The BEST Pulled Pork We've Ever Smoked

[whitleyca]

Made this today for a neighborhood BBQ event. Shredding it now and 'sampling' along the way. The BEST I've ever made. I'll be watching the neighbors go back for more tonight. Thanks for sharing.

[robbieeitel]

One tip, fat cap should go up. The fat will render down into the meat and make it more flavorful and tender

[georgebender]

This was the quickest and to the point video I’ve seen! Normally the video is 20+ minutes. This gave temp and times. Don’t need anything else!

[wheeldrive]

All good! I have a UDS (Ugly Drum Smoker) that I built from a 55 gallon food grade drum. I only keep it around now for cooking pork butts and whole shoulders for pulled pork.

Constructive criticism: If you are going to foil wrap the shoulder at the stall, you don’t really need to put it back on the smoker. It’s not getting any more smoke, and charcoal is expensive heat. Instead, wrap it and shove it in your kitchen oven. It will hold totally steady heat with no attention, and your whole house will smell like heaven.

What I tend to do is to cook the whole thing on the smoker without wrapping. I have a BBQ Guru stoker, so I set it all up in the late afternoon, get it cooking at 235F, then go to bed. The stoker holds a rock steady temp. And with the charcoal and wood chunks (I like Apple wood) you get the most incredible bark. Whole shoulders take up to 16 hours, but who cares? You aren’t doing anything. Just let it go.

[TheHeath]

I am convinced that barrel smokers turn out the absolute BEST pulled pork!

[chrisanthony]

Yeah, that looks amazing. Once wrapped, no need for more smoke, just heat.

[dot]

I will only use this recipe from now on it couldn’t be any better. Fat cap down gave it the delicious bark on top. Best I’ve ever made, best I’ve ever had.

[leads]

honestly, i cant tell hardly any difference in the fat cap being up or down no matter what type of smoker i use, and i have smoked thousands of pork butts. i hardly ever wrap cause i like the bark that comes with unwrapped, but if i do wrap i use pink butchers paper. it doesnt seem to mess the bark up like aluminum does, and i pull em off anywhere between 185 to 205, a bunch of different ways to do pork butts and all of them are right. comes down to personal prefrence

[feralkid]

Seasonings aside, Pulled pork, I skip that foil bit and finish it in a pressure cooker with 1.5 cups water, then make my sauce with the smokey broth. Takes 4 hours total and you'd swear it smoked all day.

[deekwilliams]

Is every pull pork the best you've ever made😂 looks good

[hooksrub]

Ayyyeee, I recognize that seasoning 🙌🏾🫶🏾🙏🏾 That pulled pork looks delicious!

[damienalvarez]

I always smoke it with the fat cap up, and I wrap with the foil boat method while the fat still has some rendering to do. That way it renders into the boat and confits the bottom half of the butt.

[hhhgj-wdiy]

This is a good short precise and informative.

[Flowman]

Funny…Love it, every one has there on way seems!!! Happy Smok’n

[Gunslinger_Gaming_USA]

My mouths just watering as I’m watching this 🤤

[Tooshortadork]

Love that smoker. My favorite one so far.

[cameronv]

This worked beautifully, only thing is mine took much longer than the video (around 7 1/2 hours to hit the 165) looking forward to trying more of your smokes!

[kapulu]

You all are making me hungry and I just got done smoking some pork but. I have a pellet smoker and I over season it then smoke for 4-5 hours then crockpot for 6-8 hours. Best pulled pork here in San Diego as far as I know and have been told. Currently have a 60 gallon and a 250 Gallon propane in my yard waiting on me to turn into some offset smokers.

[judywho]

you must drive your neighbors crazy with the delicious smell! 😅

[simeonovack]

Amazing, thank you so much. Best recipe so far