You'll Never Go Back To The Old Way
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- Опубліковано 25 січ 2023
- What's up fam! Today I show you how to make the best pulled pork you'll ever have. This the smokiest, barkiest pulled pork method. You'll never go back to the traditional method after trying this out.
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Hey everyone! Thanks so much for watching. I'm glad so many new people are joining the channel! I did want to clarify because I forgot to say in the video. I did drain most of the fat from the pan because mixing the pork! Sorry I didn't add that info in. Thanks again!
Oops now I see it lol
what are thoughts of using pork shoulder lard or brisket tallow instead of the leap lard?
@@AngryBullBBQ it should work. i just wanted to be extra and buy the lard. haha. but the tallow will have a strong taste than the leaf lard, not saying that it's a bad thing. just something to keep in mind.
@@knoxavebbq thank you.
I like that when you taste it you don't do some form of reaction. Please don't feel obligated to, cause I really appreciate that you just go into things you notice and like and maybe would try differently. That to me means more than some *head turn* "mmmmmm"
Don’t worry. I’m not an actor. I can’t do that kind of stuff. Haha
You are my type of guy. 💯
Yea, all of that smacking and talking with their mouths full and acting like they're having an orgasm is nauseating.
@@shevellelewis4510 it happens unknowingly though. making video with food is really hard so i dont judge anyone's style in which they do it. they're doing it the way that's easiest for them. which is why i'm still playing around with some things. haha
Thanks for keeping it real ...
Joe …….. absolutely fantastic pulled pork technique. Absolute game changer. Just made it tonight. Phenomenal. Super moist without being watery. Incredible smoke flavor and bark. I am sending everyone over to your channel. Well Done👍
🙏 thanks so much! I appreciate that. Glad it turned out great!
Such a good idea!! Everything from the pork to the slaw to the sandwich looks so delicious 🤤
thanks! appreciate you always dropping in.
Nice cook Joe. I love your channel as I always come away with something new. Please keep the content coming. 💯
Means a lot. Appreciate you watching!
I didn't need another bbq channel, until I saw this, like your style, looking forward to learning more
Lol! Appreciate it. Check out my older content while you wait.
What a unique/creative way of doing pulled pork. That bbq sauce is one of my go to favorite store bought sauces also.
Yea. Charlie makes some good sauces.
Nice job changing it up! I’ll have to give this a try!
Dude, thank you so much for sharing this method. My next pulled pork cook will definitely be like this! Glad I found your channel!
Appreciate you watching! Glad you found it too. Haha
I've been doing the same technique for 10 years. Glad to see a video about it. Sometimes I cheat and do the final bake in the electric oven since I'm only adding heat and no more smoke. Great job 🤙
As long as it’s good in the end I don’t think it matters. Thanks for watching!
Finishing a butcher paper wrapped pork butt in a Nesco Roaster is my "hack" as well.
Great video! Thank you for sharing. I will have to try this after I finish cleaning up my smoker for the summer season.
👍 thanks for watching!
Great video and tips, including the cole slaw! Thank you, Joe.
Awesome glad to hear you enjoyed it!
I always respect someone that cooks with wood! Good use of the beef Talo.
Stink around! There’s alot more of that. Also go checkout my old videos.
Your technique makes great sense, and it turned out awesome! Love the slaw recipe too👍😊
Thanks!
OK, this is one of those simple but brilliant ideas that makes a ton of sense! I'll have to try it next time I make pulled pork. I also like the video editing. Nice work all the way around!
Haha. Thanks man
I cannot believe my years with smoking pork butt, I never thought of breaking it down. What a great idea to incorporate more bark! Thank you for the tip!
Give it a shot. Who knows, maybe you’ll like the old way better.
Man this look good and the amount of bark you had was amazing. Thank you for sharing will try this out.
thanks for watching!
Your one of the best Joe. Like how you plan your work and work the plan.
appreciate it
This way of smoking pork is the way I have been doing my butts for a couple of years now for my catering business. Everyone has told me that hands down the best they have had. Great video about this method, keep the videos coming!!👍
Nice man
I butterflyed a small boston butt and noticed how much more bark it got. Great method, great video. Keep it up!
Good stuff man
Joe thanks for your help on that pork shoulder, I did it boneless and it can out beautiful. More bark.
aye! awesome. glad to hear .
