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Printable recipe below! Join me for an epic and easy pulled pork recipe on the smoker!
Used in this video:
š„ChefsTemp ProTemp S2: https://bit.ly/3u9qvLB
š„Chefstemp S1 breezo: https://bit.ly/47U5XEt
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Smokey Woods Lump Charcoal https://smokeywoodsbbq.com
Roughneck Smoker https://bit.ly/3W0dwUi
Rode wireless Go 2 mic: https://amzn.to/3seAQ7X
Cowboy Hat: Chazhatz.com
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Printable Recipe: https://kentrollins.com/bbq-pulled-pork-sandwiches/
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0:00
you know you've heard that old saying
0:01
ain't no butts about it hold on this is
0:04
what butts is all about pork butts and
0:06
we're going to show you how to get the
0:07
most flavor keep that moisture in that
0:09
pull pork and we're even going to show
0:11
you how to regulate that temperature a
0:13
little easier on your smoker we're
0:14
putting together the best pull pork
0:16
sandwich you ever laid eyes
0:19
[Music]
0:24
on kitchen look a little different to
0:26
y'all hey it's twilight time the sun has
0:29
went down it has we got to season this
0:32
pork butt tonight so all of it'll
0:34
penetrate down in there and get it to go
0:36
where it'll be good and tender and a lot
0:37
of flavor well I went and got me about a
0:40
7 lb pork butt bone in see that bone
0:43
right there that scared me pardon me
0:47
made making a bed so I want you to look
0:50
at this pork buck and see the fat in
0:52
here we need but also when I turn it up
0:55
here you can see the fat striations in
0:58
here throughout the meat I don't want
1:00
just a plain old pale looking pork butt
1:03
I want it to have a little marbl in like
1:04
a steak so I know that it's going to be
1:06
tender now I'm going to start out with a
1:08
base coat of our green chili mustard
1:10
really it acts as a binder but there's
1:13
enough acid in that mustard too that
1:15
it's going to help break down muscle and
1:17
it's going to make it even more tender
1:19
then we're going to go on with that with
1:20
our rib rub and our mosquite seasoning
1:23
now if you ain't got that you can use
1:25
regular old yellow mustard and then salt
1:27
pepper garlic mixed together or your fa
1:29
favorite barbecue rub but to start this
1:32
off so I'm going to poke some holes in
1:34
this little pig to make sure that I can
1:38
get some of that seasoning as it leeches
1:40
and brings all that to the top then it
1:42
soaks back down in there so don't think
1:45
you're going to hurt him just go ahead
1:47
and poke him generously everywhere whoop
1:50
look what stayed on there we better not
1:51
cook
1:53
that getting poked all the way on the
1:55
bottom now I like to take it if there's
1:58
a lot of fat on here I'd trim a little
1:59
off but I like to score this fat side
2:02
also that's going to help that as it
2:05
begins to break down and render to where
2:08
it can get back in that meat dooker are
2:10
you you're paying attention here are you
2:12
you got a big crowd here I do all right
2:15
let me glove up here cuz when you give
2:18
something a mustard bath it sort of gets
2:21
all over
2:22
you and speaking a mustard bath duer you
2:25
haven't had one I don't think sti's had
2:28
one she might have but you know you get
2:31
a dog getting a skunk that Mustard's
2:34
pretty good thing to put on there it is
2:36
so just give us a little bit right here
2:39
at at the first doesn't take a lot this
2:43
is going to act as a binder really to
2:45
help hold that seasoning on there but
2:47
there's a little acid in this mustard so
2:51
we
2:51
know that acid breaks down muscle
2:55
connective tissue which is going to make
2:58
things more tender so we'll get a little
3:00
on the back side make sure we get it
3:02
everywhere else too duer do you like
3:05
mustard on your pork butt I think it
3:07
brings out a great flavor when you
3:10
season this I like to start with the fat
3:13
side on the bottom cuz when we turn it
3:15
over that's what's going to be there the
3:17
fat side up is what's going to finish
3:19
because we need to cook it fat side up
3:21
and you might get it covered so much
3:23
with seasoning you think I don't know
3:24
which one the fat side was so you can
3:26
