Competition BBQ Pulled Pork Recipe
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- čas přidán 16. 05. 2016
- Chef Tom walks you through our technique for producing award-winning competition pulled pork. This is the same recipe that gave us a 2nd Place Pork finish in our first ever KCBS competition. Shop @ ATBBQ: www.atbbq.com/
► PRINT RECIPE: www.atbbq.com/thesauce/video-...
RECIPE COOKED ON: www.atbbq.com/yoder-smokers-y...
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This is an amazing video for those looking to step up their grill game. My town had a pork butt cook off and I’d only cooked a few this past summer, I trimmed and injected the smoke on wheels cooking it the same as all things bbq did. I ended up winning the competition! Thanks allthingsbbq!
Funny how there's a ton of BBQ "experts" commenting negativity. This is probably the best and most informative BBQ channel on CZcams. Chef Tom, you produce amazing and mouthwatering content. All these so called experts are still trying to light their Weber grills.
Chad Miller Hey I smoked a solid pork butt on my snake Weber thanks to Chef Tom!
Right? It's the technique that is important here, if you wanna use a different rub or inject...big whoop you're still going to have to prepare and cook it this way if you want it to be good...and I don't think any "experts" can challenge that
The work you did to butcher that shoulder is a thing of beauty. I've watched a LOT of bbq vids and I must say, yours are by far the best. Thanks for sharing the knowledge!
Thank you very much for watching, we appreciate it!
This is by far the most challenging aspect of smoking a pork butt to me. That silver skin can be a bare and it looked like he went thru it like butter. I agree Frankie J.
Amen to that!
Gotta have a sharp knife for sure. getting ready for the town competition, watching my study guide xD.
@@allthingsbbq 0i understand completely what you are doing hi 👋 from 🇨🇦 #YSW where I follow you 💯 from
I’ve watched hundreds of butt cooks. This is by far the most detailed. Excellent cook Chef Tom.
Just wanted to let you know I finished 13th out of 70 in my last comp which is a HUGE jump for me. A few tweaks to my presentation and I know I could crack the top 10. I followed your recipe almost to a T and it really helped so I just wanted to give a big thank you for the assist!
Awesome! Congrats on the bump in points, and we can't wait until you move into the top ten. It's a great feeling!
So many complaints. Here is a free resource, showing you how to prepare and cook competitively, and you just snub your nose at it. First, for the folks complaining about the rubs -- I wouldn't expect you to grow your own pig, and you don't need to create your own rub either. Even for those of us cooks that do, we will almost always wish that our rub was available from a store so we didn't have to prep it and get the balance of spices right every time. Winning a competition is as much about the combination of the precise preparation, cooking, and the technique, so that when the pork comes out the other side it is packed with flavor, and is, most importantly, edible. The idea is not always to make the best BBQ sauce, or produce the best rub. You missed the point if that's your assumption.
For those complaining about not being able to get ahold of the ingredients -- it's 2017, if you're watching this video on CZcams, and are not under the control of a fascist government or communist regime, you can order most of this shit online, through retailers that ship overseas, and even on eBay if you want it in a country one of the US-based stores don't ship to.
Either way, just getting salty over some spices is ridiculous. ;)
Favorite youtube comment I've come across in awhile! Hilarious and true. Thanks for the laugh and cheers!
Even in a communist regime (the country begins with letter C), you can order and get it in less than 2 days. lol.
Canada?
i agree with you...
I agree. CZcams comments are the worst. I mean, this is FREE, professional advice. The techniques in this video are very sound, not just for competitive video, but for just making some delicious pulled pork for the table. I like the concept of trimming aggressively. Most just put the entire butt on the smoker. This is OK and I have done this hundreds of times. However, the concept of "if you wouldn't eat it, why cook it?" is a good one and getting all that fat, gristle and silverskin out is a good thing. I followed this technique on my last cook an it took time, but was worth it.
After watching this again, I love it. Pay attention and learn. Most are not doing competition cooking, but the principles are the same. The main thing that I learned after watching this is "If you wouldn't want to eat it...why cook it?" I am a big fan of trimming any meat, brisket, boston-butt, whatever, AGGRESSIVELY. It is a myth that exterior fat will baste the meat and somehow make it more tender and succulent. Wrong! Cooking hard fat just robs your cooker of BTU's and benefits you nothing. There is plenty of fat within the meat to insure tasty tenderness if you cook it right. Pay attention to this guy. He knows what he is doing.
Drinking game!! Pound a shot every time he says "money muscle"
Dynamic Prepper I'm dead now...thanks
Dynamic Prepper If you did that you wouldn't make it to the point he takes it off the smoker.
Cheers mate. :-D
Did it now i have sirosis of the liver.
This is by far the best BBQ channel on CZcams. Chef Tom should be a professor too, he’s so easy to follow and learn from .
Thank you for these videos Chef Tom. Very well done and the instructions you give are 1st rate. My neighbors think I'm a BBQ Guru now. I won't tell them my secret. You are a credit to the craft.
