Dude... you've got to do a combo now. Find the ultimate pulled pork. Dry age the cut & then dry brine it before sticking it in the smoke. Maybe you'll pull out the best of both preperations.
@A Z the cook is not based on time. Mostly based on color of bark and internal temp. Wrap anywhere between 165-185F internal once bark is where you like it. Can’t go wrong pulling anywhere in that range. Wrap then pull once it’s tender, usually 205F internal. You know it’s tender when thermometer slides through like butter. For reference should come out to 60-90 min per pound
imagine the planning that goes into this video's, specialy with 35 day dry aged experiments like this. its like you have to prep the brine one 34 days after the first day of filming and so on. Mad respect!
Hey man if you see this can you make longer videos?? I put them on while I’m eating/cooking but end up watching 3-4 different videos and run out of your content super fast. Longer videos would be sweet + it helps you too for your watch time (;
I raise my own pigs, and I've used a different brine on my pork. Per cup of water, I add a heaping tablespoon of salt and a heaping tablespoon of sugar. Brining is 2 days per inch at the thickest part. To cook, I use a roaster with apple juice and teriyaki sauce in it at 200f for 10-14 hours. To cook at that low heat, the brine is necessary to keep the meat safe. Sometimes I'll cold smoke it first before putting it in the oven.
I'm no cook expert right, but I was thinking that you should wet brine a pork shoulder and then dry brine it for 24 hours and then smoke it low and slow, but pour the juices back onto it if there's any lingering in the container, not from the wet brine container but the dry brine, and continue spritzing it with apple juice like normal so that the bark doesn't dry out and take it out when you think it's ready and see if you get the best of both the dry brining and wet brining methods on pulled pork after it is cooked completely. I think it should be juicy with also the same or a little more punch of flavor than what was given to you with the dry brined pork shoulder.
Fantastic video. Notice you have the new camp chef. I smoked the best pulled pork of my life on that smoker. Something about being able to add extra smoke makes all the difference. With pork I think the brand of pork makes a big difference. I’ve noticed Prairie Fresh is hands and feet above a swift or hormel product.
Each wood has a different flavor. Fruit tree woods generally are sweeter and more mild. Perfect for pork & foul. Something like mesquite is very strong and bold. Imo, tbe best for beef. Nut tree woods are kind of between the extremes. A good, general, all-purpose wood, however, is oak. Nice & smokey without being overwhelming. Great for all meat. I personally like using something like apple with a little oak mixed in. Sweet but also a more pronounced smokiness.
Dry aging and then dry brining it would really combine the best of both. I love the nutty flavour of pork but without dry brining it does lose out on the moisture.
He says cooking over apple wood but its actually just pellets on a Camp Chef grille hence the terrible bark and smoke ring. A true offset turns pork butts into meteorites with at least a half inch smoke ring
I know I am late to the party so this may not be seen but there it is: would it be possible to compline dry brining and dry aging? I want to emulate a ham but I want to find a way to not add sugar and nitrate… the dry aging looks amazing so swing that it works I will totally try that, but I wonder if you could add the benefits of pre salting on top of it…?
I keep bacon fat. When I smoke some pulled pork, I cook an onion, garlic and jalapeno peppers in the fat at low temp for about four hours. Then I use it to inject into the meat. I inject it near the bone and let it seep out into the meat. I also do this for smoking turkey. I hate normal turkey. It is so dry and bland. This solves those problems.
That bbq sauce recipe sounds pretty good. But I would definitely put it in a blender after reducing. The thought of a chunky bbq sauce sounds pretty off putting.
Love this channel but I'm slightly confused how did you get all the cuts at the same time? dry aged one for 40 days and the others came out at the same time as the 40 day so did you keep the other 2 for like 38 days then do the experiment?
