Smoked Pork Butt For Pulled Pork Sandwiches
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- เผยแพร่เมื่อ 21 เม.ย. 2020
- What do you do with 17 pounds of Pork Butt? Well what I do is give it a great rub and smoke it up out on the grill. I use the Woodwind WiFi 24 Pellet Grill generously provided by Camp Chef and the results are top notch, yielding some perfect pulled pork for delicious sandwiches.
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Thanks to Heaven Made Products for sending me several rubs to try. If you purchase anything from them, use the coupon code CWR10 to save 10% off your order (valid at the time this video was produced): www.heavenmadeproducts.com/
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grilling #cooking #porkbutt #pelletgrill - แนวปฏิบัติและการใช้ชีวิต
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Yesterday I have no idea why I walked out of Costco with a 13 pound pork butt. After seeing this video I know exactly what I will be doing with my new traeger. Been watching your videos for over a year when all I had was a Weber kettle. My favorite recipe still is the smoked wings using the vortex. Using that secret ingredient: baking powder! The best wings we have ever tasted! Thank you RY. You the MAN!!
I love your knack for orchestrating flavor combinations. There really is an art to it.
hey Ry just wanted to say love your smoking. Ive adopted this sort of relaxed style of smoking and not worrying about if everything is perfect and glad I found you! Instead of me being scared if some part of the pork butt will be to crispy or to high in tempeture I just say if it happens it happens and we get something a little crispy. Honestly smoking for me is very relaxing and its because I found your channel thankyou!
I smoked a pork butt over this past weekend for the first time, and man, it came out amazing. I basically used all the tips you had in your videos, and yes, I used HICKORY chunks. I don't have a webber kettle, but the grill I have is more of a barrel style charcoal grill. The only issue I kept having was keeping the temperature inside at a constant level. Other than that, when I finished it, took about 10 hours, it came out so good. I kept it in a cooler overnight and pulled it the next morning, because I fell asleep in it's final hour and woke up at 2:30am. It made so much, i had to freeze 1/3 of it, as I ate 1/3 and gave the rest to my girlfriend, who also loved it.
Thanks RY, I am learning so much from your videos. The best part is a great meal when it all done.
Love all your videos, man. You do a great job and are easy to follow.
Great job Ry, looks absolutely delicious! I plan on making some pulled pork in the next week so I might have to try this recipe. Thanks for posting these videos during this stay-at-home time! Keeps people like us from climbing the walls too much!
As a pro pitmaster i have my own recipes for making my own rubs or sauces. Keep up the great work ry, stay safe
I'm glad to see that you are still uploading videos on the regular. Hell ya
Savage looking pulled pork sandwich! I love that you added some carrots to the sandwich. Great job buddy!
Looks amazing, thanks for the video, super helpful!
gonna try it this weekend , thanks again Ry!!!
About to have my pork butt done here in a few hours, just recently started smoking within the month, been watching your videos. Thanks for all the tips and tricks. Make ribs brisket and now this pork butt, all so far has came out great!
Fantastic!
Thank you for sharing! Just enjoy your thoughtful experience at making food.
Love that you don't over talk it.🍔...don't ever change anything
BTW Super looking butt's!!
Thanks!
Nice job Ry, I need to order some of that rub it all looked like it turned out great.
I’m liking the music on your video! Thanks for the tips. Im getting ready for my first Boston butt smoke!
Look delicious I think I am going to buy one of those smoker because I have tried on my grills and doesn't come like that
God bless you and your family also take care yourself with this virus
That sheer spectacle every which way~ The sound makes it, doubly leaving in the liquid.
great video. I love the simplicty of how you approach your cooks...Not alot of hoop-la and dancing under the full moon....LOL Just some good seasoning and let 'er roll. !
That’s crazy I actually made some pulled pork last Saturday and I used you coleslaw recipe and they loved it thanks!
That is awesome!
Wow! looks absolutely amazing..so tasty and
flavorful! Loved the way you prepared.Have a great
day 💕
That...looked..amazing! Good stuff brudah!
A # 1 sandwich 😎👍
Wow looks delicious
I like the idea of adding some liquids after the stall. I've had some dryness at that point and this should help out.
