Pulled Pork For Beginners | How To Use A Pit Boss

Let's see if I can pull this bone off. Oh yeah. See how hot it is. That's how you can tell it's done. You can see it's definitely too hot to use my hands to pull it. But you can just see how tender it is. That's why it's so important to get the temperature to 205. Good afternoon everybody. Welcome back to another episode of Dutch Eats. Today we're going to be at the Pit Boss. I just fired it up, and when I say I fired it up, I literally just hit the button on and turned on the smoke. It actually got like 200 degrees. But today we're going to be cooking a pork butt. It's going to be a bone-in pork butt. We're going to make pulled pork. And I can just kind of show you the smoker real quick if you're not familiar with these. This is a Pit Boss Pro Series pellet fed smoker. It does a really great job. This one actually has an extra feature of a flame broil. I can open that up and the flames come up. Let's see. You can kind of see it down in there. To really get the flames going, you need to turn the heat up. But right now we're just keeping it low. So I absolutely just love cooking outdoors if it's with a Pit Boss, pellet grill, offset smoker, barrel. I got a barrel smoker cooker over the open fire. I just love it. It doesn't matter what it is, I love doing it. And this pellet smoker is so convenient. If you guys are kind of on the fence to looking at one, there's a bunch of them out there. Not just Pit Boss, but a bunch of different ones that you can choose from. This is my first one ever and I love it. It's just so convenient. That flame broiler is awesome for cooking hamburgers and hot dogs and grilled chicken and stuff like that. So it's pretty cool. But anyways, I'm gonna take you guys in the house and we're gonna cook. We're gonna prep an 8 pound pork butt and I'm gonna make some award-winning pulled pork. And I'm telling you, I've probably done about 300 of these pork butts over the years. And it's my favorite thing probably to smoke and cook because it's so easy to do and it's kind of hard to mess up. And I'll show you the techniques I use. Very simple, you know, things that you can cook for a lot of people that are cheap is pork. So if you're looking to feed, you know, 10-12 people, go get you an 8 pound pork butt. That'll be plenty for pulled pork sliders, sandwiches and stuff like that. I think that's what we're gonna do is do some sliders or something tonight. But we'll get we'll go in there and prep it and I'll show you guys put it on here and all that and show you the steps and hope you guys enjoyed today's video. If you do, smash that like button for me. If you would, if you're not subscribed to Doug's Cheat yet, please subscribe. So I hope you guys enjoy it. Okay, got the pork butt out here. It's pretty close to room temperature, you know, you can wrap this up saran wrap. You can wrap it up in saran wrap, leave it in the refrigerator overnight. Let the season really soak in. We're not doing that today. You don't have to do that. I don't know if you can see it, but I got a water pan over here. I filled it up earlier. We're gonna do the fat side up. We're gonna let the fat render down during the cook and I'm gonna throw it on here and we'll let this probably smoke for about two to three hours, come back and wrap it up. Looking you ain't cooking. Okay, so what I'm gonna do here, I'm gonna leave it on the smoker. I got it about, I need to turn it up. 225 is what I'm gonna smoke this at, probably for the whole cook. If it gets time where, you know, last couple hours, I don't think it's gonna be ready in time for dinner or whatnot, I'll turn it up to 250. I like cooking between 225 and 250 on the offset, on the pellet, on anything that I'm cooking when I'm barbecuing. So like I said, pulled pork is one of the easiest things you can do. It's one of the cheaper meats. That way if you're new to barbecuing and smoking meat, start with pork because it's cheap and inexpensive and if you mess up, it's not that big money out of pocket like a brisket or stuff like that. So yeah. So what we'll do, we'll come back every 30 to 45 minutes and I'll throw a special sauce on there. I'll give you the secret here in a little bit. It's apple juice. I like to squirt mine down with apple juice. If I can find my spritzer, I'll spritz it. If not, I got a little brush. I'll just cut it down with. This helps keep it moist and all that. Well, we'll come back after about two to three hours and we'll wrap it in foil. So I'll show you guys the process of doing that and don't be scared to get out there and try something new like a pellet smoker or any other cooker like that. You can do this if I can do it. It's fun and easy. It might become a new hobby of yours that you really absolutely love like I do. All right, we'll see you here. We'll see you back here in a little bit. Okay, we're about, let's see here, two and a half hours in. You can see that thing is looking good. I've come out here a couple of times and put some apple juice on it. I forgot to show you guys. Actually, I was doing other things, but I'll show you now. Usually you'd use like a little, a little spray, a bottle or something, but I don't know where mine's at. I think the kids took it or something. But we'll just kind of douse this with some apple juice. It just helps keep it moist and gives it that apple juice flavor. It's really good. It's looking good though. I'm going to leave it on here for about 30 more minutes and then I'm going to wrap it up and we'll finish the cook in the foil. Doesn't that look good? It's coming along nicely. Let's do it one more time. All right, close it up. I'll bring you guys back whenever I wrap it up. Okay, this has been on for right at three hours. You can do it from two, three hours. Some people even don't wrap it at all. I've always wrapped mine. I love catching all the juices