Purchased my first pellet smoker and decided to cook pulled pork per your recommendation video on first things to cook. I have 0 experience in grilling and have never been great at cooking meat in any fashion. Your guide was very easy to follow and the pork turned out wonderfully! My visiting family loved it, and they were surprised it was my first time grilling on my pitboss. Thanks!
I never thought about keeping and using the juice when I shred the pork after it's done. Will have to try that next time. One reason I watch youtube clips to get some more ideas. I do two pork shoulders/Boston butts at a time on my Weber Summit Charcoal as it takes a while and uses a good amount of fuel. Usually finish it wrapped in the oven. Certainly better to freeze it in packets/freezer bags if it were first soaked in the juice. With three of us, that is a given unless I want to give some of it away. I depend too much on bbq sauce to rehydrate the shredded pork apparantly. But, everyone loves it regardless.
Right there with you. TH-cam has taught me lots. My wife always tells me I’m watching food porn :) Sounds like nicely marinated pulled pork to me. Gets to soak it up for awhile and you can slowly defrost it in the fridge to let it soak in more if you want.
Great cook. Per your recommendation, I've finally got around and got some Grill Mates Memphis Rub. It is indeed a great Rub. As I understand it, McCormick has a team of experts, including scientists to develop their spices. Something out of reach to smaller companies. They did nail it with this rub. Thanks for recommending it.
Awesome, glad you were able to find it. They had a couple others that were great, but didn’t catch on. I use a lot of their marinade packages on chicken as well.
Thanks! The table is a Cambron Caster Bar Serving table. Seem to be limited release. Home Depot had then but then they disappeared. I got mine from birch lane. It’s a hard plastic with wheels on one end. Maybe 4x2 table and 4’ high. I searched outdoor prep tables and came across it earlier this summer.
Glad I found this and subcribed. Great video. I LOVE the idea of some Appleton rum in the spray mixture!!!! May have to bump the amount in mine though 🙂 Quick question. Done pulled pork and pulled beef in slow cooker in an excellent sauce mixture. Have you tried adding sauce to tray after breaking it up and let it smoke a while longer? Curious to try that little addition to what you did. Cheers
Thanks! I’d smoke the sauce on the side for 60 mins and then pull, and dump it in. If you put it back on the smoker you will dry out the meat if you do it very long. 🍻
Wow bro, carne spettacolare, il risultato super tenero e immagino saporitissimo 💪💪💪😋😋😋 Quello che mi piace dei tuoi video è che come se tu fossi un mio amico che mi spiega cosa fare mentre cucina. Ti volevo chiedere, la fase di foil, con alluminiò o meglio usare la carta? Quali sono le differenze? Grazie e al prossimo video 😁👍
Thanks! Foil allows it to cook quicker and looks in the moisture. For brisket, you really want to take care of the outside bark you worked hard to get, so paper does a great job with that. For pork you don't care about the outside as much since it will be shredded. I think foil is better.
Purchased my first pellet smoker and decided to cook pulled pork per your recommendation video on first things to cook. I have 0 experience in grilling and have never been great at cooking meat in any fashion. Your guide was very easy to follow and the pork turned out wonderfully! My visiting family loved it, and they were surprised it was my first time grilling on my pitboss. Thanks!
Awesome, good job! Glad it was helpful. 🍻
Always great and always come back when cooking to ensure I got the basic gist right. Saved me a lot of time so thanks
No prob. Happy to help. 🍻
Nice video thank you for sharing stay safe stay healthy stay connected luck for you have wonderful days
Thank you. You as well!
I never thought about keeping and using the juice when I shred the pork after it's done. Will have to try that next time. One reason I watch youtube clips to get some more ideas.
I do two pork shoulders/Boston butts at a time on my Weber Summit Charcoal as it takes a while and uses a good amount of fuel. Usually finish it wrapped in the oven. Certainly better to freeze it in packets/freezer bags if it were first soaked in the juice. With three of us, that is a given unless I want to give some of it away. I depend too much on bbq sauce to rehydrate the shredded pork apparantly. But, everyone loves it regardless.
Right there with you. TH-cam has taught me lots. My wife always tells me I’m watching food porn :)
Sounds like nicely marinated pulled pork to me. Gets to soak it up for awhile and you can slowly defrost it in the fridge to let it soak in more if you want.
Great cook. Per your recommendation, I've finally got around and got some Grill Mates Memphis Rub. It is indeed a great Rub. As I understand it, McCormick has a team of experts, including scientists to develop their spices. Something out of reach to smaller companies. They did nail it with this rub. Thanks for recommending it.
Awesome, glad you were able to find it. They had a couple others that were great, but didn’t catch on.
I use a lot of their marinade packages on chicken as well.
Nice Cook. What prep table is that? Size and name brand please.
Thanks! The table is a Cambron Caster Bar Serving table. Seem to be limited release. Home Depot had then but then they disappeared. I got mine from birch lane. It’s a hard plastic with wheels on one end. Maybe 4x2 table and 4’ high. I searched outdoor prep tables and came across it earlier this summer.
Hey mate. Interested in your opinion on the damper position. Where do you have yours when smoking? Cheers
I leave mine in the middle at all times. I’ve moved it over to sear once, but it gets plenty hot without that so I don’t really use it.
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Glad I found this and subcribed. Great video. I LOVE the idea of some Appleton rum in the spray mixture!!!! May have to bump the amount in mine though 🙂
Quick question. Done pulled pork and pulled beef in slow cooker in an excellent sauce mixture. Have you tried adding sauce to tray after breaking it up and let it smoke a while longer? Curious to try that little addition to what you did. Cheers
Thanks! I’d smoke the sauce on the side for 60 mins and then pull, and dump it in. If you put it back on the smoker you will dry out the meat if you do it very long. 🍻
Wow bro, carne spettacolare, il risultato super tenero e immagino saporitissimo 💪💪💪😋😋😋
Quello che mi piace dei tuoi video è che come se tu fossi un mio amico che mi spiega cosa fare mentre cucina.
Ti volevo chiedere, la fase di foil, con alluminiò o meglio usare la carta? Quali sono le differenze?
Grazie e al prossimo video 😁👍
Thanks! Foil allows it to cook quicker and looks in the moisture. For brisket, you really want to take care of the outside bark you worked hard to get, so paper does a great job with that. For pork you don't care about the outside as much since it will be shredded. I think foil is better.
Love watching that pork just fall apart and suck up that juice 🤤 amazing
Thanks. Def can't let all that juice go to waste!
Rum and Cook absolutely !