5 Tips for Pulled Pork Perfection! | Chuds BBQ

Video quality	The size	Download

Информация о 5 Tips for Pulled Pork Perfection! | Chuds BBQ

Название	:	5 Tips for Pulled Pork Perfection! \| Chuds BBQ
Продолжительность	:	12.47
Дата публикации	:
Просмотров	:	147 rb

Great vid Trying out your tips today I am sure it will be great
Comment from : Matthew Stall

I am a new to smoking guy, absolutely love your channel , you make me want to watch all you have to offer I will be doing a Pork Butt tomorrow on a gas smoker, Hope it turns out like yours, Thanks for putting all what you do to regular guys like me, your the best thanks RC
Comment from : Rick Cameron

Here’s my tip Filet that bad boy open and get that center griddle out and leave it open, because it’ll give you more surface area for good barky smokey goodness!
Comment from : ZmannR2

I followed your suggestion and made my first boat to wrap my butt and OMG it was the best smoked pork butt we've done so far You rock my friend Thanks
Comment from : Dee B

would a pork shoulder work?
Comment from : iwantmy2dollars

I am making this meat now My first meal cooked on my smoker And i used the foil boat Thank you!
Comment from : Hol G

That sauce would be perfect with just a little more ketchup, but I guess that one works for mixing in with the pull I've settled on 275 on my butts lately
Comment from : SonicBoomC98

This looks amazing, and I love me a good pulled pork sammie Have you ever used a Dr Pepper or Coca Cola liquid base for your sauce? I have heard it is a good way to do it, even though they dont have the acid that a good fatty pork like this does Tell me what you think please Great video as always Bradley, keep up the great work, I will continue watching!
Comment from : Dasum LC1969

Tip number one, bud, use a plastic tub to add your rub; you can quickly get the sides and all around by turning the meat in the tub, and you will not waste all that on the board, and it will not discolor your block causing you to use harsh soaps to keep it clean while adding cleaners to your meat, and foil, what a waste too, use a heavy cast iron pot with a lid that fits in the smoker
Comment from : More CowBell BBQ

I see youre not using your traditional leafblower this time What was that?
Comment from : Jared Watson

A good coleslaw is underrated for pulled pork
Comment from : ShortArmBBQ

Perfect Beer!
Comment from : mike lee

Hey Brad Great video! Doing a pork butt for the first time tomorrow so I appreciate it! I saw you guys filming at Goldee’s a few months back when I was there and that sausage you made was wonderful Thanks for being so nice Hope to see ya again! Gotta go get my pork butt on
Comment from : Jay Baum

Awesome video! What kind of tip is that on your propane burner?
Comment from : Levi Carey

Love your videos! Can you use pork shoulder with the same prep and recipe?
Comment from : Sranda

Paper wrap makes way more sense than foil Foil steams to much and takes alot of punch out of your bark
Comment from : The Oracle

When I get my new to me WSM cleaned at the weekend,this is the first thing I’m doing! Can’t wait 😝 loving your videos Bradley
Comment from : Andrew Williams

As soon as I am done cleaning and putting up the last of farm pecans for the season I am going to get some pulled pork made up I am great at water bath canning as I can a lot of tomatoes, pickles and I make a lot of jams That 23 qt presto intimidates me a bit but no time like the present to learn something new been raining 3 days here in south GA so I have been getting seeds started and doing some pantry inventory Got to build a new chicken coop for the chicks, I incubated 20 eggs 15 hatched only 3 roosters they are 6 weeks old now beautiful !!
Comment from : Lori Diaz

3rd time I've watched this, mouth waters every time!!!
Comment from : Derek Robinson

OK Bradley… say “foil boat” rapidly 5 times Love this vid ❤
Comment from : Robert Jason

I forgot to season the sides!
Comment from : Joe Miles

You are the best bbq channel
Comment from : Daniel Hipsman

Hey did he put it on the smoker fat cap up or down? I couldn't tell
Comment from : Nightstick

I went to you’re site and everything is sold out I’m happy for you that’s you’re doing so well and pissed off at the same time that I can’t buy anything lol
Comment from : Jessup Taylor

