How To Smoke Award-Winning Pulled Pork
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- Опубліковано 1 лют 2023
- If we know one meat, it's Pork! Pitmaster Drew shares his secrets on how to make the perfect Pulled Pork in the backyard on a @270smokers7 GS, cooking over indirect heat. This easy recipe will wow you and make you the king of your grill!
In this video, we use a @PrairieFresh USA Prime Pork butt and cook over @BBCharcoal Hickory Lump Charcoal.
Let us know what you think in the comments below and be sure to subscribe for more great backyard BBQ recipes! - Навчання та стиль
Love your channel! Wish we were neighbors 😂
First comment! Gonna try the honey, sugar, butter, technique.
Mr Drew, Milton here from Southeastern NC. I watch and enjoy watching you & BBQ pit masters show and I cook pretty good myself. Have a pellet cooker at present broken and my go to for 25 years is a Grill Dome. MY Question is --> why do you and other professionals cook offset of the fire? I like to have the fat drippings drip onto the charcoal and have that smoke as well. No one else does this. Why and what is wrong with fat burning off over a fire? I am looking to replace my pellet grill. A item or product must be used for a good long while before the flaws of design and bad quarts start showing up. To start with the pellet grill was great, but now I would not own another one no matter who’s name is on it. My Grill Dome is still the best cooker -> that I
There are plenty of teams cooking on drums, which is more direct heat. Those that do, however, are cooking at higher temps, known as hot and fast, which changes how you cook significantly. When cooking on offsets or cabinets, avoiding the direct heat, we’re better able to avoid a heavy smoke, burnt, or bitter flavor that can really impact the meat. We’re trying to use the smoke like salt & pepper, a seasoning that is going to add a depth of flavor without overwhelming it. But there is no one right way to cook; it’s about what you like! I hope our videos help along the way!
Mr. Drew, what up!!!!! Raphael from Southeastern Michigan. Man I’ve been watching your videos for the past few months and they've totally changed how I smoke. Made your St. Louis ribs a month ago and the fam was blown-away (THX Big)! The next quest is the Pulled Pork.
2 Questions; Can you tell me how I can order the Sugars Barbeque seasons you use in your vids? I’ve been searching the Internet to no-avail ☹. Also, Can you let me know the type\brand of white-hot gloves you use under your nitrile-plastic gloves?
My family is planning a trip to D.C. in August and we WILL be making a stop at Smokecraft Modern Barbecue, hopefully I can meet you, I will be HYPED!!!
THX Big!!!
We look forward to hosting you in August!
To answer your questions, Sugars has temporarily (🤞🏻) stopped distributing their rubs due to manufacturing issues. But there are plenty of other great products out there to try! Just find one you like with a hint of heat, then a savory one to match, and you’re set!
Here’s the link for the gloves we get from Amazon:
24 Pairs Hand Work Gloves Safety... www.amazon.com/dp/B09FZH5LC5?ref=ppx_pop_mob_ap_share
Can’t wait to hear how the butt comes out! Thanks for watching! Be sure to follow us on social @smokecraftbbq!
Any chance of a comp pork video? Heard you're going to Wildwood!
In the works! Can’t wait to see how our pork does in Wildwood!
@@SmokecraftBBQ too late! I can't learn some tricks lol
Where is meat from dont think you mentioned in video 😂😂😂
If the rub has sugar in it wouldn’t that black bark taste bitter ? If it didn’t have sugar then that’s a good color for bark but if it does that’s not good it gets bitter to me .
So there is a difference between burning sugar by cooking over high heat and the color created by smoking the meat. Using the GS, we got a bit more color faster due to airflow not being as good as a reverse flow or cabinet, but it held perfect temp so the flavor was smokey, not burnt. If you’re cooking over direct heat, or at higher temps, you will want to wrap sooner to avoid that bitter/burnt flavor. But no matter what cooker you’re using, you should wrap when the color is what you want it. Go too long, it will take too much smoke and you’ll lose the balance you’re looking for. Hope that helps!
Pork has a 'prime' grade ? nope