Pulled Pork | Smoked Pork Shoulder on Camp Chef Pellet Grill
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- čas přidán 14. 10. 2020
- Welcome back to Andersons SmokeShow! Today I am going to show you an easy how to smoked pork shoulder recipe, as well as how to make smoked pulled pork! Smoked to perfection on my Camp Chef Pellet Grill! Check it out!
I am affiliate for Camp Chef. Sales made through these links will result in commissions:
If you are interested in purchasing this Camp Chef Pellet grill, follow this link:
bit.ly/2DWObIp
This is a really easy how to make smoked pulled pork recipe! Get yourself a nice sized bone-in pork shoulder or Boston Butt. For this video I used two fresh 7.5-8lb pork shoulders. Start by trimming off a good portion of the fat cap, but be sure to leave some fat. Squirt some yellow mustard and coat the pork shoulders lightly... this will serve as a binder. Then coat with some SPG and your favorite BBQ rub. Give the pork a few minutes to sweat while you fire up the pellet grill or pellet smoker.
The rubs that I used:
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I smoked these at 225F and smoke level 10 on my Camp Chef SmokePro SG24 Wifi. I let the smoke roll for 3 hours without touching them at all. At the 3hr mark I began spritzing on an hour interval using a 3:1 ratio of Apple Cider and Vinegar. Continue to smoke until the internal temperature reaches 165F and remove to wrap. This is the perfect time as wrapping in foil will assist with the stall period. Wrap in foil and return to smoker. Continue to smoke at 225F until the Internal temperature reaches 198F. Remove from the smoker and glaze.
For my glaze:
12-15oz BBQ sauce
1/4 cup Apple butter
1/4 cup honey
1/4 cup vinegar
* you can adjust the sweetness/bitterness level by adding additional honey, brown sugar, or vinegar.
Unwrap the pork, glaze, and return the unwrapped pork to your pellet grill for 15min so that the glaze sets up properly.
Remove from smoker, place in pan, and wrap with foil. Let the pork butt rest for 30-60min.
After the rest period you are free to shred! I like to add a little more bbq rub to lock in that great BBQ flavor!
This how to recipe produces some super tender and juicy bbq pulled pork! Now I know that is not a Carolina style pulled pork recipe or a Texas style pulled pork, but that wasn't my plan in the first place. I used this glaze to sweeten it up the pork and to enhance the bark too!
Thanks again for watching! Be sure to subscribe to my channel, like the video, and write me a comment! I would love to hear what you think!!
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pork butt on pellet grill smoked pork butt
#PulledPork #PorkShoulder #CampChef - Jak na to + styl
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I have the CampChef Woodwind Wifi 36". I bought it for my husband and it was his baby but I lost him last year and hadn't used it since. I had to move to a new place and decided to give it a try with your instructions and 20lbs worth of pork butt for my new neighbors. What a success!! I followed your instructions 100% and everyone was so impressed I cried as it was the first thing I have ever smoked myself and I felt like I made my late husband proud. THANK YOU SO MUCH for the detailed instructions!!!!
I’m so sorry for your loss Cyndee… I just lost my mom unexpectedly 6 weeks ago and there are just some things that are hard to get past, but I’m so very glad to hear that you carried on his passion! You know he’d be proud, and I’m very humbled to know that I was able to help! Reach out anytime that you have questions and I’ll do whatever I can to help.
- Andrew
Cyndee what a moving post and I hope all is as well as it can be with you and yours. You will love cooking on the CampChef. I really enjoy Anderson's videos. Also, cooking on the Woodwind (I have the 24) is really fun. I get a kick out of it. Good luck with the future BBQs!
🙏💯💖
Ok I watched this to get some ideas not to cry. God Bless.
I’m so sorry for your loss, but it sounds like you had a great teacher who taught you well. Your late husband will be very proud of you
Followed your instructions exactly. New to smoking with my new CampChef. Your timing was spot on - every step took me exactly as long as it took you - that is so rare when I follow videos like this. It's key, since different videos cook for 7-14 hours, and I had a bunch of people coming over for dinner. I smoked two shoulders, and had them at 198 degrees right when they were supposed to be. I even smoked six turkey tenderloins and two pork tenderloins at the same time (for freezing or as a backup in case I blew the timing). Also, I think the glaze is genius - adds more bbq sauce flavor overall, but its only on the bark pieces. You get a nice hit of that that flavor at times, but it still lets the taste of the slow cooked pork be the star of the show. Way better then just dumping sauce in pulled pork (looking at you, Mission BBQ). Turned out really great - I even stole your move, showing everyone the "jiggle" as I walked by with two perfect shoulders. Well done, sir.
