We have found the secret to making the juiciest pulled pork EVER and it is amazing! Have you ever wrapped your butt in foil, only to have it rip and all of those tasty juices escape? Well, this is the solution to the problem and it works great! We used our BBQ pot and covered it in foil and it really made the best pulled pork that we have made. I won’t go into it further but once you watch the video, you will want to go fire up the smoker and try it for yourself.
Full RECIPE and blog here:
Here are links to the products we used in the video:
NOTE: Due to shipping delays, the FLAMEBOSS Thermometer is not yet available
FOGO Super Premium Charcoal-
Notorious P.I.G. Pork Rub-
FOGO Fire Starters-
Grill Pot-
FOGO Temperature Gauge-
Leather grilling gloves-
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Follow these links to find out more about the products we used here:
FOGO “The Rub”-
Leather Knife Roll-
Kai 12″ Slicer Knife- –
Kai Pro 7″ Santoku Knife-
Kai Pro Boning Fillet Knife-
Blazaball-
JJGeorge Grill Torch-
FOGO American Flag cutting board-
Crisbee Cutting Board Cream-
Crisbee Cast Iron Seasoning-
Duck Fat Spray-
Barrel Proof Bourbon Barrel Smoking Wood Chunks-
Meater Thermometer-
ArteFlame Inserts-
MGrills C4 Portable Grill-
MGrills M16-
FOGO Rewards Program-
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This really was the juiciest pulled pork we have ever made! PLEASE, hit the thumbs up, leave us a comment and Subscribe to the channel. This helps us in many ways but it helps our videos with the new algorithm.
Great method. If you have the time, reduce your heat even more on the final cook, and be ready to wait longer. I do my final cook by setting my stove on it's lowest possible setting (170), and transferring everything to a large Dutch oven (this has basically the same effect as your drop and cover with foil. Instead of a final temp of 200 (which of course is impossible at 170), I take mine out when I can pull it apart. That can take 5 to 8 or more hours depending on the cut. Warning, you'll still have a ton of fat throughout the meat, so if you like leaner pork raise your temp.
great video can you do chicken the same way?
What was the total cook time?
The pulled pork was super, my mistake was to shred it in the pan with juice and it was a little “soupy” next time I will pull it out of the juice to shred. Okay Captain Ron, have you tried this technique with brisket or a turkey breast? Might be a winner. Keep up the good work, I watch for your new episode every week. Merry Christmas!
Smoke mine for 4 hours and then throw it in the crockpot on low overnight. I know it’s not the best method but it’s an easy way for me.
I have cooked this twice both times fantastically delicious! Thanks Ron
#fogocharcoal
You think a cast iron Dutch oven will work instead of clay pot?
Capt. Ron, I did a select (I know, that is all I could find locally) brisket using this method. I injected with Kosmos Brisket mixture and used Wagyu Tallow as a binder for the Texas rub used. Spirts about 5 times every 45 min to hour in the beginning (1/2 apple cider vinegar and 1/2 water), then placed in the aluminum pan and covered with aluminum at 180, used beef broth as liquid in pan. cooked to 203. Rested it in a cooler for 6 hours. HOLY COW, you can make a sub par cut of meat taste awesome and moist. Thanks for this method, it is fail proof if you have the time. Did cook at 225 – 240 for 16 hours. I am going to ask every time, you need to sell me that blue egg!!!
Hi, I’ve tried this a few times and the liquid in the pot keeps evaporating in the first part before adding the foil and I’m left with a charred mess at the bottom. Any thoughts on how to prevent this? Thanks
I am trying this this weekend!
Without a doubt the juiciest results I’ve ever had. I’ve tried dozens of recipes. This is the one! I’m fo e searching
That’s how I’ve always smoked a pork butt. Works every time 😊
If I’m using an aluminum drip pan on the plate setter, can I take it out and throw the whole butt in there when it’s time to get the temp up to 203? I don’t have that dish you used
Would both of the ROMERTOPF BBQ SERIES – CASSEROLE DISHs fit in a Large egg? Or would I need to get the medium dish?
About how long for the total process. Looking to cook for friends but don't know what time to start so they aren't waiting.
The pan you use ! Is it a large or medium?
Hey Capt Ron! Gonna give this a shot. do you see any issue with using a lodge cast iron Dutch oven for this purpose instead of the ceramic?
I almost hate that I came across this recipe, I literally have to smoke every time I'm off, my daughters and son-in-laws absolutely love this! Thanks Cap'n 👍
Would a LeCruset work since I don't have the ceramic pot you have in this video?
Bro, where do I get that pan! Loving the egg life, love your videos!
Capt. Ron, Wow, this is the juiciest pulled pork I ever had! Used FOGO Eucalyptus charcoal for the first time and followed your recipe, outstanding results. Thanks, keep the videos coming!!!
Back again Cap'n, doing another Butt on the XLBGE, can't wait to dig in again. I did want to ask you a question have you ever done eggs on the egg?
I am sure you have seen the BGE disposable drip pans to cover your plate setter. I like em a lot for the convenience vs foil. The kick ash can is a great accessory for clean up as well. I highly recommend those.
I have learned alot from the videos, keep on creating content. Fogo and the BGE are "grate" 😛
I just met Tillman last month. Loving your videos. Oh, and great name. I’m Ron too.
I’ve tried this twice. Both times the juices (mostly) solidified in the pan. I think I’m using plenty of chicken broth…only thing I can think of is that I’m not using enough?
I followed this recipe on my new BGE (and romertopf) and it came out perfectly. Don’t kid yourself though, you are putting all the rendered fat back into the meat. When you take the leftovers out of the fridge you will see what I mean. That said, I love this channel, it’s entertaining and informative!
Enjoyed the video, will be doing this way next time! Thanks!
I really want to try this technique I always use a pan with water that sits on the plate setter but it has to be refilled due to a lot of evaporation. Should I use the water pan in conjunction with the clay pot?
I save the juices and add them back in. I've found that the flavor is at its peak on day three, after the meat and spices have had time to thoroughly blend.
I got a big green egg large from my company for 20 anniversary and my first cook was a Boston butt . You were correct great first cook
I am a new subscriber. Great content are your YouTube channel….
Hi Capt. Ron! What size is the grate you used??? I am having a hard time finding one that is the right size for the Romertopf. Thank you so much!
Almost as juicy as mine
Man, I did this butt and it was off the charts, putting it down in the juices and bring it to 203 and rest for an hour, wow it's unbelievably good, poor thing didn't last long. Thanks Cap'n
I am definitely trying this week. Question: I am cooking for 30 people for a Saturday get together. The only day I have to cook is Thursday, how would you store and reheat and keep moisture? Thank You
When we you guys be selling the thermometer again?
I've done something similar, but I used a foil serving pan, under the eggspander second level cooking rack. Works great!
I think I might even have one of the original clay bakers from my grandma, by the same company as yours. I'd have to dig it out, but, being straight clay, I don't think it'd come clean after being in the egg.
I need to know your web address, and did I here you mention that pan was for sell on your website? Okay, I have found your website and the pan. Where do you find the screen that goes over the top?
I was wondering if you could freeze your butt a week before you smoke it? I want to buy it now and keep it until next Monday, then introduce it to my Big Green Egg? Any help is appreciated!