Beginner Tips: Pulled Pork on the Pit Barrel Cooker | Barlow BBQ 4K
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- čas přidán 21. 07. 2024
- If you're struggling with pulled pork on your Pit Barrel Cooker, we've got some great tips for beginners in this video. Plus we've included a pulled pork cheat sheet for you to use if you find yourself in a jam. You can find the cheat sheet towards the bottom of this page.
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Pit Barrel Cooker
pitbarrelcooker.com/
Carolina Red Vinegar Sauce
• BARLOW BBQ HOG SAUCE |...
PULLED PORK CHEAT SHEET:
How long does it take to smoke a pork butt?
Always overestimate! It's always better to plan on it taking longer and then finishing sooner instead of assuming a shorter cooking time but it finishes much later. I like to plan on pork taking about an 1.5 hours/pound. Keep in mind when you are planning the length of your cook to include time to light the Pit Barrel and rest time once the pork is finished.
Start by salting your pork butt with Kosher salt. Be sure to coat all sides, then set in the fridge until time to cook. Light your Pit Barrel or charcoal grill. Once the pit is ready, throw on a few chunks of your favorite smoking wood, and place the pork butt fat side DOWN on the cooking grate. Cover and let smoke for 2-4 hours.
After the first few hours, it is time to check the temp of the pork butt to see if it close to the "stall". The stall typically occurs when the pork butt reaches an internal temp of around 150-165 degrees. Left alone, it could take an additional hour or two for the pork to push through the stall and continue to rise in temp. You can speed up the stall by wrapping the pork in a double wrap of aluminum foil or butcher paper and placing it back in the Pit Barrel. Otherwise just let it be and check the temp every hour or so.
When the pork butt has become probe tender (it feels like soft butter), remove it from the grill and set it on a baking sheet. Do a few crosshatch cuts across the top of the butt and shake on some more salt, then coat in black pepper and cayenne pepper. You may add any other seasonings or rubs that you like. Pour on a generous amount of the Carolina Red Vinegar sauce and shred the pork being sure to mix the pork, sauce, and seasonings well together.
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#BeginnerBBQTips - Zábava
Awesome video! I would love to see you so one for a brisket on the PBC. I can't ever seem to get it tender enough.
That is something I'll have to try. Always use a rub just salt might be a big hit.
Little tip paper towel soaked in a bit of vegetable oil works great as a chimney starter I use two towels .
I and thanks again for another great vid you guys put together a good Show
That's a great tip, thank you!
Looks good, Matthew! The Kosher salt dry-brine works even better if you do it the night before you cook. That gives the salt plenty of time to migrate all the way into the meat where it can retain moisture, and the result will be moist, juicy BBQ.
Yep I've done that before, just wasn't able to for this vid. Thanks for watching!
So glad I found your channel!
We are too! 🔥
Another great tutorial video without a lot of fluff , thanks for sharing it is a great help to us newbies with the PBC.
Thanks so much, that means a lot! Cheers!
Good stuff here. Thanks for the instruction
Thanks so much!
So great to see you, love this recipe, I’m gonna try just using salt next time! Hope you and Martha are doing well. Love you guys. That’ll be great pork with some eastern Carolina BBQ sauce!
Johnny!! 🤠♥️♥️ Great to hear from you, brother! You gotta try using just salt, you may never go back. Much love to you, hope you are doing well!
Looks fantastic, Matthew. Great tutorial. Salt only? Huh, how ‘bout that. I’ve never tried it but I will.
I got the technique from PIF and it has always been the best pork I make! Thanks Phil! 🙏💛💛💛
Hello Captain CJ, and crew! Greetings from Punta Gorda, FL.
Howdy neighbor! 😉 Hope you have a great Memorial Day weekend! 🇺🇸🇺🇸🇺🇸
Awesome cook and very helpful. PBC is still on my list. How does it do for ribs compared to the WSM? Happy Memorial Day weekend to you and Martha!
It does Ribs great
No hanging?
My wife won't let me use that much salt even though its a large chunk of meat. Maybe I can season while she ain't looking lol. Great info for sure!
I would recommend seasoning when she's not looking, trust me it's worth it! 😉
how on earth do you keep charcoal lit for so long
There plenty of charcoal in that smoker and the fat drippings
Looks a little dry from here.
Dont eat pork meat
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