How to Smoke Pork Butt / How to Make Pulled Pork Recipe

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Информация о How to Smoke Pork Butt / How to Make Pulled Pork Recipe

Название	:	How to Smoke Pork Butt / How to Make Pulled Pork Recipe
Продолжительность	:	16.19
Дата публикации	:
Просмотров	:	3,1 jt

You said that after wrapping the pork butt you can put it in the oven Should the oven be set to 250 or does it matter?
Comment from : Adam Mason

How do let it rest? In the foil or opened ?
Comment from : Mike Diaz

Please use a really small one for us in the Uk
Comment from : Smoke Screen

Thank you
Comment from : Master Chief Lopez

I spray mine down with apple juice during the wrapping
Comment from : Dan Tanna

Your a beast dude!!
Comment from : mercedes nevarez

Slaughtering hogs for food is always a socially responsible thing to do!!
Comment from : Charles Savoie

Can I do the same thing on a pellet smoker? I know it won't be as good as offset, but just wondering if the same recipe/method works?
Comment from : Bryan Bell

What is the cholesterol levels of these smoke barbecue gurus?
Comment from : Bruce Rogers

What are you using for gloves? I tried looking online but I can't find anything I like
Comment from : Janet Jones

It’s unlikely you’ll read this but a Serious Texas taco is my favorite pulled pork recipe ever Pulled pork in a tortilla with cheesy potatoes, pickled jalapeños, onions if you want, and a cherry chipotle bbq sauce I’m making some tomorrow
Comment from : Jaiah Hazelnut Brown

Do you have a recipe for sauce?
Comment from : Ronald Anderson

Im having trouble :( i have a master built electric smoker ( not ideal i know ) I kept it at 250f for 4 hours and my internal temp was only 120f, not even close to 160 like yours was It's a pretty big butt and i put it on cold from the fridge Would that affect it ? Should i turn my heat up ? I put it at 260 to see if that helps I put it on at 7 am, and its 11:20am now Feels like its gonna take forever to get to 170f before wrapping :(((
Comment from : Hydra

Watching your videos, what did you spray on the outside of your grill and why?
Comment from : puffycreekmom

Is it best to put the butt in cold or room temperature?
Comment from : Hydra

Even reminds me a cow and chicken
Comment from : miguel perez

Came from South Korea to learn cooking pork butt! Thank you
Comment from : coc

Cheap meats not good…and good meats not cheap
Comment from : paul REVERE

When you let rest do you keep it in the foil? I noticed yours looked cooler than mine but still hot, I left mine in foil and not sure enough heat escaped to let it rest properly
Comment from : Jared Torres

Thx
Comment from : John Williams

I follow this guys method to a t and I haven’t had a single cook go wrong Solid guide to bbq 10/10
Comment from : YATTECH1 YOUNGBLOOD

Excellent
Comment from : Lo Mac TR7

Here to hit that instant replay at 11:21, oh mama
Comment from : Trevor Engstrom

You showed that you sprayed with ACV But you didn't say why or why you use ACV
Comment from : Frank Tempesta

For people looking to buy a smoker do not buy this kind, you have to sit and babysit it, but electrical or gas, trust me
Comment from : roger brandt

I would love for my neighbor to see me spraying my smoker with a garden sprayer, just before I invite him to join us for some good Kentucky barbeque (With Starnes B-B-Q Sauce, of course)
Comment from : Jon Kirkwood

Rub Recipe:brbr6 Tablespoons Brown Sugarbr3 Tbs black peppybr2 Tbs garlic Powderbr2 Tbs ancho chili powderbr1 Tbs Onion powderbrbrSalt the pork booty separately
Comment from : Freelanxe

Thank you for what you do you’ve helped me so many times
Comment from : Shane Gailley

Total beginner here Super reliable recipe and instructions Result was really good Thanx for the help sir
Comment from : Kostas stamatakos

After wrapping your butt do you put the fat side up or down
Comment from : Lawrence Becht