The pulled pork looks insanely delicious...Tibby just likes the regular cat food...lol. I had cats that were the same way. Thank you for the awesome video...🥰
It’s the new woodwind pro! I’m a huge fan. You can add charcoal and wood chunks for smoke flavor that I’ve never gotten with a normal pellet grill. Better bark too
@@MaxtheMeatGuy that sounds amazing! I always miss the slight charcoal flavor my dad gets when he uses his big green egg. Keep up the great content Max, it always inspires me to go cook/smoke stuff :D
I don't get the point of cutting off the surface when its not even discolored. It looks like its still good to eat, and would probably make a nice crust.
![[กูเพิ่งซื้อมึงปิดหนี] 20 นาที ผมรีวิวเกมที่แย่ที่สุดในโลก CONCORD](http://i.ytimg.com/vi/XhC-3q3Ii7I/mqdefault.jpg)
That awkward moment when cats of all things are getting higher class meals than you:
may i introduce you to Nick DiGiovannis hamster
good tip gonna see if someone takes me as their cat
@@pento6621 sadly Pesto the hamster actually died a little while back
@@JazzKazoo0930 yea so sad 😢
@@pento6621 rip pesto
I currently have a pork shoulder in my fridge, so I’m definitely curious which method is best for me .
I mean you don't just cook it you teach it. I've learned so much from this channel thank you.
Dude... you've got to do a combo now. Find the ultimate pulled pork. Dry age the cut & then dry brine it before sticking it in the smoke. Maybe you'll pull out the best of both preperations.
Great idea!
@A Z the cook is not based on time. Mostly based on color of bark and internal temp. Wrap anywhere between 165-185F internal once bark is where you like it. Can’t go wrong pulling anywhere in that range. Wrap then pull once it’s tender, usually 205F internal. You know it’s tender when thermometer slides through like butter.
For reference should come out to 60-90 min per pound
What about an injection after the dry age? I have a butt dry aging for 35 days now!
We need more Tibby reviews for sure
imagine the planning that goes into this video's, specialy with 35 day dry aged experiments like this. its like you have to prep the brine one 34 days after the first day of filming and so on. Mad respect!
I’ll do anything to be dry aged for 35 days 😩😩
Ayo!?
mam, u have a problem
Ummmmm-
Get help
seek god
Tibbby about to be the new Gordon Ramsey.😂
Frfr 💀
Lmao
Talk about a “Fancy Feast” for Tibby.
Frfr
Hey man if you see this can you make longer videos?? I put them on while I’m eating/cooking but end up watching 3-4 different videos and run out of your content super fast.
Longer videos would be sweet + it helps you too for your watch time (;
That’s awesome, I definitely will! Appreciate you watching them 😃🙏
so here i am
3:19 in the morning
watching max make pork.
and dying of hunger.
My man! Always coming through with a cook I never would have thought about
Gotta say Max love your channel...i also love the you and guga collab i wouldnt minds seeing more of those
I raise my own pigs, and I've used a different brine on my pork. Per cup of water, I add a heaping tablespoon of salt and a heaping tablespoon of sugar. Brining is 2 days per inch at the thickest part. To cook, I use a roaster with apple juice and teriyaki sauce in it at 200f for 10-14 hours. To cook at that low heat, the brine is necessary to keep the meat safe. Sometimes I'll cold smoke it first before putting it in the oven.
Are you Japanese?
@@YuiYuria nope
@@ng-ht1vx But you still make Japanese style pork, good job!
As a texan I prob would go with the dry brine, though I bet a marinade would have even better results than the wet brine
This meat looks so good tibbys so lucky
All of these look so amazing! 😋😍 I can only imagine all of that good flavor.
compere aligator meat,fish meat,pork meat,beaf meat and chicen meat all dry aged
3:07 it amazes me in how far TH-cam auto-subtitles have come, despite your misspellings of prosciutto, the subtitles always spelled it correctly.
