Last boneless leg of lamb I did was cooked like a pork butt. It was absolutely the best lamb I have ever eaten. I highly recommend it. Just follow Bradley's method for the pork butt. Lamb will probably be ready for the foil boat in 2.5 to 3 hours and completely tender in another 2 to 3 hours unless you completely wrap and it should be done after 2 hours. If there is not much of a fat cap fully wrap it.
@ What is funny they don't eat pork because to them they are some of the dirtiest animals on a farm, wallowing in mud and shit, but funnily enough going be science they are basically the cleanest animals on a farm. The mud is a cleanser lol
I have an engineer's mind. Cooking, grilling, bbq'ing... anything... it was a stressful activity for me because I was always paranoid about timing, quantities, and temps. This channel repeatedly has shown me how I can abandon that mindset, experiment, and enjoy the process unshackled from the confines of details (especially on more forgiving meats like a pork shoulder). Now I find myself watching videos like this one nodding along, maybe occasionally throwing up a hand into the air and saying "testify!" or "amen!".... things are getting weird. Anyway, thanks for making this all look so easy!
Hog Sauce (by my best estimation from watching this video) 4 cups Apple cider vinegar 2 Tbsp Brown sugar 2 Tbsp Spicy BBQ sauce or ketchup 1 Tbsp Yellow mustard 1 Tbsp Hot sauce 1 Tbsp Worchestershire sauce Pinch each of the following: Black pepper Granulated garlic Cumin MSG Paprika Red Pepper Flakes
How do you not have more subs? This is the best pulled pork video I've seen. My mouth was salivating like crazy. First BBQ channel that I've subbed to since How to BBQ right.
Same for me, I don’t sub to really anyone, but his content is so good and consistent, I’m always going back to rewatch stuff. I picked up so many good tips along the way
Hey Bradley, you've inspired me to buy a weber earlier this summer and try a bunch of your recipes. My family and i have enjoyed. Of all the fan-taste-ic dinners, do you have any dessert recipes that you could share one day?
tried the foil boat method on a pork butt for 1st time this week. game changer! love those little bits of that add complexity and flavor. will be smoking a couple more this way for poker night in a few weeks!
Tip number one, bud, use a plastic tub to add your rub; you can quickly get the sides and all around by turning the meat in the tub, and you will not waste all that on the board, and it will not discolor your block causing you to use harsh soaps to keep it clean while adding cleaners to your meat, and foil, what a waste too, use a heavy cast iron pot with a lid that fits in the smoker..
I followed your suggestion and made my first boat to wrap my butt and OMG it was the best smoked pork butt we've done so far. You rock my friend. Thanks
As soon as I am done cleaning and putting up the last of farm pecans for the season I am going to get some pulled pork made up... I am great at water bath canning as I can a lot of tomatoes, pickles and I make a lot of jams. That 23 qt presto intimidates me a bit but no time like the present to learn something new.. been raining 3 days here in south GA so I have been getting seeds started and doing some pantry inventory. Got to build a new chicken coop for the chicks, I incubated 20 eggs... 15 hatched ... only 3 roosters ...they are 6 weeks old now ... beautiful !!
I've been making quite a bit of pulled pork this summer, but I've yet to try a foil boat butt...... I may just have to try that next time! As always, great video bro!
Bradley, I would love to see a video about what to do with all the leftovers and how you organize your freezer. I am typically just cooking for my wife and I, so knowing how to reuse stuff and store it for later would help a bunch. Thanks dude!!
One great bway to use leftover pulled pork is to make a really simple napoli sauce and mix the pork into it in the last 5 minutes of cooking then serve it with your favourite pasta. I love it with Gnocchi sauteed in butter
Agreed. This is why the way we make it at the place I work at drives me CRAZY. The pork is smoked with little to no seasoning, then it is combined with way too sweet bbq sauce and mixed, then MORE way too sweet bbq sauce on the bun, and the slaw that would cut that sugar from the sauce? Served on the SIDE. No matter how much I try to tell them that they're bastardizing the whole thing, they refuse to listen lol So it ends up a sugary sloppy mess that destroys the bun and turns it into nonsense. EVERY step of the process is wrong lol
I am a new to smoking guy, absolutely love your channel , you make me want to watch all you have to offer. I will be doing a Pork Butt tomorrow on a gas smoker, Hope it turns out like yours, Thanks for putting all what you do to regular guys like me, your the best. thanks RC
I don’t worry much about temperature spikes anymore. I just try to keep temp constant until I reach internal temp, then I wrap it😁 My temp usually is 300-350. Sometimes it’ll spike to 400 if I add wood too soon, but it doesn’t hurt the butt bc of the fat cap🤷🏻♂️ Thank you Chud for helping me learn how to smoke.
