BBQ Pulled Pork Shoulder | How to Make Perfectly Juicy Pulled Pork Every Time

  • Opublikowany Rok temu

    allthingsbbq

    Trwanie: 16:48

    Chef Tom brings the flavor with this perfectly tender smoked Boston butt pulled pork shoulder, cooked on the Yoder Smokers YS640 Pellet Grill!
    Shop @ ATBBQ: www.atbbq.com/
    Full recipe: www.atbbq.com/thesauce/bbq-boston-butt-pulled-pork-shoulder/
    Featured products:
    Yoder Smokers YS640 Pellet Grill - www.atbbq.com/yoder-smokers-ys640-pellet-grill-standard-cart.html
    Wusthof Classic 6" Curved Boning Knife - www.atbbq.com/wusthof-classic-6-inch-curved-boning-knife.html
    ATBBQ Injection Mixer Bottle - www.atbbq.com/atbbq-injection-mixer-bottle.html
    Butcher BBQ Pistol Grip Injector - www.atbbq.com/butcher-bbq-pistol-grip-injector-50-cc.html
    Hantover Knit Gloves - www.atbbq.com/hantover-knit-gloves-white-60-40-blend.html
    Hantover Nitrile Gloves - www.atbbq.com/hantover-nitrile-gloves-black.html
    Sweetwater Spice Smoked Apple Spice Butt and Rib Bath Brine Concentrate - www.atbbq.com/sweetwater-spice-smoked-apple-spice-butt-rib-bath-brine-concentrate.html
    Plowboys BBQ Yardbird Rub - www.atbbq.com/plowboys-bbq-yardbird-competition-bbq-rub.html
    Cattleman's Grill Smoky Chipotle Coffee Steak Rub - www.atbbq.com/cattlemans-grill-smoky-chipotle-coffee-steak-rub-seasoning.html
    Plowboys BBQ Tarheel Tang BBQ Sauce - www.atbbq.com/plowboys-tarheel-tang-bbq-sauce.html
    Holmes Made Dad's Spicy Garlic Dill Pickles - www.atbbq.com/holmes-made-dads-spicy-garlic-dill-pickles-32-oz.html

Harry Meyer
Harry Meyer

I have watched a number of YouTube videos on smoking pork shoulder since I became interested in it. I have watched this one a few times and yesterday improved my process thanks to you. Your information on trimming the butt, injecting, rubbing and smoking is on point. Your temperature and wrapping information cut the time dramatically from what I was doing and improved the end product. This channel is my go to source for all things BBQ.

8 dni temu
allthingsbbq
allthingsbbq

Wow! Thank you for taking the time to comment, we hope that you hang out with us each week as new videos are released! Thanks for watching!

8 dni temu
Wayne Dean
Wayne Dean

really good thanks!

14 dni temu
Andrew Harris
Andrew Harris

This channel has helped me change my perception on adding heat/spice to my food. Thanks and please keep cooking!

17 dni temu
RipeSteel
RipeSteel

Looks so amazing! I'm definitely making this!

24 dni temu
Gary King
Gary King

.

24 dni temu
Blackhawk556
Blackhawk556

I need to master the injection (flavor) technique. What flavors/brands to buy. That makes a huge difference.

Miesiąc temu
Manybeers
Manybeers

Hmmm. pre mixed spice? Not really a how to video....more like a what to buy video, lame

Miesiąc temu
HUMBLE GREEK
HUMBLE GREEK

I know I might sound crazy to some people but I always finish my pulled pork with a good amount of lemon pepper seasoning before I wrap 😋 the taste is just different when you get that lemon tang once in awhile in a bite.

Miesiąc temu
Stafford Duecker
Stafford Duecker

There is no reason to inject a pork butt...

Miesiąc temu
ChumpSauce
ChumpSauce

Thanks for the video

2 miesięcy temu
Phil Marrone
Phil Marrone

I was wondering what you had on the bottom shelf

2 miesięcy temu
Emmanuel Guzman
Emmanuel Guzman

So has anyone tried the recipe themselves?

2 miesięcy temu
Grizz1y
Grizz1y

What kind of table do you have prep your meat

2 miesięcy temu
Geoff Bacchus
Geoff Bacchus

what kind of knife is that.....need one of those to trim fat !

