I totally agree with you about the fat cap Greg. I always trim mine as much as possible because there is a lot of natural fat within. Root Beer is good as well. Great tips on this this cook. Very nice smoke ring. You nailed this in every way. That's the way a pulled pork sandwich SHOULD be made. Cheers!
tl;dr version: - Get a bone-in Boston butt, around 8 lbs - Trim down the fat and apply rub - Wrap it and store in fridge for a few hours or overnight - Take out of fridge an hour before it goes on the bbq - Place a single mound of lump charcoal in the bbq, no divider - Use apple or pecan wood for smoke - Use heat deflectors in both halves of the bbq - Place a drip dish with Dr Pepper on the heat deflectors - Place meat on grille above the drip dish - Bring dome temp to 225-250 F - Expect to cook an hour per lbs, remove when internal temp hits 195-200 F - Wrap in foil and towel, place in small cooler for an hour - Shred the meat and enjoy
Thank you for these videos. I've only had my Primo a couple weeks but so far I love it! Had an issue with this cook though, I followed the video but the cook took 18hours for a 6lb pork shoulder. Any idea why????
Thanks much for another great video. And especially thanks for the tip on the Stall. Didn't know about that so glad you shared that bit of information. Will have to try this soon
For the stall, you can use what is called the Texas cheat. Basically when the temp hits the stall temperature, you wrap it in aluminum foil and put it back on the cooker. it will speed up the cooking process and also ensures the meat doesn't dry out
I have never of QuickLights. Where do you get them? Dr. Pepper, very interesting. The Primo Ceramic Grill looks awesome. That pulled pork looks most excellent Greg. Now I'm hungry. Great job as usual Greg. You are awesome. Right into my CULINARY playlist. The taste test is a "MUST"!!!! ROCK ON!!!!!
You can use the 3-2-1 method with foil. There are many methods for smoking ribs. It's a matter of finding the one you prefer and if you prefer firm ribs or fall off the bone.
Primo Ceramic Grills thank you for the quick reply! However my question was directed at Boston Butts and not ribs. Do you recommend wrapping the Boston Butts at all? If so, which method will get me which results?
Pike Man I cook my shoulder for 4 to 4.50 hours ,then I wrap it in foil and it stays wrapped until done.It will cook in its own fat after it's wrapped.I will make sure it's done then poke holes in foil and let juice drain into grill let it rest 30 minutes
I do not know the rub Greg used. We have a new rub for pork called Tupleo Honey Crunch that I really like for pork shoulders and ribs. It is available at some Primo Dealers and I see it is available on Amazon.
I totally agree with you about the fat cap Greg. I always trim mine as much as possible because there is a lot of natural fat within. Root Beer is good as well. Great tips on this this cook. Very nice smoke ring. You nailed this in every way. That's the way a pulled pork sandwich SHOULD be made. Cheers!
tl;dr version:
- Get a bone-in Boston butt, around 8 lbs
- Trim down the fat and apply rub
- Wrap it and store in fridge for a few hours or overnight
- Take out of fridge an hour before it goes on the bbq
- Place a single mound of lump charcoal in the bbq, no divider
- Use apple or pecan wood for smoke
- Use heat deflectors in both halves of the bbq
- Place a drip dish with Dr Pepper on the heat deflectors
- Place meat on grille above the drip dish
- Bring dome temp to 225-250 F
- Expect to cook an hour per lbs, remove when internal temp hits 195-200 F
- Wrap in foil and towel, place in small cooler for an hour
- Shred the meat and enjoy
Thanks!
Love this video, cleared up a bunch of mistakes I was making. Love my Primo, it takes some trial and error.
Great Video I am a newbie with the Primo Ceramic Grill and this is just what I needed.
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Thank you for these videos. I've only had my Primo a couple weeks but so far I love it! Had an issue with this cook though, I followed the video but the cook took 18hours for a 6lb pork shoulder. Any idea why????
Thanks much for another great video. And especially thanks for the tip on the Stall. Didn't know about that so glad you shared that bit of information. Will have to try this soon
***** I used apple and pecan on the ribs we did. yummy.
For the stall, you can use what is called the Texas cheat. Basically when the temp hits the stall temperature, you wrap it in aluminum foil and put it back on the cooker. it will speed up the cooking process and also ensures the meat doesn't dry out
Great tip! Thanks for sharing it.
Great video!! Thanks so much. Any chance there's a way of getting one of those Primo Jack Daniels hats?
Awesome looking pulled pork Mr. Primo guy!
Very Nice Greg! I have to agree with the fat cap down on vertical smokers but when I do a butt on the Weber I prefer fat cap up. :-)
What if I have two separate Boston butts cooking at the same time do I have to double my time?
I am thinking about getting a Primo how do you like your grill?
I have never of QuickLights. Where do you get them? Dr. Pepper, very interesting. The Primo Ceramic Grill looks awesome. That pulled pork looks most excellent Greg. Now I'm hungry. Great job as usual Greg. You are awesome. Right into my CULINARY playlist. The taste test is a "MUST"!!!! ROCK ON!!!!!
Primo carries em' on their website Fred. Cheers!
You're the best Greg! I also enjoy your channel. Happy cooking and grilling!
I LOVE IT! Thanks.
No cider vinegar sauce?
I noticed he didn't wrap the butt in foil about half way through. Would you recommend? Or just let it cook the full 8 hours or so without wrapping?
You can use the 3-2-1 method with foil. There are many methods for smoking ribs. It's a matter of finding the one you prefer and if you prefer firm ribs or fall off the bone.
Primo Ceramic Grills thank you for the quick reply! However my question was directed at Boston Butts and not ribs. Do you recommend wrapping the Boston Butts at all? If so, which method will get me which results?
There is so much moisture in a pork shoulder. I use a drip pan with a 2 liter of Coca-Cola or Dr. Pepper in it, but no foil wrap.
Primo Ceramic Grills Thanks! That's what I wanted to know.
Pike Man I cook my shoulder for 4 to 4.50 hours ,then I wrap it in foil and it stays wrapped until done.It will cook in its own fat after it's wrapped.I will make sure it's done then poke holes in foil and let juice drain into grill let it rest 30 minutes
Can you write about the spice rub you used??
I do not know the rub Greg used. We have a new rub for pork called Tupleo Honey Crunch that I really like for pork shoulders and ribs. It is available at some Primo Dealers and I see it is available on Amazon.
+Primo Ceramic Grills Hmmmm...in Greece?? I don't think imported in Greece. And that's why I wanted a good spice rub.
An hour per pound at 250? I've always done 90 mins per pound at 225. I'm going to try that tomorrow. Means I get to sleep in a bit longer.
Holy shit what misinformation about the stall.