The JUICIEST pulled pork EVER and here's how we did it! | Big Green Egg Recipes
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- Опубліковано 29 вер 2024
- We have found the secret to making the juiciest pulled pork EVER and it is amazing! Have you ever wrapped your butt in foil, only to have it rip and all of those tasty juices escape? Well, this is the solution to the problem and it works great! We used our BBQ pot and covered it in foil and it really made the best pulled pork that we have made. I won't go into it further but once you watch the video, you will want to go fire up the smoker and try it for yourself.
Full RECIPE and blog here: www.fogocharco...
Here are links to the products we used in the video:
NOTE: Due to shipping delays, the FLAMEBOSS Thermometer is not yet available
FOGO Super Premium Charcoal- www.fogocharco...
Notorious P.I.G. Pork Rub- shop.kookio.co...
FOGO Fire Starters- www.fogocharco...
Grill Pot- ** NO LONGER IN PRODUCTION! HERE IS WHAT I USE NOW--shop.kookio.co...
FOGO Temperature Gauge- www.fogocharco...
Leather grilling gloves- shop.kookio.co...
Follow Ron’s Instagram for BGE & Grilling content: / cptnron302
If you’re ready to start cooking, have FOGO CHARCOAL delivered directly to your grill! www.fogocharco... FREE SHIPPING on all orders over $45.
Let us keep you posted and follow FOGO Charcoal to get inspired:
Instagram: / fogocharcoal
FaceBook: / fogocharcoal
FOGO Rewards Program- www.fogocharco...
This really was the juiciest pulled pork we have ever made! PLEASE, hit the thumbs up, leave us a comment and Subscribe to the channel. This helps us in many ways but it helps our videos with the new algorithm.
That’s looks incredible. I really do like a juicy but lol
Don't we all Jim, don't we all........
went to your website, no container shown that you used?
Yes, unfortunately, the manufacturer stopped producing it for some reason. We have other sizes available on our site.
I didn't watch the video but for the first 2min. So he may have cover this. But i have been doing pork puts in a pan for years after smoking. After it is done i take and poor the juice in a glass and let it cool while the butt rest. Once the fat separates from the juice i pull it off the top and than add the juice to the butt when i pull it.
When it hit the finishing temp, I just shredded it right in the pan, juices, fats and all. Too much flavor to give up!
I smoked my pork with Cherry wood for 12 hours at 250 then till my thermometer read 165 then I strained the juices and put it back in the juices, covered with foil and smoked for another 2 hours. Everyone in our neighborhood loved my BBQ. For some reason they can't believe a Woman can smoke a great Butt!!!!!
Some of the best pitmasters I know are women
Thanks for this video. I’m going to try my first low and slow on a shoulder pork next days. Can I use butcher paper instead of using tin foil?
@@jblackseason Hey, good luck with it! Yes, you can def use butcher paper but get ready, it’s gonna be dripping like mad!
I haven't tried this yet. But I'm wondering if this could work with the Egg Genius accessory. I'd like to use enough lump charcoal to last the whole duration of cooking, because the ConvEggtor can be a bit inconvenient to remove to add more charcoal. Any thoughts?
Yes it will. Whether you use an Egg Genius or not, one firebox full of charcoal should last was longer than just one cook. Fill it to just below the conveggtor and you will have plenty of charcoal for the duration of your cook.
I do almost the same thing only difference is I use the aluminum steam table pans and cover the pan with aluminum foil I also like using hard apple cider as my liquid
Heck yeah George! I'll bet that cider makes it even better, great idea.
Just slow cooked a 7 lb Pork Butt last night and followed the directions and was blown away how good the pulled pork was. Even my wife, who generally does not like pork, said it was awesome. Took a total of nearly 9 hrs at 250 degrees. Thanks for the video!!
That is fantastic Steve. We are so glad that you enjoyed it!
That’s might fine looking pulled pork Ron
It was definitely one of the best I've made.
Hi Capt Ron! I can’t tell from the video but do you recommend fat cap up or down when smoking?
Hey there! I always go fat cap up with pork butts.
I am sure you have seen the BGE disposable drip pans to cover your plate setter. I like em a lot for the convenience vs foil. The kick ash can is a great accessory for clean up as well. I highly recommend those.
