I DRY AGED a Pork Shoulder for 35 DAYS (the key to the best pulled pork)

Рет қаралды 213,365

Күн бұрын

Pulled pork is one of the most forgiving cuts in barbecue. The shoulder is filled with collagen and fat, which ensures the end result is almost always tender and juicy. But that doesn’t mean we can’t make it even MORE juicy and even MORE tender. In this video we test 3 unique methods, the results surprised even me!
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FILMED BY
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#pulledpork #dryaged #dryaging #pork #tastetest #wetbrined #drybrined

Пікірлер: 222

@captain_commenter8796 Жыл бұрын

That awkward moment when cats of all things are getting higher class meals than you:

@pento6621 Жыл бұрын

may i introduce you to Nick DiGiovannis hamster

@odddevil9535 Жыл бұрын

good tip gonna see if someone takes me as their cat

@JazzKazoo0930 Жыл бұрын

@@pento6621 sadly Pesto the hamster actually died a little while back

@allandubfr7336 Жыл бұрын

@@JazzKazoo0930 yea so sad 😢

@i_fuze_hostages6 Жыл бұрын

@@pento6621 rip pesto

@gavinminton210 Жыл бұрын

I mean you don't just cook it you teach it. I've learned so much from this channel thank you.

@BugsyFoga Жыл бұрын

I currently have a pork shoulder in my fridge, so I’m definitely curious which method is best for me .

@bobmuiler8508 Жыл бұрын

imagine the planning that goes into this video's, specialy with 35 day dry aged experiments like this. its like you have to prep the brine one 34 days after the first day of filming and so on. Mad respect!

@l-wolverine2211 Жыл бұрын

Talk about a “Fancy Feast” for Tibby.

@carlwagers9829 Жыл бұрын

Frfr

@scottshill1927 Жыл бұрын

Dude... you've got to do a combo now. Find the ultimate pulled pork. Dry age the cut & then dry brine it before sticking it in the smoke. Maybe you'll pull out the best of both preperations.

@MaxtheMeatGuy Жыл бұрын

Great idea!

@MaxtheMeatGuy Жыл бұрын

@A Z the cook is not based on time. Mostly based on color of bark and internal temp. Wrap anywhere between 165-185F internal once bark is where you like it. Can’t go wrong pulling anywhere in that range. Wrap then pull once it’s tender, usually 205F internal. You know it’s tender when thermometer slides through like butter. For reference should come out to 60-90 min per pound

@kitkindy 3 ай бұрын

What about an injection after the dry age? I have a butt dry aging for 35 days now!

@Last_Chance. Жыл бұрын

My man! Always coming through with a cook I never would have thought about

@mouse2689 Жыл бұрын

Gotta say Max love your channel...i also love the you and guga collab i wouldnt minds seeing more of those

@Percussionists Жыл бұрын

I’ll do anything to be dry aged for 35 days 😩😩

@tuomaslilja1027 Жыл бұрын

Ayo!?

@tomtrieger1874 Жыл бұрын

mam, u have a problem

@datgaydangernoodle1315 Жыл бұрын

Ummmmm-

@insertbadchannelnamehere3673 Жыл бұрын

Get help

@xhytecodm Жыл бұрын

seek god

@funtimeferrets1066 Жыл бұрын

so here i am 3:19 in the morning watching max make pork. and dying of hunger.

@TheGlamorousLifeofNae Жыл бұрын

All of these look so amazing! 😋😍 I can only imagine all of that good flavor.

@liquiddnbva4981 Жыл бұрын

We need more Tibby reviews for sure

@fadithefoodie Жыл бұрын

Great video! Just love the pulling of the pork, could watch that all day

@-StingRay Жыл бұрын

Tibbby about to be the new Gordon Ramsey.😂

@Muichirooo Жыл бұрын

Frfr 💀

@widodoakrom3938 Жыл бұрын

Lmao

@koda6841 Жыл бұрын

Hey man if you see this can you make longer videos?? I put them on while I’m eating/cooking but end up watching 3-4 different videos and run out of your content super fast. Longer videos would be sweet + it helps you too for your watch time (;

@MaxtheMeatGuy Жыл бұрын

That’s awesome, I definitely will! Appreciate you watching them 😃🙏

@Brandon-yq1tm Жыл бұрын

As a texan I prob would go with the dry brine, though I bet a marinade would have even better results than the wet brine

@charlottehornets110 Жыл бұрын

tibby is actually a living legend

@Bobajeff17 Жыл бұрын

This meat looks so good tibbys so lucky

@danielm.595 Жыл бұрын

3:07 it amazes me in how far KZfaq auto-subtitles have come, despite your misspellings of prosciutto, the subtitles always spelled it correctly.