The sound of you wrapping the butt in tinfoil gives me chills, lol
Comment from : Bobbleheaderman

I need the slaw and Carolina sauce recipe
Comment from : Frank Friedland

I smoked my first butt following your video NAILED IT! Thank you 😊
Comment from : Timothy OConnell

I am considering a coyote pellet grill built in but it is 3200 this one is more affordable, can you sear a steak of that grill?
Comment from : Juan Diego Gonzalez

What was the weight of the pork butts you smoke in the video?
Comment from : RaVagedJokerX

Question on something I never see covered Should the rest be done with the wrap on or off?
Comment from : Keith

11:27 ;)
Comment from : Jake Thorsen

Instead of using aluminum foil in have 2 large stainless steel Dutch ovens with tight fitting lids You eliminate the cost and waste of the aluminum foil, and you don't get aluminum in your food
Comment from : Doug 191919

Crestwood??? Man I live in Owen County Small world
Comment from : NHL94Rebel

Best teacher EVER!!!! I followed your directions but with my little timberline pellet smoker I wish I could show you pictures of the end product Turned out absolutely amazing!!! This is my best pulled pork ever There’s so many opinions when it comes to smoking meat Your opinion is the one I trust Thank you!!!
Comment from : Ginette Houle

Getting ready to smoke a butt using your ingredients and a few of my own I’ve smoked a few but never the same rub recipe If this one comes out as good as it looks and tastes , this recipe will be kept and used again Thank you for sharing your expertise and recipes
Comment from : Jesse Ayers

Is it ok if I use my old sprayer I used with my bee spray? Just kidding 😂 thanks for the great video
Comment from : Do Everything Derek

In a upright smoker soaking chips in water or not smoking chips in water?
Comment from : Chris Mccarthy

How to store it to eat the next day?
Comment from : Chris Mccarthy

How to make the mustard BBQ sauce?
Comment from : Chris Mccarthy

Did you let it rest in the aluminum foil or out of the aluminum foil down to 180?
Comment from : Chris Mccarthy

No binder for rub?
Comment from : Ethan Shepley

Oh that looks absolutely amazing!!! I'm working my way towards towards Pork Butt
Comment from : Kevin Parsakia

My first brisket came out almost perfect for meals I was putting together Was a hit Doing pork shoulder as we watch and refer back, thx for the effort and help
Comment from : Jawa

Made this on the Ninja Woodfire Grill, using a Meater, and Applewood pellets For a single 8 pound butt, worked perfectly Great step by step recipe Results were exactly as described
Comment from : Jim S

I have a piece of proceur pork of about 12kg, how much time you imagine this will need?
Comment from : Nick Broekman

Did you say apple cider vinegar like that nasty stuff?
Comment from : Robert Garcia

Bomb ass slaw with APV instead
Comment from : CheCheSmith

Is the time and temperature the same if you’re using wood pellets?
Comment from : GRILLING SOME GRUB

Shouldn’t be that difficult
Comment from : Mike K

Apple cider vinegar?
Comment from : Robert Meyers

I followed these steps, except I was using a pellet smoker It took longer to get to the temps needed, but it was AMAZING flavor!brIts so nice to actually find someone just use regular spices to season their BBQ meats As a beginner, Its so frustrating to see people shilling their own seasonings or products that no one can actually get their hands on
Comment from : woodywong76

Smoked my first pork butt following this to the bone , and it was the best thing I ever smoked No knife needed pulled apart by hand so effortlessly, and was so tender , and juicy
Comment from : Ryan Deuacido

In case anyone is suuuuuper new to this, make sure your wrap the foil with the shiny side inboard Outboard will reflect heat You’re trying to absorb heat
Comment from : J Norris

There is nothing that compares to eastern North Carolina pulled pork (IMO)
Comment from : John Crawford

Jeremy, Awesome and informative video, going to be smoking a butt tomorrow morning I have done a bunch of Brisket's and pork ribs on my Franklin BBQ pit I have a lot of Honey locust wood so thats my wood for now with some hickory thrown in
Comment from : Dale Griffiths

