EAZY Pulled Pork on the Pit Boss Vertical Smoker
ฝัง
- เผยแพร่เมื่อ 1 มิ.ย. 2020
- The trick with pulled pork is doing it LOW and SLOW and giving it plenty of time to rest.
6 hours dry brined using Uncle Steve's Original and Gator Shake
unclestevesshake.com/
8 hours on the smoker using the Pit Boss Vertical Pro Series 4 smoker.
3 hours rested, wrapped in butcher paper, 2 towels and in a cooler.
BEST. PULLED PORK (pork butt) EVER!
Pit Boss Vertical Smoker:
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Pit Boss 40-Pound Competition Blend Pellets:
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Inkbird IRF-4S Wireless Meat Thermometer:
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Brisket Butcher Paper Roll:
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SE GP2-14 Patented Stackable 13-1/4" Sifting Pan with a 1/4" Mesh:
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Rode Wireless Go:
amzn.to/2Vv0z7J - บันเทิง
If you liked this video my updated pulled pork video will have you drooling! Watch here: th-cam.com/video/qC2mPOufh5w/w-d-xo.html
Grill-Billys I love it! I will copy you,thanks for your recipe!
Nice looking pulled pork Andrew ! Great cook! My mouth is watering!
Thank you
GREAT video, thank you. We share almost identical methods!! After plastic wrap, I inject. Usually with apple juice.
What a hobby !!!❤
Nice cook bro!
Cooking with Kirby Thanks man!
PPE man!!!! Food looks amazing!
No kidding.. safety glasses are a must when working around sharp objects/tools.
O LEE CHIT MAN! That loos so freaking good!
If you liked this video my updated pork butt video will having you drooling! th-cam.com/video/qC2mPOufh5w/w-d-xo.html
I AM SO HUNGRY RIGHT NOW!!! Looked awesome againg Grill Sergeant!! 10/10
Yeah, bad side effects of watching bbq on TH-cam...it makes you hungry! lol Thanks for stopping by Lucas!
My wife is from Mexico, so she has pulled pork tacos, & I take it on a kaiser bun with homemade BBQ sauce.
Looks awesome! It’s 3:25 am and I’m smoking a pork butt on the Akorn and watching this video! Haha
Great demo of classic Q. Looks like your smoker got turned onto it side though. Should look into that. 😎
Go to the Walmarts lawn and garden section and get you a small watering can with a long spout with no diffuser, works perfect for getting in there and filling the water pan.
LeonaTimberCompany Thanks for the heads up. That is a great idea. I have the same issue with my WSM.
Great Pork Butt! That’s my new favorite meat to cook😎 dig the beard too Bro. I’m obviously catching up on my videos! And watch out for them fences!
HA! Thanks brother! How are you on your watch hours?
Technically 91% there according to YT tracker. Working on it, Food truck has me busy!
the pulled pork looks awesome! nothing wrong with some battle scars, show that fence who's boss!
Meaty Mike I’m just lucky I didn’t lose my eyeball 😂
Grill Sergeant haha yea that’s true, glad it missed 😂😂
Good afternoon
Alright. I was able to watch it all from the start. Careful with the fence repair..... Ouch! That butt turned out awesome!
DrTasteGoodBBQ Ha! Thanks man.
Nice
Just subscribed to your channel. I am a big of the pellet smoker. I have the Pit Boss Pro series 1100. I was wondering what is your favorite type of pellets?
I gotta make some pulled pork now.
That looks good! Well done!
Can you share what your thoughts are on the smoker vent on the top? I notice you have it all the way open, but I thought in a previous video you said to keep it down at the lower temps like 225. Did I hear that in reverse?
Am no pork eater, but this looks delicious
Great video
It really was! Thanks for stopping by!
@@GrillSergeant u welcome
Quick Question Grill Sergeant from one of your Grill Billies. What are the dimension of each cook shelf please as I want to make sure that it can fit a whole Packer Brisket.
I am looking at getting a Pellet Smoker and this one looks awesome and is not to costly either. I l
What was that paper u us to wrap it up
Did you do the initial uncovered cook, fat side up or down, then after you wrapped it, cap up or down? I’ve heard conflicting stories on both.
What temperature probe do you use
Listen to tool lol. You are a funny guy Andy
When do I use the heat refractor in the pitboss pro vertical smoker
Do u always keep your vent that open and if so why?
How long did you let it rest for?
Loved the video but instead of the apple juice I’m gonna spritz it with Dr Pepper give a little xtra caramelization
When you put the pork butt back in the smoker in butcher paper was the temp still 225° and how long
"Grillbillies" lol
I have a question for you. Can you give me some advice on what type of wireless meat thermometer to purchase. I need one that is simple and very reliable. Also where you don't have to be a rocket scientist to operate it than you very much also love your videos.
