as mentioned in the video, if you want a few ideas on what to make for your pulled pork. check out my 4 recipe idea video: ua-cam.com/video/yBwX1bV6JuU/v-deo.html
Removing the fat cap is a hot take for sure. I also never use a binder on pork butts. Letting it sit for a minute will pull some of the moisture to hold the rub on. It takes dedication to get up that early 😂 Legit one of my favorite channels right now.
Ahhhhhhhhh yeahhhh. That sounds delicious bro... I haven't posted my left over pulled pork recipes video and I already got a part 2 video in mind lol. So many options with pork shoulder, it's great!
Awesome cool brother! And that’s a great tip you gave on only shredding some of it. Last time I did one I thought we’d never finish it man, lol! Good stuff dude.
Haha. I been there!. This comes up since I am usually only cooking for the wife and I. The vacuum sealer is a game changer though. Vacuum sealed left over bbq reheats really well!
you gotta do it! very easy. It can be a little time consuming but just start early. and with all the meat prices increasing, pork shoulders still remain pretty inexpensive. saw a pack of 3 ribs the other day at costco for $50 which was an instant no for me lol
I’ve watched a lot of videos for my wsm, and there’s people that clearly don’t use their smoker a lot, and people that do. It’s obvious you know your smoker well. Great video and editing 👍
Yah it was a long day! But totally worth it. I am a fan of removing the fat cap as well...the only time I don’t do it seems when I am feeling lazy and just want to get the cook started haha.
Nice instructions Sal! Pork shoulder on a WSM is amazing! My buddy just did 5 of them at the same time on an 18" WSM and they all turned out great! Can't wait to see what you do with the leftovers! Cheers Brother!
5 of them? sounds awesome. I love, love, love, loading up the wsm with a bunch of food! prep meals for the week, freeze the rest and reheat whenever you are craving more.
What? Lucky! I went years trying to look for a used 22wsm, ended up buying brand new because most of the used ones I found were expensive so i just bought it new lol Good luck with your cook, wsm is a cooking machine!
Perfect cook SJ! I love doing pork butt, easy and plenty of leftovers for all sorts of things. Plus the wsm rocks as always. Have a great weekend brother!
you got that right brother. leftovers are awesome. SO many possibilities. I am going to push out a video with 4 ideas. But I already a have part 2 video in mind for the future, lol
Hey Sal! This looked amazing!! I think we'll try this method next time we're doing a shoulder. We were just smoking some beef ribs on the Weber and thinking of you... it's been a few days since you posted, so we thought we'd send a playlist some love and hope you're doing well.
hello! I appreciate you checking in, yep I've been taking a mini break from YT but will be back soon enough. but also crazy that you mention beef ribs because I am going to be cooking some up this weekend! hope you have a great week!
Hey, looks amazing! I don't think you mentioned the water bowl, do I see it down there foiled over? I just did one yesterday and I left too long before wrapping (doing the autopsy now). I had an early and long stall kick in around 150F, using the bowl with water. What difference do you think that makes? Thinking of ways to reduce the stall here.
great question! for the water bowl, I did use water but dont' always do. I mentioned it briefly in a texted graphic @ 2:28 that briefly mentions I put water in there but caught this pretty late in the edit so didn't get a chance to get too deep in that conversation. The water bowl really is about regulating temperature. if you are very experience, try going without the water, you'll have no problems tweaking vents to keep temperatures from getting out of hand. Since I was going back to bed, I didn't want to hassle with that. the wsm runs well without it but i don't recommend it until you have a few cooks under your belt...or if you want to get some sleep, lol water in the bowl will come into play with the stall because the wsm doesn't get hot enough to get through it quickly. Just wrap before it sits there for too long. if you want to get out of the stall quicker, you have two choices... 1)if you don't wrap, increase your temperature(275-300) (this will be easier to achive, without the bowl of water) 2) wrapping at the stall will get you out of it. wrap when you like the bark formation.
