Competition BBQ Pulled Pork Recipe 

This is an amazing video for those looking to step up their grill game. My town had a pork butt cook off and I’d only cooked a few this past summer, I trimmed and injected the smoke on wheels cooking it the same as all things bbq did. I ended up winning the competition! Thanks allthingsbbq!

Funny how there's a ton of BBQ "experts" commenting negativity. This is probably the best and most informative BBQ channel on RU-vid. Chef Tom, you produce amazing and mouthwatering content. All these so called experts are still trying to light their Weber grills.

The work you did to butcher that shoulder is a thing of beauty. I've watched a LOT of bbq vids and I must say, yours are by far the best. Thanks for sharing the knowledge!

After watching this again, I love it. Pay attention and learn. Most are not doing competition cooking, but the principles are the same. The main thing that I learned after watching this is "If you wouldn't want to eat it...why cook it?" I am a big fan of trimming any meat, brisket, boston-butt, whatever, AGGRESSIVELY. It is a myth that exterior fat will baste the meat and somehow make it more tender and succulent. Wrong! Cooking hard fat just robs your cooker of BTU's and benefits you nothing. There is plenty of fat within the meat to insure tasty tenderness if you cook it right. Pay attention to this guy. He knows what he is doing.

Just wanted to let you know I finished 13th out of 70 in my last comp which is a HUGE jump for me. A few tweaks to my presentation and I know I could crack the top 10. I followed your recipe almost to a T and it really helped so I just wanted to give a big thank you for the assist!

Chef Tom, great instructional video, You do a fantastic job with explaining techniques.

So many complaints. Here is a free resource, showing you how to prepare and cook competitively, and you just snub your nose at it. First, for the folks complaining about the rubs -- I wouldn't expect you to grow your own pig, and you don't need to create your own rub either. Even for those of us cooks that do, we will almost always wish that our rub was available from a store so we didn't have to prep it and get the balance of spices right every time. Winning a competition is as much about the combination of the precise preparation, cooking, and the technique, so that when the pork comes out the other side it is packed with flavor, and is, most importantly, edible. The idea is not always to make the best BBQ sauce, or produce the best rub. You missed the point if that's your assumption. For those complaining about not being able to get ahold of the ingredients -- it's 2017, if you're watching this video on RU-vid, and are not under the control of a fascist government or communist regime, you can order most of this shit online, through retailers that ship overseas, and even on eBay if you want it in a country one of the US-based stores don't ship to. Either way, just getting salty over some spices is ridiculous. ;)

I’ve watched hundreds of butt cooks. This is by far the most detailed. Excellent cook Chef Tom.

I love the way you explain everything slowly and clearly. I feel like I might be able to do a pretty good job just by staying close to your great ability to teach. Thanks so much, Dee

Thank you for taking the time to share your knowledge.

Dude you explain everything running through youre head. Thank you for that. For us up and comin dummies, i mean, i know i really appreciate it. Excellent video bro.

Thank you for sharing this video! I love to watch and learn ....

Awesome video on techniques. Thank you, Chef Tom!

Very Informative, and looks delicious. Thank you!

Bud, you have radically changed the way I'm doing my next smoke! I've learned so much from this one video, thanks a ton!

Thank you Chef Tom! Love the way you explain cooking to color vs temps. Really simplifies things! Smoked for the first time using your instructions. 3 solid pork butts in a row!

Yet again and outstanding tutorial video.... thanks a lot chef Tom for sharing ur knowledge and experience.....superstuff....by far the best barbeque channel on RU-vid....keep up the good work

This is great. It's amazing to see the whole process artistically from the start to finish. Keep up the good work!

Wow. What an informative video. Thank you.

Thank you Chef, you are my new mentor for this craft. The recipes and techniques are 2nd to none.

great job guys. May have to do one this weekend.

Learn so much from you Chef Tom. Thank you!

Thank you for these videos Chef Tom. Very well done and the instructions you give are 1st rate. My neighbors think I'm a BBQ Guru now. I won't tell them my secret. You are a credit to the craft.

