Pellet Grill Smoked Pork Shoulder | Camp Chef SmokePro SG30
ฝัง
- เผยแพร่เมื่อ 5 ก.ค. 2024
- Welcome back to Andersons Smoke Show! Today I am going to share my smoked pulled pork recipe with you! It produces an incredibly tender and juicy pulled pork, and that bark was seriously AMAZING! Come Check it out!
Today I am using my Camp Chef SmokePro SG30 Wifi, the all new 30 inch pellet grill from Camp Chef.
I am affiliate for Camp Chef. Sales made through my these links will result in commissions:
If you are interested in finding out more information about this Camp Chef pellet smoker, them click this link: bit.ly/3uoB5Zz
Don't start your cook off with a dirty grill or smoker! Get yourself a GOOD bristle-free grill brush like the ones sold by Grillaholics: www.grillaholics.com/?ref=AND... (Be sure to use coupon code SMOKESHOW to save 20%)
For this pulled pork recipe you can use a pork butt, boston butt, or pork shoulder. I'm making two today so I did my best to match up the weights. Remove from packaging and dry with paper towel. Using yellow mustard as a binder, apply a light coating... just enough to make your rubs stick. Today I am using the Meat Church Holy Gospel ( amzn.to/3rQB7b0 ) and Honey Hog BBQ ( amzn.to/3wv85B6 ).
Set your smoker to 235F and place the pork into it. Don't spitz until the surface is dry and the rub is set up on the surface. You should be able to gently graze the surface without removing any rub. Once its setup and the surface appears dry spritz with a blend of apple cider vinegar/fruit juice/ water.
Once the internal temperature reached 165F, remove the pork from the pellet grill and wrap in butcher paper. This is going to help preserve the bark and make for an awesome experience. Return to the smoker and let it ride until the internal temperature in the thickest part is 198F. DO NOT REMOVE THE BUTCHER PAPER YET! Place the pork shoulder into a cooler for at least 35-45 minutes. This rest period allows the pork to absorb some of the juices back into the meat, as well as continue to raise a few degrees.
After 45min remove from the cooler, unwrap, and shred to your liking!
This how to make pulled pork recipe yields awesome results! Juicy, tender, and down right tasty!!
How you enjoyed this video! Be sure to subscriber and follow along next time at Andersons SmokeShow!
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#PulledPork #PelletGrill #CampChef - แนวปฏิบัติและการใช้ชีวิต
Once again you have made me look like a Smoke Master, did this recipe on my Camp Chef for my annual July 4th Bonfire and Fireworks extravaganza. It came out awesome, everyone loved it, a real crowd pleaser, needless to say there was none left even before the party ended. Thanks again for posting.
The man is back!!! love your vids !! thanks again!!
Thanks Aaron 💪🏻💪🏻💪🏻
That's a fine-looking PP! Love your channel and thanks for sharing. And congratulations on your upcoming nuptials!
Thanks William! I appreciate the support!
Damn I'm hungry now!!!! Great job man. Thanks
Thanks!
They look delicious definitely going to try this
Awesome! Be sure to let me know how it turns out!
That's some incredible looking pulled pork!
Thanks Bobbi!
I’ve been loving the channel and your videos!!! I’m waiting on my Woodwind WiFi 24 with sidekick to ship so I can put your recipes to use....and now I need to make sure I have a roll of butcher paper ready for when it arrives, that pulled pork looked amazing!
Thanks Jim! The WW24 is a great grill my dad and uncle both have one. Get your butcher paper off Amazon... the stuff that I have I got from Lowe’s and had to take out a home equity loan for it 🤣🤣
Looking good brother! My unit was jumping twice on the 13th, so I knew they weren’t going to be able to get dinner in between. I smoked 2 butts on my Assassin overnight on the 12th and smoked some beans as well. Held the butts in an electric cooler/heater. After the first jump, I started pulling the pork and served it up. I didn’t spritz mine, but did foil wrap after 7 hours (no liquid). One took 12 hours, the other took 15 hours. After foil wrap, I drain the juice and re-wrap. This lets the steam escape and keeps bark perfect. Skim the fat off the juice. When pulling, pour the juice back into the pork. So many people said it was one of the best they had. Thanks for the cook!! Looks killer!
I’ve done the juice trick myself and that always produces a great result!
Most people I know say that pork fat is best in sausages but I disagree! I absolutely love it in my chili!!!! Highly recommend on giving that a try!!! Keep up the great work with these videos 👍🥩🍻
Looks delicious
💪🏻💪🏻
Love your videos. Just a tip if your gunna season your meat on your cutting board like that make sure you put down some damp/wet paper towels first so the cutting board doesn’t move around on you. It will definitely make your life easier.
How long was it before you wrapped? I know till reach 165 but approx, as I was to do an overnight
omg so much pork! mmm
Pulled pork for days...
Using that Meat Church again..Love it man! Both in this rubs are my favorite! The Honey Hog is amazing on damn near anything!
I am trying the Honey Hog Hot this weekend on a Pork Shoulder. Love Honey Hog the HOT cant be bad :)
I’ve been DIGGING the Meat Church rubs!
@@AndersonsSmokeShow The stuff is awesome! I go to their store every couple of weeks to stock up. BTW that pulled pork looked amazing. I bet your neighbors love you..lol
I wish I had a store up here in Ohio... those are actually my neighbors hands holding the pork. He’s my cousin and runs my cameras too
Thank you for the detailed video. Do you find the flavor of the Camp Chef comparable to the Gravity Series when using the high smoke setting?