Hey Andrew (nice name by the way), thanks for sharing your experience! I love this method because its pretty different from most pork shoulder recipes that I've seen on here. The glaze just adds that 4th dimension in my opinion!
Followed this recipe for my first time run on my new Camp Chef, for this past superbowl. The pork butt turned out delicious and perfect. Thanks for the video!
Glad you enjoyed it! Thanks for the support!
Just bought my camp chef today, and I'm planning this for tomorrow (going to have to get up early) as my first cook. I don't have (don't need) the wifi, but otherwise same model. I'm so excited! Thanks for the thorough instructions.
Thanks for watching!
Great video!
Those came out really nice. Great color and smoke ring 👍🏻
We loved it! I actually made one for a family member who was going to a bon fire and they said it was the talk of the party!
Great video
Thanks for taking the time to do it.
Absolutely! Thanks for watching
That's what I'm doing tomorrow!..looks delicious 😋
I used this recipe last year and it came out great. Going to try it again on Independence Day
Looks amazing
Thanks for watching!
Really well made and detailed video. Watching as I smoke 2 pork butts now. Thanks!
Awesome! And thanks for the kind words!
I have the CampChef Woodwind Wifi 36". I have enjoyed cooking with this smoker in winter, spring, summer and fall. The Andersons Smoke Show has provided great insight and wonderful smoke recipes. I'm smoking 4 pork shoulders with bone in tonight. Can't wait!
great upload man happy smokin' this weekend good sir
Thanks for watching!
Nicely done.
Thanks!
Good stuff Andrew!🤘
Yooo Joe! Thanks for watching!
Not kidding but I learn how to smoke thanks on You buddy....
Nice work man, looks good! Need to do this one day to...
It’s so easy to do a pork shoulder and it’s super cheap too! I smoked almost 16lbs for about $30! Thanks for watching!
Thank you so much for this video! Trying this tomorrow for mothers day!
Hope it turned out great Sindi!
@@AndersonsSmokeShow I needed to cook it a few more hours I think. My smoker turned off too so I will def have a do over!
This kept me company tonight. Followed step by step! New fan! Thanks A.S.S.!! 🤓
🤣🤣 thanks for the support
@@AndersonsSmokeShow of course. Btw the Pork Butt was money! Followed you step by step.
My Queso not so much as my smoker was moody and smoked it too
Much.
Glad to here! Yeah some things really grab the smoke...
Good job I like it
Awesome job on the pork shoulders. Keep up the good work.
Thanks!
Looks really good! The last pork butt I made was unwrapped the entire cook and it was the best I’d made.
I almost did these unwrapped! I changed my mind probably 10min before the cameras started rolling!
Good video, thx! I have the same smoker, but have not wrapped any of mine. I'm going to try it next time though. The glaze was awesome, I'll be trying that too.
Wrapping keeps it even juicer and speeds up the process a bit as well
Dang looking good. I've never trimmed the fat cap, that's my favorite part haha
Fat makes it taste good, but I like to keep it under control too lol
So I have one of these pellet grills on the way now thanks to you and others with great reviews. Not fond of the overseas involved but some things I can't help. I'm ready to try it out!
Hope you enjoy
Those look amazing. Here in my country I do it with out all the gadgets, maybe in the city they have but in my town everything is by feel. Great job
Thanks!
So glad you did this! 👍 I like you and everything you did here! New Subscriber 👍🔥
Awesome! Thanks for the support!
Spectacular looking pork. I have another cook coming up next week, I might have to try some glaze.. Always looking for some secret sauce.
I've got the recipe in the description! It adds another dimension to it for sure!
Another great take (I'm being serious!) of how to get rolling on Camp Chef. We did a 6lb shoulder tonight, and it turned out great! Thanks again for doing this series!