in there and keep it nice and moist. And if you do a lot of smoke, it can dry it out and that's one of the purposes of cooking it in foil. And yeah, so I'm going to wrap it up, show you guys that, then we'll cook it probably for another four or five hours. We'll just have to kind of check the temperature. It's usually about 30 to 45 minutes per pound at 250. This has been right at 225. Actually, you turn it down a little. It's kind of a little high right now. But it's been right at 225 and that's going to take a little bit longer. It's eight pound pork butt. So, you know, look for anywhere from five to seven hours. So it could be another few hours. It could be two hours. We'll just have to wait and see what the temperature is. And you always want to get the internal temperature to 205. That's when you get the perfect pull. And a lot of times you can just you can test that just by pulling out the bone itself. But let's wrap this up and put it back on there. I always double the foil just in case you rip it somehow on the grate or whatever. I'm going to pour the rest of this apple juice in here too. I don't know if you can really see that. I got the fat side up still. This will just help keep it moist. I'll come back out here and check this in probably another hour and a half. Okay, I'm going to stick this. These have probes on them that I can stick the meat, stick in the meat and check the internal temperature and read it from out here. I'm going to go ahead and stick this in there. That way I can just come out here and see what the meat temperature is. And I'll show you guys sticking it in there and show you what it shows up on here. I'm going to stick it in there just like that. So it shows probe one and that's the temperature it's reading right now. Okay, so we're hovering right around 174. Yep, perfect. There we go. And it's showing I got the temperature on 200. And I just opened this up. It was at 225. It dropped because I opened it up. Always remember if you're looking, you ain't cooking. We'll be back in a minute. We'll probably come back whenever it's done. I'll show you guys pulling apart and all that. I hope you guys are enjoying the video. All right, we're sitting right at 206 from my probe over here. But I brought out another one. I'm going to try it and test the different spots on the meat. Put that probe in there. I'll check several spots. 205, 207. Yeah, we're set pretty good. See the bone separation right there? If it wasn't so hot, I could reach in there and just twist it, pull it. That's how you know it's done also. So I'm going to wrap this up. So I'm going to wrap this back up in foil. I'll probably put a towel around it, set it up on the counter for probably a good 45 minutes to an hour right before we get ready to eat. I'll tear into it, pull it apart. But you need to let your meat rest for at least 30 minutes, if not longer. I've let briskets rest for two hours. It's awesome. So you got to let the meat rest. It's very important. Don't just pull off, start pulling apart because it's still kind of, it's still drawing out the moisture and all that. So you got to let it cool down naturally like this. So all right, we'll see you guys back here in a little bit in the house when we're pulling it apart. Okay, I got this on the kitchen table. It's been resting about 40 minutes or so and I'm just, it's still really hot. So I'm just going to pull it out of here, pull the foil off and leave it in the pan to let it cool down just a little bit more. Let's see if I can pull this bone off. Oh yeah, see how hot it is? That's how you can tell it's done. Just like that. Let's see if we can get all the juices and everything in there without making a complete mess over here. It's going to splash. Oh, perfect. It actually worked out really good. And you could actually, whenever you want to wrap it, you can put it in the pot or pan, aluminum foil dish, and then put foil over like that. I've done that many times too. You can see it's definitely too hot to use my hands to pull it, but you can just see how tender it is. That's why it's so important to get the temperature to 205. I've tried 195, even, you know, 198. It's got to hit that temperature, that right temperature. This is some of the best meat right here. That was right by the bone. I can just pull this apart with my fork, how tender that is. It's just so tender. I'm telling you, it's hard to mess up a pulled pork. The only way you really can is if you overcook it or undercook it. Just get it to that 205, 200, 205 right in there. 203 is a pretty good number, and you're going to be sitting pretty. People are going to think you're a pro. Like I said, I've done 200 or 300 of these over my life, just because they're so easy and cheap to do. Look at that. How awesome is that? All right, we'll be back in a minute. I'm going to let it cool down a little bit, and then we'll do a little taste test for you. Okay, we actually had company over, and we already ate, but I'm going to show you guys biting into this pulled pork. I already know it's really good because I already had a slider. It's really good. I'm going to try to show you. It's kind of hard to see. Let me show you something real fast. You can see the smoke ring still. I can get it. See that? That's one thing I've noticed about pellet smokers compared to traditional offset smokers. You don't get as heavy of a flavor of smoke on the meat as you would an offset smoker. I think they just put off way more smoke, obviously, than the barrel house, not barrel house, but the pit boss. I love things so convenient to use. If you guys got any questions about any of this stuff, leave me some comments down below. Thank you so much for stopping by today's video. I really do appreciate it. I love all the support you guys give us, and thank you very much. I hope you guys have an awesome day. Catch you on the next video.