Smoked BBQ PULLED PORK the EASY way! | How-To
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- เผยแพร่เมื่อ 7 ก.ค. 2024
- RECIPE HERE: heygrillhey.com/bbq-pulled-pork/
My Sauces, Rubs and Merch: heygrillhey.com/store
BBQ Pulled Pork is a classic backyard dinner dish and for good reason! Smoky, juicy, shredded pork is incredibly tasty piled high on potato rolls, topped with coleslaw, and drizzled with sweet and tangy BBQ sauce. Traditionally, smoked pulled pork can take 18-20 hours, but I’ll teach you how to do it in just 8 hours!
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Hi Susie. I really enjoy your videos, with your friendliness, enthusiasm, and clear descriptions. I tried this way of doing a pork shoulder the other day, and it turned out great. I cook on a Weber Kettle, so I make a few adjustments. BTW, tell your husband that he knocked it out the park by marrying you.
I made the sweet rub and used it on my last pork shoulder cook! It was awesome! 👌
Thanks for the cooking method. Beautifully done.
Great cook!
Love the recipes you show us Susie, also the interaction with your accountant/husband/mr nappy time (Todd) and other family members is a total winner.
You guys deserve way way more subs
Cheers from Holland,
Remco
I read the about me part, you're royalty!! All hail America's BBQ queen!!
Cheers from the great state of Arkansas!!
I use this approach more often than not. Great video! Thank you!
This turned out SO GOOD. Thank you!!!
Getting ready to smoke my first ever pork butt, and on my first ever pellet smoker tomorrow evening. (After having watched your other video with the 20 hour cook.) I've been inspired! Thanks for your time and your videos, I'm so excited to do this!
Wow that looks delicious every body has a different way of doing things but I do like what you do I’ve tried a couple of your recipes and I really am satisfied I definitely will try this one thank you ❤️❤️❤️👌
Gotta love the simplicity and timing! I would put about a pound of that on some Nachos (with black beans, corn & tangy cole slaw) and then have a sandwich for desert.
Love mine with nacho sauce, beans, and a little barbecue sauce. 😋 Yum!
I personally like the fact that the “crust” is softer. The kids will be more apt to eat it too. I’ll be trying this recipe from you also. We’ve smoked many cuts of chicken and pork as per your instructions and have never disappointed! 🇨🇦👍🏼
Easy-peazy; gonna try one for Super Bowl Sunday 👍🏽😎
I will be glad when I can get my vertical pit boss out and use once it warms up here in Iowa cause I'm going to try this recipe this year cause it sure sounds yummy
Another great video ma lady 👍🏼
You guys do top notch videos! Both in front of and behind the camera. Keep up the great work! Yummy 😋
Love the new intro! Great job with this program. I would love to see some griddle action too, as we now own a flat top also.
Appreciate y'all
Awesome !
Pulled Pork freezes really well also!
Great recipe , pulled pork is my favourite meat to cook on the Weber Genesis.
Last time I cooked it I didn’t want to share with the family very moreish 👌👌
Once I tried a pork shoulder at 300° and it was done in 4 hours, It’s been my preferred way since. So simple.
I don't believe that...you don't know what you're doing 😘🤫🤫🤫🤫
One of the best pulled pork I ever had.
Time for a pulled pork burrito🔥👍
Mmm, BBQ!
Nice 🤘🤘🤘
The pork shoulder pieces I smoke are usually between three and four pounds. This technique looks like it would work for a weeknight dinner. Thanks!
I love pulled pork!
Nice 😉👍🏻
Gonna try this for the Superbowl. Might throw a rack of ribs on too
Absolutely Amazing and Gorgeous
Hey! I’m doing this recipe today. Do you spritz at all?
I need that spatula!! What’s it called?
Taste wise, which has the best? Your same day method or your 20 hour method?
Perfect for SUPERBOWL Sunday! Smoke -> Church -> Foil -> Eat
What does "church" mean?
@@dougratliff8010 It's a place you travel to on Sunday to pray for your team to win that day.
What kind of knife did you use to trim the fat cap?
Hey Susie. Another winner recipe can’t wait to try it. One question did you heat up your cast-iron skillet before putting the meat in it? Stan
No, but it wouldn't hurt to get it warm!
Hey I’m new to smoking and did a 8 lb pork butt. Today . And did it your way and it was awesome. The only thing it was a bit soft . I did forget to remove the fat cap . But it was awesome thank you .
"Todd has napped, so cook is wraped"
I'd buy that shirt.