I’m just waiting for it to get warm enough up my way to get a pork butt smoking. Looks great Ry! 👍🏻😉🇨🇦
Looks great Ry👌😎
Beautiful! Pork butt was a project last week (I think-I'm having a hard time keeping track of time during the shutdown). I think I have used all the Heaven Made rubs, enjoyed them all, and will look forward to the Sweet Sensation. Like you, I sometimes make my own rub (sometimes stealing one of your recipes) and use lots of commercial rubs. I used 2 Gringos Chupacabra Rub on my pork butt-also excellent if you haven't tried it. Thanks for keeping the videos and recipes coming!
I am a massive fan of Meathead's Memphis Dust rub recipe. If you haven't Ry you need to make a batch and give it a try. It's so good.
Looks great, RY! I love my Campchef DLX, but that digital unit looks cool. I do a lot of pulled pork and finally made a video for friends and fam. I've been doing it fat cap up for the first 2 hours, then flip it for the last 2 hours before I wrap it. Honestly, it doesn't made a huge difference. ;)
Did a pork shoulder yesterday on my camp chef zg dicks sporting goods model, similar in most respects to the sg. Best I have ever done . Follow your directions pretty much. FYI. The meat probe on the zg/sg I have learned is about 5 degrees lower then what it reads. I have an instant read thermometer and have confirmed the difference. Keep on smoking!!
Looks amazing my friend
I did hatch green chili pulled pork this past weekend for tacos. Yum!
Nice! Love those Hatch peppers.
Looks good as always
Thank you!
Hey Ry! That Pulled Pork Sandwich looks absolutely scrumptious. Great content as always take care my friend.
Thank you!
Great pulled pork video 😋
They look nice and tender I never done a pulled pork i have to try one this year
But keep on coming with those nice videos Ry 🤩👌
Wow, excellent video. I watched this yesterday and and afterwards went to my freezer hoping to find some pork butts but only found pork chops and pork and beef ribs. So guess what I am cooking today. Pork butts Saturday. I have never mixed drippings with BBQ sauce, that is an excellent idea. I just got a recipe for a BBQ sauce that is supposed to be the best BBQ sauce in the world. I will send it to you soon. I just got back from the doctor and just got injections in both of my knees and I have been instructed to stay off of them for the rest of the day. But I want to go cook, this video got me wanting to go smoke something. You make whatever you cook look so good and I know that it is. Thank you very much for the shout out of HMP. We got 12 customers since yesterday and we spoke to Tyler a couple of them. They bragged on you a lot and we definitely agreed with them. Having a quality cook use your seasoning makes a big difference in how people see your products. We can brag on our products all day but it surely helps when credible cooks do the bragging. Greatly appreciate your help!
Thanks for the kind words! I need to find something to use that Brownulated Sugar in :)
@@CookingWithRy you are very welcome, I forgot that I sent that to you, but I knew that you would enjoy tinkering with it and come up with a great idea to use it with. I have seen many of your videos and what impressed me the most is your creativity. So I can only imagine what you will come up with. Lol! It's gonna be good for sure!
Great video, loved the cook and the pork looked amazing. Would love to have a nice pellet grill one day. Since they’re pretty much a mortgage payment I’ll have to stick to the kettle for now. Look forward to your future videos.
Awesome looking pulled pork! Cheers, Ry!
Thanks!
I use spg n brown sugar mainly....would love to try some heaven made
I'm cooking the same thing today on my Oklahoma joes highland
I've got the longhorn and love it
Ok ry I have just bought my first smoker and followed your Boston butt video I loved it ,keep up the awesome videos I am learning so much ,love it,mike
From the uk😁
Thanks! Glad you found it helpful and enjoy that smoker :)
Oh yes great video buddy.
As far as the dry rub is, as I am doing a pork shoulder, I usually prefer to use Killer Hogz The BBQ RUB, I love the turbinado sugar mixed with the paprika which gives the pork shoulder or pork ribs a great mahogany color
That looks really good Ry! Pulled pork is always a winner and I’ll forgive you for banana peppers over pickles. :) I’m looking forward to doing a pulled pork on my new pellet cooker too. It should be interesting. Take care brother!