Super random question, what size is the hotel pan you used to put the pork butt in?
Comment from : Mike DelleFave

How long do you think you can hold a pork shoulder in the oven at the lowest setting? I have a tricky schedule for a party coming up and your opinion would be very helpful!
Comment from : Greg Perrier

Sir Bradley, What is your most cherished tool in that pouch of yours? Thanks for your insight into grilling perfection!
Comment from : Pete Whitley

What's the primary reason for leaving the fat cap in tact? I've started removing the fat cap, bone and butterflying the butt with the aim of getting more bark in the final product and cutting down my cooking times I actually split the pieces after butterflying as they cook at different rates I don't find my butts drying out at all, as they have plenty of internal fat, and having the bark attached to meat as opposed to a piece of fat after shredding seems a bit more appetizing Always looking for better results thoughbrbrI do cook on a pellet grill as opposed to offset though
Comment from : Josh Foss

i love the fact that you enjoy a beer when cooking, thats what i call done right!
Comment from : JLove

Seeing those black gloves reach into the pork like its not even there is there and pull it apart Most satisfying thing to watch
Comment from : Leighton Lawrence

Hey Chud, you you should try a pulled pork slider using Kings Hawaiian rolls, that sweet bun with your Texas Pete’s hog sauce is on point
Comment from : Crashbox

I know you don't deal a lot with pellet smokers but do you think a foil boat in a pellet smoker on a pork butt would still work effectively
Comment from : Jason Courtney

Love the channel! brbrQuestion - When you do your foil boat do you keep the fat side up or down?
Comment from : Drizz355

You had me at really hard to screw up
Comment from : lexwaldez

What's the difference if I cook one on a pellet smoker?
Comment from : Justin D

You got me on the boat I usong most of the time know
Comment from : harold graham

Chub you the best fast quick and understandable
Comment from : harold graham

Dude you never disappoint Always entertaining and a true pitmaster! Everything you cook is inspiring
Comment from : Wood Fire Smoke

Could you finish that in the oven? It looks fantastic!!
Comment from : Blaine Mitchell

What's the hot plate you used to make the BBQ sauce?
Comment from : MP

SOG? Looks like it Bradley might need some EDC content An instagram pocket dump would be fun
Comment from : Chris P

for me, with fatty pork like pork butt or ribs, applewood smoke is king, and i love a nice brown sugar heavy rub, with a healthy dose of cayenne to make ya feel all warm
Comment from : Ed Kennen

Thanks for tips A neighbor is doing a brisket and Ill being doing 2 shoulders for neighborhood cookout tomorrow
Comment from : Spanky Mcduff

Love pulled porkbrHate sweet pulled porkbrSome people basically make pork-candy and thats just grossbrYours looks amazing The slawnow I have to cook a butt
Comment from : Sancho Pancho

Your videos suck ass 😆 I am missing out! Your food looks amazing and the fact that you eat hurts my heart Seriously thank you so good as always! Keep it real
Comment from : Victor Galvan

@6:20 is that a pocket clip I see on your Thermopen probe?
Comment from : B MC

Who doesn't like a little extra attention paid to the bone?brbrSorry couldn't let that go
Comment from : Whit Sixkiller

I’d like to see your take on a pork but sliced thin and marinated on the rotisserie, in the chudd box Like Al pastor tacos
Comment from : Jeremy DuBois

that was a good one! Bradley you win all the the lollies today
Comment from : Gerard Hammond

Do you have a recipe for the sauce you used?
Comment from : Ronald Bell

Add a fried egg for great breakfast sandwich
Comment from : Buck Immel

Looks amazing brother
Comment from : Stephen Williams

Irresistable! I laughed when you snuck some nibbles because that is what I do too Keep the videos coming Love watching Enjoy trying your recipes
Comment from : Jeffrey Spencer

Some fat caps seem like they are pigskin Are you saying keep that? It seems really hard and tough
Comment from : Alexander Dushku

Bradley, what about doing a full foil wrap and finishing it off in the oven? At what temp would you set your oven?
Comment from : Vbel Bel