Do you have the baffle on your smoker? I know in other videos you take it off and extend the stack
Comment from : Quincy King

Do you use a water pan? You made a video that water pan is good yet we rarely see water pan
Comment from : Peter Griffinson

Did you let it rest in the tinfoil ?
Comment from : TALLEN

Definitely agree with you on the steak For me, just salt, pepper, and garlic
Comment from : Cordell Dennis

How many pounds was that shoulder
Comment from : BB HAF

I'm new to smoking I have a pellet smoker Are the results just as good? Love this video, by the way👌
Comment from : bsp1r1t

My family and friends rave about this pork butt recipe and smoking process Many thanks😊
Comment from : Edward McKinney

Made this on my Pit Boss smoker I've never had one better than this recipe!
Comment from : Shu77ered

Looks amazing! Been doing it for years make all my own rubs & sauces can't beat slow cooked meat smoked 1 thing I don't do is spray or clean my unit while cooking but it's not like u were over the food so hell with it 😊
Comment from : itcantbetruebutis 77

Do you start the process when it's room temp or straight out of the fridge
Comment from : Arthur Olewniczak

Excellent video! Sub!
Comment from : Hayden White

When you let these rest after pulling them off the smoker, do you leave them wrapped in the foil during that time? If so, is that the case with brisket also?
Comment from : waldo9254

Thanks brother love the video
Comment from : Alex

Fire isn’t the way to smoke Very unhealthy to have your smoking wood catching on fire Also makes the flavor very bitter
Comment from : dnizzle18

Awesome video Very informative and clear cut Thank you
Comment from : jeff hodges

Hello, im not american but i want to try this recipe , somone please explain to me what is -apple cider vinegar ?? I know what is vinegar and i know what is apple cider , do i have to mix them together or am i missing something ???
Comment from : Lukass Liepins

I use a upright propane smoker A been smoking meat for years Always looking to improve I followed your pork butt method and they turned out awesome I smoked 3 yesterday and one turned out greatthe other 2 were tougher, didn't pulled apart nearly as easy What is your thoughts? The great one was positioned at the top on the smoker The other 2 were at the bottom I also had 2 slabs and some chicken in there
Comment from : alabama71rolltide

Just made the exact pork slider
Comment from : Russell Isler

Good video thanks for the tips
Comment from : David Francis

When you poured on that mustard bbq sauce and put the lid on that sucker my mouth actually started watering 😂
Comment from : Jerome Walton

The rub in this video is absolutely fantastic on pork ribs No sauce needed
Comment from : James Kroeger

How absolutely disgusting Pigs are the scavengers of yhe earth and eat everything including garbage and feces God said tonot eat them for a reason
Comment from : TI Joe

Do you have to be concerned about the thickness of the fat, or does it matter?
Comment from : General Rock

I love smoking pork I’m about to put a shoulder on my Rectec now I wanted a quick refresher and watched this one all the way through You make me want to try an offset smoker, although I don’t think I have the patience for one currently Yours looks amazing Thank you for creating and sharing, sir
Comment from : Mark Van Alstyne

So I have watched this video quite a few times, made a few pulled porks Everything is going generally well Thank you for all your advice However the pork shoulders I have been cooking have skin on them Just wondering what your thoughts are o that Should i remove? I have been leaving it on It ends up tough, but flavorful
Comment from : Scott mills

το υπολοιπο κρεας που εμεινε τι θα το κανεις ?
Comment from : PepperKingdom

Tip for reheating Take pulled pork and put in a ziplock Place in boiling water until hot
Comment from : Tina Moore

How long did the whole thing take and how much did that pork butt weight?
Comment from : Andrew Harbert

For the record, all jello is me Jell-O
Comment from : Michael P

Question regarding the wrap Do you prefer foil over butcher paper? If so, why? Is it because you can get a tighter fit to the butt using foil? I have a 6-8 butt cook coming up in mid-June and I want to be prepared well before I light the off-set Thanks!
Comment from : MSUSpartanFootball