pulled pork homemade bbq quesadillas. I used to make a quick version in the military that was a late night crowd pleaser. I think Brad could have some fun with that after doing a cook like this. I would like to see how he would balance the cheese with the meat and sauce.
Did my first butt today, followed this video, and it came out PERFECT 7lb shoulder, 8 hours at 250-300, foil boat at 170, off the fire to rest at 200, pulled and served at 165
For someone who doesn't like mayo based foods that slaw is calling my name. I love cabbaged but for can't touch the slaw or mac salad. This though Is making my mouth water so much. I already know its probably the best pulled pork sammich I would have ever tasted if I had the chance.
Chuds BBQ (aka Bradley), I love how you explain everything and keep it very simple. I wish I started watching you before buying 4-5 rubs...what a waste now. But they, you live and learn and now I'm learning at Chuds BBQ University. I feel like everything that you talk about happens to us (eg, should've started earlier, temps too high, etc) except you can make up for that margin of error. Thanks and KEEP IT UP because "it's gonna be delicious"
Here’s my tip. Filet that bad boy open and get that center griddle out and leave it open, because it’ll give you more surface area for good barky smokey goodness!
I want that starter bad! When are you opening up orders again? Love the content, just picked up some pepper and rub from the chud store. Thank you for being a shining example of our Texas bbq on TH-cam.
Sliders are from White Castle. Anything else is just a tiny sandwich. There's a reason they call them sliders, and it has nothing to do with them being small.
This is the only way I make pulled pork now ever since I saw your first video. Last one I did a week ago was the best one yet, foil boat method is key and just use salt/pepper/Lawry’s. Everyone needs to try this method! P.S please make a porchetta video!!!!
Smoked a pork butt this weekend using the foil boat. It turned out absolutely amazing. Meat was tender and the fat cap was rendered all the way through. Love your vids
You have done the long part, now use some of that pulled pork to make a KILLER breakfast taco spread. Seriously I buy a pork butt Sunday and on Tuesday this comes out. Perfect timing!
We mix in our sauce we make as soon as we are pulling it apart while it's still hot. Glad to see you do it too. Can't stand bbq that's been cooked and cooled of to add as kinda of a side sauce. We grew up doing whole hog so that's what we did.
I smoked one up the other day, the rub I used, half a cup of brown sugar, 3 tablespoons of onion powder, 3 tablespoons of paprika, 2 tablespoons of chili powder or ancho chili, 2 tablespoons of garlic powder, 3 tablespoons of pepper, 2-3 tablespoons of season all (or lowerys) and a generous coating of kosher salt. I combined all the seasoning together and salted the meat by itself before I added seasoning. Then let it rest in fridge overnight.
Not at all how we do it in NC, but definitely interesting seeing how you do it. 😀 But that's ok, people not from [eastern] NC don't really like our BBQ or Slaw or sauce. Love your vids, keep up the great work!
Hey Brad. Great video! Doing a pork butt for the first time tomorrow so I appreciate it! I saw you guys filming at Goldee’s a few months back when I was there and that sausage you made was wonderful. Thanks for being so nice. Hope to see ya again! Gotta go get my pork butt on.
To tip 1. Especially with commodity pork, in my experience you might not have enough fat in the end if you take off the whole fat cap. I see some people taking off the entire cap and I guess it works if you want dried pulled pork. But if you like it porky and juicy, definitely leave it on. Plus you can always decide not to re-add all of the juices from the wrap if it's looking wet enough after shredding (but I add it all back in, always).
