Want to learn a tasty pulled pork recipe? Then this is the video for you!
In this video we’ll be covering off everything you need to know about smoking pulled pork in an offset smoker! We’ll go through injecting, the different cuts you can use for pulled pork, the smoker set up, some fire management, temperatures and more!
As mentioned in the video, here’s our in depth fire management video:
Here’s some of my most commonly used prodcuts:
My BBQ rubs and Oklahoma Joe’s Smokers (use code YOUTUBE10 to get 10% off your purchase):
INKBIRD products I use (use code LOWNSLOW15 to get 15% off):
The camera I use (Sony a6400):
The studio lights I use:
Meat injector:
Jaccard (meat tenderizer):
Boning/Trimming knife (use code “LOWNSLOW10 to get 10% off):
Smoking wood:
Fire lighters and lighters:
Meat:
Don’t forget, you get special discounts as a YouTube member!
Join this channel to get access to perks:
#pulledpork #offsetsmoker #lownslowbasics
source
25 Comments
Leave a Reply
You must be logged in to post a comment.
If you are new here, subscribe to our channel so you don’t miss our next videos! 🔥
Is it possible to use a leg roast for pulled pork? I have a 7kg boneless pork leg that I want to get crackling on and then keep smoking until it probes tender, will this work for a leg or should I just roast it to around 60-70?
thanks for the tips! got a big bbq coming up for Veterans day and Ive never done pulled pork in an offset before – only pellet smokers. Seems about the same – just need to maintain the fire. Looks delicious!
Is there something in offset smokers that allows the meat to stay so juicy (also watched your beef ribs and brisket video) at those higher temps? Normally I do it in a Weber kettle and most people suggest staying 225 or 250 max
Hey mate what is the size of the charcoal basket?? Recently brought the Longhorn standard offset and it never came with one.
I literally followed your video to the tee. This is the best pulled- pork I've ever eaten! Thank you.
Where can I get that metal container inside your side smoker? Great video!
Love your channel brother! Was actually recommended to me by a mate whos a top gun in the nz bbq scene. Always informative with no unnecessary info and I always get great results following your principals. Thanks for your channel bro!
Hi, do you use the iron ark splits for heat or flavour?
Beautiful
Where can I get that firebox?
Have a party to help cook for this weekend and needed some tips on pulled pork, great vid mate cheers!
pork butt is pork shoulder bro. WOW
What kind of heat resistant gloves do you use? And where can you get them?
Fire management video
I made my first brisket using your videos.. best brisket I’ve ever had man you’re a big help
So many options out there that get way too in depth. This video (and the rest of yours) just take us through the journey simply. Thank you!
Absolute legend!!!! Thanks so much for the tips
pork butt is pork shoulder……
have you thought about using butcher paper to wrap with instead of foil? I havent done this with pork butt, but i have done it with brisket and it seems to help with keeping more of the bark in place. the paper retains moisture, while also allowing some of it to still evaporate, and you dont end up with a large build up of moisture within the wrap
Great video. If possible would you do any bullet smoker videos as they’re entry level smokers and you’d be reaching that audience. Like myself 🙂 just an idea. Keep up the great smokin.
Thats some good looking pork 😎
Looks incredible and I know it would taste just as good. That beer would add some amazing flavour. Love it mate!
People over in America would be thinking. Wtf is an esky?! Lmao. Great video.
How does the Oklahoma Joe compare to the Char Griller offset that you have? Pork butt looks great btw.