I agree, your videos are some of the best I have found on the Tube. Keep up the good work. Thanks.

i love the trimming technique. thanks!!!. just ordered my grilla silverbac and can't wait to give it a go.

You are doing a great service to all of us new competitors, thank you for taking the time to share with us

Thank you for the time and your skill that looks awesome

By far the best pork bbq video; beautiful, educational and mouthwatering!!!

Drinking game!! Pound a shot every time he says "money muscle"

Incredibly informative video. Thank you

Perfect video, thanks so much.

That smoke ring is to die for!!

Very informative, you are very knowledgeable. Thank you for sharing.

Thanks for the great technique

I love how you break the shoulder down into 3 distinct parts. I have seen plenty of people just toss the whole shoulder on without trimming the insides. I'm not a competition cook, but I rather cut the fat and nastiness out before cooking it and have less to dig through when pulling it, even if it is just for family.

Great video! Thanks for sharing!!

Fantastic video! Straight forward and to the point!

This is the most helpful video I've ever seen on doing pulled pork. Saluting you, Chef Tom!

Thanks so much for the great video. Love it!

I just learned so much!! thank you sir i love your channel

Chef Tom has changed me as a bbq cook. This man is a damn genius. From splitting brisket, to holiday brisket, Italian pork shoulder, to an unorthodox but well rounded competition pork shoulder. ATBBQ is far an above my favorite channel.

OUTSTANDING, THE BEST VIDEOS ON THE WEB FOR COOKING OR ANYTHING ELSE, REALLY ENJOY WATCHING YOU WORK.

Thank you for making this video and explaining into detail

Great video. I'm a pitmaster of sorts myself and have watched hundreds of videos like this. Boy, you really went medieval on trimming that thing, great job. I fully realize that competition is different from what you would do in the back yard. This is probably the most informative and thorough pulled pork video I've seen to date. Subscribed.

You guys rock! Keep up the great videos, now all I need is my YS640!

Really enjoying your videos.. I'm currently cooking on a Weber kettle intill my house is built then planing on getting a pellet grill... can't wait thanks to you and franklin my BBQ has improved a lot thanks again

Dude your vids are super informative great editing extremely professional and literally a huge help for someone like me cooking bbq at home. Keep them coming please you helped me perfect my brisket and I'll never forget where I got the edge. Thanks

What an awesome and informative video!! I haven't gotten around do doing pork butt yet, but I'm definitely keeping this video open. I've watched a lot of competition videos before, but none have broken down, isolated the muscles and shown the trim down portion. I for one appreciate this video and keep up the good smoke brother!!

Always appreciate how detailed you are in every phase of the cook, but especially the prep/trimming.

You, sir, are not only an amazing chef but an equal butcher. Many thanks.

You are absolutely fantastic at explaining things to make them seem so simple and straight forward. Going to get a pork butt right now

I know this is an older video, but I just shared it again with a friend who just bought a smoker and is just learning the craft. I think I've shared this video a dozen times now for folks who can't figure out how to smoke a shoulder. Thanks again Chef Tom!

Pork is my favorite meat to grill/smoke. Looking forward to giving it a try.

Great video, thanks so much

Great Job Chef Tom

Great video and a great channel. I wish for nothing but continued success to you and your business. You make some of the best instructional videos with none of the usual obnoxious behavior or catchphrases. From basic stuff like corndogs to home made pastas EVERYTHING I’ve seen you make looks fantastic.

That looks amazing!!!!

nice job,gonna try this

Did 2 butts as you instructed, both were excellent. Thanks for the info.

Thank you for all of the great advice. Your channel is awesome. We always love cooking the green chile mac and cheese almost every time we cook. You have made me a hit with the family by following your recipes. Very informative. Thanks again

Great video Chef Tom! I've gotta try that soon. keep em coming.

Amazing... thanks for sharing the knowledge. Just a backyard warrior from Canada. Can't wait to do this for my family and neighbors. Cheers eh!

I just learned how to correct almost every mistake I made tonight when I made dinner. Thank you. I’ll have to watch this one a few more time to get it ingrained into my mind but your videos are awesome!!!

I also just found this channel and subscribed. Absolutely going to prep future smokes this way from now on. Great vid!

