If I'm using a pellet grill, like i did this past weekend, i usually put it on at 180⁰F to get more smoke flavor for the first couple hours, then crank it up to 225 until it hits the stall somewhere between 150-170. I like to wrap it at that point and turn it up to 250-275, depending on time, which lets the fats really render and you catch rhe juices. When i take it off the smoker, i like to pour the juices into a fat separator, and when we are done eating, i reintroduce the separate fat juices and vacuum seal the leftovers. Reheat by dropping it into a sous vide or just hot water, and it tastes just like it was fresh.

@-.Steven

24 күн бұрын

Sounds great! Sounds like a beef brisket recipe.

Your cheerful personality makes your presentations fun to watch.

I'm makin mac n cheese and pulled leftover smoked pork butt tonight... That's a meal by itself..

I put my first one on at midnight and the family came over at 5pm but i got the dreaded temperature stall so had to take it off at slightly below the ideal internal temperature but it was fine. Never knew about this beforehand.

I like to vacuum seal and freeze it for later. Great to add to baked beans and plain old pinto or great northerns. When cooking from dry beans, I would season and cook them with ham hocks, then add the pulled pork at the end to keep from ivercooking it.

Thanks for making me a better cook. I have been watching for a long time.

Wow! I Must make this! Thank you! ❤

Thanks. Always nice to get ideas/tricks/tips.

HEY! Smoking two of them now for picnic this evening.Usually use your Sweet Rub, but decided to try your Rib Rub.

I smoke 2 shoulders about every 3 months. I never wrap mine at anytime like many people do. I have a large offset barrel smoker and only use whole logs instead of chips. Pretty much smoke them just like you do and they are always perfect.

Going to smoke one on Thursday 🤗

Had to play it back several times to see if I was missing something. At around :38 seconds, it sounds like you said that you need a boneless pork shoulder for this recipe. Did you mean to say bone-in?

@Heygrillhey

25 күн бұрын

Either will work fine!

@-.Steven

24 күн бұрын

Right about 2:26 you can observe the removal of the shoulder bone.

I cut the roast into baseball size cubes to reduce cooking time by alot.

I usually wrap but wanted to try this to get the bark. An 8 pound butt only took 7 hours at 225 degrees. Wondering what went wrong.. used a pitboss austin xl.

You should try mopping with mango habanero juice. After first 3hrs, start mop every 1hr.. 1pepper to 4cups =32oz mango juice . Bring to low boil 5mins. Let stand 5mins

I did a 10lb bone-in shoulder at 250F for about 10.5 hours. I even wrapped it once it hit 175F internal. However, I noticed that the piece opposite of the bone-in side was much tougher like it was overcooked. How can I prevent that from happening?

Thanks for these 101 guides. Yet to start smoking or even barbecuing - got a new Kamado boxed in the garage waiting on a new deck to be built. As a result I've only just found your channel in the past 3 weeks. Great content, brilliant production - I even enjoy the voice overs 😉 Question: Is there any drippings or even a wet pan which could be placed under (lower) the shoulder to create au jus to toss the shred into? Again, I've 0% exp. with this but thinking that it might be a way to go on something which is actually a very lean meat.

@Heygrillhey

24 күн бұрын

For sure! A pan underneath would catch a ton of juice.

I’ve made pulled pork pizza with the extra. Homemade crust with some bbq sauce then the meat. I top with Colby Jack cheese then sliced onions on top of the cheese. Anything goes. However you like pizza.

I hope this is the last of the voice overs!

@AR-ly7yt

25 күн бұрын

Probably a Todd thing

@Heygrillhey

24 күн бұрын

Getting close! And, no, it was a Susie thing. It's way easier on us to film that way, but we'll be back to our old style really soon.

@kennybaumann2117

16 күн бұрын

@@Heygrillhey Well from a long time viewer it's much less enjoyable to watch. It feels like it's an old video just being rehashed as opposed to something new and refreshing.

No wrap pulled pork.... Interesting. Gonna have to try it! Did you inject with anything before you smoked it?

@Heygrillhey

25 күн бұрын

Nope!

2 more pro tips... #1 You can put your seasoning in the coffee maker, run apple cider vinegar through the cycle. It cleans the maker, and the brine is easily injectable. Taking out the extra seasoning #2 Those pieces of fat/gristle are perfect treats for Dogs, cats, even chickens. 😜🤙

❤❤❤

Is there a reason you do the voice-overs vs live?

@Heygrillhey

24 күн бұрын

It was an experiment. We'll b back to live in a few videos.

Don't forget about Kalua pork. Pozole is another option.

How long does it usually have to cook for ??

@Heygrillhey

24 күн бұрын

It depends on how big the shoulder is, but a good estimate is 1.5-2hrs per pound.

Would cutting the meat in half reduce the cook time?

@Heygrillhey

24 күн бұрын

Yes!

Looking awesome. ( am I talking about the pork or the girl...😅 both.

What if I'm using a 15lb boneless--Cook time?

@Heygrillhey

14 сағат бұрын

About 1.5hrs per pound at 225.

@Bchams2012

13 сағат бұрын

@@Heygrillhey what if it’s 2-7.5 lb that I’m cooking at the same time? Lol. Opened the package and found 2 separate ones. I used the mustard and hey grill hey sweet rub. I’m ready to rock n roll

If you have a PBC(pit barrel cooker)your cooking time will be drastically reduced. There will be no sacrifice in tenderness or flavor.

@Heygrillhey

24 күн бұрын

I have three drum cookers. One PBC, one salt city drum, and one I built myself!

Girl tie your hair up.... cringing over here. Nothing ruins a perfectly cooked meal, like the one you're demonstrating like a piece of hair...😮😅

@Heygrillhey

24 күн бұрын

Girl, chill. 😂 not your food, not your hair.

@ThePendergrafts330

24 күн бұрын

@@Heygrillhey lead by example 😃👌🏼