I have learned alot from the videos, keep on creating content. Fogo and the BGE are "grate" :P
Marc, your "grate" comment gets you the best comment of the day award for sure!!! Yes BGTW, those are all great accessories.
Where do we get the pan you used and the grate,I’ve never seen one in my grocery store.I don’t think I heard how long was the first cook
There is a link in the video description. The pan we used is no longer in production but we actually like the new one we have even better.
I just subscribed to your channel after a previous video but now I’m going to unsubscribe because this video is one big commercial for all kinds of things
Sorry to see you go. You know, we are a company that stays in business by selling all kinds of things.....
Harvesting a hog for the oven and the dinner table is an excessively decent thing to do!
Yes it is
Followed your recipe to the letter and it took 9 hours, and the drip pan burned up.
Hmmm, seems to me that something is off. It may have also been an larger butt?
I smoked this recipe on 06/08/2023. I use a medium BGE and filled the hopper with FOGO to just above the ring and it completely burned over 8 hours at 250 degrees. I prepped the meat the night before with a homemade rub, easy on the salt and sliced the fat cap thin. During the burn, I spritzed the meat with a mix of apple cider and apple cider vinegar every hour and rotated the grill 90 degrees too. A couple of things to point out: elevate the drip pan off the defuser. If you don't the chicken broth (or any liquid) will quickly boil off and burn. Second, you will need to refill the pan with broth every hour. I went through almost 2 quarts of of broth and refilled the pan when going to rest after 7 hours on the grill when it hit 206 degrees. Third, I did not crumble the meat into the remaining broth like you suggested. The broth was very salty, almost consentrated even though I used a low-salt rub. There wasn't much broth in the pan, maybe 2 cups, but crumbling the meat into the remaining liquid would have ruined the meat. BTW, the remaining broth was dark like coffee. The meat turned out great. Cooking on a BGE is a process. It is not fire and forget like a pellet grill. I enjoy your channel. Thanks. V/r Mark
We are glad that you like the channel Mark! Thanks for tuning in
I followed this recipe on my new BGE (and romertopf) and it came out perfectly. Don’t kid yourself though, you are putting all the rendered fat back into the meat. When you take the leftovers out of the fridge you will see what I mean. That said, I love this channel, it’s entertaining and informative!
We are so glad that you are enjoying it Steve
Where can find the pan for the butt?
There should be a link in the description but here you go! shop.kookio.com/Clay-Dutch-Oven
Cap'n another hit!! Just ordered Romertopf dish from FOGO. Yeah agree that Dutch oven would work, but I do like my toys. Haha.
Hahaha, we just may be related!
Great method. If you have the time, reduce your heat even more on the final cook, and be ready to wait longer. I do my final cook by setting my stove on it's lowest possible setting (170), and transferring everything to a large Dutch oven (this has basically the same effect as your drop and cover with foil. Instead of a final temp of 200 (which of course is impossible at 170), I take mine out when I can pull it apart. That can take 5 to 8 or more hours depending on the cut. Warning, you'll still have a ton of fat throughout the meat, so if you like leaner pork raise your temp.
I'm lazy Todd, that sounds like too much time and work for me....lol
Can’t order the pan anywhere
The manufacturer stopped making it. This is what I use now instead- kookio.com/collections/cookware/products/romertopf-bbq-series-4-qt-dutch-oven
I've done something similar, but I used a foil serving pan, under the eggspander second level cooking rack. Works great!
I think I might even have one of the original clay bakers from my grandma, by the same company as yours. I'd have to dig it out, but, being straight clay, I don't think it'd come clean after being in the egg.
We were actually going to carry the straight clay pots but that is the exact reason that we didn't. They look terrible after a while on the grill.
I got in a hurry and bought the small dish, if the butt is to big for it I will use a aluminum foil pan, should have had patience and bought the large one. Butt it works out!
Enjoy the video! This really was fantastic!
How heavy was your pork butt?
Hey man, you’ve ruined me of watching pretty much any other videos on UA-cam for smoking. It’s one thing to be good at cooking/smoking, but it’s another whole skill level to be able to talk in front of a camera and make quality videos. Im still new to egging, so Keep them coming! I would suggest giving an estimated start to finish time in your videos on whatever you’re preparing, maybe mention it, or just throw it in the description.