Next video: Dry aged salmon tasted by Tibby😂
I'm no cook expert right, but I was thinking that you should wet brine a pork shoulder and then dry brine it for 24 hours and then smoke it low and slow, but pour the juices back onto it if there's any lingering in the container, not from the wet brine container but the dry brine, and continue spritzing it with apple juice like normal so that the bark doesn't dry out and take it out when you think it's ready and see if you get the best of both the dry brining and wet brining methods on pulled pork after it is cooked completely. I think it should be juicy with also the same or a little more punch of flavor than what was given to you with the dry brined pork shoulder.
Great video! Just love the pulling of the pork, could watch that all day
tibby is actually a living legend
Tibby is so lucky wth😭😭
Killer Hogs is such a great rub. I love Malcom's SPG!
Max: Add as much bacon as you’d like.
Me: *uses all the bacon in Tescos*
Fantastic video. Notice you have the new camp chef. I smoked the best pulled pork of my life on that smoker. Something about being able to add extra smoke makes all the difference. With pork I think the brand of pork makes a big difference. I’ve noticed Prairie Fresh is hands and feet above a swift or hormel product.
Last three vids have been the best
🙏🙏
Question why do you like to cook with applewood? Does it somehow change the flavor?
Each wood has a different flavor. Fruit tree woods generally are sweeter and more mild. Perfect for pork & foul. Something like mesquite is very strong and bold. Imo, tbe best for beef. Nut tree woods are kind of between the extremes. A good, general, all-purpose wood, however, is oak. Nice & smokey without being overwhelming. Great for all meat. I personally like using something like apple with a little oak mixed in. Sweet but also a more pronounced smokiness.
Dry aging and then dry brining it would really combine the best of both. I love the nutty flavour of pork but without dry brining it does lose out on the moisture.
For all of my cream cheese lovers I have a special recipe
1:cover in bbq rub
2:if you like to cut in cool ways
3:smoke for two hours at 200f
Awesome video!!! As always, my mouth is watering and I learned something educational - that the pork butt isn't part of the pigs butt👍🏻
HI MAXXX!!!
For me, I'm very partial to dry brining pork regardless of the cut or application. Chops? Dry brine. Roast? Dry brine. Ribs? Dry brine!
That Killer Hogs BBQ rub isn't shy on the salt to begin with. Surprising choice.
I enjoy these videos and learning something new about meat.
I love once he say let’s cook it low and slow
Killer Hogs seasoning. Shout out to Malcom.
why not go for broke? wet brine and dry brine before dry ageing them, only add bbq rub and pepper to those two and do a control!
Cheers 🥂
So if you got applewood low and slow then do plywood high and dry
Hi max how is your day
He says cooking over apple wood but its actually just pellets on a Camp Chef grille hence the terrible bark and smoke ring. A true offset turns pork butts into meteorites with at least a half inch smoke ring
Bro it makes me sad that your shorts get so much more clout than these gems. Keep it up though!
🙏🙏
The bbq rub is 'Killer Hogs'. Its great stuff
How long do you cook it after you wrap and also can you wrap in tinfoil??
What do you do with all the meat you cook?
THAT ONE KID:FiRsT
I swear there’s always like 50 of them😭😭
Dry brining, better and correctly known as dry curing. Brining means in liquid.
Great video and your cat is a star!
Best chef ever u would love to taste it
I love that wet brine submerged is my personal favorite!
Tibby is such a good boy
I know I am late to the party so this may not be seen but there it is: would it be possible to compline dry brining and dry aging? I want to emulate a ham but I want to find a way to not add sugar and nitrate… the dry aging looks amazing so swing that it works I will totally try that, but I wonder if you could add the benefits of pre salting on top of it…?
Like dry brining for a few days than starting the aging process…?
I keep bacon fat. When I smoke some pulled pork, I cook an onion, garlic and jalapeno peppers in the fat at low temp for about four hours. Then I use it to inject into the meat. I inject it near the bone and let it seep out into the meat. I also do this for smoking turkey. I hate normal turkey. It is so dry and bland. This solves those problems.