I have never left the fat cap completely untrimmed, foil boating it, so with a big party for 70 people next month, me being the 'cook' and opening night supposedly 'appetizers', I'm going to experiment this week. Thanks Bradley!
@@RodStiffinton Cooling it right now (literally as I type) before pulling. Didn't experiment, just smoked 5 shoulders today, leaving 2 untrimmed. My advice, trim that fat cap, it just doesn't render and you'll discard it with whatever bark you created. My experience, your mileage may vary ;-)
@@fly1327 thanks for the advice. That’s always been my experience too with that fat cap but Chud made it sound like it possibly rendered with the foil boat method. I hope your party goes well. 🍻
I did pulled pork 2 weeks ago based on your previous videos and it turned out amazing! Definitely the best pork I've made so far. The sauce brings it all together. I'd love to see you try an achiote/cochinita pibil-style pulled pork. I've tried it before and it turned out well. I may try it again now that I've got more experience.
5 AM comes early but I am starting my 4th of July pork butt then. I have found that injecting the butt helps with internal flavor and moisture but I'm stealing some of your tips. Thanks!
Great video! I know you have never really cooked any seafood on the channel, except the redfish but I would like to see your twist to oysters on a Chud box.
Hey Chud, great video. A lot of pork butts have a ligament (near the surface) which can be cut out before you cook it. If you choose not to cut it out, then make sure you serve it to your least favorite family member!
We don’t use a finishing sauce. Just don’t mix in too much of the drippings so it won’t be greasy. And I don’t use sugar anymore. Like Bradley says, you don’t really need anything other than S&P anyhow, at least for a stick burner cook. Charcoal smokers don’t add as near as much flavor so that’s where I’d use the brown sugar rubs if cooking low n slow. I’ve been told I have the best pulled pork in TN, so I’m basically saying amen and amen to 99% of what Bradley suggested. Start with a good sized 9-10 bone in, leave the dang fat alone, and definitely USE THE FOIL BOAT. I used to only wrap if needed but I feel the foil boat is the best of both worlds, and gives more consistency while also cutting the cook time and letting me cook a little hotter. Don’t need a sauce but I’ll try Bradley’s here on a little bit next time!
Really don't know how anyone can make a sandwich without saucing the meat before hand. That goes for brisket as well. Not sure who started the whole thing that sauce is bad. Damn sure bet in south Texas sauce will be had and made from scratch.....
@@duanehenicke6602 you misunderstood me. Only a few won’t sauce their sandwich, but I just find I get more compliments when I let folks decide if, how much and what sauce they want. I usually make a vinegar sauce, usually without ketchup (eastern NC style), and a couple of good bottled sauces like Stubbs or Blues Hog TN Red, and maybe a good mustard sauce. Probably my favorite is a aprox 50/50 mix of a good mustard sauce with Stubbs original.
Chuds: has less than 200k subs on the channel - sells his own rub Guga: has over 5 kk subs on different channels - refuses to sell his stuff and publishes all recipes of his rubs and sauces
Guga will have a line of sauce and rubs in the near future . If you're trying to somehow imply Guga is more righteous because he gives his recipes away give your head a shake. You #TEAMFREESHIT ppl have no clue.
I'm muslim , i don't even eat pork but there is something about Bradley , whenever i see a new video posted i just click and watch the whole thing
At least you can still eat brisket!!
I get the religious thing but u don't know what ur missing
Pulled beef would be a great substitute with a chuck roast
Last boneless leg of lamb I did was cooked like a pork butt. It was absolutely the best lamb I have ever eaten. I highly recommend it. Just follow Bradley's method for the pork butt. Lamb will probably be ready for the foil boat in 2.5 to 3 hours and completely tender in another 2 to 3 hours unless you completely wrap and it should be done after 2 hours. If there is not much of a fat cap fully wrap it.
@ What is funny they don't eat pork because to them they are some of the dirtiest animals on a farm, wallowing in mud and shit, but funnily enough going be science they are basically the cleanest animals on a farm. The mud is a cleanser lol
I have an engineer's mind. Cooking, grilling, bbq'ing... anything... it was a stressful activity for me because I was always paranoid about timing, quantities, and temps. This channel repeatedly has shown me how I can abandon that mindset, experiment, and enjoy the process unshackled from the confines of details (especially on more forgiving meats like a pork shoulder). Now I find myself watching videos like this one nodding along, maybe occasionally throwing up a hand into the air and saying "testify!" or "amen!".... things are getting weird. Anyway, thanks for making this all look so easy!