Enjoy that new cooker :)
Love your channel new to smoking first attempt was a failure tasted good but the tenderness wasn’t there so I started watching you going to do another pork but this weekend
You should have seen my first pork butts...nothing to brag about. LOL. But every time you make it you learn something :)
Cooking two of theses tomorrow on masterbuilt electric smoker
Thanks for the video. Last week I smoked ribs and salmon. This week I'm going to smoke a pork butt. !!
Looks amazing bro. I've had both of those rubs before and they complement pork very well. Need some ENC bbq sauce on those bad boys. 😁
I sure do! Great sauce :)
A good general rub for ribs or pork in general is: 3TBL Brown Sugar, 1 1/2 TBL Paprika, 1 1/2 TBL Course Salt, 1 1/2 TBL Course Ground Black Pepper, 1 tsp Granulated Garlic and Cayenne pepper to taste. Makes about 1/2 Cup
Tuned in
Love me some good pork sammies- this looks legit could crush some of that right now
Ry. I love your videos and the food always looks amazing! I did have one question. How do you feed your probes through your smoker? Do you just go t through the front? I look forward to more awesome videos!
On this smoker there is a probe port built in on the side near the control unit.
Great video Ry! I've only made one video on my channel with a pork butt mainly because my family does not like sweet on their any of their BBQ but i do lol. You got me thinking that if I add some Blazin Cajun from Heaven Made products along with something sweet maybe i can get them on board? Thanks for getting me thinking about how to get them on pork butts, I'd kinda given up on doing another one.
That Amazin' Cajun is good. I've used that and it has a nice kick :)
I did a pork butt a couple days ago and used Greg Mrvich's (Ballistic BBQ) Memphis Rub, which is not sweet, and I also made his Carolina Gold sauce. I took the pork off before it was falling apart, so that I could slice it (or you could chop it). It was a totally different experience when compared to the bulk of pork butt preparations. If your family likes mustard, you might give it a try. Go light on the sauce at first, as the heat builds up quick - you can always add more, but you can't take it back out again.
Cheery videos for difficult times. My local butcher is dropping off half a pig next weekend 😃
Nice!
Welcome
I make my own rub. Paprika, chili powder, cayenne pepper, garlic powder, onion powder, and sugar.
Sounds great!
👍👍
I see you switched from the offset to the pellet smoker. Do you find much of a difference in the final product? I current have an offset and I'm thinking about purchasing a pellet smoker. I'm wondering how the food compares in taste.
I didn't really switch, I have both. I have a lot of smokers that I rotate through :)
Awesome video!! Did you change the temp on the grill after you wrapped them? Going to do this on Saturday!!!
I just left it the same but you could crank it up by 25-50 degrees to move things along.
Cooking With Ry thanks 🙏🏻
Haha about an hour from pulling mine today!!!
good stuff, doing a pork butt on my kamado today - currently at 170 internal
Have you tried smoke setting at 10? How does the smoke profile compare to a kettle w/ wood chunks?
Highest I've gone is 8. I think with actual 'pieces' of wood you're going to get a more robust wood flavor :)
LOOK'D DAMN GOOD!!!!! I WAS ABLE TO GET MY PELLET SMOKER OUT LAST SUNDAY!!!!! COOKED BE SOME BABY BACKS!!!!!
Nice!
Hey Ry great cook. Are you planning a cook on the LSG soon?
Many. One coming next week :)
I have tried a few different rubs on pork butts, the favorite around here is the coffee rub that you have used. brown sugar and coffee. The juice in the pan looked really good. Banana peppers > pickles every time (sorry Charlie). Thanks for the vid Ry!
Charley will forgive us :)
I am thinking about upgrading my controller on my camp chef to a gen 2 with smoke control, does the smoke control really make that big of difference with smoke infusion?
For me the one on the Woodwind does 😊
Ry I might have missed it but did you say you’ve ever tried pork butt without wrapping? Lately I’ve been keeping mine unwrapped for both cooking and resting. 10 lbs takes 24 hours to cook, but it turns out better IMO. The bark is to die for and the meat is juicy and even more tender that way.