@@ethanmorrison2601 I am so glad that you’re getting some good value out of them! Thanks so much for the kind words!
Capt. Ron, Wow, this is the juiciest pulled pork I ever had! Used FOGO Eucalyptus charcoal for the first time and followed your recipe, outstanding results. Thanks, keep the videos coming!!!
That is fantastic Lloyd, I am glad it worked out!
I cook tied together 2 bone in Pork Butt approximately 11 lbs. Following your lead. It took 7.5 hours to get to 165. Then after wrapping it took 9.0hours to reach 203⁰.
Total cook time 16.5 hours at 260⁰ for the first 13 hours. Then at the last 3 hours. I raised the temperature to 310⁰ to speed thing up. Is that normal for that large of a pork Butt ?
It did come out awesome. Tast was fabulous.
That seems like a long time but I suppose that it is possible.
Would both of the ROMERTOPF BBQ SERIES - CASSEROLE DISHs fit in a Large egg? Or would I need to get the medium dish?
Yes, I use the large dish in my large Egg
@@FOGOcharcoal Thank you.
I like to smoke a pork butt more traditionally, however when it's time to wrap I transfer it to a foil pan lined with extra heavy duty aluminum foil. When it's up to temperature and probe tender I will remove it from the heat and let it rest for at least an hour. Then transfer the butt to the pan that I will shred it in and pour the drippings into a fat separator. I can then add just add the juice back to the pulled pork. There's still plenty of fat left in the butt for flavor but the juice is not mixed with the fat drippings once it's redistributed in the meat. Awesome flavor.
That is actually a great idea. I like the separator idea
Howdy Cap, does it matter if fat cap is up or down? Thanks for the content! Made this last year and it was great! (Just can't remember which direction I had the butt)
Fat cap up for pork butt!
CptnRon302: "Have you ever wrapped your butt in foil, only to have it rip and all of those tasty juices escape?" Not yet, have you?
Great video Ron. This sure seems like a better way to smoke a butt.
Hey Jay, thanks so much man. I'm glad you are getting some helpful info out of these vids!
Hello Capt. Ron.
This was the best pork butt I have ever made. I followed your instructions to the letter. This port butt was so juicy.
Thank you for showing us how to do this. Description of the pork butt I cooked: It had that great pinkish red color from the smoking for about one inch into the meat,
Difference between what I did any you did was very minimal. I used the MEATER Thermometer, Wood chunks was Cherry (not soaked as you have instructed us in other videos.),
I love the FOGO BLAZABALL for starting my FOGO Charcoal. Keep those videos coming. I have learned so much from you and greatly appreciate it.
Hey there, this is all so great to read. I am SO glad that you have found some value in these videos!
I’ve been doing this for years. I’ve just always had it already in the pan instead of on a rack.
It is definitely a great method. The rack allows it to grab more smoke in my opinion.
I just cooked a 6 lb 8 oz PB on 27 March. I trimmed most of the fat off, seasoned it with a homemade rub and spritzed with a mix of apple cider and apple cider vinager. I did not use a binder. I cut it half, putting the bone end on the BGE at 270 degrees with FOGO coal over a pan of water and apple cider. I put the other end in a crockpot (high temp about 300 degrees) on a bed of oinion slices along with the water-cider mix. The gill meat hit 175 degrees after 3.5 hours and the pot meat was at 165. I rolled the pot meat it over spritzing it down and left it in the pot for another 1.5 hours. I pulled the grill meat off, spritzed it down with cider then wrapped it in butcher paper then sealed in foil, back on the grill at 350 degrees for another 90 minutes when it hit 207 degrees. The pot meat reached 200 degrees by this time, so I spritzed it first then wrapped like the grill meat and put both in a cooler for 2.5 hours. I unwrapped them both at the same time for a taste test. The meat was 155 degrees at test time and easily pulled apart. The grill meat was better in my opinion, but the pot meat goes well spritzed again, heated and topped with sauerkrut in a sandwich. The gill meat has a nice smoke (apple wood) flavor and I topped with BBQ sauce. Since I try to avoid a lot of fat in my diet, I opted to cut off the fat cap and trimmed it up. I can see where you get the juicy meat by not trimming out the fat and putting it back in the broth-fat liquid to finish. Yes, the fat brings the flavor, but if you want to opt out of all the fat, use a spritzer to juice the meat. I am liking the FOGO coal now sold at ACE Hardware.