@MikeS42069 Жыл бұрын

Killer Hogs is such a great rub. I love Malcom's SPG!

@regentsaquariums5692 Жыл бұрын

I love that wet brine submerged is my personal favorite!

@davek88 Жыл бұрын

Awesome video!!! As always, my mouth is watering and I learned something educational - that the pork butt isn't part of the pigs butt👍🏻

@rrroush2313 Жыл бұрын

Fantastic video. Notice you have the new camp chef. I smoked the best pulled pork of my life on that smoker. Something about being able to add extra smoke makes all the difference. With pork I think the brand of pork makes a big difference. I’ve noticed Prairie Fresh is hands and feet above a swift or hormel product.

@joshualogan6210 Жыл бұрын

I love once he say let’s cook it low and slow

@ng-ht1vx Жыл бұрын

I raise my own pigs, and I've used a different brine on my pork. Per cup of water, I add a heaping tablespoon of salt and a heaping tablespoon of sugar. Brining is 2 days per inch at the thickest part. To cook, I use a roaster with apple juice and teriyaki sauce in it at 200f for 10-14 hours. To cook at that low heat, the brine is necessary to keep the meat safe. Sometimes I'll cold smoke it first before putting it in the oven.

@YuiYuria Жыл бұрын

Are you Japanese?

@ng-ht1vx Жыл бұрын

@@YuiYuria nope

@YuiYuria Жыл бұрын

@@ng-ht1vx But you still make Japanese style pork, good job!

@emininemdv123 Жыл бұрын

Last three vids have been the best

@MaxtheMeatGuy Жыл бұрын

🙏🙏

@zachshumway4605 2 ай бұрын

The bbq rub is 'Killer Hogs'. Its great stuff

@iszacjohnsammut5617 Жыл бұрын

How long do you cook it after you wrap and also can you wrap in tinfoil??

@cookingwithmom1838 Жыл бұрын

Best chef ever u would love to taste it

@Coldzone Жыл бұрын

I need more of tibby god damn.

@LeKing-gc6kn Жыл бұрын

So if you got applewood low and slow then do plywood high and dry

@michellejames2447 Жыл бұрын

Great video and your cat is a star!

@stasc5539 Жыл бұрын

Love this channel but I'm slightly confused how did you get all the cuts at the same time? dry aged one for 40 days and the others came out at the same time as the 40 day so did you keep the other 2 for like 38 days then do the experiment?

@matthoward123 Жыл бұрын

That Killer Hogs BBQ rub isn't shy on the salt to begin with. Surprising choice.

@Valentin2to0 Жыл бұрын

Next video: Dry aged salmon tasted by Tibby😂

@c.m.junior2686 Жыл бұрын

The pulled pork looks insanely delicious...Tibby just likes the regular cat food...lol. I had cats that were the same way. Thank you for the awesome video...🥰

@reaperanon979 Жыл бұрын

Dry aging and then dry brining it would really combine the best of both. I love the nutty flavour of pork but without dry brining it does lose out on the moisture.

@abhijitnelli7268 Жыл бұрын

The BBQ rub ! All hail Malcom !

@milankostic6032 Жыл бұрын

compere aligator meat,fish meat,pork meat,beaf meat and chicen meat all dry aged

@Muichirooo Жыл бұрын

Tibby is so lucky wth😭😭

@axle1717 Жыл бұрын

What do you do with all the meat you cook?

@adamsapple6914 Жыл бұрын

For all of my cream cheese lovers I have a special recipe 1:cover in bbq rub 2:if you like to cut in cool ways 3:smoke for two hours at 200f

@YourDaddyV69 Жыл бұрын

Bro it makes me sad that your shorts get so much more clout than these gems. Keep it up though!