Hog Sauce (by my best estimation from watching this video)
4 cups Apple cider vinegar
2 Tbsp Brown sugar
2 Tbsp Spicy BBQ sauce or ketchup
1 Tbsp Yellow mustard
1 Tbsp Hot sauce
1 Tbsp Worchestershire sauce
Pinch each of the following:
Black pepper
Granulated garlic
Cumin
MSG
Paprika
Red Pepper Flakes
Hell yeah as a beginner I was wondering what to cook first on my $6000 offset.
How do you not have more subs? This is the best pulled pork video I've seen. My mouth was salivating like crazy. First BBQ channel that I've subbed to since How to BBQ right.
Thanks for the sub!
Same for me, I don’t sub to really anyone, but his content is so good and consistent, I’m always going back to rewatch stuff. I picked up so many good tips along the way
This is the Best BBQ on TH-cam. Keeps me tuned in for every post.
Hey Bradley, you've inspired me to buy a weber earlier this summer and try a bunch of your recipes. My family and i have enjoyed. Of all the fan-taste-ic dinners, do you have any dessert recipes that you could share one day?
Good idea. I did this skillet Apple crisp last year and it was great. Top with ice cream 🤌🏼
I smoked an apple pie once. I couldn't really taste any smokiness, but it was probably the best pie I've ever had.
tried the foil boat method on a pork butt for 1st time this week. game changer! love those little bits of that add complexity and flavor. will be smoking a couple more this way for poker night in a few weeks!
Tip number one, bud, use a plastic tub to add your rub; you can quickly get the sides and all around by turning the meat in the tub, and you will not waste all that on the board, and it will not discolor your block causing you to use harsh soaps to keep it clean while adding cleaners to your meat, and foil, what a waste too, use a heavy cast iron pot with a lid that fits in the smoker..
I really appreciate it when you include all the Temps. When to wrap, when to pull off the put and when it's done resting.
I followed your suggestion and made my first boat to wrap my butt and OMG it was the best smoked pork butt we've done so far. You rock my friend. Thanks
The most impressive part is how you opened that bag of charcoal! I can never get the little strings to work!!
I see Chuds Bbq post... it automatically gets thumbs up. My man always delivers
Best pulled pork he’s made on the channel a year ago!!! Best pulled pork I’ve made to date today guess I’m watching your videos!
As soon as I am done cleaning and putting up the last of farm pecans for the season I am going to get some pulled pork made up... I am great at water bath canning as I can a lot of tomatoes, pickles and I make a lot of jams. That 23 qt presto intimidates me a bit but no time like the present to learn something new.. been raining 3 days here in south GA so I have been getting seeds started and doing some pantry inventory. Got to build a new chicken coop for the chicks, I incubated 20 eggs... 15 hatched ... only 3 roosters ...they are 6 weeks old now ... beautiful !!
As a 1440p 2160p fan I noticed the difference right away. Can't wait to see some new welding videos as a welder myself.
I've been making quite a bit of pulled pork this summer, but I've yet to try a foil boat butt...... I may just have to try that next time! As always, great video bro!
Bradley, I would love to see a video about what to do with all the leftovers and how you organize your freezer. I am typically just cooking for my wife and I, so knowing how to reuse stuff and store it for later would help a bunch. Thanks dude!!
One great bway to use leftover pulled pork is to make a really simple napoli sauce and mix the pork into it in the last 5 minutes of cooking then serve it with your favourite pasta. I love it with Gnocchi sauteed in butter
Vacuum seal your leftovers in servings that make sense for your family! Best way to store your leftovers.
i love the fact that you enjoy a beer when cooking, thats what i call done right!
BBQ slaw simple but amazing! I always hated putting sauce directly on to a pulled sandwich.