3 miesięcy temu
KesselRunHero
KesselRunHero

No.

3 miesięcy temu
Ken Sundstrom
Ken Sundstrom

Love pickles on my pulled pork. I don't like coleslaw

3 miesięcy temu
Brendan Coulter
Brendan Coulter

Would a slow cooker work as a stand in for the foil wrap? If you wanted to save money by not keeping the smoker running could you transfer the pork when you would normally wrap it into a slow cooker?

3 miesięcy temu
Daniel Banks
Daniel Banks

First, thanks for the videos! I appreciate your style and have enjoyed the recipes I have tried! If I were to do this two to 8lbers at the same time, would I expect to double the cook time on a pellet smoker? I am preparing for a party and want to make it fresh as possible. Thanks in advance on any advice!

3 miesięcy temu
Christopher Ritter
Christopher Ritter

You know he is a true pit master when he himself smokes.

3 miesięcy temu
Jillian Norwood
Jillian Norwood

That looks so good!

4 miesięcy temu
Greg Soucie
Greg Soucie

Awesome stuff. Will be making this one too. Dig your videos man. Great work.

4 miesięcy temu
Djravechild
Djravechild

I am curious if you could use butcher paper instead of foil? I had been using aluminum on my variation of your back yard brisket and the last time I used butcher paper and it was awesome, but not sure pork will work out the same.

4 miesięcy temu
Ryan I
Ryan I

Thanks! Going to smoke a ~5 lb pork butt tomorrow for pulled pork. Your video is very informative & easy to follow for us non-pros 👍

4 miesięcy temu
Patrik Rehm
Patrik Rehm

Thx!!!❤️

4 miesięcy temu
Roo
Roo

I'm loving the trimming techniques, thanks chef Tom! you're my new go to channel for BBQ as I learn new ways to prepare food for my family and friends.

4 miesięcy temu
Matt Zigler
Matt Zigler

What is the benefit of using foil over butcher paper? Is it because the butcher paper absorbs the moisture?

4 miesięcy temu
Larry Eaton
Larry Eaton

Why do us southern boys call you guys 'dam yankees"? It all started when we got a hold of your dam good BBQ. Of course you yankees did not invent BBQ! It comes from Mexico. I like your talents in BBQ!

4 miesięcy temu
Marcus Orillious
Marcus Orillious

Well done, looks amazing! Smoking one tomorrow. Thanks for sharing your skills with us.

5 miesięcy temu
anenkris De Pril
anenkris De Pril

Just ordered a Boston butt to bbq this weekend. First one went well, going for a larger one this time.

5 miesięcy temu
KJ P
KJ P

Is it cold outside?

5 miesięcy temu
Aaron Gorham
Aaron Gorham

Did the trick where you cut out the membrane today and it made a HUGE difference. Thanks for the tip!

5 miesięcy temu
Gregory Wagner
Gregory Wagner

Great video! I would like to see more of you cooking on the offset cooker! not a fan of the set it and forget it but then again it is freezing outside lol

5 miesięcy temu
ZmannR2
ZmannR2

This is the BEST recipe I’ve seen on YouTube. I however take my time and keep it at 235 the entire cook

5 miesięcy temu
Patrick Kendall
Patrick Kendall

You can't say Tar Heel and not steam your buns.. it's simply illegal.

5 miesięcy temu
Joseph Barr
Joseph Barr

This has been a huge help to me this morning in trying to get dinner on the smoker. Found it a little bit late in the process, but I’m doing another one tomorrow, so can’t wait to rewatch this and get an even better finished product tomorrow. Have a ton of questions, but I have to get to work soon. Be back soon...

5 miesięcy temu
WinderFullLife
WinderFullLife

wanna win a smoker you can do this yourself on? come check out our giveaway traegers!

6 miesięcy temu
Alexander Asadullah
Alexander Asadullah

Super I like it, Good job I wonder you are chubby 😜😂 I am kidding Excellent explanation 👍

6 miesięcy temu
BluRazor
BluRazor

Sold!

6 miesięcy temu
Jim Neidert
Jim Neidert

Tom gives the best presentation on pulled pork I have seen. Thanks Tom!

6 miesięcy temu
Kevin Kelsey
Kevin Kelsey

I learned so much just now. Taking my pulled pork up another notch! Thanks!