@MaxtheMeatGuy Жыл бұрын

🙏🙏

@delmaverick1890 Жыл бұрын

I’ve never tried to make Pork butt. But I’m going to give it a try. Wow

@tombart4985 Жыл бұрын

He says cooking over apple wood but its actually just pellets on a Camp Chef grille hence the terrible bark and smoke ring. A true offset turns pork butts into meteorites with at least a half inch smoke ring

@SaulGoodman4432 Жыл бұрын

It's soo bad that I always watch these at night and I get hungry

@aaronallums970 Жыл бұрын

where did you get your knife?!

@Taygio Жыл бұрын

Killer Hogs seasoning. Shout out to Malcom.

@carlwagers9829 Жыл бұрын

Max do you have a cookbook? If not have you ever thought of writing one?

@MaxtheMeatGuy Жыл бұрын

I’ve been really thinking about it!

@TheOmegaman888 Жыл бұрын

movie magic!!! the cat hair on the shirt tells a different story

@Ave_Christus_Rex37 11 ай бұрын

Who do you feed all of that food to?

@ThiccAnimeThighs Жыл бұрын

I wanna pet Tibby soo bad, Please pet Tibby for me!

@MaxtheMeatGuy Жыл бұрын

I got you 😃

@jerrysanchez5453 Жыл бұрын

I wonder if the dry age kinda did like Iberico pork makeing it nutty

@Panic_Attack420 Жыл бұрын

Max: Add as much bacon as you’d like. Me: *uses all the bacon in Tescos*

@Jaleel_1 Жыл бұрын

Hi max how is your day

@nelsonglinton Жыл бұрын

I'm no cook expert right, but I was thinking that you should wet brine a pork shoulder and then dry brine it for 24 hours and then smoke it low and slow, but pour the juices back onto it if there's any lingering in the container, not from the wet brine container but the dry brine, and continue spritzing it with apple juice like normal so that the bark doesn't dry out and take it out when you think it's ready and see if you get the best of both the dry brining and wet brining methods on pulled pork after it is cooked completely. I think it should be juicy with also the same or a little more punch of flavor than what was given to you with the dry brined pork shoulder.

@Invialed Жыл бұрын

Question why do you like to cook with applewood? Does it somehow change the flavor?

@scottshill1927 Жыл бұрын

Each wood has a different flavor. Fruit tree woods generally are sweeter and more mild. Perfect for pork & foul. Something like mesquite is very strong and bold. Imo, tbe best for beef. Nut tree woods are kind of between the extremes. A good, general, all-purpose wood, however, is oak. Nice & smokey without being overwhelming. Great for all meat. I personally like using something like apple with a little oak mixed in. Sweet but also a more pronounced smokiness.

@sbear6553 Жыл бұрын

Can you cook it then dry age it then cook it again? im curious to see that

@merlethecrow7356 Жыл бұрын

probablt not, it'll prob rot

@gabrielatorres211 2 ай бұрын

Fantástica receta

@ryanspangler4569 Жыл бұрын

Tibby is such a good boy

@user-is8js5ew1k Жыл бұрын

this video is very good

@naderz4064 11 ай бұрын

my dog would have chose both lol but pugs will eat almost everything lol thanks for the ideas i nvr thought to do any of those ideas on my pulled pork

@justaguywhowatchesyt495 Жыл бұрын

HI MAXXX!!!

@kylejarmolych Жыл бұрын

Is that the camp chef pro series? Been interested in adding one to my line up of pellet grills (yes I have a problem)- how is it?

@MaxtheMeatGuy Жыл бұрын

It’s the new woodwind pro! I’m a huge fan. You can add charcoal and wood chunks for smoke flavor that I’ve never gotten with a normal pellet grill. Better bark too

@kylejarmolych Жыл бұрын

@@MaxtheMeatGuy that sounds amazing! I always miss the slight charcoal flavor my dad gets when he uses his big green egg. Keep up the great content Max, it always inspires me to go cook/smoke stuff :D

@handle67574 Жыл бұрын

Max, what is the name of the bbq rub you used for this experiment?

@scotthartman4424 Жыл бұрын

Killer Hogs BBQ Rub. Malcolm Reed is the pitmaster

@owendodman3037 11 ай бұрын

why not go for broke? wet brine and dry brine before dry ageing them, only add bbq rub and pepper to those two and do a control! Cheers 🥂

@shadowtheimpure Жыл бұрын

For me, I'm very partial to dry brining pork regardless of the cut or application. Chops? Dry brine. Roast? Dry brine. Ribs? Dry brine!