I did a dry rub last night w yellow mustard, and it sat in the fridge, in saran wrap, for 12 hours. I took it out this morning at 7am and patted it down with a paper towel to get the excess liquid off, and let it sit out until 9am when the smoker was ready for action. I used the high smoke setting for 6 hours: 4 hours @ 145degF internal temperature (where it crashed from hours 3-4), then foiled for the remaining time. It hit 199 and I took it off and let it sit in a cooler for 30 mins or so. I am not a fan of sauce on the whole cut, so I went without. Great results, and the smoke / smoke ring was killer. Made amazing sandwiches!
Gonna try this Friday but with boneless pork shoulder. What would be different in the process?
Just curious as to why you didn't use the Camp Chef probes? I love the functionality of the Camp Chef app. I'll be smoking some pork tomorrow on my SGX 36. Looking forward to it!
I really love my ThermoWorks products. They are lab calibrated and have nice options. I’m also an affiliate with them, but the Camp Chef probes are just fine!
I love my old camp chef DLX...I upgraded to the new controller and was really happy with it. Then I got a Masterbuilt 1050 and feel I've left thee ol camp chef lonely.
I love my Masterbuilt 560 and my Camp Chef, but I lean heavily to my Camp Chef. It’s just way more convenient for me!
colour looked amazing on those, I dont tend to get that depth out of my Traeger, and smoke for the same temp and time, has that come from the sugar in the hogwaller?
The color on the bark is influenced by the smoke for sure, but the rubs have a lot to do with it as well.
I'm going to do a pork shoulder on my masterbuilt 560 I can't wait 👌👍🐷
Heck yeah!
I got ac11lb picknix shank has skin on and a skin on one side do I cook it like a but skin up or down.send me all ur suggestions thanks
Nice job!! Looks great will say more on Instagram
Thanks!!
Looks awesome man! I just purchased the camp chef wood wind WiFi and am looking forward to trying it out this week. So what was your total cook time?
I think this was about 12 hours
What kind of temp variations/swings are normal for the Camp Chef SG grills with the gen2 controller?
Will try the glaze next time I do pulled pork! "Look at that jiggle...aww yeah!"
Thanks for watching!
The color of those look insane. I bet the sauce just took it over the top.
The bark on these were perfect, and that glaze was just money!
Nice video. Looking forward to unboxing my Camp Chef soon (being delivered tomorrow). Round about how many lbs pellets did that cook take?
Thanks Jacob! I hope you enjoy the campchef as much as we do! It’s been a while since I did any kind of measuring with pellet consumption, but I think it was something like 1.5lbs per hour once it was up and running.... but I would think that temp settings as well as outdoor conditions would have an impact on it.
Amazing cook....I've moved away from foil and use 100% butcher paper and have been very happy....Happy smoking and God Bless!!!
I’ve used butcher paper as well, and I like what it does for the bark!
What difference does the paper make vs foil?
@@johnbowman4844 the butcher paper allows more smoke to enter meat and keeps more crust on the meat...to each his own.....either is good imho
Sounds like a win win. I will have to give it a try soon.
Do you have a recipe on how you made the glaze at the end and what you used in it? I will be trying it this weekend!
Yup, the recipe is in the description
@@AndersonsSmokeShow I see it now. Thank you!
HEY BROTHER I JUST TRADED IN A TREAGER AND GOT THE SG24 I HAVE NOT USED IT YET. TONIGHT I WILL THE BURN IN PROCSESS WENT WELL. WHATS YOUR LONG TERM OUTLOOK ON THESE GRILL ARE THEY GOOD I GOT ANNOYED WITH TREAGER. I FILL LIKE I MADE A GOOD CHOICE WHAT ARE YOUR OUT LOOKS ON CAMP CHEF IS THE SG24 GOOD LONG LASTING. I JUST WANT A GOOD GRILL THAT LAST
Great smoke brother! Looked fantastic, and that mop sauce at the end was 🔥. New sub 🔔
Thanks for the support man! That pork shoulder turned out fantastic!
Loved the vid, question for you. Why didn’t you use the probes included with the smoker?
