How to Smoke / Cook a PULLED PORK SANDWICH 

QTGANG! I'm in love with BBQ smoke meats!! Thank you to YOU GUYS for sharing your tips and tricks on smoking meats! What should I smoke next?!

You need some coleslaw on them sandwiches.

Quang, I'm sorry to hear about your little accident with the propane and the ignite button on your smoker. The good thing is you're still handsome your eyebrows are on Fleek and you have nice glasses. Your pulled pork sandwich looks absolutely delicious. I wish you would've had a side of coleslaw with the pulled pork sandwich. I'm saying that because I use your coleslaw recipe all the time.Quang if you make ribs you must smoke them, you will never go back to boiling your ribs again trust me. One of those sandwiches is mine I'm claiming it. Hi 🙋🏽 Kitty 🐶. Kitty didn't have to tell us how it taste she showed us how delicious it was, she ate all of it.I love you kitty 😊🐶💕👍🏾

I hope one day someone will smile to me as you smile to the sandwich

You threw away the best part. The dark part of the skin is really good. Taste it next time and if you don't like it - throw it out.

What cut of port you used is what we in the south call “fresh pinics”. If you want to be traditional you want to use “boston butts” which are technically shoulders from the hog. Fresh pinics are too lean in my opinion and they have actual skin (the part you threw away). I’d use a Boston butt and don’t throw anything away next time. Also not sure who said to use mustard, not a bad idea/nor good. Just different. Pulled pork from the south should be smoked, and sprayed or “mopped” with sauce. No mustard, maybe a mix of apple cider vinegar and apple juice.....keep it simple, after its done is when you get crazy with seasoning and toppings much like people said add cole slaw. Looks good none the less!

Definitely already upped your smoke game! Not any yellow mustard, French's brand or go home! Its not the same. Just like heinz ketchup vs other brands. Close but not it. You wanna coat the mustard alone for 10minutes to draw out the moisture some, then add your seasonings(johnny trigg's rib method!!). Don't need the oil at all. The mustard protects and coats seasonings that would burn, for most part. Get some coarse salt instead of table salt. Coarse fresh grounded black pepper(Go HAM on it), instead of the pepper off the montreal steak seasoning. Just add the rest of your seasonings when you rest the meat, since only season your using that will penetrate meat is salt. You also risk no chance at any season burning this way. Especially since you're going to pull apart the meat anyway, better results to do other seasonings besides "salt and black pepper" when meat is resting(Marco Pierre White). Majority of high profile smoke/grill places will do this. Looks good! your facial looking good to :] Be careful!

Wow...👍👍👍

NOOOOOOO the dog shouldn’t eat that!! It had tons of onion powder; onions are the worst thing for dogs, far worse than chocolate. Obviously she’s fine but be careful! Pork looks amazing.

wow yummy 😋😋

Dude, slow down! I know it’s just not in your nature, but please be careful! Especially when you haven’t done something before. Love your videos!

You’re the most cheerful, joyful cook ever. Keep it up Bro!!!

"Let me show you how EASSSYYYY IT IS.."

10:18

It took your eyelashes and you’re hair to show how much you care about cooking HA HA HA HA love you man HA.

glad you're ok quang. stay safe my friend

Next video idea: how to smoke / role a blunt

Quang your videos are always entertaining so I watch them, but I have to give you a few tips for your next pulled pork. You don’t need olive oil and mustard it is one or the other as the oil is used to adhere the seasoning to the meat. I use mustard because when applying the day before the vinegar helps break down the meat. Second tip: try injecting with apple juice, root beer, Dr Pepper, etc ether 2 hours before hand or even day before. 3rd tip feel free to wrap at 170 degrees to bring it up to temp sooner. Last tip after you pull from smoker quickly wrap in tin foil then wrap a towel around that and throw in a cooler for an hour or more. Meat will be so much more tender. We are just starting our page but we already have videos taped for brisket, burnt ends, ribs, pulled pork, pastrami, etc if you want to check out some tips when we release those. Right now we have a couple videos up

You are a awesome cook you really should think about opening up your own restaurant I love your videos I love watching you make your homemade breads and trying new recipes you are a rockstar in the kitchen

Love you Quang! It's impossible to resist getting cheered up by you! You help so many people out by being cheerful and happy! Keep up the good work my friend, hello from Texas