That may be the best looking pulled pork I've ever seen. Looks absolutely delicious!
It’s good
Late to the party, but someone on Reddit pointed me this way. Going to give this a go here shortly. Thanks for the video!
Definitely going to give this a go! Thanks for sharing!
Definitely do it!
Excellent presentation Joe, thanks!
Thanks for watching!
Very awesome!! I kinda do the same except I like processing the country ribs and then smoking the rest.
Very cool. Thanks for watching.
So I have a UDS and the smaller pieces kinda ended up getting drier faster than I anticipated. I ended up busting out the foil boat method at hour 5 and threw in a little bit of lard to keep the pieces without a fat cap from drying further. I used the L&L method like you! We’ll see how it turns out in the AM! Hyped for this
Yea. Gotta make sure the pieces aren’t too small, but I’m sure it’ll still be great!
Great idea! I will have to try it this way on my next smoke!
Give it shot. Thanks for watching!
Dude!! Thats AWESOME!!!!!!! Im going to try that method this weekend.
Go for it! If you’re on Instagram tag me in a picture so I can share it.
Wonderful! This is exactly what I had been thinking about but hadn't tried yet! But, this weekend....
Awesome. Hope it goes well!
As soon as this rain decides to leave Texas, i know what I'm throwing on my pit next now! Thank you!
Let me know how it goes!
Great technique. Smart advice. Thank you.
Thanks for checking out another video!
Great tip Joe Yim. Thnks for share 👏🏼🔥🥳
Thanks for watching!
Wow! I’m trying that. Thanks Joe!
Awesome. Thanks for watching!
Oh man, good idea. I love that bbq sauce. It’s always on hand at my house
Not too sweet and not too thick. Thanks for watching!
Damn, I never thought of doing it this way. I’m definitely going to try this! Looks amazing! Gonna check out that sauce as well. Awesome 👍
Definitely do! Thanks for watching!
Great idea cutting it up, also shortens the overnight cooks. Can also toast buns with a little butter to improve the dry-bun problem you often get with pulled pork.
Give it a shot!
Love the extra bark with this approach. I’m going to be trying this soon
👍
Kewpie mayo ftw! Great video, so many good points and tips to boost all the flavors.
Haha. Appreciate it. Thanks for watching
Just got my creole dirt from Lillie's Q after watching your shrimp video.. Love it! Far less salty than my beloved Tony C's but has equal punch, so I think it will be great for naturally salty foods without going too far
It’s a great rub. I wouldn’t say it was if it wasn’t. Haha.
Man that was an awesome cook! I want to try this method next time and see the results for myself. The bark is definitely my favorite part, so that's a win ha
It turned out really good. Give it a shot!
Hi Joe, thanks for sharing. I will give this method a try on my masterbuilt gravity series grill/smoker.
Go for it! Let me know how it turns out!
This is awesome, I'm planning to use this method to mimic the jerk pork I've had from Jamaica as it looks very similar in results
Oooo that sounds delicious!
Yeah I’m gonna have to do that! Thanks!!
For sure! Give it a shot.
I’ll have to try this method. For pulled pork sandwiches I always bitter my buns and sprinkle a little garlic salt and lightly broil them, adds great flavor
👍 sounds great. Thanks for watching!
Man, I can’t wait to try this method!
Yea! Give it a shot. Let me know how it goes.
Used this method today on my Grilla Grills Chimp pellet smoker. As always, temps need to be reduced compared to the offset smokers. Ramped up from 210 to 250 over an 8 hour total cook time and 90 minutes rest. I will never go back to the old way. Best ever. Thanks Joe.
Aye! Love to hear it. Thanks for watching and trying it out.
Going to try this on my next cook - bark turned out great
awesome! if you have instagram, tag me in a video so i can share it!
Another great video -- subscribed. Will definitely try both this method and this slaw (although I'm a big fan of kimchi in place of slaw, as long as it hasn't gone soft).
Thanks for watching! Kimchi is great too. I definitely have some in the fridge. Haha
Dude. That looks like a killer sandwich. Looks like you nailed the bark-tenderness ratio. 🔥🔥
Appreciate it! I was happy with it. Haha
Fairly new to this channel so looking forward to seeing this! 🤘
welcome! definitely go check out the older videos. alot of good information there.