Just bought this bundle for my Pit Boss Pro Series 4 Smoker: www.amazon.com/dp/B08HWDCYMZ/ref=cm_sw_r_cp_apa_glt_fabc_F07ZZJ1Q0N5V2P6Z0X1J.
Haven't used it yet, but Inkbird appears to be the glod standard for wireless thermometers.
I notice you don’t score the fat cap some do some don’t is it critical? I do all the time but not sure if it makes a difference . I use a stick burner drum .
can someone please put a link for that gorgeous phone wallpaper at 1:50 ? Thanks :)
I’m doing 4 pork butts Saturday night into Sunday for my daughter’s graduation party at 2:00pm Sunday
Starting at 225 til reaches 165-170 then wrapping
Did you do fat side up or fat side down??
How long should it take to reach 165-170 internal temperature before wrapping?
Awesome video
Hey Shannon! I have a newer pulled pork video out...a lot of better tips and tricks in it! th-cam.com/video/qC2mPOufh5w/w-d-xo.html
Safety is number one priority
Dang Sarge! That's one sexy butt bro, and the pork looked great too! Glad you didn't lose an eye buddy. I basically fixed my fence the same way but luckily didn't get hurt. I have a giant pork butt that I'm going to be smoking soon and I'm definitely gonna follow this recipe, thanks man
I'm just glad I didn't loose and eye over a temporary fence fix. lol I hope your butt comes out as good as mine! lol
U supposed to keep the door open for the initial burning of the pellets at the beginning, or else u could cause a grill explosion
I was taught that you just put it on smoke for a while until it's very well full of smoke and then you set it to the temperature you want to avoid the explosion
Are you supposed to turn the grill off when you wrap it in the paper and put it back in or leave the power on?
Leave it on 250, the temp is needed to help still cook it when it’s wrapped up.
@@GrillSergeant thanks. After I asked I realized that it would not continue to cook if it was off. lol
You gotta slow down the video and put some sexy music when you pour honey like that hahahaha!
Pork looks amazing!
Cooking with Chubaranks 😂 Great idea lol
Where you at, Grill Sergeant?!
Hi!! How many hours do you keep it in the ice chest wrapped up?
Minimum you want to do is an hour...1-2 should be fine...
@@GrillSergeant thanks! I had to do 3 hours but was still piping hot.
You added water after 3 hours but I thought it could go overnight while sleeping. Do you order bigger water pan?
So something new I've been doing is adding another large water try under the meat and that will last well over 24 hours... you can see it here: th-cam.com/video/-h9e_TQM-ak/w-d-xo.html&t
Thank you
Bulls eye sauce is the best, but it’s getting harder to find.
What temperature were you looking for after you wrapped it?
Are you making Easter pulled pork like me?
I would wrap around 180 after there is a nice bark on it, then pull it at 206 and let it rest for 3-4 hours and enjoy.
@@GrillSergeant I am yes, for the first time. Wish me luck 🤞🏽
SIGH! he forgot the bumps... Grill Bumps eh or Grill Bumps up front geeeze. OH showing your butt off now haha. Probing is what Aliens do? Ouch damn Andrew ' thought sneaking back in bed you wife punched you one > You are an entertainer Andrew so awesome! Stay safe & take care of you all. Thanks for sharing eh :))
How many butts will fit on this particular smoker?.... thanks
On this smoker are you putting your fat cap up or down ?
Hey Justin, as a general rule you want to place the fat cap facing the heat source.
What model pitboss is this?
This one is the Vertical Pro Series 4...it’s exclusive to Lowe’s.
How do ypu like it? Alot of people complain about error codes and its shutting off, is this a problem for you at all? Also temp control saying there are crazy spikes
I’ve had mine for about a year so far. I had a jammed auger once when I first got it. After I started sifting my pellets I’ve had zero issues. I have a Pit boss error codes video that will help problem solve a lot of the issues people have. Thanks for watching, are you in the market for a pellet smoker?
Yes I am, im looking into getting the one that you have exactly. Seems the best for the price. I have a cart on Amazon built up for thr smoker like a cover, Bluetooth Thermador and right now and im actually looking at a sifter. Trying to figure out the mesh size, 1/4 inch?
Oh dude i just watched your video on the sifting...i clicked the link for the sifter and added it to the cart, hopefully that helps you out👍
Safety glasses. 🤓
Mm m m m m. . It's all about that Castle Hives Honey. Show me the HONEY! ! !