Anyone every try cutting a pork butt in half to get more bark?
Comment from : Joshua Gressett

Great video, thanks- and love seeing Mark Gabrick’s Texas Tang!
Comment from : Joe Hitterman

For someone who doesn't like mayo based foods that slaw is calling my name I love cabbaged but for can't touch the slaw or mac salad This though Is making my mouth water so much I already know its probably the best pulled pork sammich I would have ever tasted if I had the chance
Comment from : Joe Haeberle

To tip 1 Especially with commodity pork, in my experience you might not have enough fat in the end if you take off the whole fat cap I see some people taking off the entire cap and I guess it works if you want dried pulled pork But if you like it porky and juicy, definitely leave it on Plus you can always decide not to re-add all of the juices from the wrap if it's looking wet enough after shredding (but I add it all back in, always)
Comment from : Kevin Nguyen

I can never find the end of the thread to pull the stitching to open the charcoal bag!
Comment from : Jason Simmons

Whataburger ketchup ❤️
Comment from : Martin Flores

why use foil, the bottom bark is ruined thats like 20 of your flavour
Comment from : slowfuse

Never tried the boat method for PB Got to try it on next cook Another great video!
Comment from : Psalm 62

Mmmm what a b-e-a-uuu-tiful crust on that pork butt!! FLAVOR TOWN!! Also… Love the beard Bradley!! Always so beautifully trimmed
Comment from : High 5

This is the only way I make pulled pork now ever since I saw your first video Last one I did a week ago was the best one yet, foil boat method is key and just use salt/pepper/Lawry’s Everyone needs to try this method! PS please make a porchetta video!!!!
Comment from : Anthony Collari

Didn't know Brad rocked with the king of flavor fuiyoh
Comment from : Phanein

I want that starter bad! When are you opening up orders again? brbrLove the content, just picked up some pepper and rub from the chud store Thank you for being a shining example of our Texas bbq on YouTube
Comment from : Josh Evans

Not at all how we do it in NC, but definitely interesting seeing how you do it 😀 But that's ok, people not from [eastern] NC don't really like our BBQ or Slaw or sauce Love your vids, keep up the great work!
Comment from : Robbie Foust

Great video BradbrHave to try the foil boat on my next pork butt
Comment from : Mike Brennan

Did anyone get a ratio on the sauce ingredients? Wanna give this a try
Comment from : Brian Dorchik

Looks good I use kings Hawaiian rolls for buns I use bbq sauce on the port with a vinegar based slaw with apples in the slaw
Comment from : Nicholas Drone

What is the steel plate that you used at the 7 minute mark?
Comment from : Steven Davis

You should do a from scratch smoked bologna
Comment from : Christopher Box

"Should have got started sooner" The story of my life! Great vid 🍻
Comment from : Offset Rookie

Hey Bradley, LOVE watching your videos!! Quick question, do you think smoking the shoulder in an aluminum pan would have the same outcome as a foil boat? It seems like it would
Comment from : John Styes

Tip #6 smack the butt early and often
Comment from : screaminyj

Yum
Comment from : lx2nv

I really appreciate it when you include all the Temps When to wrap, when to pull off the put and when it's done resting
Comment from : FightingTexasAggie

This is the Best BBQ on YouTube Keeps me tuned in for every post
Comment from : Brian Tucker

Add yellow mustard to the bun and Wickles (spicy bead and butter pickle slices)
Comment from : Jason Miller

The most impressive part is how you opened that bag of charcoal! I can never get the little strings to work!!
Comment from : Paul Eberly

How do you not have more subs? This is the best pulled pork video I've seen My mouth was salivating like crazy First BBQ channel that I've subbed to since How to BBQ right
Comment from : ALL_N_BABY

Love the five tip series mate! All we need to know without the bla bla! Cheers from NZ
Comment from : Mikehdy

Timely video, I tried to make carnitas for the second time today The first time, I nailed it, but this time I screwed it up and it came out pretty dry I don't know what happened 😑
Comment from : Stu A