@@knoxavebbq thank you 🙏 will do!
Looks fantastic. Love a texas bark on my pulled pork.
Thanks for watching! I wouldn’t call it a Texas bark. I think all bbq should have a good bark and textural difference.
Wow that looks amazing!
Thanks. Appreciate it!
“I Could Actually Smell & Taste Everything” 🌺 Mahalo for the Experience & Journey
Thanks so much. Means a lot to get so many ppl from all over to watch my videos. It’s super humbling.
Thanks for the tips!
Thanks for watching!
Looks great! Great idea to pump up the smoke flavor. 🍻
Appreciate. Thanks for watching!
Can’t wait to try this method!
Let me know how it goes!
Nice man. Definitely gonna try this.
Go for it!
I love this idea. Thanks for the video.
Appreciate you watching! Hope you check out my other videos
@@knoxavebbq Will do!
Always happy to see new methods and ideas. I might have to give that de-boned Costco butt another try now.
Yes. The Costco butts would be great for this. Haha
Looks so good! Going to try this method whenever I try my second cook. Think it'll really help with pellet smoking to get better smoke/bark. My first cook with ribs a few weeks ago went pretty well using your advice - still a bit scared to try brisket but this seems relatively easy and super tasty.
Trying to start with stuff that is more forgiving like pork belly burnt ends or chicken thighs 😂
Hey man, it’ll never get easier by avoiding it. If you wanna get better at it, you just gotta do it. Haha. I’ve had a lot of messed up briskets, but it always still pretty good even thought it wasn’t great. It’s the only way to grow.
Funniest dumb move I did regarding brisket after getting my smoker...I couldn't find brisket, but saw corned beef brisket. Smoked it for hours. 😂 My poor family tried real hard to act like it was good. 😂
Great Job man! Looks good.
Thanks for watching!
I really like the logic behind this cooking method. My personal habit was screaming at you for taking out the bone, but it wouldn’t be the first time I had learned something incorrectly and had to overcome that habit. The results certainly look great! I’ll definitely be trying this method. Thanks for the video!
Haha. Just because I did it on a video doesn’t mean it’s right or it works the best. You could try it and you might prefer the traditional method. I’m here more to test the norms and see where it goes, whether it better or not. But I know what you mean. I thought about it too while I was doing it. Haha
@@knoxavebbq Why not just buy 2 boneless pork shoulder. As it would be cheaper and already done for you?
@@grlmgor because i think it's important to learn how to process your own meat, not everyone has access to boneless shoulders, the two pack can be wasteful sometimes because it's too much food, and it's not always cheaper to buy meats that is already processed.
I’ve been cutting my butts in half for years. I still keep the bone in cuts smoke time with more bark and smoke. Nice vid. 👍🏻
Solid move! I'll be trying this one.
Thanks for watching!
That looks amazing. The Lillie's sauce and rub is some good stuff. I'm going to give this a try next time I do a pork butt.
Yea. It’s good stuff!
Impressive! I will try this.
Thanks for watching!
great video thanks for idea.
Thanks for watching!
I've had this idea in my head for a looong time but never actually tried it (or made pulled pork at all). I'll have to do it now that there's solid proof that it's a good idea.
I think most ppl have the same ideas, but are afraid to do it first because it makes them look stupid or fear that it’ll be bad. You’ll never know till you try. 🤷♂️ I’ve had alot of ideas that didn’t work out.
This is cool. I want to try this with the lard on the smoker to get smoke on that too and add it in for the braising part of the cook to finish. Love the slaw recipe too. Liked & Subbed.
Go for it!
I’ve ran leaf lard through a kitchen aid grinder with no problems. Straight out of fridge ought to be fine. Renders very easily and quickly. You could season up the ground bits and render them. Throw the crispy little bits that don’t render in with your shredded pork for some added texture, maybe. I appreciate this method and will try it next time. It’s something you won’t ever see in competition barbecue. I personally think it’s refreshing when BBQ pit masters have a culinary focus instead of a competition focus. Try a boiled mayo dressing coleslaw for a lighter, fresher, crispier flavor profile. Basically make a hollandaise sauce and add white vinegar-you could also add your sherry if you wanted-then whisk in cream and pour mixture over your slaw and toss. I like to add pickled okra (with a good garlic bite) and/or red bell.