Agreed. This is why the way we make it at the place I work at drives me CRAZY. The pork is smoked with little to no seasoning, then it is combined with way too sweet bbq sauce and mixed, then MORE way too sweet bbq sauce on the bun, and the slaw that would cut that sugar from the sauce? Served on the SIDE. No matter how much I try to tell them that they're bastardizing the whole thing, they refuse to listen lol So it ends up a sugary sloppy mess that destroys the bun and turns it into nonsense.
EVERY step of the process is wrong lol
Seeing those black gloves reach into the pork like its not even there is there and pull it apart Most satisfying thing to watch
I am a new to smoking guy, absolutely love your channel , you make me want to watch all you have to offer. I will be doing a Pork Butt tomorrow on a gas smoker, Hope it turns out like yours, Thanks for putting all what you do to regular guys like me, your the best. thanks RC
Just bought a Pork Shoulder yesterday! Perfect time for this video! Nice refresher course.
LOVE that you know that slaw belongs on top of your pulled pork sammie!
I don’t worry much about temperature spikes anymore. I just try to keep temp constant until I reach internal temp, then I wrap it😁 My temp usually is 300-350. Sometimes it’ll spike to 400 if I add wood too soon, but it doesn’t hurt the butt bc of the fat cap🤷🏻♂️ Thank you Chud for helping me learn how to smoke.
pulled pork homemade bbq quesadillas.
I used to make a quick version in the military that was a late night crowd pleaser. I think Brad could have some fun with that after doing a cook like this. I would like to see how he would balance the cheese with the meat and sauce.
"Should have got started sooner" The story of my life! Great vid 🍻
Did my first butt today, followed this video, and it came out PERFECT
7lb shoulder, 8 hours at 250-300, foil boat at 170, off the fire to rest at 200, pulled and served at 165
For someone who doesn't like mayo based foods that slaw is calling my name. I love cabbaged but for can't touch the slaw or mac salad. This though Is making my mouth water so much. I already know its probably the best pulled pork sammich I would have ever tasted if I had the chance.
I am making this meat now. My first meal cooked on my smoker. And i used the foil boat. Thank you!
The "oops" drip always kills me 🤣. Loved the video brochacho.
Chuds BBQ (aka Bradley), I love how you explain everything and keep it very simple. I wish I started watching you before buying 4-5 rubs...what a waste now. But they, you live and learn and now I'm learning at Chuds BBQ University. I feel like everything that you talk about happens to us (eg, should've started earlier, temps too high, etc) except you can make up for that margin of error. Thanks and KEEP IT UP because "it's gonna be delicious"
Great work that Foil-boat is the way to go… 🔥🔥🔥
Chud’s, keeping the basics exceptional.
When I get my new to me WSM cleaned at the weekend,this is the first thing I’m doing! Can’t wait 😝 loving your videos Bradley
Here’s my tip. Filet that bad boy open and get that center griddle out and leave it open, because it’ll give you more surface area for good barky smokey goodness!
I just come to hear "There's a snake in my boot.". As a bonus I have learned a ton about BBQ'ing.
Great video, thanks- and love seeing Mark Gabrick’s Texas Tang!
that was a good one! Bradley you win all the the lollies today
I want that starter bad! When are you opening up orders again?
Love the content, just picked up some pepper and rub from the chud store. Thank you for being a shining example of our Texas bbq on TH-cam.
Thanks for tips ...A neighbor is doing a brisket and Ill being doing 2 shoulders for neighborhood cookout tomorrow...
Dude you never disappoint. Always entertaining and a true pitmaster! Everything you cook is inspiring.
I personally don't add saice until I eat it, but that seems like an easy way to just have it in the fridge for sammies for a few days.
Hey Chud, you you should try a pulled pork slider using Kings Hawaiian rolls, that sweet bun with your Texas Pete’s hog sauce is on point
Sliders are from White Castle. Anything else is just a tiny sandwich. There's a reason they call them sliders, and it has nothing to do with them being small.
I make a char siu pulled pork that is out of this world. It reminds you of the best boneless spareribs from your favorite new england Chinese joint.
Looks good I use kings Hawaiian rolls for buns. I use bbq sauce on the port with a vinegar based slaw with apples in the slaw.
