Texas Style Pulled Pork | Camp Chef
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- Опубліковано 20 жов 2021
- If you are new to smoking meat we highly recommend starting with pork butt. It's a very forgiving and delicious cut of meat. Plus, These techniques make a great foundation for a lot of slow-cooked pork recipes. Once cooked this pork is great on nachos, sandwiches, burgers, or just on its own.
The full recipe can be found here: www.campchef.com/recipes/reci...
Cooked on the Campchef Woodwind Wifi: www.campchef.com/wood-pellet-...
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Good stuff, Looks fantastic
Great video. I bought butcher paper to wrap with, but have never used it. The bark on that butt looked perfect. I will try the paper instead of foil next time. Keep smoking!
good stuff!
This is the best way to do an elk rump roast!! If you are shy of the game taste, soak in water for 24hrs, replacing water every 4-8hrs. It’s amazing!! Shred it, put in tinfoil tray uncovered, and then back in the smoker with your favorite sauce for another 30min….killer!!
Excellent tip!
How long does it take total?
If I'm doing more than one butt, do I need to combine the total weight too know how long it will take?
So after you wrapped do you put in the theremeter thru the paper ??????
Yuuuuuup
What's the total cook time?
HAHAHAHAHA! He said "leftovers." As if...... That looked amazing.
Guessing you had it up to 300 deg just for the video?
Total cook time, including rest?
Yea no shit right?
Completely depends on the weight of the shoulder/butt. He’s cooking to temp, not time. General rule of thumb though is about an hour per pound of meat to get to the correct internal temp + your 1-2 hours of rest time
Trimming a Pork butt and wrapping a pork butt seems like (2) entirely unnecessary steps in the whole process, but whatever floats your boat I guess. I liked the video, just seems like unnecessary steps.
I just bought a pork butt and I'm about to smoke it. If I can cut a couple steps that would be great, but can you tell me why these steps are not important? I'm new to smoking, and I need all the tips I can get. Thanks
The trimming I agree with you on - it's just personal preference, although a thick fat cap 'can' prevent the bark from setting on that side. But I do think the wrapping is beneficial. It allows steam to tenderize the meat without causing the bark the get mushy - assuming you use butcher paper and not foil. Can you get a fine butt out of the smoker without that step? Sure. But I've tried both ways and I do prefer the wrapped butt. Not as dry on the outer layer and much more tender inside where that white meat is. but then again, that isn't what everyone else might prefer.
I feel like I saw this already... strange.
yeah... We had to update the video. And youtube won't allows us to swap it out. So we re published it. New video coming this week.