We made Pulled Pork in a Rotisserie Grill, and it was RIDICULOUS!
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- Опубліковано 11 чер 2024
- Today we are going to attempt to make Pulled pork in our Brazilian Flame Rotisserie Grill.
For more information on the Brazilian Flame Rotisserie grill, you can check them out here: tinyurl.com/3b88c3yj
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The Brazilian Flame Knives: tinyurl.com/yajbchck
You can find a printable recipe for the pulled pork and the cole slaw here: twoguysandacooler.com/rotisse...
Items used in this video:
Cherry Bomb BBQ Sauce: tinyurl.com/4bwww32p
Pepper Canon: amzn.to/3JgFTtw
Butchers Twine Dispenser: amzn.to/43ZqVl5
Dial-o-Matic meat pump: tinyurl.com/yv6jp7t9
Custom Cutting Board: tinyurl.com/3ez3ww7f
Drying rack and tray: amzn.to/3umcAC7
Smoke Tube: amzn.to/4cUbSgD
Thermapen: tinyurl.com/5n7y3xsk
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►SAUSAGE & SALAMI STUFF WE USE
Ph Meter by Apera Instruments: amzn.to/2A04Gll
Smokin-It Bella's Cold Smoke Generator: amzn.to/2UVTsX9
Digital Smoker (I use the 4D WIFi): tinyurl.com/mrxbnwkw
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black kitchen gloves (SIZE M): amzn.to/3M4uAWn
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12 Meat Grinder: tinyurl.com/3wxrprx6
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Eric
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The only thing I don't like about your videos is that at the end of them, my mouth is watering. Keep them coming.
Now you're talking.
From sliders to tacos, or just piled on a plate, I *LOVE* pulled pork!
So good!
I think I would use a smoke tube. You can get them 6” and 12”. I use a smoke tube in my electric smoker so I don’t have to constantly adding wood chips
I agree. I bought an electric cold smoke generator for my Electric smoker, wish I'd had gone with a smoke tube, Would have been a LOT cheaper.
This did it. I'm going to buy one of those rotisserie grills.
It’s amazing how you can take this one piece of equipment, and do so many different things with it , who would think to make a smoked pulled pork Boston butt on a Brazilian rotisserie? Hmm, Eric at 2 Guys and a cooler that’s who. lol great video, I could almost taste it. 👍🏽
You can smoker tubes for pellet smokers. I'd just use one of those.
Just once more bite. Just once more bite. Just once more bite. Nuff said!
I may give this a try in my Weber Summit S670 as it has an IR element for the rotisserie up on the back. I have a smoke tube, which works better than the built in smoke chamber on the Weber.
WOW, awesome to see how versatile that cooker is, Im considering buying one now, would be nice to see a brisket as well👍👍
I am going to try it on the BGE rotisserie and report how it comes out. How did you use the leftover pork (meat trims from the beginning)?
I guess if this was the only tool you had, it would be fine to do pulled pork this way, but I don’t see any advantage vs. a normal smoker like a WSM or a Fornetto Basso. In fact, this is more work because of the prep ahead of time. Also, I find it hard to believe that the smokiness from this Rube Goldberg setup is as good as what you’d get from a purpose-built smoker.
I would use a pellet tube with apple and pecan wood chips
That looks like great pulled pork.
About how long did you let it rest?
About 90 min
Can't beat pulled pork that's nearly 100% "money muscle". As to wrapping, in our experience, once the pork gets to about 170F, it's better to wrap it for the rest of the cook. Sometimes we'll even finish in the oven.
👍
Hey, is there a contact email for you? Anyways I tried your website but no luck.
You're always asking for input, also your videos are great! Top channel for sure.
I have a challenge for you... If you'll accept. Vietnamese/Chinese meat balls. maybe the differences between the beef, pork and fish varieties for fat content for emulsification for proper mouth feel and bounce. I've been killing myself to get this right.
Ok Eric I'm going to respectfully disagree with this method and stick with the standard low and slow method with my smoker. The Brazilian Rotisserie Grill is a great cooking tool but seems to be a bit out of its element here with this cook. Thanks for the experiment though it is always good to push the boundaries and try new things. As for brisket I'd suggest that you consider experimenting with Sous Vide 36 hours, Ice bath overnight, then smoke back to 155 F.
Sorry but that machine is rubbish, it flops the rotisserie meat every half turn with no control. Your videos are great for every other thing you have done but this one I won't be re watching. I am always re watching your other videos 👍