Whoa! Never heard of that before. Would be interesting to try. Thanks for watching!
My niece worked at Lillie's in CHI for 3-4 years... good stuff... My favorite is the Hot Smokey BBQ sauce....
👍 it’s good stuff!
I love Lillies sauces. Found them by chance and glad I did.
Yea. They make some good stuff!
The Kewpie mayo - that’s one of my secret ingredients too! Looks great!
It’s the good stuff. Haha. Thanks for watching.
love this one!
Appreciate it. Thanks for watching!
I've been wondering why I can't smoke a couple of good thick pork steaks and get more smoke and bark. You just answered my question, looks really good.
Haha. Even if we’re wrong, who cares! It’s all about experimenting and figure out if it works.
Good call and method. I would only say that a few of the pieces that you get falling off that bone make it worth it to keep it in but cut it so you have that coverage of meat and piece out the rest to equal thickness so you can manage that equal cook time. Also with so many people looking for Brisket alternatives it was nice to see a Pork video.
definitely. I agree with everything you said.
Great tips!
Thanks for watching!
Bark was and that BBQ sauce is the sauce end statement ... I debone and just fillet it out so it is one long even shoulder ... gonna give this a try next cook
Thanks for watching! Let me know how it goes.
Great method. Great video.
Thanks for watching!
The lillie’s Q Gold is fantastic on pulled pork. I miss going to Lillie’s Q pre pandemic… 😢 Great video, gonna try it for sure…
Definitely give it a shot!
That looks really good
Thanks!
great job WBBQ👍👍
👍👍
Badass technique! Def subscribed.
🙏 thank you
When I make carnitas, I'll finish them in the oven on broil for about 5 minutes and that's taking golf ball sized pieces. The crunch and texture is exquisite.
Never ever had I thought to start with smaller chunks on the smoker. Creating a similar method as the carnitas.
That sounds great. Appreciate you watching!
Really cool video man.
Thanks for watching!
I just tried this method over the past weekend on my Recteq pellet smoker. 5 hrs at 275 deg then covered with some smoked and rendered bacon lard & pork fat cubes poured over the meat. Bumped up smoker to 300 and it took another hour for perfect tenderness. OMG this was amazing and much easier than my normal way, thanks Joe!!
Sheesh! That sounds better than mine! Haha. Glad to hear. Idk if you have Instagram, but if you do, I would love to see some pictures next time you do it. Tag me @knoxavebbq
@@knoxavebbq Unfortunately I’m not on any socials, kinda stubborn about that🤣
@@deanm5325 understandable. i wouldn't continue if i didn't have to.
Fantastic!! Echale!!
Thanks for watching!
Solid! I'm doing my next pork butt just like this! Excellent Joe!
Thanks! Let me know how it goes
@@knoxavebbq Well now you are moving my time table up! LOL Seen you on the Chud, Meat scientist, and L&L videos (I think on that last one). Good to see just you shine. I'll post back when I do it, see how the adult kids like it :) Free taste testers.
I thought about smoking two intact just to add more bark from the second one. This really is the solution. Now I know why Costco sells theirs boneless. Sub’d 👍
if you can, i would still try to cut them up yourself. sometimes costco shreds it up and there are too many dangling pieces that i think would get too dried out.
Looks Amazing 🤙🏼🤙🏼🤙🏼
Thanks for watching!
good job, Joe!!
Thanks for watching!
Excellent job! Try the Lillie’s Q Gold Sauce on that sandwich sometime. It’s my favorite sauce !
Will do! I gotta a bottle of that as well. Haha
interesting - pork shoulder is only really sold bonless in the UK so this technique would suit me down to the ground! Will be trying it - thanks!
Oh man. That’s perfect then! Haha. Hope you enjoy it. Thanks for watching
Nice clever spin on a classic!
Appreciate it
Well done my guy. Chef Tom does something similar as well.
Thanks for watching!
I have been thinking about this for a while but could never bring myself to cutting it all up. Got close once while doing smoked and sous vide carnitas
Haha. Definitely try it out next time!
This is amazing
Give it a shot!
Great video!
Thanks for watching!
Great tips. Consider adding some dill to that slaw, and a spicy Cajun mustard for the finish.
Oooo dill sounds. Honestly, I wouldn’t liked to make a completely different slaw but didn’t feel like wasting food. Lol