@@SJCOOKS All good, thank you! Ive used the wsm for alot of things but I'm just now getting into bigger cuts. I wound up with too much smoke on a pretty decent bark, I think I'd like a less smoky bark. Running hotter and shorter before the wrap I'm now thinking, thank you. I think I'll get into either a dry wrapped bowl, or no bowl with a baking stone or two on top of the lower rack to act as a heat sink/deflector plate like a kamado grill. I can pretend anyway! Still playing, having fun. Take care, cheers.
as mentioned in the video, if you want a few ideas on what to make for your pulled pork. check out my 4 recipe idea video: ua-cam.com/video/yBwX1bV6JuU/v-deo.html
Sal making one of my favorites, awesome video man
thank you James! so many options with pulled pork, not all surprised to hear it's one of your favorites
Pork came out amazing brother! Awesome video as always!
thanks brother! and thank you for checking it out
Removing the fat cap is a hot take for sure. I also never use a binder on pork butts. Letting it sit for a minute will pull some of the moisture to hold the rub on. It takes dedication to get up that early 😂
Legit one of my favorite channels right now.
lots of dedication lol.
Great video Sal! One of my favorite leftover pulled pork dishes is making like a Machaca con Huevos with it! So good!
Ahhhhhhhhh yeahhhh. That sounds delicious bro... I haven't posted my left over pulled pork recipes video and I already got a part 2 video in mind lol. So many options with pork shoulder, it's great!
Hey Sal!! That pork shoulder looked Incredible!!! So much care went into making it and I’m sure it melted in your mouth!!
it was very tender! and so easy....yah the waking up early part kinda sucks but i completely brought that on by buying a large pork shoulder lol
Awesome cool brother! And that’s a great tip you gave on only shredding some of it. Last time I did one I thought we’d never finish it man, lol! Good stuff dude.
Haha. I been there!. This comes up since I am usually only cooking for the wife and I. The vacuum sealer is a game changer though. Vacuum sealed left over bbq reheats really well!
Excellent cook. Still haven't done a pork shoulder, but it's on my list of things to do. Thank you for sharing. God Bless!
you gotta do it! very easy. It can be a little time consuming but just start early. and with all the meat prices increasing, pork shoulders still remain pretty inexpensive. saw a pack of 3 ribs the other day at costco for $50 which was an instant no for me lol
@@SJCOOKS $50!! I can see that we will only do this for the most special very special occasions.
@@rayc76knoxville yah ribs are super expensive. this 11lb pork butt I cooked was only like $20. I should have bought them all at that point lol
Ever try hot and fast? 350 degrees total cook time 4 to 5 hours with 2 hour rest. Comes out great!
ohhh good idea! gotta make a video on this soon. Thanks for taking a look!
Looks so delicious,can't wait to try this out,thankyou so much for sharing this recipe,stay in touch,Regards Akshata.
thanks for taking a look, much appreciated!
Great video SJ! Pulled pork is so tasty and forgiving! Love that "bark" part in the video with Homer's meme haha. Cheers!
Thanks Chuy! Glad you enjoyed the meme. I am a big Simpson fan and I had to do it! Haha
@@SJCOOKS Haha I am a Simpson fan so that is why I liked it that much haha
I’ve watched a lot of videos for my wsm, and there’s people that clearly don’t use their smoker a lot, and people that do. It’s obvious you know your smoker well. Great video and editing 👍
Thanks Kevin, I love my wsm and glad you enjoyed the video!
Bro you got up early! Dedicated! I like to trim my butts too.. love the bark it produces. Take care SJ.
Yah it was a long day! But totally worth it. I am a fan of removing the fat cap as well...the only time I don’t do it seems when I am feeling lazy and just want to get the cook started haha.
Can't go wrong with some good pulled pork, great cook Sal! Thanks for sharing brother, have yourself a great one, you all stay safe!👍👊🍻🍺
nope, you can't go wrong with pulled pork. My favorite part is all the leftovers. Sooo many posibilities! thanks for watching brother!
WSM for life bro! ✊ Pat the rub is law, yes sir! 💯 That's awesome bark, a clean bone and a terrific smoke ring!!! 🔥
thanks dude! i love my wsm!