I’m a huge fan of the Thermoworks products. I find them to be more reliable, and they have way more features to help along the way. On overnight cooks I use alarms on the thermometer to make sure the grill doesn’t catch fire or shutdown unexpectedly
@@AndersonsSmokeShow Thanks I appreciate that answer. I really like your videos on smoking meats in the Camp 🏕 Chef 👩🍳 grills. Subscribed to your channel as well
enjoy your videos.. I have a pork butt in right now..looking great!
Thanks for the support Michael!
Do you take gland out??
I’ve smoked pork shoulder fat cap up and fat cap down, I don’t think it makes a difference.
Those look look absolutely amazing 😊
Thanks!
I recently bought a members mark pellet grill. Cooked a really good rack of ribs and some steaks on it. It’s been fantastic so far, but I want to try this. I’m completely new to this type of cooking. Where is the best place to find a good pork shoulder?
I get most of mine from Sams club and Costco
I was just wondering if you have ever taken the temperature at the grill grate when set to 225?
I have not, but I can on my next cook! Thanks for watching Darryl
@@AndersonsSmokeShow Reason I ask is I have a Char-Griller pellet and at 225 it runs about 300 or so.
I’ll give it a try. My Masterbuilt Gravity Series runs hot too
How are those bourbon brown sugar pellets, have a good flavor? New subscriber, keep up the good work
I actually like the bourbon brown sugar pellets. I don’t know who makes the pellets for cabelas but I really like all of the ones that I’ve tried.
I like your videos man! Question though. Why do people wrap briskets with butcher paper but not pork butt and chuck roasts?
Thanks for watching! I’ve actually used butcher paper on a pork shoulder too. It usually produces more bark with butcher paper as it allows to breath
Is wrapping necessary for pulled pork? I thought that was mainly a brisket thing.
Just got my campchef woodwind wifi 24, and was going to do my first pork butt on Saturday, seems pretty straight forward.
So technically you don’t ever have to wrap and meat, but wrapping it speeds up the process by forcing it through the stall period. I almost always wrap my brisket and pork shoulders.
Trimming fat really necessary or just preference?
I am looking at getting a Camp Chef smoker myself and am wondering about the Smoke Settings they offer and how well that works. Could you say whether or not there is a noticeable difference in flavor when changing the smoke setting?? Thanks!
Hey Eric thanks for reaching out. I will say that there IS a difference, and it is noticeable. You won’t notice much difference with small increments like smoke level 6 vs 7, but you’ll notice 1v5v10 for sure
What pellets did u use. Or can someone confirm that apple pellets would be ok
Great video! Just finished putting together my new Woodwind and wife brought home a 17lb pork butt (family of four lol). Guessing I need to cut this bad boy in half.
Instead of foil, can butchers paper be used?
Great video. Just got a new Camp Chef and really like it. Have a question. I have always cooked bone in pork butts. Is there any difference in taste between the non bone in? I go to Costco and their pork butts are not bone in.
Nah I think they are basically the same
I’ve made those from
Costco plenty of times
Perfect, exactly the question I had and answer I was looking for! 😂 Cheers!
What would you do differently for boneless? I have my first smoke of a pork butt tomorrow. 7.7lbs.
I wouldn't really change anything
Do you use apple cider vinegar for your glaze and spritz ? The pork looked amazing, I just purchased a new pellet grill. I going to give this recipe a try. Can I use butcher paper instead of foil
Theres ACV in both. And yeah, using butcher paper will help preserve the bark!
how do you get more smoke out of the camp chefs, i had mine on 225 smoke 10 but it doesn't smoke nearly as often as my pitboss did any tips
So there’s a common misconception about what smoke should look like. At a basic level and on any smoker, the smoke should be a thin transparent blue smoke. At times it even goes unnoticed. The thick clouds of white smoke is actually not the smoke that you want at all. I will say that pellets do make a difference. I personally run Lumberjack mostly, and that’s because they are one of the only companies that offer the specs on their blends and they also offer 100% hardwood options like 100% Hickory and 100% Cherry.
