So helpful to know the cooking times and internal temps. As a KC guy, I’m going to need to send you a few more sauce options, but the process (and end product) look absolutely perfect! I’ll be using this video the next time I make some pulled pork!

@embersonlybbq1

23 күн бұрын

Hahaha, would love to hear about your favorite sauces. KC Masterpiece? 😂

@detroyt232323

23 күн бұрын

Pork is Carolina man. Unless it's vinegar based it doesn't belong on real pork BBQ! Leave that ketchup based stuff for beef.

Good stuff. Hands down the cheapest, easiest and tastiest combo you can do on your smoker.

@embersonlybbq1

23 күн бұрын

Thank you, couldn’t agree more!

Such good info, thanks for sharing!

@embersonlybbq1

23 күн бұрын

Thank you so much!

Looks great and moist enough to not even need any sauce! I'll have to try scoring the fat on my next cook like you suggested.

@embersonlybbq1

23 күн бұрын

Thank you! Let me know what you think.

These were so much fun to make! So good.

Well done! Exactly how I do my pork butts. Keep it up man! 🎉

@embersonlybbq1

23 күн бұрын

Thank you very much!

Nailed it Oded! GREAT method!!! 🔥🔥🔥

@embersonlybbq1

23 күн бұрын

Thank you so much! Your go to as well?

@ryanbramich6951

23 күн бұрын

@@embersonlybbq1 pretty much! I always score fat cap too. I don’t always mix in bbq sauce but maybe u should. That looks great!

Awesome cook from start to finish.

@embersonlybbq1

12 сағат бұрын

Really appreciate the kind words!

This was a great video! Those sandwiches had my mouth watering!

good video

In regards charco pallets. Do you need to add more later on during the cooking process? or just at the beginning should be enough to last the 12hr smoke.

@embersonlybbq1

23 күн бұрын

I used the Kamado Joe large lump charcoal and they last plenty long. For example, I routinely have almost half of the charcoal still there at the end of a 20 hour smoking session.

@7omar10

23 күн бұрын

@@embersonlybbq1 good to know. So large lump charcoal is the way to go

@embersonlybbq1

23 күн бұрын

@@7omar10absolutely, and I’ll save my largest pieces from the bag for my long smokes.

@7omar10

23 күн бұрын

@@embersonlybbq1 thank you for the devise

These look amazing! Do you ever use a binder for the seasoning, or just prefer to get down to business?

@embersonlybbq1

23 күн бұрын

Thank you! I haven’t found it necessary for the pork butts so I’ve kept them really simple. How about you? Worth trying?

@latrointhemists

23 күн бұрын

@@embersonlybbq1 I've used mustard a few times and it seems to help keep a steady coat of seasoning without altering flavor, but not sure it adds much. Occasionally, I'll cover with a helping of gochujang with just SPG, and that adds some nice, subtle flavor.

@embersonlybbq1

23 күн бұрын

⁠@@latrointhemistsoh man, a Korean spiced pork butt in some lettuce wraps with chilis is a next level cook! And great tip, thanks for sharing!

I’ve never scored my fat cap. Gonna try it next time

@irishpirate6779

16 күн бұрын

the fat squares render down to perfect lil flavor bombs, delicious alone or mixed in with the pull.

@embersonlybbq1

12 сағат бұрын

Cannot recommend it highly enough. The few times I haven’t, I’ve regretted it. They render down so nicely and pop when it’s time to pull.

Hard to top pulled pork sandwiches.

FIRST!