Easy Smoked Pulled Pork for Beginners

Okay, folks. Look, you didn't already seen the thumbnail. You know what we doing, right? We doing pull pork. I really want to say this is like pull pork 101. This is great for the beginner. It's very forgiving. You guys make one of these, I promise you, after you make this a couple of times, you ready for a brisket. Super easy. Let's get it. Okay, so you guys can see the ingredients that we're using. Really, we just going to have some barbecue sauce. All of that's optional, but these right here going to be the stars, right? It's going to be about your seasoning, and that's where we going to get our profile. And we got to have a bun, folks. Now, the full ingredient list is on my website. That's smoking and grillingwithab.com and that's witab.com. Today, I'm going to be using my Rect RT1200 dual fire plet grill. Okay, so look, now that we went over and we talked about we going to be using a plet grill for this right here. Now, I want to show you just like a few tools you're going to need. You're going to need yourself something like a sharp knife like this, like a bony or a fillet knife, something that's a little bit flexible. But the main thing is we want it to be sharp. Then we going to need ourselves like a, you know, a meat thermometer, right? This is mine. Most of you guys got one of these. For those of you guys out there that don't have it, let's go ahead and get you pick yourself up one of these. Now, first thing I'm going to do is I'm going to go ahead and take my pork butt. Right now, you guys can look at it. You can see it. Just these lines you see is just because I had it sitting on top of a cooling rack. Right? But I'm going to bring it over here on this side. And I want to show you something. You see this fat cap right here? We want to take some of this down because we want to make sure that we get the seasoning a little bit close to that meat. Right? So, I'll just take it and we'll just cut it. What I'm doing now is just trying to see just exactly how thick this is. Right? So, what I don't I'm trying not to score the meat, but if I do, that'll at least let me know how thick this is. And then we can just take some of this off. Like, you see that right there? That's perfect. So with this plet grill right here, super easy, right? I told you it has two zones, right? It's a dual fire dual zone, you know, plet grill. So you got a zone that'll be over this way and one on this way. We're not going to use this one. We going to be using this side. So it's real simple. Push power. It's at 275, but we not going to do 275. We going to go ahead and drop this down to 250° and we going to let that build up. See how it says actual right there? That's 86. That's what it is in the inside. So once that reaches 250, we golden. Okay. So look, as we building up, you know, fire on our plet grill right now, we going to come over here. You guys just seen, you know, I trimmed them. I don't want I could do a little bit more, but this is enough. And listen, to go into a little bit more detail why I trimmed it like that, cuz listen, after we take the time to put the binder on here and our seasoning, what happens then at the end, if you give that big thick uh cap on there, all you going to do is all that's going to slide off. And we want to get some of that seasoning inside of this meat. You know, we got right here, right? So today I'm going to be using which in most times I'm always using like a uh a yellow mustard. You know what I mean? So this is the part where everybody say, "Man, I don't really like mustard." yada yada yada. Uh some people say they can taste it. I'm telling you, I don't. Everybody else around me, they don't even The binder has never ever come up, you know, in the conversation, right? So I'm just turning it over. We going to work on the whole thing, but I just want to get it nice, you know, and tacky. Right. These are the three things that I'm going to be using, you know, to go ahead and get my seasoning, right? I'm using my barbecue rub. You guys have any type of barbecue rub or any type of flavor you want to put on there, that works. And then for you guys that have that bee out there, I always put this on my heavier meats, right? That this right here, this is the real secret weapon. Then if I'm looking for to get a little color and bark, this is my own little blend right here. That's my pepper, salt, and a little bit of garlic in there. Also, it's a combination of all of this that's going to go on here. This one right here is just really main mainly if you look at it right there. It's mainly just so I can get my bark. Okay. So, look, I'm going to be starting with my my beat, right? So, I want you guys to just pay attention to look at how I hit this up. Right? So, when I put this on here, look at the coverage. You know what I mean? And you can look at the color. You know what I mean? If you got to open it up some, that's okay. You know what I mean? At the end, we going to add a little bit more to it also. But you see that right there. And I'mma lift this up over here like this. And we going to get it over here, too. Right. Oh yeah. Next, I'm getting ready to come with my barbecue rub. We start adding this on there. Now, I go heavy with my B cuz that hits and contacts that meat, right? This right here is going to give me that special little flavor that I'm looking for. All right. So, now this right here, when I say my little special blend, this is what I put on the actual brisket. You know what I mean? I'll put a little bit of this on here cuz I love the the bark texture that it's going to give me, right? Okay. So, look, my pelle grill is up to temp. I'm going to go ahead and open this up. Put these in the inside. Now, I'mma start with my biggest one and I'mma put it where it's at least the hottest. Okay. So, I put my biggest one that was over here. This is my hottest part of my, you know, my grill. So, I put that there. I put this one here. And both of these is like the fat cat cap up. I did not go ahead and cover no times or nothing like that in the very beginning, but I'mma let you know right now we coming up on about four and a half hours, right? I don't look at it until