Nice instructions Sal! Pork shoulder on a WSM is amazing! My buddy just did 5 of them at the same time on an 18" WSM and they all turned out great! Can't wait to see what you do with the leftovers! Cheers Brother!
5 of them? sounds awesome. I love, love, love, loading up the wsm with a bunch of food! prep meals for the week, freeze the rest and reheat whenever you are craving more.
disfruto mucho del pulled pork
te quedo bien deli
Muchas gracias Amiga!!!
As always, love your vibe, editing, music and BBQ skills. The pork shoulder looks delicious!
Thank you! I appreciate all the support! Cooking up a pork shoulder is awesome as always for the leftovers!
@@SJCOOKS So inspiring!
awesome video. I just picked up a used WSM 22.5 -- Can't wait to break it in
What? Lucky! I went years trying to look for a used 22wsm, ended up buying brand new because most of the used ones I found were expensive so i just bought it new lol Good luck with your cook, wsm is a cooking machine!
Perfect cook SJ! I love doing pork butt, easy and plenty of leftovers for all sorts of things. Plus the wsm rocks as always. Have a great weekend brother!
you got that right brother. leftovers are awesome. SO many possibilities. I am going to push out a video with 4 ideas. But I already a have part 2 video in mind for the future, lol
Hey Sal! This looked amazing!! I think we'll try this method next time we're doing a shoulder. We were just smoking some beef ribs on the Weber and thinking of you... it's been a few days since you posted, so we thought we'd send a playlist some love and hope you're doing well.
hello! I appreciate you checking in, yep I've been taking a mini break from YT but will be back soon enough. but also crazy that you mention beef ribs because I am going to be cooking some up this weekend! hope you have a great week!
Que rico se be doradito saludos 😋🌺🙏🏼
gracias amiga!
Great Job!!
thank you! pork shoulder is the best!
Good job! I thought the idea of the firebricks looked good, but you said to “ignore it” did it not work out??
It did work! I did a series of experiments doing it this way. I probably should have made a follow up video to help explain.
Hey, looks amazing! I don't think you mentioned the water bowl, do I see it down there foiled over? I just did one yesterday and I left too long before wrapping (doing the autopsy now). I had an early and long stall kick in around 150F, using the bowl with water. What difference do you think that makes? Thinking of ways to reduce the stall here.
great question! for the water bowl, I did use water but dont' always do. I mentioned it briefly in a texted graphic @ 2:28 that briefly mentions I put water in there but caught this pretty late in the edit so didn't get a chance to get too deep in that conversation.
The water bowl really is about regulating temperature. if you are very experience, try going without the water, you'll have no problems tweaking vents to keep temperatures from getting out of hand. Since I was going back to bed, I didn't want to hassle with that. the wsm runs well without it but i don't recommend it until you have a few cooks under your belt...or if you want to get some sleep, lol
water in the bowl will come into play with the stall because the wsm doesn't get hot enough to get through it quickly. Just wrap before it sits there for too long.
if you want to get out of the stall quicker, you have two choices...
1)if you don't wrap, increase your temperature(275-300) (this will be easier to achive, without the bowl of water)
2) wrapping at the stall will get you out of it. wrap when you like the bark formation.
@@SJCOOKS All good, thank you! Ive used the wsm for alot of things but I'm just now getting into bigger cuts. I wound up with too much smoke on a pretty decent bark, I think I'd like a less smoky bark. Running hotter and shorter before the wrap I'm now thinking, thank you. I think I'll get into either a dry wrapped bowl, or no bowl with a baking stone or two on top of the lower rack to act as a heat sink/deflector plate like a kamado grill. I can pretend anyway! Still playing, having fun. Take care, cheers.
Hola, Hermanooooooooo!!
Hola Hernano. Como estas????
@@SJCOOKS Muy consado, Jefe. Acabo de uploadar un neuvo video y tengo dolor en mis manos de todo el editing que he hecho entonces. Ay! Jaja
Is that an 18" WSM?
it's a 22"