Just made this today. My smoker would not stay burning. So I saw this video and tried it. It looks like I smoked it on my smoker. I did 2 for my family reunion tomorrow. Thanks for the video saved my day to make sure I had my pulled pork for my family reunion.
Hey Papa Joe - gonna add on a big time cheat here: I'm fixing to smoke two 8 lb pork butts but I don't want to babysit the fire for hours and hours. So, I'll smoke them on the smoker for about the first four or five hours and then I'll pull them, wrap them loosely in foil and immediately transfer them to a pre-heated 235 -240 degree oven to finish them off. After the first four hours on the smoker, the meat won't accept anymore smoke anyway, and by transferring them to the oven.... it's a steady, controlled heat of 235 ish until finished. The butts don't care where the heat comes from. The pros are : You don't really have to babysit the smoker for hours and hours and worry about flare ups, etc..... the cons are: Your whole house is gonna smell like a BBQ pit. Anyway, once they reach an internal temp of about 203, I pull em' , wrap em' in foil, and then wrap that into towels and let em' rest right on the counter. After a few hours of being wrapped in the towels to rest and cool down just a bit, they literally fall apart. After doing this for 30 years - it's a good cheat. Pro tip: > If you do 2 or more butts you can literally let 1 of them come to almost room temp, wrap in plastic wrap really good. (several layers) and then throw the thing straight into the freezer. Pull it out 6 months later and let it sit in the fridge a few days to thaw and then > Put it back in the oven at 225 and slowly bring it back up to temp. When your whole house smells like BBQ - It's ready to take out of the oven. Will still fall apart and you'll never know it was ever frozen. I do this all the time. Saves $$ by cooking butts in bulk. Love your channel guys!
Wow! I made this today and it’s way better than other pulled pork recipes I tried! My family loooved it, everyone had 2 sandwiches back to back lol. I think spraying every hour was one of the key to its success. This will be my go to recipe from here on. Thank you so much!!
CJ & Alicia- I appreciate your cooking some stuff in the oven. I live in an apartment where the only BBQ equipment I can use is an electric BBQ. Thanks.
That looked darn good CJ. When I do stuff like this in the oven, I use Uncle Steve's Smoke Bomb as a finishing rub. Gives it a touch of a smoked taste. Nice cook Mama and Papa!
Great question Udman. Unfortunately, that color and carmelization (Maillard Reaction) requires time and water loss for it to happen. Wrapping helps the meat retain moisture which would then be expelled, preventing deep browing.