6 miesięcy temu
leyley1970
leyley1970

ohhh.. .i top mine with my sesame soy dressing slaw..

6 miesięcy temu
onetwocue
onetwocue

My question is how do I get rid of some of the fat? The juice too me was just fat cause it felt greasy in my hands

6 miesięcy temu
Ken Franklin
Ken Franklin

Chef, what about butcher paper for the wrap?

6 miesięcy temu
Robert M
Robert M

It's a real treat to watch a truly sharp knife cut through the fat and membrane with nary a hint of effort. People would do well to get quality knives if they're going to cut anything.

6 miesięcy temu
Dave Johnson
Dave Johnson

Did this on Sunday. Amazing flavor. Probably the best port butt I've done. Thanks for the seasoning tips.

6 miesięcy temu
Paul Flanagan
Paul Flanagan

Looks good, bet it tastes fantastic !

6 miesięcy temu
pete jemmott
pete jemmott

ok, hold up, you lost me on this one at "Remove the entire fat cap"

7 miesięcy temu
ryeguy01
ryeguy01

Like he said, there's plenty of intramuscular fat so it really serves no purpose.

7 miesięcy temu
Harry Vogelei
Harry Vogelei

I've been looking at some quality knives. Do you have any suggestions or what brand you go to for trimming and cleaning up/carving your meats? I have been getting pretty serious about bbq lately. All of your methods are spot on and I love watching ALL of your content. Keep up the great work! I'm obsessed!

7 miesięcy temu
Dave Pallotta
Dave Pallotta

For the price and all the knifes you need, you get very good quality and Yes they are sharp. https://www.swissarmy.com/us/en/Products/Cutlery/Knife-Blocks--Sets/Natural-Competition-BBQ-Set-7-pieces/p/5.1003.71-X1

5 miesięcy temu
kerimalp karahan
kerimalp karahan

I gotta know what sharpener you’re using

7 miesięcy temu
allthingsbbq
allthingsbbq

https://www.atbbq.com/accessories/cutlery/knife-sharpening/wusthof-easy-edge-electric-knife-sharpener.html

7 miesięcy temu
J Goree
J Goree

Excellent Video

7 miesięcy temu
DannyD
DannyD

Let’s do some bbq in The Bahamas whenever your ready! We love the channel down here. 🇧🇸😎

7 miesięcy temu
Brianmason3636
Brianmason3636

Dude you come to my house and cook this anytime!

8 miesięcy temu
fly 13
fly 13

I've been smoking pork shoulders for years, and just learned a key step I wasn't doing. Who knew? Thanks!

8 miesięcy temu
Andrew Dodge
Andrew Dodge

@fly 13 thanks for taking the time to reply and educate! 👍🏻

8 miesięcy temu
allthingsbbq
allthingsbbq

glad to hear it! A+

8 miesięcy temu
fly 13
fly 13

@Andrew Dodge Watch 2:10 - 3:10, you can surgically remove some nasty intermuscular crap you're otherwise forced to remove after cooking (hopefully for your guests) when pulling, as well as doubling the meat surface area for seasoning and smoke. Have fun!

8 miesięcy temu
Andrew Dodge
Andrew Dodge

What step for us newbs?

8 miesięcy temu
Dennis L
Dennis L

I can't watch any other chef but TOM! Chef Tom, Keep those videos coming!!!!!!

8 miesięcy temu
allthingsbbq
allthingsbbq

Deal!

8 miesięcy temu
Mark Harris
Mark Harris

hi do you brine it? if yes before or after trimming?

8 miesięcy temu
S G
S G

Looks amazing. My version would use a brioche Pickel and little spicy brown mustard on bottom bun, topped with shredded cabbage and jalapeño.

8 miesięcy temu
Seth Boardman
Seth Boardman

I really enjoyed the video!! Could you do a video that uses typical kitchen ingredients for homemade rubs, marinades, and sauces? Sometimes it would be nice to not have to buy so many extra things that you may not typically have. Thanks!!

9 miesięcy temu
Seth Boardman
Seth Boardman

I really enjoyed the video!! Could you do a video that uses typical kitchen ingredients for homemade rubs, marinades, and sauces? Sometimes it would be nice to not have to buy so many extra things that you may not typically have. Thanks!!