I love how you break the shoulder down into 3 distinct parts. I have seen plenty of people just toss the whole shoulder on without trimming the insides. I'm not a competition cook, but I rather cut the fat and nastiness out before cooking it and have less to dig through when pulling it, even if it is just for family.
Dude you explain everything running through youre head. Thank you for that. For us up and comin dummies, i mean, i know i really appreciate it. Excellent video bro.
Chef Tom has changed me as a bbq cook. This man is a damn genius. From splitting brisket, to holiday brisket, Italian pork shoulder, to an unorthodox but well rounded competition pork shoulder. ATBBQ is far an above my favorite channel.
Thank you for taking the time to share your knowledge.
great job guys. May have to do one this weekend.
Bud, you have radically changed the way I'm doing my next smoke! I've learned so much from this one video, thanks a ton!
I agree, your videos are some of the best I have found on the Tube. Keep up the good work. Thanks.
I love the way you explain everything slowly and clearly. I feel like I might be able to do a pretty good job just by staying close to your great ability to teach. Thanks so much, Dee
This is great. It's amazing to see the whole process artistically from the start to finish. Keep up the good work!
Chef Tom, great instructional video, You do a fantastic job with explaining techniques.
Thank you for watching!
Wow. What an informative video. Thank you.
Thank you for sharing this video! I love to watch and learn ....
Thank you Chef Tom! Love the way you explain cooking to color vs temps. Really simplifies things! Smoked for the first time using your instructions. 3 solid pork butts in a row!
Thank you Chef, you are my new mentor for this craft. The recipes and techniques are 2nd to none.
That smoke ring is to die for!!
You are doing a great service to all of us new competitors, thank you for taking the time to share with us
Awesome video on techniques. Thank you, Chef Tom!
Learn so much from you Chef Tom. Thank you!
Very Informative, and looks delicious. Thank you!
Yet again and outstanding tutorial video.... thanks a lot chef Tom for sharing ur knowledge and experience.....superstuff....by far the best barbeque channel on CZcams....keep up the good work
OUTSTANDING, THE BEST VIDEOS ON THE WEB FOR COOKING OR ANYTHING ELSE, REALLY ENJOY WATCHING YOU WORK.
i love the trimming technique. thanks!!!. just ordered my grilla silverbac and can't wait to give it a go.
Between you and smokey ribs I learn everything I need to know about bbq. Thanks so much from the UK 👍
Thanks for watching!
Thanks for the great technique
I know this is an older video, but I just shared it again with a friend who just bought a smoker and is just learning the craft. I think I've shared this video a dozen times now for folks who can't figure out how to smoke a shoulder. Thanks again Chef Tom!
Fantastic video! Straight forward and to the point!
Chef Tom, you're really humble.
I'll let him know. :)
Great video. I'm a pitmaster of sorts myself and have watched hundreds of videos like this. Boy, you really went medieval on trimming that thing, great job. I fully realize that competition is different from what you would do in the back yard. This is probably the most informative and thorough pulled pork video I've seen to date. Subscribed.
What an awesome and informative video!! I haven't gotten around do doing pork butt yet, but I'm definitely keeping this video open. I've watched a lot of competition videos before, but none have broken down, isolated the muscles and shown the trim down portion. I for one appreciate this video and keep up the good smoke brother!!
By far the best pork bbq video; beautiful, educational and mouthwatering!!!
Great video! Thanks for sharing!!
This is the most helpful video I've ever seen on doing pulled pork. Saluting you, Chef Tom!
Thank you for the time and your skill that looks awesome
Dude your vids are super informative great editing extremely professional and literally a huge help for someone like me cooking bbq at home. Keep them coming please you helped me perfect my brisket and I'll never forget where I got the edge. Thanks
Let me say - I have watched a LOT of TV competitions, and CZcams videos. I havent seen this idea of exposing the money muscle - as well as the horn for chunks. SO I BOUGHT a butt - followed this video on butchering. WOW - my wife was impressed and the coin-sized money muscle was fought over. ALL the pork was well smoked instead of this "block" of pork which only gets smoke on the 6-sides - this was an amazing idea and the proof is in the end product. The horn chunks were fantastic and instead of pulling and wading through the normal mass of meat - all three sections had tons of smoke. Wish I could post our money muscle - I took pictures - perfect - THANKS!!
Awesome! Glad you enjoyed the technique, thanks for watching!
Incredibly informative video. Thank you
great video man, keep them coming
nice job,gonna try this
You are absolutely fantastic at explaining things to make them seem so simple and straight forward. Going to get a pork butt right now
Great video and a great channel. I wish for nothing but continued success to you and your business. You make some of the best instructional videos with none of the usual obnoxious behavior or catchphrases. From basic stuff like corndogs to home made pastas EVERYTHING I’ve seen you make looks fantastic.
I just learned so much!! thank you sir i love your channel
Great Job Chef Tom
You, sir, are not only an amazing chef but an equal butcher. Many thanks.
Thanks so much for the great video. Love it!
