Tips for anyone doing this: I have done this twice on a traeger pro series About an 8.5 lb shoulder 1. To get up to 185 can take at least 8 hours, plan for 8 minimum but can go longer. 2. Once wrapped also will take longer than the video. Plan for 3 hours 3. The Cambro box he used is a $200 piece of styrofoam. Unless you’re a professional catering company, just rest your meat in your favorite $20 cooler. 4. Total cook time with a one hour rest can be 12+ hours so plan accordingly if you have guests. If your cooks run faster that’s great, you can rest your meat longer, but don’t risk it 8 hours before the cookout. Great recipe! Thanks for sharing
I use the same seasoning. I found it helps to put a little more seasoning before wrapping because flavor can be reduced with the long cooking time and bark.
It's funny. The first person I saw who scored the fat cap was Heath Riles. I never saw a video before his where someone did that. Now, everyone does it.
Who leaves fat and who removes the fat after the cook? I remove mine after the cook but i catch all drippings and remove the fat from the juice and add it back to the meat. I am not a fan of pork fat so i remove it but there is probably a half pound that im removing.
Pull pork is good like pizza pizza good like pulled pork there not the damn same I turn deserts into forests they power up the world if I job switched maybe - willy 0
Ugh. Why does almost everybody love stringy meat? I cannot stand pulled pork or pulled beef. I like mine sliced. Against the grain. Then I cut it with a fork and knife in my plate. I don't want any stringy meat on my plate.
Hot and fast. Lol. 12 hours later. Looks amazing 😊
Lol thats what I said fast huh
He let it rest longer than it cooked on the smoker. Lol
Buy an Asian traeger all their meats really have that bark 😂
@@Chitown312Lmao
@@beeasy6170 I’m glad somebody responded to my humor 😂
HOT 👍🏼👍🏼
FAST❌🙅🏽♂️
You know how hammered I would be after 6-8 hours? 😂😂
When you hit the 4 hours you take a 4 hour nap
🤣
@@CivilianTacDad Hahaha I’m dieing
You have a problem then
Yes. I made pulled pork new years.
16 hour cook. My beers was consistent as my cook temp. I was smashed. Took a whole day to recover.
Tips for anyone doing this:
I have done this twice on a traeger pro series
About an 8.5 lb shoulder
1. To get up to 185 can take at least 8 hours, plan for 8 minimum but can go longer.
2. Once wrapped also will take longer than the video. Plan for 3 hours
3. The Cambro box he used is a $200 piece of styrofoam. Unless you’re a professional catering company, just rest your meat in your favorite $20 cooler.
4. Total cook time with a one hour rest can be 12+ hours so plan accordingly if you have guests. If your cooks run faster that’s great, you can rest your meat longer, but don’t risk it 8 hours before the cookout.
Great recipe!
Thanks for sharing
I use the same seasoning. I found it helps to put a little more seasoning before wrapping because flavor can be reduced with the long cooking time and bark.
That looks so juicy much better than most dry pulled pork, well done
For those asking about the box and guy refuses to answer. Its a cambro cam gobox front loader
He literally says and rest it in our CAMBRO..😂 can't fix stupid and its certainly not his responsibility to try 😊
It’s hard to understand him
I was going to ask the same question lol not all hero’s wear capes 🫡 thank you
@rlambert94 it literally says the name of it on the box
A decent cooler does the same thing-less money!!
Nice. Try adding little apple cider vinegar to your apple juice. Big improvement
agreed, fatty pork benefits from a bit of acid
Yo man food looks amazing! Quick question for ya what type of cambro do you use!
Beautiful pork but not a hot and fast, this is really just a faster cook than 225 low and slow. Hot and fast is 325 for 6 hours!
Nice work. I dont wrap mine most times. A cambro is key to keep the cook going snd holding temp.
This is the best food TH-cam short I ever frickin seen and I fucking hate pork I'd eat totally eat this and detox afterwards
Thanks yall
Anyone know why every pulled pork sammich in Canada has be done sweet like a dessert? Why can't they use like a bold BBQ or something else.
I would pay $100 for one of those, un-pulled.
I’d make you one for $100
I use Bear Mountain Competition Pellets> Good Brand.
Amen
Try a lil whiskey with the apple juice….. adds a great flavor!!!!
Looks awesome, but that's low and slow.
No binder? Bold choice still looks good
It’s a preference thing
It's like watching an infomercial 😂
Just perfect!!!
Thanks man
Man o man!!! I’m craving this right this second! 🤤🤤🤤🤤🤤🤤🤤
12 hours is fast for a shoulder, if you want it to taste like it was door dashed by angels from heaven.
@@LivingAwake depends on the size of the shoulder
When u rest it for 2hrs how do u keep the crispy bark from becoming soft?
Don’t wrap it if you want crispy bark
this is kinda a late answer but you can unwrap and put it back on the smoker to firm the bark up
Good lord that looks good 👍
Drain the juice... Let the fat separate when the meat is resting and add it back after pulling. Much better
What was that box that you rested them in?
What is the thing you put it in to rest after cooking?
That is a Cambro go box
It's funny. The first person I saw who scored the fat cap was Heath Riles. I never saw a video before his where someone did that. Now, everyone does it.
