225° or 250° is the usual recommendation for bone in pork shoulder, and that usually runs me 10 hours. 300° is speed demon territory but would still be 6-8 hours depending on the weight
When and why did this binder thing become a think I've never used a binder and never had a problem with seasoning sticking to the meat. It does look good though.
Hello you tell us to let it set for 1 hour but how long on direct heat 2 hours then 2 hours in covered foil pan meat is not cheap and it's embarrassing to put it off early and it's not done please help thanks
I wonder, i've seen someone turn a steak into basically a waffle fry. (Cut halfway through 45 degrees to the grain on one side and then flip and do the other perpendicular.) I often wonder how big a meat cut that would work well with given the other smoking and barbecue techniques. Just accordion it out, drench it and smoke it.
Its 3am, I'm alone in my garage, and im pretty sure the noise I made when he squished the meat will have my neighbours questioning me in the morning. Cheers bro
I have 2 friends now that cant have mustard, allergies. I dont like using oil on the meat, so i started taking some of the fat i trim, render it down in a skillet and rub the meat with its own fat as a binder, in case anyone has friends with similar allergies....
@@davidrussell631i guess thats true if you dont dry the meat with paper towels before you season. I always do and i spray the butt with apple cider vinegar and butter mix, after the first 3-4 hours, every half hour or so. And i find if i use a binder the seasoning sticks better when i spray it. To each their own. I was simply saying how i do it, not how u have to 😂
@@kurtz260 you’re not going to taste the binder after a pork butt has cooked for hours. And drying it with paper towels is also just another step you don’t need to do. We might dry a steak or chicken with paper towels but it’s because moisture inhibits searing and getting crisp chicken skin. Just trying to help lol
The only thing I would add would be the honey and the butter because sugar is very bad for you And it kind of defeats the purpose of eating meat. I'll never put sugar on my meat.
Sorry I'm not a mustard binder guy Don't know why you would put something that is sour and tangy on something that you're going to make sweet and savory just doesn't make sense to me but if it works for you do it up
this is such a good piece of meat. Why do you shred and destroy it? Pulled pork looks horrible. Slices have the same taste and look a lot nicer. Don't do it
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Oh yes! Perfect timing, we needed a weekend recipe! Yum.
That pull apart is the MONEY shot
Didn’t know Bam Margera knew how to cook !
Im glad I ain’t the only one who thought it looked like bam 😅
I’ll be trying this tomorrow afternoon! Thanks for the video!
Takes about 8 hours so might want to start on the morning.
Looks delicious 😋
Wooo hombre Nice😂❤ In total how many hours was it?
Great instructions, quick and easy
Simple. I like it
That looks absolutely delicious 👍
Thanks for you time brotha. Much appreciated. 👍
Great job…. Bone pull out CLEAN…. Nice moisture… can smell it from here yummm
How long does the total process take? Great looking, thank you for sharing.
225° or 250° is the usual recommendation for bone in pork shoulder, and that usually runs me 10 hours. 300° is speed demon territory but would still be 6-8 hours depending on the weight
Great Simple Pull Pork Recipe ❤ . Thanks for keeping it easy !
At what temperature do you pull it out and add the butter brown sugar etc
170 f.
How long does it take to get up to 200f after wrapping it
2-3 hours usually. You can turn up the heat some since its wrapped it wont burn
Looks fantastic!! This is my go to method also!!
How long did you smoke it for ?
Some of the best looking pulled pork I've seen!
I believe you are the first TH-camr I have subscribed to ever. But man, this stuffs important. 2 clips and I am in!
Thank you for this amazing recipe. I’ll give it a go soon because I have a pork butt.
Can i do this in the oven? Also how long?
Roughly how long does it take from start to finish?
Tip: pull as you go so the meat doesn’t dry out and take that leftover juice, pour in a grease separator then pour back over the meat
in direct heat or indirect heat .... ?
Indirect 100%
Looks so good
Do you let it rest in the foil pan?
That looks delicious
Looks delicious.
Oh boy, that looks too good my man!
Definitely gonna try it your way
Looks LOVELY!
Gosh that looks amazing!!! Yummy❤
Thank you
I just ate and your pulled pork still made my mouth water. Yum, yum, wanna get some! 😁✌
Thank you for not pushing someone BBQ rub .... looks great
Mouthwatering Bro!
How open/closed should the bottom vents be?
Looks delicious!
You smoked it meat side down?
Yum!
Best explanation so far with the video
That Really looks great!
Looks good my man!
