Bourbon Brown Sugar Pulled Pork - How To
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- เผยแพร่เมื่อ 7 ก.ค. 2024
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I started this one earlier on Sunday morning around 6am. The first time using a smoker with this recipe. It was sooo tender, melted in the mouth. Best pulled pork I've ever had thank you .
Suzy, your recipes and presentations are always a home run. I have prepared many of your recipes for my family with great success.
I followed this yesterday. I'm new to smoking and it turned out amazing! Very grateful!
Added about 1/4 cup of apple pie moonshine, AMAZZZZING.. thanks for the videos
I did my first pork butt today! Used this recipe and it was amazing!!! Anytime I want to try something new, you're my "go to" for recipes!! Keep up the great work!!
Gonna have to try this on my Yoder YS640. Your recipes are amazing. Hope Todd, you, & your children have a great Lenten season & Easter celebration.
I've made this one too many times to count and I'm making it again right now. Always a family favorite!
One of the bbq channels on youtube,. Thanks Suzy and production team
This came out just wonderful. So tender you dont even to chew it. Soooo delicious, thank you for sharing
I've done this once and it was the best pulled pork I've ever made. The leftover sauce in the pan is absolutely amazing too, I poured it over the pork sandwiches while eating it fresh off the grill and used it on the pork while reheating it in a pan. I will be running this recipe for the second time tomorrow!
My wife got me a Camp Chef smoker for Christmas. This will be my inaugural cook! Thanks for the awesome content!
I’d be drinking the rest of the bourbon while waiting 11 hours. Probably have a nap too..
Going to try this tomorrow!
Excellent idea for pulled pork. I’m going to try this next weekend!
Thank you for sharing!!!!
Thank you for the recipe, Susie! I’m doing this today for Thanksgiving!
Can’t wait to try this one! Love your recipes! I got a Traeger and named it Hey Grill Hey after your channel!
Wow , I did the same thing just turned out amazing! What great flavor , great video! Thanks!
Making me super hungry watching this
I made this a month ago. Great recipe. I only had 1/2 cup of bourbon so I used 1 cup of bourbon BBQ with the bourbon for the mop sauce, it did the trick.
Made this tonight, unreal, thanks Suzy. Only thing we did different was cook at 300 to save some time…everyone loved it.
NEver used a mop sauce will have to try it.
I didn’t have any bourbon when I went to make this for the n’th time. Used Grand Mariner and it was absolutely amazing. I may be sticking with that in the future. Thanks for another amazing recipe.
This looks amazing 🥰😍
Thank you so much TASTING THE HEAT!
It's on the smoker now. Yuma, AZ
Great videos, enjoy the great tips. Have used your recipes quite a few times on Kamado Joe and they always come out excellent.
I’ve done bourbon brown sugar flank steak on the grill for taco night and it was out of this world.
Going to try this tomorrow for my in-laws block party
Great video. I will smoke one for Christmas. Keep smoking and Merry Christmas.
Trying my new smoker for the first time in Switzerland of all places! Inaugural pull pork shoulder. Fingers crossed!
I used cherry pellets from Traeger.
This was by far the juiciest, tenderest, most moist, and flavourful pulled pork I have ever done. Thanks for a wonderful recipe! My family loved it!😋
I am so so glad!!
Great video as always. Would you ever inject with mop sauce(minus chili flakes)?
How about pork belly bacon recipe thanks love the videos
that looks awesome - i like it how the bloke turns up at the end of the videos for a feed but dosnt do anything for the cook haha
Does the cook time change if you were doing multiple pork shoulders? Say if I put 4 of them on would it still take the 12ish hours or would you add more time? Thanks for the great videos!
Todd is a lucky guy! :-)
Looks great and I'm sure it tastes great! Only thing I would have done different is maybe inject it with the same mop sauce
Shawn Bauer I was thinking that as well.
What smoker did you use?
I'm only about an hour away I would be glad to be a guest to help Todd taste test!
Sprinkle and slap, Hey girl hey!
Has anyone tried injecting it with the mop sauce? Wondering if that would add even more flavor
How spicy is this with the red pepper flakes? I love spice but my kids not so much. This looks really yummy, I want to try it!
What temperature did you have your smoker at?
They never answer my questions either. 😂 she cooked it at 250. It was a quick clip I’m the video
I just took mine off the smoker WOW thanks for the recipe looks like a carbon copy and so tender....
Hi there. I notice the cooking temp and time are quite different from an earlier version you posted a couple of years ago. I am making one this weekend - which one should I follow?
Thanks for all the great recipes!! :-)
Either strategy will work fine! Follow this one since you're already here!
If you want to add more smoke flavor you could of warmed the sauce up in the smoker just an option
This recipe has three of my favorite things, pork butt, bourbon, and a Sussie/Todd recipe. My question for Miss Sussie, I noticed you didn't cover the pork with mustard before applying the rub, can this be done or do you recommend not using mustard? Thanks
Mustard is just a binder! It doesn't really add any flavor, so it's totally up to you if you'd like to add it or not!
At what temperature, besides being probe tender, should the cooking be done?
Usually between 200-202
Do you worry about the sugars burning with a sweet rub ? Or are the temps not hot enough
Not hot enough to burn Smoker at 250 degrees.
Can you increase the temperature when covered?
Absolutely!
what time do you start your long cooks at?
It's different every time! It depends on when I need to be done.
In one shot I noticed that the Smoke Level was set at 1. Did you make any changes to it over the course of the cook?
I always turn it up to 10. It really doesn't make much of a difference where it's set.
Thanks. For those who don't mind the Bourbon, should you add to the mop sauce after the boil, so that the Bourbon doesn't boil off.
You can if you'd like. The flavor from the bourbon won't boil off, just the alcohol content.
Thanks for the reply 👍
Todd is a lucky person...
How important is the bone?
We did a boneless pork shoulder and it wasn't as tender and didn't pull apart.
We heard that the bone has a lot to do with it
The bone doesn't really matter. The finishing temperature is the most important part of getting the shoulder to pull apart.
what kind of smoker is being used in this video?
Camp Chef!
Alton brown loves your claws..lol
Sprinkle and Slap sounds like something between you and Todd.
Your husband is a lucky man. I want a sandwich.
I love you...
👍🇺🇲
a woman who can que. lucky man
Many rub mustard before adding the rub. Why did you not do that?
It's not really necessary. It's just there to help the rub stick and doesn't add any flavor.
Did you go fat side up ?
I use the fat cap to protect the meat from the heat. I put it in whatever direction the heat is coming from.
@@Heygrillhey thats why I was asking. Looked like a pellet smoker so the heats on bottom
I wish my wife would make me sandwiches.
What’s between 201 and 202 degrees?😂
201.5 :)