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The slo roller is NOT a game changer. And the Konnected Joe is just a bunch of electronics on an old model that will fail, something you can add with aftermarket parts quite easily and cheaper. It’s a gimmick to stay up on the tech trends.
I don’t wrap. I baste a few times and then right before I take them off which is 3 hours at 300-325-350 degrees. Increasing temp every hour. My baste is a mix of Italian dressing and a Vinegar based Bbq sauce. More dressing than sauce. Kept hot and thin. Every person that has eaten my ribs say they love never had any better.
I doubt Goldees has enough smoker space to cook briskets, chicken, turkey, ribs and whatever else at the same time... so something has to come off the smokers to make room for other meats. How many briskets does Goldees serve in a day?
Coming from a Greek, you killed it :) A few extra spices then I would normally see in a Greek marinade like Dried basil or Marjoram but its all legit. And why not show people how to make Tzatziki sauce. Its so simple Greek Yogourt mixed with Sour Cream, Dill, Seedless cucumber squeezed to remove all the water, olive oil and garlic to taste and a pinch of lemon. Amazing video. I think I am going to do a Greek version too :) Just Oregano, lemon and olive oil for the marination and Italian parsley not that curly stuff which is useless :/
I subscribed to AshKickin BBQ because he has some very interesting cooks going the extra mile. This pulled pork looks great and I have to try it too. The Costine ribs were very wonderful done in a Green Egg and got to see if I can copy these. Al you are finding a sweet spot for how to go to step up a RU-vid BBQ channel with these different methods. My spice drawer is growing is size and may require another drawer just to keep up.
Have had one of these for over a year. App works fine on Android. Seems the issue is on Apple. Done a few pork shoulders ALL INCREDIBLE. I don't bother with Super Smoke. I just set it at 225, no water pan (only a 1/2 sheet pan for catching grease so cleanup is easier), 225 all the way through. I get all the smoke I could ever ask for, incredible bark, and great taste. I don't bother wrapping or "boating" either. I just let it go at 225 until it's done. Perfect every time. Works fine on brisket cooks like this as well
I really enjoy watching these videos Al. I appreciate the time you spend going and talking to pitmasters at different resturants and showing us their methods. I'll have to give this one a try since all the other methods you've shown have turned out great for me!
Looks fantastic. I will certainly be trying this! If its anything like your Simon & Garfunkel butter, then I have every confidence this will be delicious😋
@@Eat-More-Vegans sorry Al my wording aint the best but when I said 'if its anything like', I meant as in "super tasty stop searching for new recipe's level" rather than having similar flavour profile😋 What smoke flavour did you go with?
Hey Al, let me give you a life changing tip. Dry aged pork. You can buy a True (brand) fridge on craigslist for 300-600 that new is 2-3k. They are the perfect meat aging fridges, since they have multiple fans. Take pork primals and age and trim after 20 days. Mind blowing. It tastes like pork did when we were kids.
Ooooh cool idea! I think I have some Umai Dry bags around here somewhere - I'll try it that way first as soon as the Pastrami batch I have brining comes out of the meat fridge!
@@Eat-More-Vegans Don't use the umai bags, they are really problematic. My covid hobby was dry aging and the Umai bags can create a lot of bad mold. I got my True 32 for 300 bucks.
ALL Meater-type ambient probes are inaccurate due to the proximity of the ambient sensor to the meat. Only Combustion, Inc. is honest about this. I have a Typhur and it is excellent as long as you measure the ambient temp with something else. Physics!
Inaccurate might not be the right way to phrase it - they are accurately measuring air that is affected by the combination of a warm environment and proximity to colder meat - which is more of an issue at the beginning of a cook. But hours in that difference is negligible. Appreciate you joining the conversation though!
Isn't the main reason for most bbq place like Goldee's/Franklins or other bbq places to use a long rest is because they cook the brisket first, then have to get off the smokers to cook other items?
Actually the main reason is that they don't want to staff the smokers all night - it's easier to cook during the day than overnight because the staff is there anyway. The side-benefit of this method is that it makes juicier more tender brisket!
@@Eat-More-Vegans I have a food warmer and tried 12 hour (set at 145) rest multiple times and I did not taste any different (wrapped with foil/tallow approx 12 midnight and served 12 noon). For me once at 140 I am good to slice and serve I do not think longer rest does anything. The nice thing about long rest is you can get brisket off smoker and into warmer and that part is done so you can work on other things until serving. Goldees opens on Friday morning at 11 am... what time to they put briskets in smoker? What time would they pull briskets when done to wrap in tallow/foil? If they open at 11 am thats putting the briskets in warmer at 1 am?
Al, can you please share the recipe for the homemade pita and Tzatziki? That pork looks wonderful! Also, There's a guy on youtube you should check out, Mr Flavorsmith. I think he's out in California and he does his cooks on a weber kettle grill. He made a Purple Pork butt, that he made by marinating overnight in grape juice. That looks interesting. I'm going to try that out as well at some point.
@@Eat-More-Vegans make sure you have a nice freshly made mojo for your wet marinade. Then make some extra like you did to pour over once done. Just don’t use the bottled mojo. Make it fresh
@@Threefiddyz mojo marinated pork butt or shoulder. You can Google Cuban Mojo Pork Recipes. Learn how to make the marinade from scratch for best results. I cook my butts all different styles just to get a break from the norm.
I grew up in Melbourne, Victoria - home of the largest Greek community outside of Greece. A number of my school friends were Greek - but lamb was the primary meat of choice (hence no surprise why I love it sooo much) But this looks extremely moreish - actually have never done pulled pork - have had it a few times, just never made it. Must fix that soon I think
It's time, Andrew. Pulled pork is a staple. But do it BBQ first so you can appreciate this recipe - if you do it the other way around you might think the BBQ is too bland!
I'm in for greek style pork butt. Al, I'm all in brother. That looks amazing. It would be good on some naan bread too, with a garlic aioli.....I would double like this video if I could.
Fat needs heat to render, and the water slows down the process. There is enough fat throughout the pork butt to keep it moist during the entirety of the cook.
Glad you explain to everyone the benefits of using a water pan on a pellet grill, and putting the meat on the upper rack. It’s true the temperature on the upper rack will be slightly cooler than the bottom. This is why I run the pellet grill at 200 in the beginning then after the stall up the temperature to 275 - 300 degrees to help render the fat. (Plus I’ll foil boat to help continue bark and confit the under side)
I've had a traeger for years, and instead of limiting yourself to just the top rack, use an aluminum serving tray and put a wire rack on top of it. Place the pork butt/brisket or other larger cuts on the wire rack. This way, you don't have to worry about scorching the bottom of the meat and you can capture all the fat/drippings in the tray. I'll usually use those drippings and pour them over the meat before wrapping. Some don't like to do that because they say it will take away the bark, but honestly, for pulled pork it's not that big of a deal. It's all gonna get shredded up and more bbq sauce or juices will be poured on it anyway. I've been doing pork butts and briskets this way for years and it's absolutely money.
The piece that I have found missing between your videos and Joe Carrol’s book is the proportion of the cracked black pepper/coriander seed mixture and the house rub - is it one to one or? Any help would be appreciated - great videos btw :))
