ULTIMATE Pulled Pork Sandwich | Smoked Boston Butt

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ULTIMATE Pulled Pork Sandwich | Smoked Boston Butt | BBQ Meal Prep

Рет қаралды 397

2 ай бұрын

In this episode, Zach smokes a pork butt and makes perfect pulled pork, Texas style.
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#bbq #barbecue #pork #pulledpork #offsetsmoker #smoked #fire #cooking #recipe #meat #bbqlovers #mealprep

Пікірлер: 16

@FireandFerment 22 күн бұрын

Hey guys! I really appreciate you tuning in. Please let me know in the comments what you think of this video or if you have any ideas for more content you would like to see from me!

@2005Pilot 10 күн бұрын

Great Job !!

@FireandFerment 10 күн бұрын

Thank you!!

@KOvitt224 Ай бұрын

Nice! I did pulled pork yesterday

@FireandFerment Ай бұрын

Awesome! How did it turn out??

@KOvitt224 Ай бұрын

@@FireandFerment Turned out great, had a few families over from church, everyone loved it. Put 2 butts on the night before at 200, woke up to them at about 165, paper wrapped with a foil boat. They went tender around 198. 3 hr rest in a cooler. Ill have to try splitting them like you do, thanks for the video

@FireandFerment Ай бұрын

@@KOvitt224 Sounds delicious! It’s the perfect food for a crowd. Thanks for tuning in!

@BBQ_JerrY 12 күн бұрын

When u cut in half is it still juicy after the cook I’m going ti try this method. I have deboned and smoked flat I got great bark but was really dry… Happy Smoking

@FireandFerment 12 күн бұрын

Great question. Yeah it’s still juicy! I’ve even seen people cut it into quarters which would even further maximize bark. But I’m not brave enough to try quarters, I’m afraid it would dry out. Cutting it in half is perfect to maximize bark and juiciness all at the same time.

@davidrussell631 5 күн бұрын

Never seen anyone cut a pork butt in two like that. You’re getting more bark but also creating four 45* overcooked corners and have to cook twice the # of cuts to tenderness. I want a pork butt to be as forgiving as possible since it’s a long day. So like you I use no sugar, but I foil boat them once the bark is well developed.

@FireandFerment 5 күн бұрын

Awesome idea on the foil boat. That’ll protect those corners for sure. Thanks for tuning in!

@davidrussell631 5 күн бұрын

@@FireandFerment yes it certainly helps. Got the foil boat method from Bradley Robinson aka Chuds BBQ. I score the fat cap just like you do to pull for the mix.

@FireandFerment 5 күн бұрын

@@davidrussell631 I love me some Chuds. I’ve done the foil boat for my briskets, but I actually don’t prefer my briskets that way. However it is a fantastic way to get that crispy bark on the topside. Keep smokin’ on, man!

@MadPick 17 күн бұрын

Another fantastic video, Zach. Thank you. I've never seen that "cut it diagonal" trick, I'll give that a try when I do pulled pork next weekend. Question for you: After you pulled it, it doesn't appear that you added any liquids or any more seasoning to the meat. Is that correct? You just pull and eat it as-is? I always feel like it needs more flavor, so I add things to it. I'd be interested to hear your thoughts.

@FireandFerment 16 күн бұрын

Thank you! Yep, I just pull it and eat it. For me, I love the simplicity of the pork flavor with just salt, pepper, and smoke. You definitely CAN add some rub or something after pulling it which will add to the flavor dynamic. I just choose not to as I feel it robs from the pork and/or the smoke flavors. I’m glad you enjoy the channel!!

@2005Pilot 10 күн бұрын

Best one I ever did was Salt, Pepper, and Smoke 😁👍👍