@kadengiesbrecht4372 Жыл бұрын

what would happen if you cooked meet then dry aged it

@sebasti3n Жыл бұрын

I like your videos! You went to China? Where did you live? Pretty messy nowadays. A few of your videos remind me of the food there 😊

@MaxtheMeatGuy Жыл бұрын

Thank you!! I was in shanghai for 8 years

@Page001B Жыл бұрын

I know I am late to the party so this may not be seen but there it is: would it be possible to compline dry brining and dry aging? I want to emulate a ham but I want to find a way to not add sugar and nitrate… the dry aging looks amazing so swing that it works I will totally try that, but I wonder if you could add the benefits of pre salting on top of it…?

@Page001B Жыл бұрын

Like dry brining for a few days than starting the aging process…?

@kurtalgarme5263 Жыл бұрын

high quality vids

@Jayden_parish13 Жыл бұрын

I DARE YOU MAX!! to make a ribeye marinated in the 2022 one chip challenge 🤪 good luck! 👍

@tuffgong2568 Жыл бұрын

Just bought a healthy shoulder at farmers market :)

@KM-pq7jk 7 ай бұрын

Dry brining, better and correctly known as dry curing. Brining means in liquid.

@sirbellamo Жыл бұрын

How does the meat not spoil while it's being dry aged?

@AmazingJunkie Жыл бұрын

great video, the pinging noise every 5 seconds was a lot for me though

@jonathanhadden8199 Жыл бұрын

That bbq sauce recipe sounds pretty good. But I would definitely put it in a blender after reducing. The thought of a chunky bbq sauce sounds pretty off putting.

@ieri_creations Жыл бұрын

Awe! I love Tibby!

@demonicar Жыл бұрын

Hey Max for your 10m subscriber special you should dry age yourself.

@FunnyPlayzYT1 Жыл бұрын

THAT ONE KID:FiRsT

@Muichirooo Жыл бұрын

I swear there’s always like 50 of them😭😭

@seanfarrell3373 Жыл бұрын

The wet brine went red because the salt draws the blood out of the bones in this cut

@pekkalaitinen8769 Жыл бұрын

That cat food was cooked by Marco Pierre White

@cy5386 Жыл бұрын

Man’s gotta send the catfood company a hundred dollars now 😗

@soumynonareverse7807 Жыл бұрын

You mentioned not to spray the fat but just the protein. As tne fat sits on top, isn't it a self-basting proces? So why spray at all?

@MaxtheMeatGuy Жыл бұрын

It not as necessary on a pellet grill. But sometimes the bark on the sides gets too dark/burns, that is when spraying really helps

@TempoMonstrocity Жыл бұрын

I enjoy these videos and learning something new about meat.

@stardust_sonic Жыл бұрын

Either Tibby didn't simply want the pulled pork, or it must have whispered "Don't eat me" to Tibby's ear.

@jakeblakeman9064 Жыл бұрын

This guy is the only one able to say Worcestershire correctly.

@skeltonjack55 Жыл бұрын

And here I am eating a $1.25 pot pie after work....

@Flexible_photon Жыл бұрын

Tibbi has the genes of her sabretooth tiger ancestors. I think she would prefer you just release the pig for her to hunt.

@robBears96 Жыл бұрын

What do you do with all the extra leftovers? I bet your friends love hanging at your place lol

@notkrazy6165 Жыл бұрын

hi max

@OneManBandWoodworks Жыл бұрын

I can't believe you bit the fork

@flompi384 Жыл бұрын

real ones remember when it had "my cat tried it" in the title B) Great video!

@MaxtheMeatGuy Жыл бұрын

Haha only the real ones will remember. Thanks!

@johnsmit3573 Жыл бұрын

Liquid smoke? No. Everything looks awesome though and great experiment. Thank you for this!

@axesoccer7887 Жыл бұрын

Every time I hear pork butt, all I think of is “PORK BUTTS AND TATERS!”

@Weird_guy79 Жыл бұрын

mmm off to dry age some pork.

@johnconnor8206 Жыл бұрын

4:16 that’s just the natural color of steak

@teemuronkainen Жыл бұрын

Did someone count how many *blings* there are?

@harisharis855 Жыл бұрын

Do the same with lamb

@simonphoenix3789 Ай бұрын

I don't get the point of cutting off the surface when its not even discolored. It looks like its still good to eat, and would probably make a nice crust.