😋
This is the best video yet
Is the fat on the top craklin crispy? If not how do I get it that way?
This looks so good dam
When and why did this binder thing become a think I've never used a binder and never had a problem with seasoning sticking to the meat. It does look good though.
That's the most beautiful thing I've ever seen.
Hello you tell us to let it set for 1 hour but how long on direct heat 2 hours then 2 hours in covered foil pan meat is not cheap and it's embarrassing to put it off early and it's not done please help thanks
I wonder, i've seen someone turn a steak into basically a waffle fry. (Cut halfway through 45 degrees to the grain on one side and then flip and do the other perpendicular.) I often wonder how big a meat cut that would work well with given the other smoking and barbecue techniques. Just accordion it out, drench it and smoke it.
Did he say indirect heat? Or in direct heat?
Have you ever used spicy brown mustard as a binder?
no point, you wont taste it after all that time on the grill/smoker
Looks good…that’s how I do ham
At Easter….but I add Finley chopped serrano chili’s and pineapple apricot jelly
Sounds great! But for Easter with the honey brown sugar 🤔
Celsius or farhenait degrees?
F
indirect heat meaning all the coals to one side?
What kinda meat is that called?
Looking good, bone was a bit sticky still but I bet it's fire
THAT IS FIRE ❤❤❤
Exactly what I do
Its 3am, I'm alone in my garage, and im pretty sure the noise I made when he squished the meat will have my neighbours questioning me in the morning. Cheers bro
Why add sugar if you are adding honey?
Was fat cap up entire cook?
I have 2 friends now that cant have mustard, allergies. I dont like using oil on the meat, so i started taking some of the fat i trim, render it down in a skillet and rub the meat with its own fat as a binder, in case anyone has friends with similar allergies....
Never had an issue getting rub to stick to a pork butt without a binder. Just another step you don’t need to do.
@@davidrussell631i guess thats true if you dont dry the meat with paper towels before you season. I always do and i spray the butt with apple cider vinegar and butter mix, after the first 3-4 hours, every half hour or so. And i find if i use a binder the seasoning sticks better when i spray it. To each their own. I was simply saying how i do it, not how u have to 😂
@@kurtz260 you’re not going to taste the binder after a pork butt has cooked for hours. And drying it with paper towels is also just another step you don’t need to do. We might dry a steak or chicken with paper towels but it’s because moisture inhibits searing and getting crisp chicken skin. Just trying to help lol
@@davidrussell631 no worries. But as i said ill continue doing it my way. Thanks for sharing yours
I've been doing my ribs and butt with lard. Totally better than butter if you like that porky goodness.
YUMMY
Hey dad that looks good 👍
😢 thanks for making me drool..we are have veggies today
In my DENZEL WASHINGTON VOICE: MY MAN
Minus the brown sugar and honey, this looks amazing.
yeah that for pork belly not pork butt
Leonardo DiCaprio can cook
PERNILLLLLLLL
Eastern NC bbq the best!
200? Thought it should go higher?
The only thing I would add would be the honey and the butter because sugar is very bad for you And it kind of defeats the purpose of eating meat. I'll never put sugar on my meat.
Looks super freakin good bro
Is this the Titanic star,
Leonardo deCaprio, seriously? Can’t fool me.
OMFG enough with the mustard
i pull my pork at home also.
Can I come over and help?
Mmmm I'm just imagining that as a pulled pork sandwich right now. 🤤
Would be good👍
He is cute😊 oh and the food looks awesome.
Pork shoulder doesn't have to rest.
n then someone says, damn $15 for a plate is too much, not understanding what it takes to cook
You didn't let it rest 😫
leo di caprio? is that you?
Enter, neighborhood rejoiced singing!!! 🎉
Might want to let people know it takes about 8 hours to cook a 10 lb Boston butt
Easy to make... just lifting that monster!
Yum
Sorry I'm not a mustard binder guy Don't know why you would put something that is sour and tangy on something that you're going to make sweet and savory just doesn't make sense to me but if it works for you do it up
Ditch the mustard. Use whiskey.
You're wemcome.
Hmm . I kinda like the idea of the foil pan...
I’m not too big on the sweetness
You look like Leonardo DiCaprio
I will never understand why ppl waste mustard smothering their meat in it smh
iyummy
That Russian accent is still coming through.
this is such a good piece of meat. Why do you shred and destroy it? Pulled pork looks horrible. Slices have the same taste and look a lot nicer. Don't do it
Missing a misting of whiskey
Hard to mess it up with this recipe. Money every time