That was a great test and just may use it in a video! You can definitely save the waistline a lot of expansion by trimming off the fat. The spritzing in place of the fat is a very, VERY interesting idea! Thanks for the write p, I really found it interesting.
#CaptainRon going to try this and hope it comes out like yours. Enjoy your channel very informative and entertaining.
Hope you enjoy! Let me know how it turns out
I need to know your web address, and did I here you mention that pan was for sell on your website? Okay, I have found your website and the pan. Where do you find the screen that goes over the top?
It is a rack that I got with a small cookie sheet or jelly roll type of pan.
I’ve tried this twice. Both times the juices (mostly) solidified in the pan. I think I’m using plenty of chicken broth…only thing I can think of is that I’m not using enough?
How does it solidify? Are you refrigerating it?
I just met Tillman last month. Loving your videos. Oh, and great name. I’m Ron too.
Hey Ron! Yes sir, Tillman is a great guy, lives about 5 miles from me.
Capt. Ron, I did a select (I know, that is all I could find locally) brisket using this method. I injected with Kosmos Brisket mixture and used Wagyu Tallow as a binder for the Texas rub used. Spirts about 5 times every 45 min to hour in the beginning (1/2 apple cider vinegar and 1/2 water), then placed in the aluminum pan and covered with aluminum at 180, used beef broth as liquid in pan. cooked to 203. Rested it in a cooler for 6 hours. HOLY COW, you can make a sub par cut of meat taste awesome and moist. Thanks for this method, it is fail proof if you have the time. Did cook at 225 - 240 for 16 hours. I am going to ask every time, you need to sell me that blue egg!!!
LOL, the never ending love for blue eggs. That is so true, with a bit of knowledge, you can definitely improve a piece of meat.
Would a LeCruset work since I don't have the ceramic pot you have in this video?
Yes! It would work like a champ. A little elbow grease to clean it afterwards though....
About how long for the total process. Looking to cook for friends but don't know what time to start so they aren't waiting.
The entire recipe along with coking times are in the link to the blog.
I almost hate that I came across this recipe, I literally have to smoke every time I'm off, my daughters and son-in-laws absolutely love this! Thanks Cap'n 👍
Try it out, I think the fam will love it!
The pulled pork was super, my mistake was to shred it in the pan with juice and it was a little “soupy” next time I will pull it out of the juice to shred. Okay Captain Ron, have you tried this technique with brisket or a turkey breast? Might be a winner. Keep up the good work, I watch for your new episode every week. Merry Christmas!
Hi Ron, great name you have there! I have tried something similar with a brisket and it is also fantastic.
Tell me all your secrets!
Sylvia, if I did that, you'd never be the same....Oh, wait, you mean cooking secrets.....LOL
I got a big green egg large from my company for 20 anniversary and my first cook was a Boston butt . You were correct great first cook
I am a new subscriber. Great content are your UA-cam channel….
That's great Chuck, sounds like a great company to work for! Glad the cook worked out so well for you. Thanks for subscribing, welcome to the family.
Hey Capt Ron! Gonna give this a shot. do you see any issue with using a lodge cast iron Dutch oven for this purpose instead of the ceramic?
Hey Mickey, great question! No, I see no problem with that at all!
Man, I did this butt and it was off the charts, putting it down in the juices and bring it to 203 and rest for an hour, wow it's unbelievably good, poor thing didn't last long. Thanks Cap'n
TRhat is the exact kind of feedback that I like to hear! Glad you liked it Mad Max!
This is how I started doing my butts as well!! Best way, I think, yet! Killin it Capt!!
Great minds think alike my man!
Next time I'll do pork butt that's a great way. Thanks
I love the way it comes out!
I have cooked this twice both times fantastically delicious! Thanks Ron
#fogocharcoal
Glad you enjoyed it Bruce!
You think a cast iron Dutch oven will work instead of clay pot?
Yes! We actually have a great one available at FOGOcharcoal.com
I’m cooking one today , just like this !!
Thanks for all your videos !
Hope you enjoy
That’s how I’ve always smoked a pork butt. Works every time 😊
Great minds think alike my friend!
