11 Secrets to AMAZING Pulled Pork on a Pellet Grill

Pulled pork, when done right, is amazing. In this video, I share with you my 11 secrets to making amazing pulled pork on a pellet grill.

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[RumandCook]

❓ What Video Do You Want To See Next ❓ - *Comment Below!*

[BigWillie-zypo]

i have been smoking meat for several years. This is an excellent video. I have learned a few things from your 11 rules. Thank you for the info for me to improve

[johnleden]

Those are some very helpful tips, Jake! For all the pork cooks I've done on my new Yoder - the pulled pork butt has been the best. Like they were made for each other! Having lived in North Carolina that vinegar sauce is the best for me. Thanks much for posting!

[rsmith]

Great tips and I have to pull the trigger on buying that pork next time.

[sam-wwwk]

Details on the process are much more usefull than recipes. Thanks, man.

[fredschaffer]

Great Great video! Never tried with the smoke tube but I will next time! Merry Christmas to you and your family

[williamwilson]

That's some good looking pork. I always smoke my pork butts on my Kamado Joe. Great video.

[kllerdir]

No matter what grill except gas cook till a great bark is set before wrapping using a temp between 180-250 degrees ferrinhite. Then wrap tight and bump up to 300 and cook till prob tender. Then let it rest and pull. Next use whatever sauce you like. Dry brinning helps.

[SinisterMD]

Looks great. One of my favorite things to smoke because it's so hard to mess up...though it is possible. Couple things I do different though which have worked well for me. Once I get to the stall I'll put it in an aluminum pan and usually add just a little more rub and also some butter then cover with foil. Doesn't ruin the bark and gives a little more liquid for later. When I pull it I will have a waste bin where I throw all the nasty slimy bits or large pieces of unrendered fat. They're not pleasant to eat and when you're done you can ensure that every bite is just pure meat/deliciousness. When it's just the meat left you add back in as much of the liquid/fat from the pan to make sure it's not dried out. You might try the Killer Hogs Vinegar Sauce from Malcom Reed to see if you like that on here. Also, just curious, what was your Yoder probe reading? I did a couple butts this past weekend and both were at least 10-15 degrees higher than a good pen thermometer. I'm not sure if some of the heat gets into the rod sticking out of the meat or what but they are both calibrated and both read higher than real temp.

[blackfish]

Thanks for the great tips.. I'm in a tourney tomorrow

[dougrogers]

I have the same smoker and smoke tube. It is heavy duty but have had the temp sensor go bad and the pellet igniter go bad. Not to mention a 30 degree temp swing. As far as the cook in your video goes it is pretty much exactly like I do. Nice to get some reassurance. Looked like the perfect cook.

As far as the sauce, I agree the vinegar is where it is at with pulled pork. With sliced or chunk other sauces are great too.

[troyv]

That looked fantastic. I find using a water pan in the pellet grill eliminates the need to spritz but I if I end up wrapping, I add moisture to the wrap. Nice cook!

[antoniowade]

Excellent video, 1st timer, outstanding instruction. Thank you very much. Again, I say excellent tips. Wade Out..

[lxnv]

Looks great man! Just did pulled pork, pulled chicken and BBQ beans (in Crown Peach) for our office work party yesterday. Came out great!

[aron]

i started using Dr Pepper/water as my moisture and its pretty wild the extra flavor it produces

[nanometer]

Looks great! I like your approach to cooking to probe tenderness. Not bad, for a Yankee. ;)

[timmcdermott]

They actually tell you in competition BBQ not to season the meat and let sit too long before smoking it as it will become salty.

[rjptrucking]

Idk I've never had issues with costco pork. People dont realize the same pork suppler who slaughters packages for 12+ brands. I've never had stringy fat and no idea what your talking about. Let alone the grill mates seasoning packages you lost any idea of decency. You can make your own own alot better cheaper and easier. Get away from pre packaged junk