Pulled Pork Cooks and Comparisons | Drum Smoker VS Pellet Grill
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- Опубліковано 25 сер 2024
- In this video I take two nearly identical pork shoulders and smoke them low and slow. I used mustard and Meat Church Holy Gospel as seasoning, then finished the cooks in the oven and rested them before pulling apart. Can you tell which one was cooked on the PBC? How about the pellet grill? Thanks for watching!
SUMMARY: The debates are endless about which grills are best, which smokers can do what... but in the end of the day, don't forget to just enjoy good BBQ with friends, make the best with what you've got, and you'll be surprised by how great your BBQ can turn out with almost any cooker (it's the postmaster and not the pit!).
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•Oklahoma Joe's Highland Smoker Cover: amzn.to/2Q50FUz (Amazon)
•Tel-Tru BQ300 2.5" Thermometer: amzn.to/39U9Eiv (Amazon)
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•ThermoPro TP19 Digital Meat Thermometer: amzn.to/3wDdlTt (Amazon)
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- Who Am I? -
Hey everyone! My name is Kevin. I'm a husband, father, pastor and a growing BBQ enthusiast that loves the food and the gear that comes with making good eats. I started this channel to share my love for BBQ and to be a resource for new and upcoming backyard cooks so we can all have more fun and cook better food together.
![АЛАУДИНОВ у Скабеевой: эти их ВСУ нас НЕ ДОГОНЯТ 😁 [Пародия]](http://i.ytimg.com/vi/an0anqU4WGQ/mqdefault.jpg)
Okay, I love your stuff, seriously, I do. I thought that what you got off the Camp Chef looked fantastic, just like you said it was and I don't argue with any of that, but if you got an inferior result from the PBC, then something is amiss, and it isn't with the PBC.
Thanks Eric. Let me just say, I completely agree with you. I think the Camp Chef won this round still, but by no means do I mean that the PBC was to blame. My first pork shoulder on the PBC was the best I’ve had from anywhere... period. So again I agree. Thanks for the support too! 👊🏼
great comparison Kevin ...love the content
Thanks brother!
Thanks for the comparison.
Thanks for watching!
Both of those pulled pork shoulders looked amazing!
Pork shoulds looked awesome
Thank you!
Great job Hu!
Hu is grateful for the support! 😂👍🏼
Good comparison. Great video.👍🏼👍🏼👍🏼👍🏼omg mouth watering😘😋😋😋
Love the ASMR while pulling apart the BBQ pork. I'm hungry.
Haha
Dude, I was randomly perusing through bbq videos... low and behold there's my old friend.. looks like we still have a few things in common lol!
Haha!!!
I was kinda surprised by the results. I would have thought the "hot boxing" with the drippings on the coals would have given it the edge in flavor.
Me too. I think the larger shoulder on the PBC needed more time than what I gave it. That’s always the most important variable... the person managing the pit 😬
Nice Job!!! Smoked a Butt today- in cooler resting now @ 189 - can’t wait for 160! Went to SCOTT’s BBQ in Hemingway, SC Saturday & used his mop/BBQ sauce during the cook 😊👍👍. Really digging Eastern Carolina BBQ
Oh mannnnnnn. What timing! Can’t wait to check out Scott’s next month myself. Enjoy your cook!
@@HuSmokin Funny thing-my wife liked my ribs more!! Lol. Guess she was scoring points 😉. Try the SCOTT’s in Charleston if headed to East coast. I’m thinking that’s where Rodney is BBQ’ing- Not Hemingway where we went
Thanks for the tip. And did you do the same technique on the ribs too?
@@HuSmokin No- didn’t have his mopping sauce- just a mop from online - also S&P for rub & left over night in fridge while wrapped in Saran
Sounds like you gave plenty of time for the seasonings to get in there. Nice work!
nice... mad hotboxing that ish
Lol 😂
That looks awesome Bro! Keep doing yo tang!!
Thank you!
Good job on the vid.....oh where did you buy those roasts?👍👍
Thank you! Standard Costco purchase. We usually pick up their 2 packs.
Nice experiment... I wonder if the briquets made a difference? Lump may have been better. I've thought about a similar experiment with my offset vs my kettle using the snake method.
Probably would’ve made a difference with lump but I’ve sworn off it for the pit barrel. Gets too hot in my experience and I can’t control it well like I can in a Weber Smokey Mountain. I was quite surprised in this result. But if I could compare this pellet grill’s result to the last pork shoulder I did on the pit barrel last month, I would’ve preferred the PBC hands down.
Let me know if you end up doing that experiment. Would love to see it!
@@HuSmokin What about mixing briquettes and lump? best of both?
I haven’t tried that before. Lump usually burns a bit hotter for me in the WSM too. But the lack of ability to manage the fire in the PBC has made me weary of experimenting more. Honestly I might just upgrade to a WSM 22 with the rib hangers and sell the PBC at some point.
Wow great video. I disagree though. I have had both. The pit barrel is amazing. I do like it better than the pellet grill but I used a green mountain maybe that’s the variation there.
Thanks Joe! Wait what part did you disagree with?
@@HuSmokin the moisture part. I think the drippings they impart so much flavor. They end up steaming the meat. Making it super moist. I normally pull at 165. Maybe pulling early for color and bark instead of temp made a difference. I am not sure. I know I wrap at 165 in a pan with foil over it and usually have a 1/3 of an inch of juice on the bottom.
Gotcha. Well I definitely agree in general but unfortunately in this particular cook, the pellet edged the barrel out. But the first shoulder I did on the PBC was super moist. I honestly think it’s because the shoulder on the barrel was a little bigger this time.
Looked somewhat undercooked. More like “Hu taught you how to cook?” 🤨😆