9 miesięcy temu
Samha1n666
Samha1n666

Would like to see if you can make more videos smoking on a gas grill.

9 miesięcy temu
pim1234
pim1234

Just what I need, I am bbq'ing my first PP this weekend !

9 miesięcy temu
Mista Benton
Mista Benton

Hi Allthingsbbq where did you get that strainer from

9 miesięcy temu
Michael Leo
Michael Leo

Really awesome video. Excellent info for all steps of the process. I tried it and the pork was really tasty!

9 miesięcy temu
Robert Rudolf
Robert Rudolf

Chef Tom! Awesome video here and others as well. You're very clear, concise and articulate with your instructions and explanations. Thank you for sharing.

9 miesięcy temu
Whiskey Tango-Foxtrot
Whiskey Tango-Foxtrot

I've been smoking butts for 32 years, and I'm looking forward to using your trimming method tomorrow. My first job as a teenager was cooking in a BBQ restaurant. Part of my day was separating the meat from the fat on butts that had cooled. I hated that part of the day. Anything to get rid of those big fatty sinewy pieces I'll do.

9 miesięcy temu
Paypal Sux
Paypal Sux

hey WTF if you've been smoking butts that long I would love to learn a few things from you. Do you have any advice on homemade sauces and rubs? I'm from Georgia and there's some good bbq around here but I'm always in search of the perfect sauce to make at home. I've tried a few recipes but nothing quite hits the spot yet.

3 miesięcy temu
Zeus n Zara
Zeus n Zara

What is the name of that tang sauce for pork butts?

9 miesięcy temu
Zeus n Zara
Zeus n Zara

I found it!

9 miesięcy temu
George Batchelor
George Batchelor

One of the best if not the best I have seen. Very informative. I’m doing this tomorrow.

10 miesięcy temu
black sheep
black sheep

looks delicious

10 miesięcy temu
Caden Potter
Caden Potter

I just had an oinkgasm

10 miesięcy temu
John Hurt
John Hurt

Man I’m not gonna lie I cook mike a lot like brisket. Minimum trim. Rub. Smoke. Pull apart. This gets me very interested in trying your way. I respect it.

10 miesięcy temu
Tim Schenck
Tim Schenck

Thanks, Always my go to Guy on my Yoder. So Much better than my old Treager

11 miesięcy temu
Brandon Tomich
Brandon Tomich

great vudei qks evieuh vbqwr

11 miesięcy temu
Lorrieann Krueger
Lorrieann Krueger

Is there anyway I can prepare it the same way in the oven and get pretty much the same results

11 miesięcy temu
allthingsbbq
allthingsbbq

You can certainly get the tenderness & pulled effect of this if cooked in the oven at the same temperature. You will not get the smokiness, the smoke ring & the bark, which are all staples of classic pulled pork. Hope that helps.

11 miesięcy temu
Full draw
Full draw

Oh it’s on this weekend! Thank you for this recipe.

11 miesięcy temu
Belen Price
Belen Price

Can I cook this the day before?

11 miesięcy temu
allthingsbbq
allthingsbbq

100% yes. After you pull it off the smoker and let it rest for 30 minutes to an hour in the foil or butcher paper, that's when you can start pulling it apart. You will want to retain all of the juices & fat renderings from the foil so that you can reconstitute them into the shredded pork shoulder. the next day, stick the pan in the oven at gently reheat it back up to serving temperature. Hope this helps. thanks for watching!

11 miesięcy temu
WFO Dave
WFO Dave

Pure ART!I just finished eating and I'm already hungry!

11 miesięcy temu
boskoslo1
boskoslo1

Why dont tou ship worldwide :( i wanted to buy all those rubs. Let me know in the future if you will ship worldwide 😢

Rok temu
Joe Allen
Joe Allen

Smoking 2 butts this weekend, was debating on brinning it or not, after this video, I'm doing EXACTLY how you did, looks amazing!

Rok temu
Magic Dinsmore
Magic Dinsmore

Holy crap you put more lipstick on that pig than I've ever seen before. Looks like a hot pile of shit. Sorry dude, I like my pig to taste like pig, my beef to taste like beef, and my venison to taste real. The only reason you need that much seasoning is for your VR goggles.

Rok temu
300 Rivers
300 Rivers

Damn chef, can I get a sandwich please?!

