reason you season the fat cap of the brisket.
Do you remember how long this cook was?
How come you don't cook on the Hunsaker more?
I have a lot of cookers to use.
Sauce 101 ….Gold sauce ( mustard base) is for South Carolina. Red sauce ( ketchup base is for Western North Carolina. Vinegar base is for Eastern North Carolina.
How you be bugging?
Glory
Enjoy your videos. I think I’m gonna snag me a pork butt & throw it in the smoker tomorrow. Thks.
That baby does look good
I think that’s a 90 degree angle haha
I was told there’d be no math.