This is the only way I make pulled pork now ever since I saw your first video. Last one I did a week ago was the best one yet, foil boat method is key and just use salt/pepper/Lawry’s. Everyone needs to try this method! P.S please make a porchetta video!!!!
Smoked a pork butt this weekend using the foil boat. It turned out absolutely amazing. Meat was tender and the fat cap was rendered all the way through. Love your vids
You have done the long part, now use some of that pulled pork to make a KILLER breakfast taco spread.
Seriously I buy a pork butt Sunday and on Tuesday this comes out. Perfect timing!
We mix in our sauce we make as soon as we are pulling it apart while it's still hot. Glad to see you do it too. Can't stand bbq that's been cooked and cooled of to add as kinda of a side sauce. We grew up doing whole hog so that's what we did.
I smoked one up the other day, the rub I used, half a cup of brown sugar, 3 tablespoons of onion powder, 3 tablespoons of paprika, 2 tablespoons of chili powder or ancho chili, 2 tablespoons of garlic powder, 3 tablespoons of pepper, 2-3 tablespoons of season all (or lowerys) and a generous coating of kosher salt. I combined all the seasoning together and salted the meat by itself before I added seasoning. Then let it rest in fridge overnight.
I agree no need to score or trim the fat cap. Great cook as always 🍻
Love it, I’m with you on leaving the fat cap, it’s where all the flavour is, and hard not to punch little bits off during the cook.
3rd time I've watched this, mouth waters every time!!!
You are the best bbq channel
Not at all how we do it in NC, but definitely interesting seeing how you do it. 😀 But that's ok, people not from [eastern] NC don't really like our BBQ or Slaw or sauce. Love your vids, keep up the great work!
You got any video recommendations for NC Carolina style butt? I’m interested in other ideas.
Hey Brad. Great video! Doing a pork butt for the first time tomorrow so I appreciate it! I saw you guys filming at Goldee’s a few months back when I was there and that sausage you made was wonderful. Thanks for being so nice. Hope to see ya again! Gotta go get my pork butt on.
To tip 1. Especially with commodity pork, in my experience you might not have enough fat in the end if you take off the whole fat cap. I see some people taking off the entire cap and I guess it works if you want dried pulled pork. But if you like it porky and juicy, definitely leave it on. Plus you can always decide not to re-add all of the juices from the wrap if it's looking wet enough after shredding (but I add it all back in, always).
Great video! Pulled pork is still one of my favorite things to cook.
Didn't know Brad rocked with the king of flavor fuiyoh
Can we all pitch in and get Bradley some insulated BBQ mitts? 😄
Heck No!!! One of my favorite parts! I crack up each time 😉🤣
Perfect Beer!
Great looking swinewich! That’s Texas tang is fire!
I have never left the fat cap completely untrimmed, foil boating it, so with a big party for 70 people next month, me being the 'cook' and opening night supposedly 'appetizers', I'm going to experiment this week. Thanks Bradley!
Are u going to foil boat it untrimmed? I have to cook for 100 people in May. How did it turn out or have ya done it yet?
@@RodStiffinton Cooling it right now (literally as I type) before pulling. Didn't experiment, just smoked 5 shoulders today, leaving 2 untrimmed. My advice, trim that fat cap, it just doesn't render and you'll discard it with whatever bark you created. My experience, your mileage may vary ;-)
@@fly1327 thanks for the advice. That’s always been my experience too with that fat cap but Chud made it sound like it possibly rendered with the foil boat method. I hope your party goes well. 🍻
I love your channel, you are a real showman.
Never tried the boat method for PB. Got to try it on next cook. Another great video!
I did pulled pork 2 weeks ago based on your previous videos and it turned out amazing! Definitely the best pork I've made so far. The sauce brings it all together.
I'd love to see you try an achiote/cochinita pibil-style pulled pork. I've tried it before and it turned out well. I may try it again now that I've got more experience.
You hit this one out of the park. Great job Brad, as always. You got me hungry now. Keep up the good work brother. Peace ✌️
You should do a from scratch smoked bologna
Irresistable! I laughed when you snuck some nibbles because that is what I do too. Keep the videos coming. Love watching. Enjoy trying your recipes.
Hey Bradley that pulled pork sandwich looks so good. I wanna go make it the way you make it.