Charcoal is always going to be a more bold smoke flavor when compared to pellets.... but me personally, I could go with either!
Can you do burnt ends next? Or soon. I’m definitely going to try it this summer
Thanks Andrew🤘🏻
Yeah I plan on doing some brisket cooks towards the end of may / beginning of June. I’m getting married in less than 3 weeks so a lot of the content that I’m posting has been filmed for about 3-4 weeks.
A Couple Pulled Pork Sandwiches with Coleslaw please. Thanks for sharing. Cheers!
Heck yeah that’s exactly what we did with it! I like that new logo Stephen 👊🏻
@@AndersonsSmokeShow Thanks brother you and the family have a wonderful and safe weekend. Cheers!
bout to hit 10k subs whoooohoo!
I’m pumped!!
How close was the Thermoworks to the Set Temp and how much fluctuation did you see? Thanks.
Honestly it’s been without 5F! It’s run soooo well so far!
Hey mate. Bout to buy one of these. Did u burn through a full hopper of pellets over this whole cook???
Cheers
Well in general it depends on the temperature that you’re running the grill, but I’ve noticed about a 1-1.5 pound per hour consumption.
Important to know where the bone is and if there is an ideal place for the probe after wrapping it.
Noticed you run the shoulders at a higher temp than I've seen other smokers do. Nice that it only took 12hrs to cook, but have you noticed any difference in flavor vs running at a bit lower temp?
More time will create more bark typically... there’s a debate of how much smoke meat can actually absorb... most is absorbed early in the cook, so in my experience I’ve had good results with my cooks at a little higher temp. I don’t think you can go wrong either way honestly. I was always a low and slow rib guy until I had hot and fast LOL. Low and slow are slightly better in my option, but I can have ribs done in 3hrs vs 5-6hrs so I try to pick my battles wisely
Where did you get your ambient temp clip?
My thermoworks came with the clip
Hello. I've done Architectural, Civil, and Mechanical drafting on the boards with pencil, and Civil on the computer as well as Land Surveyors Party Chief for years, and now a Hospital Cook. Your one of my favorite channels and really enjoy your input and videos. Thank you!
I'm a brand new owner of a Pit Boss Pro Series 1150 and last week I did my burn off and smoked three racks of ribs. They turned out amazing but the racks were thin in a few places and got a little tough in those spots. Still great though.
Writing to see if I could find out what kind of grates you used under your pork butts? I've had a hard time finding any that seem, for sure, good fits for the task. Thanks for all your videos, tips, and info.
Eric
Oh, and is there a set of knives you would recommend?
This is basically what I’m using… I don’t remember the exact ones that I have: www.amazon.com/Hiware-2-Pack-Cooling-Racks-Baking/dp/B0829T38F7/ref=mp_s_a_1_3?crid=KSR18L55XDZX&keywords=wire+cooking+rack&qid=1648735530&sprefix=wire+cooking+ra%2Caps%2C460&sr=8-3
To be honest I use a boning knife from Amazon, and my chefs knife is custom made by someone local. I personally have been eyeballing the Victorinox knives but I haven’t pulled the plug on any yet.
iwhat is UR fav wood pellets? i use a pitboss ... i want a LOT of smoke flavor. i use bear mountain, pit boss, lumberjack and BBQers. all are good i guess
I’ve been getting into the lumberjack a lot lately. I found a local place that has a good variety
@@AndersonsSmokeShow i think IMO they and BBQers delight are pretty good
I don’t think I’ve ever had them... never seen them locally
@@AndersonsSmokeShow yeah have to order on line. for me locally is bear mountain/pitboss/ and trager
Fruit juice? What type of fruit juice do you use?
Pineapple juice, apple juice, or orange juice are the fruit juices that I typically go for.
What better Pork Butt or Pork Shoulder to do in the Camp Chef for pulled pork?
Pork Butt is the better of the two for pulled pork!
@@AndersonsSmokeShow it seems you go back and forth in saying pork shoulders and pork butts...did you have one of each in this video?
These were pork shoulders. I say both because though they are different cuts, they cook the same and yield the same results.
@@AndersonsSmokeShow Thanks so much!!! I'm a newbie...just got my WW36 last week. I followed your video and just put ours in the cooler...countdown down!! Preciate you sharing your knowledge with us.
Just smoked my first pork shoulder yesterday, turned out pretty good, next time I might try butcher paper instead of foil.
The butcher paper will help preserve the bark. So if bark is something you enjoy, then butcher paper is the way to go.
Shiiiiiit! I just saw that was you Eric! What’s up man?
@@AndersonsSmokeShow haha I was wondering if you would notice! Not much just have been getting into smoking more and remembered you had a channel about smoking/grilling lol!
As soon as I hit send on my reply I read your name lol. You still at Cooper?
@@AndersonsSmokeShow Yeah, but we are now owned by Goodyear, still making the same tires though. You still at Rockwell?
I'll take 2 sandwiches please!
Spritz your paper before you wrap next time it’ll make it a lot easier to work with
Good point!
YA mean pink butcher paper..? ,, lol
🤷🏼♂️
I GUESS THE PAPER NEVER BURNS ??????
At these temperatures there’s nothing to worry about
@@AndersonsSmokeShow if I don't have butcher paper on hand and don't want to use foil can I use parchment paper?
If you need bear paws, the cooking failed ... Just saying ...
Or it’s just hot 🥴
@@AndersonsSmokeShow :) ok. That one is legit for some.