Very informative, you are very knowledgeable. Thank you for sharing.
Great job on all your videos!!!!!!!
Wow! Excellent knife work . Rookie here and I have a Traeger
That looks amazing!!!!
Perfect video, thanks so much.
Pork is my favorite meat to grill/smoke. Looking forward to giving it a try.
Really enjoying your videos.. I'm currently cooking on a Weber kettle intill my house is built then planing on getting a pellet grill... can't wait thanks to you and franklin my BBQ has improved a lot thanks again
Thank you for all of the great advice. Your channel is awesome. We always love cooking the green chile mac and cheese almost every time we cook. You have made me a hit with the family by following your recipes. Very informative. Thanks again
Tried this this weekend with the injections and rubs used in this video. It was awesome. I highly recommend it. Keep it up man
Another solid video, well done.
Thanks Chef Tom, my first pork-cook on a large gas smoker/cooker/rotisserie I just built from a 130 gallon air tank, followed your recipe (used each of the rubs & injection), using pellet tubes and cooked a touch hotter (300º), was done in just 5-1/2 hours & def the best BBQ we ever had. One tip for better smoke saturation, after adding the rub I let it rest in the freezer for an hour then put it in the smoker. I also had brined the butt for 24 hours & spritzed it every hour during the cook. My next attempt will be a 10 lb. picnic-shoulder on the rotisserie (I built-in two 18" infrared ceramic gas burners at the back of the tank).
Did 2 butts as you instructed, both were excellent. Thanks for the info.
Thank you for making this video and explaining into detail
Thanks for watching!
Excellent video and explanation.
Awesome video!
Amazing... thanks for sharing the knowledge. Just a backyard warrior from Canada. Can't wait to do this for my family and neighbors. Cheers eh!
You guys rock! Keep up the great videos, now all I need is my YS640!
Always appreciate how detailed you are in every phase of the cook, but especially the prep/trimming.
I appreciate that!
Great video and walk through. I've always thought I went a bit overboard removing excess fat and silver skin from butts, but I see now that I'm not alone. Thanks for sharing!!!
I just learned how to correct almost every mistake I made tonight when I made dinner. Thank you. I’ll have to watch this one a few more time to get it ingrained into my mind but your videos are awesome!!!
Thanks for this
Man you make me hungry!!! Love your videos , keep up the great work! I have a hobby of smoking and grilling, learned tons from you, thank you very much! Interested in the brisket videos , I have a couple of parties I need to cook for, your videos really help me!
I've never seen a pork butt trimmed this way but it makes sense. Lot of good techniques for me to try. Thanks!
Great video, thanks so much
Did my first real smoke session yesterday... before watching this video. Now I want to re do it. Didnt turn out bad at all. However, my next session will have even better results. Thank you for sharing your advice. I look forward to watching more videos. Will definitely aid my progress.
Awesome video! I've been doing pulled pork all wrong. I never knew about sectioning the butt like that. Definitely looking forward to my next attempt.
Tom this video is inspiring. I will do my next PP this way!
Dang that was one mouth watering video. 👍
I can’t wait to try this on my new smoker!
Great video by the way!
I found this a very informing and rewarding to watch . I will use this info to do my Pork butt. The trimming of the meat was very helpful.
great tutorial Thank you
I think you said "money muscle" about 93 times:) Great video. You know what you are doing.
Awesome video, thanks a lot. I’d love to see your take on beef shoulder clod.
Great job! The meat is very lovely!
Thanks!
top and very detail video tks from Brazil
WOW VERY PROFESSIONAL , GREAT PRESINTATION.
good stuff, I like the way you explain the importance of trimming each section and how you serve them.
Glad it was useful, thanks for watching!!
Yeah, I never trimmed until watching this video. I was always under the impression that the extra fat was what kept it moist. I use a Masterbuilt 30" electric smoker. I get decent flavor but not the darker smoke rings.
There is so much fat in the actual cut of meat that anything on the outside is just impeding smoke and flavor from penetrating. Take that big chunk of fat off and you'll have better flavor all around. Also, for the smoke ring, putting it in your smoker nice and cold and spritzing a few times early on in the cook with a liquid like apple juice or a water/apple cider vinegar mixture will help. But remember, smoke rings don't indicate anything about how good something tastes, they just look pretty!
Solid info. Thanks for posting that info.
No problem!
Great video Chef Tom! I've gotta try that soon. keep em coming.
+Neal Ginn Thank you for watching!
Great video!
Oooo thanks for the tips and tricks.
GOD BLESS YOU, SIR!
Nice job of cooking sir.
Looks amazing!!! Wow!!!
Thank you for watching!
I've seen like 50 comments complaining about people complaining. But haven't seen any complaints lol
Mark S haha I was about to say the same thing!
Thanks for the step by step on the clean up and prep of the shoulder. I have been just trimming the fat cap and adding rub. We tried this last night and separating all of the different parts is the way to go. Awesome video!!!
Glad we could help, thank you for watching!