In today’s video I will be showing you a delicious smoked pork butt recipe that makes some absolutely AMAZING pulled pork sandwiches! I smoked these pork butts on my Ole Hickory CTO using two small splits of cherry wood, and the result was amazing. I used my Chefs Temp probe and thermometer to ensure I had a perfect cook, and at the end I make an amazing pulled pork sandwich with some Eastern North Carolina vinegar sauce, and a fantastic homemade coleslaw! I hope you guys enjoy this video as much as I did!
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Let me know in the comments below something you would like to see cooked on this pit! 🔥
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#smokedpork #pulledpork #ashkickinbbq #porkbutt #recipe #chefstemp #olehickory
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Hey all! Have a wonderful and safe long weekend! If you’re interested in any of the Chefs Temp products, check them out here: http://www.chefstemp.com and use code: AKBBQ25 for 25% off your order! I appreciate you all, and your support, so much! -Darrin
I want to buy the ChefsTemp ProTemp Plus – The Next Generation Wireless Smart Meat Thermometer but I can't find the dimensions of the thermometer anywhere. I want to know the insertion size of the needle and the size after the insertion mark. I don't understand why they don't put that identification. I don't usually buy things without knowing the measurements.
Just threw 2 butts in an hour ago, your video came in clutch. I’ve always thought about finishing them in the oven once wrapped, I’ll be doing it now that you said you did the same haha
Duke's mayo is the best, great video. Everything looks delicious.
Congratulations on your BBQ competition success! Have a great Labor Day weekend, brother.
Quick question about the wood splits. Do you have to let them burn all the way down to ash or can you stop the burning process someway. Thanks
ribs food Jim Ross ATL 😮😮😮😮😊😊
Looks good !! I like my pulled pork as a side stand alone without barbecue sauce. Many times I'll eat it as a snack with chips.
Hey Darrin.. in your own personal opinion how does the smoked meats taste on the Ole Hickory CTO vs the Camp Chef Woodwind Pro. Are they both pretty much the same in flavor or is one better than the other? I ask because I am still saving for my Camp Chef Woodwind Pro and I don't want to make a bad choice for a new smoker.
Not worried of losing any moisture with the lid open on a really hot pan?
its hot and you have a sweater on
I just put it in the oven after wrapping at 275. Ain’t no point in putting it back on the smoker and wasting fuel
Highly recommend toasting that bun!
Congratulations on the completion grilling. That pulled pork sandwich looks so delicious. I want to order your rub soon. Have a wonderful weekend and get some rest.
Nicely done!!
what did you cook with at competition?
Great work on the competition!
BTU IS BTU IS BTU! don’t feel bad about finishing in the oven one single bit. You’re so correct no further smoke can reach the butts or meat once wrapped
Congrats on the wins!