Can you cook it then dry age it then cook it again? im curious to see that
probablt not, it'll prob rot
That bbq sauce recipe sounds pretty good. But I would definitely put it in a blender after reducing. The thought of a chunky bbq sauce sounds pretty off putting.
Love this channel but I'm slightly confused how did you get all the cuts at the same time? dry aged one for 40 days and the others came out at the same time as the 40 day so did you keep the other 2 for like 38 days then do the experiment?
The BBQ rub ! All hail Malcom !
That cat food was cooked by Marco Pierre White
I think you should dry age and then wet brine. Same timing 40 days dry and 1 day wet then smoke.
great video, the pinging noise every 5 seconds was a lot for me though
movie magic!!! the cat hair on the shirt tells a different story
4:16 that’s just the natural color of steak
Every time I hear pork butt, all I think of is “PORK BUTTS AND TATERS!”
My cat’s adopted as well, her name is also Tibby but we call her Tibby Cat
No way! That’s awesome haha
I wonder if the dry age kinda did like Iberico pork makeing it nutty
I need more of tibby god damn.
Max do you have a cookbook? If not have you ever thought of writing one?
I’ve been really thinking about it!
The pulled pork looks insanely delicious...Tibby just likes the regular cat food...lol. I had cats that were the same way. Thank you for the awesome video...🥰
This guy is the only one able to say Worcestershire correctly.
Do the same with lamb
Fantástica receta
high quality vids
Tibbi has the genes of her sabretooth tiger ancestors. I think she would prefer you just release the pig for her to hunt.
where did you get your knife?!
Is that the camp chef pro series? Been interested in adding one to my line up of pellet grills (yes I have a problem)- how is it?
It’s the new woodwind pro! I’m a huge fan. You can add charcoal and wood chunks for smoke flavor that I’ve never gotten with a normal pellet grill. Better bark too
@@MaxtheMeatGuy that sounds amazing! I always miss the slight charcoal flavor my dad gets when he uses his big green egg. Keep up the great content Max, it always inspires me to go cook/smoke stuff :D
I like your videos! You went to China? Where did you live? Pretty messy nowadays. A few of your videos remind me of the food there 😊
Thank you!! I was in shanghai for 8 years
my dog would have chose both lol but pugs will eat almost everything lol thanks for the ideas i nvr thought to do any of those ideas on my pulled pork
It's soo bad that I always watch these at night and I get hungry
Tibby is a obviously a proud practitioner of Islam
this video is very good
Man’s gotta send the catfood company a hundred dollars now 😗
Who do you feed all of that food to?
Wet age a file mignon in whiskey
dry age and then dry brine
I don't get the point of cutting off the surface when its not even discolored. It looks like its still good to eat, and would probably make a nice crust.
How does the meat not spoil while it's being dry aged?
W !
The wet brine went red because the salt draws the blood out of the bones in this cut
You mentioned not to spray the fat but just the protein. As tne fat sits on top, isn't it a self-basting proces? So why spray at all?
It not as necessary on a pellet grill. But sometimes the bark on the sides gets too dark/burns, that is when spraying really helps
I’ve never tried to make Pork butt. But I’m going to give it a try. Wow
Wet brine the dry aged one
Just bought a healthy shoulder at farmers market :)
I can't believe you bit the fork
real ones remember when it had "my cat tried it" in the title B)
Great video!
Haha only the real ones will remember. Thanks!
And here I am eating a $1.25 pot pie after work....
Either Tibby didn't simply want the pulled pork, or it must have whispered "Don't eat me" to Tibby's ear.
I DARE YOU MAX!! to make a ribeye marinated in the 2022 one chip challenge 🤪 good luck! 👍
Hey Max for your 10m subscriber special you should dry age yourself.
Does all the food you make get eaten?
Yes! Gave this to a bunch of friends😃
@@MaxtheMeatGuyman, I would love to be your friend fr