about 4 and 1/2 hours and I let the actual protein, which is my pork shoulders, right? These are going to let me know, you know, where we are and what we need to do moving forward. Right now, we had two of them that were two different sizes. So, I'm going to open this up right now and you guys can look at it. All right. Now, if you look right here, you can see the just the size difference, right? So, I can see right here, if you look right there, it's starting to dry just a little bit. I'mma make me up something, you know, to go ahead and spritz just to get just a little bit more moist. We going to continue that. But I'mma stick this in here right now in this bigger piece right here. Right. We going to look at that. You see how right there where it say 150°. Let's get another spot. We going to take a look. This one says 156. Right. I like to before I put this in a pan, I like to see this become 165 to 170 degrees. Right? So, I'mma go ahead and close this and I'm not going to come back out here. I'm going to come back and I'm going to put a little spritz, which mean I'm going to spray, you know, right here and just check. I might do a little rotation. And other than that, we going to come back and we'll look at this in about another hour. Now, look, I want to show you this part right here. When I stick this in here, you're not going to really be able to see it in here like that. I just hit the bone in down there. So, I back it up just a little bit. And that right there, say 176. We're a little high. But this is a smaller one. This just went in like butter. You know what I mean? That's a little high for me. But that's fine. I don't want to lose no more juices. We going to capture that when I drop it in there. That's what I like to feel. And look at that, folks. This is the thicker piece of the meat. 165.7. Right. I check it one more time. Oh, that's like butter. I I already know this right here is cooked and rendered. Look, that's a little high. We only going to go to about 202. So now we getting ready to take these off. Okay. So now that we done pulled them out like this, right? I put on another glove cuz listen, I'mma show you guys a little trick that I do. You know what I mean? This makes a difference. We going to go ahead and put a couple of ps of this uh butter right here on the top. Now, you know how like I do my uh how I do my ribs. You know, we could add a little brown sugar onto this also. We just going to add it on. Just like that. Okay. So, listen. This is where we at right now. Everything is completely uh wrapped up in the trays. I bumped up my temperature. My temperature is up to uh 275°. I'm going to put these in right now. We getting ready to render down any more fat in there and then we going to rehydrate that meat as we pull out that bone as it cools. Right. So, real simple, folks. Okay. So, now we we'll come back and we'll check it uh we going to probe it so that it's like butter, right? Like I said, we're going to check it in about an hour. You know what I mean? Uh then we go from there. We was kind of close. So, I I'm going to check this one right now about every 30 minutes. That'll be the safe way. You know what I Because when we get to 202 to 205, we want to take it out and then we're going to let it, you know, manually come down nice and slow. That's how we going to let it rest. Okay. So, look, I've already checked everything, right? Listen, both of these, one is at 203 and the other one's at 206. I've already, you know, I would like to get them out at both at 203. So, this is what we going to do. I've already powered down. I'm getting ready to take these, put them on a tray. I'm going to take them in the inside. I'm probably going to lay a, you know, like a a towel over the top just so that it can come down on its own. Right. We got to get it where we can at least touch it. And then I'mma show you how we gonna go ahead and shred this down. Like I said, it has cooled enough. So, look, when you do the bone in version of this, this should right should come out and just slide out of here nice and smooth. Right. So, as I pull this out, I just pull it like this. All right. So, now you can just get in here. You know what I mean? Let me just take this piece right here. Man, that just breaks open. You know what I mean? Look at that. You can see the smoke. You see all of that? Oh my goodness. I'm just going to go ahead and just get these pieces in here. Let them start to cool on their own. Right. All right. So, here you can see, you know, you can actually keep shredding and, you know, to your heart's content. But I, you know what? Instead of having all the little the stringy pulls and all of that, what I like to do is, you see, when I get it like this, I like I shredded some of that bark, too. Look at that. You can see that deep color that right there. And listen, I ain't going to lie to you. I've been eating it, too. Once I got it, you know, like this, I like to go ahead and add some more rub to it also. So, you know, look at that down there. You know, I just add some here on the top. You just want to get it down. All right. So, this is what we'll be using. My sweet and savory barbecue sauce right here. You know what I mean? Uh, so now let's go ahead and just add a little bit to it. Now, this part completely optional to everybody. You do not have to add this. Okay, folks. So, you saw just how easy it is. Listen, I don't want to over talk it. You know what I mean? Doing a pork shoulder, pork butts, whatever you want to call it. It really gets your confidence up. After you made this a couple of times, I believe you got your legs underneath you. So, you can go ahead and try brisket. You know what I mean? So, this ribs and then brisket. Then after that, you got it. All right. So, with that being said, listen, if you're new to my channel, let me take this time to say thank you for watching this video. Don't forget to like, smash that subscribe button, and just tell everybody out there is a channel out here that's simplifying these recipes and taking the mystery out of cooking. And you know how I usually leave out of here, folks. I'm going to go ahead and take a dash over here to my right, and I'm out. Peace.