Haha what? Scoring meat has been a thing for ages. Also, this guy didn't just score that fat cap, he cut into meat
@@uahoe Sure 😉
@nismo613 sure what? That whoever Heath Riles is didn't popularize scoring the fat cap or that this guy messed it up?
What specific cut of meat is he using?
Who leaves fat and who removes the fat after the cook? I remove mine after the cook but i catch all drippings and remove the fat from the juice and add it back to the meat. I am not a fan of pork fat so i remove it but there is probably a half pound that im removing.
Anyone season more after you've broken the meat up?
Yup adds more flavor
I manage to do mine in 4.5-5hours from start to finish
His hot and fast is the same as my low and slow…
Looks like he did fat cap up others do fat cap down
Fast compared to 12 hour cooks I've done lol. Looks amazing bro
Bravo 😊
Thanks man
uuhhhhh NOT hot and fast - thats a regular cook
That word..."fast".
niiccccceeeeeee!!! ❤
Wow Looks delicious 😮
Pull pork is good like pizza pizza good like pulled pork there not the damn same I turn deserts into forests they power up the world if I job switched maybe - willy 0
Umm… I have no idea what the heck you just tried to say
i could eat that every day
Cause EVERYONE OWNS A TRAEGER!
I have a high-end Louisiana grill, love it! 4 probes available and super insulated 😊
I mean you’re using a easy bake. It does everything for you. It would be hard to mess up with no skill required
That’s cute. Haven’t heard that before
Made one last nite. Great!
Not exactly QUICK, 6 hours, then a few more hours then rest for a couple hours
Quick in comparison
Enough grease & fat to stick to your arteries
Does anyone marinade their pork butts overnight before smoking?
You can
No need to slice it so the season penetrates
Cómo se calcula la cocción cuántas horas por kilos
WinCo got baby back rib already seasoned new one from Louisiana or some shit. Taste smoked ham in oven 400 about 2 hours
Fat cap up?
Yes I do fat cap up
If it takes over seven HOURS to make... Where do you get the FAST part..???
Hot and fast would be 400°
Doing a pork butt tomorrow on the Traeger 850😂❤❤
Sorry for you.
Use the bone to shred the meat
or i can just use my hands
What flavor smoke?
why would you rest this when youre just going to pull it apart in its own juices?
Muscle fibers need to relax. Resting is more than just juices being redistributed
I want some
Do you leave all the fat and juice in the pan when you shred? When I. The meat is very greasy and slimey not a fan.
Would this work on smaller pulled pork?
Absolutely just watch your temperatures.
Isn't it already done when you put wrap it in aluminum foil???
Cross hatch for the rookies
How about no
Daaàaaaaamn!!❤
🙌🏻🙌🏻🙌🏻
Soon as he said “pellets” credibility lost.
Soon as you commented about the pellets…
How original 🤦♂️
I made one a month ago and it was awsome, I’m making another tomorrow
Nice!
@@BBQFriend yeah, I’m sitting by the smoker now
Looks like mud. 😢
That long i’m getting drunk twice.
Light weight
Nice food looks so good👍
Thank you! Much appreciated
You forgot to plug the knife you used. Got the ad in for everything else tho.
A hot and FAST pork butt is when you do it under 8 hours lol a 12 hour cook isnt hot and fast thats just regular pork butt cook time lol
Perfect 👌
Here's a rookie tip, doesn't matter if you put apple juice or water, tastes the same
That’s cool. I use apple juice
Looks good, but 275F is not hot for pork shoulder.
That is a ChefIQ thermometer not a meater....right?
Fast? 😂😂😂
Do you put water tray in the smoker?
No I don’t
Hot and fast. Lol. Not quite. Good stuff though.
Damn I’m hungry
Nothing fast about this method. Geesh.
Im wondering… while my mouth waters.
Looking good bro!
Thanks brother
Hot and fast...12 hrs later 🙄
Shorter then 18-20
Bear mountain pellets are by far the worst pellets I’ve ever used. Crazy fast burning and zero flavor whatsoever
Badass
Sweet video. Can o grab the name of the box you used. Cheers 🥃
Lol he likes your comment and dosent tell you the name of the box 😂 classic
th-cam.com/video/G8PEXd07bSU/w-d-xo.html
Hot and Fast pulled Pork? Cmon man
So, with the grill and fancy prob and cooler how much did those cost? 800? 900? 😂😂😂
Not sure what you’re getting at
Nice video
Thanks
How do you have such low fat cuts
What cut of pork is this?
Pork shoulder aka Boston butt
AWESOME 👌
So delicious ❤❤
I smoke my pork butt for 4 hours and then toss in the crock pot. It's too easy
Whatever works for you
That bark is barking!!!!
Apple juice tears me up. I thought my kidneys were failing for 3 days. Thats drinking it but im still weary. What can i use besides that?
Apple juice
Dr Pepper
Nice
Thanks
If 10-12 hours is fast , how long do you go with the slow method ?
Usually 14hrs to cook and 8hr rest
Please invite me for dinner at your house
Ugh. Why does almost everybody love stringy meat? I cannot stand pulled pork or pulled beef. I like mine sliced. Against the grain. Then I cut it with a fork and knife in my plate. I don't want any stringy meat on my plate.