Great Video! Thank you for sharing your knowledge...:)

Awesome video! I've been doing pulled pork all wrong. I never knew about sectioning the butt like that. Definitely looking forward to my next attempt.

great video man, keep them coming

I've never seen a pork butt trimmed this way but it makes sense. Lot of good techniques for me to try. Thanks!

Did my first real smoke session yesterday... before watching this video. Now I want to re do it. Didnt turn out bad at all. However, my next session will have even better results. Thank you for sharing your advice. I look forward to watching more videos. Will definitely aid my progress.

Great video and walk through. I've always thought I went a bit overboard removing excess fat and silver skin from butts, but I see now that I'm not alone. Thanks for sharing!!!

great tutorial Thank you

Tom this video is inspiring. I will do my next PP this way!

good stuff, I like the way you explain the importance of trimming each section and how you serve them.

Thanks Chef Tom, my first pork-cook on a large gas smoker/cooker/rotisserie I just built from a 130 gallon air tank, followed your recipe (used each of the rubs & injection), using pellet tubes and cooked a touch hotter (300º), was done in just 5-1/2 hours & def the best BBQ we ever had. One tip for better smoke saturation, after adding the rub I let it rest in the freezer for an hour then put it in the smoker. I also had brined the butt for 24 hours & spritzed it every hour during the cook. My next attempt will be a 10 lb. picnic-shoulder on the rotisserie (I built-in two 18" infrared ceramic gas burners at the back of the tank).

Awesome video, very informative. I am curious as to why you set the butts on the top rack? Thanks and keep up the great videos.

Between you and smokey ribs I learn everything I need to know about bbq. Thanks so much from the UK 👍

Tried this this weekend with the injections and rubs used in this video. It was awesome. I highly recommend it. Keep it up man

Great job on all your videos!!!!!!!

Oooo thanks for the tips and tricks.

Let me say - I have watched a LOT of TV competitions, and RU-vid videos. I havent seen this idea of exposing the money muscle - as well as the horn for chunks. SO I BOUGHT a butt - followed this video on butchering. WOW - my wife was impressed and the coin-sized money muscle was fought over. ALL the pork was well smoked instead of this "block" of pork which only gets smoke on the 6-sides - this was an amazing idea and the proof is in the end product. The horn chunks were fantastic and instead of pulling and wading through the normal mass of meat - all three sections had tons of smoke. Wish I could post our money muscle - I took pictures - perfect - THANKS!!

This is by far the best BBQ channel on RU-vid. Chef Tom should be a professor too, he’s so easy to follow and learn from .

What an amazing and informative video. Thank you so much for posting. Time to take (or attempt to take :) my BBQ to the next level !

Thanks for this

Man you make me hungry!!! Love your videos , keep up the great work! I have a hobby of smoking and grilling, learned tons from you, thank you very much! Interested in the brisket videos , I have a couple of parties I need to cook for, your videos really help me!

Thanks for the step by step on the clean up and prep of the shoulder. I have been just trimming the fat cap and adding rub. We tried this last night and separating all of the different parts is the way to go. Awesome video!!!

Awesome video, thanks a lot. I’d love to see your take on beef shoulder clod.

I can’t wait to try this on my new smoker!

My go to RU-vid page for whatever I'm smoking. Awesome work fellas. @allthingsbbq

Excellent video and explanation.

I found this a very informing and rewarding to watch . I will use this info to do my Pork butt. The trimming of the meat was very helpful.

GOD BLESS YOU, SIR!

Chef Tom, you're really humble.

Awesome thanks!!

WOW VERY PROFESSIONAL , GREAT PRESINTATION.

Another solid video, well done.

This is an awesome video as well as the all the others keepem coming.

I'm doing a boneless pork butt myself rite as I'm watching this. I'm soooooo hungry now... A fantastic looking cut of meat you've done!

If this is not the best Bbq pulled pork, then what is it! This was perfection!

Great job! The meat is very lovely!

Wow! I've watched lots of videos just to find one like this! GREAT video -- and I wasn't even looking for carving the butt for BBQ -- still best video I've seen on how to carve the butt. Thanks