Hey brother I have a zgrill I love it it’s just a smaller smoker. I am seeking it and want to get one of these camp chef are they good smokers? I don’t want a treager to much hype I think. I seen this camp chef at the local d&b supply. Does this hold temp well and also is it good smoke flavor
I love my camp chef! The best part is the versatility when you add the sidekick! I think the grill with sidekick CANNOT be beat
@@AndersonsSmokeShow thanks for getting back to me lol I went with the century 885 Traeger from Costco I got hooked up with a gift card and scored that grill it’s huge: I’m smoking wings on it right now. The wireless wifi control is awesome. You can also use this grill in uo to negative 20 degrees. I’m stocked actually lol
Heck yeah!
What time would you say to put the meat on the smoker the night before to have it ready for 11AM like you did? I also have a 7# bone in pork shoulder.
So it’s always easier to be done earlier than expected and rest longer than it is to be done late. I’d usually say plan for like 14-16hours total
What’s the point of keeping the smoke level at 10 after they’ve been wrapped in foil?
Can one smoke overnight with a straight wood only burning smoker?
Yeah as long as you maintain temp, you can accomplish this on almost any grill or smoker.
Same temp on a masterbuilt 560?
Yessir
You sound like Marty Stowfer from Wild America.
I’ll take that as a compliment 🤣! I wish I had his beard though!
I'm not sure what I did wrong. Maybe it's my high altitude in this part of Pennsylvania or the weather dried out the meat. Epic fail on my part but I wanna try again with this recipe and pellet smoker until it comes out juicy and like people food 😁
Well couple questions that I would have…
1. What temp did you cook it to?
2. Did you wrap it? At what temp?
3. What cut was it exactly Butt or shoulder? Was it bone-in or boneless?
4. Was there good marbling?
@@AndersonsSmokeShow first place I probably went wrong is falling asleep for 10 hours without checking it. I didn't realize it would be so much work but I'll be ready for the next one. I recall the temp being around 250.
Oh yeah that might do it. I just did 2 7lb pork shoulders and they took like 7 hours
Looks really good, care to share that glaze recipe ? Lol
Its actually in the description!
I always mix my own rub, Because some of the folks I cook for have garlic allergies. I know who ever heard of someone being allergic to garlic. But it happens.
Ahhh a garlic allergy would be awful!
what's the recipe for that Glaze?
I’ve got it down in the description
Just reviewing to do a Pork Shoulder and your credibility started to fad until I saw the cooler come out! I think this is a very important part, looks awesome! Going to also do mine over night....Tried to out Drink a Pork shoulder first time not a great ideal LOL Cheers!
There are 1 million ways to do the same thing. Just tried something a little different on this one and it paid off for sure! I made these for a family member who was having a little get together and everyone loved it! Yeah I tried to out drink a brisket cook once.....you just can’t win those races 🤣🤣
Can you share your glaze recipe? I am hoping to duplicate your smoke, lol.
The recipe is down in the description
So 16 hrs total ? Or 10hrs
I cook to internal temperature but I think with this size it took around 10-12hrs total
@@AndersonsSmokeShow You said in video after 6 hours and wrapping in foil to set temp at 198 degrees. You mean grill temp or meat temp? internal temp should always be 165 degrees? Can you elaborate? This is my first smoke and trying to follow it close.
I removed them from the grill when they reached 165F internal temperature, wrapped them in foil, and returned them to the grill. Now that they are on the grill and wrapped I let them continue until they reached 198F. Then proceeded with the next steps
I wonder if he knows that’s a jack Johnson music bed
All the music on my videos is royalty free music. It may sounds like Jack Johnson, but I'm confident that he wouldn't be involved in anything royalty free
Spritz let's out the grill heat
Yes but it keeps the surface from drying out… Win some. Lose some
Can't believe no one has asked what exactly are the glaze ingredients?
I don’t think that anyone has asked. If you are interested in the recipe it’s on the description. Thanks for watching Richard!
Can you adopt me!!☺️
🤣
I recently smoked the PERFECT turkey on my Camp Chef! Come check it out: czcams.com/video/_21OHy83ZF0/video.html
InstaBlaster...
Protect the meat from what? It's indirect heat.
P
You lost me at foil….
🤷🏼♂️
Never GLAZE a Pork shoulder Dude. Where did you learn to grill???? Never glaze thats 101 Grilling.
Who died and made you the pork police?
Nice smoke…definitely NOT a sharp knife lol
Pork is for poor people,eat beef
Come on now lol!