Hi Susie
Question, I want to do pulled pork on my smoker, but not serve it until the next day . What is the best way to reheat it without making it come out to dry or to soggy.
I really enjoy ur videos, thev been a big help .
Thank u
If you have a vacuum sealer and a sous vide, that's the best way to do it. Otherwise, covering it and placing it in your oven on the lowest setting it has until it's up to temperature will work great.
In the wrapping phase, would I add the apple juice WITH a bbq sauce? Or INSTEAD OF bbq sauce? 🇨🇦
I lived in Vegas 32 years. I guarantee you this is Las Vegas. Great pulled pork.
It's not, but it's pretty close!
@@HeygrillheyThanks for the response. I was close at least. lol
Is there anywhere in Canada (south Province of Ontario) where we can buy your Sweet Rub? 🇨🇦
What if I have limited space in my smoker and also need to smoke sides like baked beans, and mac - could I use this method and do the braise in the oven, thus freeing up grill space to cook my sides? Great looking pulled pork, BTW!!!
Once you wrap the pork, you can finish in the oven until you hit temp. I pull off the heat at 202 internal. Or you can use your oven for your beans and your Mac
Hi Susie, yesterday went to an acquaintance's to eat his pulled pork and it was absolutely the best ever! He made it Cuban style but the kicker was this awesome Guava BBQ Sauce! I can't find the sauce anywhere and it's too expensive on Amazon. PLEASE, can you do a video on this incredible guava BBQ sauce?
Hello Superbowl pulled pork!
I want to do this but - on my “Santa Maria” style ARGENTINIAN grill! I figure just keep it low and slow of course .. anyone got any tips ? my offset smoker is very very rusty and falling apart but I have a nice custom built Argentinian grill
Just a thought could u cut the pork in half to get more surface area ie more bark and also reduce cook time?
Absolutely!
I'm a total bark chaser and out of the foil it didn't have it. However, with heat, that pan, and the sugars involved I could make my own bark! With blackjack . . .
If my grill doesn't have a 275 setting, can I do the same thing at 250 without the fat cap?
Absolutely!
I just found you and CCSS. I see your drip tray is wrapped in foil. Is there a specific reason for this or just to keep from having to clean a lot?
Just for cleanup!!
I may have missed it but not sure you mentioned the smoke level or is it your choice?
Totally your choice! I leave mine on 10.
Where did you get the spatula in the video? Brand and size? Thanks!
I think I picked it up at a kitchen supply store. I'm not sure.
@@Heygrillhey Thanks for your reply. I enjoy your videos and recipes very much. Hook ‘Em!
Can the rub be put on the night before? Any salt that's in the rub would be pulled into the pork. I absolutely love your sweet rub. Heck, I love all your rubs and sauces. This would be great for the game this Sunday.
Absolutely! I've done just that many times for convenience. Thank you so much!!
That's the only way we do it. 275 at minimum. Great cook.
looks like phoenix?
I just ordered more of your sauce. It's very tasty! Looking forward to smoking a pork butt to go with it!
Can I use a pork shoulder picnic?
Yes!
How do I pull up the chicken wing viedo
th-cam.com/video/yfowmdLa50o/w-d-xo.html&ab_channel=HeyGrillHey
The pork butt looks delicious. I haven't tried this high of a temp. I usually cook mine on my camp chef at high smoke, 220 degrees. It does take about 12 or more hours. Will I get much smoke from my camp chef at that temp? Merry Christmas and keep smoking.
Should get plenty!
Tooooooooooooodd..you're slacking man lol
Bone in or no bone or does it not matter?
They'll both work great!
You look so cute like Winnie the Pooh!
275 is not hot and fast.. no bark at al..
I'm gonna guess that you are a Leo.
I will take 1lb ...awsome looking pork............
You lost me at hot and fast 😳
There's nothing wrong with cooking it to 204° not 202 cause you had it wrapped and if you let it rest long enough it will some alot of that moisture back in. But you don't need to wrap to get it out of a stall. You wrap it after the stall. I don't know who your learning from but you need to learn correctly and not and it's not what your showing. If you want to learn more correctly I can help you out.
Oh boy! A real BBQ master has graciously offered to help me out! I'm so flattered!
@@Heygrillhey Susie's method of wrapping the butt is the way 95% of people do it. i would say either way will yield a great result.
Oh and I forgot to say. Your prices at your store are way outrageous, my got. $12 for a thing of seasoning is ridiculous for that size. Smart people know how to look at ingredients and mix there own
No, they're not. They're actually priced less than comparable products. I also offer the recipe for free on my website for my products so people can make their own.