Pork picnic or shoulder, a good rub, and some good smoke, how can that be bad? Pull it and serve it up with a good BBQ sauce from Carolina (N or S), AL, KS, TX-your choice. Just so good. That bark on that picnic was amazing. Do you ever butter your buns before toasting? I think it makes them even better-your mileage may vary!
Gidday from Australia Ry - I won an offset (American Style BBQ they called it) recently from a pub draw and now the work has started on how to use it - must say I enjoy your videos and thanks for using Degrees C in your Vids. Tried Beef Chuck last weekend (awesome) and now working on Pork this weekend- great way to cook ! Will be in San Antonio in April so doing some hunting for Rubs and other goodies - any shops recommended?
Yep, that's the way we roll in the Carolinas. It's good to see others giving it a try. You did an excellent job on that pulled pork. Nicely done video Ry as always.
I never use a binder either, they are not needed.. that did look like a Picnic roast though, still part of the shoulder, but not the Butt section.. Nice to see you using the Oklahoma Joe!
The Eastern NC Sauce is by far the best in pulled pork IMO. I lived there for a short time and that’s when I was introduced to it. There are a couple variations, but the vinegar leads the way in all. I’ll take two of those to go pls 😃.
you do it to me every time, I start watching your videos and 5 minutes in I start falling to sleep 😂😂 not because your boring. because your voice is soft and the music just gets eyes rolling 😂😂😂
Awesome I'm doing pull pork tonight myself my friend she is at on the way to Publix's grocery now quick question before my friend get there which 1 would u choose a Boston butt or a Pork shoulder ?????
I'd just like to compliment you on your recipes and your delivery. Your food looks amazing and I appreciate your commentary style. Some guys on youtube have an overbearing machismo schtick that gets old quickly and there's not a hint of that in your videos.
Appreciated the simplicity of this recipe... good meat, rub, smoke and sauce. I agree that we often overdo with all the extra ingredients. Keep up the good work and am looking forward to what you do with rest of the pork!
Outstanding video brother. I know about that vinegar based NC sauce. I was raised on that sauce. Me and Scott Bailey are from the same hometown. Check out the Meat Stall on You tube.
Hey man, I really love your channel. I had two questions for ya : do you or your family ever get meat fatigue and how often do you cook this kind of food?
Awesome butt! Well done! When you mentioned that it was done about two hours earlier than expected, I was reminded of when that first happened to me a few years ago. Ii had two ten pound shoulders in the smoker that I was cooking for a charity event. I was going to start serving pulled pork sammies around 6:30 on and they were done at 4:30. I had put them in the smoker at 5:30 that morning and planned for a 6pm finish time. I remember the sheer panic I felt that they’d be cold and dry in two hours. It’s videos like this that saved the day. Wrapped them in foil and placed them in a cooler with a towel, and they were still ripping hot two hours later. Love your channel! Keep em coming!
Ohhhhhh yeeeeeah. I thought you might bring back the luuuv audio background track. Lol. I'm gonna order that rub and go get a pork shoulder for a cook during the week. Great vid...Again!
Amazing bark from that rub bro. So glad that you are getting to get a taste of we here have been enjoying here for many years. Simple ingredients to get fantastic tasting BBQ. Thanks so much again I greatly appreciate your support. Means a great deal to me and my family!
Hey Ry. Thinking about doing this for a Halloween Party I have coming. How long of a smoke was it approximately? I’m running into store now so can’t watch the entire video atm. Or better question: how do I cook the day before and reheat the next day without drying it out?
Like your vids alot. That is not a pork butt it is a picnic. The butt comes from above the picnic and together they make a whole shoulder. I love either cut for pulled pork!
That sauce must be the bomb. Is there really any other style sauce that does what a great vinegar-based sauce does to pork? Even the piedmont style with a little sweetness to it is mostly vinegar and is awesome too. Great smoking as always Ry. Your Oklahoma Joe seems to do the trick with you behind the fire control.
It can still be tricky at times, but I've learned that a lot has to do with the wood and its size in that smallish firebox. That's why I try to cut my logs down into smaller splits :)
Interesting to see you add rub and sauce to the final product. I was always conflicted here. In a purist sense, if I "nailed it" does that mean the pulled pork can go naked and have enough flavor from the bark and rub to season all of it, or thinking "this is a huge slab of meat and people will add BBQ sauce usually, so the skin will never be enough seasoning". I'm no Anderson's BBQ so I dont care as much about doing what it takes to make it delicious... just wondering if this is the norm for people to do? I.e. presauce and add some seasoning after pulling? As usual, love the vids! Side question, are you out of Texas? I'm in Plano.
Thanks! I just sorta do what I'm feeling right then. Rub, sauce, no rub, it all works for me. I have no set way of doing something like pulled pork. I've done it so many ways--no added sauce, just bark and meat--lotsa sauce--vibegar sauce... I'm located in Southern California :)
So no injecting the meat? And only letting it rest 15’ after getting it off the smoker? Your video made it look pretty easy to make the pulled pork, I am going to try this on my wsm soon. Thanks for another great video!
You're very welcome! I personally don't inject very much, and 15 minutes for this was sufficient, though it would have held much longer wrapped if necessary :)
I'm going to have to try that rub. For some reason whenever I do pulled pork I can't seem to get a nice dark bark if I foil at 160. Maybe I need a more sugar based rub to get a bark going?
I really enjoy your videos. I'm relatively new to smoking and your videos offer a lot of great information. I have the same thermopro you have and have issues with the smoker probe giving an accurate reading. Do you have any advise?
I've never had trouble with mine. Did you check your accuracy using the boiling water method? You just have to adjust the temperature target for altitude: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-IqpUKUVWDS0.html
This is the picnic ham. The one just above that is usually labeled shoulder roast. And above that is the Boston butt. They all deliver pulled pork in the end :)