I really want to try this technique I always use a pan with water that sits on the plate setter but it has to be refilled due to a lot of evaporation. Should I use the water pan in conjunction with the clay pot?
Nah, the pot will be more than enough.
Damn that looks good!!! 🔥🔥🔥
It was freaking unreal!
Excuse me sir…. One of your big blue eggs is not green….
LOL, let's keep that just between us....
I save the juices and add them back in. I've found that the flavor is at its peak on day three, after the meat and spices have had time to thoroughly blend.
That's the way!
Bro, where do I get that pan! Loving the egg life, love your videos!
Hey Nathan, thanks so much my friend, I am glad you are enjoying them! Here is a link for the pan- bit.ly/3J5saVy
Without a doubt the juiciest results I’ve ever had. I’ve tried dozens of recipes. This is the one! I’m fo e searching
Steve, that is a monster compliment to me. I'm glad you enjoyed it. Smoke on my friend!
Like your clay pot, does it clean up easy after being in the fire? Would you put a foil liner in it for easier cleanup?
One of the things that I like best about it is its easy easy cleanup. I haven't put foil yet and it always cleans up really easily. Last time I used it, some stuff stuck to the bottom. I put a little water in it and put it on the stove. The stuff came right off!
ok i bet this could be done with a dutch oven too ... ill give that a shot before i go buy a new pot
Yes, that would work too!
The dish used to hold the pork is out of stock on the website shown in this video. Are there other places where I can get one/is there something else in advance. This recipe looks very good and this is the only obstacle in my path.
When I do this now, I use our dutch oven that we sell. It actually works even better
@@FOGOcharcoal got all the recourses and am going to cook it today. Thank you so much for the help!
Tried this method and will not go back it was the best I have had
Thats awesome!
great video Ron
Much appreciated Rick!
When we you guys be selling the thermometer again?
I'm not 100% sure Kevin, we are working on it.
Enjoyed the video, will be doing this way next time! Thanks!
It really works like a charm.
Where'd you get the grate that fits on top and what dimensions?
Hi Tony, it's just a rack that I had in the cabinet. Any size will work so long as it is bigger than the pot.
great video can you do chicken the same way?
I suppose you could but I tend to like to cook poultry at a higher temp.. There really is no benefit to chicken low and slow.
I’m in the process of doing one like this now! What is the blue Kamado in the background? I see you like BGEs!!
I'll bet it turned out great! It is a limited edition BGE that they made back in 1998. BTW, no, i don't like them.... I LOVE them!
Yes it was amazing! Thank you for sharing this with us! Definitely will be doing more this way. I’ve got a Kamado Joe Big Joe III but I’m thinking of adding a BGE to my collection as well.
Just doin it for the third time, right for the Super Bowl!
You got this!
We used a deep cast iron pan, and it came out great.
Yes! That will work too!
This would be way too heavy and fatty for a lot of ppl
Tasty as can be though
Brilliant! The simplicity and the result! I'll be trying this at the first opportunity
Thanks John, let me know what you think!
What weight of pork butt do you normally go for (both bone in and bone out)?
I usually look for something in the 7-8 lbs range
Your pulled pork looks amazing. I am going to have to try it soon.
Thanks Richard, Id love to know what you think when you do!
If I’m using an aluminum drip pan on the plate setter, can I take it out and throw the whole butt in there when it’s time to get the temp up to 203? I don’t have that dish you used
Sorry I meant disposable foil pan!
Absolutely! Just be sure the fats and juices didn't burn during the cook.
I do not see the pan on your website. Any update?
Hey Kevin, there is a link to it in the description. here it is- www.fogocharcoal.com/collections/cookware/products/romertopf-bbq-series-casserole-dish?variant=41600298713244
I am definitely trying this week. Question: I am cooking for 30 people for a Saturday get together. The only day I have to cook is Thursday, how would you store and reheat and keep moisture? Thank You
Put it all in a plastic bag, juices and all. heat it with a sous vide or get a pot of water boiling, remove it from the heat and submerge the bags of pork in it for a half hour. It'll be just like it came off the smoker.
@@FOGOcharcoal Thank You very much
The pan you use ! Is it a large or medium?
