Pellet Grill Pulled Pork | Z Grills Pellet Grill
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- เผยแพร่เมื่อ 28 ก.ค. 2022
- Just getting started with backyard BBQ? No fears because pork shoulder is one of the easiest proteins to start with! Not only is it relatively inexpensive, its also pretty hard to mess up with this step by step guide! Come see how to make pulled pork with me here at Andersons Smoke Show!
Looking for something to smoke before you attempt a brisket?? Pulled pork is super easy! Let me show you my way using my Z Grills 700D3!
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Starting off, there is always a debate as to what do you buy? Bone in pork shoulder, boneless pork butt.... doesn't matter! I will say that if there is a bone in option, go with that if you are making smoked pulled pork, but in general get whatever you can.... In this instance I had no choice but to get a boneless pork butt from Costco.
Now this was a twin pack which means that I ended up with two 7 pound boneless pork butts... The one that I chose to use had a slice in it which required me to use some butchers twine to tie it up tight! I used some yellow mustard as a binder and applied my personal rub.
When it comes to the rub, I kept it simple and made a Texas style pulled pork:
- 2 Parts Coarse Black Pepper
- 1/2 Part Lawrys Season Salt
- 1/2 Part Kosher Salt
- 1/2 Part Granulated Garlic
I smoked these on my Z Grills Pellet Grill at 250F until I got the bark, color, and texture that I was looking for. For this one I smoked it until it was about 170F internal. Then I double wrapped it in foil and returned to the smoker.
One thing that people often forget is that with pulled pork we are looking for temperature, but more importantly you are looking for feel. For me I got that probe tender feel around 203-204F. I placed the wrapped smoked pork butt in foil pans and held them in the oven at 170F until it was time to serve. This served as my resting period and was about 6 hours for me...
Time to shred and serve!
Hope you enjoyed this smoked pulled pork recipe video on my Z Grills! Be sure to subscribe, and I'll see you next time at Andersons Smoke Show!
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#ZGrills #PelletGrill #pulledpork - แนวปฏิบัติและการใช้ชีวิต
Back to basics - Nice! I force myself to read my notes before every cook on each meat cut type. Keeps me from making dumb mistakes... Thanks Andrew!
I'm so glad that I've found your channel through the Dead Broke BBQ Nation page. You're an amazing instructor due to your calm demeanor on camera making it effortlessly easy to follow along and not feel dumbfounded by information overload. Great stuff!
Great vid, I like how you explain your process. Should help a bunch of folks. 👍🏼🇺🇸🍻
Appreciate it!
Looks incredible! You made me hungry😆
It turned out great and we really enjoyed this simple back to the basics bbq recipe
As always brother great video 💯👍
Thanks bro!
Woot woot! I love some good pork! Looks good! 🔥🔥🔥
Thanks Moe!
That thumbnail though 🔥 🔥 🔥
My wife took that picture! Im training her well!
I love my Z Grill! I use a smoke tube so that I can get more smoke on the meat.
I find that the smoke tube is great for beef but too much smoke overwhelms pork or poultry.
I've seen those ZGrills mystery Smoker sales before and always been temped to buy one, I'm kind of a sucker for gambling haha. But I have never scored the entire butt, just the fat cap. Gonna have to give it a shot! Loved smoking pork butts on the ole camp chef pellet I had, but the bark from the chargriller is just amazing, love it!
I received one of those mystery boxes. Cool concept but for me it’s really hard to take that risk… I research everything lol.
Nice timing. I'm doing a couple butts today for tomorrow at around noon. The resting in oven if necessary is some good advice as that is my worry, it gets done to early and have to keep it warm and out of the danger zone. Thanks!
I’ve done the cooler rest, and that works especially if you’re traveling with it…. But I find the over is the best option if your home.
🐘ROLL TIDE🐘 HIGH TIDE OR LOW TIDE, THE TIDE IS COMMING 🤣🍻🍻🍻🍻🍻🍻
@@TRIPLEBsBBQ Only tide they got is to wash them ugly ass uniforms...LOL
@@troyv8302 🤣
🔥 🔥 🔥
Thanks!
Legit process. One thing I'd add is after you pull it, come back and hit it with some rub and apple cider vinegar. Leave sauce optional. Cheers.
I’ve definitely done that, especially if for some reason it comes out a tad dry. Correct on the sauce though…. I never sauce it. Leave it up to the people how they want it! Thanks for watching!
Great Vid brother. Very intuitive for a beginner. You did a great job explaining. How you li,e that Z-Grills man? My son's looking at the same model
Turned out great! It ran pretty consistently all night with zero issues. I think it’s competitive at that price
@@AndersonsSmokeShow Seems like a beast
Great vid. It looks like the chimney crown on the Z is upside down. is there a reason for this?
Not sure why they designed it that way
Awesome video. I just got my first pellet grill and I have a lot to learn. I do have a question for u. Do I need to remove the pellets between cooks? I just want to make sure I do this right. Thx in advance for your answer
Only if you want to change the type. You should clean out the dust in the burn chamber every once in a while too.
As a handy tip, If you store your grill outside i would suggest removing them. The pellets, when exposed to moisture, or even high humidity, can swell and jam your feed system. Also make sure to keep a shop vac handy, wipe up any grease in the cook chamber, and make sure to vacuum out your fire pot (i would recommend before every cook) last thing you want is a fire moving through your auger into your hopper.
Hey, great video! I'm not a mustard person, what about using honey? Or would that burn or something?
In all honesty you don't taste the mustard. I definitely wouldn't use honey as it would burn being on the grill that long. I've used olive oil, which I use about as often as I do mustard.
Love the table setup!! Where is that from?
That’s a kitchen cart from bed bath and beyond
@@AndersonsSmokeShow thanks for the swift reply !!
Have you tried the z grills multitasker? Sams club has it on sale for $499!!
I have not! I’ll have to check it out
What type of pellets should I use? Apple?
I’d say a fruitwood or hickory
@@AndersonsSmokeShow just did my first pork butt today! Thanks for the great video and easy to follow instructions! Resting at 170 in the oven now!
So its actually resting in the oven at 170 degrees for 4 plus hrs give or take.
The resting process was because you weren't ready to serve??
You always want to rest for a minimum of a few hours. You can rest it in a cooler or hold it in the oven like I did
I’m confused. In the video you start out introducing your cut of meat as a pork shoulder, however, in your description, you keep referring it to it as a pork butt can you help us understand which one it is and what the difference is?
Sorry for the confusion. There is a slight difference which is location on the pig, but my misuse of terms is because both cuts are used to make pulled pork.
I use my zgrill to hold my drinks while I cook on a grill that doesn't catch fire
🤣🤣🤣🤣
Dont eat pork
That’s fair
@@AndersonsSmokeShow LOL