5 AM comes early but I am starting my 4th of July pork butt then. I have found that injecting the butt helps with internal flavor and moisture but I'm stealing some of your tips. Thanks!
Can’t wait for the top 5 chicken video!
Dear Mr Chudd, Thank you for your video's.
"Best other than whole hog"........is that a little preview of a new Chud Pigbox cooker coming down the line? This looked so good Bradley!
Chub you the best fast quick and understandable
Excellent video for bbq beginners!
My favorite part is the crispy fat cap!!! 😂
I’d like to see your take on a pork but sliced thin and marinated on the rotisserie, in the chudd box. Like Al pastor tacos.
This looks so delicious. Thank your for sharing your recipe. Really enjoyed it.
I’d love to see you cook skirt steak 6 ways!
Awesome easy recipe. I have done hundreds of butts (that didn't sound right) and have always gone with a more complex recipe. Gonna do this one next.
Oh man. The bbq Pit Masters of TH-cam Round 3 video is pulled pork sandwiches this weekend. Chud must of been wanting to get in on the comp! Lol
How's about an old school Texas beef shoulder clod from the days before brisket, por favor
Great video! I know you have never really cooked any seafood on the channel, except the redfish but I would like to see your twist to oysters on a Chud box.
OK Bradley… say “foil boat” rapidly 5 times. Love this vid ❤
Great vid. Trying out your tips today. I am sure it will be great.
Good looking pork but Bradley. All you need is a good mustard based Carolina sauce. Darlington, South Carolina
I haven't cooked pulled pork yet, sure need to. Thanks
Looks amazing brother
good morning
Afternoon 🇮🇪
Hey Chud, great video. A lot of pork butts have a ligament (near the surface) which can be cut out before you cook it. If you choose not to cut it out, then make sure you serve it to your least favorite family member!
Sometimes it's there, sometimes it's not. I leave it there and take it out while I'm shredding.
We don’t use a finishing sauce. Just don’t mix in too much of the drippings so it won’t be greasy. And I don’t use sugar anymore. Like Bradley says, you don’t really need anything other than S&P anyhow, at least for a stick burner cook. Charcoal smokers don’t add as near as much flavor so that’s where I’d use the brown sugar rubs if cooking low n slow. I’ve been told I have the best pulled pork in TN, so I’m basically saying amen and amen to 99% of what Bradley suggested. Start with a good sized 9-10 bone in, leave the dang fat alone, and definitely USE THE FOIL BOAT. I used to only wrap if needed but I feel the foil boat is the best of both worlds, and gives more consistency while also cutting the cook time and letting me cook a little hotter. Don’t need a sauce but I’ll try Bradley’s here on a little bit next time!
Really don't know how anyone can make a sandwich without saucing the meat before hand. That goes for brisket as well. Not sure who started the whole thing that sauce is bad. Damn sure bet in south Texas sauce will be had and made from scratch.....
@@duanehenicke6602 you misunderstood me. Only a few won’t sauce their sandwich, but I just find I get more compliments when I let folks decide if, how much and what sauce they want. I usually make a vinegar sauce, usually without ketchup (eastern NC style), and a couple of good bottled sauces like Stubbs or Blues Hog TN Red, and maybe a good mustard sauce. Probably my favorite is a aprox 50/50 mix of a good mustard sauce with Stubbs original.
Chuds: has less than 200k subs on the channel - sells his own rub
Guga: has over 5 kk subs on different channels - refuses to sell his stuff and publishes all recipes of his rubs and sauces
Guga will have a line of sauce and rubs in the near future . If you're trying to somehow imply Guga is more righteous because he gives his recipes away give your head a shake. You #TEAMFREESHIT ppl have no clue.
Hey Brad - any thoughts on the overnight rest for pulled pork?
SOG? Looks like it. Bradley might need some EDC content. An instagram pocket dump would be fun.
Add yellow mustard to the bun and Wickles (spicy bead and butter pickle slices)
I’m over here eating chicken salad for lunch imagining it’s this pulled pork
Great stuff duder. Keep it up your contents the best.
“Shoulda got started sooner”
Me, every time I fire up the smoker.