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
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
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
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.
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
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
I have a hard time eating others pulled pork because they don't pull out the un-rendered sloppy fat when they shred it. The texture is disgusting, put in a little more effort and turn out a better end product, everyone will thank you
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.
I believe you are the first TH-camr I have subscribed to ever. But man, this stuffs important. 2 clips and I am in!
Great job…. Bone pull out CLEAN…. Nice moisture… can smell it from here yummm
That looks absolutely delicious 👍
Simple. I like it
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
Thank you for not pushing someone BBQ rub .... looks great
Thanks for you time brotha. Much appreciated. 👍
Some of the best looking pulled pork I've seen!
That looks delicious
This is the best video yet
Thank you for this amazing recipe. I’ll give it a go soon because I have a pork butt.
Mouthwatering Bro!
Best explanation so far with the video
Great Simple Pull Pork Recipe ❤ . Thanks for keeping it easy !
Great instructions, quick and easy
Gosh that looks amazing!!! Yummy❤
Thank you
That's the most beautiful thing I've ever seen.
Looks so good
Looks fantastic!! This is my go to method also!!
That Really looks great!
How open/closed should the bottom vents be?
Looks good…that’s how I do ham
At Easter….but I add Finley chopped serrano chili’s and pineapple apricot jelly
Definitely gonna try it your way
I just ate and your pulled pork still made my mouth water. Yum, yum, wanna get some! 😁✌
Looks good my man!
Looks LOVELY!
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
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
Roughly how long does it take from start to finish?
Looks delicious.
in direct heat or indirect heat .... ?
Indirect 100%
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.
How long did you smoke it for ?
THAT IS FIRE ❤❤❤
This looks so good dam
Looks delicious!
Yum!
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
Do you let it rest in the foil pan?
Can i do this in the oven? Also how long?
😢 thanks for making me drool..we are have veggies today
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
You smoked it meat side down?
Looking good, bone was a bit sticky still but I bet it's fire
Hey dad that looks good 👍
Mmmm I'm just imagining that as a pulled pork sandwich right now. 🤤
Would be good👍
Is the fat on the top craklin crispy? If not how do I get it that way?
Did he say indirect heat? Or in direct heat?
Leonardo DiCaprio can cook
indirect heat meaning all the coals to one side?
I've been doing my ribs and butt with lard. Totally better than butter if you like that porky goodness.
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.
In my DENZEL WASHINGTON VOICE: MY MAN
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
Have you ever used spicy brown mustard as a binder?
no point, you wont taste it after all that time on the grill/smoker
i pull my pork at home also.
Can I come over and help?
Is this the Titanic star,
Leonardo deCaprio, seriously? Can’t fool me.
😋
OMFG enough with the mustard
Eastern NC bbq the best!
Exactly what I do
Minus the brown sugar and honey, this looks amazing.
yeah that for pork belly not pork butt
Celsius or farhenait degrees?
F
PERNILLLLLLLL
You look like Leonardo DiCaprio
Looks super freakin good bro
YUMMY
Why add sugar if you are adding honey?
Pork shoulder doesn't have to rest.
He is cute😊 oh and the food looks awesome.
Was fat cap up entire cook?
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
Easy to make... just lifting that monster!
n then someone says, damn $15 for a plate is too much, not understanding what it takes to cook
Ditch the mustard. Use whiskey.
You're wemcome.
You didn't let it rest 😫
I’m not too big on the sweetness
Enter, neighborhood rejoiced singing!!! 🎉
Might want to let people know it takes about 8 hours to cook a 10 lb Boston butt
At what temperature do you pull it out and add the butter brown sugar etc
170 f.
Missing a misting of whiskey
200? Thought it should go higher?
Hmm . I kinda like the idea of the foil pan...
That Russian accent is still coming through.
Hard to mess it up with this recipe. Money every time
I will never understand why ppl waste mustard smothering their meat in it smh
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
I would love pulled pork except for the fat. I hate it and it makes me gag.
Saltier than the Sea
leo di caprio? is that you?
Looks like Bam Margera put down the cracks pipe to make some pork
Yum
Sugar on meat. I will never understand.
Try it and you’ll understand lol
You kinda look like rob eiler
Forget it. Im eating my phone
I have a hard time eating others pulled pork because they don't pull out the un-rendered sloppy fat when they shred it. The texture is disgusting, put in a little more effort and turn out a better end product, everyone will thank you