Pulled Pork | Old Country Wrangler
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- Опубліковано 10 вер 2024
- 10 LB. Pork Butt bought from my local restaurant supply store. Seasoned with the following:
Kosher Salt
Seasoned Salt
16 Mesh Black Pepper
Restaurant cut black pepper
Sriracha as a binder
Started a fire on my Old Country Wrangler using Post Oak and Some Hickory wood chunks and pieces I had lying around my yard. After I established a solid coal bed, I put the Pork Butt onto the coolest portion of my grill. With this smoker, I have to put a split of wood on every 45 minutes to an hour. After hour 4, and once the rub was tacked on to the meat without movement using the scratch test, I began spritzing every thirty minutes using water, apple cider vinegar, Italian dressing. Pork But smoked for a total of 10 hours before I even thought about wrapping using aluminum foil. After ten hours Pork was wrapped and placed into my oven for the next 3 hours at 250 degrees. Pork reached an internal temperature of 205 degrees. It was left out at room temperature until it cooled down and then placed in my fridge until the next morning.
#porkbutt #oldcountrywrangler #cooking #pulledpork #backyardbbq #hickorywood #postoakwood #pork #getoutsideandcook
Pork is my favorite meat, any kind, roast, bacon, ribs, skins, sausage, chops and on and on. I don’t cook often but I sure can put it away and enjoy watching you. It’s obvious that you know and enjoy what you are doing. You are a pleasure to watch.
Good stuff
Well done, dude. Got an annual trip to the Spring River comind up with my buds, and PP is going to be one of my contributions. This looks terrific. Doing mine on a Weber Kettle using the snake charcoal and wood chunks configuration. This helps, thanks!
I had a similar problem with my smoke alarm in a previous home. I took down the smoke alarms and disconnected the hard wiring that was connected to them and then put in battery operated smoke alarms. It worked and we were still safe. I hope this is a clear explanation 😜
Pulled pork is often referred to as one of the most forgiving pieces of meat, typically for a person, new to the BBQ world to start with. It can be brought back from being to dry (overcooked), it can also be redeemed if it is undercooked. How do you like your Pork Butt cooked? Do you prefer Pork Steaks as opposed to Pork Butts? The next few Pork Butt Cooks that happen here on the channel will be very different from what you all can already find on UA-cam. Really looking at drawing inspiration from around the world as it concerns cooking Pork! What other cooking videos would you like to see. I have had several requests for different videos (one being Collard Greens). They are in the chamber and soon to be published. I look forward to your engagement and thanks for being with me through this journey of growth. I've got more growing to do so stay tuned!
All, I know the beeping in the background is a bit annoying. Working on getting the fire alarms removed. Unfortunately, I now own a house that the previous owner had the alarms wired into the alarm system. If it was a s easy as changing batteries, that would be done by now. Also, during the sale for some reason it was found out that she, trying to sabotage the sale for whatever reason went through cutting cables. One of the many cables that she cut belonged to that alarm system (the fire alarm, hence the beeping). I am in the process of having it removed totally. Please bare with me as this system is removed, I do understand the ruckus that in may cause some of the viewers of my channel. Thanks for your understanding!
Great looking bark on that pork butt. I like to use brown sugar in all of my pork rubs but you do you buddy. Another thing I started doing on my pork butts is to remove the bone and cut the butt into 2 equal pieces. You get more surface area for rub and you end up with more bark which equals more flavor. It also cut down on your cooking time quite a bit. The link below is the rub I`ve been using on all my pork meats for the past 10 years. It`s great. Thanks for the video.
ua-cam.com/video/eIaaV_h7LkE/v-deo.html
@@tpack670 thanks for the pointers, will definitely try removing the bone to enhance both bark and flavor. Thanks for the link as well, will give it a try!