Hi Daniel, I used the large
I can’t stand mayonnaise or mustard. What else can work in place of those please? Thanks,
No problem! You can use anything. I'd recommend hot sauce or look up a product called The W Sauce. It's a game changer.
@@FOGOcharcoal Thank U. 👍🇺🇸
Back again Cap'n, doing another Butt on the XLBGE, can't wait to dig in again. I did want to ask you a question have you ever done eggs on the egg?
Yes, yes I have. They are crazy easy.
Meant to ask you, what's the difference between 203 degrees and if I remove my shoulder at 200 degrees, is the difference really that important?
I’m gonna have to try this out.
Let us know what you think!
I made one like this. Best pork ever.
I am hooked on this method
Looks fantastic Cappy! Great tips my friend. 🤙🏻
You're the best Craig, I always pick up tips from you too!
I use a steam pan and cover with foil. To save the juices.
That'll work too
@@FOGOcharcoal It is one of the better choices I have made with a pork butt.
Hi, I’ve tried this a few times and the liquid in the pot keeps evaporating in the first part before adding the foil and I’m left with a charred mess at the bottom. Any thoughts on how to prevent this? Thanks
Are you cooking indirect? Also, what temperature are you cooking at? You may be cooking it too hot. Make sure your thermometer is calibrated
@@FOGOcharcoalhow do you calibrate the thermometer on a BGE?
@@ronski526 you watch this video- LOL: studio.ua-cam.com/users/videovgHdqflEnBY/edit
Smoke mine for 4 hours and then throw it in the crockpot on low overnight. I know it’s not the best method but it’s an easy way for me.
Hey Roy, there is no right and wrong. If that is how you like to do it, it sounds perfect to me!
@@FOGOcharcoal I always use FOGO charcoal though!
@@roystephens568 Well, we certainly do appreciate that. Send me a message on Instagram or facebook and I'll gladly send you out some stickers! CptnRon302 or Ron Dimpflmaier
Will be doing it this way for next weekend on my BGE!
Awesome, let me know how it turns out. Are you the one I sent this to on Reddit?
@@FOGOcharcoal No it wasn't me but will let ya know..
Hi Capt. Ron! What size is the grate you used??? I am having a hard time finding one that is the right size for the Romertopf. Thank you so much!
Hi jessica, it measures 12" x 7 3/4"
Just to let you know. you can have one that's bigger than the pot, just make sure the meat is centered when you use it.
Where can I purchase the pan you’re using?
Giving this method a try today.
Let me know what you think!
Would you change anything if you used a bone in butt? I want to try this but fogo store is out of those dishes. Thanks for the great idea!
No sir, I wouldn't change a thing. We have had a hard time getting them again. I would recommend the grll bowl kookio.com/collections/cookware/products/romertopf-grill-bowl-maxi or the dutch oven kookio.com/collections/cookware/products/romertopf-bbq-series-4-qt-dutch-oven
@@FOGOcharcoal Got the romertopf grill bowl you suggested and did a port butt yesterday. All I will say it is was fantastic. Thanks for the recipe and technique!
@@roninfl That’s great Ron, so glad you loved it!
So so juicy! Great looking cook Cap!
You are the man TJ, thanks my good friend
I was thinking about trying something like this but using a cast iron Dutch oven
Heck yeah, that'd work too!
I quite often do exactly as this video starts. Once I am up to 165º or so I put the butt in a camp Dutch oven , fat side up and finish it with top heat (charcoal on lid only) until I get to that 200º-205º target. That heat from the top renders the fat cap beautifully, the 'steam has no place to go, and there is zero risk of burning the 'pot liquor'. Try it!
Almost as juicy as mine
Glad to hear!
This is called Bobby’s method guys made a few videos about it
Hmmm, I'll have to look into that!
Who is Bobby? Bobby Flay?
@@CoolJay77 I’m not sure some guy on UA-cam that been cookin on BGE for a long time ,
I can almost smell that aroma
You are in the other room right now and smell the briskets smoking!!! LOL
I love that pan 💋
You're the best Tina, it works like a champ!
Can't wait to try it this way!
It is a game changer for sure!
Looks great. Take care.
Well thanks, you do the same!
This looks divine!!
Oh, it didn't taste too bad either.
Killer cook Ron!
Means a lot, thanks Beto.