SLOW SMOKED PULLED PORK - Grillin With Dad
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- เผยแพร่เมื่อ 16 ก.ย. 2024
- Let's smoke some pork! Pulled pork is one of my favorite things to make. It's fairly simple, versatile, and delicious.
Grill: Big Green Egg - Large
Rub: tdsbrewandbbq....
Leave in Thermometer: www.thermowork...
Instant Read Thermometer: www.thermowork...
Big Green Egg 101 Video: • Big Green EGG 101 - Le...
I like to use a bone-in pork shoulder or butt (same thing, both come from the front shoulder of the pig) and smoke it low and slow on my Big Green Egg. The pork needs plenty of time to render down all the fat tissue and get super tender. This also give the smoke plenty of time to infuse the meat.
I use a little hot sauce as the binder, this helps the rub stick to the meat better. The rub I used here is a sweeter rub, which pairs nicely with pork. Once it's seasoned, it hit the egg at 225-250 degrees, indirect, until it reaches 170 degrees internal. This first step took abut 5-6 hours for my 8.5 lb roast. And be sure to use a quality meat thermometer when cooking.
In the second stage, I put the smoked pork shoulder in a foil pan, added a stick of butter, a drizzle of honey, turbinado sugar and more of our bbq rub. The pan is then cover with foil and it goes back on the egg. This is the stage that will get our pork very tender and shredable. Cook in the pan until it hits 204-205 degrees internal. Should take another 2-3 hours or so.
I know you probably want to tear into that pork right after it's finished, but it needs to rest first! Put the foil pan in a turned off oven or room temperature ice chest, and leave it there for a good hour or so. This will stop the cooking process and will allow the juices inside to redistribute.
After it rests, pull out the bone and shred your pork! Pile it high on a fresh bun, top with some bbq sauce and enjoy a delicious pulled pork sandwich!
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Can’t beat that pork goodness! Awesome video!
Thanks Adam. It's always a family favorite around here.
This video reminds me when I used to go up north on fishing trips with my grandfather. We would always be on the water for the magic hour. When I turned 14 he let me drive the truck back after a long day on the lake. Was my first time driving let alone using a manual transmission. His '87 150 will always have a special place in my heart, but found that my current Silverado is a much smoother ride.
Wow, what a great story. I'm a Ford man myself but glad to hear that my video is bringing you this fond memories.
Another awsome video
Thank you, I really appreciate it.
Great and inspirational video for all of us . This looks very delicious and I feel that everybody who watch this is hungry immediately :)
Thank you so much. I really appreciate the feedback. Glad to hear you liked it.
mouth watering.
Thank you.
Made my first pork shoulder today and followed your video and let me tell ya one of the best pulled pork sandwiches we have ever had thank you so much for your videos. The family seem to think I know what I'm doing thanks to all your videos lol next up peanut sauce thighs.
that's awesome, glad to be of service. And thank you so much for following along
Great recipe I don’t know if I’ve ever cooked a pork butt the same way twice because I’m always trying something new. Your recipe is definitely next on the list thanks
oh yeah, one of the best things about making these. Always fun trying new recipes.
Another great video!! I like your filming style and how you explain each step!
Thank you. I really appreciate that. It's fun making these.
I always wished you’d get on TH-cam. Great job Mack.
Thank you so much! I’m excited to finally be on here
You just made me 10x hungr
Great cook. Looking forward to seeing more. Do you have any videos with your pbc?
Cool video! 🖤
Thank you. Appreciate it my friend.
@@GrillinWithDad for sure! 👊
legendary 🚨
Thank you, I try.
Its cool to see you on TH-cam now! Quick question, is there any benefit to cooking fat side up?
Thanks! Excited to be here. I like cooking it fat side up so the meat almost self bastes as the fat renders down. And different people have different views on fat side up or down, at the end of the day it's personal preference.
Another vid with solid content. keep up the good work.
Few questions, is the point of the foil at 160 to avoid the stall of the meat or does it provide other benefits such as better absorbing the honey/rub?
A lot of times I am cooking for several people and smoke them early morning and end up wrapping in foil and towels in a cooler. Does this dry the meat out more so than the oven in the pan trick?
They always turn out great but always looking for ways to improve.
Thank you. The foil wrap serves 2 purposes. 1, it does help with the stall so the pork can continue cooking. And 2, it helps keep more of the moisture in the pan which in turn helps make pork super tender without drying it out.
You changed cook temperature but didn’t explain y just curious. 225 before wrap and 250 or 275 after wrap ? Just curious. No disrespect.
Great video as always 🙌. Can I ask, do you need to add any additional charcoal throughout the cooking process? And roughly how much do you use? Thanks
Good question. You don't have to add any charcoal. I always fill it up to the top of the fire box and it's more than enough for these long cooks. Lump charcoal lasts a long time.
I stalled out completely at 188 and 7.5 hours. Any advice?
Do you salt it the day before or anything?