I have, and you’re right that bark is amazing 👍
Ry, that web site must have the slowest server in existence. I tried to order a couple bottles of seasoning but all the webpage did was grind grind grind.
We had issues with the website yesterday as did companies that we order from. You can always call us to place an order. Most of the time you will have to leave a message, we are a very small and busy company. But we are growing. God is good. Thank you very much.
Have you ever put about a thumb hole in the corner just to release some of the steam and help to maintain the bark I do that with butts and brisket
Haven't tried that :)
Cooking With Ry my sister and son went to Myron’s class and they said that he does that
That looked like it made quite a bit of pulled pork. Having company over, or do you freeze some of the leftovers?
Share and vacuum seal :)
Hey ry, do you ever cook liver? Need some reliable liver recipes to cook for my gf's parents (my gf told me they love liver)
In all honesty, I hate liver :)
Nice to meet ya seen ya comment over Phil’s page what a shame brother
Yeah he was a wonderful man.
Pork butt time. I've started trimming most of fat away before I cook and I find they are still plenty moist and juicy. How are you liking the pellet smoker?
I'm really liking it :)
You had me at butt...😋
Hey RY, in one of your last pork butt videos using the Oklahoma I noticed you were able to keep the vents fully open for clean smoke. How are you able to do that without super high temperature rising? I'm doing my first butt tomorrow!
For me it's just about the amount of fuel. Sometimes wood will burn hotter or not as hot. It's all about adjusting to the conditions :)
@@CookingWithRy so it's not terrible to have vents partially closed? I have a Chargriller offset
@@charity3924 I adjust my vents as necessary. It just takes some practice...
@@CookingWithRy thx!
Haha Adai from GUAM
Did you keep the temp at 250 after you put them in the aluminum pan?
Unless I mentioned changing it I would have kept it the same 😊
@@CookingWithRy Thanks for the reply. I really enjoy the channel. You seem like a good guy to hang out with.
Ry, does the pellet grill provide you with as much “smoker therapy” as say your Highland or Weber?
I love me some “smoker therapy.”
It provides it with a side of convenience :)
Being a father of a 9 year old princess in these strange times, I absolutely love my pellet grill. I get fantastic flavor every time without having to worry about the fire at all. Just have to clean it after every say 20 cooking hours or so....
Ry I love your videos. Putting a 8.75 butt on this morning. Camp chef zg. Question: why did you put the butts on the upper rack? Does it make a difference? Thanks brother.
It really should work on either rack. I just like to try different setups :)
@@CookingWithRy 10-4. Me too. Happy smoking.
Your prep and actual cooking techniques are top notch but your plating and presentation are second to none! You always seem to add some offbeat little twist in there that really elevates the final product. I've copied more of your cooks than I can count.
Thanks! That’s kind of you to say 😊
Ry, does it matter if it’s bone-in PB or not???
No. I've done both and it's all about reaching that stage of tenderness :)
Cooking With Ry ok... thank you... gonna try and make my first this weekend...
I see the Guam Seal on the ref...
salt, pepper and Webber kick n chicken
When was the last time you were in Guam .
Never been. Those magnets are from a family friend.
I’m smoking a pork butt tomorrow; I was wondering if you might have any Carolina style rub recipes?
I don't. When I'm doing a Carolina style I keep the rub generally simple and rely on the sauce for the flavoring :)
Cooking With Ry Thank you; I have a basic rub… But I didn’t know if maybe there was something I could add, and keep it traditional, yet spice it up a little
@@MrMadman-zw2om Some red pepper flakes would be my choice :)
Cooking With Ry That’s one thing I really didn’t even think of LOL, thank you!
Ry, always enjoy your videos but I think you are straying from your BBQ roots. Most of us can't afford the "donated" grills you are now using more and more. Sure, we still enjoy watching the process and results, but it's nothing like watching you cook on the lower end, more affordable grills that most of us relate to.
Well you’d be seeing this one anyway since I was going to buy this very grill before Camp Chef contacted me.