Made this today for a neighborhood BBQ event. Shredding it now and 'sampling' along the way. The BEST I've ever made. I'll be watching the neighbors go back for more tonight. Thanks for sharing.

This was the quickest and to the point video I’ve seen! Normally the video is 20+ minutes. This gave temp and times. Don’t need anything else!

Overnight rest with rub folks, trust - won’t disappoint.

I am convinced that barrel smokers turn out the absolute BEST pulled pork!

Yeah, that looks amazing. Once wrapped, no need for more smoke, just heat.

honestly, i cant tell hardly any difference in the fat cap being up or down no matter what type of smoker i use, and i have smoked thousands of pork butts. i hardly ever wrap cause i like the bark that comes with unwrapped, but if i do wrap i use pink butchers paper. it doesnt seem to mess the bark up like aluminum does, and i pull em off anywhere between 185 to 205, a bunch of different ways to do pork butts and all of them are right. comes down to personal prefrence

I always smoke it with the fat cap up, and I wrap with the foil boat method while the fat still has some rendering to do. That way it renders into the boat and confits the bottom half of the butt.

I don't wanna be a millionaire or anything, just enough to be able to treat my family to this kind of meal. Looks delicious

Funny…Love it,every one has there on way seems!!! Happy Smok’n

I just got a new offset smoker and I’m gonna make this tomorrow except I’ll use bacon grease instead of butter. I can’t wait!!!

This was a great help Video ❤

This turned out amazing, thank you!

Amazing, thank you so much. Best recipe so far

I’m trying this one tomorrow 🤞🏻🤞🏻

Looks great 👍

Once you wrap just finish it in the oven. Save some smokin fuel

Smoke it with the fat cap on top, not on bottom. As the fat renders, it will keep the meat moist. I smoke it until it reaches 150 degrees internal temperature then I wrap it and continue cooking until it reaches 190. At 190, you can pull the bone out and it’s perfect.

I do mine almost the same but I’m new to this smoker stuff. Only thing I was told is to trim more of the fat as the bark won’t adhere to the meat and come off with the fat, that sound right?

Just made it today, fantastic!

Is every pull pork the best you've ever made😂 looks good

Y'all just showing out 👍

The best pulled pork sandwich is in Grafton Illinois. I will die on this hill 100% of the time.

I need it!! 🔥🔥🔥

I heard fat cap down and was startled

I need a dedicated smoker, charcoal and smoking is difficult but doable

Looks great.

Try replacing the apple juice with Yuengling😋

Looks good

this is fantastic! I am going to try this, why let it rest? curious thanks

Hi I m looking for a smoker which one would you recommend? 😊❤

I'm doing this tomorrow

“Chwunny Minutes”

The voice matches those hairy arms and hands perfectly.

Yes! like that.

Is Oklahoma joe a good brand? I’m in the market for a new smoker and I keep seeing it in my searches

Try bone in it'll be even better

What is that container?

Thats a boneless shoulder that can cut your cook time down

Dry brine the day before, and it'll be even better.

Am I the only one who disagrees with the fat cap down?

Does the fat cap have to be down???

I tried this today on my pit boss 850. 8 hours, my meat probe says 205. I pulled it off and rested it. Had the hardest time pulling the pork. It didn't just fall apart. Any ideas on what I may have done wrong or to look for in the future? Thanks

Do you trim fat to 1/4 inch or leave it all?

You guys sponsored by cambro?

Now i am hungry...

There is nothing to critique here, I'm sure some will with the wrapping but it ultimately doesn't matter. It's impossible to fuck up a pork butt.

How long after the 6 hr mark and foil wrap does it take to go from 165 to 203 usually?

Fat gotta go up because of the juices

Theres a difference between meat mashed in your fists Its called pulled pork for a reason Food is as much about texture as taste

Those are your hands?

no need to wrap unless you're in a hurry. Just throw it on there and let it rock until it's probe tender. This is how you get that nice dark crispy bark. By wrapping it, you ruin the bark and make it mushy.

Nah. She's making the process far more difficult than necessary. Instead, prep it as she suggests, but then put the butt in a heavy duty aluminum roast pan uncovered fat cap UP, then let it go 35-40 minutes per pound at 250 and pull it at 202-205, rest an hour then massage-pull that meat for 5 minutes until literally shredded. All that pan fat mixing into the meat, unbelievable!

Always cook butts fat cap up. Let the fat juices cascade down the meat and keep it tender. I use offset smoker tho, so no heat coming in just below the meat.

Pork is aasty animal

Can my this be done the same way on a gas bbq? Can’t smoke it cause my apartment complex won’t allow it 😢

So you took the Meat Church video and condensed it down to a "short". Disgusting content theft. What did you actually do here besides cook someone else's recipe?

Fat cap doesn't go down. It goes towards the heat source to protect the meat from burning if there's any temperature swings. Maybe that's down for you, but it could be to the left or right or back for others.

Fat cap should always be up not down. Just saying...it looked good.

Don't like the brown sugar, taste like a Christmas ham

No no no no no!!! You use root beer not apple juice!!! Lol this is a piece of meat that I like to try new things on. This video was the way I learned to do my first butt!!! Lol but I like to add mad scientist Tiny, my alter ego, to it. Love the vids always inspiring and informative.

Doesn't it make the papers soggy?

Steamed meat!!🤮 I’ll pass.

Nothin better then pulling your pork😂

I like how everything she says is as if we have the exact same things she does. Lol "put it on fat cap down" What if I have a traditional offset & not a drum "Let it rest in your cambro" I have a yeti...

You can taste the difference between mayo and mustard or bbq binding. If you use the exact same seasoning everytime you will notice a difference. - don’t listen to everything you hear online and try for yourself

Aluminum will never touch food that i make. use a roasting pan with a cover ffs

WHATS THE DREAD(DEAD) FASCINATION WITH ALUMINUM PANS?? .. THAT WILL KILL YOU!

Pls no sugar

The worst seasoning

Not kosher

Lol over priced cambro shoutout. Screw cambro go get a styrofoam cooler line it in aluminum foil. Shazaaam

Just use salt and pepper. smoke it for 4 hours, then spray everything but the fat with apple cider vinegar and beer every 30-40 minutes(its for steam not flavor). After it hits 165f+ wrap it in butcher paper and pop it back on until 205f. Let it rest an hour and you’ll have pure BBQ

Fat side up always!!!!