start with either one you want I like to
3:29
sprink up high I think it gives a better
3:32
coating and remember this is 7 lb of
3:35
meat and we want that seasoning to
3:37
penetrate so we're going pretty heavy
3:39
all the way around we are now we're
3:42
going to go on top of that with some rib
3:44
rub it's got a little brown sugar little
3:47
chili powder to
3:51
it I like to season a pork butt pretty
3:54
heavy cuz it takes all of it to get it
3:56
in there give it a little Pat not like
3:59
you're mad at it just a little friendly
4:03
pad now we're going to turn it
4:07
over start back with some more
4:11
mosquite it's got a little ancho chili
4:13
but folks it's the smoke that you're
4:15
getting off the ancho chili taste not
4:18
that it's got heat to it all right we're
4:21
not going to cover this before we put it
4:23
in the ice box because when you do if
4:24
you wrap it tight then you're touching
4:26
That season and everything and you might
4:28
pull some of that off we want it to be
4:29
able ble to sweat and absorb them juices
4:31
I'll see y'all in the
4:33
[Music]
4:57
morning rise and shine it's pork butt
5:00
time yes it is I got up early this
5:02
morning took this pork butt out of that
5:04
ice box let it set about an hour to let
5:07
it warm up a little that way we're going
5:08
to get a better cook time on it because
5:11
we're not so cold when we're starting
5:12
off but hey big shout out and a big
5:15
thank you to Chef's temp for sponsoring
5:17
this video you've seen me use a lot of
5:19
Chef's temp product in the past but
5:20
today we're going to be using the prot
5:22
temp Plus Wireless thermometer you can
5:25
put that probe in there it's for longer
5:27
Cooks put it on the smoker got it
5:28
programmed on your phone this thing will
5:30
tell you the internal temp you'll get
5:32
your Target Temp you can set your cook
5:34
time hey it's not rocket science work
5:37
anymore Chef's temp has took the guest
5:39
workout but hey I am really excited I am
5:42
because they just launched a new product
5:44
called the Breo now the Breo is a fan
5:47
that connects to the vents on your
5:49
smoker or your grill that is going to
5:51
help you regulate your temperature and
5:53
keep it constant this breeo fan when
5:56
it's programmed in there you can Target
5:58
that temperature you want won't and the
6:00
fan will kick on you can either set it
6:02
as intermittent or constant I'm liking
6:04
this I can sit in a chair and take a nap
6:06
be sure and check out all their product
6:08
you know they always take care of our
6:10
fans they do there will be a discount
6:12
down there that you can
6:14
[Music]
6:25
get now I have smoked brisket pork butts
6:28
about anything you can throw on a smoker
6:30
but when I think when you're cooking
6:32
pork I think you need a water pan in
6:35
there to get you a more wet moist smoke
6:38
that's going to keep everything a little
6:39
I would say damper it ain't just a harsh
6:42
dry smoke that you're getting you're
6:44
increasing humidity level in there sure
6:46
which is going to help once we've
6:48
reached 165 we're going to take it out
6:52
what are we going to do give it a little
6:53
Spritz of apple cider vinegar that's
6:55
going to keep that moisture up on that
6:56
meat then we're going to wrap it because
6:59
folks when we wrap it and put it back in
7:01
there then it's going to get more tender
7:04
more flavor all that fat stuff is going
7:06
to render back down through there I
7:08
can't wait to get it over with so let's
7:10
start
7:14
[Music]
7:28
[Music]
7:47
got the 165 that fan did its job kept it
7:50
at 275 cooking temp but we reached that
7:53
165 internal temp look that Cherrywood
7:56
done give me some good bark good color
7:57
on there you see me like a double sheet
8:00
of this aluminum fold down sprits it
8:03
really good with a little apple cider
8:04
vinegar then we're going to give it a
8:06
good bath again before we tell it night
8:09
night one more time this is going to
8:11
make sure that we get some extra
8:13
moisture into that
8:16
meat so we're going to make sure
8:18
everybody's got some on it now it's time
8:21
to wrap it again
8:23
[Music]
8:32
make sure you get her sealed up tight
8:35
everywhere now remember this is still
8:38
fat side up our probe is going to go
8:41
back in there because we need to know