Rok temu
david mchone
david mchone

Smoking a butt for Christmas dinner. I’m going to use garam masala mixed with brown sugar as my dry rub. Any issues that you can think of with going this route?

Rok temu
DRTORQUENSTEIN
DRTORQUENSTEIN

98 vegans and counting.

Rok temu
Jaemin Lee
Jaemin Lee

맛있겠다..

Rok temu
The Comeback Kid
The Comeback Kid

You never wanna lose your juices. That’s with anything in life..

Rok temu
Michael Reynolds
Michael Reynolds

Wow. Just wow. People just cant appreciate how PERFECT the prep work is on this piece. No waste. Perfect trims. I dont agree with the seasonings, but thats all relative and opinions. But just the sheer perfection before its even on heat is just absolutely remarkable.

Rok temu
Jason Kaufman
Jason Kaufman

Why don't you do a whole hog

Rok temu
infinitewonder305
infinitewonder305

You my friend are the real McCoy! Salud de Miami!

Rok temu
B Gonz
B Gonz

Dude are you working outside? Looks like it freezing cold. That aside, awesome video. Thanks for sharing.

Rok temu
Mann Vs Food
Mann Vs Food

looks amazing my brother!

Rok temu
kennyb40
kennyb40

Though I'm typically a fan of atbbq, I can't co-sign this. Being from NC, never...never trim a shoulder that much. All of the stuff you cut away will all break down in the cook adding richness and flavor. The same goes for collagen, which also breaks down, creating a really juicy finished product. I do like the other comment about adding acidity. That's why we do what we do in NC--use vinegar-based sauces, which perfectly compliment the juicy, rich pork flavor.

Rok temu
P
P

aw shit now i wont make it because you didnt co-sign it

3 miesięcy temu
Ulisses Bratifich
Ulisses Bratifich

Única coisa foda, é que não tem legenda. Mas da pra sacar bastante coisa.

Rok temu
Yan Liu
Yan Liu

What you threw out is the best part. Those connecting tissue can be cooked down in a few hours. It is extremely good for your joint and bone health, and your skin and hair. I will never throw it away

Rok temu
Ferrari_Guy
Ferrari_Guy

I don't have a smoker and I want to cook this up.

Rok temu
cmitchel35
cmitchel35

Is that even safe putting that juice over the fully cooked meat?

Rok temu
cmitchel35
cmitchel35

Ok. Thank you!

Rok temu
allthingsbbq
allthingsbbq

100% - it was finished with the pork in the foil packet. Missing that step will leave out SO much flavor. You gotta reconstitute with those juices.

Rok temu
Ian Parker
Ian Parker

Nope

Rok temu
K P
K P

Can wait to smoke my first pork butt! A little off topic , but how do you care for your wooden cutting boards? Great work with everything on here!

Rok temu
allthingsbbq
allthingsbbq

We simply scrub them with Dawn dish soap and rinse with hot water to disinfect. Then we'll cure them with mineral oil or boos block cream as needed. https://www.atbbq.com/accessories/cutlery/cutting-boards/boos-block-mystery-oil-15-oz.html https://www.atbbq.com/accessories/cutlery/cutting-boards/boos-block-board-cream-5-oz.html -Chef Britt

Rok temu
Kyle Elam
Kyle Elam

How dare you cut off that fat!

Rok temu
Larry Mangold
Larry Mangold

I think I found my new favorite BBQ videos!

Rok temu
WINCHESTER VANDERBILT
WINCHESTER VANDERBILT

I know it's an old video but after watching this on its debut, this is what i do everytime i make pork butt just with different seasonings and injection. It comes out fabulous everytime and cutting it down like this really helps with some of that nasty fat/stringy tendon crap.

Rok temu
David Rueda
David Rueda

Great video but I'm from Texas....Salt and pepper, paprika, garlic salt, onion powder, post oak (seasoned wood), 275 for 6 hours, spritz with apple cider evey 2 hours, then wrap the last 2 hours. Sometimes less is best let the wood do the flavoring and you need no sauce or marinades. Good food takes time, lots of hard work and a hole lot of love. But I would eat your food any day of the week. Great video sir.

Rok temu
Cesare Lucarini
Cesare Lucarini

❤️

Rok temu

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