Pulled Pork On A Pellet Grill | Chuds BBQ
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►Full list of things I use and recommend:
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Pots & Pans
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►Made In Stainless Clad Set
►Made In Carbon Steel Set
►Made In Wok
Knives
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►8″ Chef’s Knife
►6″ Nakiri
►Boning Knife
►Bone Saw
Meat Processing
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►Meat Grinder
►Sausage Stuffer
►Meat Mixer
►Meat Slicer
Appliances
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►Weber Kettle
►Chamber Vacuum Sealer
►Sous Vide
►Toaster Oven
►Deep Fryer
►Vitamix Blender
►Kitchenaid Mixer
►Food Processor
Ingredients
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►Chud Rub and 16 Mesh Black Pepper
►Fogo Charcoal
►Wagyu Tallow
►Dough Conditioner
►High Temp Cheese
►Pink Salt
►Sodium Citrate
►Hog Casings
►Sheep casings
Small Cooking Tools
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►Garlic Mandolin
►Pepper Cannon
►Instant Read Thermometer
►Flame Thrower
►Fire Blower
►Cold Smoke Generator
►Injector
►Scale
►Rub Tub
►Burger Press
►Butcher paper
►Paper stand
►Cutting Board
Welding Tools
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►Blowtorch
►Welder
►Angle grinder
►Grinder Blades
►Chop Saw
►Pipe Level
Camera Gear
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►Camera
►Camera Lens
►Tripod
►Drone
That was a great video! Damn 18 hours set it and forget it! Learn as we go awesome
I follow Joe Yim's method of breaking down the pork butt to about 1.5 lb hunks. More surface area for seasoning and smoke. Cooks a little faster and still does not dry out.
When you smoke corned beef you make pastrami
I do pork butts regularly on a woodwind pro. 205 at about 7-8pm, I get up around 7 am and check the temp, once it's at 170 I bump it up to 250 and wait till the probe says its at 200 and then pull it off. makes it easier with fewer steps and it turns out every time. I also use a foil pan to cut down on the cleanup 🙂
my wife and I have not stopped saying PP SANDO hahahah
Hey Brad, i got my rfx kit with 2 probes about 3 months ago and just wondering if you have had any connectivity issues during your cooks. I seem to have one probe that always disconnects for a min or two,then comes back online and this happens often throughout any cook ive done whether its a long cook like this or a 2 hr pork roast. Ive talked with customer service a few times but havnt come up with any solutions so pretty annoying
I do 180 for first 4 hours at least (which is usually max smoke temp on pellet grills) …then start bumping it up. If you like a coleslaw dressing with a bite…order some Rudolf's from MN. Soooo good.
"EAGLE EYE" for the algorithm Chud.👁 😂
I bump up the temp as soon as I wake up to check it.
I cook for my food truck and go 200 overnight then 250 in the morning. Speeds it up a fair bit. Sometimes 280 if I am getting impatient.
I'm too afraid to do an overnight cook. If Sasquatch didn't steal my meat, the bears probably would.
Wake me up when he actually starts BBQing.
Nice. Do you have any other Yoder cooks on video? Thanks
Lovin the pellet grill series! No doubt, that butt looked legit.
I think brisket needs to be done next
Pellet grill series helps so much. Being a beginner it helps me get a hang before I graduate onto a real smoker. Keep them coming!
Royal Oak came out with charcoal pellets. I’ve been mixing them in 50/50 with the wood pellets. 👌👌
Okay, naming your pit Jeremy is amazing. I guffawed.
2 things, why are you not using the FireBoard probes? Also, why not use the program feature? What I do on my Yoder is make a program. Start at 180 for 3 hours, then have it go to 250. When the meat hits 203, my program turns the smoker down to 180 again to hold. That is the true set and forget!
I love overnight cooks on my pellet smoker. The convenience makes up for the little less smoke flavor.
Not everyone wants max smoke flavor either.