8:43
that internal chimp has reached 24 to
8:46
finish so we're going to find a spot
8:48
right there whoops that hit a bone I'm
8:51
going to scoot over I'm going to patch
8:52
that
8:53
hole there we go right there back to the
8:56
fire it goes
9:00
well I guarantee you we need to put some
9:03
more wood and some more hardwood lump in
9:05
there because we got to get that
9:06
temperature up to 300 now to finish this
9:09
cook so let's see where we're at I got a
9:11
little wood laying here it's not going
9:13
to get any more smoked flavor I just
9:15
need a little combustible chamber here
9:17
to go so we're going to pull this out
9:20
just a little rake some of them coals up
9:22
here at to
9:24
front we'll put some of this down it'll
9:27
catch pretty quick we'll put some
9:29
hardwood lump on top of it well it's
9:32
caught a hold it has and I need to get
9:33
that internal temperature to where it
9:35
will get up to 205 when we finish and
9:38
that's probably going to take us another
9:40
2 and 1/2 to 3 hours so I'm going to
9:43
load this up we'll get that breeo fan
9:46
back to going reach that temperature of
9:49
300
9:51
[Music]
9:59
oh
10:01
[Music]
10:05
[Applause]
10:06
[Music]
10:22
[Applause]
10:23
[Music]
10:53
[Applause]
10:55
[Music]
10:58
oh
11:00
[Music]
11:04
when I unwrap that full and that Aroma
11:07
coming got me I'm thinking I'd have
11:08
cooked another four or five hours just
11:10
to get me a smell of that but you seen
11:12
as we went back through there we took
11:13
that off when the internal temperature
11:16
was 204Ā° so we was real close brought it
11:19
over here put it in a full pan and I
11:21
just wrapped it on top of that I let it
11:23
set for 1 hour and then you just take it
11:25
out of that full watch that bone just
11:27
pull out of there I mean so easy get
11:30
them Forks shred it however you want it
11:32
and hey it is good to go it is a done
11:35
deal we made this up some cold SLA got
11:37
our favorite barbecue sauce right here
11:39
our Red River Ranch mud and I am fixing
11:42
to get me a bite Shen if we have no
11:44
objections I've been waiting we've been
11:47
waiting a long time a't we
11:52
[Music]
11:55
l going to do the Piggly Wiggly Shuffle
11:58
mhm
12:01
look at all that goodness in there I
12:03
mean there's so much flavor that that
12:05
Hickory and that cherry brings out but
12:07
hey it's not just for sandwiches you
12:09
could take this same P pork put it in a
12:11
good hot cast iron skillet with a little
12:13
orange juice in there make you some
12:15
carnas put it on some tacos you could
12:17
carve this up serve it for Easter dinner
12:19
it would be really good it would you
12:21
know this brezo fan was so precise I
12:24
would be sitting in there in the house
12:25
and I would hear it come on so I'd look
12:27
at the phone and check the temperature
12:29
right where I wanted it every time so
12:31
hey that thing is well worth it I
12:33
promise you it will take the guess work
12:34
out of it like I said these are good
12:37
products you I stand behind them every
12:39
one of them I know will get the job done
12:41
and make you a better cook and it will
12:43
be easier for you to get there and don't
12:45
forget they've hooked our fans up as
12:47
always they're going to offer you a
12:48
discount that you can have you know I've
12:50
had a lot of good help it's been a long
12:52
cooking day today they was up with me at
12:54
5:30 this morning when we took that out
12:56
of there so the one that spent the most
12:59
time out here working the hardest was
13:01
the Magi Lulu can you see get around
13:04
here where people can see Lou got a
13:06
haircut today I bet y'all didn't know
13:08
she had that many spots Lou you missed
13:10
it it's right here and dangerous Duke
13:13
we're not going to forget you buddy
13:15
there you go but it is with great pride
13:17
honor and privilege that I tip my hat to
13:19
all our servicemen and women and
13:21
Veterans who have kept old flag of
13:22
flying we appreciate you each and every
13:24
one rest of you come on in here close I
13:26
smell like smoke and it's been a long
13:28
time ah big old hug God bless you each
13:32
and everyone and I'll see you down the
13:34
pool pork sandwich Trail
13:39
[Music]
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