I just made Korean bbq wings and have a pork shoulder for a party coming up was wondering if anyone else had the idea to use that meat church Korean bbq recipe on a shoulder and looks like I wasn’t the first. Great video!
Looks like a keeper. I have done a similar butt with the insta pot. I have since moved on. I am a little old school and do wish you would produce a hard copy to print. Thanks.
Used your technique in the pit boss, flavour was amazing. Beautiful meal, better than I could buy locally and much cheaper too. Thank you for your content ✌️
I can’t wait to try this. You are the reason I got a pit boss vertical smoker last weekend and can’t wait to give it a go tomorrow. I’ll let it marinate over night and get er done. Keep up the great work.
That looks amazing! We’re going to try marinating wings with the gojuchang paste and see how that turns out. You’re spot on, same old pork butts definitely get old!
Thank you. I just did a homemade BBQ sauce a few weeks ago. You can check it out here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-h9kSI-Ax5RY.html
Great video man!! Hey quick question can you marinade a pork shoulder over night with dry rubs like the heath riles spices, and what's your go to on spritzing liquid?? Have tried some of your recipes and spot on man keep up the great work, great content!!
I'm going to make this as a scallion pancake burrito, some homemade pickles and pickled onions. I have made a lot of pulled pork and this might sound controversial but now I cut the butt into pieces about the size of my hand so maybe 3-4 pieces out of an 8-9lb butt I inject with a salt, sugar, msg plus spices that go with the theme I'm going for the night before. then I smoke at 200 (which allows more smoky flavor I found the lower you cook at with pellet smokers. then once I wrap ill bump to 250-275. I do it this way because of all the extra bark you get and all the extra smoke penetration, this way more amazing bites and it cooks about 2-3 hours faster this way.
I made that sauce just a couple hours into the cook. You can make that the day before if you like. The sooner you make it, the more the flavor will develop. Just reheat it prior to serving it
After watching a lot of your awesome videos, I'm just about ready to pull the trigger and buy a Pit Boss vertical pellet smoker.......then I read so many negative reviews about the unit. So what gives? Is this a good smoker/product/company????
Thank you, Rob. I have seen the bad reviews and I can’t vouch for them at all. I can only share my personal experience which has been good. I started out with their smallest model which they sent me for free. I liked it enough that I bought a much bigger version. The best advice I can give is to call each manufacturer that you are considering and pretend you have a warranty issue. See who picks up the phone and who doesn’t.
@@WeekendWarriorBBQ I have a offset wood smoker which requires babysitting. I also have Bradley smoker which doesn't do well in the north east, plus the pucks keep getting jammed, causing more babysitting. I'm liking your videos and your smoker. It seems like once you get to understand your temps, it is set it and forget it. Your videos have shown pretty constant temps. Have you had many issues with the Pit Boss units? Are you happy with your purchase? Which unit did you end up buying? Thanks
I bought the Sportsman Series 5 and I have had zero issues other than when they shipped it... I took it out of the box and it looked like it had been run over by a forklift. They sent me a new one within a week and I’ve been happy with it since then.
Hey man I have some questions to ask about the differences in the pit boss smokers. Is there anyway I can email you or anything like that? Or just ask you right on here?
Hi, Craig. I really only have one of their vertical smokers which I enjoy cooking with. They sent me a KC combo which I did not like and I gave it away to a subscriber.
